Episodes

There are many cocktail competitions in the bar world, but there isn’t one quite like Speed Rack. Speed Rack is the US-based high-speed bartending competition designed to highlight women and femme-identifying people in the bar industry, all the while raising money for charities supporting breast cancer research — and putting on one big party. And in 2025, Speed Rack is returning to Australian shores with the assistance of William Grant & Sons.

We talk to Calliope Draper, the recipient of the 50 Bets Bars Roku Scholarship at The World's 50 best Bars awards last October. Callie and Sam talk about the lessons learned from Bar High Five, Virtu, and Maybe Sammy, and the importance of inclusivity in the bar industry, and Callie's their efforts to build a community for queer and trans bartenders. We talk about the significance of practice, attention to detail, and creating welcoming spaces for all. You can find Callie's publication at http:...

We talk to Matty Opai abouthis time at Icebergs overlooking Bondi Beach. We talk about the significance of hospitality, the evolution of the bar scene, and how they create unique experiences. The discussion highlights the challenges and excitement of managing multiple venues, the art of hosting, and the balance between local patrons and tourists. We talk about the Icebergs Sgroppino, too!

We’re serving up another round of my interview with Emma Sleight, the head of content for The World’s 50 Bets Bars and The World’s 50 Best Hotels. It’s an interesting chat with someone occupying a one of a kind role in the global bar industry — and a high profile one at that.

In this episode of Drinks at Work, I spoke to Stefano Catino from the Maybe Group because in April the Maybe Cocktail Festival is back, that’s when a big bunch of the some of the world’s best bars and superstar bartenders come to Sydney for a week of guest shifts, hosted at Maybe Group venues. So on this episode I’m talking to Stefano at one of the newest of those bars, Little Cooler, about what we can expect from this year’s festival. It’s a massive undertaking, it takes the whole Maybe Group t...

In this episode of Drinks at Work, we talk about the role of brand ambassador for Fernet Branca with Federico Malavenda, the unique culture surrounding Fernet-Branca, and the exciting events planned to celebrate the brand. The Freddy shares insights into the Fernet Branca coin concept, the design competition for state-based coins, and the upcoming parties across Australia. They also discuss their personal journeys into bartending and the significance of Fernet in the hospitality industry. In thi...

In this episode of Drinks at Work, Sam Bygrave interviews Matt Dale, a seasoned bartender and the Rhubi brand ambassador. They discuss Matt's journey from New Zealand to Australia and London, his experiences in some of the world's best bars, and his new role promoting Rhubi, a low ABV rhubarb aperitif. The conversation delves into the importance of classic cocktails, the indie spirit scene, and what makes a great bar, emphasising the significance of atmosphere and hospitality in the drinks indus...

In this episode, Jason Williams discusses the upcoming opening of the Baptist Street Rec Club with Sam Bygrave. They explore the concept behind the bar, which aims to be a neighbourhood bar with a focus on high-quality drinks, music, and community engagement. The design reflects Australian nostalgia and local identity, while the staffing approach emphasises a positive team culture. The cocktail program features modern classics with some in-house tweaks, and Jason shares the way he approaches con...

In this episode of Drinks At Work, host Sam Bygrave interviews Trish Brew, a bartender turned brand ambassador, who recently launched her own gin brand, Bellicose Pink Gin. Trish shares her journey from starting in fast food to becoming a prominent figure in the bartending world, discussing the challenges of launching a new product in a saturated market. She explains the concept behind her gin, its unique flavour profile, and the importance of quality ingredients. Trish also delves into the hist...

In this end of the year episode of Drinks at Work, Sam Bygrave and Cara Devine discuss the highs and lows of the year, including notable openings and closures, the evolution of hospitality, and the importance of unique offerings in bars. They talk about the challenges faced by bars and the need for a well-rounded approach to hospitality, the legacy of iconic bars like Bad Frankie, and the challenges faced by destination bars, and loads more.

Sam Bygrave talks to Alexandre Gabriel to get his insights into the world of rum production, from Fiji to France to the Carribean, and how he became a master blender. We talk about the art of double ageing rum, and conversation around the importance of geographical indications in the rum world. Alexandre talks about yeast, fermentation and ageing in creating the spirit’s character. He also talks about what a life as a master blender is like, the evolution of Planteray, and the importance of comm...

On this episode of Drinks At Work, Fred Siggins talks to Sam Bygrave about the vibrant bar culture of Melbourne, his journey from chef to drinks writer and co-owner of Goodwater, and makes Melbourne’s pub scene unique (and better than Sydney’s). He also talks about the evolution of Australian rum today, with a greater range of sugarcane styles styles and emerging brands now available. And they get into the recent controversy around restaurant and awards criticism.

Sam Bygrave talks to Lachlan Bentley about his journey in the hospitality industry, focusing on his role as the bar manager at Gimlet and Apollo Inn. He shares insights into the collaboration with Never Never Distilling Co. to create a unique triple dry martini, how they craft their drinks program, and the training standards upheld in the bar. The conversation also touches on the evolving expectations of bar experiences, emphasising quality and service. This chat is made possible by Never Never...

Today’s guest on Drinks At Work is Josh Davies, is the Australian single malt whisky specialist for Whyte & Mackay, and that means he’s the ambassador for some very special whiskies — just like The Dalmore, which we talk about at length here. Josh is a Melbourne boy who spent time in England (in Leeds, not London, by the way); a butcher by trade who made the skip to the UK to play cricket, but fell in love with the bar world, before stepping into the world of ambassadoring. Josh talks about his...

On this week’s episode of Drinks At Work, we’ve got deep, deep expertise. I’m talking to the master blender for The Glendronach, Dr Rachel Barrie, about her career — she has, as she says in the chat here, nosed somewhere around 170,000 barrels of whisky to date. That is just a crazy number of whiskies to have been exposed to in one lifetime. We talk about what a week in the life of a master blender looks like, and we get into the new campaign for The Glendronach, which is all about Raising Expec...

On this episode, I’m talking to Evan Stroeve, the owner of The Waratah in Darlinghurst about what makes that place tick, how they structure their team, how they develop menus and the first few weeks opening a new bar. This chat took place at Bartenders' Weekender in Brisbane in June. You can enter the Drink of the Year Awards now — visit https://www.boothby.com.au/drinkoftheyear/.

On this episode, Sam Bygrave talks to Stefano Catino, co-owner of the Maybe Group in Sydney. The conversation delves into the essence of hospitality, the evolution of the bar Maybe Sammy, the impact of awards on business success, and the significance of building a strong team culture. Additionally, they explore leadership styles and the balance between work and family life in the hospitality sector. This interview took place during the Better Bars Summit at Bartenders' Weekender in Brisbane in ...

On this episode, I’m talking to Ross Blainey, the creative collaborations lead for Glenfiddich and The Balvenie. Ross discusses his unique role, which goes beyond the traditional brand ambassador duties by bringing elements from various cultural spheres such as fashion, art, and music into the whisky world. He emphasises the importance of genuine collaborations that create unique experiences, the need for flexibility and creativity in partnerships, and the significance of aligning brand values w...

On this episode, I’m talking to Samantha Payne, the drinks writer for Gourmet Traveller and noted wine writer, sommelier, and consultant. We talk about what makes a great wine list, discuss the rise of natural wine, the exciting developments in the world of wine, and champagne alternatives. We also talk about the integration of wine into cocktail bars and the importance of balance and variety in a wine list. This chat took place at Bartenders' Weekender in Brisbane in June.

On this episode, I’m talking to Luke Whearty, the bartender and owner of Byrdi in Melbourne. In this conversation with Luke, we talk about Byrdi and the five year milestone — theirs is part of the 2019 class of openings that had to contend with the pandemic in 2020 — he talks about what makes a good takeover or guest shift; and he walks us through the thinking and processes involved in bringing their current menu, titled Sonder, to life, and what comes next.

On this episode, I’m talking to Shirley Yeung, she’s the co-founder of Mix Haus, a WA-based non-profit working to support women in hospitality around Australia, she’s also the group operations manager for a stable of Perth venues including Foxtrot Unicorn, Edward & Ida’s, and Nieuw Ruin. Presented in partnership with #Just Add RHUBI. The second instalment of Rhubi’s national cocktail competition is open now for registrations. This year, they’ve partnered with Mix Haus, a platform to support and...

This episode we're talking to Nick Corletto. He talks about how the Maybe Mae philosophy has developed over time, and the upcoming celebrations for the bar's 10th birthday. Hidden Spaces Melbourne: The Attic, 304 Brunswick St, Fitzroy VIC 3065 (entrance off back lane) Date: Sunday, August 18th Time: 6pm – 12am Hidden Spaces Brisbane: Savile Row, 667 Ann St, Fortitude Valley QLD 4006 Date: Tuesday, August 20th Time: 6pm – 2am

Sam Bygrave talks to Joseph Chisholm about the role of innovation and creativity in the whiskey-making process. Joey shares his experience as the Balvenie brand ambassador and the responsibility of nurturing the brand. He highlights the handcrafted nature of Balvenie and the five rare crafts that contribute to its production. The conversation also touches on the legacy of David C. Stewart MBE, the former Malt Master of Balvenie, and the transition to the current Malt Master, Kelsey McKechnie. Jo...

In this episode of Drinks at Work, Sam Bygrave interviews Sebastian Soto, co-owner of Double Deuce Lounge. They discuss the bar's concept, its five-year anniversary, and the challenges of owning a bar. They also talk about the importance of staff retention and creating a positive work culture. The conversation touches on the bar's approach to drinks, including precise temperature control and technique-heavy methods, with insights into the journey of owning and operating a successful cocktail bar...