Edition 3, 2019 REVEALEDFINALISTS PLUS: THE PERFECT BLEND ALUMNI DINNER, LAUNCHING HAKU, ROOKIE OF THE YEAR SARAH MYCOCK KATANA KITTEN BAR IN EASTLEGENTMEETBYRDIDEPTH:THEPRODUCERLAUNCHMEETSWEST
2 FEATURE LIQUEUR WHISK(E)YWHISK(E)Y COGNACSWHISK(E)Y
FEATURE 3 VODKA GIN RUM
TEQUILA
CONTENTS 05 8 LEGENT 13 BYRDI MEET THE PRODUCER 19 HOBART FORAGING 26 ROKU POP-UP 31 THE PERFECT BLEND ALUMNI DINNER 34 BAR IN DEPTH: KATANA KITTEN 38 SIP & STROLL 40 ROOKIE OF THE YEAR: SARAH MYCOCK 43 POURING RIBBONS 46 LAUNCHING HAKU 48 REGIONAL BAR OF THE YEAR: 18TH AMENDMENT 50 THE PERFECT BLEND FINALISTS ANNOUNCED 52 MEET: KADEN POOL 56 THE WAITING ROOM 58 KOYOMI 60 MAALINUP 63 THE CONNAUGHT 66 FEMALE INNOVATION: SHIRLEY YEUNG 69 VENUE PROFILES 76 OCEAN 12 79 BARCONTENTSBUZZ19 31 46 48 52 58 63 813
6 FEATURELaphroaig® 10 Year Old Single Malt Scotch Whisky, 43% alc/vol. ©2016 Laphroaig Import Company, Deerfi eld, IL LOVE L AT FIRST SIP?
www.the-blend.com.au#the_blend
The Perfect Blend Competition was another roaring success in 2019, with 400 entries submitted and 92 finalists selected to take the stage. Max Giudice and Tim Laferla won their respective categories, with both awarded an all-expenses trip to New York, Bar Convent Brooklyn and Kentucky, the home of bourbon, to visit the Maker’s Mark and Jim Beam distilleries.
If that isn’t enough, we have our regular features on all the nations new hot spots and recipes to keep you busy for hours.
CREDITS MANAGING EDITOR Hayley Morison PUBLISHING EDITOR Ashley Pini ASSOCIATE EDITOR Sasha Falloon EDITORIAL Melissa Parker SENIOR DESIGNER Racs Salcedo CONTRIBUTORS Ago Perrone, Dale Tilbrook, Erica Richards, Gorge Camorra, John Ford, Hayley Morison, Kaden Pool, Liam Spurrell, Masahiro Urushido, Sarah Mycock, Sharif Miller, Shirley Leung PHOTOGRAPHY Christopher Pearce, Patrick Stevenson, Steve Woodburn, Tom Yau Barfly is published on behalf of Beam Suntory Australia by HIP Media 169 Blues Point Road, McMahons Point, NSW 2060 ABN: 42 126 291 914 Barfly was nominated as finalist in Customer magazine of the year at the 2009 Publishers Australia awards
Summer is finally upon us; a time for hot beach days, daylight savings, balmy nights, and the inevitable ‘silly’ season. 2019 has flown by. As we close out another year, we want a chance to celebrate. Celebrate what this industry has achieved and our members within The Blend program. So this edition does just that. Upon reflection, what a year it’s been for the Australian bar industry. Firstly, we would like to recognise the epic achievement of an individual, who, in September at the Bartender Magazine, Australian Bar Awards, Sarah Mycock, from PS40 won Rookie of the Year. Turn to page 68 to find out how she did it.
This edition is packed full of interviews with some liquid magicians and influential people on the global bartending stage. On my travels, I was fortunate enough to spend time with a true legend, Masahiro Urushido from Katana Kitten. Shirley Yeung also talks about women; who has been influential in our past and with our brands. Turn to page 66 to hear what she has to say.
A Merry Christmas to you all, and have a safe and enjoyable New Year. So cheers to the year that was, and the adventures that await! Wait till you hear what we have on the agenda for 2020! Out of office is on!
WELCOME NOTE 07
We’d like to thank all our members for your continued support of our education platform, The Blends of the World (BOTW), especially the global mentors who have shared their knowledge. Through the BOTW 2019 program, we have trained 900 bartenders across the nation, not forgetting to mention, the exceptional work The Exchange ambassadors do day in and day out! This year saw Joe Schofield, one of the Two Schmucks, Moe Aljaff, and the local legends Fancy Free, Rob Libecans, Ryan Norieks and Matt Stirling tour Australia. Turn to page 63 to see who we have coming for 2020!
A new initiative launched in the second half of the year, we invited bartenders to be part of a new foraging educational experience, in Hobart and Melbourne. BYRDI’s owner Luke Whearty and his team hosted Melbourne bartenders to the Yarra Valley, then back into the BYRDI workshop for a cocktail technique session. In Hobart, we did things a little differently and hosted bartenders to Flowerpot, a location out of town on the coast. The ingredients they foraged enabled them to have a chance behind the bar at Society, to get creative and competitive. Turn to page 19 and be inspired by their recipes!
Hayley ‘Milkshakes’ Morison
EDITOR’S NOTE
The competition is back for 2020, with an incredibly exciting new prize, new cocktail brief, and a whole new array of finalists. Turn to page 50 to find out who made this year’s competition.
8 FEATURE Bringing two great worlds of whisk(e)y together IntroducingLEGENT LEGENT IS AS UNIQUE AS IT IS EXCITING. IT RE-IMAGINES WHAT CONTEMPORARY BOURBON SHOULD DELIVER WITHOUT COMPROMISING ON THE TRUE CORE PRINCIPLES OF WHAT BOURBON WHISKEY STANDS FOR. IT IS KENTUCKY TRADITION AND HISTORY COMBINED WITH JAPANESE PRECISION AND CRAFTSMANSHIP TO PUSH THE BOUNDARIES OF DISTILLING AND BLENDING TO DELIVER A BOURBON THAT IS TRULY UNRIVALLED.
MEET FRED Fred Noe is a seventh-generation master distiller and greatgreat-grandson of Jim Beam. His father, Booker Noe 11 is widely credited as the pioneer of the whiskytwodifferentopportunitychallenge,Alwaysthewas2017sellinghasFred’sDistillerineveryworkedshiftjobwhenmovement.small-batch-bourbonItwas35yearsagoBookergaveFredhisfirstatthedistilleryasthenightbottlingsupervisor.Fredineveryareaandatjobatthedistilleryuntil2007hewasnamedMasterofJimBeam.Understewardship,JimBeambecomethenumberonebourbonintheworld.InhisBooker’sRyeWhiskeycrownedWorldWhiskeyofYear.lookingforanewhesawLegentasantodosomethingandtobringtogetherdisciplinesofworld-classmaking.
MEET SHINJI Shinji Fukuyo has worked as a distiller at the Hakushu Distillery since 1984. His innate talent and skill shone through and he was invited to join the blending department. In 1996 Shinji went to Scotland where he learned the Scottish art of blending and the beauty that could be created with Scottish spirits and Japanese craftsmanship. In 2009 Shinji became the fifth-ever Chief Blender in the almost 120 year history of Suntory. In 2013 his Yamazaki Single Malt Sherry Cask won World Whisky of the LegentYear.presents numerous challenges for Shinji, as bourbon is not a spirit that is blended routinely. Shinji also wanted to honour the great bourbon tradition of the Noe family and Fred Noe (right) and Shinji Fukuyo
THE STORY Legent is a collaboration and the result from a meeting of minds between two legends, Fred Noe, from the founding family that brought the world Jim Beam and the bourbon’s seventh generation Master Distiller, and Shinji Fukuyo from the founding house of Japanese whisky and Suntory’s fifth-ever Master TogetherDistiller.they’ve created a blend of several bourbons aged in newly charred white oak barrels and some extra-aged in wine and sherry casks. The result is a truely unique bourbon that is unlike anything else within the bourbon category.
FEATURE 9
It begins with an historic bourbon recipe from Fred Noe’s family. Every drop is crafted
REALIZEDPROJECTPASSION
The result is a spirit that transcends the bourbon whiskey category. It is rounded and balanced but complex and layered. At first sip it begins like a traditional bourbon with its rich warmth and oak flavours, then transforms to a Japanese whisky style with complex layers and a bright, smooth and unexpectedly long finish.
It started off as a passion project for Fred and Shinji, to see how far they could take their collective experience and skills in the pursuit of innovative perfection. They talked, tasted dozens of recipes and combinations before landing on the one that would become Legent. Together they have created a bourbon that is the perfect example of both craftsmanship and expertise, Fred’s from grain to barrel and Shinju from barrel to bottle.
THE
Shinji takes the distinctive, secondary-finished bourbons and meticulously blends them with Kentucky straight bourbon. He works toward bringing to life the flavour they envisioned from their new bourbon.
10 FEATURE his heritage by producing a bourbon that is world class and of the highest quality. After years of tasting, testing and perfecting, Legent has become for Shinji another step in his pursuit of mastery.
from the highest quality grains and limestone water, finally aged in newly charred white oak barrels. This is how the journey begins for most bourbons, but not What’sLegent.unique is Legent is aged in sherry and red wine casks where it picks up layers of spice and fruit flavours and adds complexity to the bourbon. But it is in the blending that the real magic happens.
FEATURE 11 Kentucky Yuzu Shake Sakura Legent Highball YUZUKENTUCKYSHAKE GLASSWARE: Double Old Fashioned GARNISH: Thyme INGREDIENTS: 50ml Legent 20ml Yuzu syrup 5ml Thyme2.5mlCampariVerjus METHOD: Double shake and strain SAKURA HIGHBALLLEGENT GLASSWARE: Tall GARNISH: Lemon slice INGREDIENTS: 30ml Legent 10ml Sakura Shochu 120ml Soda METHOD: Build
12 FEATURE FEATURE 12 TEA TWISTFASHIONED GLASSWARE: Double Old Fashioned GARNISH: Orange twist INGREDIENTS: 45ml Legent 15ml Sake 10ml Green Tea & Mint Syrup 1 x Dash Orange Bitters 1 x Dash Aromatic Bitters METHOD: Stir ISSHO NI NOMU (MEANS TOGETHER)DRINK GLASSWARE: Coupette GARNISH: Grapefruit twist INGREDIENTS: 60ml Legent 15ml Umeshu 10ml Punt e Mes 10ml Honey water METHOD: Stir Tea Fashioned Twist Issho ni Nomu
BYRDI MEET THE PRODUCER
Photographs by Tom Yau
BARTENDERS WHO ATTENDED
Ethan Roof and Mitch Townsend from Driver Lane, Tania Matthews from EDV, James Woof from 18th Amendment, Teandra Moroney from Gin Palace, Michael Calamante from 1806, Tony Huang from Cloakroom, Billy Murphy from Black Pearl and Sarah Watson from Joe Taylor.
The day began with breakfast at the recently opened BYRDI, Melbourne’s newest bar owned by Luke Whearty and Aki Nishikura, before bartenders headed out to the Yarra Valley. The day included an informative visit to Spurell Foraging where owner, Liam Spurrell spoke on the art of successful foraging, followed by a lesson on fungi with mushroom grower, John Ford. Returning to the Lab at BYRDI bartenders experienced an in-depth masterclass on techniques where he demonstrated processes to incorporate into innovative and experimental flavours and cocktail making.
On the BYRDI Team was Arash Ghassemi, Mark Leahy, Lewis Cooke, Aki Nishikura, Stefano Canova and Luke Whearty.
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A NEW INITIATIVE LAUNCHED AS PART OF THE BLENDS OF THE WORLD SAW FIFTEEN BARTENDERS ESCAPE TO THE YARRA VALLEY TO MEET THE PRODUCERS. THE DAY CONSISTED OF FORAGING AND THEN A INTIMATE WORKSHOP AND TECHNIQUE SESSION WITH GLOBALLY RECOGNISED BARTENDER AND OWNER OF BYRDI, LUKE WHEARTY.
SPURRELLWITHINTERVIEWLIAM
Spurrell Foraging YOU USED TO COOK IN SOME OF THE RESTAURANTSBESTAND NOW YOU’RE SUPPLYING FRESH PRODUCE TO THEM. SHARE WITH US WHAT MADE YOU MAKE THE CHANGE. Working in kitchens since the age of 14, I realised there was a gap in the market to supply seasonal, freshly foraged produce. I started at aged 20, thinking it would put petrol in my car. Over the past three years, it had rapidly grown, now I supply most of the top-end restaurants in Melbourne.
14 FEATURE AN
We have a small property in Warrandyte where we grow approximately 50 different types of plants. I have just purchased 18 acres in Silvan where I am starting to plant all native and edible plants.
Over the past six months the interest from bars is quickly catching up to chefs. They are looking for produce that is unusual, has bold flavours and enhances the drinks they are making. We are supplying to gin distillers with many of our botanicals to make their product.
HOW MANY PLANT SPECIES DO YOU GROW ON YOUR PROPERTY?
My day also involves meeting and talking to chefs about our produce. Showing them and letting them taste samples. Days are jampacked, but it is rewarding to see how the industry is accepting locally sourced and sustainable produce.
HOW MANY RESTAURANTS DO YOU SUPPLY TO, AND IS IT JUST IN MELBOURNE OR ALL OVER AUSTRALIA?
I usually start at 5am when I organise the day’s orders and deliveries. At 6.30am, my picking staff arrive and pick the produce to be delivered that day. I go out and forage in my local area (sides of road, creeks etc) for produce. I have people to help with the planting and growing of my different plants.
The most popular produce are the big flavoured items like begonia, mountain marigold, chive flowers, wild garlic, purslane, wood sorrel and fennel. Flowers are also popular in spring. They include alyssum, salvia, borage, sweet pea and abutilon (hibiscus).
DO YOU FIND THERE HAS BEEN A SHIFT FROM CHEFS TO BARS WITH REQUESTS?
Liam Spurrell
IF SO WHAT ARE BARS USUALLY ASKING FOR?
WHAT ARE SOME OF THE MOST THATINGREDIENTSREQUESTEDFROMCHEFSYOUGROW?
At present, I supply over 130 Melbourne venues, Yarra Valley and Mornington Peninsula wineries, Melbourne bars and I am starting to expand into the Sydney restaurant scene.
TAKE US ON THE JOURNEY OF YOUR DAY AND DESCRIBE WHAT’S INVOLVED WITH FORAGING, AND GROWING NATIVE FRESH PRODUCE.
HOW MANY TYPES OF MUSHROOM SPECIES DO YOU GROW?
AN WITHINTERVIEWJOHNFORD
HOW MANY RESTAURANTS DO YOU SUPPLY TO, AND IS IT JUST IN MELBOURNE OR ALL OVER AUSTRALIA?
YOU ARE THE ONLY GROWER IN AUSTRALIA TO PRODUCE THE ‘SNOWFLAKE’ MUSHROOM, WHAT IS IT, AND WHY IS IT SO UNIQUE?
The Snowflake mushroom, or Hericium coralloides, is a native cousin of the Lionsmane mushroom also known as a Coraltooth. This specimen was cloned from a mushroom found in the Otways, although I have a clone from the Yarra Valley that I’m keen to grow. I’m the only one growing it commercially here in Australia (a similar variety is grown commercially in New Zealand) and it’s only been on the market for a few months. It is popular due to its unique form and delicate flavour. John Ford
WHAT’S INVOLVED WITH MUSHROOM GROWING. Mushroom growing certainly doesn’t happen in a day. It’s a month- long process of rearing the fungus from a culture in the laboratory, to spawn growing on grain, to growing on straw and sawdust in the fruiting bags, then finally the mushrooms. Mushrooms are the fruit of the fungus, and you have to grow the body before the fruit.
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King Oyster Mushroom SO…WHY MUSHROOMS, HOW DID THIS PASSION, OBSESSION DEDICATIONANDCOME ABOUT?
TAKE US ON THE JOURNEY OF YOUR DAY, AND DESCRIBE
I’ve loved mushrooms ever since I was a kid. My best mate and I used to forage for mushrooms as teenagers, a bit nerdy sure sitting with ID books trying to work out all the different species, but we also did our fair share of trespassing and wandering around the bush. I got to know edible mushrooms after a year in Germany, where I spent time foraging with real experts and enthusiasts. Central Europe is the home of wild mushroom foraging and it’s sad to reflect that the Australian cultural relationship with mushrooms is based more on the Anglo fear of the poisonous mushrooms, rather than an appreciation of nature’s bounty.
Harvesting happens every day, often twice a day, so it’s a relentless job being a mushroom farmer. In between harvesting, there’s making the fruiting bags, time in the lab, cleaning, deliveries, fixing, organising orders, finding new clients, and all the administration of any small business. I have never worked so hard in my life.
I grow a dozen different varieties commercially, more than anyone else in the country to my knowledge. This includes six types of oyster mushrooms - Kings, yellows, pinks, blues, whites and Shimeji - along with Nameko, Chestnut, Lionsmane, Snowflake, Pioppino and Shiitake.
I supply to a few dozen restaurants around Melbourne and the Yarra Valley. These range from the top end hatted restaurants - Attica, Cutler and Co, Oakridge to name a few, to my local cafes in the Dandenong Ranges like Nevedya in Upwey, Earthly Pleasure in Belgrave and BamBam in Avonsleigh. I get lots of requests to send produce to Sydney and Brisbane, but I’m just not at that kind of scale.
I found out about six years ago that you could grow mushrooms at home and I just had to try it. I can tell you straight up that it is hard and not for the faint-hearted. After a few years of my increasing obsession my wife said either I had to give it up or turn it into a business. So here I am.
LIFE AS WAXFLOWERA Ingredients: ROKU SaltedWhiteGeraldtonGin,Wax,Chocolate,Berry PAPERBARK Ingredients: Haku® PassionfruitOil,MountPaperbark,SmokedVodka,ZeroOliveFermented APPLEMUSHROOM Ingredients: Maker’s Mark, King Oyster Valley&Smoked,Mushrooms,FermentedFortifiedYarraApples WEIS BAR Ingredients: Jim Beam Black FactoryClarifiedNTLactoLabel,FermentedMango,&ButterflyFlekvieh
BILLY MURPHY
MICHAEL CALAMANTE Talking to and meeting the suppliers was a highlight for me. Seeing it at the source is something that you don’t often do. The stand out part was the passion they have for their Itproduce.wasvery inspiring to see the passion the team at BYRDI has and the creation and dedication to their art and concept. I would attend more of these workshops and would encourage anyone who is in the industry to get involved.
SARAH WATSON Being able to taste the native Australian flora rawnot already dried out or infused into something was incredible, same with trying the different types of mushrooms. I’d never really thought about how beautiful mushrooms could be Listeningbefore. to Luke talk about the lab equipment, different uses for it, but also when not to use it, was something I’ll take back into the venue and be more mindful of when creating drinks in the future.
I learnt many things during the day, but the highlight will be about the raw honey, mushroom growing in general and most importantly, the technical aspect of the rotary evaporator. I will be ore considerate when purchasing ingredients (local produce focus) and utilise the tips and tricks that Luke talked about when working with various ingredients. I was very inspired by Luke’s knowledge, experience, and most of all, passion.
TONY HUANG
I also have never visited any farm/producer, so being able to visit their work environment and learn from their passion was incredible. I loved meeting other bartenders and The Blend’s family building approach. What I enjoyed most was how Luke explained how he composes everything from ingredients through to technique. It was a pleasure to have a glimpse of the mind of the master.
The highlight of the foraging day out, was without a doubt tasting, smelling and experiencing the passion that goes into the produce out at Spurrell Foraging. It was eye-opening to try all new flavours, along with some I’d only ever tried dried or preserved, fresh is best! Intrigued and inspired by native and local flavours from the onset of my career, it was an outstanding sensory experience to walk and talk first hand with these legends. I was also inspired by the uses and possibilities of the rotary evaporator, receiving a crash course from Luke helped to tighten my understanding of the process. A first-hand demonstration and a sampling of distillations helped alleviate some misconceptions I had. Hanging out with the talented Mark Leahy and charming Lewis Cooke was a treat, along with meeting the rest of the fantastic crew at BYRDI. These guys are just the kind of innovators and trail-blazers that Melbourne needs, all while remaining homely and familiar.
EXPERIENCESHAREBARTENDERSTHEIR
What an amazing day and rare experience. It was the first time I have visited the Yarra Valley, so it was very fortunate for me to be invited.
MITCHELL TOWNSEND I found the workshop session at BYRDI the most interesting. I learnt a lot of new techniques and quirky ways to use a rotovap. Luke and the farmers’ passion for their craft was massively inspiring.
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I was inspired by the passion and dedication, from not only the BYRDI team, but the owners of Spurrell Foraging & King Oyster Mushrooms. Their commitment to delivering the best possible product, the attention to detail, technique, and the refusal to compromise is something we should all be inspired Strippingby.things back to doing something like meeting the producers of a single ingredient force you to look at drink creation in a different way and Luke Whearty
Fat-washing is a cocktail technique that adds savoury flavour to spirits. To fat-wash alcohol, add a fat like peanut oil or melted butter to a spirit at room temperature. Let it sit for a few hours, then chill everything in the fridge or freezer until the fat solidifies and can easily be skimmed off. The spirit retains the flavours of the fat even after the skimming. The technique gained popularity around 2007 and bartenders have experimented with fat-washing spirits with everything from peanut butter to grilled cheese sandwiches.
VACUUM DISTILLATION (ROTARY EVAPORATION)
A rotary evaporator is a device commonly found in chemical laboratories, however, it now has found its place in behind the bar. The purpose of the rotary evaporator (roto-vap) extracts delicate aroma compounds without the higher heat of traditional distillation. There are two main purposes. The first being, to concentrate non-volatile components in a mixture. A good example is concentrating the freshest flavours from your core ingredient eg, an orange, by removing the water within the Andfruit.second,
18 FEATURE find new sources of inspiration. Escaping the city for a few hours never hurts either!
John’s passion for his mushrooms most definitely inspired me. His passion for the cultivation of the finest mushroom species and highest quality was inspiring. I really enjoyed learning from and hearing from him about his Lukeproduce.andthe team at BYRDI’s approach to seasonality and attitude towards growing locally was amazing. I can’t wait to see what they have in store and to see more locally grown produce!
EXPLAINEDTECHNIQUES
to draw the volatile aroma and flavour molecules from the liquid gently and at a low temperature. For example, extracting the wanted flavours from a blend of alcohol, herbs, and fruit without heating the mixture up.
Even though we know rotary evaporators are extremely expensive, it adds to a bar’s artillery, and the possibilities are endless for the creation of unique drinks with interesting and concentrated flavours.
The sheer passion shown by John, the mushroom farmer, was a highlight. His clear enthusiasm and drive for quality Victorian produce was inspiring, and I enjoyed trying some of the different mushroom species he had available. I am very excited to start trying some of the mushrooms in drinks and experimenting with some of the concepts Luke at BYRDI suggested. I learnt a lot about the difference in fresh, dried and delivered weekly ingredients. As John showed, mushrooms grow within eight hours, and as Liam explained, gum leaves and pepperberry leaves lose their oily characteristics once taken away from their source, so they are most flavoursome fresh. I will take this back to my bar as a point of reference on how to extract flavour in all its different formats and for my home experimentations for my latest dinner ideas!
The key to remember with any distillation is to understand that it is a separation. Sugars, acids, colours and most bitter compounds are separated from aromas, alcohol, water and small flavour molecules.
FAT-WASHING
TEANDRA MORONEY
FERMENTATION There is a trend behind bars that is the use of fermentation to bring new and ‘funky’ flavours and ingredients to drinks. Bartenders are making their own kombucha, kefir and koji, vinegars and wines in a bid to experiment with the fermentation process and its different results. The chemical breakdown of a substance by bacteria, yeast or other micro-organisms, can be used to bring exciting flavours into drinks and behind the bar.
Sarah Clare ex-Masterchef contestant foraging for oysters
FEATURE 19 FORAGING IN TASSIE TEN BARTENDERS FROM HOBART EMBARKED ON A DAY BY THE COAST TO LEARN THE ART OF FORAGING WITH EXPERT SARAH CLARE. THE EX-MASTERCHEF CONTESTANT RUNS HER OWN RESTAURANT CALLED ILHA IN CYGNET BARTENDERS WERE DIVIDED INTO TEAMS AND WERE TASKED WITH CREATING A COCKTAIL WITH THEIR FORAGED INGREDIENTS FOR THEIR CHANCE TO WIN A SESSION IN MELBOURNE WITH BYRDI OWNER LUKE WHEARTY.
How to learn about foraging in the best place possible? Take a leaf out of Sarah Clare’s book (no pun intended) and follow her to the best coastal and inland places to source the native flavours of both the sea and land. Sarah is a dab hand at anything culinary that springs forth from nature’s cornucopia. She even shucks oysters straight from the sea for the freshest of experiences.
Tom Scott, The Exchange Ambassador then challenged the bartenders to break into teams, forage for ingredients that would inspire the creation of a new drink, to which they then presented to Sarah, Angela Mae Nichols, owner of Society and Tom.
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TEAM 1 Erin Steenbeergen – The Whaler Isabella Byrne – The Glasshouse GONE Glassware:WALKING Highball Garnish: Salt rim Ingredients: 30ml Canadian Club 1858 15ml Pickled sea asparagus brine 7ml PinchHoneyofnative Tasmanian cherries Soda Method: Muddle berries, add ingredients, shake, double strain. Top with soda FEATURE 21
22 FEATURE TEAM 2 Rohan Massie - Rude Boy Christian Barnes - Dirty Pennies PENINSULA FIZZ Glassware: Crystal rocks Garnish: Kunzea flower Ingredients: 45ml Canadian Club 1858 15ml Jim Beam Black Label 30ml Fresh lemon juice 30ml Kunzea honey Egg white Top Pine seagrass soda Method: Rinse glass with Laphroaig 10 YO. Rinse mixing glass with absinthe. Combine all ingredients, shake over ice. Add soda
TEAM 3 Etien Celzner - Rude Boy Edward Karr - Frogmore Creek
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OCEAN SPRAY Glassware: Rocks Ingredients: 45ml Jim Beam Black Label 10ml Laphroaig 10 YO Sea lettuce Sea foam (pinch sea lettuce, 7.5ml, picked sea asparagus brine, egg white, saline solution) Method: Stir down, top with foam
24 FEATURE TEAM 4 Alex Vincent Chaplin – Dirty Pennies Madeleine Irwin - Society BRINE AND THE BEES Glassware: Rocks Garnish: Pine oil, and sea herbs, dried sea lettuce. Rock Ingredients: 30ml Laphroaig 10 YO 10ml Laphroaig PX 20ml Lillet Blanc 2 x Bsp. Kunzea, honey, salt water syrup Method: Stir down, strain
FEATURE 25 TEAM 5 (WINNING TEAM) Campbell Nicol – Rude Boy Chloe Oppitz - Void Bar FERNO ‘N’ CONE Glassware: Coupette Garnish: Baby pine sprig Ingredients: 60ml Maker’s Mark 30ml Honey roasted pine cone sugar syrup 30ml Butter sautéed fern tip infused Fino sherry 10ml Fresh lemon juice Method: Stir down
26 FEATURE ROKUGIN Hanami in Surry Hills with ROKU, HOUSE OF SUNTORY’S PREMIUM CRAFT GIN, PARTNERED WITH TOKYO BIRD AND KOI DESSERT BAR TO BRING CHERRY BLOSSOM SAKURA SEASON TO SYDNEY THIS SPRING.
The Koi and Tokyo Bird Team
The ROKU Gin Sakura Pop-Up Bar took place across twelve nights and Sydneysiders were invited to enter a world of cherry blossoms and relish a menu of six bespoke ROKU Gin cocktails, paired with an obento dinner and a tasty treat by KOI Dessert Bar. Each cocktail was created with hanami in mind – the cherry blossom viewing that Japanese locals and visitors admire for a few weeks over Spring each year. The hanami bento is a set meal box, inspired by the Japanese tradition where a meal is enjoyed, with friends, families and co-workers under the cherry blossom Renownedtrees.dessert bar, KOI took inspiration from hanami to create an exclusive ROKU Gin sakura dessert, that was exclusively available at the ROKU Gin Sakura Pop-Up Bar. KOI is an up-scale cafe and restaurant that tests the boundaries of modern dessert making and prides itself on delivering over 100 different varieties of hand-made cakes and desserts that change daily.
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Guests also enjoyed an exclusive masterclass with expert bartenders from Tokyo Bird, exploring a deep-dive into ROKU Gin and its botanicals, as well as offered the opportunity for guests to make their own delicious ROKU Gin cocktails. Tokyo Bird is a Japanese inspired small bar located in Belmore Lane, Surry Hills. Opened in 2014, it has become Sydney’s go-to bar for Japanese whisky, Japanese-inspired cocktails and yakitori (Japanese style grilled chicken skewers). As the world’s third largest premium spirits company, Beam Suntory is Crafting the Spirits Brands that Stir the World and ROKU Gin is one of the latest additions to the company’s portfolio in Australia. ROKU means six in Japanese and refers to the number of Japanese botanicals in the blend, the bottle cast in a hexagonal shape and the kanji symbol on the ROKUlabel.Gin is testament to the meticulous attention to detail of Japanese craftsmanship. The six Japanese botanicals sakura flower, sakura leaf, yuzu peel, sencha tea, gyokuro tea and sansho pepper – are individually distilled by the Japanese artisans at Suntory Spirits in Osaka, Japan. The flavours are blended with the eight traditional gin botanicals (juniper berry, cardamon seed, orange peel, angelica seed, angelica root, cinnamon, coriander seed and lemon peel) to create ROKU’S unique flavour.
30 FEATURE Ago Perrone x Galliano The Connaught, London February #ingredientslayer May presents REGISTRATIONS OPEN SOON. www.the-blend.com.au DOJO PROGRAM The Art of Bartending.Japanese Mentors announced soon. August Our 2020 Partners
COME
SINCE ITS INCEPTION IN 2015, THE HAS SEEN MORE THAN 300 FINALISTS TAKE TO MANY COMPETING FOR THE VERY FIRST TIME, OTHERS RETURNING TO THE COMPETITION STAGE FOR ANOTHER ATTEMPT. WE INVITED THOSE WHO HAVE BEEN PART OF OUR FAMILY FROM THE BEGINNING TO AN EVENT LIKE NO OTHER. MORISON
If‘everyday’bartender’spath.youhaven’tentered a competition before and the thought sends you into hyperventilation, grabbing the closest paper bag, two incredible competitors from the past few years share their personal experiences. It may make you rethink your capabilities. And the opportunities that await.
The Perfect Blend is an industry cocktail competition that is more than just the drink contestants create and submit.
The alumni shared laughs, anecdotes, and were treated to some personalised messages from Fred Noe, 7th generation Master Distiller, as well as a nostalgic recap of The Perfect Blend journey from the very beginning.
AS A FRIEND, LEAVE AS FAMILY THE PERFECT BLEND ALUMNI DINNER The Perfect Blend Alumni
PERFECT BLEND COCKTAIL COMPETITION
THE STAGE;
WORDS BY HAYLEY
FEATURE 31 During BARWEEK, 120 bartenders who were finalists from 2015 – 2019, reunited, under one roof. A dinner was held in honor of the alumni hosted at Sydney’s, Riley Street Garage. Over dinner, guests were treated to some delicious cocktails created by previous Grand Prize winners Ollie Margan, Kurtis Bosley, Tim Pope, Max Giudice, Tim Laferla, and our BOTW 2020 partner, Lyaness.
The Perfect Blend is a platform that encompasses education from global and local mentors and our very own Brand Ambassadors. It challenges personal development and growth and offers experiences and adventures that may not cross a
The Perfect Blend is about self-discovery, unlocking individual talent and being part of a passionate community; a community of like-minded people ardently dedicating their time to the industry.
SAVANNAH WILLIAMS APPRENTICE QLD The Blend program has skyrocketed my bartending career and my confidence in my bartending abilities. I went from a competent bartender with a little bit of knowledge in each field, to now being nominated for Rookie of the Year 2019, placing me in the Top 25 Bartenders in Australia, and a Grand Final competitor in The Perfect Blend 2019. I now have strong networks with brand ambassadors that are not just professional relationships but lifelong friendships. It helped me clarify what I wanted out of this industry and how I could succeed with the help of the networks I created along the way. I have The Blend program and the people involved to thank for their love, support and encouragement. I would 110 per cent recommend entering The Perfect Blend, just for the experience alone. The knowledge and professional networks you gain are invaluable as well as
ComeduringThelinemadeTurnyourselfwithbeforeknowinggivescustomersyourexperiencepresentationthatcanenhanceeverydayinvolvementwithbehindthebar.Ityouasenseofconfidencethatyou’vepresentedandyoucandoitagainmoreknowledgetobackthanyou’veeverhad.topage50toseewhothe2020RegionalFinalistup.Alumnieventwillbebacknextyear’sBARWEEK.asafriend,leaveasfamily.
Tim Pope Savannah Williams
32 FEATURE TIM POPE APPRENTICE VIC I was fortunate to win the Grand Final, Apprentice Category, 2018. As part of The Perfect Blend, my personal highlight, (aside from the fantastic trip to America, Kentucky to visit the home of bourbon, as well as Tales of the Cocktail) would be my first time on stage competing. As a first-timer, what should have been a very stressful and nerve-wracking experience was fun and relaxed due to the support of The Blend team and Ambassadors. I competed with the best mind-set and delivered my best performance.
The Blend has been the first stepping stone of my career as a professional bartender and gave me the confidence to take on peers and bring my bartending to a level I thought out of reach.
34 FEATURE CHERRY BLOSSOM MEETS THE BIG APPLE MASAHIRO URUSHIDO (AKA MASA) IS THE DIRECTOR OF DELICIOUSNESS AT KATANA KITTEN ON HUDSON STREET IN NEW YORK. HE SPEAKS WITH BARFLY ABOUT HIS JOURNEY TO OWNING AND RUNNING THE BEST NEW AMERICAN BAR, WON RECENTLY AT THE TALES OF THE COCKTAIL (TOTC) SPIRITED AWARDS AND HE EXPLAINS HIS NOW INFAMOUS PRAWN HEAD SHOT.
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DESCRIBE THE AVERAGE DAY TO DAY. I am behind the bar on Tuesday and Wednesdays making drinks along with our bar team. On Thursday and Friday, I am on the floor hosting and running food. YOU MOVED TO NYC FROM JAPAN. WHAT INSPIRED YOU TO START THIS JOURNEY, AND WHAT WAS THE FIRST NYC VENUE YOU WORKED IN? I moved to NYC in 2008 for college to study hospitality management after working in restaurants and bars in Tokyo from the age of 19. Thanks to all the generous people (massive thanks to Paul Franich) who helped me to get in touch with local New York bar industry people. My first job in New York was at the restaurant Kingswood in West Village and Ruby’s Cafe in Nolita (both owned by Australians).
WHAT’S YOUR ROLE HERE?
MASA, YOU OWN AND RUN KATANA KITTEN, TELL US ABOUT THE VENUE, FOR ALL THOSE THAT HAVEN’T VISITED. Katana Kitten is a JapaneseAmerican bar, the essence and flavour of which is inspired by Japanese casual eateries known as Izakaya. We celebrate with seasonal and classic cocktails. Simply put, it is ‘everyone’s, everyday bar’ with high energy and charm.
HAVE YOU AN INDUSTRY MENTOR, OR SOMEONE WHO HAS INSPIRED YOUR PERSONAL GROWTH?
I have lived in New York for the past ten years. Over this time I have met so many bar and restaurant luminaries. I Katana Kitten - New York Katana Kitten - New York
My role ‘Director of deliciousness’ is to encourage our staff to care for our guests through unique and delicious food and beverage experiences. We combine the flavours of Japanese traditions with an American Dive bar setting.
Katana Kitten - New York
The diversity and backgrounds of each staff member bring dynamic and exciting chemistry to the team.
FOR YOU, HOW DOES NYC DIFFER TO JAPANESE CRAFT OF BARTENDING?
YOU’VE JUST WON BEST NEW AMERICAN BAR AT THE SPIRITED AWARDS (TOTC), WHAT DID THIS MOMENT FEEL LIKE, AND WHAT DOES THE AWARD MEAN TO YOU?
TheAudience.diverse clientele and high expectations of the guests of New York City.
I am grateful for everything, the team, partners, family and friends. We have a strong team at Katana Kitten. Every staff member’s personality, professionalism and charm have contributed to what it is today. The love and support from our neighbours, guests and the many friends and family of this bar and the restaurant industry worldwide have been incredible.
TELL US, WHAT DO YOU THINK MAKES A GREAT TEAM? Focus and simplicity. It all starts from the set-up before we open. The moment we all clock in, we are so focused on serving people. Our menu is very minimal, yet each item we serve is conceptual and authentic, which leaves more time for us to focus on service.
36 FEATURE look up to Naren Young, he is my SENSEI (Japanese term for mentor). He taught and guided me as a bartender while I worked at Saxon+Parole and The Daily. Naren Young and Linden Pride are the brains behind those venues opened in 2011. What he shared with me at Saxon+Parole was an eye-opening experience. I was blessed to work along alongside my best friend Ignacio ‘Nacho’ Jimenez there as well. I wouldn’t be here without them.
WHAT’S NEXT FOR MASA?
WHAT’S THE CRAZIEST COCKTAIL OR DRINK CONCEPT YOU’VE PUT ON YOUR MENU?
FEATURE 37 A bar is a living thing, and the guests are a huge part of this.
My wife and I are excited to watch my daughter grow and I hope to be useful to other people.
WHAT DO YOU MISS MOST ABOUT BACK IN JAPAN? Family and food. YOU’RE A FAMILY MAN, HOW DO YOU FIND TIME TO BALANCE OWNING AND RUNNING ONE OF THE WORLD’S BEST BARS, TRAVELLING THE WORLD HOSTING EVENTS AND YOUR PERSONAL TIME? Our team makes everything easier for me to stay creative and focused, one day at a time and one event at a time. I get to create and share the best part of this business with the staff. I usually get up with our daughter Azusa in the morning around 6am. Now she’s almost two. Huge thanks to my wife Taryn for everything.
WHAT’S A ‘MUST HAVE’ IN YOUR VENUE IF SOMEONE WAS TO VISIT FOR THE FIRST TIME? A nice cold TOKI Highball and our signature Mortadella Katsu Sandwich! YOU’RE NOW RANKED NUMBER 14 IN THE WORLD AT THECHANGEDRESPONDHOWCONGRATULATIONS!WB50.DIDTHETEAMANDHASTHISANYTHINGFORVENUESINCE?
Nothing that crazy, but there is an ‘off the menu’ special called UMAMI SITUATION, and today many of our regular guests call for it as it has this very intense flavour of deliciousness. We have a griddled jumbo prawn skewer on the menu (a large sized shrimp marinated in shrimp paste overnight and griddled then crisp finished in the oven). We snap off the head from the body and hand squeeze this along with salted lemon using a device we call ‘headpress’. Then drizzle some nice Junmai saké in there. Pour it out into a shot glass next to a shot of high proof shochu. A guest takes a shot of the shrimp head juice then washes it down with a shot of shochu. It is almost an aphrodisiac like a bowl of homemade fettuccine with Hokkaido purple uni and white Alba truffles.
The team is definitely excited. Thank you everyone for your Butsupport!what we do everyday is make things better and make people happy.
KATANA KITTEN 531 Hudson Street, New York City, NY 10014 T: 212-243-3007 W: katanakitten.com Instagram: @masanyc
38 FEATURE Sip & Stroll cocktail tours were held on Thursday evenings and Saturday afternoons through the month of October. Hosted by world-class cocktail expert Cam Pirret, the stroll took consumers through an immersive experience of classic and new wave cocktails including how to appreciate them and how to make them. Four iconic bars across Sydney CBD were carefully selected as destinations and included The Rook, Papa Gedes, The Duke of Clarence and the newly opened Double Deuce Lounge. Strollers enjoyed drinking delicious cocktails at each venue while learning about the brands, their heritage and the versatility of the Stayliquids.tuned for the next Sip & Stroll tour announcements. MR & MRS SMITH Venue: The Rook Glassware: Coupette Garnish: Lavender Ingredients: 15ml Sipsmith VJOP 25ml Amaro Averna 10ml Sipsmith London Cup 10ml Cherry Heering 15ml Fresh lemon juice 15ml Blueberry shrub 7.5ml Sugar syrup 1 x Dash Lavender bitters 15ml Egg white Method: Add all ingredients to a Boston (shaker) tin and dry (without ice) shake. Then add ice and wet shake. Double strain (use both a Hawthorne and fine strainer) NOW HERE IS AN IDEA WITH A GREAT NAME. BEAM SUNTORY HAVE LAUNCHED SIP & STROLL, A GUIDED COCKTAIL TOUR THROUGH SYDNEY’S HIPPEST VENUES FROM TRENDING COCKTAIL BARS TO THE MOST IMPRESSIVE NEW ESTABLISHMENTS. THE INAUGURAL SIP AND STROLL TOUR REVEALED A SUITE OF THE MOST TANTALISING COCKTAILS CRAFTED BY AUSTRALIA’S FINEST BARTENDERS. WHAT’S NOT TO LOVE?
FEATURE 39 FIG & WALNUT OLD FASHIONED Venue: Papa Gedes Glassware: Double Old Fashioned Garnish: Orange twist Ingredients: 50ml Maker’s Mark Bourbon 3 x Dash Aromatic bitters 7.5ml Local honey 1 x Walnut 1 x Dried fig Wood staves from a Bourbon cask Method: Add all ingredients to a large jar to taste and allow time for the flavours to infuse. About two-three days should be enough. Add all ingredients to a mixing glass with ice. Stir and strain
MEANWHATAUSTRALIANMAGAZINE,BARAWARDS.DOESTHISAWARDTOYOU?
The Perfect Blend, Sponsor of Rookie of the Year Award
ROOKIE OF THE YEAR:
Thank you! Honestly, it means so much. I’ve worked really hard this past year, and I’ve never felt so appreciated as I have now.
HOW LONG HAVE YOU BEEN BARTENDING FOR AND WHAT INSPIRED YOU TO FIRST STEP BEHIND THE BAR? I have been bartending since June last year. I have always wanted to work behind the bar as I could see how much fun it was, and I knew I wanted to be part of that.
Sarah Mycock
FIRSTLY, CONGRATULATIONS ON TAKING OUT ROOKIE OF THE YEAR AT THE BARTENDER
Photo Credit: Christopher Pearce, Bartender Magazine
SARAH MYCOCK WORKS AT PS40 IN SYDNEY’S CBD AND IS MAKING WAVES IN LOCAL BARTENDING CIRCLES FOR HER EXPERTISE AND ENTHUSIASM. SHE TALKS TO BARFLY ABOUT HER RECENT ACCOLADE AND WHY SHE LOVES WHAT SHE DOES.
WHO HAS BEEN YOUR BIGGEST INFLUENCE IN THE INDUSTRY?
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I’m also proud that I am so far from what I used to consider my ‘comfort zone’. It’s crazy to think of how I was when I first started in this industry - especially how much I have pushed myself in the last year. Also making a Tommy’s Margarita for Julio Bermejo was pretty cool.
If you’re looking for an open and inviting place that serves up food and drinks with an emphasis on in-house and locally sourced produce, wander down Skittle Lane to EnterPS40.via
YOU CURRENTLY WORK AT PS40, TELL US ABOUT WHAT YOU HAVE LEARNT BEING PART OF THIS TEAM. I have learnt how to work well under pressure and not sink. I’ve learnt that there is no such thing as a stupid or bad idea. I’ve also learnt that getting along with your team in and outside of work is super important if you want to run as a cohesive unit.
PS40 You’ll find Sarah behind the stick at PS40 - a forward-thinking cocktail bar tucked away down a cobblestone alleyway in the heart of Sydney’s CBD. Set in a beautiful warehouselike space that combines 5m high ceilings and huge open windows with the cosiness of a small bar. Launched in April 2016, the bar also started its bottling plant at the venue where they create their own hand-made PS Sodas. It is a collaborative creative space and a test ground for new and seasonal flavours. The sodas are also distributed to bars and restaurants around Sydney.
FEATURE 41 Definitely Michael Chiem (MC). What he does everyday inspires me; the way his mind works creatively is something that I envy and admire. I’m very lucky I get to work with him every day. Also Dre Walters, he is proof that you can own a successful bar and still be a down to earth person.
WHAT’S BEEN YOUR MOST EMBARRASSING MOMENT ON SHIFT TO DAT
WHAT HAS BEEN YOUR PROUDEST MOMENT BEHIND THE BAR? I have proud moments everyday. Whether it be making a drink for the first time or having a guest come back in just to see me. I think it’s so important to put pride in everything that you do.
WHAT’S NEXT FOR SARAH MYCOCK? Who knows! I’ve got a few exciting little things coming up in the future, but right now I’m happy just to be doing what I love doing.
Opening Hours: Monday-Thursday: 4pm-12am Friday-Saturday: 4pm-2am Sunday: 6pm-12am
Skittle Lane, Shop 2, 40 King Street, Sydney NSW W: www.ps-soda.com
I love the family element to it. I love that almost everyone, especially around Clarence Street are all so tight. There’s no competition between the bars because we are all doing different things. I love how supportive we all are of each other.
Something that every single bartender has experienced. The exploding tin.
FOR NOVICE BARTENDERS LOOKING TO TAKE THEIR TRADE TO THE NEXT LEVEL, AS YOU HAVE, WHAT TRAINING PROGRAMS OR RESOURCES WOULD YOU RECOMMEND? Go to the trainings and masterclasses that brands put on. Read books, research classics, research the big names in the industry. Take it seriously! Do everything I didn’t do, and you will get there faster than I did. Haha. WHAT DO YOU LOVE ABOUT WORKING IN THE INDUSTRY?
42 FEATURE Enjoy Responsibly. Haku® Vodka, 40% Alc./Vol. ©2018 Beam Suntory Import Co., Chicago, IL
toabouttoinfeelinamanagement,waitressing,beginnings,inauspiciouscoveringbartending,management,eventandfinallybeingbrandambassador!I’vebeenthisroleforfouryears,andIsoluckytobestillinvolvedthebartendingcommunity,shareintheirlivesandtalkissuesthatareimportantthem.
SHARE WITH US DETAILS ABOUT YOURSELF AND YOUR ROLE IN THE INDUSTRY.
POURING RIBBONS WORDS BY ERICA RICHARDS THE EXCHANGE, BRAND AMBASSADOR (SA/NT)
TELL US ABOUT THE POURING RIBBONS PROJECT.
Marcus Motterham, The Admiral of Hains & Co, and I were having a discussion one day and realised there was a huge gap in the market for this kind of group. I’ve been running consumer trainings and masterclasses in this role for four years, and Marcus has hosted numerous trainings and masterclasses at his venue. We observed that the men always far outweighed the women. And more – that the women tended not to be as vocal, while the men made most of the comments and observations. We need to remember that it wasn’t so long ago that women were forbidden from being served in the front bar of a pub – this law was only changed in the 1960s. Women have some catching up to do! And thus the idea was born – a spirits tasting club just for women, where women can come with their sisters, girlfriends, mothers, and learn about a variety of spirits in a relaxed and informal setting. So every month, on the first Wednesday, we gather and listen to women talk about their role in the alcohol industry. I’ve hosted all of the events, and I’ve also presented spirits from the Beam Suntory portfolio, and it’s always a great time!
FEATURE 43
HOW DID THIS INITIATIVE COME ABOUT?
I’ve been involved in the hospitality industry in many different ways for over two decades! I started out working on the door at The Planet (for anyone from Adelaide, that will evoke memories of 50c beers on Wednesdays, and 2000 people on the dancefloor on Saturday nights). I’ve been involved in many aspects of hospitality since those
44 FEATURE ATTENDING A SESSION FOR THE FIRST TIME, WHAT WILL ONE TAKE AWAY FROM IT?
It’s a group that’s specific to women, so definitely any female bartenders, but also women in the general public. Sorry guys, this one’s girls only!
HOW DO YOU BECOME A PART OF THE PROGRAM?
WHO HAVE YOU PARTNERED WITH THIS YEAR? AND SHARE WITH US THEIR TEACHINGS. This year we’ve partnered with Harriet Messenger from Husk Distilleries; Nicole Durdin from Seppeltsfield Road Distillers; Sara Underdown – founder of Vine and Bubble Magazine, Julka Moroz from Bolushe Cigars together with Angela Andrews from Fleurieu Distillery pairing whisky and cigars. I personally paired with Aree Mitchell from Say Cheese to talk about Beam Suntory’s peated whiskies and presented Japanese whiskies and American whiskies from the Beam Suntory portfolio. So we’ve had a pretty busy year so far! Coming up in November is Kayla Grigoriou, The Perfect Blend Regional Finalist for the last two years, discussing her new ventures of aperitifs and vermouths. Never a dull moment!
All women are welcome, be they bartenders or members of the general public! There’s a minimal cost to cover some of the stock and some cheese and yummy bits at the end, but it’s always very reasonable.
CAN ANYONE IN THE HOSPITALITY JOIN, OR IS IT SPECIFIC TO FEMALE BARTENDERS? IS IT OPEN TO FEMALE CONSUMERS?
Erica Richards, The Exchange, Brand Ambassador (SA/NT)
The information that you take away really varies every time. Still, the key concept is that we all appreciate different things about different spirits, and part of the fun is learning what others have to say and teach us. I think the group has developed into a lovely community, and it’s a fun and different way to spend a Wednesday night!
The Exchange Brand Ambassador, Tom Scott hosted an in-depth masterclass on the history of House of Suntory including a tasting on Haku® vodka. House of Suntory has always played tribute to traditional Japanese customs and practices. To highlight the background and importance of rice in Japan, Saké’s sushi chefs, Shimpei and Yosuke demonstrated the craftsmanship of sushi making, allowing guests to follow and practice. Sushi, meaning “sour rice” in Japanese, was the perfect food match with the rice-based artisan Haku® vodka. Guests also had the privilege of experiencing a Japanese degustation prepared by the chefs of Saké, paired with Haku® cocktails, including the Haku-zu with edamame and Hiramasa kingfish, Haku® & Tea with popcorn shrimp and gyoza and finally, the Hakutini, matched with Karaage and short-rib nigiri.
SUNTORY’S JAPANESE CRAFT VODKA BRAND, HAKU® WAS OFFICIALLY LAUNCHED TO THE TRADE AT SAKÉ IN MELBOURNE’S FLINDERS LANE. GUESTS WERE TREATED TO AN EVENT THAT INCLUDED A FULL BRIEF ON HAKU®, MEANING “WHITE” IN JAPANESE AND DISTILLED FROM 100% JAPANESE WHITE RICE. THE SESSIONS SHOWCASED PERFECT FOOD PAIRINGS AND HOW TO CREATE DELICIOUS COCKTAILS DESIGNED TO HIGHLIGHT THE UNIQUE QUALITIES OF THIS JAPANESE RICE VODKA. HAKU® VODKA House of Suntory introduces to Australia
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46 FEATURE HAKU® VODKA The House of Suntory’s founder, Shinjiro Torii’s vision was to develop spirits that were quintessentially Japanese. His first success was with Japanese whisky but now we can experience the spirit and essence of Japan in a vodka with Haku®. This new artisan vodka made from 100% pure Japanese rice, joins the House of Suntory spirit trilogy of ROKU Gin and Suntory Whisky Toki ™. The name itself tells the story of the product. “Haku” means white but the subtlety of the Japanese language allows for more interpretation of the kanjiread as “shiro” literally translates as “white” however read as “haku” it is intentionally rooted and Interpretedelevated.as ‘Hakumai’ refers to the white rice of which the Haku® vodka spirit is made, while the elevated evokes ‘Junpaku’ meaning ‘untainted and brilliant’, referring to the craft of mastering this clean, clear and luminous spirit. Haku® is filtered through bamboo charcoal that like a sponge, absorbs all impurities, eliminating anything that could distract from the taste. In addition, the minerals from the bamboo charcoal add a smooth and mellow character to the vodka. Traditionally bamboo charcoal was used to filter water for tea to soften the water and give it a sweeter taste. The result for Haku® is a pure, soft, round and sweet vodka that can be enjoyed classically with soda or in delicious cocktails such such as the Haku® Umami Mary.
FEATURE 47 HAKU® & SODA GLASSWARE: Highball GARNISH: Lime Twist INGREDIENTS: 30ml 120mlHaku®Soda water METHOD: Add cubed ice to a highball glass and stir to chill. Add Haku® and stir to chill vodka. Top with soda HAKU® SOUR GLASSWARE: Tall GARNISH: Lemon twist INGREDIENTS: 30ml Haku® 10ml Yuzu 10ml Fresh lemon juice 90ml Soda water METHOD: Shake all ingredients apart from the soda. Serve over ice and top with soda DIRTY HAKUTINI GLASSWARE: Martini GARNISH: Three edamame beans on a cocktail stick INGREDIENTS: 60ml Haku® 20ml Saké Crushed pickles METHOD: Add all ingredients into a metal shaker with ice and stir. Strain into a chilled martini glass and garnish with edamame beans on a cocktail stick HAKU® UMAMI MARY GLASSWARE: Highball glass GARNISH: Shiso leaf, black pepper, salt rim and a lemon wedge INGREDIENTS: 30ml 120mlHaku®Tomato juice 3ml Fresh lemon juice TabascoChilliWasabi METHOD: Stir all ingredients and serve over ice
Photo Credit: Christopher Pearce/Bartender Magazine Australian Bar Awards
THE 18TH AMENDMENT
BESTAUSTRALIA’SREGIONALBARGEELONG
INSPIRED BY THE SPEAKEASY BARS IN PROHIBITION-ERA CHICAGO, INDUSTRY VETERAN GORGE CAMORRA CREATED THE 18TH AMENDMENT BAR, NAMED AFTER THE LAW THAT BANNED ALCOHOL AND GAVE BIRTH TO SECRET UNDERGROUND ESTABLISHMENTS. THIS SOPHISTICATED BAR IN GEELONG IS A TESTAMENT TO ALL THAT IS GOOD ABOUT THE 21ST AMENDMENT. HALLELUYAH. WORDS BY GORGE CAMORRA YOU RECENTLY WON REGIONAL BAR OF THE YEAR, AT THE BARTENDER MAGAZINE AUSTRALIAN BAR AWARDS, WHAT DOES THIS RECOGNITION MEAN TO YOU AND YOUR TEAM? This recognition means everything to us, being away from a capital city makes it hard to get our peers from the cities to visit us, so we feel we have to work extremely hard to be recognised. However, this has been standard for many years for regional venues, and we truly enjoy the challenge.
AS A VENUE MANAGER / OWNER – HOW DO YOU STAY CURRENT IN THE GROWING F&B SCENE?
HOW DO YOU SEE THE F&B MARKET DEVELOP IN THE COMING YEARS? WHAT TRENDS CAN WE EXPECT TO SEE IN THE FUTURE? The growing trend continues to be ‘quality over quantity’ so I believe our industry continues to have a really bright future.
A massive part of staying current in our industry involves doing lots of research to see what’s on-trend. Also, being a part of The Perfect Blend Cocktail Competition has kept us growing and raised awareness of who we Whenare.we compete against Australia’s best bartenders, it inspires us to be better, and it is a fantastic source of knowledge we get from our competitors.
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We are constantly training our staff and myself because it’s fantastic having the knowledge and passing it on to others. We have weekly spirit sessions at The 18th Amendment and host at least a couple of training sessions for bartenders in our city as we continue to raise the level of our industry in Geelong, it’s something I have been passionate about for many years.
SELECTING AND TRAINING STAFF IS SO CRUCIAL TO THE SUCCESS OF ANY BUSINESS. HOW OFTEN ARE YOUR RETRAINING YOUR STAFF ON PROCESSES, PRESENTATION AND NEW PROCEDURES?
YOU RUN A SUCCESSFULVERYVENUE, SHARE WITH US YOUR TIPS ON HOW TO RUN A THRIVING BAR?
WITH US YOUR CAREER PROGRESSION AND HOW YOU GOT TO THIS POINT?
THE 18TH AMENDMENT BAR 82A Little Malop St, Geelong VIC 3220 W: the18thamendmentbar.com.au The 18th Amendment Bar Geelong The 18th Amendment Bar Geelong The 18th Amendment Bar Geelong Gorge Camorra - 2018 TPB Regional Finals
FEATURE 49 Sustainability will continue to grow strongly as well as low ABV cocktails. Our future will continue to be hosting guests in our venues who have more knowledge than ever before; therefore the days of using sub-standard products and having poor product knowledge are over if you want to be successful. Honestly, get to as many masterclasses as you can and learn, learn, learn, because we are in an exciting period.
My story is a little different to others as I had absolutely no experience, completed a fourhour basic course on bartending and opened a nightclub with two friends that we’re also clueless. It was very hard but a ‘sink or swim’ moment. There have been a lot of ups and downs. As I prepare renovations for what will be my 5th venue, I am still nervous, and I have a little anxiety. However, I know that hard work, being humble, employing incredible staff and learning from my mistakes will all pay off in the end.
Surround yourself with passionate and hard-working people. Accept negative feedback and admit any faults you have, work your ass off, keep learning always, and most importantly have fun, don’t take yourself too seriously and don’t be a dick.
FROM BARTENDER TO BAR MANAGER AND NOW VENUE OWNER, SHARE
50 FEATURE 2020 THE PERFECT BLEND REGIONAL FINALISTS REVEALED With close to 400 entries submitted, deciding upon The Perfect Blend Finalists for 2020 is no easy task. Ten judges on the panel, completely blind judged each individual entry – it’s time we reveal to you those who were fortunate enough to progress to the next round: The Regional Finals.
FEATURE 51 Thank you to all those who entered and dedicated time to creating and submitting an entry. In no particular order here are the 2020 Regional Finalists of The Perfect Blend: NZ APPRENTICE Jess MackenzieKatiePowleslandJenkinsEdwards PROFESSIONAL Federico Casadei Mikenzi Kemp Corbin Parker Max Roberts-Bristow Alex AkiraAndreaDanielOliverJamesVowlesCampbellHarcusSullivanMarsegliaOhki QLD APPRENTICE Joshua AlexandraAidanJoeAndieBladeCharlieDaniellaWuDarakisHunterHauserBulleySteadmanPerkinsHooker PROFESSIONAL Joshua Pretorius Joseph Chisholm Matt SamuelLeroyJennyAdamTristanNicholasSavannahZoltanBakerOgnyenovitsPiperHarrisRobinsMeredithWongMartin-McewenRuss VIC / TAS APPRENTICE Hieu IsabellaAlastairMadeleineConnorJordanFrancescaSurekhaThaiKrishnanCamillITaskovskiRollasonSmithIrwinBroadhurstByrne PROFESSIONAL Luke Kelly Tony TahliaAshleyCampbellDylanAlexanderMarkAlexTylerShenaiHuangJonesDentBrownCampbell-GrahamChaplinSpowartNicolTurnerCantwell SA / NT APPRENTICE Hamish Trenowden Hollee Mckinnon Alayna Caruso Jed MoniqueCherryWatersCloseNelson PROFESSIONAL Kayla Grigoriou Adam Hingston Mike NickJoeyAlLauraAlexJinMichaelHanKeoghMaekawaJohnstonAikinSimmonsFolkersmaFavaro NSW / ACT APPRENTICE Georgia Collins Ashley Miller Orion Leppan Taylor Ngametua Fatongiatau Calleum Pecqueux David Bloom Jai StormLyonsEvans PROFESSIONAL Jared HollyCameronKelhamBrittanyConorConorLiamJacobClaudiaHukMorganWicksGavinObrienTeevanRoweWaterfieldAbercrombieIngram WA APPRENTICE Charlotte Macmaster Olga NathanDanielSavannaPaulaNicholasFischerFrancisGalvezMcDonaldMcIntoshArias PROFESSIONAL Tom Kearney Tim AaronShirleyJoniMarkMurrayPippaMaxJoshuaColstonWeddGiudiceCanavan-DowdenWalshWhiteBakerYeungFoo
52 FEATURE KADEN POOL SHOOTING THE BREEZE WITH HOSPO CONVERT AND A BARTENDING TALENT TO WATCH, KADEN POOL TALKS ALL THINGS LONG CHIM, DRINK CONCEPTUALISATION AND ENTERING COCKTAIL COMPETITIONS.
you want the menu to do. Do you want it to tell a story? Show case-specific styles or spirits? Transport the drinker to a time or place? Or just be a fast-casual drinking menu that shows off the venue? Keeping in mind at all times the menu still has to reflect the capabilities of the staff and the venue, and that the whole idea of the ‘concept menu’ is still a relatively new phenomenon and is very much a child of the competitive nature of today’s bar Inspirationscene. is easy in terms of drink creation for most people, with execution being the real challenge. How you create a drink that tastes like a story comes differently to the creator and gets received differently by the Thistaster.isn’tjust an exercise about who can get the most press attention, or who can have one up on your competitor. It’s a way of challenging traditional drink making. Concept menus aren’t for every venue we were just lucky enough in Long Chim to have the freedom to put our deranged thoughts into a book and sell to the people who are brave enough to try it.
There’s a lot of stubbornness on menus that is a total circle-jerk. Menus should be a guide for a ‘This was a combination of 10am martini sessions, months-long fermentation trial and errors, and an unparalleled amount of strange esoteric sentences, not to be repeated outside the four walls of The Chim’
NEWFOLLOWWHATLONGCREATINGTOGETHER,THECURRENTCHIMMENU.PROCESSDIDYOUTOCREATETHEMENU?
This was a combination of 10am martini sessions, months-long fermentation trial and errors, and an unparalleled amount of strange esoteric sentences, not to be repeated outside the four walls of The Chim. Saying that anybody who has read the menu knows there is a pretty heavy format that directs the drinks. When trying to push the envelope, you don’t really have a standard format you can follow.
DEAN AND YOURSELF WORKED
Jeez, where do I begin? Imagine an upper-middle-class kid raised in the northern suburbs, a straight-A student who was loved by all, who then became super successful in their vocation of choice after high school. Yeah, that’s my amazing little sister, not me. I wasn’t exactly the model student. My past is a-wash with burning bridges, making mistakes and just generally not knowing what I wanted to do in life, until very, very recently. My mother says I have terrible tunnel vision, and I was lucky enough to be born with a stupid amount of competitiveness which funnelled into the hospitality sector, doesn’t make a half-bad Afterworker.getting shot out of high school and applying to the police force, then the army, then trying out university, then Tafe and pretty much anything else I could give a half-arsed attempt at. I finally fell into a hospitality job at 21. Fast forward five years of bartending around the globe and coming out the other end slightly scarred with some bloody amazing stories (sorry mum), but more importantly, a pure love for hospitality. I have had the absolute pleasure to work at and be a part of some truly amazing venues around the globe. These experiences have solidified my love for hospitality, but also drive me to want to continue on this path until I become the ultimate supreme being of pure hospitality energy. Does that answer the question? I guess that sets the precedence of this interview now, hey?
The first menu at Long Chim is The Lone Traveler Vol 1:Bangkok, a Thailand journey through the eyes of a bartender. It is a sensory cocktail expedition, associating flavours through memories, exploring and creating flavours that are associated with the sights, sounds and smells of four iconic districts in Bangkok. Given each drink is led by an emotion/story or experience, the strength of that story tends to dictate which way the drink will go. The story almost always comes first, and once that is nailed, we can move onto the drink. I’ll be confident and say making the drink comes pretty easily. (Side note: More importantly, the team is the real MVP’s. Putting up with us on a daily basis and still pumping out an everincreasingly awarded service. You guys rock!) The real success of this menu is the very subconscious nature of how the structures of the drinks came about. Without meaning to create each drink differently, the menu has an amazing amount of variety and approachability for all Butdrinkers.ifI’mgoing to give any advice to the future menu makers of the bar world, it’s about the world of concept Conceptualizemenus.what
FEATURE 53 TELL US A LITTLE ABOUT YOURSELF AND HOW YOU STARTED IN THE INDUSTRY.
Most importantly, I think you need to be prepared for failure and know when to say no. Sometimes you make a great drink, but it’s just not right for your current menu. You need to learn to hold and say no. Seasonality comes into play with this. The major saving grace of concept menus is that you can literally do whatever the hell you want, and not everything needs to be dialled up to 11. Some bars try to avoid words like ‘theme’ or ‘concept’ for fear of being kitschy. Every menu forges its own path, just make damn sure it supports the narrative. “Innovation doesn’t mean gimmick, but it also doesn’t mean jettisoning tradition.
YOU ENTERED THE PERFECT BLEND IN 2019. HOW WAS YOUR EXPERIENCE? The Perfect Blend last year was the first major cocktail competition I had ever entered,
bartending, but you get where I’m going with this. A bartender needs to focus their direction, find out where their passion is and focus on that.
HOW LONG DOES IT TAKE TO CREATE A NEW MENU, AND HOW OFTEN DO YOU THECHANGELIST?
Questioning the process of everything, and questioning what flavours should taste like. How can we make something taste That’sbetter?whyI like science, also known as knowledge. It helps us understand the industry around us. Sure, alcohol can come into that. It’s an amazing solvent and vessel for flavour, and obviously I recommend if you want to use alcohol make sure it’s the Beam Suntory portfolio (wink). But knowledge doesn’t mean innovation or trying to be one step ahead. It can give you confidence in yourself for the everyday minutia of work, and can make you a better giver of service and hospitality in general. So don’t just apply science to new cocktails, apply science and knowledge to everything you do. I didn’t really answer the question again did I? (laughs)
I recently found that one of my biggest passions in hospitality lies in the question, Why?
I’m not really into science; I’m really into Will and Grace reruns. I have an absolute passion and thirst for the knowledge about everything in my industry. When you want a career in the cocktail industry, what can you do? Yes, there are a few places around the globe you can study
WHAT DRIVES AND MOTIVATES YOU IN THE INDUSTRY?
I’ll keep this one simple. In reference to the Long Chim menu, the first volume took nearly a year to get the framework down. But now the current format is one every six months, exploring a new region each time.
I’ve never painted a bridge before, but I just assume that’s how it works. WE’RE TOLD YOU’RE REALLY INTO SCIENCE. HOW DO YOU APPLY THIS WHEN CREATING A NEW COCKTAIL?
54 FEATURE guest, not a pat on the back for ourselves.” Well said by Mr Lyan. Ah bugger, I did it again, does that answer the question?
Much like painting a bridge, once you finish, you just start again straight away.
Passion, creativity and selfIimprovement.wouldlisten to anybody talk about anything they are passionate about, and that shouldn’t just be a hospitalityindustry specific thing. The process of creation is another incredible part of this industry. Starting from nothing and creating it into something tangible to share with the world is something amazing. While some people in hospitality might be fine with the status quo, those with passion and a drive for self-improvement are constantly challenging themselves to create not only a great product but a great experience.
The new project I’m working on is opening up an amazing little venue in Perth CBD, hopefully, open by the time this magazine comes out. So this question isn’t really hypothetical, because I will just get the people who I enjoy and respect to come in and have some fun with me in my venue, and that’s what it’s really all Sayingabout.that, if Ryan or Matt want a cameo shift, hit me up. Long Chim Perth
FEATURE 55 and I’ll be the first person to admit I went into it with an unorthodox method. I came out the other end with a completely new appreciation for the cocktail scene and in turn, my local hospitality scene. Being up on stage with a collection of some of your local hospitality family doing something you are all passionate about is something pretty special.
Competitions have come such a long way from what they used to be, from the scope, style to just the sheer number of competitors. The interest people have in these competitions is obvious. A win can mean prize money, publicity for themselves and their bar, and travel opportunities. Most importantly, competitions can further a career, either from igniting hidden passion or just purely from the knowledge gained from the experience. As long as you don’t take it to seriously and enjoy yourself, you will have a fantastic time.
AND WHY WOULD YOU RECOMMEND OTHER BARTENDERS TO ENTER?
From my experience last year, The Perfect Blend competition is all that. It’s just some good ol’ fashion fun. WILL WE SEE AN ENTRY IN THE 2020 COMPETITION? Yeah buddy, let’s have some fun.
IF YOU COULD DO ONE GUEST SHIFT WITH ANYONE IN THE WORLD, WHERE WOULD IT BE AND WHO WOULD IT BE?
DO YOU HAVE AN INDUSTRY MENTOR, OR IS THERE SOMEONE WHO YOU LOOK UP TO IN THE INDUSTRY? Anybody who is doing anything with passion should be looked up to. I could write a list of about 50 people who I’m currently following with a close eye. The obvious industry leaders come to mind, like Ryan Chetiyawardana, who I very bashfully went up to after The Perfect Blend Alumni Dinner at Sydney Bar Week and absolutely fangirled him. It was not my finest moment. Matt Whiley is another embarrassing hospo crush. He was one of my judges at a cocktail competition recently. Not to knock any single person off their pedestal though, but everybody should have a multitude of people they are learning from. Every person is just another book you can soak up information from, and Findvice-versa.outwhat you are passionate about, seek out the industry leaders in that field, and learn everything you can from them. There are some truly amazing people doing some truly amazing things.
I wouldn’t say we have a signature cocktail. I like to think that all of our cocktails are signatures in their own right. The most popular drink on the menu at the moment would be the Kyoto Reviver, a Japanese twist on the traditional Corpse Reviver #2, created by Harry Craddock. It’s made with ROKU Gin, sake, peach liqueur, mirin, yuzu and homemade syrup utilising pickled cherry blossoms direct from Japan. HOW OFTEN DO YOU CHANGE YOUR COCKTAIL LIST, AND WHAT’S THE PROCESS YOU FOLLOW?
Busy! Being so close to Crown Ballroom and Theatre has a real impact on us. We have a great team though, so whether we are mixing drinks for industry folk, or for guests of a corporate event, we have a good time.
We aim to refresh the core cocktail list every 12-18 months. On top of that we will run a winter and spring menu of three to four cocktails, which change with the seasons. The process of refreshing the core LATEST ADDITION TO PERTH’S COCKTAIL SCENE IS IN THE CROWN TOWERS, BURSWOOD...AND IT’S A MUST SEE, PARTICULARLY WITH A KYOTO REVIVER IN HAND. WORDS BY SHARIF MILLER
DO YOU HAVE A SIGNATURE COCKTAIL AND / OR WHAT’S THE MOST POPULAR COCKTAIL ON YOUR LIST?
WHAT’S IT LIKE WORKING AT ONE OF PERTH’S BEST-KEPT SECRET BARS?
THE
We try to have a range of flavour profiles available so that there is a drink on our list for everyone. Our mission is to create an exceptional bar concept, and exceptional drinks that tie into that concept. Our drinks menu is first about the story and journey, then about the flavour profiles to complement.
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WE’D IMAGINE YOUR CLIENTELE WOULD BE A MIX OF LOCALS AND TOURISTS (DOMESTIC AND INTERNATIONAL), HOW DO YOU CONSTRUCT YOUR COCKTAIL LIST BASED ON THE VARIOUS PALATES AND FLAVOUR PROFILES?
Perth’s The Waiting Room
After opening, I remember sitting around a table with my management team talking about being the best bar in Australia, then making it on to the World’s Top 50. There is also Asia’s Top 50 list, but for some reason Australia is not one of the regions that is included. Although, I hear that may be changing soon – so fingers Tocrossed.make it onto the World’s Best Bar list we just have to keep doing what we do, and gradually upping the ante each time we refresh a menu. I’m very lucky to work with such amazing, passionate people and if we invest the same amount of time and love that is clearly displayed at other top bars, it becomes just a matter of time!
SOME OF THE BEST BARS IN THE WORLD ARE LOBBY BARS. IS THIS THE RECOGNITION YOU AND YOUR TEAM ARE WORKING TOWARDS? IF SO, WHAT STEPS ARE YOU TAKING TO MAKE IT ON THE WORLD’S BEST BAR LIST? we really encourage people to learn about our menu, our service standards and our values. My team must always remain conscious of these three things. The staff that genuinely want to learn about ‘mixology’ and help with creating drinks are encouraged to do so with the support of management. They are sent off with books to read or YouTube videos to watch, which helps with their own personal growth.
THE WAITING ROOM Crown Towers, Great Eastern Hwy, Burswood WA Opening Hours: Sunday-Wednesday: 8am–10pm Thursday: 8am–11pm Friday & Saturday: 8am - 12am
ARE YOU PRACTISING ANY MINIMAL WASTE METHODS WITHIN YOUR VENUE?
We were one of the first venues at Crown Perth to move away from the use of plastic straws, and are always looking for ways to minimise our waste to landfill. Regarding our cocktails, we try and utilise all of the fresh produce that goes into each drink with varying methods to ensure success. Our Aviary cocktail for example uses a strawberry and Italian bitter infusion, as well as dragon fruit syrup. After making these syrups we are left with Italian bitter soaked strawberries and the dragon fruit skin. Rather than throwing these away, they are dehydrated then ground down to a fine powder “Pixie Dust” which is used as a garnish for the same drink. Within the same beverage, Ceylon Arrack is the main spirit component and a portion of every bottle sold goes towards maintaining an elephant orphanage in Sri Lanka.
HOW IMPORTANT IS STAFF TRAINING AND DEVELOPMENT WITHIN YOUR VENUE?
FEATURE 57 menu revolves around finding a concept or story that we love. We decide how we tell the story with beverages and the number of drinks to be created - doing any research around the topic that may be required to make the experience truly special. From here it’s about creating the drink on paper, then sourcing the ingredients to make it a reality. Quality produce and ingredients is something that we have pushed from the very beginning and will always continue to focus on. It’s incredibly important that we give ourselves the best chance to meet the expectations of everyone who walks into TWR and quality ingredients is where it starts.
It’s everything. I genuinely believe that people are your greatest assets. So like everyone else, you invest in those assets to help generate more value. The same concept applies at TWR,
58 FEATURE TURNSPADDINGTONJAPANESE WITH KOYOMI WILLIAM STREET WAS TRANSFORMED INTO JAPAN’S FAMOUS GOLDERN GAI BAR DISTRICT TO CELEBRATE THE LAUNCH OF KOYOMI HIGHBALL. THE THREE-DAY POP UP EVENT BROUGHT A SLICE OF JAPANESE-STYLE NIGHTLIFE TO THE HEART OF SYDNEY’S PADDINGTON.
The final pop-up of the bar tour was your fast train ticket to the Golden Gai Bar District. Upon entering you were greeted by a fully stocked bar of Koyomi Blood Orange and Bitters. The walls featured Japanese art, a DJ pumping out the tunes and a retro photo booth to capture the Theexperience.sell-outevent truly captured the intimate bar scene in Japan and was a great representation of each of the flavours in the range.
A maximum of ten guests at a time were taken on a guided tasting tour truly capturing the small intimate bar experience you would find in Japan. Upon entering the first terrace, the smoke-filled room, featuring white hanging lanterns, white walls and a lady playing the Taiko drums.
FEATURE 59
Paddington’s William Street hosted three unique Koyomi pop-up bars. Three terraces were transformed into a mini bar, something you would find in the Golden Gai Bar district in Japan. The pop-ups were to celebrate the Australian launch of Koyomi Highball, a refreshing blended drink featuring the Japanese spirit Shochu. At each of the three pops-up, a different Koyomi Highball flavour was on offer, accompanied by a tasting plate to match.
The crisp interior captured the essence of the first Koyomi flavour on offer, Mandarin and Grapefruit.
A refreshing and perfectly balanced highball, with bursts of citrus flavours and dry, crisp finish.
A short stroll down the road, the next bar was a florist filled with blooms, palms and bowls full of citrus to represent the second flavour of the range Yuzu and Lime. On the ceiling hung origami to capture the art and culture of Japan truly.
NATIVE INGREDIENTS HAVE BEEN A GROWING TREND IN BAR SCENES AROUND THE WORLD FOR SEVERAL YEARS AS WE BEGAN SEARCHING IN OUR BACKYARDS FOR NEW FLAVOURS AND INSPIRATION. SPIRITS, SOFT DRINKS AND SYRUPS HAVE ALL BEEN HEAVILY INFLUENCED, AND PREVIOUSLY WHAT WERE EXOTIC INGREDIENTS LIKE LEMON MYRTLE AND BUSH TOMATOES HAVE NOW BECOME HOUSEHOLD NAMES. MOST BARTENDERS ARE NOW AWARE OF THEIR FLAVOUR PROFILES AND HOW TO UTILISE THEM IN A COCKTAIL LIST. THE EXCHANGE BRAND AMBASSADOR BRENDAN GREY CURATED A DAY FOR PERTH BARTENDERS AND TRAVELED TO THE MAALINUP GALLERY IN THE SWAN VALLEY. THEY SPENT THE DAY LEARNING ABOUT THE NGOONGAR CULTURE, BUSH FOODS AND THE HERITAGE.
- Dale Tilbrook
Dale Tilbrook
60 FEATURE
The Maalinup Bush Foods Experience
Our medicine is our food
FEATURE 61
However, this is only half the story. Behind the fun facts about antioxidants and vitamin levels, is culture and story going back thousands of years, lovingly passed down generation after generation. Finding someone to teach this side of the story can sometimes be a challenge, but luckily for the Perth scene they have Dale Tilbrook.
Education is an important part of Dale’s cultural journey. She has worked extensively with students of all ages through school excursions and incursions, Kings Park education programmes and corporate groups. Dale is passionate about bush food. She has established a bush tucker garden; gives talks on bush food; stocks a huge range of bush food products; and creates fusion recipes using ingredients from the bush.
Dale is a descendant of the Wardandi Bibbulmun people from the south-west of Western Australia. Her journey started in 1996 with a small company making returning boomerangs. In 1998 she opened her first Aboriginal gallery and gift shop in the Swan Valley, moving to larger premises in 2004.
62 FEATURE
Earlier this year bartenders from several venues across Perth travelled with The Exchange Brand Ambassador Brendan Scott Grey up into the Swan Valley to the Maalinup Gallery. They went to learn from Dale and her brother, Lyall about Nyoongar culture and the incredible bush foods their families have cultivated for generations. The groups were treated to a smorgasbord of local produce whilst Dale regaled them with stories of her childhood and Nyoongar history. The sessions concluded with a meal of Kangaroo sausage rolls with bush tomato chutney and Wilarak - sandalwood chocolate spread for dessert. Dale and Lyall stretched preconceptions and palates through tales of tuber plantations that once grew along the Swan River and of the six seasons in Nyoongar culture that dictated traditional diets.
Maalingup Gallery is located 35 minutes out of Perth and is a ‘must-do’ trip for those looking for native produce with chat equal to the most charismatic of our bartending brethren. Contact The Ambassador,ExchangeBrendanGrey for more information and www.maalinup.com.audetails.
Heads to Australia in February 2020
The World’s 50 Best Bars are nominated by a panel of over 500 international industry experts and represents the immense talent and continued evolution of this industry. For me, it is an overwhelming pride and emotion to see The Connaught Bar being constantly on the rise for 11 years. Our team is the key driver of such success, proving that the personalised approach of The Connaught drinking experience and the guest journey are still genuine and invaluable elements in hospitality.
The world’s 50 Best Bars ceremony is always an incredible moment for the industry. Having all of the world’s top talents coming together to celebrate achievements, innovation and newcomers is a true showcase of how far we’ve come as both bartenders and hosts. This year has been even more special for The Connaught Bar. Not only because of the results of the list but also because these arrived after an outstanding period of work for the team. Throughout 2018 and 2019, we have worked hard to push the boundaries of The Connaught even further whilst staying true to our identity and our dedication to guests. Last year we celebrated our 10th anniversary marking it with a special menu that would wrap up the essence of the venue. In 2019 we continued to experiment with surprising our guests with the menu Vanguard whose name is a testament to our signature blend of classicism and futuristic innovation. Being nominated #1 bar in Europe and #2 in the world after this intense couple of years was a reward which is hard to describe. We were all touched by these results, especially as we saw so many great bars from all over the world featured across the lists.
THE CONNAUGHT BAR JUST WON WORLD’S BEST EUROPEAN BAR, AND #2 AT WB50, WHAT DID THAT EXACT MOMENT FEEL LIKE?
AGO SHARES HOW HE DEVELOPED THE CONNAUGHT BAR INTO ONE OF THE BEST BARS IN THE WORLD AND CREATED ONE OF THE MOST UNFORGETTABLE MARTINI EXPERIENCES OF THE MODERN-DAY. Ago Perrone
FEATURE 63
The Best Bar in Europe
THE CONNAUGHT
WHAT WAS THE TEAMS REACTION?
They were and still are over the moon. Recognitions like these are true rewards for the entire team and for their ability to work in alignment and harmony towards the same objectives. At The Connaught Bar, the team is almost like a family. We work together in a supportive and coherent way and still allow everyone to contribute to the service and cocktail style with their personal touch and ideas. I am very proud of what we have achieved over the past year and delighted by the work of the team. The world’s 50 Best Bars 2019 have been an award for each and every single professional of The Connaught Bar team.
YOU’RE FAMOUS FOR THE CONNAUGHT MARTINI –DESCRIBE TO THOSE WHO HAVE NO EXPERIENCE OF THIS MASTERPIECEPHENOMENALWHATIT IS AND HOW THE CONCEPT CAME ABOUT?
64 FEATURE AFTER THE ANNOUNCEMENT
THE NUMBER 11 MARTINI, TELL US ABOUT THIS NEW CONCEPT, THE PROCESS, AND STORY BEHIND THE DRINK. Number 11 is the most conceptual cocktail of our latest menu, Vanguard. Whilst The Connaught Martini is an icon for us and never changes, it is so versatile that it offers plenty of inspiration. We seized this as an opportunity to create a futuristic version of it and celebrate its status and 11 years of The Connaught. Number 11 sees all of the elements and ingredients available to make a Connaught Martini. It combines them all in a one show-stopping cocktail – gin, vodka, vermouth, wine (to nod to the wine used in the Connaught Bar Gin), Amalfi lemon and all of the five Ago Perrone and Giorgio Bargiani
The Connaught Martini is a reflection of our distinctive hospitality approach. When we opened the bar in 2008, we focused on reworking classic and best-selling serves such as Bloody Mary and Martini. For the latter, we drew from the essence of the cocktail, which is to be varied and customisable to people’s taste. We elevated this element by bringing the making of the drink to the table with the Martini trolley to engage guests and let them play an active role in the building the drink. From the choice of the base spirit, gin or vodka, to the explanation of the blend of vermouths that we use for the drink, to the selection among five aromatic bitters to personalise the cocktail and finally the selection of the garnish; guests really have a chance to create a bespoke drink that adapts to their taste or mood. This active participation also allows us to establish a deeper connection with customers and to take them through the narrative of the drink, the story behind the ingredients and, above all, the concept of The Connaught Bar. The theatrical pour that closes the ceremony adds a touch of excitement before guests can savour the Martini as an experience and not just as a cocktail.
NUMBER 11 An archetype evolved. A new standard set. We nod to the past while looking to the future with The Connaught Martini refined. 11 years in the mix. Vodka, Connaught Bar Gin, Martini Ambrato, Amalfi lemon oil, Chateau La Coste wine, distillation of five bitters (cardamom, tonka bean, ginseng and bergamot, lavender, coriander seeds). Number 11 Cocktail looking forward to revisiting Australia with my right arm and Head Mixologist, Giorgio Bargiani. We will be on a very exciting trip including Brisbane, Melbourne and Sydney. We will be hosting events for bartenders with Galliano to engage and interact with the local trade community and workshops and also Connaught Martini experiences with Sipsmith Gin in Sydney and at Melbourne Cocktail Festival. This Australian journey will be a true chance to share our experience and get to know local bartending talents and the latest trends of the local cocktail scene, local ingredients and culture. It will also be a brilliant opportunity to amplify our dedication to this industry, get inspired and inspire bartenders and drinkers with lots of events involving trade, consumer and media.
The classic aperitif, served with a unique twist from our famous trolley, tailored to your taste with handmade bitters. Gin, blend of dry vermouths, selection of bitters.
COCKTAILS
YOU’RE COMING TO AUSTRALIA NEXT YEAR, CAN YOU EXPLAIN WHAT YOU ARE EXECUTING HERE WITH THE CONNAUGHT?
FEATURE 65 aromatic bitters (cardamom, tonka, ginseng and bergamot, lavender and coriander seeds) which are individually distilled and blended. When experimenting with creating this serve and finding the perfect flavour balance, we mixed using proportions that replicate the popularity of each ingredient. For example, the gin is more expressed than vodka, and each bitter is not equally present, but the five of them are distilled using different proportions with a rotavapor. As a nod to the bar’s legendary Martini pour, this cocktail is dispensed, in front of guests, from a machine that replicates the same job with more intense power. This forceful aeration given by the machine allows the flavour of the drink to open up and provide different experiences on the palate. We serve the cocktail with a handcut half diamond rock of ice in a coupette glass. Each coupette glass is hand-painted by the bar team with five colours that represent the five bitters and is inspired by Jackson Pollock’s action painting as well as by his custom to name artworks by numbers. Every team member has the chance to paint the Number 11 glasses, and although everyone uses the same brush and colours, every hand is different. This means that every team member can really express their inner creativity and add their signature to the cocktail, which remains consistent, although diverse.
The tour in Australia is undoubtedly a highlight of next year’s plans. Spreading The Connaught Bar culture around the world is always a primary focus for us. I am very
CONNAUGHT MARTINI
66 FEATURE THE INFLUENCE OF WOMEN IN THE INDUSTRY FROM PAST TO PRESENT WHY DO MEN STILL INSIST ONLY A MALE BARTENDER CAN ADVISE THEM ON WHAT TO DRINK WHEN WOMEN NOT ONLY HAVE PROVEN THEIR PERFORMANCE BEHIND THE BAR; THEY WIN AWARDS, CREATE COCKTAILS, DISTIL SPIRITS, LAUNCH BRANDS AND ARE SUCCESSFUL INNOVATORS? WORDS BY SHIRLEY LEUNG
Samuels is the heroine behind the branding of the iconic bourbon, Maker’s Mark. While raising a family and running the farm, she thrusted herself into the brand’s iconic bourbon history that we recognise today.
Because of Coleman’s passion to create, she has allowed a new generation of female bartenders to take the reins of many iconic bars across the world, from New York to London to Sydney and far beyond. Women in the industry today are more inspired and empowered than ever to step into the spotlight and take to the stage.
It’s a busy night. The lights are dim, and the room is full. Service hasn’t been the most difficult tonight, but it sure could’ve been better. You serve the customer in front of you and ask for his order. He wants some kind of whiskey…scotch or bourbon you ask, ‘by region or profile?’ They stare at you for a second too long, and you already know what’s to come. ‘Do you know anything about whiskey?’ Before you go to answer, the gentleman has answered for you, ‘I’ll just wait for that guy to serve me’, he points; to the bartender next to you. Your male co-worker. This happens another time during the night’s service, your eyes roll for 10th time tonight and you continue on. It’s easy to mistake confidence as egocentric or perhaps even rudeness. Still, due to the diminishing degrees of gender separation behind the bar, it’s a never-ending story for women behind the bar having to deal with customers questioning their ability and knowledge. It has dwindled over time, especially within this period in society of equality and acceptance. Sadly, however, overlooking female bartenders is common practice, whether it be a recommendation for a cocktail, spirit or even something as simple as a beer. Why is there something so distrusting when a female recommends it? It might not be everyday practise, but every female bartender has encountered it before.
Coleman held the reins at the Savoy Hotel for 23 years in an era when male bartenders outnumbered females, 55,000 to a measly 147 [1]. She has been remembered not only for her creation of the ‘Hanky Panky’ cocktail, but her grace behind the bar and passion was unlike anyone else, and she pushed the boundaries for women past and present, inspiring many.
The name Bessie Williamson will also be a memorable name for many women in the industry. Williamson was the first and only female to both own and run a distillery in the 20th century [2]. Heralded as a ‘woman of spirit’ by many, she was one of the reasons behind the success of the much-acclaimed Scottish distillery, Laphroaig. Much like Coleman, Williamson lived in an era where women weren’t considered for employment in Scottish distilleries. She broke the cycle of familiarity in the region and became managing director of Laphroaig on her own merits and skill. Another woman deserving of the industry hall of fame is Margie Samuels.
At its worst, it can be sexist and discriminatory, but at its best, the support is incomparable.
Samuels contribution to the brand is miraculous, she not only contributed to the name of the bourbon; she designed the logo and the legendary hand-dipped red wax bottle top. Needless to say, without her, the brand would not have been as successful [3].
FEATURE 67 147”tofemales,outnumberedbartenderserayearsHotelatheld“ColemanthereinstheSavoyfor23inanwhenmale55,000ameasly
Ada Coleman
Even with so many societal restraints and expectations of women, how did these women make such an impact in the industry during their time? How did they influence such remarkable results? Was it fuelled by a never-ending passion to be themselves?
Let’s not forget the day Ada Coleman was named head bartender at the Savoy Hotel in London. It’s a moment that will forever be forged into the memories of every female bartender as they look back to for empowerment and encouragement in this industry.
[1]REFERENCES:Hyperlinksource: https://www.wsj.com/articles/SB124061664179455005 [2] Hyperlink source: https://scotchwhisky.com/magazine/whisky-heroes/9386/bessie-williamson-laphroaig/ [3] Hyperlink source: https://thedrinkingtourist.com/2018a-womans-touch-the-makers-mark-story/ [4] Hyperlink source: https://www.mastersommeliers.org/about [5] Hyperlink source:
68 FEATURE “It’s not an over-exaggeration to say that women are an incredible driving force in the hospitality industry today; not just behind the bar but in every aspect, even if it’s in small numbers” It’s not an over-exaggeration to say that women are an incredible driving force in the hospitality industry today; not just behind the bar but in every aspect, even if it’s in small numbers. There are 269 master sommeliers in the world, of which only 28 are female [4]. Out of the 16 master cicerone titles in the world, one is female [5]. From this year alone, we have seen more and more female bartenders step onto the world stage and succeed in competitions to winning top bar awards and taking over the distillery world. There are currently more female winemakers and distillers around the world than ever before, so why is there still such an apparent gender gap in our industry? And why are there still critics in our industry that still discriminate towards the female gender? We have perhaps forgotten that women have been more influential in our industry than we realise. Icons like Coleman, Williamson and Samuels have paved the way for further success for women, but is there still more barriers to break before we see more even results? Let’s not forget that women are fierce, women are strong, but above all else; women are passionate. They are driven by being told they can’t, and they will fight to prove it wrong…time and time again.`
https://www.cicerone.org/ca-en/blog/erny-becomes-first-woman-master-cicerone%C2%AE
Manly’s bar scene has just been taken to a whole new level with the arrival of The Cumberland an underground speakeasy bar. Located on Central Avenue, to access the speakeasy you go via Cove Deli, an upmarket boutique deli offering a small selection of cured meats and cheeses, which sets the scene for the food on offer at The Cumberland.
If you were fortunate to wine and dine at Lotus back in the day when the Cross was at its prime, you would be excited about the Lotus pop-up. Same location and operating under the Merivale Group, the pop-up brings back the fun and good times to Challis Avenue. The decor of the pop-up venue has paid tribute to Merivale’s fashion heritage. The space dials up the fun, with 70s glamour, decked out with mirrored ceilings, vintage floral sofas and low velvet chairs. Not only known for its great food by executive chef Dan Hong, who is now back on board in the kitchen, where he made his mark 11 years ago, the venue was also the go-to for great Atcocktails.thetime, the bar influenced the industry and consistently produced outstanding drinks talent. Now leading the bar, is Colin Tam and Sam Egerton who have created a sophisticated drinks list that plays heavily to cocktails. On the menu, you’ll see old-time classics like the Lotus Martini along with new additions to match the revamped menu. So it’s time to get nostalgic and head back to Lotus to reminisce on the good times. Or if you missed Kings Cross in it’s prime, head to Lotus to get a taste of what the scene was like back in the day.
THE CUMBERLAND
Collins for
22 Challis Avenue, Potts Point NSW W: merivale.com/venues/lotus/ Opening Hours: Tuesday-Saturday: 4pm-12am Sunday: 1pm-9pm
The secret 75-seater bar was designed by AZB Creative and conceptualised by Donny’s and In Situ owner, Matt Clifton. The venue takes you back in time, featuring luxurious leather banquettes, vintage and ornate furnishings. The underground bar boasts an impressive selection of over 250 whiskies, natural wines, craft beer and an extensive themed cocktail menu designed by Merivale veteran and general manager, Pete Ehemann and creative consultant, Petr Dvoracek.
72 hours with Earl Grey tea) 15ml Becherovka 20ml Fresh mango (puree) Fresh lime juice Ginger spritz Method: Shake and strain LOTUS
The cocktail menu has been broken down to hero the history of the County of Cumberland, with themes including locally ‘Foraged and Found’, ‘Pre-Temperance Movement Favourites’, and ‘19th Century County Tipples’ from Sydney and Onsurrounds.thefood front, there is a kitchen situated on the basement level offering tapas-style goods and Cove Deli offers a selection of signature boards showcasing the range of cheeses, Spanish cured meats and antipasto. 17-19 Central Ave, Manly NSW T. (02) 9058 2877 W: cumberlandmanly.com.au Opening Hours: Sunday-Thursday: 5pm-12am Friday-Saturday: 5pm-1am
VENUE PROFILES 69
Drawing inspiration from Europe, Cove Deli features white-washed teal facade, penny tiles, a 1920s fly-wheel meat slicer and an authentic antique fridge which gives you access to the prohibition inspired bar down a spiral staircase.
COOK (FROM THE 19TH Glassware:COCKTAILCOUNTYCENTURYTIPPLESLIST)
Garnish: Dehydrated mango strips Ingredients: 45ml Maker’s Mark (infused
Architects Herbert & Mason has designed the dining and seating in an intimate setting, the mood slightly darker and suited for both small and large groups.
Proof BBQ & Booze is your local neighbourhood bar, known for its traditional low ‘n’ slow BBQ and impressive American whiskey selection. Located in Windsor a short 10 minutes from the hustle and bustle of Brisbane’s CBD, the 100-seat venue has an impressive fit out. The brains trust behind the decor and design, is industry veteran Ryan Lane. Lane decked the venue out like a tradtional Southern bar you’d find right in the heart of the deep South. Featuring timber floor, hardwood tables, bentwood timber chairs and a long island
timber bar top that seats 18 pax. On the cocktail front, the menu focuses on the classics. Simple and delicious drinks that you’ll find in most BBQ venues across the United States. Old Fashioneds are a hit and what better to accompany them than a rack of ribs or some tender brisket.
75-79 Hall St, Bondi Beach NSW W: cicciabella.com.au Opening Hours: Monday-Friday: Saturday-Sunday:5pm-12am12pm-12am
If you love American whiskey, kicking back and watching sport with some barbequed meatsthis is the place for you. 14/104 Newmarket Road Windsor QLD Opening Hours: Wednesday-Sunday: 11am-10pm
Icebergs Group, newest opening, is out with the old in with the new. Da Orizio site, located on Hall street has transformed into Ciccia Bella. Here you’ll be transported to Italy when you step inside and taste the traditional dishes at Ciccia Bella.
CICCIA BELLA
Sommelier James Hird has pulled together a wine list that is “tight, short and sharp” – it’s a list that focuses on sustainably produced wines, organic and biodynamic. The wine list is supported by a drinks program designed by one of the industry’s most innovative and respected bartenders Matt Whiley from SCOUT Sydney. The drinks menu will be nothing short of amazing and will be in keeping with the seasonality of the food offering.
70 VENUE PROFILES
Founded by Maurice Terzini and Rachel Duffy, the Bondi Beach restaurant is inspired by the southern coast of Italy.
PROOF BBQ & BOOZE
1:1 Foam Method: Shake all ingredients, double strain
2A Ash Street, Sydney NSW W: merivale.com/littlefelix/ Opening Hours: Monday-Wednesday: 5pm-late Thursday-Friday: 3pm-late Saturday: 5pm-late
Little Felix is your fast train ticket to Paris. Located on Ash Street in Sydney’s CBD, the french inspired cocktail bar takes you to the 1920s – a place that offers a taste of what Paris would have been in this era. The bar team has been handpicked from Merivales’ best cocktail bars, and the cocktails created are as sophisticated as the team. The drinks menu has drawn inspiration from beverages that would have been served during that era – simple, elegant and beautiful. The drinks menu, features eight cocktails that have been carefully crafted and similar to the original version, with flavour profiles that are recognisable and crafted to elevates the drinking experience. To complement the beverage menus, head chef Nathan Johnson has curated a menu of charcuterie, cheese and tartines, using the very best produce available.
The Stag Public House is your large style Aussie pub but with all the small bar feels. With a focus on excellent service and fresh local produce this venue in pushing the traditional pub Theboundaries.cocktail list at the front bar was curated by Head Bartender’s Matt May and Ben Tallura. The drinks offering focusses on the seasons and fresh local produce available, along with a focus on sustainable practices. Head Chef Matt Eustis, has created a food menu that is fun and approachable. You’ll find your classic pub meals with a twist and with the same emphasis as the drinks menu - a strong focus on fresh, local seasonal produce. The Stag is the style of pub where you can rock up with ten mates, settle in for the evening and enjoy great service, food and drinks.
VENUE PROFILES 71
THE LITTLEHOUSEPUBLICSTAG FELIX
299 Rundle St, Adelaide SA T: 0478 557 824 W: thestagpublichouse.com.au Opening Hours: Sunday-Thursday: 12pm-11pm Friday-Saturday: 12pm-2am
MANGO MAI TAI Glassware: Tall Garnish: Fresh mint and dehydrated pineapple Ingredients: 45ml Ratu Spiced Rum 15ml Dry Curacao 30ml Fresh Mango Juice 30ml Acid blend (Citric, Malic, 20mlTartaric)Sugar
Kate McGraw is responsible for the beverage list and has pushed the boundaries with the offerings. The drinks approach is around clarity of flavour, and an a la carte menu and kaiseki cocktails are also on offer. The menu features one of the largest Japanese whisky collections in Australia and around 40 sakes.
JACKISABEL& JILLS
L103, 180-186 Campbell Parade, Bondi Beach, NSW W: isabelbondi.com Operating Hours: Wednesday-Friday: 4.30pmSaturday:12:00am 12:00pm-12:00am Sunday: 12.00pm-10:00om
Located in the heart of Adelaide’s CBD, Jack & Jill’s is the latest edition to Pirie St. The modern Australian restaurant and bar is co-owned by Tom McLean and Brad Abougit - you’ll also see Abougit in the kitchen as he is the head chef of the venue. The two tier venue operates under a hotel license, with a 300 person capacity. The street level where the restaurant is located offers 100 seats, while the basement bar has a capacity of The200.beverage menu is straight forward and not over complicated. While the menus will change and have slight variations with the seasons, there will be two cocktails that will remain on the list - The Jacks’s and The Jill’s. The Jack’s cocktail includes a bacon fat washed bourbon, while The Jill’s cocktail is a gin cocktail with flavour profiles of strawberries. The new venue is all about sharing good food, good drinks and good times right in the heart of Adelaide.
Photo Credit: Julien Cebo
72 VENUE PROFILES
121 Pirie St, Adelaide SA T: (08) 8317 5045 W: jackandjills.com.au Opening Hours: Monday-Friday: 12pm-3pm / Saturday:5.30pm-late5.30pm-late
Isabel is your non-traditional Japanese izakaya set in the heart Bondi Beach. Drawing inspiration from Japanese ingredients and techniques but set in a contemporary, casual and relaxed Australian setting. The team behind the Bondi venue is Geraint Coles and Mitchell Slattery of Panama House, Michael Riley (Owner Milkbox Tuckshop, Baja Mexican and hotel manager Park Hyatt Sydney) and Kate McGraw (ex Lotus Dining Group); together they bring a wealth of industry experience and a fresh innovative offering to the famous beach Steppingsuburb.into Isabel, you’re welcomed by a blend of local timber, brass and marble with subtle touches of Japanese design throughout. Leading the interiors were designed inhouse by Geraint Coles and implemented by Oro. Rory Unite has tastefully designed and curated the furniture to match Oro’s exceptional design of the bar.
The food menu will showcase a range of yakitori with a native Aussie twist.
Glassware: Chilled ceramic cup Garnish: Dried wattle Ingredients: 80ml Butterfly Factory Flekvieh Milk 40ml Fig Leaf Brandy* 20g Steels Creek Honey Method: Combine all ingredients in mixing jug and stir until honey has fully dissolved. Bottle and refrigerate for service.
*FIG LEAF BRANDY RECIPE Ingredients: 2 x Large fig leaves 700ml Local brandy Method: Add all ingredients to vacuum bag and seal. Rest for 24 hours to infuse. Once infused strain and bottle for service.
BYRDI
73 Husband and wife team Luke Whearty and Aki Nishikura have opened the doors of BYRDI, located in Central Melbourne.
The menu is nothing short of amazing and highlights include four different highballs, like the Now and Then. This is a play on using something that is in season now and something from last season - last summer’s fermented berries into Lacto-fermented berry liqueur, and this season’s (house-made) wattle wine.
The bartender and chef roles are intertwining, and each team member will be trained across each section of the venue - from the kitchen, to the bar and the floor. The food and cocktail menus are curated in collaboration, so this will allow a seamless transition across each of the roles. “It’s the ultimate collaboration,” says Whearty.
Relocating from Singapore where they operated one of the best bars in the world Operation Dagger, they are be bringing similar concepts and techniques to their new venue. Whearty leads the bar team and has appointed Sous bartenders Nathan Beasley and Mark Leahy (both ex Black Pearl) who will deliver a menu with a strong emphasis on sustainability and locality, twisting and refashioning the expected.
MILK & HONEY
The food also with a focus on fresh Australian produce, is refind and paired back. You will see the influence of Nishikura’s Japanese heritage and time spent in Singapore, shine through in the menu. For example dishes like the Hibachi prawns, paired with finger lime and garlic, and grilled asparagus with salted egg BYDRIyolk. just doesn’t fly in the evening. The venue is open from 10am seven days a week, and you’ll be able to enjoy Byron Bay harvested coffee, house-made crumpets and muffins to go.
ELLA, Melbourne Central Melbourne, VIC W: byrdi.com.au Opening Hours: Monday-Sunday: 10am-1am
VENUE PROFILES
BAR
The venue is part of the awardwinning hospitality group Made in the Shade from Michael and Zara Madrusan, along with Heartbreaker, Connie’s Pizza and The Everleigh within their portfolio. Deanie Madrusan of BAR Studio is responsible for the stunning interior design that represents everything you would find in the Parisian style brasseries of New York. Details include classic chequered black and white tiled flooring, an all zinc bar top, luxurious red leather banquettes and custom pendants and sconces inspired by Cafe St Regis in Paris. On the menu, you will find French bistro classics including duck escargotsfrites,de Bourgogne, Filet de Boeuf and signature ‘MGX’ cheeseburger. The venue has a late night licence and will offer supper to the early house of the morning, which includes French onion soup, steak frites and a croque monsieur.
T: (03) 52 808 444 W: westendgeelong.com.au Opening Hours: Tuesday-Sunday: From
74 VENUE PROFILES
111 Lonsdale Street, Melbourne VIC T: (03) 9650 0088 W: barmargaux.com.au Opening Hours: Sunday-Thursday: 4pm-3am Friday Saturday:12pm-5am4pm-5am
The beverage menu is designed into three categories – light aperitif, serious styles and digestif. Including French and Italian spritzs, the Black Velvet, the Cafe Royale, plus half-size Martinis and Manhattans.
The wine list is approachable and offers something for everything, along with a Champagne menu featuring small boutique growers to the classic producers.
Bar Margaux is your New York Parisian-style brasserie serving up traditional comfort food, great cocktail and wine until the early hours of the morning.
MARGAUXWestendHotelresidesinoneofthemosticonicGeelongvenuesintheCBD.OriginallytheEurekaHotel,thecity’ssecondoldestcontinuallylicensedvenuewasbuiltin1850andlicensedfrom1853.LocatedonLittleMalopStreet,astreetthathasbecomethehometomanywell-knownrestaurantsandaward-winningbars-itsprimecornerlocationisunmissableintheboominghospitalitylocation.AtWestendHotelthefocusisongreatfoodaswellasanintelligent,globaldrinkselectioninacomfortableandambientenvironment.Thereisastrongemphasisonlocallyproduced,seasonalingredientsfromproducerstheyknowandtrustandthisisreflectedonboththefoodandbeveragemenus.98LittleMalopStreet,GeelongVIC
HOTELWESTEND12pm
FEATURE 75 CHARACTER TAKES TIME.
76 FEATURE Ocean 12 celebrates RICHMELBOURNE’SDIVERSITY WHETHER IT’S A VAST CHOICE OF GREAT WORLD WHISKIES, CUBAN CIGARS, UNINTERRUPTED VIEWS OF THE CITY SKYLINE OR KARAOKE IN MANDARIN, OCEAN 12 HAS IT ALL. OWNER, JEFF XU DESCRIBES WHAT MAKES OCEAN 12 A ONE-STOP NIGHTLIFE INSTITUTION.
With years of experience in hospitality and entertainment, it has always been my philosophy to offer things that are unique to Melbourne’s culture, particularly given the dynamic and multicultural nature of the city. Thinking about the type of venue I wanted to launch, I wanted to continue to unite the best of Asian and western culture to create a venue that was a true fusion.
TELL US ABOUT OCEAN 12 – WHAT IS THE CONCEPT OF THE VENUE. The concept behind Ocean 12 is about creating a onestop destination for nightlife, redefining the scene in FromMelbourne.Bar12 to the KTV rooms and the offering we provide over 300 whiskies and 36 Cuban cigars, the venue is all about bringing a new level of luxury, with an unmistakable playful collision of style, service, drink and frivolity.
For instance, in Asian culture, karaoke is all-time favourite and in western culture whisky and cigars are a big part of nightlife and socialising. Combining these two iconic elements of both worlds together has made Ocean 12 a truly inclusive and prolific destination for Melbourne to celebrate its diverse community. Also catering to this multi-cultural population is our 33 karaokestate-of-the-artroomthatgive guests the option of 140,000 songs in six languages.
Ocean 12 owner Jeff Xu
FEATURE 77
Initially the name was not related to the movie at all. In fact, the name has ties closer to ForMelbourne.me,whenI think of Melbourne, I think about all the tourists that go to visit the 12 Apostles every day. It has been a must-see attraction for a long time, and my hope is that Ocean 12 also becomes a must-visit nightlife destination for tourists and locals alike.
CAN WE ASK HAS THE NAME ANYTHING TO DO WITH THE MOVIE?
HOW DID THE IDEA COME ABOUT AND WHERE DID THE INSPIRATION COME FROM?
WHAT’S NEXT FOR OCEAN 12?
After careful consideration, our cocktail menu is designed to spark the air of excitement that kicks off your evening at Ocean Playfully12.named after the 12 infamous characters from the Ocean 12 movie, each cocktail represents each individual journey culminating in the creation and expression of our Guestsbrand.canexpect anything from a quiet evening over a couple of whiskies and cigars on our terrace overlooking the CBD and Yarra River, to a bustling cocktail bar with classics and modern traditional cocktails, great music and 33 private luxury karaoke rooms.
We have ensured the experience is built around each guest, with the hope that they will have an unforgettable evening time and time again. In the short-term future there is no specific plans for Ocean 12 other than wanting to continue providing the best service and offering to Melburnians as we can.
78 FEATURE It was then I realised that with the Apostles being in the oceanand of course there is the moviethat this name could work really well for the venue.
WHAT SHOULD PEOPLE EXPECT ON THEIR FIRST VISIT?
Having access to over 300 whiskies including some of the world’s best and rarest bottles from specially selected single malt distilleries. Only 20 per cent of Ocean 12’s inventory is available locally so we are able to cater to diverse tastes and introduce Melburnians to whiskies they may not otherwise have an opportunity to try. We also have a refined cigar lounge that overlooks the Melbourne skyline, offering 36 different varieties and more than 30 private karaoke rooms with state-of-the-art equipment, including 140,000 songs in six languages to choose from.
At Ocean 12, there is truly something for everyone. We believe we have fused the best of the city’s nightlife into one exceptional venue TAKE US THROUGH THE COCKTAIL LIST, AND WHAT GUESTS CAN EXPERIENCE WHILST IN VENUE.
BAR BUZZ 79 BAR BUZZ Masterclasses, events, workshops, trainings and highlights from 2019 - you name it we have it covered.
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We wouldn’t hand-dip mediocre bourbon. WE MAKE OUR BOURBON CAREFULLY. PLEASE ENJOY IT THAT WAY. Maker’s Mark® Bourbon Whisky, 40% Alc./Vol. ©2017 Maker’s Mark Distillery, Inc. Loretto, KY, USA www.drinksmart.com
A Masterful Collaboration Steeped in Kentucky Tradition & Japanese IntroducingDetail. a Bourbon That Redefines Bourbon. LegentTM Kentucky Straight Bourbon Whiskey Partially Finished in Wine & Sherry Casks, 47% Alc./Vol. ©2019 Legent Distilling Co., Clermont, KY.LegentBourbon.com
