In the February issue we find out more about ferments (and why you might like to give them a go in your bar); Evan Stroeve writes about the problem with using native ingredients; and acclaimed bartender Jess Arnott shares what it’s like to be working the hospo life whilst pregnant.
Featured
Featured Content
The retreat is founded and inspired by the Japanese culture of shinrin-yoku which translates literally as “forest–bath”.
David Nguyen-Luu moved to Singapore in 2019 to take on the bar manager role at Manhattan Bar at Regent Singapore, a bar which landed at number two on the 2019 Asia’s 50 Best Bars list.
You may know Tom Loosli from such bars as Sydney’s Eau de Vie and from such competitive cocktail competitions as our very own Bartender of the Year.
What is sherry? And is sherry finally having its moment? We’re seeing more and more bars getting behind the Spanish wine.
Singapore is a cracker of a town and its bars are booming, and this is…
Tonight hospitality royalty gathered in South Melbourne to witness four of Australia’s finest bartenders’ strain,…
We spoke to four bartenders who know their specs to get their tips: Alex Boon from Mjolner Melbourne (and the reigning Australian Diageo World Class champ); 2018 Bartender of the Year Jenna Hemsworth; the reigning Speed Rack Australia champ, Millie Tang from The Gresham in Brisbane; and owner-bartender of the award-winning Melbourne cocktail bar, Above Board, Hayden Lambert.
We live in a connected world, and bartenders tend bar in one too. And whilst…
It’s somewhat of a fool’s errand to be writing about trends for the year ahead:…
Online this week we’ll be hearing from three Australian expats who now call Singapore home. First up is Jason Williams.
The Adonis. It’s an old drink, seemingly made for the modern times in which we live.