I love to start the day by setting myself and my team up for success. I make sure the bar is stocked up and well-equipped for a busy service. Depending on the day, it’s usually docket after docket after docket, yelling “drink’s up!” It’s hectic, but in the best possible way.
Fast forward 20 years and when asked what he thought was one of the greatest changes in the New York bar scene he had helped revitalise, cocktail legend Dale DeGroff replied: “the growth of the bar team”.
Shanghai is still undisputedly the cocktail capital of China with EPIC named Bar of the Year and Allen Fang (The Nest/Dreamsicle) named Bartender of the Year.
It’s International Women’s Day today, so let’s take a moment to acknowledge the wonderful women…
In the face of no government support and in a desperate attempt to support his staff, Jean Trinh suggested that they vacate their apartments and move 800 miles into the Colombian hinterlands…
Voting for the Bar Awards 2023 is now open and we really want you to get involved. These awards are determined by your votes. Voting closes 31 May (11.59PM AEST) so tell your staff and your hospo friends to vote now.
Voting for the Bar Awards 2023 opens on Wednesday 1st March at australianbartender.com.au and we really want you to get involved. These awards are determined by your votes. Voting closes 31 May, so tell your staff and your hospo friends.
If there’s one song that you think of when you think of Maybe Sammy, it would have to be ‘Tequila’, complimented by the in-house brass. So it’s no real surprise that for the group’s fifth outing that they would open a Mexican Cantina with Tequila at the fore.
Vermuteria is an old-school European aperitif wine bar and delicatessen with a big focus on vermouth and sherry.
This pocket-size, walk-in only wine bar in Surry Hills was Inspired by some of the world’s most iconic wine bars such as London’s Sager + Wilde.
Andy Chu & One or Two: The journey From Royal Dornoch in Scotland to some of Melbourne’s finest bars
“Hospitality, for a while now, has forgotten to say ‘no’, especially through Covid times…my aim is to be a small bar that people are coming to for a reason. You wouldn’t go to a pizza shop and ask for the best Indian rice they have. I have to pick what I can do, and provide quality over quantity.”
Acclaimed chef and restaurateur Shane Delia’s latest hospitality venture, Jayda, an opulent cocktail bar opening this November.