SYDNEY BAR WEEK – Food Symposium

For Sydney Bar Week 2023 Campari Academy hosted a Food Symposium for 100 of the most influential bartenders from across the nation.

The discussion revolved around setting up the food pairing occasion and heroing food and dining personalities to help bartenders better understand the role that bitter plays in the before and after dinner occasion.

The event was staged in three courses of discussion and degustation, with snacks and drinks curated by our chef talent and Campari Academy team.

The event was held at Shell House, running from 4pm until 6pm, the perfect Monday Aperitivo.

Trisha Greentree (Fratelli Paradiso) and Aaron Ward (Shellhouse) were joined by Jordan Kretchmer (Gourmet Traveller) and Alex Boon (Pearl Diver).

WHAT YOU DRANK

THE MEZZANINE
40mL Del Professore Rosso
20mL 1757 Vermouth di Torino Extra Dry
10mL Campari
Dash Grappa

Add all ingredients to mixing glass
Stir over good quality ice until chilled and diluted
Strain into chilled coupette
Garnish with two fizzy grapes*

*Fizzy Grapes
20 grapes
1 isi soda siphon
3 Co2 cartridges

Fill soda siphon with chilled grapes and seal
Charge with 1 x Co2, discharge, then charge with remaining 2, and leave in chilled for at least 4 hours
Slowly release gas when ready

THE VELVET REVOLVER – ALEX BOON
40mL Amaro Averna
20mL Oloroso Sherry
10mL Wild Turkey Rye
10mL Banana & Shio Koji Caramel*

Add all ingredients to mixing glass
Stir over good quality ice until chilled and diluted
Strain into chilled coupette
Garnish with layer of coffee & bay leaf cream**

*Banana & Shio Koji Caramel
1kg over ripe banana
1kg under ripe banana
.1gm pectin x ultra
500gm caster sugar
100mL shio koji
1gm banana oil

Blend banana and add pectin and sous vide at 40 degrees for an hour then strain off juice.
Skins of banana are chopped and placed in sugar overnight.
Juice and sugar and then mixed with shio koji and banana oil over low heat then finely strained.

**Coffee & Bay Leaf Cream
3l full cream
1l full cream milk
500g fresh coffee beans
500g fresh bay leaves/chopped/shredded

Sous vide at 45 degrees for 1 hour
Strain off then whip it, whip it good!