13 minute read
Alistair Flower - In the Front Bar
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i t
FRONT BAR
with ALISTAIR FLOWER
MANAGING DIRECTOR OF FLOWER HOTELS
Iam glad to have made it through 2021. It hasn’t been easy; vaccinations, a lock down, homeschooling, masks, lock down again, extra restrictions, double vax only in venues, restrictions easing, cases soaring…
And did I mention the fl oods? I think I’ll leave out the house prices… and the staff shortages… and the lake!
Congratulations to everyone for getting through 2021, especially my staff and everyone who has been on the front line, a huge THANK YOU to you guys! Eight hour shifts on your feet, needing to wear masks and having to let the patrons know what they can or can’t do as part of the latest health order. Everyone should take a bow.
It’s been a year to forget but what will be in store for 2022?
Your guess is as good as mine. Booster shots take us back to memories of 2021 but as cases soar and hospitalisations seem to be much lower, will it be a year of just getting on with it? We can only hope but don’t think it will be that straight forward.
Locally, 2022 will see the new PMHC
Councilors hopefully “get on with it” as we welcome what seems to be a completely new team formed to join Mayor Peta Pinson.
I think change will revitalise the council and with the new CEO providing clear strategic direction, I think we will see some positive traction. I am looking forward to the Rainbow Beach sports fi elds and the Bicentennial walkway around the water on Town Green. 2022 is a federal election year which can often be a disruption and the possibility of a hung parliament will see some powerful independents.
I can’t see the town slowing down in 2022, with tourism set to maintain the rage. There will always be an element of fear surrounding future outbreaks, but local businesses do a great job in keeping everyone safe and the support tourism brings to small businesses is really welcome.
For Flower Hotels in 2022, we will see two of our venues get complete overhauls. The Lake Cathie Tavern will launch mid-year and Hastings Hotel Wauchope by the end of the year. Both super exciting projects that the local communities will be proud of. Settlers Playground will also be getting a revamp and we have renos planned for all our other venues.
We took over the Long Flat Pub in early December and we look forward to bringing this old girl back to life. We look to relaunch the river campground and revitalise the food with a new pizza oven, revised menu, and extended trading times. We’re now the proud sponsor of half of the Hastings League footy teams, with the inclusion of the Long Flat Dragons!
Along with being the Hastings Liquor Accord president, I’ve also joined on as Vice President of the Wauchope Chamber of Commerce and look forward to contributing to supporting the local businesses and promoting the beautiful Hastings Hinterland region.
Good luck to everyone in 2022, I hope it’s fi lled with love, prosperity and a few cheeky margaritas. PS, no Eddie Obeid isn’t my father in law, but thanks for your interest.
STONE FRUIT
Summer means stone fruitseason. This year’s fruit has been delicious and quality is superb. Whether you’re on team Peach or love the Nectarines,enjoy the Australian fruit season while it lasts.
We have yellow and white peaches - with that beautiful crunch on the fresh and firm, then turning juicy as they ripen.Nectarines - renowned for yellow being both sweet and tart and white slightly firmed - both develop into juicier fruits as they ripen. Both fruits make an excellent snack, or addition to a fruit salad or dessert and will be well enjoyed in the coming summer months. Don’t forget every Tuesday, we have fresh organic produce, straight off the truck. Plus you can shop online for our premade fruit, veg, combination and special packs that can be delivered to your door. Christmas was a hit and we wish to thank all of our regular, new and wholesale customers for supporting us. We look forward to a great new year.
JOEY DABLE
THE
BOOK OF GIN
A chance stop at a distillery sparked Joey's interest in Australia's growing boutique gin scene. His new book educates us about gin, and features the stories (and recipes!) of 43 award-winning distilleries.
How did the idea come about to showcase Australian gin, makers and distilleries?
On the way home from a weekend in the Hunter Valley, tasting wines and doing a little fi ne dining, we decided to pop into a small distillery in Allworth called “The Farmer’s Wife”. It was just a stop over for me, as one of my close friends was crazy about gin and I wasn’t ready to let go of our great weekend away. There we met Kylie Sepos, owner and distiller. What started off purely as a hobby for her, somehow turned into a shed set up on the family property and taking in gin enthusiasts from around the country to try her gin! I loved it. And I wanted to know more. A few months had passed, a few more occasions to celebrate and our liquor cabinet started to grow. We had some friends over for a couple of drinks of an afternoon, poured a few G&T’s and started to discuss our distillery visit, fl avour profi les, mixers and garnishing. The list goes on. I began doing some serious research and quickly realised there wasn’t anyone really showcasing these distilleries and just how unique, diverse and skilled Australia is at making gin! One hell of a story to tell, and I wanted to be a part of it.
Please tell us about ‘The Australian Book of Gin’.
The book showcases 43 award-winning distilleries from across Australia, their owners and makers, as well as some informative pieces about gin, the different styles, botanicals, tonics to mix it with and so forth. Each distillery tells us the story of how they began, their own personal experiences, triumphs, and downfalls they had to overcome to get to where they are, producing some of Australia’s awardwinning gins. We are also lucky enough to get a sneak peek of their own recommended gin and a cheeky cocktail recipe. If that’s not enough, we also explore the use of gin in food, with thanks to some of our local producers and chefs.
Why are you focusing on this particular type of alcohol and what sets it apart from the others?
Australian gin distillers now number more
than 200. We make, right now, the best gins in the world as told by judges, bartenders and in the world as told by judges, bartenders and consumers across the globe. We have only consumers across the globe. We have only just scratched the surface of our bounty of just scratched the surface of our bounty of indigenous botanicals that can’t be sourced anywhere else in the world – giving us a very unique standpoint.
It is an undoubtedly exciting time. As our gins get better, bartenders are discovering local gins, and more distillers are experimenting with unique ingredients. Fire ants as a key botanical? Yes please. Davidson plums for a liqueur-style gin? We’re in. Shiraz Gin for anyone? Where do we sign up?
This is the fi rst ever volume of ‘The Australian Book of Gin’. What are your plans for future issues and what has been the response from people so far?
Being such an evolving scene with new distilleries, new technology, fl avours, trends and personalities, there will always be something new to talk about. Our goal is to eventually explore more and more distilleries across the country. Further to the book, we plan on undertaking some movements through other avenues to showcase these producers such as gin tastings and degustation nights with local providers (watch this space Port Macquarie) and then form it all into a bit of a travelling road show. There is still a lot of education and ground to be broken in the hospitality scene to get these gins to the consumer and eventually I guess, it would be rewarding to walk into any bar in the country and see a selection of Australian gins.
Can you please explain the use of Juniper berries and botanicals?
At its core, gin is a predominantly Juniper berry fl avoured neutral spirit. Very simply put, gin is a very special category of fl avoured vodka. All gin starts out as high-proof neutral spirit of around 96.1% alcohol by volume (ABV). If this neutral spirit was diluted to 40% ABV, we would call it vodka in Australia. The high-strength neutral spirit is infused with the fl avours and mouth feel of various botanical molecules and essential oils, predominantly
Fire ants as a key botanical? Yes please. Davidson plums for a liqueurstyle gin? We’re in. Shiraz Gin for those of the juniper berry, anyone? Where do Juniperus communis. we sign up? What really gets us with the Juniper berry is the complexity of the fl avour. The skin is tannic and dry, the fl esh bright and citrusy, and the seed is piney and earthy, creating a unique base fl avour. Beyond having predominantly juniper fl avours and aromas, we largely have free rein on what other botanicals can be included in gin in Australia such as lemon myrtle, pepper berry, fi nger limes, Kakadu plum and strawberry gum to name a few – all of which you can read about in the book.
How do people get in contact with you and get their hands on a copy?
You can pick up a copy of the book online at theaustraliangincollective.com.au or if you would like to know more or just want to have a chat, you can fl ick us an email at info@theaustraliangincollective.com.au
Sailor
LEE AND SCOTT If you haven’t been to Hello Sailor the question is why? We ask Lee and Sco how their first year in business was and what’s up their sleeves for 2022...
Hey Lee and Scott. Firstly congratulations on hitting the 1 year milestone with Hello Sailor. Take us back to the beginning, where did the idea come from?
A-HOY!! Thanks very much. “The beginning”... Scott and I have always had a passion for organising events and bringing new vibrant and engaging ideas to our community and further afield.
We have been friends for years and worked together on several festivals in Port Mac including Port Macquarie Beer & Cider Festival, Live Lane and The Marina Street Food Markets, which really was the catalyst for Hello Sailor. The space we occupy now sat untouched for a number of years. Scott happened to walk by when the doors were up and had a little light bulb moment. Over several months we discussed ideas, but it wasn’t until December 2019 that we pushed the button on what was to become Hello Sailor.
We wanted to create something that was an extension of us, something that spoke of all the places we’ve been and loved during our travels, and to fill what we saw as a real gap in the market.
There have been a few lows this year for the hospitality industry, but as a business you had so many highs – what have you enjoyed the most about your first year at Hello Sailor?
You’re so right, what a year to start a business and what a year to be in business. But with the lows – like floods, rain and multiple lockdowns – there have been some real highs, and none higher than the support Hello Sailor has received from our community (our extended crew).
It has been overwhelming to say the least and we’ve naturally developed a great support network from other local hospitality businesses – to these guys and more we tip our hat, Bill’s Fishhouse and Two Triple Four, Moorebeer Brewing, Coast, Banks and Stick Bar. Having never owned a hospitality venue, these businesses have genuinely been there for us, offering a mountain of advice. Every step has been a learning adventure that we often look back on and laugh about, maybe not so much at the time!
We really can’t believe it’s only been a year considering all the great events that have happened.
Can you introduce us to you epic team?
So obviously Scott and I are the Captains of the ship with myself running the day to day operations. Then we have Mr Toby Barnes (AKA Big Dog) who heads up the Kitchen Crew.
We have Hollie (AKA Momma Bear) who leads the ladies on the floor and Andy (AKA The Hawk) our Leader of the bar and my number two and cocktail collaborator. The whole team, past and present, have really taken ownership of their role and just about every review we get mentions just how good they are!
For those who haven’t had the chance to drop in, tell us a bit about what our readers can expect?
Hello Sailor is all about that laid back waterfront festival vibe that backs on the beautiful Hasting River, tucked away in the Port Marina. We pride ourselves in doing it a little different. A Street Food inspired Kitchen & Bar with clever, considered cocktails, thoughtful wines, tasty craft brews.
For those that haven’t joined us yet.. What have you been doing?
Can you tell us about the food options you have available, where do the menu ideas come from?
Our menu is brought together under the umbrella of Street Food inspired, a story told from all the places we have travelled and the foods we love. Both Scott and I knew it had to be different, great quality and constantly tasty. We are all about the Po’boy, a traditionalsandwich hailing originally from Louisiana, usually consisting of meats and seafoods on French stick style roll, crisp crust with a fluffy centre.
We also have a good range of tapas items, because sharing is caring! Food ideas from all over the world and we’re equally as big on seafood, well it wouldn’t be right to be on the river and not offer top quality local seafood.
Moving into 2022 what ideas do you have, what’s your plan for Hello Sailor?
That would be telling. But rest assured more of the same but better!
How can our readers make a booking or find out more information about Hello Sailor?
Jump onto our socials and website: @HelloSailorPMQ hellosailor2444 hellosailor2444.com.au info@hellosailor2444.com.au
