SYDNEY BAR WEEK – Food Symposium
For Sydney Bar Week 2023 Campari Academy hosted a Food Symposium for 100 of the most influential bartenders from across the nation.
The discussion revolved around setting up the food pairing occasion and heroing food and dining personalities to help bartenders better understand the role that bitter plays in the before and after dinner occasion.
The event was staged in three courses of discussion and degustation, with snacks and drinks curated by our chef talent and Campari Academy team.
The event was held at Shell House, running from 4pm until 6pm, the perfect Monday Aperitivo.
Trisha Greentree (Fratelli Paradiso) and Aaron Ward (Shellhouse) were joined by Jordan Kretchmer (Gourmet Traveller) and Alex Boon (Pearl Diver).
WHAT YOU DRANK
THE MEZZANINE
40mL Del Professore Rosso
20mL 1757 Vermouth di Torino Extra Dry
10mL Campari
Dash Grappa
Add all ingredients to mixing glass
Stir over good quality ice until chilled and diluted
Strain into chilled coupette
Garnish with two fizzy grapes*
*Fizzy Grapes
20 grapes
1 isi soda siphon
3 Co2 cartridges
Fill soda siphon with chilled grapes and seal
Charge with 1 x Co2, discharge, then charge with remaining 2, and leave in chilled for at least 4 hours
Slowly release gas when ready
THE VELVET REVOLVER – ALEX BOON
40mL Amaro Averna
20mL Oloroso Sherry
10mL Wild Turkey Rye
10mL Banana & Shio Koji Caramel*
Add all ingredients to mixing glass
Stir over good quality ice until chilled and diluted
Strain into chilled coupette
Garnish with layer of coffee & bay leaf cream**
*Banana & Shio Koji Caramel
1kg over ripe banana
1kg under ripe banana
.1gm pectin x ultra
500gm caster sugar
100mL shio koji
1gm banana oil
Blend banana and add pectin and sous vide at 40 degrees for an hour then strain off juice.
Skins of banana are chopped and placed in sugar overnight.
Juice and sugar and then mixed with shio koji and banana oil over low heat then finely strained.
**Coffee & Bay Leaf Cream
3l full cream
1l full cream milk
500g fresh coffee beans
500g fresh bay leaves/chopped/shredded
Sous vide at 45 degrees for 1 hour
Strain off then whip it, whip it good!
More Articles
Article
Twisting Classics with Leonardo Zuccardi MerliBar Manager at the iconic Rockpool Bar & Grill and Hive Mind member Leonardo Zuccardi Merli shares his approach to twisting classics.
Article
Twisting Classics with Liam Shephard.Bar & Beverage Manager for the Ghanem Group & Hive Mind member Liam Shephard shares his creative process to twisting classic cocktails.
News
Afterlife To The BoneAfterlife is back! This year we'll be giving away $10,000 to the winning bartender.
Article
The Bar Show - Berlin EditionJoin Monica Berg and Dean Callan at Bar Convent Berlin for The Bar Show Show! Day one features Dr Anna Sulan Masing, Kevin Kos, Billy Wagner and Hanna Lanfear. Day two features Stefanie Hanssen, Anistatia Miller, Jeffrey Morgenthaler and Christian Delpech.
Article
NEGRONI WEEK - You Can't Make A Negroni Without Campari!How do you celebrate your community? How do you celebrate the amazing people and local legends who bring red passion and creativity to your neighborhood? The organisations who help shape and support your community? The local grocer or café whose passion or craft make your work trip that much more enjoyable? This Negroni Week, we […]
Article
NEGRONI WEEK - Natalie NgHow do you celebrate your community? How do you celebrate the amazing people and local legends who bring red passion and creativity to your neighborhood? The organisations who help shape and support your community? The local grocer or café whose passion or craft make your work trip that much more enjoyable? This Negroni Week, we […]
Discover More
Lesson
Discover Campari - MIFF x CAMPARI MenuPart of the Discover Campari – MIFF Edition course.
Article
Cocktails Spirits Paris - Day 2Check out what went on in the second day of Cocktails Spirits, in Paris. Two words for you: Bar Rouge!
Training
A Guide to Cocktail GlasswareDid you know that using the wrong type of glass can actually impact the flavor of your drinks? From the V-shaped martini glass to old fashioned tumblers, swot up on the different types of glasses.
Training
The Notes Collection: Premium Non-Alcoholic InfusionsDelve into The Notes Collection, tasty and versatile alcohol-free infusions, ideal to serve non-alcoholic cocktails that don’t compromise on taste.
Article
From Feasting Halls to Bars - A Journey Through Hospitality By Dave BroomIs our sense of hospitality hard-wired into us? As we move the culture of bartending forward how much can we learn from the past?