After the success of the Behind Bars Trivia in 2008, you’ll be pleased to hear that it’s making a return in 2010 - bigger, badder and better than ever! In conjunction with Diageo’s Alchemy, trivia heats will be hosted around the country, culminating with a final in September in Sydney during Sydney BarShow Week. 

Behind Bars Trivia gives bar-nerds the opportunity to show off their knowledge and passion of all things booze related. 

There will be three heats in each participating state (Queensland, Victoria, and New South Wales). 

Kicking off in March, the heats will be hosted by some of Behind Bars’ finest and resident Alchemists. Nick van Tiel will be behind the microphone in NSW, with Sean Baxter in VIC and Jay Lambert in QLD.

Details are as follows:

NSW: Monday 22 March at Eau-de-Vie @ 7pm - 229 Darlinghurst Road, Darlinghurst

VIC: Monday 15 March at Galley Room @ 7pm - 510 Flinders Street, Melbourne

QLD: Monday 15 March at The Lark @ 7pm - 1/267 Given Terrace, Paddington

To register your team, email trivia@behindbars.com.au or call 02 9011 7182.

Le Shack must have the luck of the Irish after managing to pick up three fine Irish whiskeys from The Cooley Distillery in Ireland - the last independent distillery in the country. From 1 March, Le Shack have become the proud distributors of Kilbeggan blended Irish whiskey, The Tyrconnell single malt Irish whiskey and the unique Connemara peated single malt Irish whiskey - Ireland’s only peated whiskey. All three products are distilled, bottled and matured at the Cooley Distillery located on the Cooley Peninsula in County Louth on Ireland’s east coast.

By 1970, the number of Irish distilleries had fallen to two from over 100 in 1886. In 1974 the industry then became a monopoly after Seagrams sold Bushmills to the United Distillers of Ireland. The monopoly remained until the Cooley Distillery was set up in 1987 converted from an older industrial potato ethanol plant by John Teeling.

Teeling fitted the distillery out with distinctive small copper pot stills with very large necks. These elongated necks produce a more refined spirit as the heavier fusel alcohols are left in the still and out of the final distillate. The distillery uses only Irish barley and has its own spring water source coming from the Sliabh na Gloch river high up in the Cooley Mountains.

For further information please call Le Shack on 0282027699

In great bars, you imbibe more than alcohol. You soak up the distilled essence of life. That’s why there’s a bar in Sydney called Eau de Vie (we’ll be going there).

A city’s bars connect you with its heart. From the Opera House grandstand of the harbour to the grungy, eccentric backstreets of Surry hills, our Parched March locations express Sydney’s many moods. They’re the path every tourist should follow to truly understand this city.

THE BARS:

Club Bar, Park Hyatt, The Rocks. 

Confession: we’re due to start at harbourbar next door but it’s raining and I find Simon perched at the bar in this clubby little nook. He’d succumbed to the allure of whiskies, an open fire and armchairs and so we begin our odyssey here, with a Bobby Burns, mixed by Shane Gardner. If you’re wary of malt whisky in a cocktail, the Burns could convert you. The characteristics of the Glenfiddich prevail, but softened, sweetened and lengthened into a honey smooth sipper I’d take as an aperitif any time.

Sharing the bar with us are hotel guests and we strike up conversation. Skip, an orthodontist from Texas, is a witty drinking companion and leaves us with a recommendation for a great restaurant in New Orleans.

Harbourbar, Park Hyatt, The Rocks

I like to gaze at the Opera House while nursing a drink. Mine was wine; the 08 Giant Steps Harry’s Monster cabernets merlot. We’re eating responsibly, too: duck fat fries and crab cakes, from the kitchen of chef Andrew McKee.

Bacco Wine Bar and Pasticceria, Chifley Plaza

I once described this friendly grotto in Chifley Plaza as a big hug from mamma for all the nearby stressed out city workers. It’s also a little corner of old world Italy and on Monday a big table groans under the weight of proscuitto, pasta, cheeses, arancini and other comforting delicacies dished up by Marco Faraone and his team for their La Famiglia night. We sip $10 negronis and eat far too much nduja, soft, spicy salami.

Tokonoma Shochu Lounge and Bar, 490 Crown Street, Surry Hills

Wednesday March, 3, and we’re in Surry Hills, cocooned in the long, low, sexy confines of Tokonoma. The bar is a catwalk for a line of elegant bottles of shochu, ready for tasting.

Our cocktails: Sashimitini, Kimchi Mary, Hana Mi Punch and Negroni Swizzle.

We snack on spicy edamame, pork belly so soft and flavoursome it silences me for a whole minute, and soft-shell crab.

Everything’s perfectly balancedand exquisitely presented.

Shady Pines Saloon, just off Crown Street.

This bar odyssey comes with extreme contrasts and here’s the first: delicate, feminine Tokonoma and rugged, wild west, saloon bar Shady Pines. There, it’s all delicacy and refinement. Here, it’s plaid shirts, stuffed bulls and Johnny Cash. They’re just a block or two apart, but worlds away from each other. Welcome to the mad diversity of Sydney’s bar scene.

Shady Pines has been open just two days but feels like it’s been there for a couple of centuries thanks to the fossicking efforts of co-owners Anton Forte and Jason Scott. The lads have collected a horde of curiosities: stuffed stag heads, foxes and a vast bull’s head; an ancient dispensary cabinet, two life-sized Red Indian mannequins and parts of an old basketball court for the parquetry-topped bar.

We prop ourselves at it and order Boilermakers - beer and a whisky chaser. Or whisky and a beer chaser if you prefer to think of it that way. The boilermaker menu has some marriages made in Heaven: try Ardbeg 10 Year Old with a James Squire Porter. Chewy, peaty, smoky. Or sip on a pure rye such as High West, a blend of six and 16-year-old ryes bottled in Utah. It keeps talking to your tongue long after you’ve swallowed it.

You can follow all Amy’s up-to-the-minute progress on Facebook.

Hawthorn Brewing Company is the dream of three friends from Melbourne: Peter Willis, Hamish Reed and Darren Milo. The trio acknowledge that: “We’ve come a long way since we began home brewing for ourselves and our mates at BBQ’s more than 10 years ago.”

The company was established in 2008 with the aim of bringing great tasting recipes to the thirsty masses. This particular formulation took 11 trials (and apparently just as much taste testing) to finalise. Produced at the Mildura Brewery the group have tried to avoid their beer being yet another bottle conditioned American pale ale, so their recipe is an unusual mix of New and Old World hops. The result is a pale ale that presents a rich and complex malt character, derived from a bold blend of five different types of lightly kilned grain balanced by the by the inclusion of five complementary varieties of hops sourced from New Zealand, Southern England and the US Pacific Northwest.

Plans are afoot for a second and third brew to be released this year.

For further information please contact Flinders Portfolio on 1800 886 060

The Magnetic Man

Insight into why success is attracted to Melbourne’s most affable bar operator - Vernon Chalker

Interview by Simon McGoram

Selected photography by Dave McKelvey

After snaring Operator of the Year (multiple venues) at the Australian Bar Awards in September 2009 and then snatching the top spot in the inaugural Most Influential List in December, Bartender mag saw fit to catch up with this leading Aussie bar industry personality to search for the secret behind his success.

When did you start off in the hospitality industry?

“In 1982, I moved from my hometown of Nathalia in Northern Victoria. I was 18 years old, and I started work as a banquet waiter at The Wentworth Melbourne Hotel (now Sofitel) in Collins Street.”

What inspired you to open Gin Palace in 1997?

“I started a catering company in 1991 that operated the café at the Malthouse Theatre.  When the liquor licence laws changed during that decade the opportunity arose to open a business where the focus could be solely on drinks without food.  My idea was to provide service like a restaurant, rather than expecting guests to go to the bar and order drinks. Of course I wanted it to be sexy and luxurious too.  And I wanted to build a fabulous stock of spirits, Champagne and old Aussie reds.  We currently have over 40 brands of gin.”

What is it about Gin Palace that has made it go the distance?

“I think we are still here because we have stuck to the original vision. I appeals to all generations. I always wanted Gin Palace to feel like it had already been there 100 years.  Our younger clientele, no doubt, would consider us very old school, but in a nice way.  Our long time regulars want the atmosphere to feel familiar and remind them of the fun they have had sipping Martinis over the years.”

When did you start working on Madame Brussels?

“It was around March 2005 - the State Government has just announced that smoking will be banned in bars from July 2007.  I knew Gin Palace would be affected (our sales actually dropped 20% when the ban was introduced) and I felt the time was right to source a rooftop.  Most advice on retail would warn against such a location, no street visibility, three floors up etc, but we thought we could come up with a sexy enough product that would attract people via word of mouth.  Not too different to laneway bars really.”

What had you learnt from Gin Palace that you were able to apply to this venue?

“I learned how to run a business properly, and comply with the myriad of regulations that businesses are confronted with.  I also learned how to build a great team. It is everything in hospitality to have a happy hard working team who understand and enjoy the vision of the venue.”

What about Collins Quarter? How did that project come about?

“I was approached by the owner of The Courtyard Tavern.  He wanted to take on a partner to renovate and re-brand.  This included building a new building on the back of the Collins Street site. It was a great experience working with the architects and builders, and see it all come to fruition. It fits the laneway/tucked away allure enhanced by a golden location at the so called ‘Paris End’ of Collins Street.”

Have you had any mentors over the years that have influenced your career?

“My Aunty Jenny has helped me with invaluable advice on how to run a hospitality business back of house.  She was the financial controller of a hotel group for over 20 years. Creatively, my collaborations with architect Michael A. R. Anderson have been amazing.  He designed Gin Palace and is my business partner at Madame Brussels. The many intelligent and talented collaborators I have worked with over the years, including all my past and present business partners, are a great inspiration.’

Tell us a little bit about the stellar staff you’ve had working for you over the years.

“When I opened Gin Palace, I thought I knew how to make drinks. I loved making Martinis, but I soon realised that, although through research I knew a lot about drinks, I knew very little about bartending. On opening night I had Murray Pitman behind the bar with a small crew. Most had trained in the UK where cocktails were making a comeback in a big way. I was working the floor and there I stayed. 12 years on and Murray and I are in business together catering at The Malthouse.  With Murray in the top job for so long (11 years) I had a great many talented people come and go wanting his job or, more outrageously, my job. They aspired to manage venues or own their own, and many have gone on to achieve this goal.

My greatest joy is working with those who have come back after working in exciting jobs all over the world. Ellen Turner who worked for five years at Gin Palace is managing Collins Quarter after five years away including a three year stint opening and managing The Glamour Bar in Shanghai. Ben Luzza is now general manager of Gin Palace after working two stints as a bartender/supervisor in between travelling and working in London and then managing Madame Brussels for three years.

Anyone who has met Miss Pearls (she embodies the very spirit of Madame Brussels) never forgets her. Without her in my life the question ‘Who is Madame Brussels?’ would have little meaning. I have a magnificent management team running all venues. Some have made a name for themselves already and some are soon to; Carly Haren, Estelle Guthrie, Nick Harris, Bec Dunn, Tom Scott and Sean Hastings (who has come on board to manage The Order of Melbourne).

The list of great people I have worked with is very long; Ben Wild worked at Gin Palace for years then helped me set up three new venues, Kane Daniel frustrates me with his knowledge and perfectionism and Sebastian Reaburn taught me about The Negroni. Many others inspired me over the years and have gone on to do great things. Some were touched by the ‘Gin Palace Magic’.”

Has the Melbourne industry changed dramatically since you opened Gin Palace? What is the most striking difference?

“I think the small bar industry is more professional now.  Bartenders can work in this industry and see it as a real career. When I started work as a waiter, my mother wasn’t too impressed. Now she keeps a scrapbook. The industry has healthy competition and is loads of fun.”

What would you say has been the most memorable moment for you over your career?

“Gin Palace 10^th birthday party.”

What do you love about the bar industry?

“The people and the drinks!”

Is there anything about the industry that grinds your gears?

“Flair bartending!”

How did it feel to be recognised as number one on the Most Influential List?

“I didn’t know it was coming. The best thing was the energy the award created amongst my management team and staff. We are proud of the award, and also know how to have fun celebrating it.”

Do you have any advice for budding bar operators?

“It’s hard work. Remember, you are a business operator first and you have an obligation to provide secure employment for your staff. Start with a vision that pleases you; therefore, only open a bar that you would want to go to yourself. Strive to be the best at what you do without the need to say it. Respect the team and reward them. Finally; question the need for elderflower cordial.”

Alchemia is the latest edition to Australia’s premium vodka segment. Distributed by Pure Spirits, Alchemia Polish Vodka has been recently released onto the Australian market after years of strong sales the US, Canada and New Zealand. Alchemia’s distinctive infusion range takes its triple distilled rye-grain vodka and saturates it with all natural ingredients. A further six months maceration in oak barrels results in an authentic rich colouring and flavour. Alchemia’s range includes Cyzsta - a soft, sweet and supple pure vodka, Wisniowa - a rich wild cherry variant, Czekoladowa - a full bodied chocolate and Imbirowa - a spicy, candied ginger. All the flavours are presented in distinctive hand-blown packaging.

For further information please contact Pure Spirits on 02 9371 3883

The multi-award winning The Lark Food & Drink in Paddington, Brisbane, is set to celebrate its third birthday this month in fine style. The bar will be hosting an afternoon of celebrations at the local croquet club in New Farm. The afternoon is set to be a hoot thanks to the liberal (but responsible) application of gin.

The celebrations are set for Saturday 13th March between the hours of 1 and 7pm. Those wishing to attend should bring monies equal to $35 payable on the day in cash. Your hard currency will ensure you are provided for with a gin tasting planned along with food, drink and entertainment to boot.

RSVPs are essential. Simply email functions@thelark.com.au

I am not Feb-fasting. Nor will I be dry for July. But during the month of March I’ll be raising money another way. I’ll be exploring, savouring and celebrating Sydney’s fantastic bars.

As I wrote a couple of weeks ago in my Sun-Herald column, the concept of abstinence as the new black makes me uncomfortable. While I applaud anything that raises charity money, I’m becoming increasingly uneasy about the growing cult of prohibition and the ‘feast or famine’ attitude to drinking.

An all or nothing approach to alcohol, whatever the reason, isn’t healthy. As a reporter on Sydney’s social scene I see far too many people embarking on extreme detox regimes, only to fall off the wagon spectacularly with a massive bender, making themselves ill and everyone around them miserable until it all begins again.

In the media we love extremes and I admit, we’re guilty of focusing on the very visible minority who abuse alcohol. And this plays right into the hands of the self-righteous fun police who would rather none of us drank anything ever at all.

The anti-alcohol lobby believe that within every person who drinks - no matter how respectable their exterior and how modest their intake - lurks a drooling alcoholic ready to burst forth after the next sip of pinot gris. They believe, as fellow journo Jeremy Bass wrote in his recent tirade against the liquor industry that “the more vehemently one argues one’s right to consume alcohol, the stronger the evidence of an unhealthy love of the stuff. And the more likely it is that one shouldn’t be touching it.”

What absolute poppycock. For the record, Mr Bass, I actually believe the opposite is true: the more dysfunctional your relationship with a substance, the more vehemently you argue in favour of banning it. Example: the most hysterical anti-smokers I know are reformed puffers who simply can’t trust their willpower and dread the temptation of any contact with the demon durry.

“It’s not about excess - it’s about mindful, educated enjoyment of your favourite venues. It’s about supporting the bar industry and charity. And it’s about proving to the anti-alcohol wowsers that drinking moderately is part of a rich and varied social life, not a destructive pursuit.”

The Bass stance is plain daft. But it’s also insulting to every adult who enjoys alcohol in moderate amounts without misadventure. And that, despite what the pleasure avoiders will have you believe, means most of us.

I spend a great deal of time in this city’s bars for my work, and what I see night after night is normal people enjoying good drinks with good friends. And yes, Mr Bass, I pop in unexpectedly so I can guarantee the bar operators haven’t rounded up their resident hordes of wild-eyed alcos and hidden them in the cellar.

This is why we’re launching Parched March. We have a creative, world-class bar scene in Sydney, and it’s about time we celebrated it - and the people who enjoy it.

Throughout  March, I’ll be visiting new bars and old favourites, sampling signature cocktails, meeting the talent and gathering news about the industry, accompanied by members of the Bartender magazine team and anyone else who would like to be part of this celebration of Sydney’s vibrant bar culture.

I’ll be sponsored for each visit and to kick off the fund-raising, Bartender magazine is throwing in $50 for each bar. That’s $1,500 if I make my total of 30.

We’re putting the list together now, and that’s the hardest part. There are so many amazing bars in this town, it’s tough to whittle it down.

You can participate as much or as little as you like. Join us on the odyssey, sponsor some of my visits, recommend bars for us to check out, or if you prefer, just show support by visiting your favourite bar. If you’d like to raise money for charity, ask your friends to sponsor your bar visits, too.

There’s no formal registration and no competition. Just let us know what you’re up to and how you’ve celebrated Parched March.

You can read regular updates here and a progress report in the Sun-Herald as the journey unfolds.

It’s not about excess - it’s about mindful, educated enjoyment of your favourite venues. It’s about supporting the bar industry and charity. And it’s about proving to the anti-alcohol wowsers that drinking moderately is part of a rich and varied social life, not a destructive pursuit.

Speaking of destructive, remember this, fellow mindful drinkers: among the world’s most famous teetotallers are Adolf Hitler, Robert Mugabe and George W Bush.

For more details including how to donate to Amy’s charity of choice (PetRescue) email her at ac@amycooper.id.au

The Bayswater Brasserie, a 28 year old Sydney institution and one of Australia’s most awarded cocktail bars, may be facing a difficult future after all the staff were given their marching orders on Monday.

Despite many of the staff being long serving (including one employee, affectionately known as ‘Sunny’, who has been there for over two decades) they were all provided with only four weeks notice.

Inside sources have informed 4bars.com.au that the venue will be closed for a brief renovation and re-launch - including the appointment of a new chef - after which staff may reapply for their roles.

Disgruntled employees have suggested that they will be unlikely to return following the re-launch.

Robert Smallbone, long time stake holder, will still be involved in the future of the venue, but industry rumors are abound that the venue may be facing larger changes than simply a ‘re-launch’.

One can only hope that, whatever direction the re-launched Bayswater Brasserie takes, the venue will remain a sanctuary for civilized drinking, dinning and adult fun so often absent from the whirlwind of Kings Cross venues.

Pop in to Bayswater Brasserie by Saturday 20 March to say goodbye to the current team and  “see you soon” to ‘Bayz as it closes for renovation.

Every licensed venue in Victoria will be forced to provide free water to customers under a new plan to tackle alcohol-fuelled violence. The Herald Sun reported this week that laws will be introduced to make nightclubs, pubs and bars step up responsible service of alcohol. The crackdown is aimed at venues that charge for bottled water - with some slugging drunken customers more than $10.

Experts say free water will help reduce violence and drunken behaviour. Venues will be able to install water coolers, provide bottled water or serve tap water over the counter. Bar owners who do not provide free water will be liable to fines up to $3500.

“(This will) reduce the potential for drunken trouble in our pubs and clubs and on our streets,” Victorian Premier John Brumby said.

Mr Brumby said the free-water laws would play other important health roles.

“People should get into the habit of drinking more water when having a few drinks, to stay hydrated and slow down the rate they drink,” he said.

Pubs and clubs were encouraged to provide free or cheap water under State Government guidelines set in 2004. But many venues have not been willing to comply, and research by compliance staff shows examples of: Nightclubs charging $10 for bottled water; Venues providing hot and soapy water in bathrooms to discourage patrons from refilling water bottles; and Drinkers being directed to bathrooms when they request tap water.