They say a poor workman blames his tools. Fine and dandy if you’re a workman-like bartender. If you’re in a venue which expects you to more craftsman than journeyman however it might pay to make sure you’re well equipped.
Features
Features
Is the era of the big ‘group’ in Sydney coming to an end? Or is the landscape just changing for the better?
Bitters have been around for centuries and they began life as ‘cure-all’ medicines. These days however they’re valued more for their aromatics than their supposed medicinal qualities, yet they’re still favourites as hangover cures and as appetite and digestion aids.
“I remember thinking what a waste of time Twitter was, and really — who f*#@cking cares?” How things change…
“I remember thinking what a waste of time Twitter was, and really — who f*#@cking cares?” How things change…
“Hong Kong could quickly become a major player on the world cocktail scene.”
Sydney has never been a bargain town, but when it’s cheaper to eat, drink and travel in places like New York, San Francisco, Dublin, Tokyo and Hong Kong then we’re in trouble. Dave Spanton lets loose on the high cost of living in Sydney…
Join Japanophile, Andre Bishop as he heads to Japan to tackle five breweries on four islands in five days…
Japanese whiskies – they’re like whisky in HD. So strap in for the show.
This Internationalist article featured in the June issue of Australian Bartender By Philip Duff Philip…
Without question, one of the best perks of my job is the travelling to distilleries and bars around the world and interstate to catch up with industry friends and check out the local bar culture. One such a trip to Brisbane recently blew me away as the standard of bartenders and bars are exploding in this great town. You could point the finger to a few great bars like The Bowery, The Lark and more recently Canvas (pictured above) that have set the standard in bar culture and been heavily responsible for training and educating many of the best home grown bartenders.