By David & Amy Spanton

It had been many years since my last visit to our southern most capital city and to be honest I didn’t know what to expect as I generally get zero information across my desk about Tassie bars. It’s a city that in 11 years I don’t believe has ever had a Bar Awards finalist and frankly I can’t remember the last time I even spoke to Tasmanian bar person?

What was going on down there? Is anyone doing great things or is it just a quiet country town by the sea pushing cappuccinos and Cascade? Amy and I decided it was time to head down and have a few kids-free days to see for ourselves what is or isn’t happening in Hobart and get this question answered!

One of the first things we noticed about Hobart was the lack of 7/11s and chain stores which are so ubiquitous in every other Aussie city we’ve been to. With its pristine parks, lovely soft English grass and ornate old buildings, Hobart has a lot of charm and of course, it’s very own tourist traps. Everyone will tell you to eat at Mures down at the wharves and there are plenty of these generic offerings for a standard touristy fish ‘n’ chips and a glass of wine. But look a bit harder and like us, you will find a handful of little gems.

Anyway, here’s a quick rundown of our Hobart hits and misses.

THE HITS

Smolt

2 Salamanca Place, Battery Point
03 6224 2554

This is a rare gem in Salamanca Square, a dangerous tourist trap for anyone looking for a decent food and beverage offering. What caught our eye about this place was for one, the layout, but also, upon entering, there is a sign that gives a quick rundown of the joint’s philosophy. And this place is all about quality Tassie produce done well. And done well it is. We actually ended up dining here twice (and tried to go for a third but it was a bit early!!) in just a couple of days. First up, lunch and to kick things off, a local Tassie Chardonnay called Three Wishes. What a brilliant start. A funky Chardonnay with robust savoury notes and a really smooth finish.

We started off with a couple of glasses and ended up losing count. On the food front we opted for the local salmon ceviche (you will see Tassal salmon everywhere), fettucine with prosciutto, peas and mint and a ripper of a salad with iceberg, rocket, parmesan and a creamy dressing. All superb food; simply done and simply mouthwatering. Fresh herbs, house-made pasta and bread and just wonderful, moreish flavours. For dinner it was the salad (again), and we shared the pasta with meatballs and the risotto with seared scallops. Heaven.  Kiff, the owner of this place, also suggested we head to Bruny Island to get our oyster and cheese fix. Read on to hear more.

The Victoria Tavern

30 Murray Street, Hobart
03 6224 6663

Touting the city’s best beer selection, this was a place we had to visit. And wouldn’t you know it, we sit down for a couple of the state’s finest brews only to spot a moustachioed gent flipping through the pages of Bartender magazine. So we knew we had landed in pretty safe hands. Now let’s be clear, this is no fancy cocktail bar but more of a dive bar stocking a banging selection of beers from Sierra Nevada to Old Fart and offering a bit of live music for the uni crowd. Great spot.

Jackman & McRoss

57-59 Hampden Road, Battery Point
03 6223 3186

Lonely Planet gives this the honour of being Tassie’s best café and it’s definitely a cosy little joint specialising in pastries and baked goods. At the end of the day it looks the part but their coffee and food selection could be much better as there is no fresh food prepared to order and the coffee is not top notch. However, a little bit of warm Hobart hospitality bridges the gap a little.

MONA

655 Main Road, Hobart

mona.net.au

The Museum of Old and New Art opened as MONA about a year ago by local art collector David Walsh. Prior to the revamp, Walsh had an art museum for antiquities but apparently no one was interested in his old stuff and so he poured a ton of cash into building this breathtaking new art gallery to house his own personal collection of art (which is the largest modern art collection in the southern hemisphere). A proud Tasmanian, apparently Walsh recalls spending a lot of time at the Tasmanian Museum as a kid, which he went to frequently because it was free. So one of his promises for MONA was to make it free for Tasmanians and people under 18.

As for the art, there is a lot of shock value with the modern stuff including hundreds of plaster casts of the old ‘map of tassie’ and some other pretty gory pieces. But MONA is more than just a gallery and Walsh is apparently more than just an art collector. The MONA site is simply massive and is home to the MOO Brewery (which produces the fine range of Moo Brews), the Moorilla Estate Winery, Boutique accommodation, an outdoor theatre, a wine bar and The Source Restaurant (which sadly features in our ‘Misses’ section). But the location can’t be faulted; set right on the water on a massive estate filled with grapevines, ponds and amazing modern architecture it truly is an asset to this state.

Bruny Island

Thanks to the owner of Smolt, we made a day trip to Bruny Island and enjoyed some of the culinary treasures on offer. There is also loads of accommodation on Bruny Island and you could make a holiday of it; it may seem small but the island is actually 100km from end to end. It’s only an hour drive from Hobart then a short ferry ride with your car across to Bruny Island.

Bruny Island Cheese Co.

1807 Bruny Island Main Road, Bruny Island

brunyislandcheese.com.au

Bruny Island is also renowned for this little cheesery which is pretty much next door to the oyster farm. With a variety of cheeses on offer, from hard bitey Tom to oozy, funky O.D.O., these cheeses are made with love and passion, the staff even refer to them as ‘babies’ and ‘toddlers’. Once they are made and stored, all the cheeses are tended to every day, whether it be turning or rubbing, until they reach maturity. Tastings are free and a knowledgeable cheesemaker will run you through the different styles and point them out in the cheese fridge.

BISH

360 Lenon Road, North Bruny Island

The Bruny Island Smokehouse is the closest stop to the ferry terminal at Bruny Island so it captures most of the coming and going trade. The place specialises in smoking the farmed salmon and trout from the nearby Tassal fish farms and the view from the balcony is spectacular, if you can stand the freezing winds. They also do a range of chutneys and pates that really are delicious.

Try the spicy sardine pate and the teriyaki smoked salmon pate that is made using the belly fat of the fish. In true Tassie style, BISH is all about serving local Tasmanian goods and there is a range of Bruny Island wines and Tassie beers on offer.

Get Shucked

1650 Bruny Island Main Road, Bruny Island

getshucked.com.au

Being complete oyster devotees we were told that Get Shucked was the best place to get the freshest oysters in Tassie. This is literally the oyster farm; with guys pouring out and boxing trays of oysters for shipping to the mainland. The business was apparently started by a young guy from Melbourne and the bulk of his trade is now supplying Melbourne’s top restaurants with the best oysters money can buy.

Now, eating at the oyster farm is a matter of ordering from a small caravan and sitting on a couple of crates overlooking the wild waters and pristine beaches. Rudimentary to say the very least. But the oysters were absolutely superb and shucked to order right in front of us. Shucking awesome!!

The Misses

The Wrest Point Casino

410 Sandy Bay Road, Hobart

wrestpoint.com.au

In search of a cocktail bar to whet our whistle we headed to Onyx Bar -  it gets a mention when you do the old Google search of Tasie cocktail bars. We jumped in the taxi and were both a little surprised when we arrived at the Casino. Now, this place’s claim to fame is that it is the oldest Casino in the country. And yes, ‘old’ would be a fitting description.

But not in a ‘what a beautiful old building’ way, more of a disastrous old, smelly buffet RSL kind of a way. Needless to say, the posters touting headline acts Tim Freedman and David Campbell didn’t really do a lot to sell this place to us. We did however pursue the promise of a cocktail bar and while the offering was stuck in the 70s along with the rest of the joint, it was right on the water with a cracking view.

The Source @ MONA

655 Main Road, Hobart

mona.net.au

So, let’s be up front. This style of food really isn’t what we like. Fine dining with hushed tones, white table cloths and a stuffy atmosphere is never really our choice but we had heard this was THE restaurant and thought we really should check it out. Our waiter informed us that a new chef and a new menu had started about a year ago. From the minute we saw the menu and read ‘a mix of raw and steamed vegetable with a peanut foam’ we knew we were in trouble. The rest of the menu was barely decipherable (a pet peeve of Amy’s) with strange descriptions such as a ‘beef presse’ and ‘foie grois squares’ and too many foams and jellies to list.

Putting aside the fact that we really love accessible food, we endeavoured to give the uppity modern stuff a go with an open mind. But sadly it was just not good. The Moreton Bay bugs were nearly raw and gooey and the eye fillet was pressed and stuffed and cooked till there was no flavour left. A plate of anaemic fish with even more anaemic vegetables was adorned with what the waitress described as a gelatinous jelly…. Mmmm? A real highlight was the scampi consommé with ravioli, which was garnished with what looked like a blade of grass. On the plus side, our waiter was nice, the beers were great and the view (like everywhere in Tassie) was simply stunning. But it was probably in our top three worst dinners of all time!

At the end of the day Hobart has some gems but isn’t the place to visit if you’re looking for a great selection of quality drinking and dining establishments. The people are fantastic and it’s a beautiful city it just needs more good operators to come and lift the hospitality scene as right now it’s very dull and touristy. In saying that we can’t wait to come back to Tasmania but next time we will also visit the many local produce farms, distilleries and wineries that Hobart and Tasmania has and is renowned for as this is something we didn’t have time to do on this quick trip.

Cocktail Bars

We were only in town for a couple of days but we really struggled to find any decent cocktail bars. The city’s drinking and dining scene is focused around their harbor and like many cities such waterline establishments are very touristy and well worth avoiding if possible. Walking the back streets of Hobart’s CBD we found very few places open at night with all the action back down on the waterfront pushing Cosmo’s and mojitos.

Pubs

To be honest we struggled to find even one old fashioned pub with much charm around the city as they all seem to be very touristy themed or attracting the local uni crowds pushing cheap vodka Red Bulls and live bands. For a city with such a strong relationship with sailors and the high seas you would think that a few old pubs like that of The Rocks in Sydney would be dotted around the city but unfortunately non were found that fitted the bill even though there is no shortage of beautiful old sandstone buildings.

This new venue featured in the November issue of Bartender magazine
By Edward Washington

Address
20 Presgrave Place
Melbourne CBD

Web
baramericano.com

Melbourne certainly knows a thing or two about the phrase - ‘good things come in small packages’, and Bar Americano is just another example of what can be achieved within a small space if your concept and vision are spot on. This is the newest offering from Matt Bax (executive bartender & owner Der Raum, Melbourne) and like his well established and award wining cocktail bar this latest venture focuses on the finer touch, and offering an intimate experience that you might have expected in a bygone era.

“The bar’s name is our tribute to what Europeans would most often refer to as ‘American’ bars,” states Matt Rees, Der Raum’s general manager. “The name, and the venue itself, reference the proliferation of intimate, refined cocktail venues across Europe from prohibition onwards.”

Bax has been frank when previously outlining the success of his businesses, and how he maintains the refined and standout offering that characterises Der Raum. “There are no tricks really, just lots and lots of hard work. We spend months and months of time brainstorming, testing and re-testing. We invest heavily in equipment and work very closely with some of the world’s leading chefs.” So it’s no surprise that this latest hole-in-the-wall is any different.

Bar Americano opened in mid-June and if you’re lucky enough to live in the vicinity it could easily become a port of call for a regular morning eye opener (fresh pressed espresso), a midday aperitif or a late night amaro. “In regards to the CBD, we’re probably the only venue that incorporates such an emphasis on cocktails while maintaining an all day offering,” says Rees. Who could think of nothing more pleasant than slipping into the side street den for a tin of sardines, some cheese and an invigorating Negroni cocktail after a day of paper pushing?

Interestingly, above the entrance sits a proud little blue neon sign - ‘Sali e Tabacchi’. Troll through the streets in Italy and you’ll see this sign dotting the streets on a frequent basis - it’s a very important stop for tourists and Italians alike, and a local ‘Tabacchi’ is your one stop shop for stamps, pens, bus tickets and numerous other bits and pieces you might be in need of. So while you might not be able to pick up a weekly tram ticket from this bar, it’s a sure bet that they’ll be able to offer something just as important.

Of the development process Rees considers it as possibly one of the longest cases of conception to completion in history. “The concept itself pre-dates that of Der Raum,” states Rees, “and it has been at least a decade in the making for Matthew Bax.” However once the site was confirmed (January, 2011) it was still six months before the doors opened. “We had committed to a lease by the beginning of March [and] had hoped to open slightly sooner than we did, but obviously that wasn’t the case,” Rees stated. The majority of the interior design construction was handled by Ravi Avasti, who also oversaw the recent refurbishment of Der Raum in early 2011.

Bax was behind the venue’s key aesthetic references and his decade long stint of research has produced a venue that is sleek, elegant and refined - effortlessly matching the service and the offerings. “As the philosophy of the venue is so focussed on a classic, Eurocentric offering it was imperative that the venue itself reflect this,” Rees said. “Without wanting to create a museum, anything added to the venue had to have a sense of place and permanence which is reflected in the extensive use of mahogany and copper inlays.”

Bar Americano represents something of Der Raum’s roots in the methodologies of classic cocktails and it has a drinks list to match the size and style of the venue. According to Rees the drink and food offering is a study in minimalism; “[We] utilize what’s best at this particular point in time and offer a revolving selection of 10 classic cocktails, with an extremely amended spirit selection to support it.”

The bar stocks just one gin, one bourbon, a few rums (in stark contrast to Der Raum’s extensive spirits list that tops, for example, around 40 rums). Bar Americano does however splash out in other areas to make up. “The only section of our spirit offering we’ve let ourselves become carried away with is our collection of Amaro’s,” Rees says, “many of which we’ve sourced ourselves from Italy.” A small selection of wine sings support for the harder tipples, one red, one white and a Prosecco are available, all sourced from Italy. “We also offer the best espresso possible,” says Rees. [We use] a robustly rich Italian style blend from Coffee Supreme, and the finest machine money can buy from Slayer in the US.”

If you’re after a light meal while you sit, relax and take in the surrounds Bar Americano offers paired back and refined, European styled eating with the emphasis on the best possible produce to create the best possible product. Of their inspiration Rees says, “the food selection changes daily, and we’ve also sought out the advice of some of Melbourne’s leading chefs including the fine gents of Burch & Purchese Sweet Studio who have crafted a selection of sweets specifically for our venue.” The new bar is staffed by members of Der Raum ensuring that a dedicated eye for detail is carried across both venues. “We’ve also been fortunate enough to secure an excellent group of baristas that ensure smooth sailing of day trade,” Rees says, “and we also take time each day to ensure that staff from each field is trained in the other - there’s no reason one shouldn’t enjoy a perfectly made Negroni first thing in the morning nor an excellent espresso of an evening.”

Bar Americano is appealing to a broad range of customers, a trait that stems from their long trading hours. “We’re seeing folks from all walks of life with the main connection being that they are willing to seek out the venue and take a few moments to enjoy the finer things in life,” Rees enthuses. With Der Raum as a template, Bar Americano is set to be an icon, and having dedicated professionals plying their trade who have a focus on a selected product is a sure fire recipe. “We’re not looking for fleeting success,” says Rees, “but to build an institution.”

BOOKED OUT!

Thanks so much for the overwhelming RSVP’s we received by email for the Cuervo Mexican Fiesta at Cafe Pacifico. We are officially at capacity & unfortunately cannot take on any more RSVP’s.

Please note RSVP doesn’t confirm immediate entry. This will depend on restaurant capacity at time of arrival…

For those who missed out, we hope to see you at the CUERVO stand at Barshow to sample the amazing Tradicional, Platino & Reserva de la Familia. Thanks to you all for your support and we hope everyone has a tremendous SYDNEY BARSHOW WEEK! See you around… Salud!!

As part of Sydney BarShow Week’s official after-parties Café Pacifico will be hosting the Jose Cuervo Fiesta Mexicana on Tuesday 13, September. Join Jose Cuervo’s master blender, Don Francisco Hajnal and Phil Bayly at Café Pacifico, to celebrate the unique spirit of Cuervo Tequila. Visit www.barshow.com.au to register for the BarShow.

Event: Cuervo Fiesta Mexicana
Time: 7:30pm
Date: Tuesday, September 13
Venue: Café Pacifico, 95 Riley Street, East Sydney
More Info: Visit the Facebook site
RSVP: laurene@behindbars.com.au

Be sure to RSVP to all of Sydney BarShow Week’s official parties and events in order to avoid missing out.

Today saw 94 of Australia’s top barkeeps sit a gruelling written exam to vie for a place in the Top  20 of the Bartender Magazine Bartender of the Year Competition sponsored by RESERVE. Held at theloft on Sydney’s sunny King Street Wharf, this record breaking attendance for the first round of competition shows that it continues to be Australia’s most coveted bartending title.

Competition organiser, Simon McGoram - Bartender magazine’s drinks editor - says; “This year’s exam paper is one of the most challenging that bartenders have had to face to date. I’m totally awed by the level of knowledge displayed by the competitors who set a high standard of professionalism for the bar industry.”

Competitors had to explain the benefits of a ‘high cordon system’ in Armagnac production, display their classic cocktail knowledge by listing the ingredients for the Mary Pickford  and Last Word as well as demonstrate their practical experience by listing six different uses for a cocktail napkin.

“The amount of study put in by the bartenders was immediately evident today,” adds McGoram. “I mean how many people know the significance of the pineapple crest on the top of a bottle of Tanqueray gin? Apparently these guys do.”

The written test determined the Top 20 competitors who face another two days of challenges with a practical bartending round and taste test being held at Sydney BarShow’s Green Room tomorrow morning. If you’ve purchased your Sydney BarShow Seminar Pass you’ll be able to watch the Top Ten in action at 10:30am on Wednesday morning.

The Bartender Magazine Bartender of the Year Competition Top 20

(in no particular order)

• Tom Wood, Hugos Bar Pizza, Sydney
• Bill Bewsher, 399, Perth
• Luke Redington, Eau De Vie
• Sam Bygrave, Cohi Bar, Sydney
• James Connolly, Defectors, Perth
• Philip Gandevia, Eau De Vie, Sydney
• Tim Philips, Level 6, Sydney
• Chris Denman, Kerbside, Brisbane
• Ben Blair, Corner House, Sydney
• Nathan Beasley, Black Pearl/The Attic, Melbourne
• Lee Potter Cavanagh, Victoria Room, Sydney
• Kal Moore, Canvas Club, Brisbane
• Daniel Gregory, Eau De Vie, Sydney
• Gerald Faundez, Zuri, Brisbane
• Jessica Arnott, Victoria Room, Sydney
• Perryn Collier, Laneway, Brisbane
• Chris Hysted, Black Pearl/The Attic, Melbourne
• Adam Smith, Press Club, Brisbane
• Noriel Calub, Goldfish, Sydney
• Brendan Osmers, The Bowery, Brisbane

Surry Hills venue The Winery is one of the hottest spots in town to grab a good glass of vino and tuck into some food.

As part of Sydney BarShow Week Keystone Hospitality will be hosting an exclusive ‘Movers & Shakers‘ dinner at The Winery to help kickstart the week’s festivities.

Attending will be the top bartenders from around the nation, as well as national Brand Ambassadors and Brand Representatives - so if you’re pegged for a spot be sure to bring your appetite, and be ready to enjoy some of the great wines, beers and cocktails they have on offer.

Event: ‘Movers & Shakers’ Exclusive Dinner
Where: Graceland’s Private Dining Room, The Winery
When: Monday, September 12
Time: 6:00pm
Hosted by: Keystone Hospitality Group & Australian Bartender magazine

*The event will be an exclusive invite, all inclusive dinner as part of Sydney BarShow Week.

Visit www.barshow.com.au to register for the BarShow

The first official networking event of Sydney BarShow Week was a huge success - with international, interstate and local bar professionals all turning up to kick start the week’s festivities.

A big thanks must go out to the Hugo’s Bar Pizza team for playing host to the ‘Absolut Bloody Mary Revival for Survival’.

Check out loads more of the action at Sydney BarShow Week’s new Facebook site

Join hosts Ben Davidson, Miss Absolut and special guests for an afternoon of tracing back the history of the world’s most popular cocktail while feasting on brunch from the team at Hugo’s - and endless Bloody Mary’s of course! Purchase your 2 Day Theatre Pass head to www.barshow.com.au

Venue: Hugo’s Bar Pizza
Event: Absolut Bloody Mary Revival for Survival
Time: 1:00pm-4:00pm
Tickets: $35 limited placed available

*There will also be an AMAZING door prize on offer from the Absolut Company - so be there to be in for a chance!

Click HERE for more information

Be sure to RSVP to all of Sydney BarShow Week’s official parties and events in order to avoid missing out.

Ever wanted to trip through middle-America on a whiskey road trip Aussie style? Here’s your chance to do it without having to leave the country.

Topic: The American Whiskey Road Trip: Tales of Middle America from Honkey Tonks in Nashville to Moonshine in Bardstown.
Date: Tuesday, September 13
Time: 1:30pm-2:00pm
Venue: Whiskies of the World Theatre
Host: David Spanton Editor and Publisher of Australian Bartender magazine

Head to barshow.com.au to book your 2 Day Theatre Pass so that you can attend.

Smirnoff Vodka has a well established market presence throughout the world - and purity is what they do best. Come and learn about the tricks and techniques of ice carving with this stellar line-up of instructors.

Topic: Smirnoff Interactive Ice Carving Seminar
Date: Wednesday, September 14
Time: 2:15pm-2:45pm
Venue: The Vodka Theatre
Hosts: Michael Cookson (Alchemy) , David Beatty (Behind Bars) and Jay Lambert (Reserve)

Head to barshow.com.au to book your 2 Day Theatre Pass so that you can attend.

A panel discussion which will debate the validity and future of on of the world’s most consumed spirits - will it hold up to the panel?

Topic: Vodka is Dead! Long live Vodka!

Date: Tuesday, September 13
Time: 2:15pm-2:45pm
Venue: The Vodka Theatre
Panel: Sebastian Reaburn (666 Tasmanian Vodka),  Phil Bayly (Café Pacifico), Jason Williams (Keystone) and Mick Formosa (Belvedere)

Date: Wednesday, September 14
Time: 12:45-1:15pm
Venue: The Vodka Theatre
Panel: Sebastian Reaburn (666 Tasmanian Vodka),Phil Bayly (Café Pacifico), Jason Williams (Keystone) and Mick Formosa (Belvedere)

Head to barshow.com.au to book your 2 Day Theatre Pass so that you can attend.

David Wondrich will take you on a 400 hundred year tour of rum’s history - a worthy seminar for anyone who enjoys the fine spirit.

Topic: Rum: Tour through 400 years and at least four continents of rum making.
Date: Tuesday, September 13
Time: 3:15pm-4:00pm
Venue: Talks & Tastings
Host: David Wondrich

Visit barshow.com.au to book your 2 day Theatre Pass to that you can attend.