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Melburn: Avstraliyaning eng zamonaviy oziq -ovqat va ichimlik sahnasi

Melburn: Avstraliyaning eng zamonaviy oziq -ovqat va ichimlik sahnasi

Borgan sari Melburn "bu" taomlar sahnasining uyiga aylanmoqda.

Melburn uzoq vaqtdan beri Evropaning jozibasi bilan Avstraliya shahri hisoblangan va uning jonli taomlari va vinolari sahnasi doimo rivojlanib bormoqda. Restoranlar, ixtisoslashgan qahvaxonalar, kafelar, barlar va festivallarda sifat, haqiqiylik, benuqsonlik, yangilik, urf -odat va ishtiyoq bilan harakatlanadigan sarguzashtli tadbirkorlar, oshpazlar va hunarmandlar qatnashadi. Melburnning taomlar manzarasi nafaqat kattaligi va xilma -xilligi, balki u yashaydigan makonlarda ham - yo'llar va podvallarda, tomlarda, tarixiy binolar va ko'rfazli inshootlarda va ularning orasidagi son -sanoqsiz g'aroyib joylarda o'ziga xosdir. .

Melburndagi eng diqqatga sazovor restoranlardan biri Attika bo'lib, u Melburnning beg'ubor chekkasida joylashgan bo'lib, u erda bosh oshpaz Ben Shevri o'ziga xos va eklektik ingredientlarning ajoyib kombinatsiyalarini taqdim etadi, ularning ba'zilari ertalab Shewry tomonidan uyi yonida. Bellarin yarim oroli. Shuningdek, Jin saroyiga qarang; Bu 1800 -yillarning oxiriga to'g'ri keladi, Melburn xiyobonida, bir paytlar tunda har xil belgilar tez -tez tashrif buyuradigan mashhur mehmonxona bo'lgan va oxir -oqibat Jin saroyi unvonini olgan. Jin saroyi bir muddat yopildi, keyin tadbirkor tomonidan 1997 yilda qayta ochildi va hozirgacha eng mashhur martini bilan mashhur.

Melburnning madaniy merosining chuqurligi shaharda Osiyo, Afrika va Evropaning oshpazlik punktlari va mahsulotlarini, shuningdek, yangi oziq-ovqat bozorlarini va madaniy xilma-xilligi yuqori bo'lgan oziq-ovqat va vino tajribalarining boyligi va haqiqiyligiga katta hissa qo'shadi. kechki ovqat tajribasi. Melburn-bu qahva ichgan shahar, va butun shahar bo'ylab ko'plab maxsus roasterlar va ko'p qavatli kafelar paydo bo'ladi. Borgan sari, Melburn "bu" taomlar sahnasining uyiga aylanmoqda; aslida, Xeston Blumentalning uchta Mishel yulduzli The Fat Duck restorani 2015 yilda olti oy mobaynida Melburndagi Crown Resortga vaqtincha ko'chib o'tishi e'lon qilindi.


Avstraliyada romning qayta tug'ilishi hunarmandchilik ruhi inqilobini davom ettirmoqda

Rum uyg'onishiga xush kelibsiz: Qavat - Lobo plantatsiyasidan Guava kokteyli. Surat: Kristofer Pirs

Avstraliyaning yangi rom qahramonlari hammasi bir xil baxtli ertakning xilma -xilligini aytib berishadi. Bu, ichishning eng yaxshi hikoyalari kabi, kimdir barga kirishi bilan boshlanadi. "Men romni yoqtirmayman", deydi mehmon va barmen, distillashchi yoki qaysi ruhiy rahbar, Damaskani qabul qilish paytida duch kelgan bo'lsa, bila turib jilmayadi. "Siz faqat to'g'ri odam bilan uchrashmadingiz."

Bu sahna yuqori darajali kokteyl-barlarda, tropik mavzudagi ziyofatlar uylarida, mahorat darslarida, ishqibozlar klublarida va butun mamlakat bo'ylab rom ishlab chiqaradigan yangi zavod ishlab chiqarishda. Siz nima deysiz - inqilob, uyg'onish, hatto ikkinchi isyon - rom oltin lahzani boshdan kechirmoqda.

Shakar qamish mahsulotlaridan distillangan ruh - pekmez, sharbat yoki sirop - oq, oltin, quyuq va ziravorli variantlarda va yulduzlarda bir qancha mashhur kokteyllarda uchraydi: mojito, daiquiri, may tai, qorong'i va bo'ronli. Dengiz, tropiklar, chayqaluvchilar, kontrabandachilar bilan bog'langan va Avstraliyada bir paytlar valyuta sifatida ishlatilgan, bu har doim tanish bo'lgan. Ammo hozir bu ko'z oldida.

Sidneydagi Lobo rom haqidagi tasavvurni o'zgartirishga harakat qilmoqda. Surat: MyMedia

O'tgan oy mamlakatning ruhiy mutaxassislari har yili o'tkaziladigan Bar haftaligiga Sidneyda yig'ilishganda, ular shahar ichidagi rom ishlab chiqaradigan Brixda dam olishdi. 1800 litr hajmli misning egri chiziqlari ostida, butun dunyo bo'ylab rum yoritgichlariga tashrif buyurish, Avstraliyaning Brix missiyasi bayonotida g'ayrat bilan tasvirlangan, o'zining eng qadimgi ruhi bilan bo'lgan yangi munosabatlarini tantana qildi: "Rumning qorong'i tarixi bor, lekin biz ham Avstraliyaga o'xshab, unga buni bermoqchimiz. porloq kelajak. Biz qutqarilishga ishonamiz ".

Brixning birinchi nashri, Brix White, Aussie romining yangi usulini umumlashtiradi. Bu engil, o't -o'lan va murakkab, anjir va asal sho'rvalari bilan - va u daiquiri qo'shig'ini kuylashi mumkin bo'lsa -da, uni toza qilib ichish yaxshiroqdir. Shimoliy NSW shimolidagi Tumbulgumdagi Husk Distillers mukofotiga sazovor bo'lgan shakarqamish plantatsiyalari distillash zavodidan olingan toza va nozik Pure qamish, "shishadan paddock" rom agricole. Jimmi Rumda, Mornington yarim orolidagi yangi distillash zavodida, Jeyms MakPherson va uning 1500 litrli idishi Matilda "kumush bilan to'ldirilgan va o'tli o'tlar bilan to'ldirilgan" oq kumushini takomillashtirish bilan band.

Bu romlar bitta solodli viski va yaxshi sharob kabi hurmatga sazovordir. Siz ularni kamdan-kam uchraydigan xalqaro yutuvchi romlar orasidan topasiz, ular rom haqidagi bilimlarni tarqatishga ishtiyoqli, shakarqamish ixlosmandlari tomonidan boshqariladigan romlarda, burunlarini tatib ko'rishadi va muhokama qilishadi.

Rum kundaligidan Hamish Goonetilleke o'zining ziravorli romini tayyorlaydi. Surat: etkazib berilgan

Bu romlar chaqirilganda, odamlar keladi. O'tgan dam olish kunlari Melburnning romga bag'ishlangan birinchi festivali "I Xart Rum"-"Whitehart" konteyner barining atrofidagi yo'lni yig'ib, 250 ta rom qidiruvchilar bilan Martinika, Mavrikiy, Venesuela, Bali, Yamayka, Gayana va Meksikaning romlari uchun mahorat darslari. - va hozir, albatta, NSW va Viktoriya ham.

The Rum Club Australia direktori Tom Bulmer ham xuddi shunday ishtiyoqning guvohi. Sidney filiali, 1000 dan ortiq a'zolari, bir vaqtlar o'z yig'ilishlarini o'tkazadigan kichik barlardan oshib ketdi. "Bizda mehmondo'st odamlar ko'p, lekin haqiqiy havaskor romlar ham katta bilimga ega", deydi Bulmer. "Bizda xususiy distillashchilar bor, odamlar uyda rom tayyorlaydilar, hatto haqiqiy tuzli dengizchi ham, u ilgari kemada bo'lgan rom idishini olib keladi."


Veraison: farqli sharob jurnali

O'zini "Melburnda joylashgan sharob galasi" deb atagan Moira Tirta yangi turdagi vino jurnallarini yig'moqda. Vinochilikda, veraison - bu uzum o'sishining yillik tsiklidagi rezavorlar pisha boshlagan va shishgan, shirinroq va rangga kirgan payt. Yilda Veraison jurnal, shu bilan birga, Tirta vino zavodlarida vintage ishlab chiqaradigan va Blackhearts & amp Sparrows -da vino sotadigan hayotining bir qismini va sotsiolingvistikani o'rgangan hayotini birlashtirmoqchi. Kim sharob tayyorlay oladi? Kim bu haqda gapirishga haqli? Va bu er va rsquos qilgan va ichgan er haqida nima deyish mumkin?

Qulflash g'oyasi sifatida boshlangan narsa endi bosma mahsulot ko'rinishida o'z mevasini beradi. Yoki hech bo'lmaganda, kraudfanding bu erga etib kelganida. Tirta sizga ishlarida nimalar borligi haqida bir oz ko'proq gapirib bersin va ehtimol siz o'zingiz bortga chiqishni yoqtirasiz.

Nima & rsquos Veraison Hammasi haqida, Moira?
Bu sharob haqida. Aytish joizki, sharob - bu odamlar, joy, jarayon, makon, oziq -ovqat, madaniyat, til va boshqalar haqida. Bu sharobni yanada qulayroq qilish va vino haqida bilganlarimizni bo'lishish haqida. Bu bizning ijtimoiy -madaniy kontekstimizda sharob ichish va buni qiziqarli qilish haqida o'zimiz uchun muhim bo'lgan narsalarni muhokama qilish uchun joy. Bu sharobga yaqin bo'lgan narsalar haqida: oziq -ovqat, san'at, dizayn, kino, ziyofatlar va boshqalar.

Uni yig'ishga nima undadi?
Men shuni bildimki, odamlarning sharob haqida shunga o'xshash savollari bor edi va ular ko'proq o'rganishga qiziqishgan, lekin bu qo'rqinchli edi. Haqiqatan ham, odamlar juda tasodifiy tarzda o'rganishlari mumkin bo'lgan nashr yo'q edi, ular o'zlarini do'stlari o'zlari yoqtirgan narsalar haqida gaplashayotgandek his qilishardi. Odamlar sharob haqida va sharob haqida ajoyib suhbatlar o'tkazmoqdalar, sharob ichida ajoyib va ​​muhim ishlarni qilmoqdalar va men bu narsalar bilan bo'lishish uchun joy yaratmoqchi edim. Bizda Melburn sharobida haqiqatan ham ajoyib narsa bor va bu jurnal bu bayramdir.

Jurnal kim uchun?
Veraison yaxshiroq ichishni va Melburn taomlari va vinolarini tomosha qilishni istaganlar uchun. Bu sharob haqida gapirishni va bizning shaharda vino haqida o'ylashni shakllantirmoqchi bo'lganlar uchun. Bu yaxshi sharob va yaxshi odamlar bilan bog'liq bo'lgan hamma narsani yoqtiradigan odamlar uchun.

Kim hamkorlik qiladi va ular nima qilmoqdalar?
Veraison vino olamining turli burchaklaridan kelgan odamlardan tashkil topgan. Bizda sharob yozuvchilar va sharob professionallari bor, ular sharobni yuragiga yaqin ushlab turadigan, ta'mi va sub'ektivligi haqida yozadigan Mayk Benni kabi odamlar va oziq -ovqat tizimlarida o'z ustalari bilan shug'ullanadigan Kler Adey. , biodinamik va qonuniylik institutlari haqida yozadi. Ammo, bizning hamkasblarimiz, aniq aytganda, "sharob odamlari" bo'lishi mumkin emas, ular rassomlar, oshpazlar, DJlar, shoirlar, kino ijodkorlari, dizaynerlar, talabalar, o'qituvchilar, sharobni hayotining boshqa qismlari bilan kesishish yo'llarini topishadi va ular bilan bo'lishishni xohlashadi. estetik jihatdan chiroyli usul. Masalan, Liam Aleksandr-Quinn-grafik dizayner va o'z mahoratini vizual kontseptualizatsiya qilishda ishlatadi. Melburnlik rassomlar Melburn oshpazlari tomonidan ta'riflangan retseptlar bilan birgalikda juda qiziqarli pleylistlar tayyorlaydilar. Va! Shunday qilib! Ko'p! Ko'proq!

Birinchi sonda nimadan xursandsiz?
Men qanday qilib baxtliman Veraison Undan biror narsa olish uchun sizga hech kim bo'lish shart emas. Sharob haqida hech narsa bilishning hojati yo'q, bema'ni savollar yo'q. Ehtimol siz vino yoqtirmasligingiz kerak va siz biror narsani o'rganasiz! Jurnalni boshlashdan oldin, men hamkasblarning ko'pini bilmas edim. Bu jildning ko'p qismi Instagram DM -lariga kirib, ular bilan sharob haqida nima qiziqarli bo'lganligi haqida suhbatlashish va suhbatni ochiq qilishdan iborat edi. Bu juda keng qamrovli yondashuv, chunki odamlar turli xil kelib chiqishi bor va bu hamkasblar tufayli qilingan. xohlamoq ishtirok etishingiz kerak.

Kelgusi muammolar uchun kayfiyat taxtasida nima & rsquos?
Biz yana bir oz mayiz sharobni o'rganmoqchimiz. Biz o'g'irlangan erlarda sharob tayyorlash nimani anglatishi haqida suhbatni ochmoqchimiz. Biz sanoatda ekspluatatsiya haqida gapirishni xohlaymiz. Biz BIPOC odamlarining vino sohasida etakchi lavozimlarda kam vakilligi masalasini hal qilmoqchimiz va BIPOC odamlarining ichimliklar ichidagi tajribalari bilan bo'lishmoqchimiz. Biz vino tilida evrosentriklik haqida gapirishni xohlaymiz. Biz ta'mda ob'ektivlikning tabiati haqida gapirishni xohlaymiz. Biz qanday ichish va sharob haqida o'ylash tendentsiyalarini o'rganmoqchimiz. Biz sharob qanday va nima uchun muhimligi haqida hikoyalar bilan bo'lishmoqchimiz. Sharob dunyosida inklyuzivlik bilan bog'liq katta voqealar ro'y bermoqda va biz bu hikoyani o'rganmoqchimiz. Biz & rsquod yangi nuqtai nazarga ega bo'lgan odamlar bilan ishlashni va ular bilan ishlashni davom ettirishni yaxshi ko'ramiz.

Qayerdan olamiz?
Siz "Ijobiy" aksiyamiz orqali I jildga oldindan buyurtma berishingiz mumkin. Biz ham Internetda, ham Instagramda @veraisonmag.


Avstraliyaning eng yaxshi taom va vino tajribalari

Melburndagi "Dunyoning 50 ta eng yaxshi restorani" dan bir yil o'tib, Avstraliyaning taom va sharob sahnasi rivojlanishda davom etmoqda. Mintaqaviy restoranlar, qishloq xo'jaliklari, tabiiy vinolar va olovda pishirilgan taomlar bilan, xalqni qamrab oladigan so'nggi oshpazlik tendentsiyalari haqiqiyligi bilan bog'liq.

Yuqori darajadagi mintaqaviy restoranlar

Doot Doot Doot, Jackalope mehmonxonasi, Mornington yarim oroli, Viktoriya

Avstraliyadagi mintaqada katta shaharlik birodarlari bilan raqobatlashadigan restoranlarning yangi to'lqini paydo bo'ldi. O'z mintaqasining eng yaxshi mahsulotlarini tanlab, bu qishloq taomlari Avstraliyaning yangi mintaqaviy oshxonasini yaratadi.

Oldindan etakchi o'rinni Victoria's Brae egalladi, u o'tgan yili dunyoning 50 ta eng yaxshi restoranlari mukofotiga ko'ra dunyoda 44 -o'rinni egalladi. Bu shtatdagi boshqa taniqli muassasalar tomonidan qo'llab -quvvatlanadi: Oakridge, Provenance, Royal Mail, Lake House va Doot Doot Doot.

Yangi Janubiy Uels shimolidagi Bayron ko'rfazi atrofida Harvest, Paper Daisy, Fleet va Three Blue Ducks keladi, janubda esa ovlash va mavsumiy o'zgarish Muse, St. Isidore, Margan, Biota Dining va Bistro Officina va Klementin.

Janubiy Avstraliyada Summertown aristologi, Appellation va Hentley Farm restorani mavjud bo'lib, u hududning ajoyib mahsulotlarini namoyish etadi. Shu bilan birga, Spenser Patrikning Long Apron va Xarrisons mintaqaviy Kvinslendning eng mashhur nuqtalari, Cullen Wines va Vasse Feliks esa G'arbiy Avstraliyada sahnaga chiqishmoqda. Kanberraning Pialligo ko'chmas mulki va Tasmaniya qishloq xo'jaligi oshxonasi Avstraliyaning "Agrikitchen" harakatining ajoyib namunasidir, hozirda har bir korxona o'z mahsulotlarini etishtirmoqda. Boshlang va Avstraliyaning haqiqiy mintaqaviy tariflarini tatib ko'ring.

Tabiiy vinolar

Taras Ochota, Ochota Barrels asoschisi, Adelaida Hills, Janubiy Avstraliya

Janubiy Avstraliyadagi Adelaida Hills viloyati, ehtimol, hozirda sayyoradagi eng yirik tabiiy vino ishlab chiqaruvchisi hisoblanadi. Mahalliy ishlab chiqaruvchilar orasida Ochota Barrels (Wine & amp Spirits jurnali tomonidan sayyoradagi eng yaxshi 100 vino ishlab chiqaruvchilar ro'yxatiga kiritilgan), Tugmalar tugmachalari (sharob ishlab chiqaruvchi Jasper Buttons "Yosh qurol sharob mukofotlari bo'yicha 2016 yildagi eng yaxshi yangi akt" deb nomlangan), Ngeringa (biodinamik sharob) ishlab chiqaruvchi o'zining g'ayrioddiy navlari bilan nom chiqargan) va Gentle Folk (ularning kichik partiyalari odatda sotuvga qo'yilgach sotiladi).

Yong'in bilan pishirish

Ester Restaurant & amp Bar, Sidney, Yangi Janubiy Uels

Avstraliyalik oshpazlar Avstraliyaning noyob ingredientlaridan sayyoramizdagi eng tabiiy issiqlik manbai bo'lgan yog'ochdan foydalanib, bizning eng oddiy ildizlarimizga qaytmoqdalar. Sidneyning markazida, oshpaz Lennox Xastining Firedoor, shubhasiz, tendentsiyaning etakchi chempioni, ammo siz boshqa dalillarni yaqin atrofdagi Ester, No1 Bent Street, Stanbuli, Porteno, Fred va Uch ko'k o'rdakdan topasiz.

Viktoriyada oshpaz Neil Perry AM-ning Rockpool Bar & amp Grill (Melburn, Sidney va Pert) shtatning Igni, Atlas Dining va Taylanddan ilhomlangan Long Song qo'shiqlarini yoqishga yordam berdi. Ayni paytda Kvinslend (Qora qush), Tasmaniya (Agrarian Kitchen Eatery and Franklin) va Janubiy Avstraliya (Afrikola va Shobosho) ham uy yong'inlarini o'chirmayapti. Bu halol va ochiq pishirish, faqat tayanadigan elementlar bilan.

Fermer xo'jaligi ajoyib bayramlar bilan qoladi

Royal Mail mehmonxonasi, Dunkeld, Viktoriya

Katta tutunni tark etish va Avstraliyaning tabiiy go'zalligini singdirishdan ko'ra tasalli beradigan narsa kam. So'nggi yillarda, bu tajriba, ziyofat o'tkazadigan fermer xo'jaliklarida turar joylarning ko'payishi bilan yanada ajoyib bo'ldi. Hozirda Avstraliyaning mintaqaviy landshaftida ovqatlanish va dam olishning alohida joylari joylashgan bo'lib, ularning ba'zilari Agrikitchens sifatida faoliyat yuritadi, u erda oshpazlar o'z oshxonalarida tayyorlagan mahsulotlarini etishtirish uchun erdan foydalanadilar.

Melburnga uchib, keyin Provenance, The Royal Mail yoki The Lake House -da qisqa sayohat qilish uchun yo'lni bosib o'ting. Kanberradan Yangi Janubiy Uelsning sharqiy qirg'og'iga qisqa sayohat qiling va Ulladulla shahridagi Kupit sharobidan zavqlaning. Sidney yoki Kanberradan Biota Dining -da janubiy tog'li hududlarning ko'katlaridan bahramand bo'lishingiz mumkin. Mashhur Hunter vodiysidagi toklar orasida siz Marganni topasiz, yoki Sidney shimoliy qirg'og'ida Yunus, Cottage Point Inn yoki Bells Killcare -da joylashgan. Hentley Farm yoki Avstraliyaning taxminan 1858 yildagi er va plastinkaning ajoyib uyg'unligini qabul qilish uchun Adelaida tepaligiga boring yoki G'arbiy Avstraliyaning truffle mintaqasidagi Foragerlar dala oshxonasi va oshpazlik maktabiga borib, umumiy stolda ovqatlaning. Agar sovuq iqlim sizning tasavvuringizni qabul qilsa, Red Feather Inn Tasmaniyaning ajoyib merosini namoyish etadi.

Birinchidan sharob, ikkinchidan ovqat

La Buvette ichimliklar, Adelaida, Janubiy Avstraliya

Avstraliyaning ovqatlanish sektorida haqiqiy yoshi keldi, bu erda o'ziga xos avstraliyalik kayfiyatli joylar ajoyib sharobni birinchi o'ringa qo'yishni boshladilar. Bu joylarda dasturxonlar stol usti ustidan yirtilgan, palto tokchasida qoldirilgan eng yaxshi taomlarning rasmiyligi va mehmonlar sharob barining hamma narsasiga ega bo'lgan "o'z sarguzashtlarini tanlashga" da'vat etilgan, lekin millatga raqobat qiladigan taomlarni taklif qilishadi. eng yaxshi restoranlar ham.

Sidneydagi nipel va nayzani xohlaysizmi? WYNO, Monopole, Continental Deli Bar and Bistro, Hubert, 10 Uilyam ko'chasi, Bibo Wine Bar yoki Johnny Fishbone -ga boring. Melburn sharob -bar sehrgarlari Marion, Bar Liberty, Embla, Smalls va Arlechin ovqatlanish va imbibing o'rtasida yaxshi muvozanatni saqlaydilar. Janubiy avstraliyaliklar Press Food and Wine, Udaberri, La Buvette, The Summertown Aristologis va Hogget Kitchen kabi to'xtash joylarida quaffing va boqishni boshdan kechirishdi. Qolaversa, Kvinslend (Enotecca 1889, Jerard's Bar va La Lune), G'arbiy Avstraliya (Lalla Rookha Bar, New Normal and Petition) va Tasmaniya (Dier Makr va Fico Bistro & amp Vino) "snack and sip" da o'z ulushiga ega. "Etkazib beruvchilar ham.

Sharob + dizayn tajribasi

D ’Arenberg Cube, Osborn Road, McLaren Vale, Janubiy Avstraliya

Hozirgi vaqtda yuqori darajadagi kontseptual san'at va dizayn tajribalari Avstraliyaning uzumzorlarini qamrab olmoqda, ularning eng kutilgani Janubiy Avstraliyaning McLaren Vale vino d'Arenberg vino zavodidagi avangard d'Arenberg kubidir. Bu ko'p qavatli arxitekturada jamoat va xususiy tatib ko'rish xonalari, virtual fermentlar, barlar va yarim hal qilingan Rubik kubiga o'xshash tuzilma joylashgan bo'ladi. Kub 16 ta gidravlik soyabon bilan bezatilgan, ular o'yinning xoreografik tartibida ochiladi.

D'Arenberg Cube butun mamlakat bo'ylab boshqa "sharob + dizayn" tajribalariga qo'shiladi, shu jumladan, 2017 yil oktyabr oyida ochilgan Melburnning Mornington yarim orolidagi 50 million dollarlik haykal parki, yerto'lalar eshigi va Point Leo Estate uzumzoridagi yaxshi ovqatlanish restorani. Toni Kregg, Zadok Ben-Devid va Inge King kabi haykaltaroshlarning 50 dan ortiq zamonaviy asarlari okean manzaralari, uzumzorlar, chorva mollari va mahalliy bog'larga qarama-qarshi bo'lib, uzumzorida barel shaklidagi asosiy bino joylashgan. eshik va 110 o'rinli restoran.

Mornington yarim oroli, shuningdek, Avstraliyaning eng yangi uzumzorli mehmonxonasi-46-xonali "Jackalope" ning aprelda ochilgan uyi. Afsonaviy mavjudot nomi bilan atalgan mehmonxona, san'at, dizayn, taom va hikoyani birlashtirgan ajoyib tajribaga ega. Butunjahon arxitektura festivalida qisqa ro'yxatga olingan.

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Uyda sinab ko'rish uchun ichimlik

2015 yil Rojdestvo arafasida, Adelaida -Xillz sharob ishlab chiqaruvchilari va distillashchilari Brendan va Laura Karter meni ko'p yillar davomida iste'mol qilgan jumboqning oxirgi qismini taqdim etishdi.

2010-yillarning boshlarida avstraliyalik jinni qayta uyg'onish boshlanganidan beri-bir necha yil o'tgach, birinchi zamonaviy avstraliyalik vermutlar chiqarilgandan keyin-men kimgadir Campari-ga uy sharoitida alternativa yaratishni xohlardim. Negroni mashhur kokteylining butun avstraliyalik versiyasini ichishni boshlang.

Avstraliyalik Negroni tarkibidagi ingredientlar bundan o'n yil oldin mavjud bo'lmagan. Arsin Xauspian

Carters-ning so'nggi mahsuloti Okar men kutgan narsadir: achchiq, qora-to'q qizil amaro qirg'oq bo'yidagi tropik o'rmon botanikasi, shu jumladan, arpabodiyon, Devidson olxo'ri va qulupnay rezini yordamida tayyorlangan.

Bu qandaydir muhim bosqichdek tuyuldi: ko'p millatli ichimliklar ishlab chiqaruvchi kompaniyalar chet elda ishlab chiqaradigan ingredientlarga tayanmasdan, Negroni kabi mashhur ichimlik tayyorlash, Avstraliyaning tez rivojlanayotgan va tez pishadigan vinochilik, pivo tayyorlash va distillashiga bo'lgan ishonch ovozi edi. jamiyat.

Brendan va Laura Karter, Okar ishlab chiqaruvchilari. Devid Solm

Bu juda to'la kokteyl. Yovvoyi yashil chumoli Jin nimadir portlashlarni sitrus mevalari bilan ta'minlaydi gulguk (yashil chumolilar) va boyligi boobiala (mahalliy archa). Maidenii Sweet Vermouth, Viktoriya markazida, frantsuz tug'ilgan vino ishlab chiqaruvchisi, dengiz maydanozi, daryo yalpizi va o'tqo'nmas kabi o'simlik, sho'r, tuproqli botanika yordamida aralashtiriladi. Va Okar-bu yomg'irli, achchiq, evkalipt bog'langan mevalar.

Ichimlik - bu kuchli -dumaloq va shirinlikdan tortib tortuvchi, mentol-o'tkirdan sitrus-nordongacha bo'lgan Avstraliyaning o'ziga xos ta'mi va ta'midan iborat qatlamli, mamlakat bo'ylab uchib o'tadigan chuqur binafsha rang ruhiy tush kabi, sizning his-tuyg'ularingiz kuchayadi va atrofingizdagi barcha hidlardan ogoh bo'ladi. .

Men birinchi marta sinab ko'rganimda, bu kokteylni bundan o'n yil oldin bo'lgani kabi, men ham hayron qoldim: o'sha paytda uchta komponentdan hech biri yo'q edi. Qisqa vaqt ichida biz qanday yo'lni bosib o'tganimiz haqida o'yladim.

Va keyin men nufuzli faxriy Yalumba vino ishlab chiqaruvchisi Piter Uoll bilan bo'lgan suhbatni esladim va bu ichimlik, albatta, Avstraliyaning ancha uzoq davom etgan urf -odatlaridagi so'nggi yangilik ekanligini angladim.

Men Piter bilan 30 -yillarda Yalumbaning Niblik kabi mahsulotlarni ishlab chiqish tarixi haqida gaplashgandim. Men unga bu kitobni yozishimning sabablaridan biri, zamonaviy avstraliyalik ichuvchilarning kokteyllardan tortib pivo ishlab chiqarishgacha, yangi spirtli ichimliklardan tabiiy vinolargacha, ota -onalari ichganidan ancha kengroq ichimliklarga bo'lgan qiziqishining ortishi ekanligini aytdim.

"Va menimcha, bu ajoyib", dedi u. "Biz ko'p jihatdan o'z joyimizga qaytmoqdamiz. Bu orada nima bo'lganiga amin emasman. "

BILISH KERAK
Butun Avstraliya Negroni xususiyatlari Mastlik: Avstraliyani shakllantirgan o'nta ichimlik Maks Allen tomonidan, shu oyda Temza va Xadson tomonidan nashr etilgan. $ 32.99.


Ovqatlanadigan narsa qidiryapsizmi?

Melburndagi 50 ta eng yaxshi restoran

Agar to'qqiz yoshli bolaning metabolizmi va Kardashianning moliyaviy ahvoli bo'lmasa, siz hech qachon Melburnning yirtqich ovqat mashinasiga qarshi tura olmaysiz. Ochilishlar to'xtamaydi va hech kim nima bo'lishini bilishga vaqt topolmaydi. Bizdan tashqari, ya'ni. Mana, bizning eb-yo'q qiladigan ro'yxatimiz va Melburndagi eng yaxshi 50 ta restoranga ko'rsatma.


Hamsi

Eritma ovqat iflos so'z bo'lishi mumkin, lekin bu Bridge Road restoranida zamonaviy Osiyo Avstraliya taomlarini tayyorlaydigan oshpaz Thi Le qo'lida emas. Le Cumulus va Town Mouse -da ishlagan ko'p qavatli nasl -nasabga ega va u o'zining birinchi yakkaxon tashabbusida erga urilgan. Le taomlari qiziqarli va sarguzashtli. Uning Vetnam uslubidagi qon pudingi allaqachon tanqidchilar kosberg salatiga o'ralgan va tuzlangan zanjabil va yangi o'tlar bilan o'ralgan go'shtli taomni tanqid qilar ekan, mazali taom maqomiga erishdi.


Adashgan mikolog: Kris Xopkins Melburnda mexnatda

Xris Xopkins, Las -Vegas kosmopolitining mikologi, yaqinda Avstraliyada 17 kun davomida Merrywell yangi gastro -pubida, yangi yangilangan Crown Perthda maslahatlashdi. Pertlik Xopkins Melburnga borishga va shaharning dinamik bar sahnasini tomosha qilishga vaqt topdi. "Men u erda bo'lganimda, men mexnat dunyosiga umuman aralashmaganman", deydi u. "Shunday qilib, orqaga qaytib, Melburn qanday qilib ulg'ayganini va o'ziga xos taom va ichimlik kimligini topganini ko'rish juda yoqimli edi." Xopkins omad qozondi va Yelp Melburn jamoatchilik menejerini shahar bo'ylab aylanib chiqdi. "Olti bar haqiqatan ham har xil va har xil sabablarga ko'ra ajralib turardi", deydi u. "Bu uzoq ichish edi." Bitta kamchilik: kuchli Avstraliya dollari. "Kokteyllar 19 dollardan boshlanib, 24 dollargacha ko'tarildi", deydi u. Bu erda Xopkins Melburn bo'ylab ajoyib mexnatni baham ko'radi.

Maqola reklama ostida davom etadi

Eau Devi
Eau Devining asl Sidney operatsiyasi yillar oldin dunyodagi eng yaxshi kokteyl -bar deb topilgan va hozirda ular Melburnda yangi manzilga ega. Haqiqatan ham makon juda zo'r va bema'ni. Shaxsiy kutubxona xonasi bor, uning devorlari juda ko'p. Barda pivo krani kabi maxsus qurilgan, azotli dispenserli o'z musluki bor. Eau Devie ortidagi bolalar NYC's Milk and Honeyda ishlaganlar, shuning uchun ular eng yaxshilar bilan mashg'ul bo'lishgan. Ularning Sidney operatsiyasi juda katta va katta hajmda, lekin yangi joy kichikroq va yaqinroq. 1 Malthouse Leyn, 61/(3) 412-825-441, eaudevie.com.au

1806
"Bu bardagi kutubxonadagi ruhlar to'plami katta va asosan xo'jayinning shaxsiy kolleksiyasidagi butilkalardan iborat. 1806 - bu juda an'anaviy bo'lgan klassik kokteyl bar. Bu erda barmenlar juda klassik retseptlar qilishadi va qutidan unchalik uzoqqa ketishmaydi. Ularda ulkan bar bor, men Melburnda ko'rgan eng kattasi, lekin bar atrofida atigi to'rt yoki beshta stul bor va bu o'rindiqlar sizga aksiyani kuzatishga imkon beradi. Har bir barmen barning boshqa bo'limi bo'ylab aylanadi, deyarli restoranning oshxona chizig'i. Shunday qilib, siz oshxonada yoki polda buyurtma berayotgan yoki barning orqasida ovqat pishirayotgan barmenni ko'rasiz, keyin bitta bosh barmen, xuddi bosh oshpaz singari, buyurtmalarni chaqiradi. Ular bu erda aql bovar qilmaydigan darajada ko'p ichimliklar ichishadi va ularni chindan ham tez chiqarib yuborishadi. Men u erda chorshanba kuni kechqurun edim va u yuqoriga va pastga yig'ilgan edi. Men Tom va Jerri bilan gaplashdim, bu xuddi tuxum qo'yidagi kappuchino ko'pik bilan ishlangan va maydalangan muskat yong'og'i bilan xizmat qilgan. Men ularga bu g'oyani o'g'irlamoqchi ekanligimni aytdim va u bilan o'z menyuimni o'ynadim. Yashil ko'chasi 67, 61/(3) 9529-7899, backbar.com.au, 1806.com.au

Maqola reklama ostida davom etadi

8 -bo'lim
Bu men ko'rgan eng g'alati, eng zo'r sho'ng'in. U hech bo'lmaganda orqa xiyobonda, bar esa g'ildirak yo'qligi sababli bloklarga qo'yilgan kichik qalay qobiqli mobil uyda. Harbiy kamuflyaj soyaboni odamlar yangi tayyorlangan kokteyllar ichadigan ochiq stol va o'rindiqlarni soyabon qiladi. Ichimliklar hech narsaga yaramaydi. Bu, albatta, kokteyl emas, lekin ichimliklar yaxshi va hech qanday taxmin yo'q. Odamlar ochiq barbekyu ustida panjara qiladilar, pivoning yaxshi ro'yxati bor va jonli guruhlar musiqa kuylaydilar. Bu shahardagi sigaret chekishingiz mumkin bo'lgan joylardan biridir. 27-29 Tattersalls Leyn, 61/(3) 430-291-588, section8.com.au

Croft instituti
8 -bo'lim yaqinida, men ko'rgan eng g'alati ko'rinadigan barga duch keldik. Croft institutida yuqori qavatda restoran/bar bor, pastki qavat esa 1960-70 -yillardagi o'rta maktab ilmiy laboratoriyasiga o'xshaydi. U o'lik xiyobonning pastida joylashganki, sizni xijolat tortib ketganday his qiladi. Ammo keyin siz bu joyga kirasiz va devorlar mozaikaga o'xshash oq plitalar bilan bezatilgan va devorlarga kokteyl asboblari osilgan. Ilmiy stolga o'xshagan baland stollar orqa devorda joylashgan va taxtada kokteyllar menyusi mavjud. Bu mutlaqo kutilmagan va juda g'ayrioddiy. 21 Croft Alley, 61/(3) 9671-4399, thecroftinstitute.com

Maqola reklama ostida davom etadi

Kodiak klubi
Kodiak klubi Fitzroyda joylashgan, shahar atrofi, bundan 15 yil oldin mahallaning qarorgohi bo'lgan, ammo hozir u butunlay zamonaviy va zamonaviy. Kodiak Club - bu gamburger, gofret va yaxshi pivo kabi yaxshi pub taomlarini taklif qiladigan ajoyib joy. Men borgan kecha ular temir oshpaz uslubidagi mexnat musobaqasini o'tkazishdi. Ular buni har oyda bir marta qilishadi va siz hech qachon qaysi spirtli ichimliklar homiysi ekanligini bilmayapsiz va shaharning bufetchilari raqobatlashadilar. Bu joylarni xuddi er osti mexnat musobaqasi kabi harakatga keltiradi. Brunsvik ko'chasi, 272, 61/(3) 9417-3733, kodiakclub.com.au

Qora marvarid
Men Melburnga borgan eng yaxshi bar - Qora inju. Men buni faqat Nyu -Yorkdagi xodimlarnikiga tenglashtirardim. Barmenlarning hammasi yirtilgan va o'zlarini birodarlik hissasiga o'xshatdilar. Kokteyllar ro'yxati bir necha haftada o'zgaradi. Men bufetchiga aytdimki, men aytganlarimni ichaman, u meni larzaga solishi mumkin va menga achchiq angostura quydi. Uy egasining ismi Massimo, u italiyalik aqldan ozgan yigit va u erda kichkina joylar bor-faqat chordoq deb nomlangan, faqat payshanbadan shanbagacha ochiq. Chordoqda 1970 -yillardagi Fernet va boshqa keksa, g'aroyib narsalar kabi ajoyib vintage ichimliklar bor. Brunsvik ko'chasi, 304, 61/(3) 9417-0455


Epikuriyaliklar uchun sakkizta eng yaxshi gurme taomlari festivali

Eng yaxshi gurme taomlari festivallari Mishel yulduzli restoranlarning oshpazlarini, dunyoning eng yaxshi miksologlari va mukofotga sazovor bo'lgan sommelierlarini olib keladi.

Muallif: Kristen Shirley | 2020 yil 23 -iyul

Nafas olish uchun navbat kutadigan kunlar o'tdi, eng yaxshi gurme taomlari festivallari Mishel yulduzli restoranlarning oshpazlarini, dunyoning eng yaxshi miksologlarini, mukofotga sazovor bo'lgan sommelierlarni va muxlislarni bir joyga to'plab, kechki ovqatlar va g'aroyib kechalarda ovqat va sharobga bo'lgan muhabbatlarini birlashtiradi. , samimiy pishirish darslari va ajoyib ta'm.

Chef Fest

Four Seasons Resort Hualalai, Gavayi

Gavayi orollariga tashrif buyurish har doim yaxshi vaqt, lekin aqlli sayohatchilar Chef Festga sayohatlarini har yilning noyabr oyida Four Seasons Resort Hualalai -da rejalashtirishadi. Bo'shashgan va samimiy tadbir go'zal kurortda bo'lib o'tadi va Jyeyl Beard mukofoti sovrindorlari Mashama Beyli, Klod Le Tohik va Charlz Fan kabi qiziqarli oshpazlar ro'yxatini o'z ichiga oladi, Hualalai ijrochi oshpazi Tomas Bellek. Dam olish kunlari oshpazlar bilan bocce va pufakchalar bilan boshlanadi, bu mehmonlarga savollar berish va ular bilan tanishish imkoniyatini beradi. Ovqat pishirish darslari boshqa festivallardan farqli o'laroq interaktivdir, shuning uchun mehmonlar oshpazni tomosha qilishdan ko'ra, oshpaz bilan bir vaqtning o'zida taom tayyorlash uchun juftak bo'lishadi. O'tgan yili Savannadagi kulrang oshpaz Beyli mehmonlarga qanday qilib insonparvarlik bilan o'stirishni va lobster tayyorlashni o'rgatgan edi.

Ley ishlab chiqarish kabi turli xil madaniy tadbirlar mavjud va jadval juda yengil, shuning uchun Katta orolni o'rganish va kurortning go'zal plyajlari va basseynlarida dam olish uchun ko'p vaqt bor. Sharob va spirtli ichimliklarning muhim tarkibiy qismi ham bor: Top mikologlar har kuni plyaj bo'yidagi kokteyl demolari va kichik ustaxonalarni o'tkazadilar. Dam olish kunlari eng ko'p talab qilinadigan chiptalardan biri bu noyob sharobni tatib ko'rishdir, u Napa vodiysidagi Colgin Cellars va Harlan Estate kabi eng yirik nomlardan vertikal tatib ko'rishni o'z ichiga oladi. Kechqurun, kechki ovqatlarning kombinatsiyasi mavjud, u erda oshpazlar imzo qo'yilgan idishlar va ko'proq rasmiy kechki ovqat bilan stantsiyalar o'rnatadilar. Festival "Ulu Ocean Grill" dagi gala bilan yakunlanadi, u erda mehmonlar ajoyib shampanni ichishadi (o'tgan yili ular Louis Roederer Cristalga xizmat qilishgan) va oshpazlar bilan yulduzlar ostida ko'p qirrali ekstravaganzadan oldin qo'shilishgan.

Epikur

The Dolder Grand, Zürich, Switzerland

From Botero to Miró, including Warhol, Man Ray, Judd and more, the art collection at Zürich’s The Dolder Grand rates the hotel as a destination in itself. Ensconced in the woods, it overlooks the city’s gleaming lake, just walking distance from downtown. But it also reigns as a food mecca, with a culinary program helmed by Heiko Nieder of two-Michelin-starred The Restaurant. Best-known for elegant presentation and light fare, his artful cuisine mirrors Zürich’s contemporary, urbane buzz. To share his talents and collaborate with other like-minded gastronomes, The Dolder Grand and Nieder launched The Epicure — Days of Culinary Masterpieces, an indulgent, six-day gourmet jamboree, in 2014. Each September, a group of chefs from Michelin-starred restaurants around the world (last year’s lineup included Alain Passard, Nick Bril and Jan Hartwig, among others) join Nieder at The Dolder Grand to converse, exchange ideas, teach and prepare toothsome dishes for the attendees. Guests can dine on guest-chef-prepared, multi-course dinners at The Restaurant, attend master classes on a slew of subjects from cigars to caviar, and taste plenty of dishes in the exquisite, two-story Steinhalle Gallery. “The best part of the event is watching my colleagues applaud and support one another,” says Nieder. The next event is scheduled for June 29-July 4, 2021. Words by Becca Hensley

Aspen Food & Wine Classic

Aspen, Colorado, USA

In the off-season, Aspen can still feel like an unassuming mountain town — until you walk by Prada or notice Gwyneth Paltrow traipsing down the street. But the upscale vibe intensifies one weekend each summer in June when the gourmet crowd descends upon the ski hamlet in a throng 5,000 epicureans strong. This seriously food-centric festival welcomes the world’s premier experts on grub and libations. Expect celebrity chefs (think: Rick Bayless, Geoffrey Zakarian and Oziq -ovqat va vino’s Best New Chefs) and kitchen-savvy authorities of every stripe. Martha Stewart (who shared her Aperol spritz recipe last year to a full-house audience) will return to a gargantuan program, which features more than 80 cooking classes and wine seminars, plus panel discussions and foodie soirées. Sponsored by a clique of luxury brands and sometimes even countries, the Classic’s veritable living room is the see-and-be-seen Grand Tasting Pavilion, an immense tent that mimics the surrounding peaks. Book the Paepcke Suite, Aspen’s top suite, at the slope-side Little Nell, which is big enough to throw your own food lover’s shebang. New to the program: a non-alcoholic beverage seminar in honor of the mocktail trend. The 2020 festival was canceled due to safety concerns, but it will return June 18-20, 2021. Words by Becca Hensley

St Moritz Gourmet Festival

St Mortiz, Switzerland

A penchant for healing waters first drew tourists to St Moritz in the late 19th century. Today, the swanky alpine village in Switzerland’s Upper Engadine Valley prevails as a peerless ski destination, as famous for its social scene as its nearly 250 miles of ski trails and slopes. Two-time host of the Winter Olympics and home to some of the world’s most acclaimed hotels and restaurants, the glamorous ski town hosts an annual winter festival called White Turf — multiple days of horse races executed across a frozen lake. In between events, spectators ski, snowboard, frolic — and eat. Most skiers vie for hard-to-procure mountainside reservations, knowing that where they lunch (and après ski) is as important as which mountain they’ve conquered. In that mode, St Moritz Gourmet Festival joined the winter milieu more than a quarter-century ago, bringing choice culinary stars from around the globe for nine days of cooking demonstrations, mountaintop dinners, fêtes, collaborations and competitions. Sponsored by St Moritz’s top hotels, restaurants and other luxury brands like Porsche, the culinary party involves the entire town. Visiting chefs are matched with local chefs for both cooking and skiing activities. Last year’s festival showcased an all-female lineup of 10 chefs, including London’s Asma Khan, Copenhagen’s Kamilla Seidler and Bangkok’s Bee Satongun. To channel St Moritz’s original snowbirds, book the moody Hitchcock Suite (Alfred’s favorite room) at historic Badrutt’s Palace. Words by Becca Hensley

Cayman Cookout

The Ritz-Carlton, Grand Cayman

Every January, chefs of Michelin-starred eateries and foodies flock to the Ritz-Carlton, Grand Cayman for an extremely indulgent weekend hosted by world-renowned chef Eric Ripert. The Cookout is full of famous chefs, like José Andrés, Daniel Boulud, Dominique Crenn and Clare Smyth, who all say they come to the Cookout to support their close friend chef Ripert (the sunshine can’t hurt either). Chef Crenn, of three-Michelin-starred restaurant Atelier Crenn in San Francisco, says, “the most attractive thing for me is to be able to support my friend Eric. We’re coming here because we are supporting each other.” Only guests attending the Cookout can stay at the hotel, so everyone is there to celebrate the same thing: fabulous food and drinks.

Grand Cayman’s famed Seven Mile Beach is the scene for the cooking and mixology demonstrations. Chef Andrés kicks off the Cookout with an elaborate arrival (past years have seen him arrive by submarine, by horseback and by jumping out of a helicopter). He then heads straight to one of the most popular cooking demos. In his exuberant style, he shows how to cook classic Spanish dishes like paella, and will also have a Spain vs France competition with chef Ripert. The rest of the events are scattered throughout Grand Cayman in beautiful spots like Stingray City, the Botanical Gardens, Rum Point and Royal Palm Beach Club. One of the most exclusive events whisks a small group by private jet to GoldenEye hotel in Jamaica for a decadent lunch in Ian Fleming’s villa, hosted by Craggy Range winery owner Terry Peabody and a different chef each time. Every night, there is a sensational dinner event, whether it’s barefoot dancing on the beach alongside the chefs and watching fireworks, popping bottles of champagne on a glass dance floor over the Ritz-Carlton’s pool, or the exquisite gala dinner at Blue by Eric Ripert.

To'plang

JW Marriott Venice Resort & Spa, Italy

Set on Isola delle Rose, an island a short boat ride away from the tourists in St Mark’s Square, JW Marriott is a private oasis with space to decompress and truly relax, especially while enjoying its celebrated spa and extensive wellness offerings. It is fitting that its signature event, Gather, is described as an epicurean and mindful experience, as it’s not just about the food and wine — although it is excellent, as this is Italy, after all. A host of chefs from Michelin-starred restaurants, including Fabio Trabocchi, Ciccio Sultano, Angela Hartnett and Martina Caruso James Beard Award winner Jonathan Waxman and celebrity chef Giada De Laurentiis attend the weekend and participate in cooking demonstrations and fabulous dinners. Each night, the chefs host individual dinners around the island before the final evening’s gala dinner, where each prepares a course. To recover from the indulgence, head to JW Mindfulness House or enjoy wellness programming with experts offering yoga classes, guided meditations, a crystal bar and tuneBed, which uses sound, biofrequencies and vibration to calm your mind and body. It’s the perfect antidote to overindulgence and savoring la dolce vita.

Melbourne Food & Wine Festival

Melburn, Avstraliya

Ravenous? Wouldn’t you love a seat at the world’s longest lunch? In Melbourne, that constitutes a coveted reservation for 1,600 during the Melbourne Food & Wine Festival, held each March. A keystone event of the fête since 1993, Bank of Melbourne World’s Longest Lunch takes place outdoors in verdant Treasury Gardens, with Melbourne-based culinary masters at the helm. Enthralling roads are packed with unique shops, bars, cafes and galleries — inventive, idiosyncratic, sophisticated Melbourne does everything with style. It has set high standards in the food industry, with local chefs showcasing their diverse heritage in style and preparation. There is a focus on local produce, and the festival has a strong farm-to-table ethos, but it goes further than that by including ingredients used by indigenous Australians or dishes that tell a local story with poetic elan. Each year, the festival brings together some of the world’s top names in the epicurean universe for 10 days of events, demonstrations, seminars and workshops. Base yourself at The Langham, Melbourne, the city’s grande dame, five-star hotel, which lords over the Yarra River along the buzzy Southbank Promenade. Relax at the impressive Chuan Spa between bites. The next edition will be held in spring 2021. Words by Becca Hensley

Newport Beach Wine & Food

Newport Beach, California, USA

Newport Beach epitomizes laid-back California glamour. It has pristine beaches, incredible restaurants and friendly residents who are happy to share their idyllic town with visitors. This hospitality moves to the next level during Newport Beach Wine & Food Festival, when some of the town’s most glamorous estates open their doors during the signature estate tour and progressive lunch hosted by celebrity chef Richard Blais, where guests enjoy a dish at each estate in a moveable feast. The weekend mixes premier events — including the opening gala dinner, Cristal champagne and Petrossian caviar pairings, Opus One vertical library tastings and a VIP golf tournament at Pelican Hill — with casual grand tasting events and a waterfront barbecue at Newport Harbor. This year’s edition takes place October 8-11 and features local restaurants alongside celebrated chefs like Nobu Matsuhisa, whose cooking demonstration and lunch is one of the weekend’s hottest tickets, and master sommeliers who guide you through the intimate wine panels and tastings. Be sure to buy a ticket that includes access to the Diamond Club Lounge, which hosts private meet and greets with the sommeliers and chefs, has exclusive wine tastings and the chance to join the mailing lists at some of Napa’s most prestigious vineyards.

Images: Andrew Richard Hara, Galdones Photography/FOOD & WINE, Attila Czinke, David Biedert, Rebecca Davidson Photography, PPR Media Relations AG


Struggling Melbourne nightclub successfully converted into bar

Sri Lankan best friends Sam Silva and Indy Weerakoon have converted a struggling nightclub into successful Collingwood bar and restaurant Sixty Smith, despite enduring three lockdowns in its opening months.

In September 2019, the best friends decided to transform Sam’s struggling nightclub (formally Blue Velvet Bar & Nightclub) into a bar, with the sole purpose of delivering top service to its visitors without it costing patrons “an arm and a leg”.

The Sixty Smith co-owners combine Sam’s 25 years of experience in hospitality and Indy’s love for food and drinks to launch the bar in November last year. However, the three lockdowns Victoria has experienced in that time have prevented the bar from gaining popularity in the community.

Bars and Clubs recently spoke with Sam and Indy to chat about how they nearly closed the bar but thankfully chose to endure.

Indy said: “Everything we wanted is exactly what we have here and every week it’s pleasing to see our growing customer base. Which is the best feeling, we take a lot of pride with our repeat customers.

“The most difficult thing is getting people to come in. The front of the venue is deceiving from what’s inside. We have incredible drinks, a restaurant that makes really amazing food with four different rooms.”

Sam added: “Getting the name out there is difficult, for people to know who you are and what you’re doing. This place has changed hands a few times so I think there’s a bit of distrust and unfamiliarity from the customer.

“In February and March this year we were questioning ourselves, it was difficult with little foot traffic coming through the door. By mid-march however, we thankfully started getting more in.”

Sixty Smith upstairs bar.

Securing its longevity

Indy and Sam believe the key to its long-term success and cementing itself as a popular bar in the area, lies with creating an environment where customers are interacting with people, not with a business.

They said: “We also follow what you see in Japanese restaurants where staff greet and farewell patrons three times. So we want to create something like that. The server, bartender and our manager all need to say goodbye to each customer as they leave.

“We want the customer to feel special and welcome at any time and to know we appreciate their business.

“That’s why people go out, because they want that attention. If you’re kind enough and polite enough to say ‘thank you so much, come again’, it sticks with people and they come back.”

A winning combination

Sam and Indy also co-own the Fitzroy Beer Garden, which offers a popular nightclub scene one block from Sixty Smith. They said creating differing experience offerings has been well received by the community.

“We didn’t want to be doing the same kind of thing this close to each other. So we thought about how to differentiate ourselves. The food we do here is different to any place around here,” Indy explained.

“You don’t have the pompousness [like at restaurants in Spain], you don’t need to spend an arm and a leg to have good quality nice and aesthetic food. And I said why don’t we have a place like that?

“At the end of the day we’re in business, everyone wants to make money, but we’re not here to rip anyone off. We hate complex, over catering, over engineering, we’re very simple guys.”

Sam added Sixty Smith’s customer service ideals are simple, and they have had feedback that reflects that, stating: “We operate under the four pillars of a venue, which is the food and drinks, your service, the ambience and the pricing. And we like to think we do all of these well.

“If you do right by the customer then they come back. From our Google reviews we don’t have anyone that’s disappointed. The only customer feedback that was slightly negative was that the food came out too quick. So if our problem is how efficient we are, then we’re doing okay.”

Sixty Smith beer garden.

A back seat approach to creativity

While the owners’ influence can be found in many areas of the business’ ideals and functionality. It isn’t however, found in the menu or behind the bar.

Instead, they have left the originality to head chef Three Phadungkarn and bar supervisor Johnny Kinnaird who have worked together to create a menu where the food and beverages complement each other.

“In terms of the creativity behind the bar and kitchen we give full rein to our team. They’re very creative guys, it’s unfair for them to get told what they can and cannot make, especially from me since I’m in finance,” Indy said.

“We sit down with Johnny our bar manager who’s Irish and he pitches his visions, so we’re currently doing our Irish cocktail appreciation theme and Irish drinking night.”

Johnny also told Bars and Clubs that his idea of the best cocktails is to take the classics and add another layer of creativity to them, as well as creating his own stand-alone inventions.

“I’ve always been big on the classics but doing a spin on them, making them taste the same as the classics but with a bit of craft with the ingredients.

“Our cocktail menu is divided into six twisted classics and six of our own. Which gives us the creative freedom while not changing our classic twist options.

“It’s amazing to see like how fast the people are liking what we do so far.”

Three added while there are challenges between front and back of house, ultimately their goal remains the same: “It’s different from where I used to work where I will have a budget but now I have a lot more freedom. We’re always challenging each other but we always find middle ground and respect each other and we have one goal at the end of the day and we both want to achieve that.”

Trending towards to top shelf

Indy and Sam have seen a shift in consumer spending since venues have started opening in Melbourne. They said for Sixty Smith, people are extending their stays and are willing to spend extra to have the best quality available.

They said: “People are happy with our prices, they’re happy to get outside. I think people have realised that freedom is a precious thing.

“So when they’re out, they’re staying out longer, they’re happy to pay that extra two or three dollars for the top shelf. And people’s expectations are higher with service.

“They could go anywhere, everyone needs the business. But there has to be a point of difference. So we said we need to look after everyone who comes in here.”

Sixty Smith’s bar is located at 60 Smith Street and is open Tuesdays to Thursday and Sunday from 4pm to 11pm, Friday and Saturday from midday to 1am.