8 Hospitality, the group behind Sydney venues Grandma’s, The Wild Rover, and Wilhemina’s have a new CBD venue on the way; there was a lot of interest in the Speakeasy Group’s new mentorship program as a way to mitigate the skills shortage; and Alen Nokolvski talked about rolling dice for his tips, and more.
Month: January 2018
It’s something that is reinforced by the Australian Distilled Spirits Awards (ADSA), which is back for its fifth year. Entries are open now through the Royal Agricultural Society of Victoria’s site, with the cutoff date for online entries being Friday 23 February.
We’ve cribbed this Pearl Diver recipe from Tom Bulmer at Sydney tiki popup, Lost Luau, which is running until the end of summer. Bulmer swaps out the lime juice of Don the Beachcomber’s original recipe for lemon instead, as he feels it gives a little something extra too the final mix.
Trash Tiki is an anti-waste popup that they’ve been taking around the world, and taking that message for bartenders and the public and “shoving it down their throats,” in the words of Griffiths.
At Maybe Frank’s new outpost, you’ll find authentic Italian pizza, great wines, and a level of bar service and cocktails you just don’t find at any old pizza joint.
We love a great Piña Colada recipe here at Australian Bartender; here we’ve got the recipe from Lost Luau and some advice from tiki man Tom Bulmer on how to make a great one.
“It’s fun man, earlier you and I were talking about recipe for success, and why we think Shady’s still feels fresh after 8 years, and it’s 100 percent down to Jason, Anton and Toby.” There’s only one Alen Nikolosvski.
Want to be educated by two of the world’s most reputable bartenders learning about how to create delicious cocktails, reduce waste, therefore improve your venue’s bottom line while saving the planet?
Iain and Kelsey in conjunction with your local Exchange Ambassador will be hosting trade only seminars educating bartenders on this pressing issue.
On the PS40 Australia Day menu: a host of native botanicals, and a classic Australian sausage sizzle, the proceeds of which will go towards developing indigenous communities.
It’s not popular, it’s not widely available, and it’s just what you need for proper classic cocktails — here’s three ace genever cocktail recipes.
Melbourne bar Black Pearl is well-known for its cocktails, but for this week and to mark Australia Day, in the Attic they’ve got a special menu — and it’s a good laugh (though no doubt delicious, too).
Panama House, the Latin American-inspired restaurant and bar, has found some new digs and a great new view with looking out onto Campbell Parade and a postcard view of Bondi Beach.