It’s an early start to a long day for Long Chim’s beverage director, James Connolly. Based at Long Chim Perth, when he wakes up the guys running their east coast restaurants in Sydney and Melbourne (their most recent opening) have a three hour head start on him.
The Barber Shop’s Mike Enright gives his advice on opening a bar, finding a site, budgeting for the build and beyond, and working with builders.
It’s time to start turning your mind to preparation for Australia’s toughest test of bartending ability: the Bartender Magazine Bartender of the Year sponsored by BACARDÍ & De Kuyper.
Now for in its 17th year, the Bar Awards shine a spotlight on the best bars, bartenders, and bar operators the country has to offer — vote now.
“If I make a beautiful looking menu, but it doesn’t work in the space, I asked the wrong damn questions.” Chanel Liquori on good graphic design for bars.
Today is the last part of this eight part series, and we’re hearing from Tayla Kendall of venerable Melbourne bar, Lily Black’s.
” It took us over a decade and two generations to simply establish our credibility and professionalism as independent distillers. With the emergence of many more craft operators the market has received a heap of attention which has brought more people away from the standard mainstream imported brands to try our products and those of our peers,” says Ryan Passmore, from the Kimberley Rum Company.
We know that a bad review can make or break a bar. But how does the process work? What does a bar reviewer look for? We put these questions and more to the well-regarded freelance food and drink writer – and critic — Max Veenhuyzen, to learn how a critic thinks.
Today is part seven in the eight part series, What Women Drink, and we’re hearing from Sarah Wongstein of Bomba.
You may have noticed that over the last week or so we’ve been profiling some of Melbourne’s best bartenders, in the series What Women Drink. Well today, for part six in the eight part series, we’re hearing from Rachael Hand of House of Correction.
The cuts to hospitality penalty rates are a “blatant, sustained and systemic attack on the working and middle class in the name of productivity,” says Charlie Lehmann.
“For us it’s been a very organic process – having the bar in fitzroy, The Rum Diary Bar, we’ve always created our own house products such as ginger beer and a spiced rum. The popularity of the rum kept growing over the years, so we kept tweaking and improving it, as time went on people kept asking to buy it for home, so we increased production and started selling it to customers and then into other bars,” says Hamish Goonetilleke the man behind Rum Diary Spiced Rum