Everyone loves a barrel aged negroni, but only a few realise that it’s really not that difficult to make on your own. Sure, there’s the time it takes for the mix to develop the dimension and depth that gives a barrel aged negroni it’s distinctive taste, but patience pays when it comes to building up a well of unbeatable flavour. ... Read More | Share it now!
Throughout this year’s highly anticipated VIVID Sydney, the water-side precinct of Cockle Bay Wharf will once again be bringing back their exclusive food and drink offerings to meet, and surpass, the success of their involvement last year. The renowned dining and entertainment hub will be drawing on some of their best venues to absorb inspiration from all the lights, music, and ideas to design special cocktails and desserts to keep visitors satisfied while roaming street performers in lit-up costumes add to the VIVID atmosphere and complement the Darling Harbour activations in line of sight.... Read More | Share it now!
Seagrass Boutique Hospitality Group enjoyed a good reputation thusfar, having various brands on their portfolio including The Meat & Wine Co. and Ribs & Burgers, both multi-location restaurants that know a thing or two about good, juicy meats. The latest addition to the hospitality group’s scope is an interesting concept titled Hunter & Barrel, looking back to the days of the hunter for coal-inspired cooking and bringing in the ever-growing trend of barrel-aged drinks. The new concept will have a few locations in both Sydney and Melbourne, and the most picturesque so far is on the roof of Cockle Bay Wharf, in the unique, round-shaped space that used to be Chinta Ria (which has now moved to Double Bay).... Read More | Share it now!