The fine, French, gourmet syrup company 1883 Routin has made more of their syrups available in the country via Posipour.
Beneath the Newmarket Hotel lies this quirky addition to Melbourne’s bar scene. From the Melbourne Pub Group and chef Paul Wilson, the emphasis is as much on food (see our bar profile this issue for a look at the kick-arse latin food) as it is on their 30-odd tequilas and mezcals.
Technology has been changing the world and now technology – in shiny new iPad form – will be applied to a new training program being launched by Pernod Ricard Australia, said Ben Davidson, their brand education manager.
Melbourne bartender Shaun Byrne has been getting a taste for vermouth – and so he ought to, given he’s spent a good five years at Melbourne’s venerable ginstitution, Gin Palace. Here he has teamed up with French winemaker Gilles Lapalus to bring bars their very own Australian vermouths.
“Ever since Ivan the Terrible cobbled together the various tsardoms and proclaimed himself Tsar of All the Russias, vodka has girded the seat of power.”
I do have the odd drink at home and occasionally even whip up a cocktail. But I have to admit that mixing drinks often feels too much like work on my days off. Now if I really want to unwind on a Sunday it’s by cooking – a creative outlet that many bartenders not only enjoy but often excel at.
The space behind St James station on Hyde Park, Sydney, is finally seeing some action. “The name is Metro St James,” said French owner Phillipe Valet (La Brasserie, Surry Hills). “I just want to start with a nice wine and aperitif bar and build it slowly,” he said of the open-air space, which can be enclosed by large, bi-fold doors.
Woolloomoo has a new bar brewing that’s a creative collaboration between Oscar McMahon from Newtown’s Young Henry’s brewery (pictured), Jack Brown (ex-owner Chingalings and hospitality business consultant), with Alex Watts and Nick Watney from Camperdown’s Runcible Spoon.
Get into part two of our look at the best experiences the bar world has to offer.
New to the country this year are three brands from Challenger Beverages. They’re augmenting their Ron de Jeremy rum range with a new, spiced variant of the rum…
Perhaps food and drink got too serious there for a while, too self-referential. The experience became less about the company you kept and more about food for food’s sake. But that doesn’t mean there isn’t a market for grown up food and drink – pounding back tequilas and tinnies of beer is not for everyone, after all. And it’s to those folks that Cellar Bar, Melbourne is looking. The place is grown up, refreshingly lacking in irony, and is a whole lot of fun.
Former male model, member of the Italian army, globetrotting bartender and notorious double-dater, we’d like to introduce you to Goldfish’s man of the moment…