Exploring Sugar
Sugar. Like it or lump it, we humans have had an interesting relationship with sugar throughout time. Our relationship with sugar, with its many ups and downs good and bad is mostly one of endearment to the point where we refer to our loved ones as ‘Honey’ ‘Sugar’ ‘Sweetness’ ‘Treacle’ and regardless of age, it’s hard to deny that sweet treats bring enjoyment to all ages from fairy floss to high end desserts in top restaurants.
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SYDNEY BAR WEEK - Dave Arnold Tech Symposium RecapFor the final Sydney Bar Week (25 years!) Campari Academy hosted a Tech Symposium for 120 of the most influential bartenders from across the nation, featuring the one and only Dave Arnold. This was Dave’s first time in Australia, celebrating the 10th anniversary of the bartender’s bible Liquid Intelligence. For two hours Dave took us […]
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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.
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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.
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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.
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SYDNEY BAR WEEK - Food SymposiumFor 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. […]
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Why? Why Campari Academy and why now?Monica Berg, industry hero and Campari Academy Lab members, shares their career highlights and lessons. Read here.
Training
Knives, Peelers & How to Use ThemFrom prepping beautiful garnishes to chopping fruits to use in your drinks, using the right knives and peelers will help you work more efficiently.
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AFTERLIFE - Rob LibecansRob Libecans, Caretakers Cottage Melbourne, talks Montelobos Espadin, cocktail competitions, and ‘Mezcal to Wake the Dead’.
Training
Nature to Nurture, with Sharon Flynn.The Campari Academy launched their 2021 Masterclass Program with Nature to Nurture with ‘Australia’s leading expert on Fermentation’ : Sharon Flynn. This session took a deep dive into what fermentation is, what it isn’t, then analyzed different approaches to fermenting for flavour creation, and things to consider when nurturing a fermentation culture in in your venue, or at […]
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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 […]
