“Ever been curious to know what the saddest bar in Portugal is? Where you can drink 50 year old coffee in Ginza? Why more people don’t cook with roosters, or what Tim Rogers orders in a Chinese restaurant? Swill has the answers, all captured within 180 beautifully photographed and illustrated pages.” – Myffy Rigby, Editor SWILL
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The Scholarship is a program setting up hospitality professionals for their future. That combination of ‘hospo’ skill and knowledge gained beyond the bar is exactly what The Scholarship from The Blend is all about.
Savile Row in Brisbane has cemented itself as a bar with a great bar team, great cocktails and a dedication to top level service and training. Their unique selection of cocktails is refreshed each quarter and represents a raft of original flavours and unique serves to reflect seasonality and progression.
In the face of lockdown restrictions, lifelong friends, Simon Nardo and brothers Louis and Jackson Sobb decided that Respite was exactly the hangout Lugarno needed and what the rest of Sydney’s south was crying out for.
Voting for the Bar Awards 2022 kicks off in a week (Tuesday, 1 March) and we really want you to get involved. These awards are determined by your votes. Voting closes 31 May (11.59PM AEST) so tell your staff and your hospo friends. We also have two new awards up for grabs: Best Distillery Bar & Best Brewery Bar.
The Paper Plane is delicious. It’s be perfect balance of herbs, acidity, sweet fruit and bitterness that makes a cocktail instantly quaffable. Here, Harrison Lind, Piccolo Bar Manager, shows you how to make this simple four-part classic.
Miss Van’s is a new street food restaurant and bar from Andrew Duong, the man behind Miss Van’s Street Food, Lazy Su and Baby Su. Andrew’s roots stem back to rural Laos and Vietnam and his family found their way to Australia by way of food.
Depending on which state you’re in – this coming Sunday or Monday, The Blend are collaborating with Jim Beam to host some refreshing drinks and giveaways in the welcoming arms of their Brand Ambassadors.
“Long hours, physically and emotionally demanding work, patchy pay… It’s not difficult to see why there was an exodus of seasoned hospitality professionals, and those that have stayed are more aware of their worth and what they will tolerate.”
“Bartenders are already using techniques like fat/milk washing to create more mouthfeel or flavour complexity, especially within the vodka category. So we set out to create tilde~, a vodka with actual character.” Natalie Ng, tilde~ BA
In the heart of the Melbourne CBD, on bustling Little Bourke Street, a wordless sign elegantly marks the entrance to Pearl Diver Cocktails & Oysters. A circle and a line is all that’s needed to evoke the setting sun and hidden treasures of the sea…