Why gin drinkers are skipping the tonic
Health conscious Aussies are skipping tonic with their gin on a night out. Here’s what they are drinking instead.
Sydney Taste
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Health conscious Aussies are skipping tonic with their gin on a night out — preferring low calorie options like soda water instead.
The Fox Hole general manager Chris Hynes said he had noticed an increase in drinkers breaking up their gin and tonic.
“I have noticed a larger group of people ordering gin and soda. I think it’s across the board, both men and women. We have 55 gins here and there some that are great with soda,” he told Delicious.”
“A lot of people are having a slow gin, which would be perfect with soda. Some of the sleepy gins, like sweeter Australian gins, don’t need tonic and work better with soda water.
“I think Australians in general are a lot more health conscious and wanted healthier options.”
Manufacturers have responding to the demand
Popular UK gin brand Whitley Neill Gin has partnered with soda this year to cater to the heath-focused market.”
“With Whitley Neill being so popular and soda fast becoming Australian’s mixer of choice when looking for a healthier option, the relationship comes as no surprise.
“The pairing will see us pave the way for those looking to experiment with new flavour combinations that are sure to impress even the longest-standing gin drinkers.”
The Fox Hole is joining the party to celebrate the inaugural American Express Delicious Month Out with $15 cocktails after 6pm and complimentary spiced nuts or marinated olives with the purchase of a bottle of wine.
MODERN AUSSIE CUISINE IS WINNING HEARTS ON VALENTINE’S DAY
Fresh, light and innovative — modern Australian cuisine is winning over hearts this Valentine’s day, beating out traditional favourites including Italian and Asian food.
Modern Australian topped the list as the most popular cuisine for the day of love according to new data from online reservation service Open Table.
And chef Brent Savage, the 2019 Delicious 100 Chef of the Year, said couples all over the country are choosing to champion fresh local produce presented in “world-class” dishes.
“Our dishes aren’t super rich, there’s not a lot of butter in Australian cooking as such. It’s fresh and light and we have access to some of the best produce in the world, some of the best organic vegetables,” said Savage, who owns Barangaroo restaurant Cirrus Dining.
Savage has created an innovative crab dish in the shape of a heart for his Valentine’s Day menu at Cirrus, but couples who miss out on February 14 can try the meal throughout autumn.
“The dish is a spanner crab salad, with fennel custard underneath it, picked China crab, trout roe and with the rest of the shells we make a bisque like dressing for the outside of the salad,” he said.
“I came up with this dish for the Valentine’s Day menu but we decided to put it on the menu permanently. It’s nice and light and very pretty. Even the shell is in the shape of a heart.
“Through autumn, we are using lots of game, lots of autumn fruits like pear, ingredients like saffron, burnt honey cream. Lots of warm ingredients.”
And while Savage acknowledged Australia was known for its diverse culinary options, he said modern Australian food came out on top because of its innovation and creativity.
“It’s always amazing to come back to Australia after travelling overseas. I always feel very satisfied to come home because I truly believe we are world class on the whole. There are so many fantastic restaurants and cooks and talents that we have,” he said.
“We are among the top five food countries in the world.”
WIN TICKETS TO THE ULTIMATE FOODIE PARTY
Sugar, spice, sweet beats and bright lights — this is the mantra for the hospitality industry in March with the launch of American Express Delicious Month Out.
The month-long food festival, starting on February 28, will include great meals alongside music, entertainment and interactive activities — the new recipe for winning over customers, according to celebrity chefs.
Dessert queen Anna Polyviou is adding headphones and a DJ set to her chef’s gear, playing her first gig at each of the precinct events in the CBD, Surry Hills and Potts Point.
And the pastry chef said in order to stand out in today’s saturated industry, chefs need an edge.
“A restaurant or a chef can offer the same thing, but what is the point of difference? For me it’s about engaging with my audience. Being more accessible to people,” she said.
“You do need to stand out. You want people to talk about you in a positive way so that when they are trying to decide where to dine, your name pops up.
“Our life revolves around food. Events like Delicious Month Out support local business. We are investing that money into the businesses. It’s about going out in your areas.”
The food festival is aimed at injecting revenue back into the industry after several tough years, with the rise of food delivery apps and dining at home and the lockout laws.
Delicious editor Kerrie McCallum said restaurants needed to encourage Aussies to eat out more.
“We look forward to injecting energy into a diverse range of venues across Sydney. There will be something for everyone, with great dining experiences and unique offers that encourage consumers to get out and eat out,” she said.
Chef Matt Moran will also be expanding his CV beyond food by playing host at the launch event.
“I’m really excited to be part of this great new campaign that spotlights local precincts to get people out and about and enjoying some of our city’s amazing dining experiences.”
On February 28 Barangaroo House will be a hub of food, with each level offering a unique experience.
House Bar, on the ground floor, will host a party starter event, Bea restaurant will host a VIP dinner, while Smoke will transform into a one-night-only Veuve Clicquot pop-up bar.
Two lucky Daily Telegraph readers have the chance to win tickets to join the Delicious team at the VIP launch event.
To enter visit, delicious.com.au/win