Asahi Extra Cold Bar pops up in CBD

It feels like the early summer is trying its best to get here, although it's occasionally obstructed by bouts of spring and indeed, some wintry weather. But when pop-up bars like the Asahi Super Dry Extra Cold Bar start to make an appearance, we can be sure summer's on its way.

Asahi Super Dry Extra Cold Bar, Bligh Street, Sydney

Open on weekdays and Saturdays for three months till 23 January 2015, the Asahi Super Dry Extra Cold Bar pop-up is located in a pretty awesome spot for CBD bar: in a building lobby level space that used to be a pretty average sushi joint, across the road from Spice Temple on Bligh Street.

Asahi Super Dry and ice feature

Having already done stints in Asahi's homeland Japan and Korea, the Asahi Super Dry Extra Cold Bar pours the standard Super Dry as well as the newer Super Dry Black at subzero temperatures; specifically, minus 2.2 degrees Celcius.

Asahi Super Dry served at -2.2 degrees Celcius

As alcohol has a much lower freezing point than water, the subzero serving temperature is about as chilled a beer you can probably get; though I'm a little curious to know at what subzero point the beer pulled would be like a slushie.

Pulling an Asahi Super Dry

The intriguing, space-age style beer taps at the pop-up bar pull both ways - first, for the body of the beer and then, to top the glass with a creamy head for both the Asahi Super Dry and Super Dry Black.

Pulling an Asahi Dry Black

Asahi Super Dry Black

As it the first time I'd had the opportunity to try the Asahi Super Dry Black, I had to give it a whirl even on a particularly warm launch evening.

Surprisingly nothing like Guinness and not similar to any other dark beer I've tried, the Asahi Super Dry Black was unexpectedly light and dry for a dark beer, and very, very easy to drink.

Mac and cheese balls

The Super Dry Black even matched well to the wide range of substantial beer snacks doing the rounds, catered by the team behind Bondi's The Corner House.

The mac and cheese balls were a highlight of fried, cheesy pasta goodness, though I would have liked more seasoning.

Pulled pork burgers

There was plenty enough seasoning, and spice, in the mini pulled pork burgers which were sloppily messy and probably even tastier for it running down my arm.

Other morsels on offer include on-theme edamame soy beans and gyoza steamed dumplings to highly beer appropriate popcorn shrimp, sauce-smothered hot wings, parmesan fries and even cheese burgers and fish tacos.

Asahi beer taps

With indoor seating and an outdoor terrace space overlooking the Hunter and Bligh Street intersection, the Asahi Super Dry Extra Cold Bar is set to be a summer favourite for the CBD's beer lovers - particularly if you like your Asahi super dry and extra cold.

Asahi 2-litre can

Asahi coasters

The Asahi Super Dry Extra Cold Bar opens from 4pm-10pm Monday – Wednesday and 12pm- 10pm Thursday – Saturday until 23 January 2015.

Food, Booze & Shoes attended the launch of the Asahi Extra Cold Bar as a guest, with thanks to Haystac Communications.

Sustainable Table launches Give a Fork campaign

Posted by Hendy

As part of Good Food Month this October, we the masses are being asked to give 'a fork. Sustainable Table - a young and innovative not-for-profit organisation from Melbourne - uses food to explore sustainability issues, like seafood last year. This year, they're asking people to 'Give a Fork!' about waste, particularly food waste.

The 'Give a Fork!' campaign encourages us all to think about the environmental impacts of our groceries choices - how we shop with our eyes and not our tastebuds, or brains really - and how we can each wholly use the produce we use in our cooking (think off-cuts, carrot tops, onion peel etc).

Shopping with your tastebuds and picking visually imperfect produce provided by Harris Farm Markets featured at Sustainable Table dinner for Give a Fork launch, 14 October 2014, Studio Neon, Waterloo

And why we should give a fork? Australians, on average, discard up to 20% of the food they purchase, amounting to around one out of every five bags of groceries we buy ending up as landfill.

This is costing the average Australian around $1,000 annually, which translates to around $8 billion worth of edible food that is thrown out each year throughout the country.

When we throw away food, the food rots with other waste in landfill and produces methane - the potent greenhouse gas that is much worse than the typical carbon pollution we all experience on our roads.

Dining space at studio NEON, Raglan Street, Waterloo

To start the discussion on the major environmental issues of food and packaging waste, Sustainable Table hosted a simple, minimal waste dinner at the eccentric, eclectic warehouse dining venue, Studio Neon in Waterloo.

The goal of the night for chef Aaron Teece was to create a multi-course meal using produce supplied only earlier in the night and to create a meal with minimal to zero waste.

Cassie Duncan of Sustainable Table

To kick off the night co-founder and general manager of Sustainable Table, Cassie Duncan, was joined by the equally passionate Ronni Kahn, founder of OzHarvest.

Cassie and her Sustainable Table team partner with restaurants across Melbourne and Sydney to help raise awareness of the food and packaging waste issue through the Give a Fork campaign.

Carrot with organic yoghurt and black olive crumb

The dinner showcased a number of dishes that make the best use of the produce available on the night. The pre dinner canapés were simple and made full use of a handful of ingredients, namely roasted heirloom carrots and a bread crumb of olives.

Baba ganoush, dukkah, crispy skin on crackers

The second set of canapés that followed made full use of eggplants. The soft. mushy flesh of the eggplants was used with onion and garlic to make the traditional eastern Mediterranean baba ganoush dip, served on a small cracker topped with nutty dukkah and a crumble of eggplant skin, crisply dried.

Smoked onion risotto with organic 62 degree hen egg

The main course for the night was risotto made with a stunning smoked onion base stock, which made use of whole onions including the onion skin. The risotto was complemented with a soft and delicate organic 62 degree egg.

The dish was then garnished with a host of different herbs donated by OzHarvest from their kitchen garden in Alexandria, as well as leftover onion skin not used in the stock which was dehydrated, powdered and graciously strewn over the risotto.

Launch of 'Give a Fork' Campaign Dinner

The former journalist, now blogger, media personality, wellness coach and Give a Fork ambassador Sarah Wilson spoke about the different ways each of us can help to reduce food waste.

She shared some tips on making full use of the produce we buy, including freezing onion skins with other vegetable off-cuts in a zip-lock bag and using the bits later on to enhance any base stocks with a simple, nutritional and flavoursome boost.

Tim Silverwood of Take 3, Campaign Ambassador

We also heard from Tim Silverwood, another Give a Fork! campaign ambassador and co-founder of the Take 3 not-for-profit organisation. He spoke about how we all can play a part in reducing beach waste by picking up three waste items each time we visit the beach and being mindful of our use of disposable plastics.

Tim also reflected that waste is often tied with what we consume and how we consume; reiterating a number of the earlier messages around how we can improve the way we consume the produce we buy.

Imperfect orange dessert

Capping off the night was the dessert which was aptly named, imperfect orange. Making use of what is termed as second grade oranges - oranges that might not look their best on the outside yet taste equally as amazing as those that do look perfect on the outside.

The dessert plate comprised orange zest sponge, orange rind purée and Janni goat's curd. The notion of making use of the whole fruit extended to the use of the orange pits which were water soaked, dried, powdered and made into a slightly bitter garnish, cleverly balancing the sweetness of the sponge and tanginess of the curd.

The meagre residual waste from the dinner service

The night ended with Cassie presenting to the dinner the residual waste from the dinner service. What was left was a few egg cartons and the used vegetables from the stock - both of which can be re-used again.

Reflecting on the night, the 'Give a Fork!' campaign made me ask what we can each really do to help tackle the food and packaging waste issue. Sustainable Table have shared a few ideas:

1. Plan ahead and plan better, being mindful of what we are using and what we are throwing out;
2. Start a compost bin to generate some fertiliser that can be re-used to grow your own produce;
3. Get involved with the 'Give a Fork' campaign and get your friends, families or colleagues together to organise and host a 'Give a Fork!' themed, waste-free dinner (or lunch or brunch), and raise awareness and funds for Sustainable Table; or
4. Give a fork at participating local Sydney restaurants through their #wastefree 'Give a Fork!' specials offered at those restaurants.

Given the seriousness of the issue at hand, we can all play a part and make the decision to 'Give a Fork!' See the Give a Fork website for more information and our Facebook page for more photos of the dinner.

Food, Booze & Shoes attended the launch of the 'Give a Fork' campaign as a guest, with thanks to New Future PR.

Meet MR BLACK at The Grind House pop-up

Espresso martinis have embedded themselves into contemporary cocktail drinkers' palates, much like the lychee martini of the early 2000s that just won't go away.

And while there are great and terrible versions of it all over Sydney, the odds look good at the Grind House pop-up coffee cocktail bar in Foster Street, Surry Hills this week; in conjunction with the national launch of MR BLACK cold drip coffee liqueur.

MR BLACK cold drip coffee liqueur

MR BLACK took more than six months, 300 iterations and blending coffee from three continents to create before being crowdfunded to market. It's a sweet liqueur with a beautifully strong espresso flavour, best enjoyed simply served over ice after a meal or as a base flavouring for classic coffee cocktails

Mise en place for MR BLACK espresso martini

Recently winner of a Gold Medal at the London International Wine & Spirits Competition, MR BLACK is made from 100% Australian grain spirit and can be mixed with the likes of rum, tequila, Absinthe or vodka - as seen in the MR BLACK espresso martini below, which is so easy to make at home.

Pour shaken drink into a martini glass

MR BLACK espresso martini

1. Measure 45ml of MR BLACK cold drip coffee liqueur and 30ml of vodka into a cocktail shaker full of fresh ice.
2. Shake vigorously until thick foam develops.
3. Strain into chilled martini glass.
4. Enjoy - in moderation.

MR BLACK espresso martini

We caught up with MR BLACK founder Tom Baker ahead of this week's national launch at the Grind House pop-up, open to the public from 13-14 June 2014 at The Nixon Project on Foster Street, Surry Hills.

Led by mixologist Mischa Bonova of Rockpool Bar & Grill Sydney, punters will be able to try a range of MR BLACK coffee cocktails at the Grind House and experience a nocturnal twist on their morning coffee, including boozy iced coffees and macchiatos, and of course, the espresso martini.

MR BLACK founder Tom Baker (left) and distiller Phillip Moore (right)
(Image courtesy of The Sound Campaign)

FB&S: Tell us about the development process for Mr Black. Many sleepless, coffee-fuelled nights?
Tom: I wish I could say the development of MR BLACK was all caffeine-fuelled orgies and debauchery, but more honestly it was month after month at the workbench. It's not like making a whisky or a gin - there are no guidebooks on creating a coffee liqueur. We had to invent a process and obsessively experiment with equipment, grinds, roasts, beans, steeping times and barrels.

At the end of the day, you can taste our fastidious attention to detail with every sip and it's the reason we've been so well received by drinkers around the world.

FB&S: What is the spirit component of Mr Black? 
Tom: We use 100% Australian Grain spirit to fortify MR BLACK to it's bottle strength of 25%. Our grain spirit is beautifully clean with no off aromas or impurities that taint the flavour of our speciality coffees.

FB&S: Why did you choose to use a crowdfunding platform to raise money? And what was the crowdfunding experience like?
Tom: Being a booze brand in Australia is a really tough gig. Not only do we get taxed heavily, but we have to go up against multinational companies with deep pockets. Crowdfunding was a way for us to get out product in front of people who really care about what they drink and to a certain extent sidestep the normal route-to-market for booze.

The experience on Pozible was unbelievable: while there was a lot of anticipation leading up to the event, we reached our funding goal really early on which took the pressure off. Once we had exceeded our initial target, we could stop thinking about selling booze and start thinking about how were going to make it all!

FB&S: What's your favourite coffee cocktail? And what's your favourite classic cocktail?
Tom: Personally I'm a fan of boozy cocktails - I don't really do big sweet juicy numbers - so I'm really digging the MR BLACK 'Rye-ball' at the moment, made with MR BLACK, Rittenhouse 100 Proof Rye Whisky & Campari.

When I've had enough coffee for the evening, a classic Negroni is always the first cab off the rank. I can never believe how one drink can taste so good.

See here for more information on MR BLACK.

Food, Booze & Shoes received a sample of MR BLACK, with thanks to The Sound Campaign.

Vivid Sydney lights up Sydney - until 9 June

Sydney Opera House for Vivid Sydney 2014, 23 June - 9 May, various locations

It's been an unseasonally warm end to autumn and the month of May but with the kick-off of Vivid Sydney - the 2.5 week-long annual festival of lights, music and ideas - it's basically an unofficial start to winter in Sydney.

'Digital Forest' at Martin Place

This year the festival has expanded into the heart of the CBD, in addition to Circular Quay, The Rocks and Darling Harbour, with a bit of a hub of light installations, pop-up food stalls and a bar set up in Martin Place, to operate in the evenings for the duration of the festival.

CTA Building at Martin Place

My favourite light feature so far has been the light projection on the uniquely-shaped CTA Building in Martin Place. It's simply mesmerising to watch trees grow and birds fly around the surface of the round building.

CTA Building at Martin Place

Installation at Martin Place

British India jaffle from Jafe Jaffles pop-up in Martin Place

A number of Sydney's food trucks have set up pop-up stalls in the middle of Martin Place (between Pitt and Castlereagh Streets) to feed the light-watching masses.

It's hard to beat a hot, cheesy jaffle on a cool night with plenty of walking, and the British India flavour from Jafe Jaffles (sans Kombi van) hit the spot with butter chicken in crunchy, toasted white bread and a well-seasoned raita yoghurt dip.

Customs House for Vivid Sydney 2014

Sydney Opera House for Vivid Sydney 2014

Sydney Opera House

Sydney Opera House

Museum of Contemporary Art for Vivid Sydney 2014

'The Pool' at Fleet Park, Circular Quay

There's plenty more to see and do during the festival. See more pictures from Vivid Sydney 2014 on my Facebook page (and Like it while you're there!).

Opera on Sydney Harbour: Carmen - A Spanish feast for the senses

From memory I've only been to the opera once before, at the Sydney Opera House, so its not surprising that my knowledge of the fine art is limited.

But even then, I've had two iconic arias stuck in my head since seeing Carmen in this year's Handa Opera on Sydney Harbour at Mrs Macquarie's Point; surprisingly, one tune that most people would actually know.

Handa Opera on Sydney Harbour: Carmen at Fleet Steps, Mrs. Macquarie's Point, Sydney

It's a night at the opera like no other - it's completely outdoors and the stage is indeed, in the harbour.

The Opera on Sydney Harbour is an Opera Australia initiative aiming to bring opera to a broader audience in a more accessible arena.

Indeed, there's nothing stuffy about having a stage sitting in shimmering Sydney Harbour at what looks like a precariously sloping angle, with ferries passing behind and the Opera House and Sydney Harbour Bridge just over yonder.

The setting for Carmen

For its second year running, Opera on Sydney Harbour is showing much-loved and passion-fuelled Carmen by French composer Georges Bizet, telling the love triangle story of passionate gypsy, a smitten soldier and a toreador bullfighter.

The stage from the Southern Terrace

Despite the looming dark clouds, there's an air of excitement all round the Fleet Steps area, which is completely taken over for the show.

My extended stroll through the Botanic Gardens sees me arrive at the red carpet a little flustered, but greeted by the varied array of dining options all by Fresh Catering.

Adina Garden Bar

As part of bringing the opera to the masses, Fresh Catering is again taking charge of the onsite food and beverage options, and goodness, are there options.

They've strived to cover any taste and any budget with an on-theme Spanish touch, and food outlets located conveniently in every direction and area.

Adina Garden Bar food offerings

Near the entry the Adina Garden Bar was serving spicy chorizo off the grill, simply in a roll with peppers, rocket and aioli.

Southern Terrace

At the elevated Southern Terrace I was drawn in by the smell of pastry from generously-sized empanadas and a selection of self-serve cold dishes and snacks like terrine, potato salad and antipasto plates.

Cold food options at the Southern Terrace

View from the Southern Terrace

Food offerings from the Sparkling Wine Bar

A number of Sparkling Wine Bars dotted around near the stage front had lush picnic style options including natural oysters, olives and chicken on brioche rolls.

The Northern Cantina

Hungry members of the audience would be found at the northern end of the area where a purpose-built three-storey structure housed three separate areas, all looking directly at Sydney's most famous view.

The Northern Cantina

There was plenty on at the Northern Cantina, ranging from bocadillo rolls and salads and plenty of dessert options to go with beers and wines.

There was also the upstairs Northern Terrace offering more substantial eats: a huge range of tapas-style share plates and a specialty paella station.

Platinum Lounge

But for real decadence it has to be the exclusive, ticket-only Platinum Lounge where we were treated to a three-course meal, cooked to order, with table service, matching Tyrrell's wines and that view.

The Platinum Lounge dining area

Confit salmon with a salad of broad beans, spiced almonds and horseradish creme with asparagus and flowers

There are a few options per course and the confit salmon caught my attention as a entreé, served with a colourful salad of baby beetroot, broad beans, asparagus, radish and crunchy spiced almonds.

Heirloom tomato salad with broad beans, spiced almonds and horseradish creme with asparagus and flowers

The vegetarian entreé was much the same, with halved heirloom tomatoes replacing the salmon.

Pyrenees lamb rump with potato catalana, roasted Brussels sprouts
with mojo sauce and shaved manchego cheese

To mains I couldn't pass up the lamb rump, served tenderly pink with a herb-green mojo sauce, while the accompaniments of roasted Brussels sprouts and scalloped roasted potatoes were executed perfectly.

Chocolate and orange tart with hazelnut praline

Dessert was no after-thought in the Platinum Lounge with three options to please any diner. The chocolate offering was a Jaffa-like chocolate and orange tart, served with hazelnut praline and decadent chocolate and orange mousse.

Seasonal fruit plate with kaffir lime syrup and orange sorbet

The healthy option was a seasonal fruit plate served with the tempting sounds of a kaffir lime syrup and blood orange sorbet.

Selection of Spanish cheese with quince, muscatel and crackers

The cheese plate got my pick, with segments of a particularly pungent blue cheese and a full-flavoured hard cheese amid the lavosh, crackers, bread stick, quince paste and dried muscatels.

The poncho-wearing audience

While we were squirelled away in the Platinum Lounge, the looming clouds had become showers but as an outdoor event, the show goes on unless it becomes dangerous for the performers or audience.

So, the hundreds in the crowd donned the sponsor's blue ponchos en masse and became a spectacle itself, watching and listening through the pitter-patter on the rather efficient plastic coverings.

Milijana Nikolic as Carmen (Photo by James Morgan)Image from a different night - courtesy of Opera Australia

James Clayton as toreador Escamillo (Photo by James Morgan)
Image from a different night - courtesy of Opera Australia

The night's show started in the rain and was called to a halt temporarily as the rain got heavy, but came back bravely to finish late but in full flourish, fireworks and all.

In spite of the rain, and in fact, maybe because of it, my second experience at the opera was an unforgettably enjoyable one - and I can't wait to see what Handa Opera on Sydney Harbour will be doing next year.

See more photos on my Facebook page. Carmen runs from 22 March to 12 April 2013 - more details of the show and dining packages here.

Food, booze and shoes attended Handa Opera on Sydney Harbour: Carmen as a guest of Opera Australia.