Review! Lady Lamington

The Bare Essentials

Lady Lamington

Cnr. Malt & Brunswick Street, Fortitude Valley

Best for: Shared drinks & good coffee

Take # 1

So I said I'd be back after being to a new bar, and Lady Lamington in one of the newest in Brisbane. Two friends and I found ourselves in The Valley on a weeknight, so decided to pop in and have a look.

Upon entry one thing was bleedingly obvious to me: the bar was stocked by a certain alcohol distribution company. The brand representation was everywhere! Other than that, the decor was cute & quirky. I liked the small touches, such as a window in the ceiling that goes behind the bar. Look for it when you head there, and the big table in the centre that can seat more than one group of people. There were a few small groups of people chatting quietly while a really great selection of music was playing.

The bar has a pretty predictable yet quality wine list, but we were in the mood for something special. It didn't really feel like a margarita night, so I skipped my usual tradition in order to have one of the house specials: A cocktail jug to share. We decided on a Pimms Cup (Pimms No. 1, strawberries, mint, cucumber & ginger ale). I'm a huge fan of Pimms No. 1 and so I was excited. 

The drink didn't let me down, but with that traditional combo of flavours, I didn't expect anything less. It was passable, but nothing that stood out, or made me want another one.

I was however, let down by the service. The bartenders, both quite young and lacking in confidence seemed more interested in talking to each other and some friends over the bar than serving us. Their body language and overall approach made me feel like they a) didn't care about me; and b) didn't care about the venue. Not a great start by any stretch of the imagination.


When we went to leave, we noticed that they were also open for breakfast and lunch. Something inside me really wanted this place to be good, so I decided it couldn't be purely judged on one visit. Myself and my friend Brigid decided to return for breakfast in a few days time.




Take # 2


We arrived and found the whole place to be bright, inviting and the service warm and friendly. We sat at the big table I mentioned earlier and I was delighted to see Baileys and Coco Pops on the menu (the boozy part of me was excited, but my rational side thought eggs would be better). Coffee was obviously the first order of business and they were delicious. Antique teaspoons added a nice touch. The music selection was again amazing. We were off to a good start.

I decided to have a boiled egg & soldiers with a side of house beans and mushrooms. They came out in good time and I was pretty excited about tucking in.

So you can see above everything looks good. Unfortunately my egg was undercooked. When I cracked it, liquid egg white ran down the sides and onto the plate. After the waitress (who was really lovely and apologetic) took my plate back to the kitchen I turned to my beans. They were really bad. They tasted like nothing but parsley. The mushrooms on the other hand were quite nice and I could tell were cooked in olive oil instead of butter. Unusual, but really tasty all the same.


My second egg arrived and was only slightly more cooked than the first. I decided that sending it back again would be too time consuming, so I ate my soldiers, relish and mushrooms and left the rest.


Brigid ordered french toast with grilled nectarines, yoghurt and maple syrup. When they arrived all I could smell was the burnt sugar where the nectarines had been on the grill. I has serious brenvy (breakfast envy)

Looks delicious right? Well... things aren't always as they seem. The nectarines weren't ripe and the whole dish extremely sweet. So sweet that Brigid left about 3/4 on the plate and we had to go so she could find some real food somewhere!


We left disappointed and hungry.


Due to the change in liquor licensing laws in Queensland, small bars like this one are opening up all over the place. I think it's great, as long as you put enough thought into every facet of your business. The people of Brisbane can be quite fickle and  there's not much room for bad service or bad food when 20 other little bars with the same clientele focus pop up at the same time.


Lady Lamington has a lot of potential. The location and decor ideas are pretty good. The overuse of branding is a bit tacky, but could be easily overlooked if the bar service was up to scratch. I was really hoping that even if you may not be able to drink there, you could at least enjoy it during the day, but sadly if you want more than coffee, I'd look elsewhere.


As for the night time thing, maybe we were just there on a bad night. I really hope for their sake that these are just teething problems and they can get it together. I do think you should go and try it out for yourself. When you do, drop me a line and tell me what you thought. Or maybe you've already been.. do you agree or disagree with me? I really like hearing the way other people experience things and I think that everyone deserves a chance. Just don't get your hopes up.

-xx-

Review! Laneway Bar

Hi there,

I apologise for my clear lack of attention over the past few weeks. I've been moving house, securing a new job and helping a good friend out. The good news is: I do have a new job, and a place to call home and my friend is going to be OK. All things considered, life is pretty swell. 

Sorting out these matters has given me the time to go out for a drink and finally review a bar! Something I've been wanting to do for ages.

The Bare essentials:

Laneway Bar

181 Mary Street, Brisbane City

Best for: Cocktails & good conversation

I have to make a confession: it's really hard for me to go anywhere in Brisbane for a drink and not know someone on the other side of the bar, and Laneway is no exception. The three main men there get a lot of respect from me. Aidan White, Kal Moore and Perryn (Pez) Collier are extremely talented bartenders in their own right, and I know all of them well enough to stop and have a conversation. 

I tell you this because I know you're thinking "OK here she goes, plugging her mate's bar". But quite to the contrary. I had high expectations when I walked down Spencer Lane (the easiest way to access the bar) with my lovely friend Fauve.

We walked up the stairs and were greeted warmly. Table service is standard, and so we sat and perused the wine list. Both Fauve and I were fresh from the daily grind, clad in work clothes and ready for something refreshing. Our barkeep suggested a Weka Cider. He told us a little about it and it was delicious. From New Zealand, a mixture of pears and apples made for the best knock off bevy I've had in a while. 

We ordered some food, also delicious and prompt. We were well tended to by the bartender and wait staff without being annoyed by constant checking. As the clock moved further away from 5pm the place started to fill up. For a Wednesday night, I was quite impressed.

This didn't appear to slow the guys behind the bar down though. I ordered a margarita (you may recall, it's the drink I order at a bar I haven't been to before) and Fauve got a glass of wine. They both arrived at the table before we got too thirsty and I must say, that margarita was delicious. Perfectly balanced, no sugar and a half salt rim (so you can taste it with and without salt). I give it.... 5/5 limes

There aren't too many places in the city centre worth checking out for a drink, but this is surely one of them. Overall, Laneway is a quaint watering hole with easy-going yet professional staff. The decor is pretty basic, but I don't think they really need anything to take away from the simplicity of the drinking experience that is good service and tasty drinks. I said before that I had high expectations, and in this case they were met easily. Well done Laneway. I'll be back!

I've decided that at each bar, I'm going to let you get to know a bartender as I did in my first post. I've said before, I do know these guys, so it was easy to get Pez to answer a couple of questions about his drinking style. When you go there, look for the guy with the beard!

Pez 101

Favourite Spirit: Apertifs but not Amaros (you can ask him what they are in more detail, but basically drinks you have before eating)

What I drink…

When it’s hot: Aperol & Prosecco or a Calimacho (red wine and coke)

When it’s cold: Whisky

To wind down: A glass of red, especially Italian wines like a Barolo

To party: Rum & ginger beer (I like the sugar hit!)

In a new bar: Gin & tonic. There are so many ways to serve it (glass, garnish etc.) that I like to see each bartender's take on it

Favourite pick up line: "Did it hurt when you fell from heaven?!" CLASSIC!

Although Laneway isn't a "new bar", it was on my must-try list. There are plenty of places popping up all over town right now, so look out for more boozy adventures in new bars soon!

-xx-

Something to Watch

I found this documentary today that's a pretty interesting look at the trials and tribulations of setting up a bar:

In a foreign country..
With basically no language skills..
And almost no money..
And no experience running or owning a business..

Entertaining and kind of cool. If you've ever been to Latin America, you'll have a laugh at some of the things they find gross/uncomfortable over there. 

If not, kick back and watch some Aussies flying by the seat of their pants. Enjoy!

View it here through the ABC website

How To: Pit an Apricot

You may remember my delicious Spiced and Boozy Apricots.. If not, get on that! They're amazing. 

Apricot season still has a little while to go, so get preserving! That way you can eat them later, whilst others are only dreaming of stone fruit.

I recently found myself in possession of some amazingly ripe and delicious apricots. I figured I might as well preserve some more seeing as I already ate my last batch. It also gave me the opportunity to show you how to pit an apricot but still maintaining its shape.

I know, not very boozy.. but I did have a beer while I was doing it (Warning! More than one beer and sharp knives DO NOT MIX!!!)

So here 'tis:

1.  If you look at an apricot, you can see a distinct rib down one side that runs from the place where the stalk was to the base. The main thing to remember is not to cut past the end of the rib at the base. If you do, your apricot may split in two during the next step.

Stop here!

So using a sharp knife, cut down this line.

2.  Prize open the apricot gently. You will notice the seed will pull away from one side of the flesh. Place your knife inside the opening and loosen the seed from the side it remains attached to. Then place your knife at the top (just behind where the stalk used to be) and simply 'pop out' the seed with a gentle push.

Pretty easy hey? 

Catch you soon for much boozier adventures!

x

Bundaberg Rum: A Bartenders' Opinion and the Public's Choice

So here we go.. I’m diving into a big one!

This is a subject that can often divide bartender and customer. It is of course Bundeberg Rum.

Many of my former colleagues would, at reading the title, decide to skip this one and wait for my next post. Or they may read on with baited breath to see how far I will go in bagging out the old Queensland Icon. I don't intend to promote or disparage the drinking of 'Bundy'. I really just want to give you all the info about the rum itself and the reasons bartenders will try and steer you to something else.

Rum is a spirit made from fermented molasses (a bi-product of sugar production) or sugar cane juice (pressed from sugar cane). As it is most often and easily made from molasses, it makes sense that the places where most rum is made are close to sugar cane growing localities. Bundaberg, QLD is a sugar production mecca, so what else would you do with all that bi-product? Make rum of course!

The Bundaberg Distillery has been producing rum since 1888, so you figure they know their stuff. Not only this, but the large quantities of it that are drunk around the country and for so many years has secured the rum as an Australian icon. Not to mention some of the hilarious advertisements they have put together that target the Aussie larrikin (one we all see in ourselves.. even just a little).

That doesn't mean it's all good. A certain stigma is attached to the consumers. Almost all pubs around Australia would pour you a Bundy & Coke if you asked for a rum, and pub culture is often associated with.. well I don't know how else to say it.. Bogans.
I love the pub, and I am a self-proclaimed metro-bogan. A crazy hybrid of the cultured city folk that grew up in the country. I get the best of both worlds. I can drink schooners in the pub and Manhattans at my favourite speakeasy-esque joint.
I have to be honest with you. I don't mind drinking Bundaberg Rum at the pub, because I'm at the pub!
For the most part, the bad name that rum gets is mostly due to its affect on those who drink it. Aggressive and violent behaviour is a tell-tale sign of many drinking rum. This isn't a Bundaberg Rum thing. There have been cases all over the world where rum has been a factor in violent and anti-social behaviour. I couldn't find any hard scientific evidence, but the social stigma attached to rum-swilling tradesmen may be a little hard to visualise if you're not from Australia. 


Take this for example (These images were taken from the Facebook site known as Bundaberg Rum Appreciation Society):

Or this:

Or even this...

You can probably see why people have certain ideas when they hear the brand name..

Have you as a customer ever been to a bar and asked for a Bundy & Coke, and had a bartender try and steer you to a better (and often more expensive) rum?
This is most likely due to to the images (as seen above) that are conjured in a bartender's mind about how your demeanour may change after drinking a few "rumbos", and even how you may act towards other guests.
There is another very important reason: after tasting rum from other English, Spanish and French settled islands you may begin to notice that Bundaberg Rum actually tastes bad in comparison. So maybe take his/her advice next time and try something new, as long as he/she is nice about it..


This brings me to my next point..

I cannot stand a bartender that alienates the customers!


I have, in the past, been guilty of 'rum superiority complex' as I like to call it. Not only did I look like a wanker, but I lost customers who inevitably told someone about the rubbish service they received at Bar X, inciting more people to patronise somewhere else.
The amazing thing about hospitality is that you, the customer, hold the key to a bar's success and word-of-mouth is a very powerful marketing tool. 
Try not to be too hard on them though.. most of us (I still count myself in the guild) are just extremely passionate about what we do, and that can come off as rude or pushy sometimes. But we don't really mean it! Promise! The loathing most bartenders feel for Bundaberg Rum can sometimes make them more hastily rude than usual, but we only want your taste buds to be satisfied. 


In Ireland, if a person walks into a pub and asks for a Guiness and the pub only serves Kilkenny, that person would turn on their heel and walk to the next pub, just for a pint of his favoured brew. I wouldn't call them crazy. I'd say "this is someone who knows what they like, and isn't willing to settle for anything else".


I have worked in quite a few bars in Brisbane (Bundaberg Rum's home-state capital) that don't even have a bottle anywhere in the bar. This is a sign of changing attitudes towards rum and a general knowledge boost of rum's customer base. I have also had people, when told that the bar doesn't stock it, walk out to find a venue that does. I think this is an incredibly admirable trait and brand loyalty is something Bundaberg Rum have developed very well. I feel they should be commended for that. 


I urge you, if you like Bundy there is a really good chance you will like other rums too. Just because you can't taste them as heavily through the coke, dry or ginger beer doesn't mean they are less potent, just more refined. 
Or if you are a loyalist, I say good on you for sticking to your guns. Do remember that Bundaberg Rum has been moving in a more refined and dynamic direction in the last few years. So maybe try some of their rum aged in port barrels or a 5 times filtered white rum! Maybe after these you'll be more adventurous and try something new.


I haven't tried the port barrel aged "Master's Collection No. 2" yet, but I'll try and find some and let you know how it goes!


So... Do you like Bundaberg Rum? Do you avoid it? Agree or disagree with what's been said? 
Comment below if you like. This was an article that took a long time to get 'just right' and it's always nice to know what you guys think.

xx

Christmas Eggnog (Tara Style)

It's that most wonderful time of the year, and what better way to celebrate than with a lovely glass of heady, well-spiced eggnog! The drink isn't very popular in Australia, as it's mostly associated with cold weather. I can understand why, the flavours are warm and spicy. 

But the thing is.. Eggnog is refrigerated, so it's very appropriate for our climate. Time to get 'noggy me thinks!

As the name suggests, this tasty beverage contains eggs, so vegans beware, you're in for a scare! Luckily my housies and I are the proud owners of 3 happy chooks who provide us with all the eggs we need. They also get to rome free in the garden along with their guardian and all-round lazy-bones friend Bobby.

Bobby-cat, Martha, June & Peggy

Most 'nog recipes will suggest you use brandy in your mix, but I opted for sherry. Not only did I already own it, but I find that it matches really well with the flavour of egg yolks in drinks (don't be too scared by the thought of yolks!). I used Ramos Pinto, a Portuguese sherry because I had it, you know, lying around. I also used my Home Spiced Rum to shake things up and make it nice and christmas-like. You can use normal rum, bourbon or cognac if you like.

Don't be worried if you don't have the exact alcoholic ingredients that I use for everything. I just happen to be in the fortunate position that I've had a lot of alcohol given to me over the years of working in the industry, and haven't had the time to drink it all yet!

I made a BIG batch of the stuff so I would have enough to take to a dinner party, and still enjoy it at home with some more good friends. It's the festive season, and I'll take any excuse to get festive.. Especially left-over eggnog.  "Woops! I made too much.. Looks like we're getting drunk again!"  ** YAY! **

Ingredients

The original recipe for this came from a site called Eggnog Recipe. I tweaked their Traditional Eggnog to my own liking. There are so many more types of 'nog in there. I encourage you to look around.. but still make my one, 'cos it's the best.

10 eggs (separated)

400ml thickened cream

400ml full cream milk

1 1/2 cups caster sugar

200ml Spiced Rum

100ml Sherry

Method

In theory you need 3 bowls to make eggnog, but I managed easily with 2. You also need to allow about 7 hrs before you want to actually drink it, most of that being chill time (you chill, the nog chills. Good times all 'round)

1  Separate your eggs and put the egg-whites in the fridge for later. Then add yolks and sugar to a mixing bowl and beat until the mixture is stiff.

2  Add sherry and rum slowly, mixing as you go.

3  Cover this mixture and put it in the fridge. Leave to chill for 6 hours (this is also your chill time, so go read a book, fight crime, anything awesome and relaxing)

4  About 30-45mins before you want to serve it up get your egg whites into another mixing bowl and beat them until stiff peaks form. Fold this into your yolky mixture.

What can I say? Other than.. my peaks, well, they're STIFF!

5  Clean up your egg white bowl and put in your cream, beat the cream until thick. You want it to just fall off a spoon. If you get it to scone 'n' jam consistency you've gone too far. Start again in this case. You're better off having it 'underbeaten' than 'overbeaten'. Fold the cream into your mixture and then transfer to a jug.

6  Give the jug a quick whisk to make sure everything is combined properly and so you get a nice frothy head. At this stage your drink should feel nice and thick to pass the whisk through. Pour into vessels of your choice and grate some fresh nutmeg over the top (ground nutmeg can also be sprinkled on if it's what you have).

7  Enjoy with friends! Below are some happy snaps from my second round of 'noggy good times. Drink it responsibly, maybe with some sweet treats. We had ours with lovely marzipan filled Stollen. A bit of a Northern Hemisphere style christmas treat, but hey I'm too poor for prawns!

Stollen and smiles, now that's what I'm talkin' about!

MERRY XMAS EVERYBODY!!

See you in 2012

-xx-

How To: DIY Spiced Rum!

Spiced rum is a relatively new craze taking over our tastebuds, and many bars around the traps have taken to making and sometimes ageing their own. You may have heard of popular brands such as Sailor Jerry and Captain Morgan's Spiced Gold.

I personally love an espresso martini with Sailor Jerry. Spiced rum can do great things for many of your favourite rum drinks. It adds a flavour complexity and sweetness that can often take away some of the "burn" you may experience when drinking rum.

In the spirit (get it, spirit) of making your drinks at home Christmassy and festive, I've decided to show you how I went about making my own spiced rum and how easy it is to make yours too. 

Don't get me wrong, the guys from Captain Morgan and Sailor Jerry have their shit together. Their rums are fantastic. But if you have some rum sitting around at home, why not give it a go?!

The first thing you need is (quite obviously) rum. I would suggest using a Jamaican rum because they have a more fruity taste, but any entry level rum will do, but please do not use Bundaberg Rum. This rum has its place (in a pub on tap), but no place here. It has characteristics that are not becoming of spiced rum.. I will touch on them soon in an upcoming post. I have decided to use Appleton Estate VX, a lovely Jamaican rum with big, bold, fruity flavours and a whole lot of balls (strength and taste!). 

I encourage anyone travelling overseas to pick up a bottle of rum Duty-Free on their way home because there are just SO many good reasons to have a (1L) bottle of rum lying around. In this case, mine is coming very much in handy!

So let's get into it.. Check out just how easy it is to have a tasty alternative at home!

Ingredients

200ml Rum (you can make as much as you like, just increase your spices as you increase your rum)

1 Birds eye chilli

1 Clove

2 Pods green cardamom

1 Pod black cardamom

1 Star anise

Caraway (about enough to cover your pinky nail)

1/4 Vanilla pod (sliced open vertically)

1 Cinnamon quill

Method

1.  Slice chilli in half and crack your cardamom pods

2.  Add all ingredients and rum to a jar (or any airtight vessel), and close the lid

3.  Put your jar somewhere warm (on top of your TV, coffee machine etc.). In Queensland 

        it's very possible to leave it in your house and have the same effect. I just left mine on           

        the kitchen bench where it got some sun, definitely enough warmth to have an effect in

        summer.

4.  Take out the chilli after one day, and leave the rest of the spices for 4 days. Fine strain 

         the rest and you're good to go!

You can try your own set of spices. Mine are not the steadfast rule for spiced rum.. Some other suggestions would be:

- Citrus peel (orange, lemon, grapefruit)

- Coffee beans

- Cocoa beans

- Anise

- Fennel

- Dark sugar

- Nutmeg

I would only suggest that you remove coffee or cocoa beans after 1 day of soaking, as the flavour can be overwhelming if they are left too long. Any dry ingredient you can think of just might work. This is a little like a choose your own adventure rum! 

It makes me happy to think that you can take this guide and go your own rummy way, so good luck!!

x