New South Wales’ Night Time Industries Association (NTIA) released its latest Night-Time Economy Insights Report this week, highlighting the urgent need for the cost of doing business to ease. The report shows two main factors contributing to NSW patrons reducing their spending over the last year: cost of living pressures, along with uncertainty around public […]
NEW REPORT REVEALS FACTORS DIMMING NSW NIGHTLIFE Read More »
Three iconic gay bars on Oxford Street are being nominated for heritage status to honour their significant role in Sydney’s queer history. Universal nightclub (formerly Midnight Shift) at 85-91 Oxford Street, Palms at 124 Oxford Street, and the Oxford Hotel at 134 Oxford Street were selected following a study led by the City of Sydney
ICONIC OXFORD STREET GAY BARS MAY SOON GAIN HERITAGE RECOGNITION Read More »
Western Australia’s iconic Burlington Hotel, one of only four remaining Gold Rush pubs in Bunbury, is set to receive a new lease of life with new owners. This will be the first time in more than three decades that the pub has changed hands. Stepping up are Fiona Hutchinson and Brendan Craig, who promise to
In a global first, hospitality industry heavyweights launched a new survey at the end of February, aimed specifically at the demographics of the drinks industry. The purpose of the Drinks Industry Data Census Survey is to provide insight into all who work in the industry – from bartenders to owners and everyone in between. It
GROUNDBREAKING GLOBAL SURVEY TO SHED LIGHT ON THE DRINKS INDUSTRY Read More »
With St Patrick’s Day fast approaching, PubTIC has assembled another seven recipes, for a mouth-watering Irish menu, continuing from part one. Classic recipes, naturally including those featuring Guinness, will ensure a fun-filled celebration on the Irish day of festivities. Beef and Guinness Stew Like most Irish stews, beef and Guinness stew is simple to make
MORE TRADITIONAL IRISH RECIPES TO FEAST ON ST PADDY’S DAY Read More »
This rich and flavourful bread, made with the smooth depth of stout, delivers a hearty, slightly tangy loaf that’s perfect for any occasion—whether served warm with butter or as a side to a stew or soup. Twelve servings. Preheat the oven to 220 degrees C. Grease an 20x20cm baking pan. Mix oats, flour, sugar, baking
This basic yet delicious soup pairs well with soda bread or Guinness bread. Serves eight. Melt butter in a large pot over medium heat. Add leeks and season; cook and stir until leeks are tender. Stir cornstarch into stock and pour into pot. Add potatoes and bring to a boil. Stir in cream; reduce heat
This hearty Irish shepherd’s pie is a comforting classic that brings the flavours of Ireland straight to the table. Serves eight. Preheat the oven to 190 degrees C. Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly.
The aroma of these lamb shanks will draw in diners from all corners of a venue. Serves four. Heat oil in a large, wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks on all sides until browned. Remove and set aside. Drain excess grease. Add onion and garlic to pot over
A fantastic alternative to red meat, the seafood pot pie can be adjusted to suit for availability, using all fish or all shellfish, or a combination as desired. Serves six. Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery, and carrots; cook, stirring often, until vegetables are softened, and onion is
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