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#melbourne
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How Bar Clara found success through simplicity
Photography by Kit Edwards Down neon-lit stairs and through a curtained doorway in Melbourne’s Chinatown, Bar Clara offers respite from the city noise. Since opening in 2019, owner and general manager, Joel McKenzie, has built its reputation for consistency, restraint, and connection. McKenzie’s approach is grounded in early experiences around the table. “Special dinners with… The post How Bar Clara found success through simplicity appeared first on australianbartender.com.au .
by Alexandra Zinghini1 viewexplainerfeaturedpeoplevenuesbar-claramelbourne - news
Raising The Bar
Our hand-picked selection of wine and drinks news from Australia and around the world. The post Raising The Bar appeared first on Food Wine Travel .
by Christine Salins6 viewswinewine-featuresfestivalsmelbourneproseccoraising-the-bar - news
Burns Night 2026
<p><a href="https://whiskyandale.com.au/wp-content/uploads/2026/01/Burns-Night-2026-Instagram-Post-45.jpg"><img loading="lazy" decoding="async" class="alignnone size-full wp-image-7146" src="https://whiskyandale.com.au/wp-content/uploads/2026/01/Burn
by whiskyalement4 viewsuncategorizedburns-nightburns-night-2026melbournerobert-burns - news
SHOP: 12 whiskies we poured on repeat in 2025!
As a whisky bar owner, the stakes are high when we’re attending a Christmas party. Everyone looks expectantly at the bottle in our hands when we walk through the door. This year, Jules and I have pulled together a list of quaffable favourites under $200, selected to please the Christmas crowds. These are some of Melbourne’s top whiskies of 2025, as […]
by whiskyalement4 viewsuncategorizedbottle-shopfuji-single-grainglenmorangie-a-tale-of-tokyomelbournewhisky - news
Recent meals
A fortnight of wonderful food (and wine) in Melbourne and along the Great Ocean Road. First up, a very old school Cantonese meal at Flower Drum . It's like a time capsule, suited middle aged waiters hover attentively, they remind me of long forgotten uncles. . . We open proceedings with a bowl of egg crusted deep fried fish skins and for a moment I feel like a child again, sitting in a noisy dai pai dong slurping fat rice noodles and fish cakes washed down with a tiny bottle of Kowloon dairy milk. Embla was a trip favourite. The room has a terrific vibe, and after the formality of Flower Drum it was a delight to have unobtrusive wait staff. The food was comforting and delicious. Every plate a winner - the guilty bites of pressed chicken skin crisps with whipped anchovy and chicory; the soft creamy fried polenta cubes; the succulent poussin with its amazing guanciale and sage flavoured sauce that demands a side order of the thickly sliced house bread to mop up the juices. Rated -
by noreply@blogger.com (Edward)5 viewsfoodmelbournepostcardrestaurantswine-lists