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This cocktail bar has an effortless, old world elegance but when the hospitality is so good, it's easy to forget you're sitting in a bar – you could be in the living room of a country manor. As the name suggests, Moya's specialises in gin and gin-based cocktails. The very friendly and knowledgeable bartenders are […]

Bar Fly – Gin Garden

Sydney's Museum of Contemporary Art has rolled out the Astroturf, popped the pink umbrellas and created a truly whimsical fairy-lit pop-up leafy oasis called the Gin Garden, that had me feeling like I'd time travelled and gatecrashed a 1950s backyard tea party.

Food News – Gin + Tonic

In the realm of adult soft drinks, richly red Sin-kō-nah Tonic Syrup [RRP: $24/200ml] is right up there, and what’s more, it’s Australian. In fact, owner Sarah Robins tells me, Sin-kō-nah “will soon be the only Australian-made tonic syrup as Blood Moon Tonic is closing down.” Expect a bittersweet edge from this drink, which contains about a third less sugar than other tonic waters.

Bar Fly: Grain Bar

If you can't afford a room at the Four Seasons, spend the night at its swanky hotel bar that coolly juts off the side instead. While my date was no stranger to whisky, Grain Bar's comprehensive Scotch menu left me cross-eyed somewhere in between the Glenfarclas and the Glenfiddich.


Using two crazy-good tonic syrups, Bar Manager Aaron Gaulke revolutionised my gin drinking. Inside this luxurious Double Bay bar, decked out in pale blue and marble with stately gilt settees, Gaulke commands an impressive array of gins.

Food News – Craft Spirit World

Craft spirits long predate hipsters, Emily Miles, is quick to point out in Craft Spirit World [RRP $39.95]; though our friends boasting “skinny jeans, statement tattoos, and a luxuriant beard” are certainly responsible for their recent resurgence in popularity.

Food News – Late Nights

With the Baird Government being granted another term in NSW, you might have given up all hope of the lockout laws ever being rescinded; especially as you watch Kings Cross rapidly morphed from being our entertainment district into a ‘sought after’ residential address using high-rise developments.

Bar Fly: Gasoline Pony

FACT: Gin tastes even better when you find out it's been made by a guy who started distilling spirits in his cubby house when he was only 11 years old, so that he could pick up chicks.

The Powder Keg

With Sydney’s largest collection of gin - currently sitting at 95 - in the hands of star mixologist, Grant Collins, I really didn’t expect to be raving about the food.

Food News – InterContinental Double Bay

All eyes are on the InterContinental Double Bay, set to launch in November. Providing Sydneysiders with the perfect bayside retreat, this hotel refurbishment (it’s the old Ritz Carlton) is poised to breathe new life into Double Bay.