Not so Parched March

There are only 10 days left for Parched March – the ambassadors and participating teams have hit up a bunch of Sydney bars (20 yet? Or more?) to drink and raise money for the nominated charities.

I haven't been to nearly 20 bars in the last 20 days, but here are some of the charity-contributing drinks (and some not) and venues I have visited so far.

Gardel's Bar upstairs at Porteño, Cleveland Street, Surry Hills

It's notoriously difficult to get a table at this Surry Hills hotspot, and with good reason (post to come). But if you need to wait for your table at Porteño, at least wait in comfort and style with a drink in hand at Gardel's Bar.

Above the restaurant and where you'll be looking down enviously onto the 'courtyard' of diners, give them something to be jealous about with an extensive cocktail menu, exotic liquors and syrups, and a stylised intimate space that's very Latino.

Santa Rosa - the Parched March special at Gardel's Bar at Porteño

For Parched March, the Gardel's Bar boys do a gorgeous aperol, blood orange, caramel syrup and lemon juice concoction, served on hand-crafted ice blocks, finished with a dash of grapefruit bitters and orange peel.

With the caramel, it's a divinely sweet drink lightly balanced with sour and bitterness - and utterly drinkable. There also seemed to be a touch of vanilla, with lots of black vanilla bean specks covering the bottom of the large stemless glass.

Argentine Aviation at Gardel's Bar at Porteño

This other cocktail from normal list had a proper Argentine name, which I've forgotten, but was essentially a take on the classic Aviation with gin, maraschino liqueur, lemon juice and a punchy syrup of star anise, which was just a tad overpowering for me.

Special punch of the day - the Parched March special
at Grandma's Bar, Clarence Street, Sydney

One of the newbie small bars also taking part in Parched March is underground Grandma's Bar, which has just the right amount of kitsch, is very hidden and self-described as "retrosexual".

It's decked out with furnishings you'd see at an old aunt's or indeed nanna's home (though not quite as overboard as my old piano teacher's) - and as such, I felt like I was in a familiar place.

A daily punch of the day sits in a punch bowl at the bar, waiting to be ladled into enamelled tin mugs. This particular night it was a two-rum, mango, passionfruit and (apple?) juice punch. Served over lots of ice, I found it a bit tame but certainly refreshing.

Basil Grande at Grandma's Bar

A fruity, sweet cocktail was the basil-garnished Basil Grande. Heavy hitting with vodka, Grand Marnier and Chambord, it was softened with strawberries and cranberry juice for yet another very drinkable glass.

Royal Hawaiian at Grandma's Bar

Still in my gin phase, my next beverage was probably inspired by the wallpaper. The Royal Hawaiian was tropical in looks and taste, featuring gin with lemon and pineapple juice (just enough of each) and a light touch of almond-y orgeat. Somehow it kept nicely cold as I sipped - that, or I drank it faster than I thought.

And as a sidenote, great sustainable thinking with the washbasins in the toilets. I know you'll stop.

Raspberry Moscow Mule at Grandma's Bar

Everyone loves a mule, and this vodka cocktail featured Grandma's own ginger beer dispensed from a soda siphon. Raspberry, lime and mint finish off the tall drink which is ideal on any balmy night or day. (And the butterfly is actually part of the wallpaper, not the drink).

Chicken jaffle at Grandma's Bar

And as part of Parched March's odyssey for responsible drinking, we ordered Grandma's comfort food in the form of jaffles.

I've loved jaffles from a young age (ham and cheese; ham, cheese and tomato; tinned spaghetti and cheese; creamed corn and cheese; or even just cheese and cracked black pepper) - thanks to Grandma's for bringing them back.

We went the chicken version, omitting the onion, so left with a toasty, pre-cut chicken and cheese sandwich with Japanese mayonnaise on the side in a charming glass/crystal dish. Just the snack for cocktails, believe it or not, while other options are biltong or spiced cashew nuts.

Bloody Mary from the Cocktail and Spirits Club, underground
at the Vault, Pitt Street, Sydney

I've only recently tried my first Bloody Mary - and really liked it. It reminds me so much of tomato passata and hence pasta that I actually even feel full drinking the tomato juice cocktail.

Vodka is spiced up with pepper, Worcestershire sauce and just a dash of Tabasco for me, and the celery with the juice puts this cocktail into the healthy part of the food pyramid.

Martini from the Cocktail and Spirits Club

Another only recent cocktail for me is the classic martini; and apparently I like it dry with a twist. No fruity, sugary distractions - just gin, very little vermouth and served icy cold with a lemon twist. It's a very sexy drink and strong too - and doesn't that just go hand in hand.

Mojito from the Cocktail and Spirits Club

The mojito, I think, is a distant cousin of my long-lost pal, the vodka, lime and soda. With white rum, sugar and lots of crushed ice, it's a little more fun - which is what drinking is about these days (as opposed to trying to get sloshed on vodkas - aah, age).

Don't forget, Parched March participating venues are all putting on cocktails and drinks till the end of the month to raise money for the nominated charities, with venues including The Island Bar, Stitch, Sake Restaurant and Bar, Small Bar and The Winery.

The Argyle courtyard for CarnivArgyle, The Rocks, Sydney

And on another drinking note, The Argyle’s huge CarnivArgyle party last week was a Latin fiesta with Brazilian dancers, mojitos and feather boas galore (thanks to The Cru Media for the VIP party invite).

What a way to celebrate a month of Latin-inspired activities for the rest of March, including free samba classes every Thursday night (details here).

The Belvedere Bar upstairs at The Argyle

A cinnamon rim!

Tequila cocktail

Mojito

I've always loved the light fittings at The Argyle

Brazilian dancers for CarnivArgyle

More dancers
(Photo courtesy of The Cru Media)

The beautiful courtyard

How bizarre, Argyle Bazar

If it’s been a while between drinks at The Argyle in The Rocks, you may be in for a bit of a shock. Not a huge one, just a slightly bizarre aesthetic one.

The Argyle, The Rocks, Sydney

The stiletto-threatening (but so pretty) cobblestones are still there, as are the outdoor bar area that’s often filled with suits, the sandstone and timber features within and the unisex(-ish) bathroom inside. But enter the main bar area and the makeover should be noticeable.

Gone are the dark, bulky booth lounges, replaced with high and heavy white tables with leopard-patterned chairs to match. A little bizarre, a lot different.

Dining settings at Argyle Bazar

In any case, as part of the renovations a new restaurant has been installed along the western edge of the interior, while the kitchen is out yonder somewhere. Argyle Bazar carries the same look as the rest of the inside bar, if not with a touch more Euro luxe – fitting of the contemporary Spanish tapas menu.

Dining settings at Argyle Bazar

Miguel Maestre (formerly of El Toro Loco; now of Kings Cross’ Aperitif, co-owned with buddy Manu Fiedel of My Kitchen Rules, Boys Weekend and Paddington’s L’etoile) is consulting chef – whatever that means these days – while head chef is Regan Peterson.

The menu reads as contemporary riffs of all the classic favourites, including patatas bravas, champinones al ajillo, albondigas, chorizo, tortilla de patatas and churros. I'm excited as I haven't really experienced any tapas other than traditional really (yum cha does not count as Cantonese tapas; nor sushi trains as Japanese).

Glass of sangria

After a few sips of the seriously fabulous sangria – fruity with a syrupy-smooth orange hit and just the right sweetness – we were more than keen to dig into the menu which is split into starters, seafood, vegetarian, meat and dessert.

Cucuruchos de Jamon Serrano

Certainly modern, the spectacular presentation of the cucuruchos was more than enough to whet my appetite for the promise of jamon serrano and potato puree.

Each golden cone was topped with a perfectly poached quail egg and microherbs; the egg which is best taken in one or two bites before the runny yolk ends up everywhere.

The jamon 'wafer' makes for an ideal dipping contraption, while the rest of the cone is filled with creamy, well seasoned potato mash flecked with tiny pieces of jamon and chives.

Pan seared scallops

Three scallops arrived on the shell, just lightly seared so as to retain a natural juiciness within. Atop was a colourful salsa medley of pineapple, tomato and coriander - one that works quite well with my favourite of all molluscs.

Crisp pork belly

I was keen to see the contemporary Spanish twist on the pork belly, though it didn't really eventuate. Four large-ish cubes of golden crackling topped pork belly were arranged with ribbons of vegetable garnishes and a house-made green tomato chutney.

While the pork was nicely cooked and the crackling super crunchy, the dish almost seemed like it would be more at home in a modernised version of neighbouring Lowenbrau than a tapas menu.

Kinkawooka Bay mussels

Entirely appropriate and rave-worthy, however, were the mussels. Perhaps not obviously Spanish, these gorgeous specimens of South Australian mussels were cooked to delicate perfection in white wine, bacon and parsley.

Within the dark shells, the smallish mussels were an absolute treat - tender, sweet and so fresh, faultless with just enough saltiness from the bacon and greenery from parsley.

I was tempted to order another lot of the mussels after polishing off the first hastily, but instead made do with dipping the grilled sourdough bread into the remaining pool of oil and juices.

Valencian bread salad

The Valencian play on Italian panzanella, the bread salad seemed more bread than salad - not that I'm complaining when it's crunchy, balsamic and olive oil dressed sourdough bread.

Tossed with red and yellow capsicum, roma tomatoes, Spanish onion, pine nuts and parsley, this salad is miles away from iceberg lettuce and cucumber.

Patatas bravas

The classic tapas dish of patatas bravas was had a distinct flavour of barbeque crisps - or so I thought. Deep fried potato cubes with skin made for an exciting textural play, served with chilli aioli, while the combination of spices, including paprika, made this tapas just like barbeque crisps come to life.

Ceviche del rey de Los Peces

The ceviche didn't look like I had expected it too, appearing covered in a curry-like dressing that was particularly tart. The small cubes of kingfish were a bit lost under the heavy helping dressing, helped somewhat by the addition of candied sweet potato that was served in a glass alongside with more of the citrussy dressing.

I would have like more of the fresh ingredients like onion, chilli and coriander, and less of the dressing to go with the fish, but it was nonetheless an intriguing dish.

Beef croquettes

Vying for my equal favourite of the night were the croquettes. Not heavy like bullets as some potato cakes can be, these golden crumbed cylinders seemed to be more beef than potato - but either way, lighter for being the combination of the two.

Filled with pulled braised beef cheek, mashed potato and herbs, these golden parcels were packed with flavour, and with the pea puree and the genius addition of lemon zest, were a superb selection that I wouldn't hesistate to re-order.

Garlic Crystal bay prawns and Spanish chorizo

We couldn't go past the prawn and chorizo combination, cooked in garlic, parsley, lemon juice and olive oil. It was a seriously good version of the Spanish pork sausage served in thick rounds, its saltiness sucessfully tempered by the prawns.

Churros con chocolate

We were told that we couldn't bypass the churros on the dessert menu, and good advice it was as we somehow managed room for more food. Short, burnished brown sticks of dough arrived in a Jenga pile, dusted with sugar and fragrant cinnamon, serve with Bazar's dark chocolate dipping sauce.

However, I actually preferred the warm churros on their own as the combination of the rich sauce and sweet churros was a little too much for me - although if it were dulce de leche I might have had other thoughts.

Flan de naranja

Thankfully, the sweetness was more subdued with the orange creme caramel, or flan de naranja. A cool, orange scented flat mould of custard was just the thing to end such an indulgent meal, while the caramel had a faint burnt bitterness which was pleasing to the palate.

Dining area at Argyle Bazar

While it's not a huge restaurant area, Argyle Bazar was abuzz all night with just as many tourists and groups as couples and families. In a few quick months, it seems to have made itself right at home at The Argyle, and however bizarre the new look, it seems Argyle Bazar is one new appearance that's pleasing the punters.

Food, booze and shoes dined courtesy of The Cru Media and Argyle Bazar - thanks for a great (and very filling) night.



P.S. The Argyle turns into CarnivArgyle for the month of March as Carnivale in Rio takes off right about now. Latin American food, drinks and entertainment will fill The Argyle's cobblestone courtyard, including free samba classes and tequila tasting.

The massive CarnivArgyle Festival Party on this Friday, 11 March will feature sexy entertainment, Latin American food stalls, premium tequila and rum tasting, and more - see you there!

Feeling a bit Parched this March?

We’ve all heard of Dry July (going without alcohol in the month of my birthday? I don’t think so), but have you heard of Parched March?

Parched March launch party at The Argyle, The Rocks, Sydney

Another event named after a rhyming month, but the goal here is – rather than abstinence – to hit 30 bars in 30 days, promoting the fun and responsible enjoyment of bars and drinks.

That’d be my kind of challenge if I had the time, money and ability to rock up to work with a hangover every day for a month.

Parched March ambassadors Simon McGoram and Amy Cooper at The Argyle
(photo courtesy of The Cru Media)

But it is exactly what Amy Cooper and Simon McGoram are doing for the month of March, all in the name of charity. Their goal is to hit up a bar a day, somewhere in the glorious city of bars that is Sydney in a celebration of the city’s thriving and dynamic bar culture. And they're encouraging people and groups to join them.

Says Cooper: “While we commend the charitable motivation of fasting campaigns (Dry July etc), we’d like to see promotion of a healthy attitude to alcohol, rather than complete bans and scare stories, which can serve to encourage binge drinking.

“We aim to show by example that for the average person, drinking moderately is part of a rich and varied social life, not a destructive pursuit.”

Chef Miguel Maestre at the Parched March launch

Launched at a suitably boozy do at The Argyle, catered with a range of gorgeous tapas canapes from Argyle Bazar, Parched March conveniently offers you options for your support - nice.

Albondigas - meat balls canape by Argyle Bazar

Valencian bread salad canape by Argyle Bazar

Ceviche canape by Argyle Bazar

You can raise money for charities by visiting participating venues (Eau de Vie, The Argyle, Grasshopper and Bavarian Bier Cafe to name some) and choosing their Parched March specials.

Or you can sponsor the teams taking part in the drinking odyssey, or indeed start your own team and get sponsored for inflicting your liver.

Patron tequila Manzanero by The Argyle

Considering you’ll possibly be out and about for a drink sometime during March anyway (surely yes?), why not make it charitable and down one or two for Parched March. Cheers to that!

Tripping vivid visuals

There's no better time than smack-bang in the middle of festival season and this I where I've found myself, despite being the beginning of a very cold winter. Praise must go to Events NSW for attempting to make something out of the nothingness that is Sydney winter. And praise, of course, to all those who managed to drag out the winter woollies and a companion or two to face the chill all in the name of the festival.

With both Vivid Sydney and the Sydney Film Festival coming to an end, it's a busy weekend of cramming. Following a riotous and trippy movie at the Art Gallery of New South Wales - with an unforgettable banquet scene of gorging, trashing and general anarchy - we find ourselves with a bit of our own city tripping while awaiting the festival-closing fire spectacle at The Rocks.

Insert here an awkwardly-timed meal, as is becoming my norm, at the cheap, cheerful and straightfowardly named Sushi Train. I adore the immediacy of a sushi train: enter, sit, eat. A succession of tasty morsels just parading their ingredients and colours for the hungry diner.

Salmon and avocado roll from Sushi Train, Bathurst Street, Sydney

First plate to alight the train is a standard, fresh salmon and avocado roll, rolled inside-out with a sesame seed coating - simple comfort fare with soy and wasabi.

Eel nigiri sushi

The friend's eel nigiri looks lusciously inviting, although I generally avoid it as I have issue with the skin and fatty bits of the slithery fish.

Takoyaki - octopus balls

The takoyaki arrive piping hot in a DIY sauce manner; a packet of sauce to be distributed over the three balls and mayonnaise on the side. I prefer it pre-sauced - yes, I'm lazy but the bonito shavings usually take up some of the moisture so they're not dry and papery as they are here.

Scallop aburi nigiri sushi

The scallops look stunning on their little wooden platform; charred, juicy and simply demanding to be devoured. They have a fresh and firm texture, but not quite the sweetness that I love of scallops.

Volcano roll

And lastly it's a pretty spectacular-looking charred dish, appropriately named the volcano roll. Thin inside-out sushi rolls of crab meat form the mountain, topped at the summit with a rich and creamy mix of more crab, cubes of cream cheese and mayonnaise. A red sauce and a dabble of roe represent the lava and while it's an intimidating stack, it's surprisingly good enough to warrant a second serving.

Sushi-stuffed, it's time to head down to The Rocks for a final glimpse of the city's light extravaganza. I admit I didn't get through the entire Light Walk and I thought the Fire Water show was more about music and testing people's patience, but I love the ability of a festival to draw people out and together to celebrate something, anything.

Lighting the Sails by Brian Eno, Sydney Opera House

Lighting the Sails

The Opera House was seriously psychedelic. Everytime I looked at it there was a different, but still awesome, effect that was quite beautiful and inspiring. Perhaps something about constant change and how that can be a wonderful thing?

Vessel of (Horti)Cultural Plenty by Warren Langley, Cadman Park

This pertly pretty floral piece looks very much a spring arrangement, so perhaps oddly out of place in the winter chill.

Rainbow by Mark Hammer and Andre Kecskes, outside Billich Gallery

Kiddies and adults alike love a rainbow - this piece of work reflecting that simple, almost nostalgic, fondness for seven worldly colours.

Burning log? Fire sculpture

The forecourt at Campbell's Cove was a hive of smokey activity, thanks to burning logs and firey trash cans. Warm but can't be good for the environment nor lungs really. Crowds swelled for the reenactment performance of a slowly emerging, then burning and sinking convict boat which was not quite as dramatic as marketed. My poor vantage spots means I'm not sure I got the storyline and no photos.

Rocklights by Ingo Bracke, Argyle Cut

My last foray into Vivid Sydney's offerings is the remarkable light effect projected on the underside of the tunnel at the Argyle Cut. Lines, numbers and other slightly recognisable symbols covered the area in something reminiscent of John Nash's efforts in A Beautiful Mind. I'd love this on my bedroom ceiling.

It's the walk past The Argyle that cuts short any ambition to head towards more bright lights. All wooden warmth and half litre brewed beverages, it's a top-notch solution to winter troubles when tripping about many a venue is just not viable. Cheers to the festival!