WOLLONGONG BARTENDERS

SOUTH OF THE BIG SMOKE

WOLLONGONG

IF YOU COULD REWRITE THE MEANING OF TIGHT-KNIT COMMUNITY IN THE OXFORD DICTIONARY, YOU WOULD REPLACE IT WITH THE WOLLONGONG BARTENDING COMMUNITY. THIS IS A GROUP THAT IS YOUNG, DYNAMIC BUT MOST IMPORTANTLY, A GROUP THAT SUPPORTS EACH OTHER LIKE FAMILY. BARFLY CAUGHT UP WITH EIGHT BARTENDERS FROM THE GONG, AT BIRTHS AND DEATHS, TO HAVE A BIT OF FUN AND TO HIGHLIGHT THE GROWING TALENT DOWN SOUTH.

CONOR TEEVAN

Breakout Bar

JAPANESE BREAKFAST

Glassware: Rocks or Old Fashioned Garnish: Grapefruit and cucumber slice

Ingredients:

45ml Turmeric rested ROKU Gin 22.5ml Grapefruit juice 15ml Sugar syrup Muddled cucumber Method: Shake and double strain

“The community here in Wollongong is tight and extremely caring and supportive. Whenever visiting each other’s bars, you’re always welcomed as if it were your second home.” “I started bartending in restaurants in Shellharbour, and moved to the Gong about two years ago, and have been cocktail bartending for nine months. As Head Bartender at Births and Deaths this enables me to create the cocktail lists and collaborate with Jared on concepts.’’

TOM OPIE

Births and Deaths (Head Bartender)

JACK OF ALL TRADES

Glassware: Coupette Garnish: Plum fan

Ingredients:

40ml Peach and Pineapple tea -infused ROKU Gin 10ml Yellow Chartreuse 20ml Jackfruit juice 10ml Sugar syrup 15ml Fresh lemon Juice 1 x Egg white 3 x Drops pepperberry extract Muddled blood plum Method: Muddle, shake and strain

CAMERON ELLIOTT

Kneading Ruby (Bar Manager)

MORNING GLORY

Glassware: Beer Glass / Tulip Garnish: Banana peel and shaved macadamia nut

Ingredients:

90ml Jim Beam Black Label 130ml Coconut milk 90ml Maple syrup 1 x Whole banana 10ml Macadamias Method: Dry shake, wet shake, and double strain

ASHLEY O’NEILL

Births and Deaths

KAFFIR NICE DAY

Glassware: Collins Garnish: Kaffir lime leaf

Ingredients:

60ml Jim Beam Black Label 45ml Fresh pineapple juice 20ml Sugar syrup 1 x Dash Tiki bitters 6 x Muddled smoked almonds 1 x Egg white Soda to Top Method: Dry, wet shake and double strain

“Everyone that I’ve met here in Wollongong, have been phenomenal – with the same level of drive, and it’s never a competition between us. Everyone is supportive, bouncing ideas off each other. My role as Bar Manager at Kneading Ruby, enables me to be the curator of the cocktail lists. I’ve been fortunate enough to write the last four menus.” “Over the last few years, the Gong has changed a lot. It’s a genuine community, who care and are supportive of one another. Also a very aware community of each other’s mental health. This is probably one of the the healthiest and happiest group of industry regions to be part of.”

KRISTIE LONG

Howlin’ Wolf

SWEET AMERICAN ROOT

Glassware: Old Fashioned Garnish: Dehydrated beetroot and slither of sea salt dark chocolate

Ingredients:

50ml Auchentoshan American Oak 10ml Beetroot demerara syrup 3 x Dash Australian Bitters Co. Aromatic Bitters 1 x Dash Chocolate Bitters Method: Stir and strain over block ice

“There is a huge family vibe here in Wollongong, and I have incredible mentors. Jared and Luke, (owners of Good Times Only Group) are incredibly motivational and supportive in helping me with my career journey.”

KIERAN OSBORNE

The Night Parrot

THYME TO PEAR

Glassware: Collins Garnish: Pear and Savoury Time

Ingredients:

45ml Canadian Club 1858 5ml Dark Rum 2 x Bsp. Pear puree 1 x Bsp. Matcha Tea 4 x Bsp. Lemon-lime butter Top with Dry ginger ale Method: Stir (no ice), pour over ice, top with dry ginger ale

“I’ve been living in Wollongong for four years now, and out of that time, I’ve been bartending for 2.5 years. I love the community aspect, sharing recipes and supporting each other.”

ORION LEPPAN TAYLOR

Breakout Bar

ZENSAI

Glassware: Rocks or Old Fashioned Garnish: Kombu leaf and ginger crown

Ingredients:

45ml Maker’s Mark 30ml Sweet Vermouth 30ml Amaro 2 x Thumb sized pieces of celery 1 x Slice of ginger 1 x Kombu leaf Method: Muddle, shake and strain

“Wollongong has been a wonderful place to learn how to bartend. Everyone in the community is so supportive and friendly, I’ve learned so much from being able to spend time in other people’s venues and just share ideas.”

DAVE WHIDDON

Births and Deaths

FULL MARKS

Glassware: Rocks or Old Fashioned Garnish: Seaweed and spicy pumpkin seed dust

Ingredients:

75ml Maker’s Mark 20ml Sugar syrup 1 x Dash Old Fashioned Bitters 20ml Blood orange juice 1 x Whole egg Method: Dry shake, wet shake. Double strain over block ice

“I love the hospo scene here. I never saw myself staying in the industry for this long.”

“You ask what my career highlight is? Every Saturday night - I love it when it’s three deep, team working well together, and everyone is having a great time!”