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Mon Komo Hotel(0)

May 22, 2012

Overlooking Moreton Bay with resort-style opulence and a hint of the Caribbean, is the newly completed Mon Komo Hotel. The Mon Komo Hotel is part of the greater Mon Komo development, which comprises residential living, short-stay accommodation and commercial tenancies, and the hotel completes the precinct by offering entertainment and dining options to both its residents and guests.

Mon Komo Hotel

Irish Whiskey - How the world almost lost a national spirit

Like any industry that gleans a profit for the government the production practices of Ireland’s distillers greatly improved throughout the Victorian period. This was a time when science and technology was effecting mans’ life in numerous ways and the global distilling industry benefited from the inventions of tools like of the hydrometer and the saccharometer, both of which allowed for far greater control and accuracy when creating commercial volumes of spirit. Other methods of standardisation, empirical practice and structure also allowed the industry to develop into what we might recognise today.

Gary Regan: Welcome to Pleasantville

I can’t remember the last time I heard mean-hearted gossip from a bartender. I’m starting to think that the men and women who hold forth from behind the stick are a breed unto themselves. Sure there are lots of big egos strutting their stuff behind bars, but that’s natural. Bartending is a look-at-me sort of a job, right?

Trend: The Carbonation Chronicle

Natural carbonated waters have long been known by man and long too has their effervescence been believed to hold curative powers. Transporting naturally sparkling water from volcanic springs to an eager consumer base however had its limitations and much more so before the advent of the combustion engine. It was the popular demand and potential economic boon that led scientists to investigate impregnating non-fermented beverages with bubbles.

Bar Profile - EDV, Melbourne

From the outset the Almenning’s vision for the Eau de Vie brand was to be more about making a statement and less about ‘being a business’, according to Sanderson. “Eau-de-Vie was all about creating a venue where people walk away talking about the amazing drinking experiences they had rather than about the music, the crowd or the design.”

Masterclass - Cider Rules

It’s no secret that at present the cider market is experiencing the giddy heights of popularity, but just how giddy? Well take a look at some of these numbers courtesy of the 2011 Nielsen Cider Report: national cider sales increased 34.7% in value terms and 23.2% in volume terms over in 12 months, this was set against an annual decrease of 0.5% that the liquor market is experiencing. The cider category on a whole is also growing rapidly, with some 45+ new cider brands emerging into the Australian market over the last 12-14 months.

Philip Duff - Livin’ On The Edge

A problem I’ve seen lately is that such brands are already anticipating being bought by big firms and have an only slightly daring take on things. They are like secretaries ordering Cosmopolitans instead of Fuzzy Navels and thinking themselves cutting-edge fashionistas. I recently evaluated a new whiskey brand for a potential client. It had an attractive, colourful, different appearance and layers upon layers of detail, but not one thing stood out.