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BrewDog wants Aussies to ‘get on the beers’ – now and in...

January 22, 2021

Sweet Summer Suite feat. Melbourne’s finest DJs

January 21, 2021

Queens of Club Release ‘Bones’

January 21, 2021

BAD RELIGION SHARE “EMANCIPATION OF THE MIND”

January 21, 2021

BRISBANE’S LÂLKA SHARES NEW SINGLE ‘ATOMIC BLONDE’

January 21, 2021

DEB NEVER SHARES NEW SINGLE ‘SOMEONE ELSE’ + OFFICIAL MUSIC VIDEO

January 21, 2021

NICKY NIGHT TIME, ALI LOVE AND BREAKBOT TEAM UP FOR DISCO SENSATION...

January 21, 2021

ORB LIVE AT THE FORUM MELBOURNE MARCH 20 ~ ONE NIGHT ONLY...

January 21, 2021

BLUESFEST CHAIRMAN PETER NOBLE’S STATEMENT

January 20, 2021

UNUM ALBANIA FESTIVAL REVEALS FIRST HEADLINERS FOR 2021 RICARDO VILLALOBOS, SETH TROXLER,...

January 20, 2021

Queens of Club

January 20, 2021

DZ DEATHRAYS RELEASE BIG F**K OFF ROCK SONG ‘ALL OR NOTHING’ FROM...

January 20, 2021

French artist Laure Briard shares new single and lyric video ‘Supertrama’, new...

January 20, 2021

GOAT GIRL Share new track & video ‘Badibaba’ New album On All...

January 20, 2021

MIA WRAY RELEASES HIGHLY ANTICIPATED NEW SINGLE ‘NEVER GONNA BE THE SAME’...

January 20, 2021

HAND HABITS Announces dirt EP out February 19th Shares video for new...

January 20, 2021

NGV: Tonka Pop-Up at Triennial EXTRA, New Video Tours and Surrealism Online...

January 20, 2021

CHASING GHOSTS DROP NEW SINGLE AND VIDEO SUMMER NEW EP HOMELANDS OUT...

January 20, 2021

JUAN WAUTERS Releases new single & video ‘Presentation’ feat. Nick Hakim and...

January 20, 2021

SCOTT DARLOW RELEASES NEW SINGLE ‘FORGOTTEN AUSTRALIA’ WITH STAR-STUDDED VIDEO

January 19, 2021

Thrashville releases full program for 2021 event

January 19, 2021

Iconic 80’s Chicago House Label DJ International Relaunches With Anthony Thomas’ ‘Promised...

January 18, 2021

ALPINE FESTIVAL SNOW MACHINE EXPANDS TO NEW ZEALAND ANNOUNCES LINE UP FEATURING...

January 18, 2021

DESCENDENTS SHARE NEW TRACK ‘THAT’S THE BREAKS’

January 18, 2021

Visit Victoria and Mushroom Group proudly partner for ‘2021 SOUNDS BETTER TOGETHER’...

January 18, 2021

KING STINGRAY DEBUT NEW TRACK ‘GET ME OUT’ . OUT TODAY VIA...

January 18, 2021

Em Rusciano takes to Melbourne’s Sidney Myer Music Bowl on Thu 18...

January 18, 2021

MELBOURNE MUSIC WEEK ADDS MORE TO IT’S EXTENDED SUMMER PROGRAM Melbourne Music...

January 18, 2021

SYNTHONY TO LIGHT UP MELBOURNE FOR A ‘ONE NIGHT ONLY’ SHOW LIVE...

January 18, 2021

INDIGO SPARKE Signs to Sacred Bones Shares new single ‘Everything Everything’ Announces...

January 18, 2021

UPCOMING R&B ARTIST MAKALITA UNVEILS NEW SINGLE ‘DO THIS’

January 18, 2021

Nicky Romero Kicks Off 2021 with Return To His Progressive Roots on...

January 16, 2021

Cool Sounds share ‘Crimson Mask’ from forthcoming LP ‘Bystander’

January 15, 2021

Melbourne artist CANTRIPS return with new track ‘GOODBYE YESTERDAY’

January 15, 2021

Dro Carey Shares ‘Another Knot (Satl Remix)’ + Releases Instrumental Version Of...

January 15, 2021

YAWDOESITALL brings more heat on new single ‘TEST DRIVE’, featuring TAWANDA

January 15, 2021

Volen Sentir shares stunning LIVE @ Magic Forest

January 14, 2021

Psychedelic Porn Crumpets are amped for the New Year with brand new...

January 14, 2021

JESS LOCKE Releases new single & video ‘Dead and Gone’ Announces Jan/Feb...

January 14, 2021

JULIEN BAKER Releases new single and video ‘Hardline’ Watch KEXP live performance...

January 14, 2021

BRIJEAN Share new single ‘Ocean’ New album Feelings out February 26

January 14, 2021

ROLLING BLACKOUTS COASTAL FEVER RELEASE VIDEO FOR ‘THE ONLY ONE’ TAKEN FROM...

January 13, 2021

MITCH KING SIGNS TO RECLUSIVE RECORDS RELEASES NEW SINGLE ‘OIL & WATER’

January 13, 2021

Silverstein Announce ‘Out Of This World’ Virtual Concert Series 3-Part Immersive Performances...

January 13, 2021

EMMIT FENN EMBRACES THE DARKNESS ON NEW SINGLE “EDGE OF THE DARK”...

January 13, 2021

BEN HARPER SHARES INSPIRING NEW SONG “BLACK BEAUTY” FEATURED IN THE FILM...

January 13, 2021

NOFX ANNOUNCE NEW FULL-LENGTH, SINGLE ALBUM

January 13, 2021

TEENAGE KICKS AT BURLEIGH BAZAAR ANNOUNCE STACKED LINEUP FOR MINI-FEST ON THE...

January 13, 2021
Category:

Eats & Drinks

BrewDog wants Aussies to ‘get on the beers’ – now and in the future     The Brisbane brewery has announced an exclusive, limited edition   six pack for its Aussie investors, and gifted ownership of the Brisbane brewery to Mashd N Kutcher if they chart in triple j’s Hottest 100
Eats & DrinksMusic News

BrewDog wants Aussies to ‘get on the beers’ – now and in the future The Brisbane brewery has announced an exclusive, limited edition six pack for its Aussie investors, and gifted ownership of the Brisbane brewery to Mashd N Kutcher if they chart in triple j’s Hottest 100

written by the partae

Ahead of Mashd N Kutcher’s “Get On The Beers ft Victorian Premier Dan Andrews’” charting in the triple j Hottest 100 this weekend, Brisbane-based craft brewery BrewDog has announced a limited edition ‘Get On The Beers’ six pack. 

Celebrating the nation’s COVID-catchry (thanks to Dan), the six pack of lager will be gifted exclusively to those who invest in BrewDog’s Equity for Punks crowdfunding offer, as a celebration of their investment in the future of ‘getting on the beers’. Anyone who buys shares in BrewDog from the OnMarket offer page before 11th February will automatically receive a six pack as an extra-special perk, as the brewer looks forward to a future full of beer.

The pioneering crowdfunding initiative invites Aussie beer lovers to invest in BrewDog’s expansion Down Under and a better and more sustainable future for beer in Australia. Investors have the opportunity to shape the future of the company in Australia, with plans to open new flagship BrewDog bars in Sydney, Melbourne, Brisbane and Perth by the end of 2021. 

BrewDog is also pledging ownership of their Aussie brewery to Brisbane-grown Mashd N Kutcher if they earn a place in the top 20 of Australia’s favourite countdown. Yes, that’s right. The DJs will receive shares in the Brisbane brewery, thanks to their outstanding contribution to Aussie music and culture.

BrewDog wants everyone to be able to get on the beers – now and in the future, so for the anticipation of ‘Getting On The Beers’, join Equity for Punks today and invest in the beer drinking future of tomorrow. For once, you can not only drink the beer, you can own the brewery.

Investment can be made here https://www.onmarket.com.au/offers/efpoz/ 

BrewDog Australia:

BrewDog opened the doors to its first Australian brewery and taproom, DogTap, in Brisbane last November, and has been firmly planting its roots in the vibrant Brisbane beer scene ever since. The brewery started brewing its first headliner beers on Australian soil in August and has been purpose built for rapid growth with plenty of space available on the site ready for expansion. Aussie-brewed BrewDog beer is currently available nationwide on the recently launched online shop and BrewDog fans across the country can enjoy freshly-brewed BrewDog beer dispatched the next working day.

Due to the success seen in Brisbane so far and high demand from thirsty BrewDog fans around the country, the craft brewer is on the prowl for new sites and is set to expand its presence Down Under, opening new flagship BrewDog bars in Sydney, Melbourne and Brisbane by end of 2021. More details on this to follow in the New Year. 

Equity For Punks Tomorrow:

BrewDog was born with the aim to revolutionise the beer industry and redefine beer-drinking culture. The first carbon-negative beer business in the world, BrewDog is expanding its crew of craft beer punks Down Under. 

BrewDog’s pioneering crowdfunding initiative, Equity for Punks, was born in 2010. Turning the traditional business model on its head, the programme gave thousands of people a front row seat to the craft beer revolution. It has since amassed a community of over 150,000 Equity Punk investors who are at the heart and soul of the business.

With an initial target of $300,000 and a maximum raise of $10 million, every single dollar raised will be used to sustainably fuel BrewDog’s growth in Australia and New Zealand and fund investment in groundbreaking, high-impact green infrastructure that will help build a more sustainable future for us all. After all, there is no point making beer, if we don’t have a planet to drink it on. Investments start from $100 and can be made through the OnMarket platform at www.brewdog.com/efpoz until 11 February 2021. Full details can be found in the Offer Information Statement.

January 22, 2021 0 comment
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NGV: Tonka Pop-Up at Triennial EXTRA, New Video Tours and Surrealism Online Course
Eats & DrinksFestival NewsMusic News

NGV: Tonka Pop-Up at Triennial EXTRA, New Video Tours and Surrealism Online Course

written by the partae

BOOK NOW: TONKA POP-UP RESTAURANT AT TRIENNIAL EXTRA 

 

Acclaimed Tonka Head Chef Adam D’Sylva presents a new and exclusive menu of modern Indian cuisine at the Tonka pop-up restaurant during Triennial EXTRA. The bespoke menu created especially for the NGV will take diners on a culinary journey for lunch or dinner in the NGV Garden Restaurant featuring al fresco dining throughout the garden.  

 

D’Sylva brings with him a reputation as one of Melbourne’s most well-known culinary talents at the helm of both the Coda and Tonka restaurants and boasting appearances on MasterChef.  

 

Menu highlights include Morton Bay Bug betel leaves; Madras confit duck leg with Davidson plums and cucumber salad; Bengali curry with Barramundi, Spring Bay mussels, Mooloolaba prawns and Kashmiri chilli; and Mango and coconut bombe Alaska. 

 

Visitors can book a three-course lunch or four-course dinner at the Tonka pop-up restaurant from now until Sunday 14 February.  

 

Running from 15 January – 14 February, the Triennial EXTRA festival features 31 nights of performances, DJs, food, pop-up bars and access to the NGV Triennial exhibition. 

 

BOOK A TABLE: https://booking.nowbookit.com/booking?accountid=23dcd13a-c87c-4d8a-b88e-fc0cd350d64a&venueid=4255&theme=light&accent=0,149,135  

 

MENU: https://www.ngv.vic.gov.au/wp-content/uploads/2021/01/NGV_Tonka-_Menu.pdf  

 

VIDEO TOUR: TIWI EXHIBITION VIDEO TOUR 

 

Experience TIWI, the largest presentation of Tiwi art ever staged, through a guided video tour, led by Dr Judith Ryan AM, Senior Curator of Indigenous Art, NGV. 

 

The Tiwi, the original inhabitants of Melville and Bathurst Islands, are known for their extraordinary art and cultural practices, distinct from those of mainland Aboriginal people. Located 80 km north of Darwin, the Tiwi Islands are unique, in part due to their geographical position, but also language, customary ceremonies, material culture, and kinship system, all of which have a profound influence on Tiwi art.   

 

TIWI, showcasing works from 1911 to the present day and consists of almost 300 works by over 70 artists. The exhibition features 153 works rigorously selected from the NGV Collection and 130 loans of rare historical objects and contemporary paintings from Australian lenders. 

 
WATCH THE VIDEO TOUR: https://www.ngv.vic.gov.au/multimedia/tiwi-exhibition-video-tour/     

 

DEO TOUR: IVAN DURRANT: BARRIER DRAW 

 
Join leading exponent of photorealism, and natural raconteur, Ivan Durrant and NGV Senior Curator of Australian Art, David Hurlston on a tour of Ivan Durrant: Barrier Draw, the major survey exhibition presenting over five decades of the artist’s work. 

 

Ivan Durrant: Barrier Draw is the most comprehensive survey of Durrant’s work to date. Featuring over 100 multi-disciplinary works, the exhibition also unveils a new larger-than-life sculpture inspired by his controversial back catalogue. Drawn extensively from Durrant’s personal collection, the exhibition also includes major works from public and private collections from across Australia.   
 

WATCH THE VIDEO TOUR: https://www.ngv.vic.gov.au/multimedia/ivan-durrant-exhibition-video-tour/  

 

NGV LEARN ONLINE
SURREALISM: 1920s TO NOW ONLINE COURSE RETURNS  

 

After the success of the first iteration Surrealism: 1920s to Now, NGV will launch another round of this self-guided 5-week online course which offers art enthusiasts an intermediate level study of Surrealism and its ongoing influence on contemporary art and visual culture.  

 

Starting with the birth of the movement in Europe in the 1920s, the course introduces the key techniques and processes used by the Surrealists, its arrival in Australia in the 1930s and the ways that it continues to be referenced by artists, film-makers and advertisers working today. Key works in the NGV Collection including James Gleeson We inhabit the corrosive littoral of habit 1940 will be referenced throughout the course to contextualise learning online and in the Gallery.  

 

Contributors to the course include NGV curators, La Trobe University lecturer in Screen Studies Dr Anna Dzenis, multi-award-winning advertising creative Adam Ferrier, and art critic and presenter Dr Andrew Frost. 

 

Participants of the five-part, self-guided course have access to the online content for 8-weeks, commencing Monday 8 February 2021.  

 

REGISTER HERE: https://www.ngv.vic.gov.au/program/surrealism-1920s-to-now-2/  

January 20, 2021 0 comment
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INTRODUCING RE-   THE WORLD’S FIRST PERMANENT BAR BUILT ON WASTE    A SUSTAINABLE DRINKING EXPERIENCE BY MATT WHILEY AND MAURICE TERZINI   TO OPEN FEBRUARY 2021  WASTE NOTHING. TASTE EVERYTHING.
Eats & Drinks

INTRODUCING RE- THE WORLD’S FIRST PERMANENT BAR BUILT ON WASTE A SUSTAINABLE DRINKING EXPERIENCE BY MATT WHILEY AND MAURICE TERZINI TO OPEN FEBRUARY 2021 WASTE NOTHING. TASTE EVERYTHING.

written by the partae

RE-, the world’s first permanent no-waste bar, is set to open in the newly-restored South Eveleigh precinct in February. An inspiring collaboration between hospitality heavyweights Matt Whiley (Scout) and Maurice Terzini (Icebergs Dining Room & Bar; CicciaBella), RE- is a bar built from the ground up to be one of the world’s best, with the kind of drinks program Whiley has made a global name on, supported by Terzini’s signature tone and style.

Whiley’s pioneering ethos, first brought to life at Scout, brought a sharp focus to local ingredients and sustainability, leading the way with drinks that preference innovation and taste while minimising waste. At RE-, Whiley is pushing that to its limits, interrogating everything from the materials and glassware, to the light fittings, ingredients and garnishes, through to what goes in the bin.

The result is an approach to waste that is world-leading, with every facet of the bar considered from the lens of sustainability. Whiley’s ultimate ambition is for RE- to be the driver of a global movement that reframes how bars talk about, and act on, sustainability and waste. More than anything, he wants to demonstrate how sustainability, flavour and enjoyment can, and should, go together.

“RE- is a cocktail bar, first and foremost – a place for people to hang out, have fun, and leave knowing they’ve enjoyed excellent service, good food and great drinks with their mates”, says Whiley. “But if you strip back the layers, you realise there is so much more at play here. We care about our environment, we care about people and we care about our future.”

Whiley continues: “Ultimately, the conversation in the industry can’t just be about shifting how you run a service, it’s completely changing how you dictate what comes through your door in the first place, and that extends to the furniture you use, how you build a menu, what produce you’re getting in, even what packaging it comes in. This is not about preaching what should be done, it’s about creating the platform to take the vital conversation around waste in hospitality forward”.

At RE-, Whiley will oversee a list of 8-10 changing signature cocktails. Built on diverted waste and leaning more twist than traditional, there will be a section of highballs and spritzes, as well as classics to get you started. All the drinks will showcase the kinds of innovative techniques he’s known for.

The bar will serve a range of toasties, flatbread and other bar snacks made with sustainable ingredients and reclaimed produce. “Just because it’s made from offcuts or seconds doesn’t mean it needs to be virtuous,” says Terzini.

The groundbreaking approach extends to the look and feel of the venue; an inspiring collaboration with independent creative production company, Alfred, that pushes the boundaries for sustainable design. Housed in a raw-brick heritage site at South Eveleigh, RE-’s arched windows will cast light on materials chosen for aesthetics as much as impact. A central bar and tables resembling terrazzo are made from Re-Plas recycled bottles and tupperware. Stairs – leading to a mezzanine for groups and masterclasses – and structural features are made from recycled plastic bags. Wood is sustainable, banquettes are clothed in pineapple-leaf fibre and elegant light fittings and wine coolers are made from mycelium. Phillipe Starck and Odger stools and chairs, meanwhile, are built from recycled and reclaimed materials.

Whiley says: “Never has this subject been more important. Food waste costs our economy $20 billion a year – more than five-million tonnes of food ends up in landfill; one in five bags of groceries winds up in the bin. We have a responsibility to look hard at what we’re not using and find ways to make it desirable. At RE-, we’ll showcase this through our bar program, but also build a platform geared towards change on a global level. The time is now”.

Further details about the launch of RE- will be announced in due course.

RE-

Opens February 2021

2 Locomotive Street, Eveleigh 2015

wearere.com.au

December 15, 2020 0 comment
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Festival of Jewish Arts and Music (FOJAM) announce food partners Six Braid and Lox Stock & Barrel ahead of special Leonard Cohen anniversary concert ‘Ladies Who Sing Leonard’ this weekend!  FOJAM PRESENTS LADIES WHO SING LEONARD   A LEONARD COHEN TRIBUTE EVENT  SATURDAY 7 NOVEMBER, 8.30PM – 10PM (ONLINE) Presented by Triple R
Eats & DrinksFestival NewsMusic News

Festival of Jewish Arts and Music (FOJAM) announce food partners Six Braid and Lox Stock & Barrel ahead of special Leonard Cohen anniversary concert ‘Ladies Who Sing Leonard’ this weekend! FOJAM PRESENTS LADIES WHO SING LEONARD A LEONARD COHEN TRIBUTE EVENT SATURDAY 7 NOVEMBER, 8.30PM – 10PM (ONLINE) Presented by Triple R

written by the partae

“This is an opportunity for people to use this night to create an immersive experience. I hope people have little viewing-parties, dress in white, light candles, make one of Leonard Cohen’s famous Red Needle cocktails and join us in a celebration of music and life.” – Anita Lester, Ladies Who Sing Leonard Curator

Festival of Jewish Arts and Music (FOJAM) are gearing up for what’s sure to be a truly climactic season closer to their beloved 2020 Homeward Bound series of events this weekend. The highly anticipated Ladies Who Sing Leonard tribute concert will take place online this Saturday 7 November to coincide with the four-year anniversary of Leonard Cohen’s passing. Festival organisers are encouraging both musicians and audience members alike to immerse themselves in the wonderful world of Cohen, by dressing up, setting the scene, and taking part in a very special evening.

“Alone or together, let’s embrace the spirit of the Master poet. We are asking people to upload photos dressed in white in their decked out spaces, inside or outside, with their decadent consumables and hashtag #ragsoflight #ladieswhosingleonard.”
– Lior Albeck-Ripka, FOJAM Artistic Director

Kylie Auldist

To assist audiences in setting the scene, FOJAM are excited to announce a selection of take-home food and drink packages for all their Melbourne and Sydney attendees courtesy of respective food partners, Six Braid and Lox Stock & Barrel.

Melburnians, treat yourself to a Lady Midnight (Prickly Pear Negroni) cocktail paired with Sixbraid Challah & Beetroot Tahini Dip, or the Closing Time (Dirty Pickle Martini) cocktail paired with Sixbraid Challah & Smashed Egg Salad. Sydney-siders, indulge you and a loved one with a bottle of Artisan red, rose or white wine, your choice of two mains including smoked brisket or ocean trout and a decadent dessert of either warm salted choc chip cookies or a traditional basque cheesecake. Cohen Bundles available to order online now for pickup and delivery on Friday 6 November (Melbourne) or Saturday 7 November (Sydney), but be sure to place your order before 4pm Wednesday 4 November.

“We would love the audience to feel like they are part of the show – because they are. With Melbournites coming out of a heavy lockdown, we want to let the light in. We’ll be sharing recipes for Leonard Cohen’s favourite cocktails and we’ve got Melbourne and Sydney food partners offering gorgeous Leonard Cohen inspired food and beverage bundles. It’s up to people how far they want to go, but we want to set the mood for a serious Leonard Cohen love in.” – Lior Albeck-Ripka, FOJAM Artistic Director

“In our rags of light,
all dressed to kill,
and end this night,
if it be your will”

– Leonard Cohen, ‘If It Be Your Will’

To get audiences in the mood, headliner Ninet Tayeb has provided an exclusive performance of ‘Hallelujah‘. Watch below.

“I feel blessed for this opportunity. Singing Leonard Cohen’s Hallelujah, in these crazy times means so much to me. The whole world  is flipping upside down and tries to get a hold of something and I really do hope this would bring a moment of peace of mind.” – Ninet Tayeb

Featuring Ninet Tayeb (ISRAEL), Kate Ceberano, Katie Noonan, Deborah Conway, Kylie Auldist, Emily Lubitz, Gabriella Cohen, Emma Donovan, Kee’ahn, Loretta Miller (Jazz Party), Melody Pool, Imogen Clark, Alma & Hettie Zygier, Tamara Reichman (Tamara & the Dreams), Sophia Tuv and an in-conversation with Anita Lester, the Ladies Who Sing Leonard concert will showcase an impressive lineup of dynamic artists each weaving The Master’s words around their own unique narratives. Last chance tickets available now via the FOJAM website on a ‘pay what you can’ basis to create access for all who wish to take part in the event.

Ladies Who Sing Leonard – A Leonard Cohen Tribute
Presented by FOJAM and Triple R
Saturday 7 November
Ninet Tayeb (ISRAEL), Kate Ceberano, Katie Noonan, Deborah Conway, Kylie Auldist, Emily Lubitz, Anita Lester, Gabriella Cohen, Emma Donovon, Kee’ahn, Loretta Miller (Jazz Party), Melody Pool, Imogen Clark, Alma & Hettie Zygier, Tamara Reichman (Tamara & the Dreams), and Sophia Tuv
Time: 
8.30pm – 10pm ADST
Where: Globally via Zoom
Tickets: Pay as you can
Registrations essential via Eventbrite
More information via the Facebook Event / FOJAM website
Food Packages available via Six Braid / Lox Stock & Barrel

FOJAM Website FOJAM Website
FOJAM Facebook FOJAM Facebook
FOJAM Instagram FOJAM Instagram
FOJAM Twitter FOJAM Twitter
FOJAM YouTube FOJAM YouTube
November 4, 2020 0 comment
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THIS SEASON’S TGIF BANGER ‘CHICKEN TIKKA MASALA’ BY JOE PUBLICK COULD WIN YOU A YEAR’S SUPPLY OF CHICKEN  TIKKA MASALA
Eats & Drinks

THIS SEASON’S TGIF BANGER ‘CHICKEN TIKKA MASALA’ BY JOE PUBLICK COULD WIN YOU A YEAR’S SUPPLY OF CHICKEN TIKKA MASALA

written by the partae

To celebrate the TGIF-banger ‘Chicken Tikka Masala’ by Joe Publick, tikka masala-loving Aussies are being encouraged to upload their ‘Chicken Tikka Masala’-inspired content on TikTok or Instagram Reels for their chance to win a year’s worth of this beloved dish, thanks to online food delivery company Deliveroo.

Content can range from the outright outrageous, to funny, dancey, or simply a great opp to flex your best culinary skills. Much like the dish itself, this challenge is open to your best interpretation.

A list of Aussies TikTokker’s have already come on board to support the #ChickenTikkaMasalaChallenge. You can check out their content here: Marty & Michael, Bayle Bee, Bridey Drake and Sooklyn.

Chicken Tikka Masala is traditionally composed of chicken tikka, boneless chunks of chicken marinated in spices and yoghurt that are roasted in an oven, served in a creamy curry sauce. A tomato and coriander sauce is

common but no recipe is standard. According to the very accurate Wikipedia, a survey found that of 48 different recipes, the only common ingredient was chicken.

Commenting on the Challenge, Joe Publick said:
“You Aussies love a curry don’t ya? – and of course a bangin Chicken Tikka Masala. We’ve teamed up with Deliveroo to give away a whole years’ worth of Ruby (that’s curry for you non-pommys). Let’s get this competition live and see all the absurd things people come up with to win a year’s supply.

It’s not exactly been the best year, so why not lather yourself up in Chicken juice and Masala? Have no dignity left? Perfect! The more embarrassing the better. Obviously.”

Commenting on his Chicken Tikka Masala track, Joe Publick added:
I’d never of thought that a song about a typical British night out would reach Australia… especially during lockdown! But I guess we all need a proper night out to look forward to, and I think that’s why so many people connected with it. Thanks all! God knows we’re all missing the pub right now right?, and if there’s one thing Ozzies and Poms have in common it’s the love of a few pints on a Friday night”

To enter the Challenge, simply:
1. Create your best content using the ‘Chicken Tikka Masala’ by Joe Publick audio clip on TikTok or
Instagram Reels.
2. Upload your content to one or both of these platforms.
3. Include the hashtag #ChickenTikkaMasalaChallenge
4. Leave the content public/on your feed for the duration of the entry period (competition ends November
10th 2020).

 Ts&Cs – https://day1e.com.au/comps/TandC/JoePublick-ChickenTikkaMasalaTikTokChallenge-TermsandConditions-Competition2020v3.pdf

LISTEN TO ‘Chicken Tikka Masala’ by Joe Publick NOW.

Competition is open to Australian residents only. Entries close November 10th. Full T&Cs available here.

https://www.facebook.com/joepublickofficial/

October 30, 2020 0 comment
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GOLD COAST’S CRAFTED BEER & CIDER FESTIVAL NEW DATE AND LINE-UP ANNOUNCED SAT 28TH NOVEMBER | ON SALE NOW
Eats & DrinksFestival News

GOLD COAST’S CRAFTED BEER & CIDER FESTIVAL NEW DATE AND LINE-UP ANNOUNCED SAT 28TH NOVEMBER | ON SALE NOW

written by the partae

Stand and raise a beer, Crafted Beer & Cider Festival is back on!

With Queensland event restrictions easing, organisers are excited to announce that Crafted Beer & Cider Festival will once again be happening in the beautiful surrounds of Broadbeach, now on Saturday 28th November 2020, and will play host to over 40 of the country’s top craft breweries, gourmet food trucks and live music.

Quenching thirsts for a fourth year, the Gold Coast’s premier outdoor beer and cider event serves up a day-long celebration ocean-side within the leafy precinct of Kurrawa Park. Lovers of a good drop can expect more than 200 individual brews including a range of specialty releases and Crafted Festival exclusives, so punters are sure to find one that hits the spot.

Major Events Gold Coast CEO, Jan McCormick said: “Crafted Beer & Cider Festival is quickly becoming one of the must-attend festivals on the Gold Coast events calendar. I therefore commend the organisers’ resilience in managing to regroup and postpone the event to November 2020, so the country’s best craft brewers can still bring their brews to the ‘Coast.  It’s a win-win for beer lovers and the Gold Coast!”

With the festival’s line-up announcement stacked full of local talent, organisers will be launching ‘Local’s Lane’ for the first time ever, a dedicated area to shine a spotlight on the local brewing industry. It will showcase GC brewers such as Balter Brewing, Black Hops Brewing and Currumbin Valley Brewing as well as the Gold Coast’s freshest hops, Bob’s Beers, which is due to open in Surfers very soon. To continue to tantalise the tastebuds of the regular festival goers, the festival will also host a range of new breweries to its line-up, including Brisbane coffee roasters turned brewers Fonzie Abbott Brewing Company, rock and roll brewers from Mooloolaba Black Flag Brewing as well as a brewery coming in from the border bubble town of Ballina, Seven Mile Brewing, amongst others.

Sours, seltzers and classic ales, lagers and ciders can be expected in droves. However, if you’re looking for a different kind of drink to wet the whistle, Gold Coast institution Granddad Jack’s Craft Distillery have got you covered, as they return with their impressive double-storey Craft Spirits Bar and award-winning craft spirits & cocktails to help shake up your afternoon.

It won’t just be the beers flowing, but good vibes too as Crafted Festival teams up with Gold Coast Music to bring you a music-filled day. Catch funk and reggae blenders Cheap Fakes and Brisbane rockers Beddy Rays as they hit the Gold Coast Music Stage along with Sunflower, Dopamine, the Gold Coast’s Citrus Daze and Eyethewild. Beatniks DJs will also be pumping the decks to keep the good times pouring, and the festival’s very special headliner will be announced in the coming weeks.

After putting your tastebuds to work trying beers, it will be time to start on food pairings. Tacos with a tropical pale ale? Or is a citrus blend more suited to a Spanish paella? This year, Crafted Festival is delivering only the best food trucks and gourmet goods from South-East Queensland. Featuring bites for all types of palates, expect to see everything from gourmet Italian arancini to juicy stacked burgers and the scrumptious gluten-free doughnuts.

To keep the excitement levels at a high, everyone’s favourite delivery friend Jimmy Brings will be launching the all-new Jimmy Brings Games Arena. With ping pong tables, basketball hoops and more you can play against your mates, show off your mad games skills and win some epic Jimmy Brings prizes while you’re at it.

If all of this is not yet satisfying you, then maybe Beer Yoga will help quench your thirst. Contort yourself with a beer in hand, just like Twister… only better. Or perhaps you’ll live out your dream of winning a food eating competition, pick your poison – hot dogs or wings?

The safety and wellbeing of patrons is the Crafted Beer and Cider Festival team’s number one priority. Organisers will be implementing a strict Government approved COVID-safe industry plan with measures including contact tracing, hand sanitiser stations, plenty of space to socially distance while on-site with no dancing. See the festival’s FAQ for more info.

Crafted Beer & Cider Festival had sold out prior to the date reschedule and has now been able to increase capacity slightly with new tickets released. These tickets will not last so there’s never been a better time to give in to the beer pressure. Don’t leave your mates saying ‘wish you were beer’.

Crafted Festival is supported by the Queensland Government through Tourism and Events Queensland and features on the It’s Live! in Queensland events calendar. Crafted Festival is also supported by Major Events Gold Coast.

SAT 28 NOVEMBER
12PM – 8:30PM
KURRAWA PARK, BROADBEACH | GOLD COAST
FACEBOOK EVENT | TICKETS
BREWERIES
27 South Brewing – BRISBANE
All Inn Brewing Co. – BRISBANE
Ballistic Beer Co – BRISBANE
Balter Brewing Company – GOLD COAST
Black Hops Brewing – GOLD COAST
Black Flag Brewing – SUNSHINE COAST
Bobs Beer – GOLD COAST
Bridge Road Brewers – VIC
Brick Lane Brewing Co. – VIC
Burleigh Brewing Co. – GOLD COAST
Cheeky Tiki Cider – BUNDABERG
Currumbin Valley Brewing – GOLD COAST
Deep Creek – NZ
Fonzie Abbott Brewing Company – BRISBANE
Frank’s Cider – TAS
Gage Roads Brewing Co. – WA
Granite Belt Cider Co – WARWICK
Green Beacon Brewing Co. – BRISBANE
Hello Sunshine Cider – WA
Insel Brauerei – GERMANY
Jindabyne Brewing – NSW
Lost Palms Brewing Co. – GOLD COAST
Madocke Beer Brewing Company – GOLD COAST
Moon Dog Brewing – VIC
Matso’s Brewery – WA
Pirate Life Brewing – SA
Range Brewing – BRISBANE
Seven Mile Brewing Co. – NSW
Stone & Wood Brewing Co. – NSW
Sunly Seltzer – NSW
Soapbox Beer – BRISBANE
Your Mates Brewing Co. – SUNSHINE COAST
Yulli’s Brews – NSW
+ more to be announced
MUSIC
Headliner TBA
Cheap Fakes
Beddy Rays
Sunflower
Citrus Daze
Eyethewild
Beatniks DjsFOOD
California Tacos
Cychos Buffalo Wings
Micasa Burger Truck
The Wiener Haus
Abbiocco Food Truck
Browne Barista
Gluten Free Donuts
Samba Catering Co.
Italian Pizzas
+ more to be announced

CONNECT ONLINE WITH CRAFTED FESTIVAL
Facebook
Website
Instagram
October 21, 2020 0 comment
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The World’s Most Sought After Table Reservations
Eats & Drinks

The World’s Most Sought After Table Reservations

written by the partae

For most of us, turning up to a favourite local restaurant, being greeted with a smile, and shown to our table to eat something delicious, is enough to make for a great dining experience. However, for haute cuisine aficionados, the quest to find the ultimate meal has become truly all-encompassing. 

Dishes have earned legendary status, chefs have turned into alchemists and artists, secret ingredients have become the stuff of myths, and whoever’s in charge of booking tables is the gatekeeper to all that magic. Take a look behind the curtain at these revered restaurants with some of the longest waiting lists in the world.

Rao’s

Rao’s restaurant is a New York institution, so much so that its tables are fully booked for the next 38 years! The owner of the restaurant wanted to ensure that his regulars would always have a table, so he started assigning tables to friends, family, and loyal customers. The only way to get a table at Rao’s nowadays is to make friends with someone with a table reservation or bid for one at a charity auction. Of course, if you don’t have a connection to the restaurant, there’s one other way you can taste the food at Rao’s new location in Las Vegas, the gaming capital of the world.

Never a place to shy away from the competition, Caesar’s Palace saw a golden opportunity in Rao’s restaurant. In the great race between online and bricks and mortar casinos, Caesar’s Palace already goes above and beyond, offering numerous forms on entertainment, an opulent setting, and hundreds of slot machines. The only way online casino providers could top that is with generous new sign up deals, but one thing that these platforms can never match is a table at Rao’s. So naturally, Caesar’s palace got owner Frank Pellegrino on board and built their own Rao’s. 

You can try their famous tomato sauce, have your steak served table-side, and generally enjoy a pretty damn similar experience, but without the 38-year waiting list. Satellite restaurants like this certainly have their place, but when the owner of a restaurant is so much the focus of its greatness, can a satellite dining experience ever live up to the original? In the case of Rao’s, there are probably very few people who can genuinely compare the two, but for most, a trip to Caesar’s Palace will have to suffice. 

Noma

 

Noma takes a hyperlocal approach to food, sourcing everything from the land and sea surrounding Copenhagen

 

Perhaps one of the most well-documented restaurants in history, Noma, has become the subject of one documentary series, two films, three books, and more foodie blogs than you could imagine. It has hit the pinnacle of the top restaurant list four times in its 16 years, and it’s regularly lauded as the restaurant that single-handedly started the New Nordic culinary movement. It is perhaps unsurprising then that the reservation list is around three weeks long, that is when you manage to secure a place on it. 

Noma only releases table bookings once per month, and you’ll be competing with 20,000 other hopeful diners to snatch a space. So sure, it’s 37 and something years shorter than Rao’s, technically. But when you’re competing with a small town’s worth of people to get yourself a spot, the wait might well be quite a lot longer than three weeks.

However, once the wait is over, you’ll be flung into the very best meal that money can buy. You walk along a flowered walkway to the restaurant building itself, where you’ll be greeted by Ali Sonko, a staple of the restaurant. Ali has been at Noma for 15 years, initially as a pot-washer and now as the Maitre d’ – and shareholder no less! 

The ingredients at Noma are all sourced incredibly locally. Things that the home cook would not even think twice about using, such as olive oil, or Himalayan salt, are strictly off the menu. Absolutely everything is found within a 20 mile or so radius of the restaurant. Guests are all served a 20-course menu, costing around 2400 Danish kroner (360 USD) per head, plus extra for drinks. 

Depending on the season, the menu revolves around seafood from late winter to spring, vegetables over the late spring and summer and game during autumn and early winter. Dishes are all served in incredibly imaginative ways, with some of the most famous including slurping your starter from a plant pot and eating from a branch. Whether food as art is ‘your thing’ or not, Noma is truly a life-changing experience and one that must be tasted to be believed. 

The Fat Duck

With a choice of just five restaurants in the UK that hold the hallowed three Michelin stars, the waiting list for any of them is understandably pretty lengthy. The Fat Duck is the brainchild of one part mad scientist, one part master chef, Heston Blumenthal, and it is one of the five restaurants that made the three Michelin star list. It has been named the best restaurant in the world on more than one occasion and as such the wait for a table is quite a long one. 

During its early years, the restaurant fielded some 2000 calls each day from diners after a reservation, but now that the initial hype has slightly quietened, it is possible to get your hands on a table in as little as three weeks. 

The Fat Duck is an unassuming old pub in Berkshire, with a traditional Grade II listed exterior and a whitewashed wall and wooden beam interior. The whole thing feels comfortable, cosy and reminiscent of many a British pub from times gone by. You’re seated in plush leather bucket chairs around circular tables, each illuminated by an ever-changing spotlight – a detail that allows each dish to be perfectly lit. 

Diners are then handed a map and a tiny magnifying glass with which to decipher the menu. As the evening progresses, guests delight at the special additions made to the menu just for them; during the booking process, the staff asks for a little information about each diner to make the meal more personal. 

Touches like these are exactly the kind of thing that sets Heston apart from his contemporaries, he creates a whole story, meticulously labouring over every tiny detail. Dishes like ‘Sound of the Sea’ conjure up memories of holidays many years ago. Guests are invited to listen to a conch shell play out the sounds of seagulls and lapping waves, as they explore a tiny sandbox filled with edible goodies. If theatre and magic are the sort of things you look for in a meal, then suffice it to say, you will not be disappointed with a visit to The Fat Duck. 

June 4, 2020 0 comment
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ESPY Opens Wednesday 3 June 2020
Eats & DrinksMusic News

ESPY Opens Wednesday 3 June 2020

written by the partae
We’re open again from Wednesday!

The Espy will be opening their doors again on Wednesday 3rd of June.

Although it will be a little different to the Espy you’ve come to know and love over the years, we’re doing our best to keep you fed, watered and safe. While The Gersh and the dance floor won’t be back for a little while yet, get your Espy fix in the meantime and join us for lunch or dinner.
Bookings are essential and strictly limited – and for the first time ever, you can book a spot in our coveted Front Bar and Terrace! Hit the link below for details and bookings.
INFO & BOOKINGS
June 1, 2020 0 comment
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The Best Steaks in London
Eats & Drinks

The Best Steaks in London

written by the partae

London is one of the best cities in the world to visit for tourism and business. Whether you want to treat yourself or impress a potential new client, there are plenty of great places to eat throughout the British capital.

 

It’s not just English dishes of toad in the hole, fish and chips, and roast beef you can find in the city either. Thanks to its historical position on the globe and proximity to many other European countries, London has one of the widest selection of cuisines in the world. 

 

You can start the day with American style pancakes, enjoy an upmarket lunch of tikka pigeon, and dine on African maafe in the evening. The options are so diverse you could go for months without eating the same dish twice.

 

If you’re in the mood for some good steak, then London has you covered too. Here are some of the best places to get steak in the capital. 

 

The Hippodrome 

The Hippodrome was originally built to be a variety performance theater but has been repurposed several times since. It now serves as London’s premiere casino in the heart of the West End, packed with all the slot machines and table games you’d expect. There’s also a dedicated poker area, which offers different poker games like Texas Hold’em, considered by many the most popular variation in the world. 

 

It’s not just casino games you’ll find at The Hippodrome though. You can spend your whole night there thanks to its bars, lounges, and dining options. 

 

Heliot Steak House, found inside The Hippodrome, can seat up to 100 diners. It was voted the “Best Steak Restaurant” by Booktable customers thanks to its perfectly cooked meat and range of different cuts available. 

 

To go alongside its USDA prime steaks that are aged for up to 6 weeks, It serves up a selection of unique sides, including its signature Millionaire’s Mac & Cheese, which is served with black truffle and a duck egg. 

 

Even if you don’t enjoy gaming, you still need to try Heliot Steak House at The Hippodrome. 

 

Smith & Wollensky first made its name in New York, where it has been serving up some of the Big Apple’s finest steaks since 1977.

 

Its London restaurant retains all of the qualities of its original restaurant. Two-thirds of its wine selection comes from America, and it serves up USDA beef alongside meat from British cattle. 

 

Every single element of the restaurant has been considered: the crockery, napkins and even steak knives come emblazoned with the company logo. Combined with the perfectly cooked meats, this is one of the best steakhouse experiences in the world, not just in London. 

 

You’ll find Smith & Wollensky inside The Adelphi Building in Covent Garden.

 

Hawksmoor Seven Dials

Located inside the old Watney Combe brewery on Langley Street, near Covent Garden and Leicester Square tube stations, Hawksmoor Seven Dials is open to diners for lunch and dinner.

 

It offers an express menu to diners in a rush to catch a show in the nearby West End theaters, with a broader menu for those with time on their hands.

 

All its staff are extremely knowledgeable about steak. You’ll struggle to find something they don’t know about cuts, flavors and the degrees of doneness.

 

To go alongside the perfectly cooked steaks, Hawksmoor Seven Dials serves up great dishes like creamy sweet spinach and roasted root vegetables. 

 

Hawksmoor dishes even appeared in Melbourne at the end of 2018, as Melbourne’s Trinket Bar served up some of London’s best culinary delights. 

 

Goodman

Good steak doesn’t have to cost the earth, and Goodman is the proof. You can get a 400-gram ribeye for just over £20, a bargain anywhere, but even more so in central London. 

 

Paying less doesn’t mean you have to compromise on quality. You get perfectly cooked meats from Britain, Australia and the United States, and they’re accompanied by tasty sides in generous portions. One of the best is the serving of beef-dripping fried chips, that packs in incredible amounts of flavor. 

 

There are literally hundreds of steakhouses in London, many are great, but these few on this list are the crème de la crème.

May 22, 2020 0 comment
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Free ‘Dead Man Fingers’ spiced rum and epic tunes at Sydney’s latest pop-up over at Freda’s Bar in Chippendale
Eats & DrinksFashion & CultureFestival NewsMusic News

Free ‘Dead Man Fingers’ spiced rum and epic tunes at Sydney’s latest pop-up over at Freda’s Bar in Chippendale

written by the partae

Hands up if you like spiced rum? Well, this one’s for you. The latest spiced rum to hit Aussie shores, Dead Man’s Fingers, is taking over Freda’s Bar in Chippendale during selected band nights in December.

Kicking off on 11 December, pop up bar, The Finger @ Freda’s, will run for two weeks only with ticket holders scoring a complimentary Dead Man’s Fingers cocktail upon arrival. 

 

Hands up if you like spiced rum? Well, this one’s for you. The latest spiced rum to hit Aussie shores, Dead Man’s Fingers, is taking over Freda’s Bar in Chippendale during selected band nights in December. Kicking off on 11 December, pop up bar, The Finger @ Freda’s, will run for two weeks only with ticket holders scoring a complimentary Dead Man’s Fingers cocktail upon arrival.  The Finger @ Freda’s will be serving up classic cocktails with an unconventional twist that bring spiced rum to another level. The menu will feature the Dead Man’s Fingers Libre - refreshing with a cheeky kick of Saffron Cake that’s signature to Dead Man’s Fingers Spiced Rum, the Dead Man’s Fingers Espresso Martini - the sweetness of the chocolate orange notes from the Dead Man’s Fingers Coffee Spiced Rum you’ll be digging, and the Dead Man’s Fingers Dark and Stormy - it’s plummy, rummy and hella yummy.  The cocktails are available for only a cheeky tenner all night long so you can sip and get down while the band is playing. It’s thirsty work.  What: Dead Man’s Fingers ‘The Finger @ Freda’s’ pop up When: Wednesday, 11 December: Highline Thursday, 12 December: Asbestos Removal Wednesday, 18 December:  Cracked Records present Cream (showcase feat Travy P,  Y1 $ R.E.L, Purpose I Kuluz, Feat. Kanyiso & Maite, Bodega DJ's, Fly Waves) Thursday, 19 December: Dave The Band Where: 109 Regent St, Chippendale, 2008  From: 8pm until 2am First in best dressed as tickets are only available at the door. 

The Finger @ Freda’s will be serving up classic cocktails with an unconventional twist that bring spiced rum to another level. The menu will feature the Dead Man’s Fingers Libre – refreshing with a cheeky kick of Saffron Cake that’s signature to Dead Man’s Fingers Spiced Rum, the Dead Man’s Fingers Espresso Martini – the sweetness of the chocolate orange notes from the Dead Man’s Fingers Coffee Spiced Rum you’ll be digging, and the Dead Man’s Fingers Dark and Stormy – it’s plummy, rummy and hella yummy.

Hands up if you like spiced rum? Well, this one’s for you. The latest spiced rum to hit Aussie shores, Dead Man’s Fingers, is taking over Freda’s Bar in Chippendale during selected band nights in December. Kicking off on 11 December, pop up bar, The Finger @ Freda’s, will run for two weeks only with ticket holders scoring a complimentary Dead Man’s Fingers cocktail upon arrival.  The Finger @ Freda’s will be serving up classic cocktails with an unconventional twist that bring spiced rum to another level. The menu will feature the Dead Man’s Fingers Libre - refreshing with a cheeky kick of Saffron Cake that’s signature to Dead Man’s Fingers Spiced Rum, the Dead Man’s Fingers Espresso Martini - the sweetness of the chocolate orange notes from the Dead Man’s Fingers Coffee Spiced Rum you’ll be digging, and the Dead Man’s Fingers Dark and Stormy - it’s plummy, rummy and hella yummy.  The cocktails are available for only a cheeky tenner all night long so you can sip and get down while the band is playing. It’s thirsty work.  What: Dead Man’s Fingers ‘The Finger @ Freda’s’ pop up When: Wednesday, 11 December: Highline Thursday, 12 December: Asbestos Removal Wednesday, 18 December:  Cracked Records present Cream (showcase feat Travy P,  Y1 $ R.E.L, Purpose I Kuluz, Feat. Kanyiso & Maite, Bodega DJ's, Fly Waves) Thursday, 19 December: Dave The Band Where: 109 Regent St, Chippendale, 2008  From: 8pm until 2am First in best dressed as tickets are only available at the door. 

The cocktails are available for only a cheeky tenner all night long so you can sip and get down while the band is playing. It’s thirsty work.

What: Dead Man’s Fingers ‘The Finger @ Freda’s’ pop up

When:

  • Wednesday, 11 December: Highline
  • Thursday, 12 December: Asbestos Removal
  • Wednesday, 18 December:  Cracked Records present Cream (showcase feat Travy P,  Y1 $ R.E.L, Purpose I Kuluz, Feat. Kanyiso & Maite, Bodega DJ’s, Fly Waves)
  • Thursday, 19 December: Dave The Band

Where: 109 Regent St, Chippendale, 2008

From: 8pm until 2am

Hands up if you like spiced rum? Well, this one’s for you. The latest spiced rum to hit Aussie shores, Dead Man’s Fingers, is taking over Freda’s Bar in Chippendale during selected band nights in December. Kicking off on 11 December, pop up bar, The Finger @ Freda’s, will run for two weeks only with ticket holders scoring a complimentary Dead Man’s Fingers cocktail upon arrival.  The Finger @ Freda’s will be serving up classic cocktails with an unconventional twist that bring spiced rum to another level. The menu will feature the Dead Man’s Fingers Libre - refreshing with a cheeky kick of Saffron Cake that’s signature to Dead Man’s Fingers Spiced Rum, the Dead Man’s Fingers Espresso Martini - the sweetness of the chocolate orange notes from the Dead Man’s Fingers Coffee Spiced Rum you’ll be digging, and the Dead Man’s Fingers Dark and Stormy - it’s plummy, rummy and hella yummy.  The cocktails are available for only a cheeky tenner all night long so you can sip and get down while the band is playing. It’s thirsty work.  What: Dead Man’s Fingers ‘The Finger @ Freda’s’ pop up When: Wednesday, 11 December: Highline Thursday, 12 December: Asbestos Removal Wednesday, 18 December:  Cracked Records present Cream (showcase feat Travy P,  Y1 $ R.E.L, Purpose I Kuluz, Feat. Kanyiso & Maite, Bodega DJ's, Fly Waves) Thursday, 19 December: Dave The Band Where: 109 Regent St, Chippendale, 2008  From: 8pm until 2am First in best dressed as tickets are only available at the door. 

First in best dressed as tickets are only available at the door.

https://www.instagram.com/fredas_bar/

https://www.instagram.com/deadmansfingers/

December 6, 2019 0 comment
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The best wine to pair with your favourite Asian dishes – Jacob’s Creek share their expertise on food a wine pairing for summer
Eats & DrinksFestival News

The best wine to pair with your favourite Asian dishes – Jacob’s Creek share their expertise on food a wine pairing for summer

written by the partae

Last month saw the annual Night Noodle Markets hit Melbourne’s Birrarung Marr, offering the cities best Asian fare all in the one bustling food festival.

For the first time, this year Jacob’s Creek, Australia’s largest wine brand, joined the party with their cozy, fire-lit Wine Tipi, offering some shelter to escape the crowds (or the rain) for a glass of wine paired with Asian street food favourites.

For those that missed the markets this year or want a crash course in how to match your delicious Asian cuisine with the perfect wine accompaniment, Jacob’s Creek has shared their knowledge on how to pair wine with your favourite Asian food, whether it’s salty, sour, spicy or sweet!

Last month saw the annual Night Noodle Markets hit Melbourne’s Birrarung Marr, offering the cities best Asian fare all in the one bustling food festival. For the first time, this year Jacob’s Creek, Australia's largest wine brand, joined the party with their cozy, fire-lit Wine Tipi, offering some shelter to escape the crowds (or the rain) for a glass of wine paired with Asian street food favourites. For those that missed the markets this year or want a crash course in how to match your delicious Asian cuisine with the perfect wine accompaniment, Jacob’s Creek has shared their knowledge on how to pair wine with your favourite Asian food, whether it’s salty, sour, spicy or sweet! Salty: Seafood dishes, or seafood simply on its own, can be brilliantly complemented by the right wine. Jacob’s Creek recommend a crisp Riesling to pair with these salty, zesty and fresh flavours. Try the Jacob’s Creek Barossa Signature Riesling. Sour: Sour Asian foods, like soups or stir-fry’s are best balanced with a full-flavoured Chardonnay. This year’s Night Noodle Markets were offering sweet and sour pork skewers which boasted flavours that brilliantly balances the fruity and citrus aromas of a Barossa Signature Chardonnay. Spicy: Rich and spicy food like curries or grilled red meat are often best matched with a full-bodied red like a Shiraz. Try the Jacob’s Creek Double Barrel Shiraz with notes of vanilla bean and roast cashews to complement those savoury, spicy aromas.  Sweet: Some like to have sparkling to start the meal, but often it’s best shared to finish the night off, paired with your favourite dessert. Jacob’s Creek recommend a sparkling rosé with fruity notes and a dry palate to balance out those sweeter flavours. Try their Le Petit Rose Brut Cuvee.  This holiday season, Jacob’s Creek is inviting Aussies to get together over good food and wine, enjoying that Australian life loving spirit and making memories to reminisce about in the winter months. Want to try the ultimate Asian food and wine pairing for yourself? Jacob’s Creek has shared their top food pick from the markets this year, Foodie Del Mar’s Paella Malay: a 12 hr slow cooked Beef Rendang infusion, brown rice, topped with toasted coconut & coconut drizzle. See below for the full recipe and pair it with Jacob’s Creek Double Barrel Shiraz for a match made in heaven.

Salty: Seafood dishes, or seafood simply on its own, can be brilliantly complemented by the right wine. Jacob’s Creek recommend a crisp Riesling to pair with these salty, zesty and fresh flavours. Try the Jacob’s Creek Barossa Signature Riesling.

Sour: Sour Asian foods, like soups or stir-fry’s are best balanced with a full-flavoured Chardonnay. This year’s Night Noodle Markets were offering sweet and sour pork skewers which boasted flavours that brilliantly balances the fruity and citrus aromas of a Barossa Signature Chardonnay.

Spicy: Rich and spicy food like curries or grilled red meat are often best matched with a full-bodied red like a Shiraz. Try the Jacob’s Creek Double Barrel Shiraz with notes of vanilla bean and roast cashews to complement those savoury, spicy aromas. 

Sweet: Some like to have sparkling to start the meal, but often it’s best shared to finish the night off, paired with your favourite dessert. Jacob’s Creek recommend a sparkling rosé with fruity notes and a dry palate to balance out those sweeter flavours. Try their Le Petit Rose Brut Cuvee. 

Last month saw the annual Night Noodle Markets hit Melbourne’s Birrarung Marr, offering the cities best Asian fare all in the one bustling food festival. For the first time, this year Jacob’s Creek, Australia's largest wine brand, joined the party with their cozy, fire-lit Wine Tipi, offering some shelter to escape the crowds (or the rain) for a glass of wine paired with Asian street food favourites. For those that missed the markets this year or want a crash course in how to match your delicious Asian cuisine with the perfect wine accompaniment, Jacob’s Creek has shared their knowledge on how to pair wine with your favourite Asian food, whether it’s salty, sour, spicy or sweet! Salty: Seafood dishes, or seafood simply on its own, can be brilliantly complemented by the right wine. Jacob’s Creek recommend a crisp Riesling to pair with these salty, zesty and fresh flavours. Try the Jacob’s Creek Barossa Signature Riesling. Sour: Sour Asian foods, like soups or stir-fry’s are best balanced with a full-flavoured Chardonnay. This year’s Night Noodle Markets were offering sweet and sour pork skewers which boasted flavours that brilliantly balances the fruity and citrus aromas of a Barossa Signature Chardonnay. Spicy: Rich and spicy food like curries or grilled red meat are often best matched with a full-bodied red like a Shiraz. Try the Jacob’s Creek Double Barrel Shiraz with notes of vanilla bean and roast cashews to complement those savoury, spicy aromas.  Sweet: Some like to have sparkling to start the meal, but often it’s best shared to finish the night off, paired with your favourite dessert. Jacob’s Creek recommend a sparkling rosé with fruity notes and a dry palate to balance out those sweeter flavours. Try their Le Petit Rose Brut Cuvee.  This holiday season, Jacob’s Creek is inviting Aussies to get together over good food and wine, enjoying that Australian life loving spirit and making memories to reminisce about in the winter months. Want to try the ultimate Asian food and wine pairing for yourself? Jacob’s Creek has shared their top food pick from the markets this year, Foodie Del Mar’s Paella Malay: a 12 hr slow cooked Beef Rendang infusion, brown rice, topped with toasted coconut & coconut drizzle. See below for the full recipe and pair it with Jacob’s Creek Double Barrel Shiraz for a match made in heaven.

This holiday season, Jacob’s Creek is inviting Aussies to get together over good food and wine, enjoying that Australian life loving spirit and making memories to reminisce about in the winter months.

 

https://www.jacobscreek.com/en

 

December 4, 2019 0 comment
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Northcote welcomes retro food and wine bar, Oh Loretta! designed for good old-fashioned fun with DJs curated by MzRizk and a doggo-friendly courtyard!
Eats & Drinks

Northcote welcomes retro food and wine bar, Oh Loretta! designed for good old-fashioned fun with DJs curated by MzRizk and a doggo-friendly courtyard!

written by the partae

Northcote newcomer Oh Loretta! is taking High St by storm with her not-so-north-side promise of passionate nonchalance. Simply put, Loretta serves unpretentious food and drink that’s from the heart and for the heart. Upon entry, Kate Peat of Blue 13 Consulting, who has opened over 60 venues to date, will greet you like are being welcomed into own home.

“I want people to come here to feel the love. The love of industry the love of good wine, the love of good food, of having a place to be and feel yourself.” – Kate Peat

Oh Loretta! is the cool aunty you wished you had growing up. She’ll take you in and show you the ropes with bloody good food, heckin’ good wine, and old-timey, foot tappin’ tunes beyond her humble years.

Headed by New Zealand born Chef Dan Wayne, the bar flirts a veg-heavy menu, alongside mouthwatering seafood and meat options, birthed from Dan’s extensive cooking history working at London’s Ottolenghi and Melbourne’s Etta to name a few. With a love of modern Australian cuisine, Dan spends hour after hour smoking over his hibachi grill, roasting, dehydrating, curing, brining, and injecting flavour into Oh Loretta’s fresh seasonal vegetables. His food is elegant, simple, flavourful, well thought out and perfectly paired with wine – and boy does Loretta love a drink or three.

The latch on the liquor cabinet is always loose, and aunty Loretta encourages diners to explore her extensive range of easy drinking wines, craft beers and tall drinks as close to organic as can be. With cocktail offerings as considered and changing as often as their seasonal menu, you’ll want to try what the team throws together each week.

Oh Loretta! is an over 30’s hangout designed for good old-fashioned good times, with a warm retro feel and a regular rotation of DJ’s dropping the pin on the soft crackle of beloved vinyl Thursday – Sundays. There’s no pretentious hat chasing, no obnoxiously loud music, just welcome strangers sharing the hearty table space over a drink, a meal, a dance, and a yarn, then off to bed by midnight.

With a dog friendly courtyard, and of course 100% LGBTQI + friendly, Oh Loretta! is the quiet north-side gem you’ve been waiting for. Grab a mate and head on down, and be sure to stick around on a Sunday arvo after close for knock offs with the team!

Oh Loretta! is all about love.

Oh Loretta!
324 High Street Northcote, VIC

Opening Hours
Wednesday to Friday: 5pm – 11pm
Saturday to Sunday: 3pm – 11pm

More info and bookings at ohloretta.com.au

Vinyl Purveyors
Thursday 5 December – MzRizk
Friday 6 December – Lloyd
Saturday 7 December – Wes
Sunday 8 December – MzRizk
Thursday 12 December – MzRizk
Friday 13 December – Benny Badge
Saturday 14 December – Blaberunner
Sunday 15 December – Sensible J
Thursday 19 December – Wes
Friday 20 December – Michelle Elizabeth
Saturday 21 December – MzRizk
Sunday 22 December – MzRizk
Friday 27 December – Billie Jean
Saturday 28 December – Gerg
Sunday 29 December – MzRizk

Oh Loretta! Facebook Oh Loretta! Facebook
Oh Loretta! Website Oh Loretta! Website
December 2, 2019 0 comment
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This Weekend // Coburg Night Market 2019 (Nov 28 – Dec 1): 50+ artisan stalls for your Xmas shopping, live music, open day and night
Eats & DrinksFestival News

This Weekend // Coburg Night Market 2019 (Nov 28 – Dec 1): 50+ artisan stalls for your Xmas shopping, live music, open day and night

written by the partae

COBURG NIGHT MARKET RETURNS IN 2019

.NOW RUNNING FOUR CONSECUTIVE DAYS

Coburg Night Market will return once more in 2019, this time running over four consecutive days from Thursday November 28 – Sunday December 1. Live music will play a starring role once again, with local record labels invited to curate bands and DJs across the weekend. 

College of Knowledge, Stoic Records, Baked Goods and PS Music Group will each curate an evening of music, bringing high vibes and good times to attendees as the sun sets over the lush green surrounds of Bridges Reserve in Coburg.

It’s the same market you know and love, with great food, gifts, two bars and live music keeping you entertained into the night. Multicultural Moreland will be on show with global street foods from a broad range of vendors, including Greek, Italian, Turkish, Iraqi, Malaysian, South American, Mexican, Spanish, Japanese, Thai and for the first time ever, a stall featuring native ingredients. Topped off with delicious sweets, gelati and cake, of course!

Your end of year gift shopping will be a breeze with more than 50 artisan and merchandise stalls selling jewellery, clothing, candles and scents, homewares, artworks, kids toys and much more.

Coburg Night Market 2019

Bridges Reserve, Bell Street, Coburg
FREE AND ALL AGES!

Thursday 28 November: 4 – 9pm
PRESENTED BY COLLEGE OF KNOWLEDGE
Danika Smith
Surprise Chef
Gordon Koang
DJ Friday (Headhunters on PBS)

Friday 29 November: 4 – 9pm
PRESENTED BY STOIC RECORDS
Tekwani
Dive Team 5 ft. Lauren Brydie & Yirgjhilya
Fulton Street
Stoic Records DJs

Saturday 30 November: 12 – 9pm
PRESENTED BY BAKED GOODS
Feelds
Dianas
Tess Guthrie
Teenage Dads
The Mamas
Baked Goods DJs

Sunday 1 December: 12 – 9pm
PRESENTED BY PS MUSIC GROUP
Eaglemont
Darvid Thor
Sannia
Francesca Gonzalez
Cool Sounds
Sex on Toast DJs

Coburg NIght Market Coburg NIght Market
Coburg Night Market Coburg Night Market
@coburgnightmarket @coburgnightmarket

 

November 25, 2019 0 comment
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Now Open | Ketel One Botanical Take-Over at Arbory Afloat
Eats & Drinks

Now Open | Ketel One Botanical Take-Over at Arbory Afloat

written by the partae

Melbourne’s most iconic summertime destination, Arbory Afloat, has undergone a Ketel One Botanical take-over, creating a lush oasis on the venues’ upper deck to celebrate the launch of the new Ketel One Botanical, a spirit based drink made with vodka distilled with botanicals and infused with natural fruit essences. 

Guests are able to soak up the views of the Yarra alongside a Ketel One Botanical menu daily from 11am – 1am, available now until 23 February 2020. 

Ketel One Botanical has a lower ABV of 30%, with no artificial flavours, and contains 50 calories per serve[1]. The ideal drink for Australian’s living a balanced lifestyle. Ketel One Botanical is available in three varietals: Peach & Orange Blossom, a combination of sweet white peaches and bold notes from orange blossoms; Cucumber & Mint, a crisp and fresh flavour profile; and Grapefruit & Rose, zesty grapefruit accompanied with fragrant rose. 

Arbory Afloat is serving each of the three new Ketel One Botanical varietals in a simple yet elegant, smooth-sipping spritz. Guests will be able to enjoy the following: 

  • Ketel One Botanical Cucumber & Mint spritz; 
  • Ketel One Botanical Grapefruit & Rose spritz; 
  • Ketel One Botanical Peach and Orange Blossom spritz; Each spritz will feature a combination of 30ml of Ketel One Botanical topped with soda, served in a wine glass and accompanied with a fresh garnish of fragrant herbs, crisp citrus or fresh fruit. 

To accompany the take-over, Arbory Afloat has created a range of merchandise; T-shirts, hats and towels inspired by the botanicals from Ketel One Botanical. 

Ketel One Botanical (30% ABV) is available now at local liquor retailers for a suggested retail price of $52.00 per 750ml bottle. 

Ketel One Botanical take-over at Arbory Afloat Address: Arbory Afloat, 2 Flinders Walk, Melbourne VIC 3000 Opening Hours: Daily 11am – 1am, from now until 23 February 2020.

KETEL ONE VODKA ON SOCIAL MEDIA 

Facebook: https://www.facebook.com/KetelOne

Twitter: https://twitter.com/ketelone

Instagram: https://www.instagram.com/ketelone

YouTube: https://www.youtube.com/ketelone

Hashtag: #ketelone #ketelonebotanical  #KetelOneBotanica

November 23, 2019 0 comment
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THE RISE OF THE WHISKY HIGHBALL  WHY THIS COCKTAIL IS THE DRINK OF THE SEASON     Australia’s hottest bars join forces with Johnnie Walker to champion the cocktail that keeps on rising
Eats & DrinksMusic News

THE RISE OF THE WHISKY HIGHBALL WHY THIS COCKTAIL IS THE DRINK OF THE SEASON Australia’s hottest bars join forces with Johnnie Walker to champion the cocktail that keeps on rising

written by the partae

The Whisky Highball is having its moment in the spotlight, as the cocktail’s popularity continues to soar and infiltrate bars across Australia.

A recent trade survey of bar owners, cocktail enthusiasts, bartenders and spirit experts conducted by Sweet & Chilli (Drinks Consultancy Company), has revealed that the whisky highball is the big trend in drinks. Tall and cool, the Highball reflects Aussies increased appetite for longer drinks with a lower ABV.

Diageo Whisky ambassador Katie Nagar said: “Scotch highballs are experiencing huge resurgence at present, and for good reason. It’s a simple and tasty drink that showcases the quality of Scotch whisky”.

“Blended whisky highballs in particular are becoming increasingly popular due to their variety of flavours and versatility – for example Johnnie Walker has 29 active distilleries in and roughly 11 million casks of whisky from which to make our blends. This diversity of flavour means there will always be a variant perfectly suited to bring each highball serve to life, no matter the drinkers flavour preference nor which ingredients or flavours the drink is featuring”.

“Research also shows that lower ABV drinks are becoming increasingly popular internationally*. The highball is perfectly positioned within this global trend as it usually contains only one measure of spirit, meaning you can enjoy a lighter style drink that still offers amazing flavour”.

Proving the classic drink has evolved into a cocktail that is much more than the sum of its parts, Johnnie Walker has teamed up with five of the hottest and most revered bars in Sydney and Melbourne – Scout, Maybe Sammy(recently named in the World’s 50 best Bars), Icebergs, Bar Margaux and Capitano – to create some of the best Whisky Highballs in town. The bright and bold serves are available to order from each respective bar until mid-November.

 

The Whisky Highball is having its moment in the spotlight, as the cocktail’s popularity continues to soar and infiltrate bars across Australia. A recent trade survey of bar owners, cocktail enthusiasts, bartenders and spirit experts conducted by Sweet & Chilli (Drinks Consultancy Company), has revealed that the whisky highball is the big trend in drinks. Tall and cool, the Highball reflects Aussies increased appetite for longer drinks with a lower ABV. Diageo Whisky ambassador Katie Nagar said: “Scotch highballs are experiencing huge resurgence at present, and for good reason. It’s a simple and tasty drink that showcases the quality of Scotch whisky”. “Blended whisky highballs in particular are becoming increasingly popular due to their variety of flavours and versatility – for example Johnnie Walker has 29 active distilleries in and roughly 11 million casks of whisky from which to make our blends. This diversity of flavour means there will always be a variant perfectly suited to bring each highball serve to life, no matter the drinkers flavour preference nor which ingredients or flavours the drink is featuring”. “Research also shows that lower ABV drinks are becoming increasingly popular internationally*. The highball is perfectly positioned within this global trend as it usually contains only one measure of spirit, meaning you can enjoy a lighter style drink that still offers amazing flavour”. Proving the classic drink has evolved into a cocktail that is much more than the sum of its parts, Johnnie Walker has teamed up with five of the hottest and most revered bars in Sydney and Melbourne - Scout, Maybe Sammy(recently named in the World’s 50 best Bars), Icebergs, Bar Margaux and Capitano - to create some of the best Whisky Highballs in town. The bright and bold serves are available to order from each respective bar until mid-November. Scout is bringing the ‘Papaya don’t Preach’ to Surry Hills; a combination of Johnnie Walker Black Label with tea tree distillate, pluot soda and papaya cordial, served with papaya glass. Address: The Dolphin Hotel, Level 2/412 Crown St, Surry Hills NSW 2010 Opening Hours: Tuesday – Saturday 5pm – 12am Price: $21 Maybe Sammy in Sydney’s CBD has designed the ‘Johnnie & Flamingo’, a flavoursome mix of Johnnie Walker Black Label, citric acid, Peychaud’s Bitter, coconut syrup and house made tropical soda served with a flamingo straw and a kaffir lime leaf. Address: 115 Harrington St, The Rocks NSW 2000 Opening Hours: Tuesday – Thursday 4.30pm – 1am, Friday 12pm – 1am, Saturday 4.30pm – 12am Price: $15 or those who order between 4.30pm – 6.30pm on weekdays can enjoy a Johnnie & Flamingo with a Smoking Gun Bagel for $20 Icebergs has created the ‘Walking on Thin Ice’ - Johnnie Walker Black Label, Bergamot syrup, verjus, pastis and soda garnished with frozen Bergamot skin. Address: 1 Notts Ave, Bondi Beach NSW 2026 Opening Hours: Monday – Saturday 12pm – 12am, Sunday 10am – 10pm Price: $20 or those who order a Walking on Thin Ice with a Raw Seafood Cracker can enjoy both for $24 Newly opened Bar Margaux in Melbourne has created the ‘Tall, Dark and then Some’, a cocktail using Johnnie Walker Black Label, lemon juice, simple syrup, Pommeau de Normandie, Absinthe and soda served with a morello cherry and a lemon slice. Address: Basement/111 Lonsdale St, Melbourne VIC 3000 Opening Hours: Sunday – Thursday 4pm – 3am, Friday – Saturday 4pm – 5am Price: $20 or order a Tall, Dark & Then Some during Golden Hour 4pm – 6pm and enjoy the cocktail served with Panisse for $20 Capitano in North Melbourne has crafted the ‘Leatherwood Highball’ using Johnnie Walker Black Label, Leatherwood and Barley Cordial filtered water with an orange slice. Address: 421 Rathdowne St, Carlton VIC 3053 Opening Hours: Monday – Thursday 5.30 – 10pm, Friday 5.30 – 11pm, Saturday 3pm – 11pm, Sunday 12pm – 10pm Price: $18 or those who order between 5.30pm – 6.30pm on weekdays can enjoy the Leatherwood Highball with a Classic Cheese or Tomato Pizza for $30 The Highball was popularised in the U.S. in the early 20th century, but it was actually born in the UK during the late 90th century when carbonated water was readily available. The upper classes found something exciting to mix with their brandy, and Scotch became the most popular way to drink a highball -the Scotch and Soda was born. The term ‘Highball’ appears to have emerged during the 1890s and is variously attributed to different origins. In 1895, English actor E.J Ratcliffe, is credited with ordering the first Scotch and Soda in New York City in 1895. In a small café near the Lyceum theatre he asked the owner, Patrick Gavin Duffy for one. He didn’t have Scotch, but the increase in English actors frequenting his bar led him to buy five cases which sold out quickly, and after this he sold nothing but Highballs – and the rest is history. Those seeking more information about Johnnie Walker Highballs can follow @JohnnieWalker. #KeepWalking #johnniehighball

 

  • Scout is bringing the ‘Papaya don’t Preach’ to Surry Hills; a combination of Johnnie Walker Black Label with tea tree distillate, pluot soda and papaya cordial, served with papaya glass.
    • Address: The Dolphin Hotel, Level 2/412 Crown St, Surry Hills NSW 2010
    • Opening Hours: Tuesday – Saturday 5pm – 12am
    • Price: $21
  • Maybe Sammy in Sydney’s CBD has designed the ‘Johnnie & Flamingo’, a flavoursome mix of Johnnie Walker Black Label, citric acid, Peychaud’s Bitter, coconut syrup and house made tropical soda served with a flamingo straw and a kaffir lime leaf.
    • Address: 115 Harrington St, The Rocks NSW 2000
    • Opening Hours: Tuesday – Thursday 4.30pm – 1am, Friday 12pm – 1am, Saturday 4.30pm – 12am
    • Price: $15 or those who order between 4.30pm – 6.30pm on weekdays can enjoy a Johnnie & Flamingo with a Smoking Gun Bagel for $20
  • Icebergs has created the ‘Walking on Thin Ice’ – Johnnie Walker Black Label, Bergamot syrup, verjus, pastis and soda garnished with frozen Bergamot skin.
    • Address: 1 Notts Ave, Bondi Beach NSW 2026
    • Opening Hours: Monday – Saturday 12pm – 12am, Sunday 10am – 10pm
    • Price: $20 or those who order a Walking on Thin Ice with a Raw Seafood Cracker can enjoy both for $24
  • Newly opened Bar Margaux in Melbourne has created the ‘Tall, Dark and then Some’, a cocktail using Johnnie Walker Black Label, lemon juice, simple syrup, Pommeau de Normandie, Absinthe and soda served with a morello cherry and a lemon slice.
    • Address: Basement/111 Lonsdale St, Melbourne VIC 3000
    • Opening Hours: Sunday – Thursday 4pm – 3am, Friday – Saturday 4pm – 5am
    • Price: $20 or order a Tall, Dark & Then Some during Golden Hour 4pm – 6pm and enjoy the cocktail served with Panisse for $20
  • Capitano in North Melbourne has crafted the ‘Leatherwood Highball’ using Johnnie Walker Black Label, Leatherwood and Barley Cordial filtered water with an orange slice.
    • Address: 421 Rathdowne St, Carlton VIC 3053
    • Opening Hours: Monday – Thursday 5.30 – 10pm, Friday 5.30 – 11pm, Saturday 3pm – 11pm, Sunday 12pm – 10pm
    • Price: $18 or those who order between 5.30pm – 6.30pm on weekdays can enjoy the Leatherwood Highball with a Classic Cheese or Tomato Pizza for $30

 

The Whisky Highball is having its moment in the spotlight, as the cocktail’s popularity continues to soar and infiltrate bars across Australia. A recent trade survey of bar owners, cocktail enthusiasts, bartenders and spirit experts conducted by Sweet & Chilli (Drinks Consultancy Company), has revealed that the whisky highball is the big trend in drinks. Tall and cool, the Highball reflects Aussies increased appetite for longer drinks with a lower ABV. Diageo Whisky ambassador Katie Nagar said: “Scotch highballs are experiencing huge resurgence at present, and for good reason. It’s a simple and tasty drink that showcases the quality of Scotch whisky”. “Blended whisky highballs in particular are becoming increasingly popular due to their variety of flavours and versatility – for example Johnnie Walker has 29 active distilleries in and roughly 11 million casks of whisky from which to make our blends. This diversity of flavour means there will always be a variant perfectly suited to bring each highball serve to life, no matter the drinkers flavour preference nor which ingredients or flavours the drink is featuring”. “Research also shows that lower ABV drinks are becoming increasingly popular internationally*. The highball is perfectly positioned within this global trend as it usually contains only one measure of spirit, meaning you can enjoy a lighter style drink that still offers amazing flavour”. Proving the classic drink has evolved into a cocktail that is much more than the sum of its parts, Johnnie Walker has teamed up with five of the hottest and most revered bars in Sydney and Melbourne - Scout, Maybe Sammy(recently named in the World’s 50 best Bars), Icebergs, Bar Margaux and Capitano - to create some of the best Whisky Highballs in town. The bright and bold serves are available to order from each respective bar until mid-November. Scout is bringing the ‘Papaya don’t Preach’ to Surry Hills; a combination of Johnnie Walker Black Label with tea tree distillate, pluot soda and papaya cordial, served with papaya glass. Address: The Dolphin Hotel, Level 2/412 Crown St, Surry Hills NSW 2010 Opening Hours: Tuesday – Saturday 5pm – 12am Price: $21 Maybe Sammy in Sydney’s CBD has designed the ‘Johnnie & Flamingo’, a flavoursome mix of Johnnie Walker Black Label, citric acid, Peychaud’s Bitter, coconut syrup and house made tropical soda served with a flamingo straw and a kaffir lime leaf. Address: 115 Harrington St, The Rocks NSW 2000 Opening Hours: Tuesday – Thursday 4.30pm – 1am, Friday 12pm – 1am, Saturday 4.30pm – 12am Price: $15 or those who order between 4.30pm – 6.30pm on weekdays can enjoy a Johnnie & Flamingo with a Smoking Gun Bagel for $20 Icebergs has created the ‘Walking on Thin Ice’ - Johnnie Walker Black Label, Bergamot syrup, verjus, pastis and soda garnished with frozen Bergamot skin. Address: 1 Notts Ave, Bondi Beach NSW 2026 Opening Hours: Monday – Saturday 12pm – 12am, Sunday 10am – 10pm Price: $20 or those who order a Walking on Thin Ice with a Raw Seafood Cracker can enjoy both for $24 Newly opened Bar Margaux in Melbourne has created the ‘Tall, Dark and then Some’, a cocktail using Johnnie Walker Black Label, lemon juice, simple syrup, Pommeau de Normandie, Absinthe and soda served with a morello cherry and a lemon slice. Address: Basement/111 Lonsdale St, Melbourne VIC 3000 Opening Hours: Sunday – Thursday 4pm – 3am, Friday – Saturday 4pm – 5am Price: $20 or order a Tall, Dark & Then Some during Golden Hour 4pm – 6pm and enjoy the cocktail served with Panisse for $20 Capitano in North Melbourne has crafted the ‘Leatherwood Highball’ using Johnnie Walker Black Label, Leatherwood and Barley Cordial filtered water with an orange slice. Address: 421 Rathdowne St, Carlton VIC 3053 Opening Hours: Monday – Thursday 5.30 – 10pm, Friday 5.30 – 11pm, Saturday 3pm – 11pm, Sunday 12pm – 10pm Price: $18 or those who order between 5.30pm – 6.30pm on weekdays can enjoy the Leatherwood Highball with a Classic Cheese or Tomato Pizza for $30 The Highball was popularised in the U.S. in the early 20th century, but it was actually born in the UK during the late 90th century when carbonated water was readily available. The upper classes found something exciting to mix with their brandy, and Scotch became the most popular way to drink a highball -the Scotch and Soda was born. The term ‘Highball’ appears to have emerged during the 1890s and is variously attributed to different origins. In 1895, English actor E.J Ratcliffe, is credited with ordering the first Scotch and Soda in New York City in 1895. In a small café near the Lyceum theatre he asked the owner, Patrick Gavin Duffy for one. He didn’t have Scotch, but the increase in English actors frequenting his bar led him to buy five cases which sold out quickly, and after this he sold nothing but Highballs – and the rest is history. Those seeking more information about Johnnie Walker Highballs can follow @JohnnieWalker. #KeepWalking #johnniehighball

The Highball was popularised in the U.S. in the early 20th century, but it was actually born in the UK during the late 90th century when carbonated water was readily available. The upper classes found something exciting to mix with their brandy, and Scotch became the most popular way to drink a highball -the Scotch and Soda was born.

The term ‘Highball’ appears to have emerged during the 1890s and is variously attributed to different origins. In 1895, English actor E.J Ratcliffe, is credited with ordering the first Scotch and Soda in New York City in 1895. In a small café near the Lyceum theatre he asked the owner, Patrick Gavin Duffy for one. He didn’t have Scotch, but the increase in English actors frequenting his bar led him to buy five cases which sold out quickly, and after this he sold nothing but Highballs – and the rest is history.

Recipes:

 

Maybe Sammy: ‘Johnnie & Flamingo’

Ingredients:

30ml Johnnie Walker Black Label

30ml Lychee liquor

10ml Citric acid

10ml Peychaud’s bitters

20ml Coconut syrup

50ml Yuzu Capi Soda or Soda

20ml Filtered water

Method:

Mix all ingredients together, top with soda. Serve on ice in highball glass and garnish with flamingo straw and kaffir lime leaf.

Bar Margaux: Tall, Dark & Then Some

Ingredients :

4 dashes Absinthe

3/4oz Lemon

1/2oz Simple

3/4oz Pommeau de Normandie

1 1/2oz Johnnie Walker Black Label

Soda water

Method:

Toss all ingredients with ice, top with soda. Serve in a highball glass, garnish with a lemon wedge.

 

About Johnnie Walker

Johnnie Walker is the world’s number one Scotch Whisky brand (IWSR), enjoyed by people in over 180 countries around the world. Since the time of its founder, John Walker, those who blend its whiskies have pursued flavour and quality above else.

Today’s range of award-winning whiskies includes Johnnie Walker Red Label, Black Label, Double Black, Green Label, Gold Label Reserve, Aged 18 Years and Blue Label. Together they account for over 18 million cases sold annually (IWSR, 2017), making Johnnie Walker the most popular Scotch Whisky brand in the world.

About Diageo

Diageo is a global leader in beverage alcohol with an outstanding collection of brands across spirits, beer and wine categories. These brands include Johnnie Walker, Crown Royal, JεB, Buchanan’s, Windsor and Bushmills whiskies, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Don Julio, Tanqueray and Guinness.

Diageo is a global company, and our products are sold in more than 180 countries around the world. The company is listed on both the London Stock Exchange (DGE) and the New York Stock Exchange (DEO). For more information about Diageo, our people, our brands, and performance, visit us at www.diageo.com. Visit Diageo’s global responsible drinking resource, www.DRINKiQ.com, for information, initiatives, and ways to share best practice.

Celebrating life, every day, everywhere. Drink responsibly.

 

* YouGov / Portman Group Alcohol Alternatives Survey of 2004 UK adults: The Low and No Alcohol Boom is Here to Stay – January 2019. 

Those seeking more information about Johnnie Walker Highballs can follow @JohnnieWalker.

#KeepWalking #johnniehighball

November 6, 2019 0 comment
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