This wee vintage find from 1949 is treasure trove of good old fashioned chauvinism, strong drink, and tips on how to run a successful party. There are recipes for bouillabaisse, instructions on how to carve, receipts for making Chatham Artillery Punch, rules for various card games, tips on dressing and even an etiquette refresher.
Month: June 2011
Long before ‘small bar’ was the industry catch phrase in Australia, Auckland had small bars without the inverted commas. And small bars will continue to open in the City of Sails. It has very little to do with the fact that they’re trendy and more to do with practicality and lower overheads.
Jim Beam Black, the rich and full flavoured Kentucky Straight Bourbon Whiskey, has undergone a significant change in appearance that is aimed at driving the driving the premium Bourbon category forward.
Tamborine Mountain Distillery has landed another knockout. Hot off the production line (Bartender magazine got one of the first looks at their newest offering) is a bespoke range of cocktail bitters for every travelling bartender.
The Redfern area is really starting to ramp up it’s offerings when it comes to food and drink, and The Fern is the latest new kid on the block. Julian Serna, of Pure Drinks Design, is behind the helm and the venue is showing its creative side mixing retro style themes and an eclectic mix of décor and design. On offer are sumptuous food treats that’ll sort you out from dawn till dusk and match up well to the drinks on offer.
Last night saw the culmination of Reserve’s year long World Class program on Australian shores. And taking out top honours after three long days of fierce competition was Tim Philips from ivy’s Level 6 in Sydney. Runners-up in this epic bartending battle were Phil Gandevia of Sydney’s Eau De Vie and and Marco Nunes from Brisbane’s Canvas.
Voting for this year’s Bartender Magazine Australian Bar Awards has smashed all previous returning a record number of votes tallied for 2011! The count was tireless and numbers came a whopping 23 per cent higher than last year proving that this valuable industry initiative continues to be the focal point of the bar industry’s calendar.