{"id":1557,"date":"2023-09-11T19:36:21","date_gmt":"2023-09-11T08:36:21","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-au\/?p=1557"},"modified":"2024-05-20T16:27:09","modified_gmt":"2024-05-20T05:27:09","slug":"sydney-bar-week-food-symposium","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-au\/inspiration\/sydney-bar-week-food-symposium\/","title":{"rendered":"SYDNEY BAR WEEK &#8211; Food Symposium"},"content":{"rendered":"\n<p>For Sydney Bar Week 2023 Campari Academy hosted a Food Symposium for 100 of the most influential bartenders from across the nation.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>The event was staged in three courses of discussion and degustation, with snacks and drinks curated by our chef talent and Campari Academy team.<\/p>\n\n\n\n<p>The event was held at Shell House, running from 4pm until 6pm, the perfect Monday Aperitivo.<br><br>Trisha Greentree (Fratelli Paradiso) and Aaron Ward (Shellhouse) were joined by Jordan Kretchmer (Gourmet Traveller) and Alex Boon (Pearl Diver).<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"722\" height=\"1024\" sizes=\"auto, (max-width: 480px) 100vw, (max-width: 768px) 100vw, (max-width: 1024px) 90vw, (max-width: 1440px) 80vw, 700px\" src=\"https:\/\/www.campariacademy.com\/en-au\/wp-content\/uploads\/sites\/6\/2023\/09\/CA_Bar-Week-MenuV2-A5-722x1024.jpg\" alt=\"\" class=\"wp-image-1575\" srcset=\"https:\/\/www.campariacademy.com\/en-au\/wp-content\/uploads\/sites\/6\/2023\/09\/CA_Bar-Week-MenuV2-A5-722x1024.jpg 722w, https:\/\/www.campariacademy.com\/en-au\/wp-content\/uploads\/sites\/6\/2023\/09\/CA_Bar-Week-MenuV2-A5-211x300.jpg 211w, https:\/\/www.campariacademy.com\/en-au\/wp-content\/uploads\/sites\/6\/2023\/09\/CA_Bar-Week-MenuV2-A5-768x1090.jpg 768w, https:\/\/www.campariacademy.com\/en-au\/wp-content\/uploads\/sites\/6\/2023\/09\/CA_Bar-Week-MenuV2-A5-1083x1536.jpg 1083w, https:\/\/www.campariacademy.com\/en-au\/wp-content\/uploads\/sites\/6\/2023\/09\/CA_Bar-Week-MenuV2-A5-1444x2048.jpg 1444w, https:\/\/www.campariacademy.com\/en-au\/wp-content\/uploads\/sites\/6\/2023\/09\/CA_Bar-Week-MenuV2-A5.jpg 1748w\" \/><\/figure>\n\n\n\n<p><em>WHAT YOU DRANK<\/em><\/p>\n\n\n\n<p><strong><em>THE MEZZANINE<\/em><br><\/strong>40mL Del Professore Rosso<br>20mL 1757 Vermouth di Torino Extra Dry<br>10mL Campari<br>Dash Grappa<br><br>Add all ingredients to mixing glass<br>Stir over good quality ice until chilled and diluted<br>Strain into chilled coupette<br>Garnish with two fizzy grapes*<br><br><strong>*Fizzy Grapes<br><\/strong>20 grapes<br>1 isi soda siphon<br>3 Co2 cartridges<br><br>Fill soda siphon with chilled grapes and seal<br>Charge with 1 x Co2, discharge, then charge with remaining 2, and leave in chilled for at least 4 hours<br>Slowly release gas when ready<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><em>THE VELVET REVOLVER &#8211; ALEX BOON<br><\/em><\/strong>40mL Amaro Averna<br>20mL Oloroso Sherry<br>10mL Wild Turkey Rye<br>10mL Banana &amp; Shio Koji Caramel*<br><br>Add all ingredients to mixing glass<br>Stir over good quality ice until chilled and diluted<br>Strain into chilled coupette<br>Garnish with layer of coffee &amp; bay leaf cream**<br><br><strong>*Banana &amp; Shio Koji Caramel<\/strong><br>1kg over ripe banana<br>1kg under ripe banana<br>.1gm pectin x ultra<br>500gm caster sugar<br>100mL shio koji<br>1gm banana oil<br><br>Blend banana and add pectin and sous vide at 40 degrees for an hour then strain off juice. <br>Skins of banana are chopped and placed in sugar overnight. <br>Juice and sugar and then mixed with shio koji and banana oil over low heat then finely strained.<br><br><strong>**Coffee &amp; Bay Leaf Cream<\/strong><br>3l full cream<br>1l full cream milk<br>500g fresh coffee beans<br>500g fresh bay leaves\/chopped\/shredded<br><br>Sous vide at 45 degrees for 1 hour<br>Strain off then whip it, whip it good!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. [&hellip;]<\/p>\n","protected":false},"author":34882,"featured_media":1480,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[109,22,26],"tags":[],"theme":[107],"class_list":["post-1557","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hive-mind-inspiration","category-inspiration","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SYDNEY BAR WEEK - Food Symposium - Campari Academy<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.campariacademy.com\/en-au\/inspiration\/sydney-bar-week-food-symposium\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SYDNEY BAR WEEK - Food Symposium - Campari Academy\" \/>\n<meta property=\"og:description\" content=\"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. 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