April, 2013

Confessions of A Hungry Woman

Sam Woulidge has built up quite a following with her monthly column in TASTE Magazine. And rightfully so. Through her words she manages – every month – to take something as seemingly simple as food and somehow translate it into life lessons. Of course, life lessons can often be condescending and (let’s face it) irritating. This happens when they are delivered in a preachy, higher-than-thou tone. I don’t think Sam could get that tone massaged into her writing if she tried.

Instead, she is the friendly relative who invites you into their kitchen. She’s the talented chef who fills you in on one or two cooking tips you never forget. She’s the proud fisherman showing off glistening tuna. She’s a wife, a mother and a friend to share a bottle of wine with. She’s a winemaker. In short, her writing lets her become whatever you need at the time, and her subject matter has always been perfectly conveyed in the pages of magazines.

The fact that she has recently released a book, where these raw emotions are on shelves for anyone to pick up and read, is not lost on me. Sam has always struck me as a writer who is enormously honest and, unlike a lot of recipe/food books (mine included if I’m honest), this is a personal journey where Sam wears her heart on her sleeve. Confessions Of  A Hungry Woman introduces you to a bunch of colourful and talented locals who share a love of food and wine. That’s the “plot” in a nutshell. What makes it so special though is the writing. Sam’s writing. Writing that makes this writer feel insignificant when he reads it. Writing that makes you laugh. Writing that makes tears well up in your eyes. Writing that makes you crave weird things. Like granadillas.

This is a book to add to the collection of anyone who loves food but also one to add to the collection of anyone who loves life. And anyone who loves reading. It’s sort-of a recipe book, as it does have recipes, but it’s also one that you can read on a Sunday morning. Look out for it at all major bookstores – you might notice the subtle cover.

Go forth and eat,



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Bacardi Legacia


If you’re reading these pages, chances are you know who Pete Goffe-Wood is. You know who David Higgs is. You’ll have heard of Reuben Riffel. Luke Dale-Roberts? Yup, that rings a bell. Margot Janse – yes, yes, I know that one. In other words, you will be fully aware of the top chefs that this country has to offer.

But who the hell is Ryan Duvenage? And Assaf Yechiel. And Nick Koumbarakis. And Travis Kuhn. And Anil Sabharwal. No clue, right? I don’t blame you – nobody knows them. Not the way they should. These dudes are some of the best bartenders in the country. And quite why they don’t get more credit is beyond me.

Let’s stick with the chef comparison. A good chef will get some kind of formal training. They’ll then get work experience. They’ll bust their ass racking up long hours for shit pay. They’ll get yelled at. They’ll get shat on. But they’ll do their time. Eventually they’ll make inroads and start climbing the kitchen hierarchy. One day they may open their own spot, or they’ll head into catering, consulting or something related to their field.

Here’s the part I don’t get:

Good bartenders are no different.

They’ve also put in the hard yards. (In fact, they’ve probably dealt with more abusive customers than any chef in the country.) They’ve also spent years perfecting their skill set. They’ve also worked crazy hours for stupid salaries. And for far too long they have been under-appreciated. Having spent a bit of time recently with some of the best in their field, I’m amazed at two things:

1. Their commitment. We aren’t talking about guys who are in this field because they couldn’t hack it in the corporate world. These guys are here out of choice, not necessity. Passion is what drives them and they are 100% dedicated to their craft. They’re constantly learning, constantly experimenting and constantly innovating. Do you know who that reminds me of? Chefs. Celebrated, talented chefs.

2. Their palates. When you taste various drinks every day – each with subtleties and nuances – it stands to reason that you’ll be able to pick out a few flavour profiles. But the level of sophistication these guys show is quite something. Forget the poncey wine writers and commentators that get most of the media attention. If you want to taste (and I mean TASTE) good booze, do it with these guys.

Anyway, last week I judged the local chapter of a global competition spearheaded by Bacardi. Following a nationwide search, four bartenders were picked to present their cocktails (which they each invented themselves) to the judges. The brief was to create an iconic, “legacy” drink that has the potential to sit alongside classics like The Negroni, The Manhattan, The Mint Julep, The Daiquiri etc.

The quality of the drinks we tasted was top-drawer but, in the end, Nick Koumbarakis came out on top for his coffee-inspired drink, The Tourist. It was a well-deserved win for Nick, who quickly proved to us that we had made the right choice by crying like a baby when his name was announced. Ha. In all seriousness though, to see how much it meant to the guy was pretty cool. And to hear his heartfelt acceptance speech was an eye-opener. These emerging bartenders are at the top of their game but they are all noticeably on the same team. They’re looking to promote the forgotten art of mixing good, classic, clean and delicious drinks. I’m on board. I admire the shit out of them. My message is simple: bartenders, AND IN FACT BARTENDING, in this country, deserve(s) more respect.

Go forth and eat,


P.S. A big shout out to Travis, Anil and Ryan. Your cocktails all rocked and it was a privilege to imbibe.

Food by others, Ramblings | Comments { 1 }