ONE FOR THE ROAD
THERECIPE
THESOUTHSIDE60mlNeverNeverSouthernStrengthGin
30mlfreshlimejuice
15mlsugarsyrup
8 mintleaves
GarnishwithamintsprigThecocktailsthatputthemostconsideredAustraliancraftspiritstogood
use,withrecipesfromthebestbarsinthecountry.RAISING THE BARAround-upoftheswagofnewbars
andtipplesworthknowingabout.NICK&NORA’S
TheSpeakeasyGrouparejoining
theranksofbarsandrestaurants
flockingtoMelbourne’s 80 Collins
development,settoopennextyear.
Theirplannedpost-Prohibition
glamChampagneandcocktailbar
NickandNora’sisnamedfora
fictionalcrime-fightingduoofthe
roaring1930s.Inadditiontomore
than 400 bottlesfromChampagne’s
mosthighlyregardedhouses,the
cocktailmenuwillhaveaflairfor
thedramatic,withmartinis,
Champagnecocktailsandsours.
speakeasygroup.com.au
D’ARENBERG
McLarenVale’sd’Arenbergwinery
hasreleaseditsfirstfullyorganic
wine,madewithbiodynamically
growngrapessourcedfrom
family-ownedvineyards.The
MoneySpiderRoussannereflects
thewinery’scommitmentto
sustainability,andretailsat$20,
withmoreorganicdropstocome
fromthe 2018 vintage.
darenberg.com.au/organic
BARMARGAUX
MichaelandZaraMadrusanof
MelbournehospitalitygroupMade
intheShadehavelaunchedtheir
thirdvenue,BarMargaux,inthe
city’sCBD.The80-seatbasement
venueonLonsdaleStreetwilloffer
wineandaperitif-stylecocktailsand
half-sizedmartinisandManhattans,
andadinnermenuofFrenchclassics
byheadchefDanielSouthern
(exVueGroupandL’Oustal).
THEPIANOBAR
EmporiumHotelSouthBank’slatest
addition,theelegantPianoBar,is
completewithanimposinggrand
piano(playeddailyfrom4pm),a
curvedbaringunmetalonyxand
customchandelier.Theextensive
drinksmenuincludesclassic
cocktails,Champagne,winesand
myriadfinespirits,whiletheall-day
diningmenuisfilledwithclassics
likesteaksandwiches,freshoysters
andfries.emporiumhotels.com.auAdd all ingredients into a cocktail tin,
add ice and shake furiously. Fine strain
into a chilled cocktail glass. For a fizz
variation, add the mint to the bottom of
a highball, gently press with a barspoon
and build the drink using crushed ice.
Top with soda water.30 AUSTRALIANTRAVELLER.COM
When they founded the Never Never Distilling Co, mates George Georgiadis, Sean Baxter
and Tim Boast from Adelaide probably didn’t envisage taking the top honour for the World’s
Best Classic Gin at the 2019 World Gin Awards in London. But their Southern Strength
Gin did just that, heralding from an unassuming distillery in Royal Park in the city’s western
suburbs. “Winning World’s Best Classic Gin at the World Gin Awards in London was a huge
boost to our small business, with orders flooding in from across the country,” says Baxter.
“We were competing against some of the biggest gin brands in the world, so for a small
South Australian distillery to come out on top was an incredible achievement.” To celebrate
the launch of the gin at This Must Be the Place bar right on Sydney’s Oxford Street, they
created the Southside cocktail you can try for yourself, which they claim to be a touch more
sophisticated than its rum-drenched cousin, the Mojito.PHOTOGRAPHY: JACKIELYN POWELL (FRONT AND CENTRAL)FRONT AND
CENTRAL
The Central Coast of NSW
has reconfirmed its hot ’hood
status with the arrival of Bon
Pavilion, part of John Singleton’s
14-storey Bonython Tower
residential and commercial
building overlooking the water
at Gosford. Singleton’s vision of creating a
restaurant not offered on the coast before led
him to once again team up with Brian and
Karina Barry, owner/operators of Bells at
Killcare (formerly owned by Singleton) and
managers of his Pretty Beach House property,
and secure the services of award-winning chef
Sean Connolly (see page 174 for more). The
resulting space has seven distinct areas including
a cafe, cocktail and tapas bar, a bar specialising in
craft beers and whisky, and the family-friendly
Bonfire restaurant to name just a few.PARADISE AT PARADISO^
Surfers Paradise is the location for Hyde
Paradiso, the first Asia-Pacific roll-out of the US
luxury lifestyle brand Hyde. The year-round
summer vibes come courtesy of a menu that
cherry picks the best elements of Greek,
Turkish, Moroccan, Lebanese and Italian share
cuisines. The fresh, light Mediterranean dishes,
conceptualised by Executive Chef Joel F. Bryant,
are designed to be enjoyed with cocktails (its
signature drink is a refreshing Sgroppino, a classic
Venetian cocktail of sorbet, prosecco and
limoncello, but done in three flavours including
strawberry sorbet, Pimm’s and Prosecco) and
refreshing wines. Live music and celebrity DJs
ensure the party never stops. sbe.comSHORTCUTS | Wine & dine