Paul Glen and James Hiller (Botanic Bar, Electric Circus, Rocket Bar, and Limbo) spill the beans on their burgeoning bar empire. Interview by Simon McGoram.
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Diageo’s Alchemy program has recruited one of Sydney’s best to join the team: Pierre Fajloun, ivy lounge and den’s head bartender. Pierre brings a wealth of experience and vibrancy to the Alchemy program. In his six years behind the bar, he has worked at a number of high?end establishments, including the Four Seasons, Zeta Bar and now ivy.
Nightclub personality Michael Delany-Korabelnikov sat down with Bartender mag Editor, Simon McGoram to chat about the industry, Third Class and new project Sorry Grandma!
Adi Ruiz, bartender extraordinaire, is leaving his post at Seamstress/Sweatshop to join the team at Black Pearl…
Bartender magazine and 4bars.com.au were lucky enough to catch up with a seventh generation Beam, Fred Booker Noe III on his last visit down under early August.
4bars.com.au caught up with Merlin during his visit to Australian shores in August. This is a full transcript of that interview.
Alchemists, and Behind Bars consultants Marco Nunes (QLD), Sean Baxter (VIC) and David Beatty (NSW) have recently been appointed as the 2009 Smirnoff Black Copper Cup ambassadors. All previous competitors in this challenging competition, theses ambassadors will provide mentorship to Copper Cup entrants in their state.
Sven Almenning, Director of Behind Bars, will receive the Outstanding Contribution award at the Bartender Magazine Australian Bar Awards next Wednesday, 23 September. So before he takes the stage next week we thought we would give you a little insight into Sven’s career and how he went from Norwegian Naval Officer to the Company Director of Behind Bars.
Having taken care of James Burrough’s 1820 recipe for Beefeater London Dry Gin for so many years, in 2008 Desmond created his own masterpiece the new Beefeater 24. We put him under the spotlight for six quick questions before he comes to Sydney in September for the BarShow…
Owner of Time to Vino in Darlinghurst, Clint Hillery, gives us the skinny on managing your wine stock.
4bars.com.au pulled up a stool at Parlour to shed some lime light on a refreshingly ego-free operator, who really would be working behind the bar of both venues if her schedule allowed.
Interview by Simon McGoram Photography courtesy of venue “You are your own greatest competition, create…