Hospitality March 2024

Regulars

6

10

The

12

14

16

20

40

42

28

32

36

“Wait, how many Fettuccine Alfredos?”

Nobody expects three tour buses of retirees to turn up unannounced on a busy Friday night when half the staff have called in sick. At least you won’t be surprised by the consistency and texture your parmesan adds to your sauce.

NO SOUS CHEF LIKES SURPRISES. ESPECIALLY NOT FROM YOUR PARMESAN.

A note from the editor

THE CHICKEN SANDWICH is many things to many people — an early lunchbox staple, a catering must, or a treat-yourself essential when it comes in fried format. While it’s a relatively straightforward concept, the little things make all the difference between a good and a great chicken sandwich, whether it’s fried in oil that’s changed daily or dialled up with maple-roasted walnuts combined with truffle oil. These are just two of the factors chefs have incorporated into the humble hero — read on for the full story.

There’s no doubt live music has become

a priority for many new openings across the country, with operators encouraging people to get out and live a little via dancefloors commanded by DJs spinning vinyls. This issue, we also take a look at Joe Jones’ new Melbourne venue with Maurice Terzini Purple Pit and chat with Mietta’s Rosemary Andrews about her new store.

I hope you enjoy this issue.

Until next time,

Recipes from the Middle East

Two essentials from a tome on Levantine cuisine.

Semolina porridge with charred chilli corn

Semolina is a coarsely milled wheat that’s commonly used to make couscous and pasta. I also love it as a comforting porridge — its nutty, creamy flavour pairs so well with sweetcorn. I use fresh corn on the cob for this recipe, but you could make it with a 400g can of drained sweetcorn.

Ingredients

3 tablespoons ghee or olive oil

1 onion, finely chopped

Salt and black pepper

125g (¾ cup) coarse semolina (farina)

½ teaspoon ground cumin

4 ears corn, kernels shaved off

1 mild red chilli, finely chopped

1 teaspoon black mustard seeds

Juice of 1 lime

75g crumbled feta, to garnish (optional)

Fermented red cabbage (page 63), to serve

Method

1. Heat 1 tablespoon of ghee or olive oil in a saucepan over medium heat. Add the onion and a pinch of salt and sauté for 8 minutes, until softened and translucent but not coloured. Stir in the semolina (farina) and cumin and toast for 2 minutes, stirring continuously. Slowly pour in 700ml (scant 3 cups) boiling water and mix until smooth. Reduce the heat to low and gently simmer for 20 minutes, until the porridge is no longer grainy. Season to taste with salt and pepper.

2. Meanwhile, heat the remaining 2 tablespoons of ghee in a large frying pan or skillet over high heat. Add the corn and sauté for 8–10 minutes, until the corn is tender and charred in places. Add the chilli and mustard seeds and sauté for another minute, until the mustard seeds start to pop. Remove from the heat and squeeze over the lime.

3. Divide the porridge among warm bowls. Top with the corn, feta, if using, and fermented red cabbage. Serve immediately.

Smoky sumac onion salad

Onions are all too often the bridesmaid, forming the structure of the recipe from the outset rather than starring in the leading role. This recipe spotlights the humble onion, teasing out the jammy flavours and balancing them out with milky ricotta and tart pomegranate molasses.

Serves four

Ingredients

Extra-virgin olive oil, for charring and dressing

½ teaspoon salt

4 small red onions, cut in half lengthwise with the root intact

2 tablespoons pomegranate molasses (page 256)

¼ teaspoon ground cardamom

100g (scant ½ cup) ricotta, drained 2–3 sprigs mint, leaves thinly sliced

1 teaspoon sumac

Salt and black pepper

100g (½ cup) cooked brown lentils, patted dry with paper towels

Method

1. Preheat the oven to 200 degrees Celsius.

2. Heat enough oil to coat the bottom of a large frying pan or skillet over medium heat. Add the salt, then arrange the onions, cut side down in the pan. Cover and cook for 8 minutes. Increase the heat to high and cook for another 2 minutes. Using a rubber spatula, press down firmly on the onions and cook for another minute.

3. Transfer the onions to a baking sheet, cut side up. Brush the charred side with pomegranate molasses, sprinkle with cardamom and bake for 20 minutes. Set aside the onions.

4. When cool enough to handle, break the onions into layers and arrange on a large platter. Drizzle over any remaining juices from the pan. Dot the ricotta over the onions, then sprinkle with mint. In a small bowl, combine 1 tablespoon of the olive oil, sumac and a pinch of salt.

5. Heat 1 tablespoon of the olive oil in a frying pan or skillet over medium–high heat. Add the lentils and sauté for 5 minutes until hot and crispy. Season with salt and pepper and sprinkle over the onion salad along with the sumac oil.

Published by Phaidon. On sale 21 March 2024 ; $59.95. phaidon.com

Thickened, Cooking, Dollop, or Sour?

Are you using the right high-quality cream for your dishes?

WHETHER IT’S THE base of a sauce to pour over savoury dishes or a lush addition to a dessert, cream is one of the most reached-for ingredients by chefs, which means selecting a high-quality producer you can trust is of the utmost importance for confidently creating dishes diners won’t forget.

Bulla Brand Ambassador Kirsten Tibballs has spent 30 years working as a celebrated pastry chef. When it comes to having a superb final product, the chef believes you can’t compromise on the quality of your ingredients. “At the end of the day, for me, it’s really the quality of Bulla’s Foodservice Cream range, the consistency, the flavour and what I’m able to achieve with it,” she says. “I like Bulla because it’s a family-owned business and they source their cream locally from the western district of Victoria. Plus, Bulla have over 110 years’ experience in producing high-quality dairy products so I know it’s a brand I can trust.”

Tibballs also speaks to the versatility of the range, which enables chefs to create without boundaries.

“Bulla Dollop Cream is really good as a garnish,” says the chef. “You don’t have to whip it and it gives you the perfect dollop, full of body and flavour on top of the dish. I use Bulla Dollop Cream with a bit of icing sugar for layering a trifle dessert in a glass.” The chef also names Bulla Thickened Cream as her all-rounder product in the kitchen. “Bulla Thickened Cream is fantastic for whipping — it aerates and holds beautifully,” she says. “Another advantage is when it’s piped and stored in the fridge, you don’t get the same evaporation of moisture that you quite often do with other creams that can have a yellow finish.”

Along with quality, consistency is equally as important, with reliable products making life easier in the kitchen. “I am looking for cream with exceptional taste, consistency, and versatility” says Tibballs. “If your customer comes back because they absolutely love — for example, your vodka pasta — you don’t want that to be inconsistent.”

Another advantage of using Bulla products for Tibballs is how the range features different creams that can be used for a variety of applications in the kitchen. For example, Bulla Cooking Cream is built to withstand high temperatures. “When boiling or heating cream, we’ll quite often add acid such as lemon, wine, or tomato,” says the chef. “Often, cream will separate, whereas Bulla Cooking Cream is just so reliable.” Tibballs also notes the cream’s ability to thicken quickly while enhancing the flavour of sauces.

Bulla Premium Sour Cream is another go-to product for the chef, who uses it across sweet and savoury applications. “It has a touch of acidity and a beautiful consistency, and I actually use it a lot in baking,” she says. “We traditionally know it’s used in cheesecakes and soups, but I use it in baked cakes, sauces, chocolate mousse, and ganache. It balances brilliantly with both sweet and savoury.”

For Tibballs, the consistency, flavour, and quality of Bulla’s Foodservice Cream collection has made it one of her most used range of products in the kitchen. “I want to create beautiful dishes and I’m able to do that time and time again with Bulla,” she says. “It’s really such a beautiful product — and to me, no other cream compares.” ■

To view Bulla’s full Foodservice Cream range, visit bullafoodservice.com.au/products or scan the QR code.

Entrée

The latest openings, books, events, and more.

Make it a dozen

Melbourne Food and Wine’s Baker’s Dozen event returns this month, and will take place 23–24 March at Federation Square from 11am until 4pm. Some of the city’s top pastry whizzes are headlining the free open-air market including The Flour Melbourne, Madeleine de Proust, Tarts Anon, Mietta, and Falco. There will be plenty of cheesecakes, canelés, financiers, and a special Bread Club x Manze pie collaboration to sample. melbournefoodandwine.com.au

Odd Culture Group’s late-night venue goes live

Sydney has a new destination for basement cocktails and music, with Odd Culture Group opening its newest venue Pleasure Club on King Street in Newtown. Creative Beverage Lead Sam Kirk and Re-’s Matt Whiley are behind the seasonal cocktail program, with the pair working out of an inhouse bespoke cocktail lab to design the evolving menu. “[The first] is a new take on Australiana that you wouldn’t have seen or experienced before, not necessarily relying on Australian native ingredients or only Australian products to convey a story,” says Kirk. Sabrina Medcalf is curating the entertainment at the club, promising an immersive bill. Pleasure Club is open Wednesday to Sunday from 4pm until 4am.

Bartiga opens in Double Bay

After 40-plus years operating Cafe Perons in Sydney, the Kelly family decided it was time for a fresh start. The Double Bay site is now home to Bartiga, a venue championing local ingredients with South-East Asian flavours from Head Chef Faheem Noor’s Malaysian background. The venue has undergone a refresh courtesy of Andretti Fung and is open Sunday to Thursday for lunch and dinner. Launch dishes include a butter-poached bug roll with red curry pesto; prawn tom yum spaghettini, and a MB4 scotch steak with chimichurri and crispy onions. bartiga.com.au

The Connaught Bar

Phaidon ; $59.95

The Connaught Bar is one of the world’s most esteemed and awarded establishments, and now the bartender behind the London institution has put pen to paper. Agostino Perrone’s first book The Connaught Bar features more than 200 recipes covering 100 cocktails as well as 120 guides for syrups, infused spirits, and garnishes. Makers can recreate the signature Connaught Martini as well as discover essential bar tools, glassware, and must-own spirits. Each recipe is introduced by Perrone and accompanied by photography from Lateef Okunnu. Released 21 March. phaidon.com

Sydney Common opens in Sheraton Hyde Park

Martin Benn has returned to the Sydney dining scene as a mentor, working alongside Jamie Robertson to open Sydney Common at the Sheraton Grand Hyde Park. “As I move into this next phase of my career, having the time and opportunity to be able to guide new young talent is a real honour,” says the chef. Benn and Roberston approached the menu with a local, seasonal approach and a focus on cooking over fire. Flounder is roasted and served with pil pil butter and charred lemon, while an 800g Hereford rib eye is teamed with smoked fat vinaigrette and anchovy butter. sydneycommon.com.au

Etymon Projects moves into hotels

The group behind Loulou Bistro, The Charles Grand Brasserie & Bar, and Poetica has confirmed it has teamed up with The Langham Sydney to open a restaurant and lounge bar inside the hotel. The existing hospitality spaces will be revamped to make way for the new concept, which has been inspired by luxury European hotels — think influences from France, Italy, and Spain. “We see an incredible amount of opportunity in hotel dining,” says Etymon CEO Lisa Hobbs. In addition to the restaurant and lounge bar, the group will also operate room service for the hotel as well as curate menus for functions and events.

Callao arrives in Barangaroo

Sydney’s local Nikkei food landscape has a new addition, with Callao opening its doors in the heart of Barangaroo. The 104-seater encompasses a dining room and a terracotta bar as well as an open kitchen for diners to observe the culinary team at work. Former Bar H talent Jihwan Choi has taken on the head chef role and says the menu has been informed by the merging of Japanese and Peruvian cuisines. “We have paid homage to Nikkei with Peruvian spices, herbs, and sauces combined with traditional Japanese dishes,” he says. Seared bonito tiradito is teamed with ponzu leche de tigre, wasabi, apple, and nori, while beef tartare is dialled up with aji amarillo emulsion, smoked oyster mayo, pickled daikon, cured egg yolk, and potato crisp. callao.com.au

Bar cart

Thirst quenchers, slow sippers, and all things beverage related.

Standing still

Jameson has introduced a new addition to its local portfolio that celebrates the golden era of traditional Irish whiskey. Single Pot Still has been crafted by Master Distiller Kevin O’Gorman from a mash bill of malted and unmalted barley before being triple distilled and matured in ex-bourbon and sherry casks. The dram has a profile of dried fruit and notes of vanilla, spicy toffee, ground cinnamon, and fudge. Available in good bottle shops nationwide for $110. jamesonwhiskey.com/en-au

Sparkle, sparkle

Jiva’s sparkling water range is made with organic, natural ingredients and is manufactured locally, with three flavours now available. Bright Focus sees lightly sparkling water enhanced with pomegranate, apple, and adaptogens, while Hydration Boost teams watermelon with cucumber and electrolytes. Daily Greens is the final product in the collection, and heroes green apple, lemon, and a blend of super greens. Consume as is or serve over ice. $4.99 per bottle. jivaproducts.com.au

Purple dreams

Lavender lemonade is the latest product from Smirnoff, which has recently debuted the purple-hued beverage. The RTD is made with triple-distilled Smirnoff vodka, lavender, and lemonade, resulting in citrus and floral notes. It has a slightly tart but sweet profile and sits at 4.5 per cent ABV. “We’re leaning into our lavender era … creating a new taste that sparks excitement,” says Marketing Manager Maddy Stockwell. Available at liquor stores in four-packs for $21.99.

Peachy keen

The ready-to-drink landscape is reaching new heights with Kirin Hyoketsu’s vodka pre-mixer range. New additions Peach and Pineapple join Lemon, with each product combining vodka with soda and frozen natural fruit juice processed using Hyoten Toketsu technology which freezes the juice at -18 degrees Celsius, preserving the flavour. Australia is the only market outside of Japan to experience the Peach and Pineapple flavours which both sit at 6 per cent ABV. Peach is available at all bottle shops from mid-March with Pineapple exclusively sold at Dan Murphy’s and BWS from late April. $25 for a four-pack.

The finest

22 years ago, Don Julio 1942 Anejo had its first run in celebration of the brand’s 60th anniversary. The style has since become a mainstay, and continues to be produced with piñas that are double-stilled and aged from 24 to 30 months in oak barrels. 1942 is known for its notes of caramel and toffee and signature fresh vanilla fragrance. Best served on the rocks or neat. $300 from Dan Murphy’s, BWS, and national retailers.

Round or cylindrical in shape

Served in Japan as a garnish alongside sashimi and fried goods

Has high levels of vitamin C and folate

Core ingredient in kimchi and chai tow kway

Part of the Brassicaceae family

Translates to ‘big root’ in Japanese

Can grow between 15–60cm

Used in lentilbased soup

mullangi sambar

Originated in the Mediterranean

Daikon

The root vegetable can be eaten raw, pickled, or cooked.

WORDS Amy Northcott

Origins

Translating to ‘big root’ in Japanese, daikon is part of the Brassicaceae family which also includes broccoli, kale, radish, and cauliflower. Also known as white radish, Japanese radish, or Chinese radish, the vegetable has an edible white root.

It is believed daikon originated in the Mediterranean and found its way to East Asia during the third or fourth century. Today, daikon is widely harvested and a popular ingredient in countries such as China, Korea, Japan, India, Singapore, and Vietnam.

In Japan, daikon is one of the most cultivated vegetables and is seen as an important ingredient for digestion. The detoxifying properties of daikon are preached in Buddhism, including at the Buddhist Matsuchiyama Shoden temple in Tokyo, which accepts offerings of the vegetable for purification.

Growth and harvest

The vegetable prefers cooler weather, and is best planted in mid-summer to early autumn. Seeds should be sown in moist soil about 15cm apart and 2cm deep in areas that receive full sun to part shade. Once planted, the seeds will germinate within a few days and fully mature between 40 to 70 days. The daikon plant grows finely lobed leaves from the taproot and can bear white or lilac flowers with four petals.

Care should be taken when digging out daikon from the soil as it can be fragile. Depending on the variety, daikon can grow anywhere between 15–60cm and has a round, cylindrical form.

Appearance and flavour profile

Daikon has a firm, semi-smooth skin that is usually white in colour but can also be purple or red depending on the variety. Raw daikon

is crisp and crunchy with a sweet and lightly spiced flavour that is milder than red radish. When cooked, daikon has a soft, tender texture and mellows out in flavour to become sweeter. Daikon also has high levels of vitamin C and folate.

Culinary applications

Whether eaten raw, pickled, or cooked, daikon can be consumed with its skin or peeled. It’s typically thinly sliced as a garnish, pickled, grated, or diced for cooking. The leaves are also edible but should be softened via pickling or stir-fried before using.

In Japan, daikon is usually served raw as a garnish alongside sashimi or as a fresh accompaniment to fried goods such as tempura. It is also a common ingredient to pickle in Korea and is a base ingredient of kimchi. Pickled daikon is also a common topping in banh mi. ■

Quick change

Venues are mixing up their cocktail offerings on the regular in a win-win for bartenders and guests.

WORDS Amy Northcott PHOTOGRAPHY Nikki To for Mucho Group

KEEPING AN OFFERING fresh and exciting is universal across the hospitality industry. New additions create intrigue for regulars, but also help attract new crowds. When it comes to a cocktail list, weekly specials and everchanging offerings generate excitement, but what does it take behind the bar to keep up?

Sydney’s The Waratah and Mucho Group are two forces that subscribe to the new-is-best memo, switching up drinks on a weekly basis. The Waratah Director Evan Stroeve and Mucho Group Creative Director Jeremy Blackmore speak to Hospitality about the logistics of rotating cocktail lists.

The Waratah opened in Sydney’s Darlinghurst at the end of 2023 with a focus on championing fresh, seasonal ingredients across its food and drink offerings. The venue’s downstairs Public Bar has a cocktail list that changes weekly in line with seasonality. “Every week, a staff member is responsible for choosing five classic-inspired cocktails and injecting produce into them based on what is available from our New South Wales growers and farmers,” says Stroeve. Some of the creations so far have included a riff on a mojito with rum, pear, lime,

and river mint plus a Frozen Irish which teamed whiskey with Single O coffee, milk caramel, and cap gum honey.

The decision to change the cocktail list so frequently stems from the venue’s farm-to-glass philosophy. “We decided to do this because the produce we use is alive,” says Stroeve. “One week it’ll be good, the next, something else will be better.”

The process for managing the weekly cocktail list starts with Stroeve sharing what produce is available on Sunday before the team gets to work. “We prepare cocktails each Tuesday that are ready for launch on the Wednesday,” he says. The cocktails are revealed each week on The Waratah’s social media accounts and displayed in-venue on an illuminated sign behind the bar.

Changing cocktails are not only a drawcard for guests, but for the bar team who are able to test out different ideas and develop their skill sets. “You get to see staff take ownership of the product,” says Stroeve. “It’s their menu, their creative process, and something for them to be proud of.”

While there are plenty of benefits, operators also need to be realistic about what can be achieved in a short timeframe. “Sometimes we

“It’s one of the best ways to learn. Not just about what tastes good but also what your guests love, what your team can achieve, and what looks beautiful.”

– Jeremy Blackmore

need to wrangle in our ideas, not only for the sake of the guest, but because we have a limited window in which we can get it done,” says Stroeve. Additionally, produce can run out, but it just gives the team a chance to be quick on their feet to produce something else.

Mucho Group’s Cantina OK! and Bar Planet are two go-to spots for Sydneysiders who enjoy innovative drinks. Cantina OK! in the CBD runs a weekly special that changes each Monday, with broad parameters around what can be done. “The weekly special can be anything — an idea from one of our team members, a collaboration with someone, or just a delicious new idea.” Past cocktails include the Zarza with tequila, lemon zest, lime, and blackberry and a take on a mango lassi with cardamon tequila, yoghurt, mango, and mango paint.

Bar Planet’s weekly Scorpino is always a hit and a highly anticipated announcement on the venue’s Instagram account. “The Scorpino is our inauthentic take on a Sgroppino with sorbet and sparkling,” explains Blackmore. “Each week we make a new sorbet in-house and pair it with a spirit.”

Both venues have been running weekly specials since opening, but Blackmore says the process has become more of a collaborative effort in recent times. “The process has evolved a bit from the early days of Cantina OK! when we would see what we could find at the market that day and work from there. Now, we talk with the team and decide the general direction, then it is the responsibility of our amazing managers to get them over the line.” Blackmore visits each venue on Monday and Tuesday to oversee the specials and make any changes before they are photographed and posted online.

Similarly to Stroeve, Blackmore sees the weekly cocktails as a chance for his team to experiment and explore elements and flavours. “We love specials as they give us a fantastic chance to flex our muscles,” explains the creative director. “We can try new techniques and also iron out any kinks in our service.” It’s also an opportunity for Blackmore and the team to try new ingredients and bar techniques. “Specials are one of the best ways to learn — not just about what tastes good but also what your guests love, what your team can achieve, and what looks beautiful.”

Equally, the frequency allows for regular customers to find something different each time they come for a drink. “It is a chance for them to try something new and also take part in something that won’t happen again,” says Blackmore. “We don’t repeat any specials, so when the week is finished, that is the last time you will be able to get the drink.”

Since opening The Waratah, Stroeve says the Public Bar’s weekly cocktail list has been a hit. “It’s by far our highest-selling category downstairs, beating out wine and beer,” he says. Similarly, at

“It’s their menu, their creative process, and something for them to be proud of.” – Evan Stroeve

both Cantina OK! and Bar Planet, the team has seen a lot of interest in limited drinks. “The weekly special has become an absolutely integral part of what we do at Cantina OK! — it wouldn’t feel the same without it,” says Blackmore.

For any venues looking to implement a revolving cocktail offering, Blackmore suggests bartenders remain true to the overall ethos of an establishment. “Like anything, you need to temper any complexity with simplicity,” he says. “While we change one cocktail a week, we only change the menu every six months. We try to keep our menus short and remember what we do best.”

For Stroeve, it’s about finding balance between organisation but also letting your team have a bit of fun with it. “Set rules and boundaries and have a structured guide for staff to follow,” he says. “Be organised in your recipe keeping and allow staff to take it from there.” Blackmore agrees that specials are a chance for staff to have a go. “Just jump in. Specials are all about learning,” says the creative director. “They can be imperfect and ephemeral, that is part of what makes them great.” ■

Purple Pit

Step into a new dimension curated by Joe Jones and Maurice Terzini.

WORDS Annabelle Cloros

PURPLE PIT IS many things — a hotel bar meets an underground club; a place where drinks don’t necessitate instruction manuals; and a venue that is as at home in Melbourne’s CBD as it could be elsewhere. It’s also the first permanent collaboration from long-time friends Joe Jones and Icebergs’ Maurice Terzini, who share a belief that “art, fashion, music, and drinks are all the same ideas … just painted with a different brush”.

When Joe Jones closed the doors to Romeo Lane in 2022 after 10 years, opening another venue was always on the cards. The idea was for Purple Pit to cross over with Romeo’s last stretch, however heritage spaces almost always equal delays. But all good things take time, which was needed to fine-tune the Collins Street bar Jones had been envisioning for years. “I had a very clear idea of what I wanted it to be like,” he says. “Maurice and I have known each other for eight or nine years now, and we have a mutual love of high-end hotel stuff and divey bars/clubs, too. The idea behind it all is that it’s not a fussy bar in the sense that everything is easy to enjoy.”

The name was decided upon before the site was secured, with the latter part inspired by a bar Terzini once worked at in St Kilda called the Snakepit. “The underground pit element so to speak came from that,” says Jones. While ‘purple’ is an homage to Henry Maas, a well-known figure in Melbourne’s cultural scene who ran the Black Cat Cafe. Purple Pit also happens to be the name of the bar in the original 1933 Nutty Professor

movie, which “is such a satirical silly look at high society but still very cool”.

Purple Pit has a similar aesthetic to Romeo Lane, where candles abound and natural light is simply not required. “It’s not really my thing,” says Jones. “I prefer low lighting where everything is warm and glowing. Being underground is something I’m accustomed to. I am trying to sell escapism, basically.”

Jones worked with Latitude to create the space, which went through various iterations before the final version was decided upon. Purple Pit could have gone one of two ways thanks to a design brief that covered elements from luxury hotels and grungy bars. “It doesn’t intrinsically feel Australian, which suits me very well,” says Jones. “It feels very international. The walls are curtains and there are upholstered banquettes everywhere. You feel like you are sitting in an expensive handbag. It is almost removed from what’s around you, which is a quality bars can have.”

Purple Pit has opened with a menu that lists around eight cocktails and two to three club serves. Jones’ signature approach remains when it comes to drinks, abiding by the mantra that “drinks don’t need constant reinvention”. He’s spent his bar career focusing on classics, which means there are various iterations of martinis, Negronis, and bellinis that have been moderately riffed. “Alcohol is the glue of society, and it

“I would rather be everything to someone than something to everyone.”

– Joe Jones

has already been well practiced,” he says. “There are only two or three things in every drink and if there is another ingredient dropped in, it’s usually tiny. It’s Euro-centric and classic. You don’t need to overthink it and that’s the bullseye of everything we are doing.”

Take the bellini, which has been transformed from a “turbo, viscous, gluggy thing” to a drink based on burnt honey vodka and redistilled peach purée topped with fizz. The Disco Martini is a Romeo Lane throwback and is a “martini for people who aren’t massively into them”. Two shots of ice-cold gin gets mellowed out with Farlernum and bitters “to soften the blow”.

There’s also the Emerald City, a highball made with a jasmine spirit, Champagne reduction, and green apple soda and the Peach Negroni, with all the drinks on the launch menu developed collectively by staff. “I usually work solo, and this is the first time I’ve let people in on the development phase,” says Jones. “A lot of them are interested in furthering their skillsets and broadly it will be a heavily rotating drinks list. There will be staples that remain but there will be drinks that change weekly or monthly. I would like to be nimble with ideas.”

Purple Pit is serving club favourites including a Dark and Stormy with chamomile ginger beer from the tap, a Cosmo highball, a Bloody Mary, and a Painkiller made with fior di latte from Piccolina. “We’re also doing what we call a Ticket to Ride which is our version of a party starter,” says Jones. “It’s a half martini with a 90ml Champagne pour served with a spoon of crème fraîche whipped with yuzu kosho and smoked salmon roe which is a savoury ‘one, two, three’ mouthful. It’s halfway between a thinking drink and things to get your tastebuds going.”

Speaking of food, Purple Pit’s food offering has been curated by Jones, who trained as a chef before venturing into bar territory. It’s here where the Icebergs DNA is found in the form of tuna cured in brown rice vinegar, oysters and caviar, and a late-night calzone designed to share.

“It’s all the things Maurice and I like to eat both being Italian Australian,” says Jones. “There’s a lot of stuff that goes down well with a martini or a glass of Champagne … some of it is super rich and other dishes are refreshing and palate awakening.”

Besides its luxe interior, concise drinks program, and Icebergs in Melbourne plates, Purple Pit’s operating hours offer another point of difference, with the bar opening at 3pm each day. “There is nowhere nice around here that opens before 5pm, so we wanted to cater to workers in the area and people in the building,” says Jones.

After an eleven-month delay, Purple Pit is now in full swing, cutting the ribbon at the end of 2023 to offer a familiar yet new experience to Melburnians. “I think people sometimes forget bars are meant to be good additions to their communities,” says Jones. “I would rather be everything to someone than something to everyone.” ■

You’re hired!

Trends and tools that are sweeping the recruitment industry.

WORDS Amy Northcott

HIRING STAFF IS a vital, yet time-consuming task for operators. Writing and posting job descriptions; reading through CVs; and organising trial shifts — a lot goes into finding the next superstar to join your team and bring the best experience to your customers.

But there are now a number of new trends on the recruitment front to help streamline hiring processes and ensure the right fit joins the team. From video-based applications and recruitment apps to inhouse employee referrals, here are some new recruitment platforms to add to your hiring process.

The benefits of video-based applications

Video is everywhere. We’ve seen the rise of video-based platforms such as TikTok, so it makes sense recruitment is following suit. Interaction is key in hospitality, and video CVs are a great way to get to know your next team member. The general recruitment process of emailed CVs doesn’t allow employers much insight into what makes a potential employee tick.

The lack of live, face-to-face interactions in the early recruitment process is exactly what sparked the creation of video-based recruitment app Visumé by Australian company Ausphin Group. According to the app’s Founder and CEO Rachelle Yilmaz, Visumé helps employers gain important insights into a candidate’s personality early on. “Visumé is our answer to bridge the gap to enhance a candidate’s true potential showcasing their live skills,” says Yilmaz. “It streamlines the recruiter’s decision to

immediately appreciate the nuances and personality the candidate can offer.”

On the Visumé app, candidates can create video-based profiles or video resumés (visumés) to showcase why they are the right fit for a job. This provides employers with a paper list of skills and a window into how applicants present themselves socially early on, helping whittle down the list of potential hires. “It will save them [employers] time to focus on quality by having a better feel of the candidate in their element as well as their personality and character,” says Yilmaz.

It goes the other way, too, with employers able to make videos to showcase their company values to attract candidates. “Recruiters will have an effortless experience to find the right fit,” says Yilmaz. “It also makes recruitment dynamic, interactive, and exciting for both jobseekers and employers.”

Yilmaz believes video is the way forward for recruitment, for both employees and employers. “The power of showcasing skills through Visumé revolutionises hospitality recruitment,” she says. “Making it not just efficient but profoundly effective in selecting individuals who embody the spirit and excellence of the industry.”

The success of refer-a-friend programs

We all know the power word-of-mouth recommendations hold. A friend suggests a café for you to try? You make a note on your phone. Hospitality groups have long taken advantage of employee connections and in-house referral programs. The system encourages existing employees to recommend suitable candidates for open roles, with many companies rewarding one or both people if the candidate is hired.

Larger hospitality groups have seen great results with these programs, that are beneficial for both operator and jobseeker, often streamlining the process and resulting in a higher retainment rate compared to online job sites. It’s also advantageous to the jobseeker, who is able to gauge an understanding of a company’s operations as they can ask their direct contact about their experiences.

Solotel implemented Solotel’s Perks last year in conjunction with a large rebrand to put its company values front and centre. The program sees existing staff paid $500 if they successfully refer a friend, with bonuses of $1,000 for new full-time staff and $500 for new part-time staff.

Hospitality is an industry that thrives off — and needs — teamwork, so a new recruit

Candidates can make video profiles with Visumé

In-house employee referrals remain popular

Video applications allow for an efficient insight into candidates

Apps for filling lastminute shifts are on the rise

Hospitality groups have long taken advantage of employee connections and in-house referral programs

with an existing relationship with an employee contributes to the overall culture of the company. Plus, as an employer, it’s always nice to know you’re creating a work environment people want others to be a part of.

The rise of last-minute casual hire apps

Streamlining all your recruitment needs with apps ensures operators have everything they need on the go. It can also save you time in compiling assets, so you won’t be collating resumés and portfolios from multiple job platforms — especially when it comes to lastminute hires.

Apps such as Supp, BarCats, and OnDemand are designed for casual hires and have become go-to sources for filling shifts.

Melbourne-based Bar Cats — used by Crown — allows operators to subscribe or post jobs for a fee to post jobs when needed. The app also lets operators search and filter potential hires and edit job posts when needed. Supp manages payments to workers and also lets operators leave reviews for employees, so others can find out more about potential hires.

The apps have been popular with smaller operators who might not have back-up staff available to cover shifts. The ease and efficiency of these platforms means your reputation with the public doesn’t have to take a hit just because you’re understaffed. The apps are great for casual employees, too, as it

gives them flexibility in the type of roles they want to do, equating in motivated employees who are ready to fill shifts or maybe even join a venue in a more permanent capacity later on down the track.

Transparency on company values and educational opportunities

Everyone loves an extra bit of bang for their buck and the same goes for jobseekers. Recently, we’ve seen company culture and training opportunities become important factors for employees. Ensuring a company’s values align to their own as well as having the opportunity to upskill and learn are all big drawcards.

Last year, Merivale launched the Merivale Academy platform, which is designed to provide extra training opportunities to staff across both front and back of house. The program includes training on induction learning, safety protocols, leadership attributes, and other skills. The initiative also includes the EdApp which gives employees quick training videos from Merivale staff, which they can watch in their own time.

While larger groups are implementing wideranging initiatives for employees, there are simpler, more cost-effective ways to bring these elements into your own workplace environment from team-building training nights to menu tastings and off-site tours, which are all great ways to get your team together outside of service. ■

The concept of Visumé to profile-match recruiters to their potential employee on a global scale is another example of raising the standards in the recruitment landscape by our team. The recruiters will have an effortless experience to find the right fit, make recruitment dynamic, interactive, and exciting for both job seekers and employers.

Visumé: A Revolutionary App Reimagining the Hiring Process

Empowering job seekers to present themselves like never before. With the Visumé App, candidates can create dynamic video profiles, or "Visumés," that breathe life into their resumes. Employers can now go beyond a static sheet of paper to witness a candidate's personality, skills, and passion in action.

Don't miss out on the future of recruitment—download Visumé today.

Tools of the trade

Discover the latest equipment innovations.

IS IT TIME to upgrade your kitchen? High-quality pieces are always worth investing in, so it’s important not to cut corners and encourage productivity in the kitchen. Hospitality has you covered with a roundup of what’s new and trending from leading suppliers when it comes to equipment.

J.L. Lennard

The new Henny Penny F5 fryer from J.L. Lennard is engineered to be the fast-food deep fryer of the future, using 40 per cent less oil to fill its 13.39kg vat. The machine also has a quick filtering cycle that outpaces any other open fryer in the world by 25 per cent.

The reduced oil demand optimises resource utilisation like never before, with an automatic top-off feature that ensures a consistent oil level, maximising oil life and potentially doubling its longevity and sustainably and minimising oil wastage.

“The ultra-quick filtering cycle is a game-changer for busy kitchens, translating into less downtime and increased productivity so kitchens can keep up with the demands of a bustling service,” says J.L. Lennard.

A sturdy 17cm touchscreen with 4.8mm tempered glass complements touch-and-swipe controls designed for intuitive ease of use in the same way smartphones operate, minimise the learning curve and reducing training time by up to 50 per cent.

Optional connectivity features allow users to future-proof their deep fryer though remote diagnostics and updates, simplifying maintenance, technical updates, and troubleshooting without needing time-consuming physical inspections. equipment.jllennard.com.au

Hoshizaki

Hoshizaki is a proud provider of complete commercial refrigeration solutions and ice makers, showcasing an expansive selection to meet diverse business needs. Hoshizaki ice machines are popular in bars, restaurants, and hotels, and are an essential for bar and kitchen teams. Its array of ice makers include Cubers, Flakers, Nugget, and Crescent models, ensuring a comprehensive portfolio for a wide range of purposes. Its product range also has special ice makers to craft unique shapes such as XXL cubes and ball ice.

The IM Series features durable and dependable high performers including Cubers and Special ice makers that are ideal for hospitality businesses, while the KM Series offers unique purity with Crescent ice makers that are perfect for creating unforgettable cocktails. The FM series covers the Flake and Nugget ice makers that are versatile machines suited to restaurants, hotels, and food-processing facilities.

Experience excellence in ice makers with Hoshizaki, where topquality design meets unique requirements, delivering exceptional performance across various industries. hoshizaki.com.au/buying-guide

Miele Professional

Make sure crockery doesn’t pile up in the kitchen with the PTD 901 passthrough tank dishwasher from Miele Professional. Featuring a cycle time of just 50 seconds, automatic hood function, and integrated dispensing, the appliance is ideal for busy kitchens.

Designed for continuous operation thanks to high-quality materials, innovative technology, and precision workmanship, the PTD 901 passthrough tank dishwasher can process 100 cycles a day with ease. The table system makes work even more convenient: fully loaded baskets do not need to be heaved or carried; instead, they slide effortlessly in and out of the machine.

Featuring the latest technology and finely tuned components, the passthrough dishwasher can keep up the pace and perform perfectly under constant strain. It’s a well-developed, all-round solution to meet the highest demands, ensuring fast crockery turnaround.

miele.com.au/p

Unox

A leader in innovative and sustainable professional oven design, Unox has unveiled its latest flagship models in the professional combi oven line up. The new CHEFTOP-X™ oven promises to redefine performance and user-machine interaction in professional kitchens.

Three years in the making, involving a team of 50 experts including engineers, physicists, chemists, and chefs, the ovens boast the Digital. ID™ OS inspired by smartphone versatility, offering a fast, intuitive, and customisable interface enhanced by AI.

The new Unox combi ovens prioritise environmental sustainability with SMART.Energy functions, reducing CO2 emissions even when idle. They offer personalised cooking suggestions such as alerting users to prolonged door openings. And with STEAM.Maxi™ and DRY.Maxi™ systems, ensure precise cooking, creating crispy textures and browning quickly. The ovens produce airflow up to 250 km/h for uniform results in any condition and have ergonomic features such as an integrated hand shower and streamlined cleaning. Unox’s CHEFTOP-X™ epitomises innovation, offering chefs unprecedented efficiency and versatility. unox.com

Kuvings AUTO10 cold press juicer

Say goodbye to manual juicing and hello to the future of juicing with the Kuvings AUTO10 cold press juicer. The innovative juicer is a gamechanger for commercial businesses, offering hands-free operation and unmatched efficiency.

With its slow juicing power and hands-free operation, staff can attend to other tasks while the juicer is making the juice. The auto-cutting technology effortlessly processes large chunks of produce, saving you time and effort in the kitchen.

Experience the convenience of uninterrupted juicing with the AUTO10’s three-litre hopper, which allows you to juice an entire recipe of fruits, vegetables, and herbs without pause.

The juicer is perfect for busy commercial settings where efficiency and quality are paramount. You can trust your investment is protected and supported every step of the way with after-sales service and easy warranty.

kuvings.com.au; (02) 9798 0586

Kuvings CB1000 vacuum blender

Step into the future of blending with the Kuvings CB1000 vacuum blender. The sleek and powerful blender is not just your average kitchen appliance — it’s a game-changer for commercial businesses. With its state-of-the-art vacuum blending technology, it preserves nutrients, flavours, and colours, ensuring every smoothie, sauce, or soup is of the highest quality and freshness.

The CB1000’s one-touch safety sensor and soundproof enclosure make blending a breeze, even in busy environments. It’s the world’s first commercial one-touch auto blender, offering convenience and efficiency like never before. With five pre-programmed buttons and 37 recipe settings, you can easily whip up a variety of dishes without the need for extensive training or expertise.

Upgrade your culinary arsenal and elevate your business with the Kuvings CB1000 vacuum blender. It’s not just a blender, it’s a statement of excellence in the world of commercial blending. Plus, with brilliant after-sales service and easy warranty, you can have peace of mind knowing Kuvings has got you covered.

kuvings.com.au; (02) 9798 0586

Autec

ASM440CE nigiri maker

Prepare to elevate your sushi-making with the all new ASM440CE nigiri maker from Autec. Using cutting-edge technology, the innovative commercial unit is poised to revolutionise the way you create nigiri sushi.

With the ASM440CE nigiri maker, achieving uniform, perfectly shaped nigiri has never been easier. In a busy kitchen, efficiency is paramount.

The ASM440CE streamlines the nigiri-making process, allowing the production of large volumes (4,200 pieces per hour) of nigiri in a fraction of the time.

Increase productivity, reduce labour costs, and keep up with highdemand periods effortlessly.

Designed with both form and function in mind, the ASM440CE nigiri maker has a compact design that fits into any kitchen setup. It has a dual direction function that allows two workers to prep side by side. It has the fewest parts that require cleaning and installing for equivalent machines in this class. Unlock new levels of efficiency and consistency with Autec sushi robots. autec.jp

Fujiseiki MM CE rice dispenser

Attention restaurateurs and culinary professionals, say hello to the next evolution in rice-dispensing technology — the Fujiseiki MM CE rice dispenser. Designed specifically for commercial use, the innovative appliance will change the way you handle rice in your kitchen.

With the Fujiseiki MM CE rice dispenser, you can streamline your rice preparation process and maximise efficiency like never before. Say goodbye to time-consuming manual measuring and hello to precise, hassle-free rice dispensing at the touch of a button.

With its precision measurement capabilities, you can trust each serving of rice will be uniform in size, texture, and taste, ensuring a consistently delightful dining experience for customers. The Fujiseiki MM CE rice dispenser features a sealed storage system that keeps your rice fresh and tasty, meeting the highest standards of food safety and quality. autec.jp

Chicken sandwiches

A new class of chicken sandwiches is in session.

WORDS Annabelle Cloros

CHICKEN SANDWICHES COME in many forms — katsu, poached, deep-fried, and grilled are just a handful (or two). There’s something comforting about a chicken sandwich for many, whether it’s a childhood memory or a flashback to a convenience store run in Japan. And that’s the clincher for operators who remain focused on executing the basics with a house twist.

Hospitality speaks to the minds behind two of the country’s most popular chicken sandwiches going around — Jonathan Leondakis from Hugo’s Deli in Melbourne and Sammy Jakubiak from Frank’s Deli in Sydney — about why they’ve chosen to hone in on the protein and how their versions are a cut above the rest.

From 10:30am until 2:30pm each day, Hugo’s Deli does not stop making fried chicken sandwiches. It’s the most popular menu item at the Melbourne eatery, which has been riding the viral wave since the store launched back in 2022. “We knew we wanted to make a fried chicken sandwich, being one of the most popular things not just in Melbourne but worldwide,” says Co-Owner Jonathan Leondakis. “It’s what we are renowned for, and we wanted to differentiate ourselves from everyone around us.”

But funnily enough, the sandwich wasn’t locked in until two days before Hugo’s swung open its doors after the team were able to find a shokupan producer. The Japanese milk bread is delivered to the store daily and is prized for its cloud-like mouthfeel and subtle sweetness. “The bread comes in each morning, and we never use any leftover bread because we want to make sure people have the same product every time they come in,” says Leondakis. “It’s super fluffy and pairs really well with the fresh fried chicken.”

When it comes to the chicken, the process begins the night before. “We get chicken thighs in and go over every single one to make sure there are no tendons, veins, or bones,” says Leondakis. “You don’t want to bite into a piece of chicken and have the restraint of a vein or a tendon. We then brine the chicken overnight before crumbing it in the morning with panko. We like the larger crumb size and it’s also inspired by Japanese cuisine.”

The decision to sell the sandwich from 10:30am was a strategic move from the team,

which allows chefs time to prep the menu and push the breakfast muffin instead. “It gives us a window to crumb the chicken on a day-today basis and we never have any left over,” says Leondakis. As soon as a docket is printed, the chicken hits the fry basket which sees the protein cooked to order in canola oil for around eight minutes. “The oil gets changed daily, too — you want that nice golden chicken thigh — and our wait times are no longer than 20 minutes even on our busiest days.”

As for the rest of the sandwich? A slice of shokupan is covered in Hugo’s sauce, pickles, and finely cut lettuce before the chicken is added, with customers able to add on optional American cheese or house-made hot sauce. “It’s on the sweeter side as we wanted to accommodate everyone, but it’s made with fresh chillies, yuzu, apple cider and has a hint of hotness,” says Leondakis.

There are no plans to take the sandwich off the menu. In fact, it’s even gone interstate with a recent pop-up event taking place at Messina in Sydney. “It is by far our most popular sandwich,” says Leondakis.

“It’s what we are renowned for and we wanted to differentiate ourselves from everyone around us.”

– Jonathan Leondakis

“We do double or triple compared to any other item on the menu.”

Frank’s Deli in Sydney decided to focus on chicken during the warmer season for several reasons, but the most important factor?

Everyone loves a classic done well. It’s a win for both customers and the Bronte deli with rising supplier costs continuing to impact operators.

“Honestly, in terms of protein, chicken is cheap,” says Head Chef and Owner Sammy Jakubiak. “But also, when you think of warm weather, you think of lighter options, and I think chicken suits that.”

Chicken has always been a part of the Frank’s core menu in schnitzel form as well as Portuguese (a nod to Oporto founder Antonio Cerqueira’s Bondi burger), with the Waldorf running as a special. The latest addition underwent extensive testing, beginning with the team trying some of the city’s best chicken sandwiches which led to filling inspo as well as intel on ratios and techniques.

The Waldorf is one of the most iconic salads and was always a crowd favourite when Jakubiak worked in catering. “It was popular when people wanted something a little bit special, so I did a lot of research on the salad and how it has developed over time,” she says. “When we think about new sandwiches, they have to fit the criteria. They need to be familiar, made with ingredients that are high quality but not too expensive for people, and have that wow factor that makes it special and distinctly Frank’s.”

Seven different Waldorf sandwiches were

tested including one with coriander and another with almonds. “You want it to look good, taste good, have texture, acidity, and then something fresh such as lettuce or tomato,” says Jakubiak. “All the chefs have to vote and give the tick of approval.”

The wow-factor ingredients are varied, from the maple-roasted walnuts to the inclusion of truffle oil and choice to serve it on a fresh Brickfields ciabatta. “We decided to scoop out some of the bread from the middle so there’s enough space for the filling which has poached shredded chicken, celery, apple, pickled onions, herbs, raisins, mayo, nuts, and lettuce,” says Jakubiak. “The feedback on the Waldorf is really good, and people keep coming back for it so we might have to keep it on. People really like specials and it takes a lot of work to put them on.”

Out of the three chicken sandwiches, the schnitzel sells the most. It’s a nod to the classic milk bar iteration that combines schnitzel with tomato, pickles, and lettuce with a Frank’s twist of pesto mayonnaise and lemon caper aioli. The schnitzel is made from free-range chicken breast which is brined and crumbed by supplier Haverick Meats and sandwiched inside a milk bun.

Frank’s has sold close to 1500 chicken sandwiches in just two months, proving the popularity of the protein amongst diners across the country. And while keeping costs down is front of mind for most Australians, the chicken sandwich is an example of a meal that doesn’t break the budget or skip on flavour. ■

“When we think about new sandwiches, they have to fit the criteria.”

– Sammy Jakubiak

Hugo’s use shokupan

Frank’s Portuguese marinade includes ground bay leaves

The schnitzel is the most popular sandwich at Frank’s

Chicken thigh is brined overnight at Hugo’s

After dark

Sydney’s nightlife scene has entered the next chapter.

WORDS Amy Northcott PHOTOGRAPHY Ravyna Jassani for Tiva; Steven Woodburn for Rekōdo

SYDNEYSIDERS LOVE SPEAKING about the heyday of pre-lockout laws where nighttime meant having an array of options for food, drinks, and live music. But lockout laws, Covid-19, and the cost-of-living crisis has seen things change across the city when it comes to options after dark.

In response, a wave of new late-night venues are popping up around the city offering additional experiences that are versatile in set-up and approach and focused on premium food and drink offerings.

Hospitality speaks to Odd Culture Group’s Nick Zavadszky about the new late-night haunt Pleasure Club; Etymon Project’s Neil Leo on CBD venue Tiva; and Solotel’s Elliot Solomon on Barangaroo’s Rekōdo about the status quo of nightlife.

The latest jewel in Odd Culture Group’s crown Pleasure Club has arrived in Sydney’s Inner West. Creative Director Nick Zavadszky says the Newtown venue is an example of the city’s newlook nighttime experience. “We want to change the way we perceive and interact with late-night experiences in Sydney,” says the creative director.

Zavadszky says the current state of Sydney’s late-night scene has been shaped by the past challenges the industry has faced. “They [guests] really are discerning about the way they invest [money], and hospitality venues are competing for good ideas more than ever,” he says. “We’re

seeing many venues engage in a process of diversifying their product mix more than they would usually be comfortable with.”

Guests are now in search of extra, experiential elements. “This is something which is really open-ended and exciting to play with,” says Zavadszky. “When you pair them alongside your regular product offering, it creates a level of depth to your venue experience which I think is becoming necessary in the market.”

For Zavadszky and the Pleasure Club team, the experiential element comes in the form of a cocktail lab with Re-’s Matt Whiley. “It’s very ambitious because we’re executing a world-class cocktail bar alongside a live music and performance space,” explains the creative director. “We were thinking, ‘How do we add another layer to this [venue] that creates something just as exciting, but gives us something else to play with in the product space?’” Whiley is working alongside Odd Culture Group’s Creative Beverage Lead Sam Kirk for the concept which focuses on seasonal storytelling through drinks lists.

When it comes to the food offering, Zavadszky believes guests are in search of tasty, value-for-money options at an elevated level.

“Recognisable things that are executed in a more expert way than then you would have experienced them in the past is something that resonates with people,” he says. “But equally,

“Introducing a diversified offering as the new norm is levelling up the industry for the better.”

– Nick Zavadszky

guests are also in search of something tasty and fun — especially when drinking.”

Pleasure Club was still ironing out the food offering at the time of publication, but Zavadszky hinted at iterations of New York-style hot dogs with premium toppings. “I think there’s a universal craving for a late-night kebab or a satisfying, well-made salty option. It punctuates your night out of having fun and drinking.”

In late 2022, Etymon Projects opened the doors to Tiva in the Sydney CBD. Located downstairs from its French eatery The Charles Grand Brasserie and Bar, Tiva is open Wednesday through to Saturday and has live music each Friday and Saturday night.

Etymon Projects’ Director of Operations Neil Leo feels the needs and wants of patrons have changed, which has seen new-look late-night hospitality venues open in the city. “Lockout laws, Covid-19, and now high living costs have really shifted what a night out looks like for the

general public in Sydney,” he says. “There is a generation of people who have grown up over this era and it has shifted their experience.”

For Leo and the Tiva team, the new era of late-night hospitality revolves around flexibility, diversity, and consistency. “We focus on sending out a message that we are a space that curates a diverse offering of music, but with consistency,” he says. “As people are out in the city, we want them to know they can rock up to Tiva and experience what they loved the last time they went.” Tiva’s current offering features a program of live singers and DJs on Friday nights, and a range of RnB, Afro beats, house, and techno artists every Saturday night.

Along with showcasing a wide range of music genres, Leo believes guests are also in search of options when it comes to venue set-up and how they can enjoy music offerings. “We wanted to create a space that evolved with the crowd,” he says. “It is a space that through design allows people to have full participation on the dancefloor or enjoy from afar at our range of tables and lounge-style seating.”

A versatile and appealing food and drink offering is also essential. “Food is important — it can’t be an afterthought,” says Leo. “We believe the key elements are having a menu of high-quality, decadent dishes that can be shared and snacked on as you listen to music and ample bites that form a full meal.”

Tiva’s food offering features Asian-style share plates with guests able to order at the table and from the bar. According to Leo, some of the menu’s top dishes include soft shell crab baos with sudachi mayonnaise; pork-stuffed chicken wings with sobacha; lobster toast; and kingfish with kombu and drunken trout roe vinaigrette. “We wanted people to come for the music and enjoy the offering or come for the offering and discover their new favourite artist,” he says.

In Barangaroo, Solotel’s vinyl bar Rekōdo has been serving up a live music program paired with Japanese-inspired food and drinks since 2022. Solotel knows its way around Sydney’s latenight scene, operating other venues such as The Abercrombie which has a 24-hour license. “There has always been, and I think always will be, a demand for late-night venues,” says CEO Elliot Solomon. “Whether it’s from 9pm to midnight or later until sunrise.”

Solomon says people’s needs have changed in recent years, and late-night venues are not all about dancefloors but spaces with access to high-quality food and drink. “In terms of what people are looking for, this varies widely across our venues from a dancefloor to burn off some energy through to a full meal at 10pm,” he says. “The full experience is equally important — music obviously, but the drinks, the food, the staff, the crowd. It all needs to be on point to make it memorable.”

Late-night guests can expect a share-style menu at Rekōdo which covers quick snacks or a longer, omakase-style experience. Some of the dishes on offer include edamame; pork belly baos with yuzu mustard; a range of yakiniku skewers and sashimi; plus larger options such as marinated Wagyu steak or steamed Flame

Tail snapper. Solomon says making sure there’s something for every appetite is vital. “With food, being versatile is important so guests don’t feel like they have to order a huge dish if all they want are some snacks,” he says. “Tasty and moreish is key especially when you’re drinking.”

As with any industry, Sydney’s late-night hospitality scene has certainly pivoted to cater to a new audience of patrons. Operators agree that extra, experiential elements, elevated food offerings, versatile settings, and diverse offerings are all things the late-night public prioritises and seeks out.

Something else they agree on? The continuous growth of the landscape. “Late-night live music venues are a key part of every city,” says Leo. “I think they will always be around, they might just look a little different to before. I do think we will continue to see venues innovate and get creative to adapt to this type of market.”

Solomon agrees late-night venues have their place, no matter what they may look like. “The future is bright,” he says. “Of course, operators are constantly being challenged to think outside the box and curate new experiences that engage people, but that’s why we love this industry.”

Zavadszky believes the movement is ultimately pushing operators to think ahead. “Introducing a diversified offering as the new norm is levelling up the industry for the better,” he says. “People will have to innovate and compete for good ideas more than ever and it’s producing fascinating results.” ■

Pleasure Club is open until 4am Wednesday to Sunday

Tiva offers space for both dining and dancing after dark

Rekō do plays vinyls from its own collection

Guests want tasty but elevated food options

Ensures

Docket spike

An underrated service essential.

Usually

Some models have rubber tops

Empty receipts at the end of each service

100% MANUFACTURED IN ITALY, DISTRIBUTED IN AUSTRALIA EXCLUSIVELY BY STODDART

UNDERCOUNTER GLASSWASHERS

UNDERCOUNTER DISHWASHERS

HOOD-TYPE DISHWASHERS

HOOD-TYPE DISHWASHERS WITH ESD

XL HOOD-TYPE DISHWASHERS

XL HOOD-TYPE DISHWASHERS WITH ESD

Rosemary Andrews

The Attica Summer Camp alumni on her bakery Mietta.

PHOTOGRAPHY

FROM A YOUNG age I was always trying to bake with my mum as she did a lot of fundraising stalls at school. If we went to someone’s house, we would always take a plate or a selection of sweets and the reaction was always one of happiness. For me, it was a real treat to go to a cake shop with mum and it was something I looked forward to because it brought me happiness in those little moments.

Early on in my career, I spent time in London working at Restaurant Gordon Ramsay and Dinner by Heston Blumenthal which I loved. I realised how far advanced the industry was over there and how much I had to learn. At Restaurant Gordon Ramsay, they asked me to come up with a dessert dish. While I was ridiculously nervous, the chefs were so encouraging with their positive feedback — they even asked for the recipe of one element. The key lesson I learnt there was that every little detail matters, no matter how small.

Back in Australia, it was incredible to work with Ben Shewry and be able to collaborate with him on the dessert trolley. Ben was a mentor to me — and still is. I have learned so much from him not only kitchen-side but also the small little details of running a business. He has lifted me up in terms of believing in me.

I have absolutely loved starting my own business Mietta in

Melbourne’s Malvern. I always wanted to have a bakery and it’s been my ambition since I was younger. I’ve created it to welcome people of all ages and cultures and I hope it brings them boxes of joy.

Many of the cakes on the Mietta menu are classics from the dessert boxes I previously sold via Instagram. I’m working on new items and have a long list of ideas and things I hope I can bring to light soon.

At the moment, the most popular items are the Honey-misu, the eight-layer carrot pecan cake, and the two-texture chocolate cake.

Baking in general makes me so happy. An aspect I love is when I have done a product so many times and it turns out better than the previous version — I love refining details and evolving the product to be the best it can be. I’m a bit of a perfectionist and I’m always looking for ways to improve.

The reception from the public since opening all feels a bit surreal to be honest! I didn’t realise how much people really love the cakes I make. A lady arrived at Mietta with a suitcase and told me, ‘I just came from the airport from China. I saw you on Instagram — I love your cakes!’ There have been so many customer interactions like this with our lovely staff and it makes me so glad I finally made the decision to take the leap and open my own store. ■

Register Earn Boost Enjoy