Astheformerheadofdesignat
RMWilliams,JeremyHershan
knowstheinsandoutsofcrafting
enduringandtimelessstaples.
Nowhe’sfoundedhisownlabel,
Hershan.Thefirstcollection
featuresa seriesofthreeunisex
totebagsinfourcolours,which
aremadeinTurkey,anddesigned
forbothtravelandeverydaylife.
From $425, hershan.comRHUBI, MY LOVE
Sydney-basedcocktailbarBulletinPlacehaslongbeenmakingworld-class
cocktails,butnowit is bottlingupitsknowledge,tasteandcreativitytomake
itsveryownrhubarbspirit,Rhubi.TakingcuesfromtheclassicNormandystyle
offortifiedwineknownasmistelle,theaperitifpairsfermentedrhubarbjuice
witha juniperspirit,bitterbotanicalsandfragrantcitrusskinoils.Originallythe
recipewasdevelopedbehindthebaratBulletinPlace,transformingthetart,
stalkyvegetableintoa smoothandaromaticspritz-readycomponent.Brand
founder,TimPhilips-Johansson,thenspenttwoyearsdevelopingandbottling
it, makingsuretheproducershewasworkingwithcapturedwhatheandthe
teamcreatedin thetinySydneycocktailcavernbackin 2018.“It’sa littlebit
fancy,butultimatelyit’sjustanincrediblyroundedandapproachablespirit,”
says Philips-Johansson.Rhubi Mistelle, $55 for 700ml, rhubimistelle.com.au
Let’s eat
AdelaideFestivalis settoserveanotherstandoutmenu
ofculturalexplorationsin 2021,addinga newtwo-part
eventdubbedNgarku’adlutoitsprogram.Ngarku’adlu
(meaning“let’seat”)hasbeencuratedbyFirstNations
chefsin partnershipwiththeUniversityofAdelaideand
theSouthAustralianMuseum,toshowcasetheknowledge,
ingredientsandstoriesoffourSouthAustraliannations:
Kaurna,Narungga,NgarrindjeriandAdnyamathanha.In the
finalweekendofthefestival,enjoya picniconthelawnsat
theUniversityofAdelaidewitha tastingplateofthefoodsof
theseIndigenousnations.ThenheadtotheSouthAustralian
Museumfora four-coursedinnerpreparedbyFirstNations
chefs.26 February to 14 March, adelaidefestival.com.auPHOTOGRAPHY LUISA BRIMBLE (ADELAIDE FESTIVAL) & NIKKI TO (WILL COWPER).