Overlooking Moreton Bay with resort-style opulence and a hint of the Caribbean, is the newly completed Mon Komo Hotel. The Mon Komo Hotel is part of the greater Mon Komo development, which comprises residential living, short-stay accommodation and commercial tenancies, and the hotel completes the precinct by offering entertainment and dining options to both its residents and guests.
Features
Features
Like any industry that gleans a profit for the government the production practices of Ireland’s distillers greatly improved throughout the Victorian period. This was a time when science and technology was effecting mans’ life in numerous ways and the global distilling industry benefited from the inventions of tools like of the hydrometer and the saccharometer, both of which allowed for far greater control and accuracy when creating commercial volumes of spirit. Other methods of standardisation, empirical practice and structure also allowed the industry to develop into what we might recognise today.
I can’t remember the last time I heard mean-hearted gossip from a bartender. I’m starting to think that the men and women who hold forth from behind the stick are a breed unto themselves. Sure there are lots of big egos strutting their stuff behind bars, but that’s natural. Bartending is a look-at-me sort of a job, right?
Natural carbonated waters have long been known by man and long too has their effervescence been believed to hold curative powers. Transporting naturally sparkling water from volcanic springs to an eager consumer base however had its limitations and much more so before the advent of the combustion engine. It was the popular demand and potential economic boon that led scientists to investigate impregnating non-fermented beverages with bubbles.
From the outset the Almenning’s vision for the Eau de Vie brand was to be more about making a statement and less about ‘being a business’, according to Sanderson. “Eau-de-Vie was all about creating a venue where people walk away talking about the amazing drinking experiences they had rather than about the music, the crowd or the design.”
It’s no secret that at present the cider market is experiencing the giddy heights of popularity, but just how giddy? Well take a look at some of these numbers courtesy of the 2011 Nielsen Cider Report: national cider sales increased 34.7% in value terms and 23.2% in volume terms over in 12 months, this was set against an annual decrease of 0.5% that the liquor market is experiencing. The cider category on a whole is also growing rapidly, with some 45+ new cider brands emerging into the Australian market over the last 12-14 months.
A problem I’ve seen lately is that such brands are already anticipating being bought by big firms and have an only slightly daring take on things. They are like secretaries ordering Cosmopolitans instead of Fuzzy Navels and thinking themselves cutting-edge fashionistas. I recently evaluated a new whiskey brand for a potential client. It had an attractive, colourful, different appearance and layers upon layers of detail, but not one thing stood out.
The most valuable thing I learned while teaching was if you’re not getting the right answers, then you’re probably asking the wrong questions. So if you’re asking guests what wine they’d like to drink and the frustratingly reoccurring answer is still Savvy B – then it’s time you rephrased.
Sure customer choice will ultimately guide the decision but there’s no harm in showcasing something that educates and adds to their experience in your venue. Some research recently published in Wine Australia: Directions to 2025 highlighted a few good points that could be handy if you’re trying to work out what to sell in 2012 and how to sell it
Australians take their beer seriously and while I’m sure most of the Foster’s brands will stay in the market and not much will change we also like the idea that something is owned by Australians and that the profits stay in the country. When something with so much history and connection to Australian culture loses it way and gets taken over I, like many Australians, see that as a real shame even though I’m sure new owner SAB Miller (the worlds second largest Brewery after InterBev) will do a much better job running the business based on their success around the world.
Bali is truly an international destination. It attracts visitors from all over the world including huge numbers of Japanese, Russians, Dutch, and French and of course Australians – unfortunately the latter don’t have the best reputation due to their well-deserved trouble making ways (at least try saying you’re a Kiwi if your having trouble getting into a club). Think planeloads of bogan Bathurst 100 supporters and Jim Beam & Cola Can drinkers all wearing Bintang shirts and braded hair running amuck. That’s our typical Aussie visitor.
From Harry Johnson to Salvatore Calabrese, Erik Lorincz and Francesco LaFranconi, the finest bartenders of past and present are those who have had to think about their words, who used smiles and body language to conceal their insecurity at speaking in a language not their own. The result? Charmed, entranced guests.
Now if you’ve missed it, I have a slight interest in history. Couple this with a fine passion for anything that’s undergone a stage of distillation or fermentation and you’re talking my language. But what of this month’s main charge – liqueurs, vermouths & bitters – how do they fit into the historic landscape of Australia?
Well it’s September 1877, Governor Hercules Robinson is in charge of NSWs hotel laden colony and imports are flooding in. On the 27th of the month a Mr G.B.Modini – interestingly one of the colony’s earliest Italian additions – ran a hefty notice in the The Sydney Morning Herald for what appears to be of the first time that Fernet Branca was available downunder.