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AUGUST 2015 1 INDULGE

FATHER’S DAYFATHER’S DAYFATHER’S DAY

FATHER’S DAY

August 2015

SYDNEY’S ENTRÉE TO PURE ENJOYMENTZETLAND CHICDiscover the best kept secret to Sydney’s new “in” suburb

SMELLS LIKE GREEK SPIRITLearn how to truly appreciate Greece’s famous ouzo.

FATHER’S DAY Find out the latest and greatest gift ideas for your father with the help of Bockers and Pony.


AUGUST 20152 INDULGE

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Chardonnay • Sauvignon Blanc • Semillon Sauvignon Blan • Moscato • Pinot Grigio • Shiraz • Cabernet MerlotChardonnay • Sauvignon Blanc • Semillon Sauvignon Blanc • Moscato • Pinot Grigio • Shiraz • Cabernet Merlot

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It is a very exciting time for those people that enjoy the odd drop of spirit or liqueur. There are many new boutique distilleries around

the world, some old distilleries that have restarted production and many existing distilleries both big and small that are producing small batches, single barrels selections and new styles all adding to a new world of delicious spirits.

I have always been a lover of all things whisky, with the exception of Tennessee Whiskey, which was mainly due to immature drinking habits of my early days. So with this growing market of fine product I decided it was time to reapproach this category with an open mind.

When I look at a product category where do I start? The main key is to start with a quality product, this does not mean you need to, nor should you buy the most expensive bottle, because often these bottles’ characteristic and style can overload your senses. Likewise you should not buy the cheapest as they might show harsher tones that don’t really reflect a true style. I almost always start with a big brand, not just because they are popular or they offer a consistency on quality, but once you have found a style that you like you can move up and down in price points or sometimes they offer different styles for the same price.

After asking my die hard Tennessee Whiskey customers where I should

start, there was one product they all named, Jack Daniel’s Gentleman Jack.

Before tasting Gentleman Jack I did my usual research and found that one of the main processes of making Tennessee Whiskey is to filter the whiskey straight after distillation thorough charcoal, Jack Daniel’s do this a drop at time through more than three metres of hard sugar maple charcoal. This filtering process removes a lot of the harsh characteristic of the spirit, effectively mellowing the liquid.

The Tennessee Whiskey after this process is then poured into barrels and aged. Unlike most other Tennessee Whiskeys, after ageing in barrels Gentleman Jack is then filtered a second time. This second filtering process makes this Tennessee Whiskey a very smooth drop and thereby a great place to start.

Finally I have cracked a bottled and tasted and what I found was a very soft, mellow and easy drinking Tennessee Whiskey. The nose showed light oak characters with layers on vanilla, brown sugar and apple. On the palate there was sweet vanilla some stone fruits, apple with a hint of floral honey and cinnamon. Overall sweet and smooth with a clean finish.

Gentleman Jack has definitely piqued my interest in Tennessee Whiskey so now it is time to look at other Tennessee Whiskey from the Jack Daniel’s Distillery.

JACK DANIEL’S SINGLE BARREL

Each barrel is hand selected but being Jack Daniel’s the style they aim usually shows toasty oak, honeyed fruit and some nuttiness. The palate showed big flavours of honey,

cinnamon, clove spicy fruit and oak.

JACK DANIEL’S GOLD #27

Gold by name and certainly gold in colour. Laden with aromas of maple, honey and fruit. Quite creamy on the palate, with toasted vanillan oak, hints of maple and spice. Finishing smooth and nice lingering sweetness.

JACK DANIEL’S SINATRA SELECT

Made in honour of Jack Daniel’s biggest fan. And like Old Blues Eyes himself this is smooth. The nose shows soft

honey, fresh apples and big oak. The palate is rich on butterscotch and caramel tones with hints of orange zest and

subtle smoke. This number is a show stopper.

JACK DANIEL’S OLD #7

Without a doubt what Jack Daniel’s is known for, strong spice, hints of brown sugar, oak, sweet grain and citrus fill the nose. The palate is filled with sweet vanilla, toffee, cherry, cinnamon and caramel. A long finish.



OUZO - THE GREEK SPIRIT

S ince 1889 in Mytilene’s narrow streets, tavern owners were trying to distill in copper pots a unique combination of alcohol and aniseed ethereal

oils from the best fields of Lesvos. In these streets, where the delicious aroma of herbs was floating through the air, the history of ouzo begins.

Ouzo originally dates back to the 1600s in Byzantine, now modern day Turkey. Today, the best ouzo in Greece comes from the island of Lesvos. The second largest island in Greece and close to Turkey in the East Aegean Sea, Lesvos is ideal for ouzo production.

Mytilene, the largest city on the island of Lesvos and Plomari the second largest city are the most famous for ouzo production. Plormari is on the southern coast and it is here you will find many factories and you can even discover the ouzo museum.

The island of Lesvos has always been a fertile island, with an excellent climate, providing a superior variety of anise, the seed that is the basic flavouring ingredient of ouzo. Tens of other kinds of sweet smelling herbs also grow on the island, contributing to the particular scent of ouzo. A fragrance that is characteristic of Greece.

The sowing of anise takes place every year, during November and December. Its development depends on the weather conditions that prevail each year, as well as on the amount of rain. The anise harvest that begins late July to the beginning of August, takes place with harvesters. This process is similar to wheat harvesting. The anise is than dried in the sun and is rubbed in order to produce the main seed. After the seed is dried, it is hand selected one by one, before the distillation is about to start. No

machine can replace this kind of manual work.

This aromatic drink was originally called “Tsipouro”.

HOW DID OUZO GET ITS NAME?

Like many Greek stories, the story of how ouzo got its name is a series of contested events.

What they can agree on is that the name was changed somewhere in the 1800s.

The first cases of this aniseed drink were shipped to Marseilles in France.

They were also exporters of fine silkworm cocoons and to distinguish the products they labelled their tsipouro, “uso a Marsilla”. Italian for “use in Marseilles.”

According to legend, a Turkish physician named Anastas Bey was visiting the town of Tyrnavos and asked to try the local tsipouro. After tasting the drink, he exclaimed “This is uso Marsilla, my friends” – referring to the high quality. The name spread by word of mouth until eventually ouzo replaced the name tsipouro.

PRODUCTION

The process of ouzo production has not changed much through the years. In the past, ouzo was prepared in traditional stills (‘apostaktiria’), by the double distillation of pressed grapes that had been through the process of alcoholic fermentation. Then it was mixed together with various aromatic plant materials, with aniseed being the most popular. The fruit and seeds of anise were separated from the stalks in the traditional way, the so-

called ‘drimoniasma’. In 1932, ouzo producers developed the method of distillation in copper stills, which is today considered to be the best method of ouzo production. Apart from the traditional methods, today the simple mixture of pure alcohol, anethole, water and a small quantity of natural essential oils, also produces ouzo. Usually, it contains 40%-50% alcohol and up to 0,15 % anethole. The white colour that is observed with the addition of water is due to the expulsion of anethole. In 1989 the product called ‘ouzo’was guaranteed as Greek and the exclusive of production was recognized to Greece.

THE ORIGINAL FOOD PAIRING DRINK

Ouzo is best enjoyed in the atmosphere of a café where it is consumed with mezedes (little snacks). It is meant to be shared and eaten in small bites. Mezedes can be all varieties of meat or fish, potatoes, tzatziki, fried eggplants or zucchini, stuffed tomato and meat balls.

OUZO MINI OF MYTILENE

What makes ouzo MINI of Mytilene unique, is the 17 secret recipes of its producers and the fact that they are all combined in one. One recipe that is kept unaltered through time and contains the distillers’ expertise and know how.

A recipe which, combined with the special aromatic herbs of Lesvos and aniseed from the location of Lisvorio, creates the favourite across the country ouzo, ouzo MINI of Mytilene.

Lisvori is a village in the southern part of the island, well-known as it is

considered to produce the best anise in the world, due to the excellent conditions of its soil. It is actually the anise which stands out due to its unique aroma. Since its foundation EPOM firmly collaborates with all small family-producers from Lisvori and buys from them the best anise. The conditions are ideal to grow the unique anise from Lisvori – or “the smell” as local people call it.

Ouzo MINI of Mytilene is produced by exclusively selected anise from Lisvori. The best anise in the world!

In the traditional copper pots of EPOM (Association of Mytilene Distilleries.) distilleries, a solution of alcohol and water is kept for hours with seeds, local aromatic herbs and plants, along with the famous aniseed from Lisvorio and the unique mastic from the island of Chios. Then, the solution is distilled slowly and carefully and is subject to continuous tests. This distillation is called “the heart”. Before ending up in bottles, “the heart” is diluted with soft water coming from the best fountains, so that the Ouzo MINI of Mytilene acquires the desired alcoholic strength.It is fair to describe Ouzo MINI of Mytilene as the smoothest and most mellow ouzo because its ingredients, among which the most dominant is the anise from Lisvorio, are still as pure and of high quality as they have been for years. Nothing has changed in the traditional copper still pots; nothing has changed in the persistent and fascinating distillation process and production. This is what makes Ouzo MINI of Mytilene so distinctive.

HOW TO DRINK OUZOOuzo is generally served as an aperitif or an after dinner drink.

It is also a reason for friends to get together and enjoy good company and conversation at any time. It is drunk slowly, and is always served with at least one meze, (small dish of food) because of its potency.

In the bottle, ouzo is a clear liquid, but once ice cubes or water are added it turns a milky white.

Experts say that this is because oils in the ouzo are soluble in alcohol, but not in water. Whatever the reason, diluting ouzo with water tones down the liquorice taste, but it is still packs quit a punch!

Best served in a high ball glass or even a shot glass but remember to sip slowly.

The ideal way to serve ouzo MINI:

Pour the ouzo first, then add cold water and last the ice cubes. This sequence prevents the ouzo from cooling abruptly, it stops the aniseed essential oils from crystallising and thus the flavour remains unaffected.

Ouzo MINI can be enjoyed neat or with water and ice cubes. It’s also great with orangeade or as ingredient in a cocktail.

OVEN-BAKED OCTOPUS WITH HONEY & BALSAMIC VINEGARINGREDIENTS

• 1 medium sized octopus

• 1 head of garlic, unpeeled

• 4 tablespoon of honey

• 6 tablespoons of

balsamic vinegar

• 4 tablespoons of olive oil

• 3 bay leaves

• Black pepper grains

• Greaseproof paper

METHOD

1. Clean and wash the octopus.

2. Place in a non-stick pan with the bay leaves and some pepper. Cover and leave on a low heat to simmer in its own liquids.

3. Cut three large sheets of greaseproof paper and place on top of each other to create a large 3-layer sheet. Slice the octopus into smaller pieces and place in the centre of the greaseproof paper.

4. Scatter some garlic cloves still unpeeled (they are only needed to give flavour), pepper grains, honey, bay leaves, balsamic vinegar, olive oil and some of the juices from the pot the octopus was boiled in. Add salt and seal up the 3-layer greaseproof paper in a parcel, making a tight seal with string.

5. Place the parcel in a baking tray and roast in the oven at a low temperature (150ºC) for around 2 hours.

GREEK-STYLE STUFFED AUBERGINESINGREDIENTS

• 1 kg of medium-sized aubergines

• ½ kg of mince meat

• ½ cup of oil

• 1 large onion, finely chopped

• 2 cloves of garlic, finely chopped

• ½ cup of wine

• ½ bunch of parsley

• 1 tin of tomatoes

• 1 spoonful of tomato puree

• 1 stick of cinnamon

• Salt and pepper

• 2 cups of grated kefalotyri cheese

• 4 spoonfuls of butter

• 6 spoonfuls of flour

• 1 tin of evaporated milk

• 2 cups of water

• A pinch of nutmeg

• 1 egg yolk

METHOD

1. Slice the aubergines vertically into two halves.

2. Heat the oil in a pan and fry the onion. Add the mince meat and fry, stirring with a fork so that it does not form lumps. Add the garlic, cinnamon, salt and pepper and then the wine and let it reduce down. Add the parsley, tomatoes, tomato puree and stir. Cook until all liquids have been absorbed.

3. Remove the cinnamon stick and fry the aubergines. Place them in a baking tray and then place the mince meat mixture on top. Melt the butter, heat the milk which has been diluted with water and add the flour to the melted butter, while constantly stirring. Once the mix becomes firm add the warm milk little by little, stirring so that it does not form lumps. Don’t add any more until the previous liquid has been absorbed. Add the egg yolk and nutmeg and stir in.

4. Spoon the béchamel sauce on top of the mince meat and sprinkle with cheese. Bake in a medium oven.

5. Enjoy!



Would you like lobster thermidor, grilled Norwegian

salmon or oven-roasted rack of lamb – or perhaps chicken panang curry or glass noodle Pad-Thai? What’s on your menu pre-order list when you fly?

Thai Airways International serves a wide range of delicious meals with a full beverage service on all flights from Australia. In fact, THAI’s Economy Class menu earned the Skytrax Best Economy Class Catering Award last year.

With more than 50 years’ in-flight and on-ground operations experience as well, as 2,200 highly-trained staff enabling them to meticulously maintain the highest standards, THAI remains at the forefront of the catering industry. In addition, THAI’s facilities at Suvarnabhumi Bangkok International Airport, where THAI Catering Services produces more than 87,000 meals daily, were built exclusively to serve the aviation catering needs of today and the future.

It’s no wonder that THAI has received both the Best Middle Haul Caterer award from All Nippon Airlines and the Gold Award from EVA Air for excellence in catering.

No matter what class you travel, you can delight your palate with our chefs’ creations inspired by the flavours of Thailand and cuisines from around the world.

Royal First Class guests enjoy the pinnacle of THAI’s cuisine, with a variety of courses and dishes such as caviar, salads, global gourmet selections of main dishes and delectable desserts. As a traveller, you can pre-order your meal, selecting from more than 20 options on the menu, which change each flight route. THAI’s dishes are also coupled with complementary hand-picked wines, the finest champagne and spirits.

Royal Silk Business Class guests enjoy a gourmet selection of

the finest Thai, Oriental and Continental cuisine, all served with selected wines and spirits. These menus are crafted by THAI’s international chefs, showcasing the culinary heritage of your destination through a wide range of courses. Economy Class guests also enjoy an extensive range of hand-picked wines, spirits, juices and hot and cold beverages.

Irrespective of your class of travel, each meal is served with THAI’s renowned grace and elegance.

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THAI AIRWAYS INTERNATIONAL

GAULT&MILLAU AWARD SYDNEY FINALISTS

AND THE WINNERS ARE…

@GaultMillau.

@gaultmillauaus

@gaultmillauAU

When the days begin to lengthen and temperatures begin to rise, those ‘in the know’ know that the launch of the 2016 Gault&Millau Melbourne & Sydney Restaurant Guide is just around the corner!

Our new Guide, featuring more than 600 Sydney and Melbourne restaurant reviews, will hit the stands on the 10th November – and if you’re anything like we are, you’ll

dive straight in to check the scores of your favourite restaurants.

But the reviews are not all that’s new this year – and for the first time ever, the winners of Gault&Millau Australia’s 2015 Awards will be announced at the official launch event, with awards to be given in each of the following categories:

V-Zug Chef of the Year, Lavazza

Restaurant of the Year, Riedel Sommelier of the Year, Pork Stars Professional of the Year, Perrier-Jouet New Restaurant of the Year and American Express Potentialist Award.

Today, Gault&Millau would like to introduce you to our Sydney finalists …

With so many impressive finalists, can you guess the winners?

Well, we’ll never tell – at least not before the official launch of the Gault&Millau Australia 2016 Melbourne & Sydney Restaurant Guide, on 9th November. So stay tuned for details!

Do you have a favourite finalist? Share their success by tagging Gault&Millau Australia on Facebook, Twitter or Instagram!

FINALISTSLauren Eldridge - Marque

Adam Wolfers - Yellow

Jarrod Walsh - 117 Dining

Katey Shaw – Rydges Campbelltown

Kyle Vaughan - Rockpool Est. 1989

CHEF OF THE YEAR FINALISTS

Daniel Puskas - sixpenny

James Parry - sixpenny

Grant King - Gastro Park

Josh Niland - Café Nice

Ross Lusted - The Bridge Room

RESTAURANT OF THE YEAR FINALISTS

est

Guillaume

Rockpool Est. 1989

Sepia

Tetsuya’s

NEW RESTAURANT OF THE YEAR FINALISTS

Bennelong

Clareville Kiosk

Firedoor

Raita Noda

Vine

SOMMELIER OF THE YEAR FINALISTS

Amanda Yallop - Quay

Dan Sharp - sixpenny

Paul Huet - est

Rodney Setter - Sepia

Simon Curkovic - Marque

PROFESSIONAL OF THE YEAR FINALISTS

Amanda McDivitt - One6Eight Restaurant

Abby Meinke - Moon Park

Miki Bisceglia - Firedoor

Tim Watkins - Monopole

Vanessa Duckworth - Four in Hand



GET THAT PORK CRACKLIN’!

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By far the most common cooking tip I get asked is “how do I make the perfect crackling”, so much so I made a YouTube video of it! Following these easy steps you will make great crackling every single time, I like pork belly, but the same steps go for any skin on pork cut.Dress the plate with a small amount of the apple balsamic and a few of your favourite vegetables. I like baby heirloom carrots with this.Enjoy!THE DAY BEFORE1. Place your pork on a tray, uncovered in the fridge to help dehydrate the skin.

ON THE DAY2. Take the pork out 3 hours prior to cooking to bring the meat to room temperature and

with a clean towel, wipe the skin with a tiny bit of vinegar to remove moisture.

3. Pre heat your oven to as hot as you can (250C+)

4. With a sharp knife lightly scour the skin leaving around 1 cm between each cut.

5. Rub a teaspoon of grapeseed or rice bran oil into the skin – important DO NOT use olive oil as it has a low smoking point and may burn during the cooking.

6. Next rub lots of salt into the oiled skin, don’t panic, most of this will brush off after cooking.

7. Place the pork into a suitable oven proof pan and place into the hot oven keeping the temperature on high. Keep an eye on the pork until all the skin has crackle, then turn down to 140C until the cut of meat you have chosen has cooked through.

8. For pork belly I recommend around an hour and a half. Another great trick I like to do is add apple juice to the pan, up to just under the crackled skin to give the pork a great sweet flavour and help render away the fat.

Cider GravyINGREDIENTS• 1 purple shallot finely diced• 1 clove of garlic finely diced• 355ml apple cider• 250ml chicken stock• 50g cold butter in cubes

METHOD:

1. Sauté the onion and garlic in a little oil for 5-6 minutes. Add cider and stock then cook on high to reduce by 70%.

2. Finish by whisking the cold butter through when liquid has cooled but is still warm. Season to taste with salt and white pepper.

Pickled Red CabbageThis is a great side for pork as the acidity goes really well with the pork fat and sweetness of the apple sauce. Also try this with crispy diced bacon through it.

INGREDIENTS • 4 cups finely shredded red cabbage• 1/3 red wine vinegar• 2 tablespoons caster sugar• 1 tablespoon salt• 1 clove of garlic• 2 star anise

METHOD:

1. Place all ingredients into a metal bowl and mix well. Cover and let sit for 30 minutes.

2. Just before serving, heat a tiny drop of oil and butter in a large frypan. Strain off the mixture and remove the star anise. Sauté the cabbage in the heated oil and butter for 4-5 minutes, maintaining a little crunch in the cabbage. Season to taste with white pepper. Another naughty trick is the save your bacon fat and cook the cabbage in that instead of the oil and butter

Apple Balsamic ReductionINGREDIENTS:• 1 cup balsamic vinegar• 1 cup fresh apple juice• 1/2 cup brown sugar

METHOD:

1. Combine the balsamic and apple juice in a saucepan and cook on high until reduced by 60-70%. Add the sugar and cook until you have a syrup like consistency. This will keep for months in the fridge – just store in a plastic squeeze bottle then warm in a pot of hot water before use.

BEVERAGE MATCH!Archers Point Shirazwww.liquorstax.com.au





BEHIND THE SCENES WITH STUDIO 10’S VERY OWN BARISTA

THE VILLAGE CROW – ZETLAND

Sitting nestled inside Zetland’s sprawling and stylish East Village shopping centre lies one of Sydney’s new gastro gems. Diving into The Village

Crow for the first time you’ll notice huge naked lights, vents and beams that hang over exposed brick walls in what appears to be a stylish nod to Zetland’s own industrial past.

Glancing at the menu you’d be forgiven for thinking The Village Crow is your average gastro-haunt offering the usual fare of steaks, burgers, ribs, pizzas, and pastas. High quality

produce, generous portion sizes (the chicken schnitzel in particular) and a vibrant atmosphere, however, provides more than the typical edgy gastropub experience you’d find elsewhere in the city. Different promotions run every evening as well, making it hard to resist the invitation to dine out on Monday’s tender sirloins, Wednesday’s grilled barramundi or Friday’s nourishing Corona buckets after a busy week.

A range of healthier and lighter offerings, including a warm pumpkin, lentil and goats cheese salad, looks after the

beloved Eastie health enthusiasts pining for proteins and quality fats after their cold mid-morning runs. A dedicated and well-priced children’s menu also ensures there’s plenty to keep the little ones occupied as well.

With warmth, charm and urban chic, The Village Crow stands out as one of the best kept secrets in Syndey’s new “in” suburb. I heartily recommend indulging in their signature brownie swirls too if you get the chance.

The Village Crow 10/2-4 Defries Ave, Zetland 2017 (02) 9101 9800

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How long have you been a Franchise Partner with Gloria Jean’s Coffees?

It’s been about 10 years now since I joined the

Gloria Jean’s Coffees team. I remember being in a Gloria Jean’s coffee house and I was blown away by the connection between the baristas and the guests. When my coffee was ready, the barista said ‘Coffee for Damien’ – I had never seen that level of customer service before – and I thought ‘Wow, this is amazing’. Then when I tried the coffee, I was hooked.

You recently joined the Studio 10 team, how are you finding it? It’s incredible. I love going in every morning, there’s always so much energy and excitement in the studio! Studio 10 has a very similar culture to Gloria Jean’s Coffees, it’s positive, friendly, creative and innovative and the hosts are all welcoming – it has been very easy to settle in.

Any ‘secrets’ from the set you can share? Surprisingly no, all the hosts are very much ‘what you see is what you get’. They are all friendly, warm and witty both on and off screen.

What’s a typical day for you? My day starts early, I’ve been on Studio 10 for a little while now but I still wake up excited. I get to Studio 10 about 7am and my first job is to get the coffee kiosk set up. Once I’ve done that, I go down to get my make up done, which was strange at the start but I’m adapting. Then I take the morning coffee and tea orders for the team. When Studio 10 is done for the day, I clean down all the machines, check my stock levels and close up for the day before heading to my own coffee house where I do it all over again.

What does a TV barista do in his spare time? I tend to be very busy doing jobs around the house, there’s always

something to do. Right now I’m painting and it seems to be taking forever. I love spending time with my kids, I collect them from school a couple of days a week and hang out with them. I also love to play golf, it’s one of my passions so I try get on the green when I can.

Any career advice for budding baristas? Find a mentor or training program. Looking back on my career over the past 10 years, the Gloria Jean’s Coffees training programs have been invaluable to me. You need to know your coffee. Secondly, you need be a people person. The word barista comes from the Italian word for barman. Like a barman, you need to be able to talk to people, connect with them and build that relationship. Lastly, I believe if you work hard and follow your passion then opportunities will come your way.

This Father’s Day, meet Damien Galea, the charismatic Gloria Jean’s Coffees barista who recently joined the Studio 10 team as a barista on set, making coffees for the show’s hosts every day. Damien combines his role on set with running his own Gloria Jean’s coffee house in Sylvania and also being a husband and father of two.

This Father’s Day why not treat your dad to something extra special by giving him quality, barista style coffee with the Gloria Jean’s Coffees Capsule Range and Caffitaly S06 Capsule Machine.

With its stylish design and simplicity of use, the Caffitaly S06 Capsule Machine means Dad will get to enjoy the fresh aromas and quality taste of a Gloria Jean’s coffee at the touch of a button. Using the built-in steam wand, Dad can also create the perfect milky latte or

creamy cappuccino every time.

Available in black, red or silver, the Caffitaly S06 Capsule Machine will look great on the kitchen counter, ready to make perfect coffee every time – your only challenge will be deciding which of the Gloria Jean’s Coffees capsules to try first!

The Gloria Jean’s Coffees Capsule Range and Caffitaly S06 Capsule Machine can be purchased at selected Gloria Jean’s coffee houses or online at shop.gloriajeanscoffees.com.au

FOR FATHER’S DAY GIFTSDamien’s top picks

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DAVID JONES FLOWERS

SYDNEY • MELBOURNE • BRISBANE • ADELAIDE • PERTH

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10% OFF DAVID JONES FLOWERS WHEN YOU ENTER PROMO CODE INDULGE10 AT CHECKOUT • OFFER EXPIRES NOVEMBER 30, 2015



MR LIQUORMRLIQUOR.COM.AU

PILSNERURQUELL330ML

AMSTEL LAGER 285ML

CARLTONDRY 355ML

$9.99ea.

750ml

$18.99ea.

750ml

$16.99ea.

750ml

$14.99ea.

750ml

$41.99ea.

700ml

$5.99ea.

750ml

LOCATIONS

PARRAMATTA WESTFIELD LEVEL 5 SHOP 5038 T 9687 1922

EASTWOOD SHOP 4 161 ROWE ST T 9874 3778

MASCOT 952 BOTANY ROAD T 8338 9044

POTTS POINT 204 VICTORIA ST T 9357 2855

EARLWOOD 189 WILLIAM ST T 9718 5169

BRIGHTON 354 BAY STREET T 9567 1366

CRONULLA 17 THE KINGSWAY T 9527 3562

RAMSGATE 213 RAMSGATE ROAD T 9529 5740

DRUMMOYNE 180 LYONS RD T 9819 7289

ROCKDALE 14 KING STREET T 9567 6789

EDENSOR PARK 661-671 SMITHFIELD RD T 9753 5336

COOGEE SOUTH 158 MALABAR ROAD T 8347 2470

SPECIALS AVAILABLE ONLINE AND IN STORE UNTIL 31/08/15

WYNDHAMBIN

WINE RANGE

BOMBAYSAPHIRE GIN

700ML

WOLF BLASSRED LABEL

WINES

J & B RARESCOTCH700ML

ANTARESCHILEAN

WINE RANGE

CAPE MENTELLE

SSB

CROSERN/V

SPARKLING

METALASHIRAZ

CABERNET

JOHNNIEWALKERBLACK700ML

EMDBRAULAGER 250ML

$39.99ea.

700ml

$29.99ea.

700ml

$7.99ea.

750ml

$39.99ctn.

330ml

$33.99ctn.

280ml

$39.99ctn.

355ml

$24.99ctn.

330ml

ENJOYOUR RANGE OF CHILEAN

AND ARGENTINIAN

WINES


PILSNERURQUELL330ML

AMSTEL LAGER 285ML

CARLTONDRY 355ML

$9.99ea.

750ml

$18.99ea.

750ml

$16.99ea.

750ml

$14.99ea.

750ml

$41.99ea.

700ml

$5.99ea.

750ml

LOCATIONS














WYNDHAMBIN

WINE RANGE

BOMBAYSAPHIRE GIN

700ML

WOLF BLASSRED LABEL

WINES


ANTARESCHILEAN

WINE RANGE

CAPE MENTELLE

SSB

CROSERN/V

SPARKLING

METALASHIRAZ

CABERNET


EMDBRAULAGER 250ML

$39.99ea.

700ml

$29.99ea.

700ml

$7.99ea.

750ml

$39.99ctn.

330ml

$33.99ctn.

280ml

$39.99ctn.

355ml

$24.99ctn.

330ml


AND ARGENTINIAN

WINES


PILSNERURQUELL330ML

AMSTEL LAGER 285ML

CARLTONDRY 355ML

$9.99ea.

750ml

$18.99ea.

750ml

$16.99ea.

750ml

$14.99ea.

750ml

$41.99ea.

700ml

$5.99ea.

750ml

LOCATIONS














WYNDHAMBIN

WINE RANGE

BOMBAYSAPHIRE GIN

700ML

WOLF BLASSRED LABEL

WINES


ANTARESCHILEAN

WINE RANGE

CAPE MENTELLE

SSB

CROSERN/V

SPARKLING

METALASHIRAZ

CABERNET


EMDBRAULAGER 250ML

$39.99ea.

700ml

$29.99ea.

700ml

$7.99ea.

750ml

$39.99ctn.

330ml

$33.99ctn.

280ml

$39.99ctn.

355ml

$24.99ctn.

330ml


AND ARGENTINIAN

WINES



FATHER’S DAY GIFTING BOURBON AND COLA PORK RIBSwith charred corn, stuffed baby capsicum and creamy slaw

OLD-FASHIONED WHISKEY COCKTAIL

Imag

e by

How

lin’ W

olf

H e’s the person that taught you how to drive and the one that coached your after school

soccer team. Your dad probably likes to crack dad jokes and make you help out on the weekends with household chores. You will always remember him as the one giving you the best advice and an all-knowing shoulder to lean on. Whether you’re near or far to your dad, make this year’s Father’s Day special and show how much you truly appreciate having him around.

Before you start the last minute Googling of ‘what to get dad for Father’s Day’, buy him something he really wants. No more perusing over socks, cuff links, gift certificates, books or magazine subscriptions; jump online to bockersandpony.com.au and be greeted with an amazing array of gifts and hampers perfect for Father’s Day. Ranging from $49 to $2000.

For a truly amazing gift for a wine lover dad, the Henschke Hill of Grace Vintage 2010 is as good as it gets. Challenging Penfolds Grange as Australia’s red icon, Hill of Grace has been described as more of a ‘subtle shiraz’ but an equally flagship wine. A vintage ‘graced by radiance’, due to a great growing season. The Hill of Grace is an incredible gift for an incredible fellow.

Is dad an avid whisky drinker? Gift him the pinnacle of the Johnnie Walker whiskies – Johnnie Walker Blue. The renowned House of Walker

creates exceptional whiskies in the rarest casks in the world, retaining the signature smokiness to reflect the style of the early 19th century. For a dad that likes his whisky neat, this is the perfect gift to give!

Another great spirit option is the Chivas Regal Scotch Whisky. A well-made blended scotch matured for 12 years at the oldest operating distillery in Scotland. Featured in our Chivas gift hamper, it boasts rich, honey and hazelnut notes with a long and velvety finish. This magisterial pedigree is best enjoyed on the rocks with Riedel Crystal Whisky Glasses, gourmet savoury snacks and chocolate treats. The Chivas gift hamper also includes two of our favourite imports, the Dolci Pensieri Fig Salami – a deliciously quirky (and out of this world) chocolate-coated fig roll, from Italy. As well as Lillies’s Q Hot Smoky BBQ Sauce – a southern style BBQ sauce/rub that Dad can enjoy in the backyard on a Sunday afternoon, bbqing his favourite meat and seafood. Don’t be fooled by the sweet up front flavour, the Lillie’s Q hotness packs a punch!

You’ll be able to find the perfect Father’s Day gift for every kind of Dad online at bockersandpony.com.au. Whether he’s a wine connoisseur, a whisky or beer lover, a foodie or even a dad who has everything! Feeling stuck? Give our gifting experts a call on 1300 132 663 and we’ll help you put together a gift your dad will love.

A classic cocktail that’s easy to make at home as a special treat

for Dad.

INGREDIENTS:

• Sugar cube

• Angostura bitters

• 60ml Kentucky Bourbon

• Orange peel, maraschino cherry (garnishes)

• Water

METHOD:

1. Take one whiskey glass.

2. Add one cube of sugar to the glass. Saturate the cube of sugar with Angostura bitters.

3. Add a dash of water, and muddle the sugar until it dissolves.

4. Add 60ml of Kentucky Bourbon, and fill the glass with ice. Stir until chilled.

5. Garnish with an orange peel and maraschino cherry.

House cocktail at HOWLIN’ WOLF WHISKEY BAR, 53-61 Crown St, WollongongF: /howlinwolfbar INSTA: @howlinwolfbar

INGREDIENTS:

• 2 large racks of pork ribs

• Rib Rub

• 50g smoked paprika

• 50g cumin

• 50g dried mixed herbs

• 20g sea salt flakes

• 20g ground white pepper

• 20g ground black pepper

• 10g cayenne pepper

• 4 garlic cloves (minced)

• Rib Braising Liquid / Glaze

• 2 brown onions

• 1 large red chilli

• 1.25 litres of cola

• 400ml Wild Turkey American Honey Bourbon

METHOD:

1. Preheat oven to 140 degrees celsius.

2. Prepare rub by mixing together all ingredients.

3. Spread rub generously over the ribs. Place in deep oven tray lined with baking paper. Pour over the Wild Turkey and 1L of cola.

4. Cover with baking paper and seal tray airtight with aluminum foil (it’s crucial that the steam doesn’t escape otherwise the ribs will dry out and burn).

5. Place into oven for 4 hours. Remove from tray and refrigerate. Put the leftover juices into a saucepan with the last 250ml of cola, add 2 chopped onions and one large red chilli split in half. Reduce the liquid until it is a glaze then remove the onions and chilli.

6. Separate the ribs. Place in a large oiled pan on the stove and allow to colour. Once dark brown add the glaze to the pan and fully coat the ribs. Put the pan in the oven for around 15 minutes or until the ribs are fully hot and are sticky.

7. Serve with charred corn, creamy coleslaw, and red capsicums stuffed with mozzarella, herbs and lime and roasted in the oven.

8. Serve in separate dishes. Serves 4-6

HUNGRY WOLF 53-61 Crown St, Wollongong F: /hungrywolfkitchen INSTA: @hungrywolfkitchen

Treat Dad to a hearty, flavoursome feast.

Henschke Hill of Grace Vintage 2010

Johnnie Walker Blue

Chivas Gift Hamper

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s &

Pony



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