The June issue of Australian Bartender magazine is out now – so be sure to grab your copy and check out some of these great stories.
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Islay is a place of tradition and heritage and this new offering of Scotch showcases a young, contemporary and innovative side of the island’s world renowned whisky.
“The Treehouse aims to bring a new sense of wining and dining in North Sydney, says Bec Baker. “There is a real emphasis on service here with an awesome atmosphere to go along with it. From fresh herbs growing in the garden, to baskets of lemons and knick knacks, our bar aims to not only offer first class food and drinks but also bring back something North Sydneysiders (and those who make the journey over there) can start to get excited about.”
This wee vintage find from 1949 is treasure trove of good old fashioned chauvinism, strong drink, and tips on how to run a successful party. There are recipes for bouillabaisse, instructions on how to carve, receipts for making Chatham Artillery Punch, rules for various card games, tips on dressing and even an etiquette refresher.
Brody Peterson’s latest Bondi venture is a little piece of North America smack bang on one of Sydney’s busiest ex-pat strips, and it’s proving to be a great concept.
Jim Beam Black, the rich and full flavoured Kentucky Straight Bourbon Whiskey, has undergone a significant change in appearance that is aimed at driving the driving the premium Bourbon category forward.
Tamborine Mountain Distillery has landed another knockout. Hot off the production line (Bartender magazine got one of the first looks at their newest offering) is a bespoke range of cocktail bitters for every travelling bartender.
The Redfern area is really starting to ramp up it’s offerings when it comes to food and drink, and The Fern is the latest new kid on the block. Julian Serna, of Pure Drinks Design, is behind the helm and the venue is showing its creative side mixing retro style themes and an eclectic mix of décor and design. On offer are sumptuous food treats that’ll sort you out from dawn till dusk and match up well to the drinks on offer.
Last night saw the culmination of Reserve’s year long World Class program on Australian shores. And taking out top honours after three long days of fierce competition was Tim Philips from ivy’s Level 6 in Sydney. Runners-up in this epic bartending battle were Phil Gandevia of Sydney’s Eau De Vie and and Marco Nunes from Brisbane’s Canvas.
Voting for this year’s Bartender Magazine Australian Bar Awards has smashed all previous returning a record number of votes tallied for 2011! The count was tireless and numbers came a whopping 23 per cent higher than last year proving that this valuable industry initiative continues to be the focal point of the bar industry’s calendar.
The Swedish Cider masters at Rekorderlig are once again set to deliver something pretty special with a limited edition ‘Winter Cider’, set to hit bars soon.