A new generation of passionate bartenders is emerging into cocktail competitions and bars near you. In our February edition of Bartender magazine, Cara Devine interviewed five of these personalities.
Story by Cara Devine. Cara is our Melbourne-based drinks writer. She is the manager of Bomba in Melbourne and the face and talent behind the cocktailing YouTube channel Behind the Bar. You can email her at behindthebarchannel@gmail.com
From globally recognised cocktail bars to cosy neighbourhood pubs, afternoon wine bar snacks to 2am seafood feasts, Australia prides ourselves on our hospitality scene. As we all well know, this industry is all about the people. After a shaky year or two of staff shortages post Covid it has been exciting to see a new generation of passionate bartenders emerge into cocktail competitions and bars near you. Even better, they are shaking off the stereotypes of bartending and doing things their own way. Here I chat with Wunna Coleman-Goddard.
Coleman-Goddard was drawn to bartending because of the opportunity to learn about different cultures and the world through drinks. Last year, he competed in the Campari Afterlife national finals and made a foraged gin with Applewood.
What do you see as opportunities for growth?
Going places, meeting people and sharing stories. We won’t get anywhere having secrets in this industry. Share everything and ask people how they do things. In five years, I’d love to own a venue. High-concept cocktails focusing on waste and native Australian botanicals are my focus at the moment.
“We won’t get anywhere having secrets in this industry. Share everything and ask people how they do things.” – Wunna Coleman-Goddard
What do you see as areas for improvement within the industry?
Take your staff on trips. They don’t have to be big or expensive. For example, walk them to a nearby tree you can forage from and get them to make a drink with it. This will change their scope forever and have a kick-on effect when they tell their friends about it. Some of the best learning I have done was outside the venue.
Trend predictions for 2024?
Funky coasters and non-traditional glassware for contemporary drinks.