Jack Daniel’s celebrates 150 years of their distillery in Lynchberg, Tennessee

Jack Daniel’s is celebrating the 150th year of their distillery in Lynchberg, Tennessee and is holding a number of events globally including a master class and time travel tour in Sydney which I attended on Thursday 28 July 2016 at Harpoon Harry in Surry Hills.

For this special event, Assistant Master Distiller Chris Fletcher traveled to Australia for the first time to deliver a masterclass. After the masterclass (where six Jack Daniel’s whiskeys were tasted) invitees were taken on a time travel journey through 150 years of Jack Daniel’s history which included the 1920s Prohibition era, the 1940’s when Frank Sinatra was known for liking Jack Daniel’s, and the 1980s American punk period. Each period had its own cocktail: the old fashioned for the prohibition era; the way Sinatra preferred to drink Jack Daniel’s in the 1940s (which is two fingers of Jack Daniel’s, three or four ice cubes and a splash of water); and Jack and coke for the 1980’s period. Jack and coke is the most common mixed drink in the world. At the end of the time travel tour, guests got to relax in the bar with Jack Daniel’s and berry cocktails and canapes.

Jack Daniel’s Tennessee whiskey is the highest selling American Whiskey in the world. It is made at the same place and in the same way as it was made 150 years ago. It is different to other whiskeys. The mash is made from corn, rye and malted barley and is distilled in copper stills. It is then filtered through three metres of sugar maple charcoal. Jack Daniel’s is the only distillery that makes its own barrels. The barrel accounts for 100 percent of the whiskey’s colour and 70 to 80 percent of the whiskey’s flavour, They produce 2000 barrels a day and only use new barrels.

To celebrate their 150 anniversary, Jack Daniel’s is also hiding 150 handcrafted barrels around the world filled with prizes. Fans have from 4 July 2016 to 2 September 2016 to find these barrels. Australian Jack Daniel’s fans are given the chance to find one of 10 barrels hidden across Australia. Each barrel will contain “money-can’t-buy-prizes” and selected barrels will also include VIP tickets, and travel and accommodation for the global celebrations taking place in Lynchburg this October. Follow their Facebook page for clues and updates.

From July, the brand will also release commemorative 150th anniversary products including a Jack Daniel’s 150th 86 Proof 700ml limited edition bottle; Jack Daniel’s 1.75L commemorative 150th cradle; updated Jack Daniel’s Old No. 7 700ml packaging; and updated Jack and Cola can, Jack and Cola 4-pack and the Jack and Cola 10-pack packaging.

For more information about Jack Daniel’s, go to: http://www.jackdaniels.com/verify-age?url=au

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GoodnessMe Box Dessert Wholefood Night Markets return in 2016

The GoodnessMe Box Dessert Wholefood Night Markets returned to The Grounds of Alexandria on Thursday 28 July 2016.

GoodnessMe Box is an Australian venture started by Peta Shulman. She started the health food sampling service on her own two years ago when she was 25 years old running the operation out of her apartment. She turned over $1 million in the first year and now has her own office with seven employees.

Two years on she is empowering people to make better food choices and eat wholesome and better ingredients. Since the launch, more than 500,000 health food samples have been delivered across Australia.

in November 2015, Shulman brought the brand to life with Australia’s first ever Wholefood Night Markets Event at the Grounds of Alexandra. The event sold out and showcased the most unique wholefood brands,return  as well as celebrity cooks and speakers.

GoodnessMe Box is a premium health food sampling service that encourages healthy food choices. Each month subscribers receive six to ten wholesome natural food products delivered to their door. GoodnessMe Box source the highest quality healthy food that are GMO-free that have two or more of the following: organic, sustainable, raw, gluten-free, dairy free, sugar free or vegan.

GoodnessMe Box subscriptions are available for $25 per month or on a three, six or 12 month subscription plan ($70, $135 and $265 respectively).

For more information about GoodnessMe Box, go to https://goodnessmebox.com/

ABOUT THE EXHIBITORS

Nature’s Way Kombucha

Nature’s Way Kombucha is nature’s naturally sparkling low sugar health drink that is 100 percent natural, 100 percent organic and 98 percent sugar free. It is known to be full of the goodness of naturally occurring probiotics, enzymes and other nutrients.

Kkao Co

Kkao Co produces a Cacao Tea made from 100 percent cacao bean husk (the outer shell of the cacao bean. For chocolate lovers, the beverage is a healthy alternative without the guilt.

Fermentanicals

Fermentanicals specialises in sprouting, activating and fermenting wholesome foods for superior nutritional absorbtion.

Heal’r

Wellness company Heal’r makes an organic turmeric spice blend with dandelion root known as Root’d. it contains seven organic herbs and spices. The benefits of the blend include improving gut health, bloating, skin disorders health disease, arthritis, inflammation, infections and liver detoxification.

Isowhey

Isowhey Wholefoods Superfoods Snacks are made from nutritious whole nuts, seeds and grains, combined with superfoods and natural dried fruit, to make healthy on-the-go snacks.

Kakadu Plum Co.

Kakadu plum is a native Australian super-fruit that has 100 times the vitamin C of oranges has been wild harvested by indigenous people in the Northern Territory and Western Australia for centuries. Kakadu Plum Co. makes a Kakadu plum powder that can be easily added to smoothies, juices, and breakfast bowls.

The Luz Almond Company

The Luz Almond Co. makes an almond based yogurt alternative. It is available in three delicious flavours; mango, natural and vanilla. it is perfect for those who can’t consume dairy or other alternatives.

Manuka Health

Manuka Honey is a monofloral honey produced from the nectar of the manuka tree. It has antibacterial properties  and is a healthy alternative to sugar.

Ovvio Organics

Ovvio Organics operates The Organic Tea and Tonic Store and Naturopathic Clinic in Paddington and sells a range of organic teas, herbs and spices.

Pana Chocolates

Pana Chocolates is a smooth, rich, and silky chocolate full of essential antioxidants, amino acids, vitamins and minerals that is made in Melbourne.

Rebel Kitchen

Rebel Kitchen produces flavoured coconut mylks that contain no dairy, no soy, no nuts, and no refined sugars.

Table of Plenty 

Table of Plenty has a food range which includes muesli, dukkahs, and rice cakes.

The Gourmet

The Gourmet buy products direct from the producer, winery and restaurant and sells it through their website TheGourmet.com.au

Bake Mixes

Bake mixes creates a delicious range of certified organic , vegan friendly, whole food baking mixes.

The Health Food Guys

The health food Guys spent five years sourcing, researching, tasting and perfecting their protein bars before relasing them to the market. The protein bars are dairy free, preservative free, gluten free and completely Australian made and owned.

Trumps

Trumps is the first company in Australia to produce activated products in commercial quantities to major retailers. Their Earth’s Bounty range includes almonds, cashews, sunflower kernels and a nut and seed mix.

Tumeric and Co. 

Tumeric and Co deliver a range of tumeric inspired products including golden latte, a baby dal, and a daily elixir to add to your daily drink.

Wise Guy Organic Muesli

Wise Guy Organic Muesli have a 100% organic muesli which come in the following flavours: cacao, coconut, fructose, gluten free, original and raw.

Nimble Activewear

Nimble Activewear is a range of women’s activewear that is not only on trend but genuinely accessible.

ClassPass

ClassPass offers Australian members access to interstate and international fitness.

The Banting Food Company

Banting is a low carb diet that is high in healthy fats and LCHF. An effective way of losing weight is to eat natural fats such as avocado, nuts, seeds and coconut instead of sugars and carbohydrates.

Soma Organics

Soma Organics have a superfood snack range. Their Soma Bite snack bar is a fusion of seeds, nuts and berries cold pressed to ensure the nutrition remains..

Natura Siberica

Natura Siberica is an organic beauty brand for bath, body and hair based  on wild harvested herbs and natural ingredients exclusively sourced from Siberia.

RosehipPLUS

RosehipPLUS is pure and natural Australian Certified Organic skin care range which help supports healthy looking skin.

Good Bones

Good Bones is the only certified organic bone broth made in Australia.

80raw/20paleo

80 raw, 20 paleo create raw, vegan, paleo desserts for people with certain nutritional requirements.

Viberi

Viberi is a New Zealand black currant company has the largest certified organic blackcurrant orchard in the country. They create the 100 percent certified superfoods from their freshly picked blackcurrants.

Pic’s Peanut Butter

Pic’s peanut butter is made from freshly roasted Australian peanuts and nothing else but a pinch pf salt.

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Pullman Sydney Hyde Park launches the Matt Blatt Suite

On Thursday 22 July 2016, Pullman Sydney Hyde Park launched the Matt Blatt suite, a one-of-a-kind suite on the hotel’s 20th floor.

Matt Blatt is an Australian family-owned furniture and homewares company who collaborated with Pullman Sydney Hyde Park to create this unique experience for hotel guests.

Guests staying at the Matt Blatt suite start their unique hotel experience in the hotel lobby on check-in where they can enjoy a designated lounge area that includes a replica front design horse lamp. a replica Hans Wegner circle chair and a replica Eero Saarinen womb chair and footstool.

Up on the 20th floor, the former Premier Suite, has been been transformed into a Cuban themed jungle with bold colours and animal paraphernalia. Next to the front door of the Suite, guests will be greeted with a hello there sign. Once inside guests will notice a black and white diagonally striped wall with a banjo round mirror, a fleetwood console table and an Astro boy model. The lounge room has a jungle themed feature wall, a replica Hans Wegner shell contour lounge chair and Big Apple three seater sofa. The dining area is bright yellow with a puzzled cat framed print hanging on the wall. It contains a round wooden dining table with a glass tabletop, wooden chairs and a cowhide rug. In the bedroom and bathroom, the colour scheme changes to a more subdued grey and white with pop of red. The bedroom also features an orange armchair that adds further contrast. The suite has some statement pieces from the Matt Blatt’s collection such as the Teak Monkeys, Starsky The Hen and Piggy Sue the Piglet. My favourite item in the Suite was the book sitter lamp found in the lounge room. All the items in the Suite are available for purchase.

In addition, the Matt Blatt Suite features many technological inclusions such as the Samsung LED SMART TV (with Netflix), Ipad mini and the Phillips Hue 2.0 Lighting System; designed to deliver the best lighting experience to guests. Controlled via the in-suite iPad or by Siri voice control, guests wanting to rise early can use lighting to wake them up in the morning while those seeking sanctuary from the hustle and bustle of the city can dim the lighting at touch of the button, helping them to relax.

Pullman Sydney Hyde Park’s Matt Blatt Suite is available for bookings until July 2017, with prices starting from $739 per night.

To find out more, visit http://www.mattblatt.com.au/Pullman.aspx

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Levi’s celebrates the re-release of one of their vintage favourites – the Levi’s 505C – at a launch party in Waterloo

Levi’s held a party to launch the Levi’s 505C – The ’70s Rock Jean Cut for Today – in a warehouse in Waterloo on Wednesday, 20 July 2016.

There were special performances by Harts,  Ecca Vandal and The Delta Riggs (DJ SET).

Guys were able to get a free haircut with a barber at the venue.

Drinks included Smirnoff with Capi Blood Orange, Sailor Jerry with Capi Ginger, Young Henry’s Pale Ale and Young Henry’s Cloudy Apple Cider.

The Butchers Lunch provided the catering which included:
-10hr pulled pork w horseradish and mustard aioli, slaw, rosemary and thyme salt, and crackling.
-10hr pulled beef, with a green chilli, coriander and lime aioli, herb salt.
-Chargrilled veg roll, zucchini, capsicum, eggplant, tomato with the green chilli coriander and lime aioli, and herb salt.

For more information go to: www.levis.com.au

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Sydney’s first men’s fashion seminar leads men onto the Dapper path

The men of Sydney gathered to be guided onto the dapper path at the Hotel CBD on Saturday 16 July 2016.

The Dappertude is Sydney’s first men’s fashion seminar that educates men about the three most important attributes of dressing: suiting; grooming; and accessorising. There were three main presentations and a panel of influences that discussed their own experiences of dressing well and being dapper. The panel influencers included: Shaun Birley, The Filtered Fit, Steve Tilly Style and Sam Wines.

For suiting, the two men from Institchu, Timothy Aquino and Mayowa Adeniyi, advised men that they require two suits for work, a navy and charcoal suit, that they should rotate. Men should never wear a black suit unless it is black tie event.

The biggest mistake men make with suits is that they dry clean them too often. A suit should be dry cleaned two to three times a year. If a man wishes to air their suit, they should hang it in the bathroom while showering.

The fit of a suit is important. It should give the illusion of the ideal body shape. There should be ample room to move around. The tailor should add 3cm to the chest measurement, 4cm to the stomach measurement and 3cm to the hip measurement. The sleeve of the jacket should reach the wristline. The jacket should cover the crotch and the bottom of the back pocket. The length of the trousers should be one inch off the ground with shoes on and have a single break when touching the top of the shoe.

The overall advice Institchu provided to men is that they should stick to their own personal style because when they dress in their own style they wear it with more confidence.

For grooming, founder of Gentsac, Shira O’Sullivan, shared her knowledge and tips of essential grooming, which is often neglected by men. The overall advice she offered men is that they should cleanse and moisturise daily, and exfoliate once a week. The products used vary from person to person and should suit a man’s skin type. There is no one best product.

For accessorising, founder of The Dappertude Johnny Li presented his essential advice which includes that the:

  • tie pin should be in the chest area and not low in the stomach area
  • pocket square should never match the tie
  • pocket square should compliment the suit
  • length of the tie should not be longer than the buckle of the belt.

Overall, he advised men not to leave the house without a pocket square. A pocket square changes a whole outfit and differentiates one man from the other. There are many ways to fold a pocket square but he recommended the three most common (the triangle fold, the puff fold and the reverse puff). The triangle fold is more appropriate for corporate wear.

So what happens when a lady starts crying? Should a man offer her his pocket square to use as a hanky? The answer is no. The pocket square is for show and belongs in the jacket breast pocket. Men should carry a handkerchief in their back or front pocket or in their jacket’s inside pocket and offer to a lady when required.

For more information about The Dappertude, go to: www.dappertude.com

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Margherita & Co and Margherita’s Vinoteca launch at World Square Sydney

Celebrities flocked to World Square Sydney to attend the red carpet restaurant launch of Margherita & Co and Margherita’s Vinoteca on Wednesday 13 July 2016.

The two venues are owned by Universal Hotels (who are the same owners as the Civic Hotel) and provide those visiting World Square with a choice between a high end Italian bar and restaurant or a casual Italian eatery.

The event was attended by Big Brother’s Lisa Clark, Lisa Hyde and Keira Maguire, TV personality Laura Csortan, Married At First Sight’s Xavier Forsberg, model Pia Muehlenbeck, TV presenter Danny Clayton, model and presenter Brittany Bloomer, and celebrity make-up artist and presenter Michael Brown.

Guests were served a selection of food from the two venues including oysters, pizza, arancini balls, risotto, gnocchi, tiramisu and gelato.

Margherita and Co and Margherita’s Vinoteca is located at World Tower, 12 and 15/91 Liverpool Street, Sydney NSW 2000.

Phone: 02 9283 8634.

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Hunting for diamonds (aka truffles) in the Southern Highlands

On Saturday 9 July 2016, I joined a bus tour organised by Straight to the Source and Black Star Pastry to go on a black Perigord truffle hunt in the NSW Southern Highlands.

The Southern Highlands is located 70 minutes from Sydney and is about 500 to 900 metres above sea level on the Great Dividing Range. It has become a gourmet destination with wineries. diarys, livestock farms, vegetable growers, and gourmet restaurants serving locally grown food.

Our tour commenced at Black Star Pastry Rosebery where we received tea or coffee and a breakfast pack consisting of a bacon and egg slider, a berry danish and a mandarin to keep us nourished for our journey to Biota Dining, a two hatted restaurant in Bowral.

At Biota Dining we were served a very generous morning tea consisting of wet maize with egg with forest mushrooms, spring onions and truffle; Biota bircher hing yogurt and berries; Berkshire ham with gruyere cheese toasties with lavender and truffles; molasses rye bread with acacia cured trout and pickled cucumber; and puff with jam.

Biota Dining’s head chef, James Viles, took us on a guided tour of his kitchen garden. He talked about his vision to create a dining destination outside Sydney that supported both local farmers and growers, and used produce grown in his sustainable garden on site. He won a Sydney Morning Herald Hat at the age of 23 and a Sustainability Award for his commitment to using sustainable practices and sourcing his produce ethically.  His restaurant has no menu and patrons are served a tasting menu using seasonal food.

 

Our next stop was Yelverton Truffle Farm at Robertson which was a 20 minute drive away. The farm is run by retired couple, Ted and Barbara Smith. This farm started out as a hobby where they planted 320 oak inoculated trees and managed to grow their first truffle after 4.5 years of planting.

At Yelverton Truffle Farm we listened to talk about truffles by Ted Smith before going on a truffle hunt alongside expertly trained dogs. This was followed by a cooking demonstration by Black Star Pastry’s Christopher Thé before enjoying a truffle-laden lunch.

Some of the things I learnt from Ted’s talk included:

  • Black Périgord truffle (Tuber melanosporum) is named after the Périgord region in France and grow on the roots of oak or hazelnut trees
  • The climate needs to be hot, dry and crisp in summer and frosty in winter
  • The soil needs to be well drained and have a PH of 8.0
  • Truffles are harvested in winter
  • Dogs and pigs are used to search for truffles but pigs are seldon used these days because they tend to eat the truffles
  • Truffles are prized as food and were called the diamonds of the kitchen by French chef Jean Anthelme Brillat-Savarin
  • In Australia, truffles have been farmed since the 1990s. They are grown in Tasmania, Western Australia, Victoria, Australian Capital territory and New South Wales
  • Perigord black truffles are bulbous and irregular in shape. When ripe, they should be black inside with many white veins
  • Truffles are sold at about $2,000 a kilo
  • Growing truffles is still a mystery. Some farms have successful grown them after 4.5 years but others have not produced any after 12 years
  • Yelverton Truffle Farm is famous for having grown the largest truffle in Australia weighing 1.172 kilos. The truffle was sold for an undisclosed amount to a local winery and restaurant
  • The largest truffle ever found was a white alba truffle from the Umbrian region in Italy that weighed 1.89 kilos. It sold at Sotherby’s for $61,250.

For the cooking demonstration, we learnt how to make a truffle mushroom quiche. Christopher showed us how to make a flaky pastry with 400 grams of flour, 300 grams of unsalted butter, 2 pinces of salt and 100ml of water. The pastry needs to be rested in the fridge for four hours so it does not shrink when it is rolled out. The filling consisted of 80 grams of thickened cream one egg per quiche (which are heated together), sauteed mushrooms, mozzarella cheese and shaved truffle.

The truffle-laden lunch included Darling Mills Farm greens and edible flowers, marinated Alto Misto olives, small goods from the German Butchery (liverwurst, wagyu brescola and smoked ham), truffle mushroom quiches, sourdough bread and Pepe Saya butter, truffled brie, celeraic soup (with pesto and shaved truffle on top). For dessert we had truffled eclairs with crushed hazelnut croquelin and choc whisky truffles. Truffles were liberally shaved or mixed in almost every dish.

Lunch was paired with wine tastings from local Tertini Winery, and the winemaker, Jonathan Holgate was on hand to talk about his award-winning cool climate wines.

We drove home in high spirits, sipping wine, doing a truffle quiz and talking about skipping dinner that night. We ended the night with an after hours tour of Black Star Pastry in Rosebery (which is where the tour started).

For information about Straight to the Source, go to: www.straighttothesource.com

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Oxford Bar at the Centennial Hotel re-launches as a cosy haunt for drinks, food, music and art.

On Thursday 7 July 2016, Hotel Centennial re-launched its backroom, The Oxford Bar, into a cosy haunt inspired by SoHo House in New York.

After several weeks of renovations, The Oxford Bar has been transformed into a cosy lounge area with a fireplace, a library, a music room which includes a grand piano, and a video art installation.

The Oxford Bar will host live music weekly and art-focused events on a monthly basis.

Guests enjoyed canapes by celebrity chef Justin North and drinks including Tanqueray Gin and tonic, Snow beer, Riva Dei Frati prosecco, Kumeu Village pinot gris and Magpie Estate shiraz grenache.

The whose who of Sydney attended including television personality Deborah Hutton, actress Kristy Hocking, Polo Enterprises’ Janek Gazecki and model wife Natalie Decorte, Wink Models founder Taryn Williams, and US entrepreneur David Fischer.

Oxford Bar

88 Oxford Street Woollahra NSW 2025

Phone: 02 9362 3838

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The Erko celebrates the 4th of July with music, beer and their backyard smoker

The Erskinville Hotel (affectionally known as the Erko) celebrated the 4th of July with an all day party on Sunday 3 July 2016.

The venue was decked out in American memorabilia and American flags. Live rockabilly bluegrass and country music was played by the band Cruisin’ Deuces in the front room while out the back the backyard smoker produced meats for their 4th of July special of brisket sandwich with house slaw and Westmont pickles, and BBQ pulled pork sliders with house slaw and Westmont pickles.

Other specials supplied by the kitchen inside included footlong hotdogs (traditional, chilli dog and BBQ pulled pork), Louisiana Gumbo consisting of chicken and andouille sausage gumbo with cajun rice, USA cheeseburger extravaganza with double beef, double bacon, double American cheese and pickles, 1/2 rack of smoked pork ribs with kansas BBQ sauce, slaw and pickles and key lime pie with dried lime and vanilla ice-cream.

4 Pines Brewing Company did a tap takeover supplying four beers on tap including Brookvale Union Fresh Apple Cider, 4 Pines American Style Pale Ale, 4 Pines American Amber Ale, and Keller Door Small Batch (which is supplied exclusively to The Erko). The Keller Door is a new experimental beer that was made from hops imported from America that gave the beer a more citrusy flavour.

There was also a range of imported American beers on offer including: Samuel Adams Boston Lager, Brooklyn Lager, Anderson Valley Blood Orange Gose and Boont Amber, North Coast Puck Petite Saison, Mad River Extra Pale, Lost Coast Indica IPA, Sierra Nevada Pale Ale and Hop Hunter, and Rogue Hazelnut Brown Nectar and Yellow Snow IPA.

For the non-beer drinkers there was a cocktail special called American Pie that was made from Young Henrys Moonshine, apple juice and cinnamon bitters.

The kitchen is led by Richard Price, the ex-Head Chef of Queensland’s Lester and Earls, who prepares Southern-style American smoked and barbecued meats that take 12 hours to smoke and barbecue. The Erko is known for its brisket and chopped-pork collar, its baby-back ribs lathered in viscous barbecue sauce, and its succulent buffalo wings encrusted with a layer of zesty spice.

So whether you’re a buffalo wings fanatic, a baby-back ribs enthusiast or an pulled pork burger devotee, there’s sure to be something on the menu that will delight you any day of the year (not just the 4th of July).

Erskineville Hotel
102 Erskineville Road, Erskineville
(02) 9565 1608

Opening Hours
Mon to Sat 10am–12pm
Sun 10am–10pm

theerko.com.au

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Cool Yule Festival has returned to Darling Harbour for the winter school holidays

Darling Harbour will come alive this winter with Cool Yule Festival. The Festival launched on Friday 1 July 2016 showing guests what the public will experience during the Festival.

This year the ice skating rink is bigger than ever. There are learn to skate lessons from 9am to 10am daily for both adults and children. Buy your tickets in advance to be sure you secure a spot.

Top figure skaters will be showing off their skills as part of the Stars On Ice Show from 12:45pm to 1pm daily. The performances change daily with beautiful costumes and impressive routines.

The Cool Yule Snow Pit is back by popular demand. Children will be able to build a snowman or have a snow fight without leaving the city.

There is a 20 metres high and 20 metres long Frozen Forest to wander through with lit up trees, icicles and snowflakes. The Monkey Bae Theatre Company will be using this backdrop to entertain the little ones for free with interactive storytelling sessions and fun activities.

The sky will light up every Saturday at 8:30pm with spectacular fireworks set to a soundtrack. The best place to watch them is at the promenade at Cockle Bay.

The Cool Yule Ferris Wheel will lift you to the highest viewpoint in Darling Harbour. Admire the views of the harbour and the Cool Yule iceberg down below.

To capture your memories, there is a Cool Yule selfie station where you can design your own frosty themed selfie. Using augmented reality, you can interact with penguins and experience snow. Download the Cool Yule App for free from the App Store or Google Play.

There is also a Cool Yule Competition to celebrate Sea Life Sydney Aquarium’s new Penguin Island Expedition where you could win a Premium Merlin Annual Family Pass for 12 months. Simply photograph yourself with at Cool Yule and tag it with #DarlingHarbour and #CoolYule on instagram to win the prizes.

The event will run from 2 July to 17 July 2016 for the duration of the winter school holidays.

For more information about tickets and prices, go to www.darlingharbour.com/whats-on/cool-yule/

Cool Yule Sydney Event Blogger 1 Cool Yule Sydney Event Blogger 2 Cool Yule Sydney Event Blogger 3 Cool Yule Sydney Event Blogger food Cool Yule Sydney Event Blogger Helena and Vikki Moursellas Cool Yule Sydney Event Blogger skatin 1 Cool Yule Sydney Event Blogger skating 2 Cool Yule Sydney Event Blogger skating 3 Cool Yule Sydney Event Blogger skating 4 Cool Yule Sydney Event Blogger skating Cool Yule Sydney Event Blogger Tim Dormer Cool Yule Sydney Event Blogger Time Dormer and Friends Cool Yule Sydney Event Blogger

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