Melbourne

A collection of 45 posts

Melbourne

All quiet in the west no more thanks to Misfits in Footscray

Drinking Melbourne is the new weekly newsletter from drinks writer Fred Siggins, unpacking what’s happening in Melbourne’s bars (and what you can learn from them), sent every Tuesday to your inbox. Get on the list here. Walking into Misfits in Footscray reminds me of the gallery openings and

Melbourne

Open to close: Fitzroy, Melbourne

The Melbourne suburb has world class cocktailing, smart wine bars, and the best pubs in Australia.

Melbourne

What to expect from the all-star team at new Fitzroy bar, Hands Down

Hands up for continental drinks and a team with Above Board, Bar Liberty, Pearl Diver Cocktails & Oysters, and more on their resumes.

Melbourne

What happens when two bartenders open a restaurant?

At 98 Lygon, you get old school hospo, cocktails, and classic fare, writes Fred Siggins.

Melbourne

Meet Trinity Bird, the bartender behind Bouvardia’s next list

“That was the moment that it hit me that this is my bar now, my passion, my staff, my ingredients.”

Melbourne

The Rowan is a whisky-driven stir down from Waxflower

You’ll find this whisky-driven, stirred down cocktail from Margot Michat at Brunswick bar, Waxflower.

Bars

How to own and run bars you want to spend time in

Their business approach might not result in a big property portfolio anytime soon, but their bars are places people love.

Melbourne

Inside look: a luxe new listening bar with sake and cocktails at the fore

Bar Selecta is set to open in Hawthorn, with mid-century style and Joey Tai and Kelvin Low leading the drinks program.

Bars

Three Horses is the new bar coming from the Caretaker’s Cottage crew

Here’s what to expect when the new Melbourne bar opens.

Sydney

Leah Dunnigan on making the bar you work at work for you

‘If you can believe in yourself to do it, nothing's gonna stop you.’

Better Know Your Bartender

How Kayla Reid won the Victorian final of Speed Rack

Kayla will join Trinity Bird in representing Victoria at the national final in October.

Melbourne

How Inuman updates classic cocktails with Filipino ingredients

With spirits distilled from coconut sap, and fermented shrimp in the Margarita, Ralph Libo-on is making drinks with Filipino heritage and unique flavours.

Melbourne

How new(ish) bar Babines talks French with a local, Melbourne accent

Two Juliens, one bar.

Melbourne

Keeper is doing slow beer because it tastes better

The brewers have a proper pedigree, and there is some top-notch hospo talent attached.

Melbourne

Hit or miss, historic spirits really do taste different

Cara Devine talks vintage spirits and dusty bottles.

Melbourne

How Casa de Vinos built a unique, niche and rare booze business

Knowledge, tastings, and passion goes a long way.

Melbourne

To niche or not to niche: Pendant Public Bar will have ‘something for all’

Plus: advice for those looking to open their own bar.

Melbourne

How a pop-up run could help you roadtest your bar

Of course you have an idea for a bar. But will it work?

Melbourne

Sorry Not Sorry: ex-Swillhouse bartenders’ takeover tour for change

A takeover tour to fundraise and raise awareness around Australia — then the world.

Melbourne

Home away from home: a deep dive on what makes a pub, a pub

From their beginnings as female-run places for locals, to the six o’clock swill and beyond, what makes the Australian pub vital?

Melbourne

Have we reached peak takeover, or are you just not paying attention?

Takeaways from takeovers.

Melbourne

One man’s quest to taste 500 Australian spirits this year

Fred Siggins has a spirited year ahead of him.

Melbourne

How to work smarter, not harder, with template cocktails

Nothing slows service more than having to talk through every cocktail.

Melbourne

For big, memorable experiences, visit the (very) small bar

Because it turns out that size does matter.

Melbourne

‘Naff’ or not? Splitting the G has seen a Guinness reawakening

“While there have always been loyalists, there is a newly found cool factor to the black stuff,” writes Cara Devine.