Natalie Ng of Mojo Record Bar in Sydney’s CBD, is moving on. Ng has been at the helm of Mojo as it has gained a cult following in the Sydney bar scene since opening last year…
The Australian Bartender Most Influential List is back again for 2013. Voting is now closed — thanks to thousands of votes that poured in over the voting period, we have announced the Most Influential List Top 100.
In our June issue, publisher Dave Spanton took a trip through Oaxaca as part of his agave spirit tour with the incomparable Phil Bayly and Tomas Estes. Oaxaca obviously is all about the mezcal, and he checked in with the mezcal that has done so much to popularise the spirit, Del Maguey Single Village Mezcals.
It might be a dreary, wintery Tuesday, but there’s nothing like a little competitive cooking show fun to brighten your day.
Leeroy “just like Tom Cruise in the movie Cocktail” Petersen and Barry “round of applause for the beard” Chalmers square off in the bloodsport that is Ready Steady Cook.
Bondi locals will have one more reason to stay put with the opening of new bar and restaurant Neighbourhood, by a collective that features Eddie de Souza, Joshua Evans, Stuart Morrow, Anthony Hughes and Keith Hodgson, along with former Bartender drinks editor, Simon McGoram.
It’s a tough time for journalists — the old media world is in tumult, print mastheads that have for many decades made the news have now become the news themselves. They could do with a drink, and this one has their name all over it.
Recently one of the big banks ran an advertising campaign praising the honesty of average Australians. A characteristic I’ve observed myself. Handing in a wallet, returning a lost pet, pointing out being undercharged for an item of clothing—most people (in my experience) do the right thing when given the opportunity. However, I’d dearly like to know why some otherwise upstanding, law-abiding members of the community dispense with all propriety while in bars and restaurants.
He left our shores to test his skills in the wide world and has landed firmly on his feet in London with a rold of Group Bars Manager at Hix Restaurants. Bartender Magazine had a bit of a chat with Lee to see what he’s been up to…
Bartenders, prepare to be put on notice. We have seen the future, and there’s no place for your rubbish chat and drink-guzzling, drink-slinging inefficiency. There’s no place for a heavy pour of free drinks with that pretty girl you want to get off with.
If you’ve been to Balmain recently, you’ll know that the blue collar crowd that once filled the terraced streets is merely a memory. This ritzy postcode with its sweeping city views is more ristretto than Nescafe but some of the vestiges of its proud working class roots are still on show. Mostly with its historic pubs (of which there are many!) and now, thanks to the Riversdale Group (the fellas behind Lo-Fi in Darlinghurst and more recently The Marlborough in Newtown), with a small bar called The Workers on Darling Street.
In our June issue, publisher Dave Spanton took a trip through Oaxaca as part of his agave spirit tour with the incomparable Phil Bayly and Tomas Estes. Oaxaca obviously is all about the mezcal, and we checked out just what it is that makes mezcal the elemental spirit that it is. See below for a guide on identifying traditional, artisanal mezcal.
Nowadays, when a bartender is throwing Scotch into their mixing glass, they’re most likely reaching for a blended whisky. That’s what we think of when we read “Scotch whisky” in a cocktail book, right? We think of consistent, all-rounder blends.
But in the days of Harry Johnson and Jerry Thomas, the Scotch they would have reached for most likely would have been a single malt.