Wednesday, June 27, 2018



2016 Barbera ‘Terzini’, Piemonte Italy
This is the first of several bag in box collaborations we have coming through as we endeavour to change the prejudice against cask wine. With increasing wine prices from both Europe and Australia we are looking at ways of keeping wines that are well farmed and direct from producers under ten dollars a glass. It’s getting harder to find wines that offer both good provenance, quality and value. In particular the lower priced wines tend to have an ingredients list that raises eyebrows.

This first multi vintage blend we have collaborated with is from Carussin a Piemontese producer that farms bio-dynamically, exclusively imported by Giorgio de Maria Fun Wines. It is made from 100% Barbera d'Asti predominantly from the 2016 vintage with no additions aside from a low dose of sulphur at packaging. The quality of wine is DOCG Barbera d’Asti, however we asked the producer to declassify the wine to make the price point even more accessible.

The Barbera genuinely offers a sense of place and reflects the grower who produced it, which is such a rarity in a cask wine in Australia. We are excited to offer this to our clients at $9 a glass.

“I love the idea of making great wine accessible. Anything that can make well farmed wine from revered regions such as Piemonte more affordable with less edifice the better. This bio-dynamically grown Barbera is an example of working with the farmer to reduce the footprint and costs of the wine on the way to Australia, makes the wine more affordable.” – James Hird, Group Sommelier (The Dolphin Hotel, Icebergs Dining Room and Bar, Da Orazio Pizza + Porchetta, Bondi Beach Public Bar, The Bucket List, Hotel Harry)

In addition to the Barbera we are currently working on a Rose, White and Orange wine with several producers to release in the upcoming months. It’s wonderful to begin these collaborations and hopefully break down some of the ill will against bag in box.


Icebergs Bar – 1 Notts Avenue, Bondi Beach
Da Orazio Pizza + Porchetta – Shop LG09 The Hub 75-79 Hall St, Bondi Beach Bondi Beach Public Bar – 80 Campbell Parade, Bondi Beach
The Dolphin Hotel – 412 Crown Street, Surry Hills


Tuesday, April 24, 2018

Bondi Beach Public Bar


Maurice Terzini and the team behind the Dolphin Hotel opened the doors to Bondi Beach Public Bar

on the 20th of December 2017.

In the couple of months it’s been open Gourmet Traveller, Good Food, Broadsheet, Concrete Playground and The Daily Telegraph to name a few, have all been big fans, scattering reviews, key highlight meals and what’s on articles along their pages and online webpages regularly.

BBPB (Bondi Beach Public Bar) is open 7 days a week 11am till 1am everyday (Midnight on Sundays). Taking a spin as a modern public bar and a representation of a modern day pub in 2017, tapping into the energy and attitude of 70s & 80s Australian pub culture. The Locals of Bondi are often seen at the new Family-Friendly Bar right on the stunning Bondi Beach. “It’s an ode to traditional public bars, so there are counter meals, it’s an everyday venue.” - Maurice Terzini

The Bar is a sharp, raw, contemporary space, featuring lots of grey, white, black and concrete to make an easy fuss free space.With the blank canvas of the Bar, artist Matthew Bax has created a custom installation and works by late Australian photographer Rennie Ellis ads bright life and mood around the venue.

The food heroes are namely; Pizza - romanesque, flat, crispy in style with a nod to New York and New Jersey; The “Double Patty Bondi Matty” or “Squish” burger, a rendition of a burger Monty Koludrovic made with Matty Matheson (VICE Munchies) for an event last year at the Icebergs; "Bella’s Hot Fried Chicken", a homage to good friend Morgan McGlone of Belles Hot Chicken fame; sweets to revolve around house made gelato by Icebergs Dining Room’s Jaclyn Koludrovic.

Being a bar there will also be a spin on the classic bar snacks, including Pinzimonio; Prosciutto Crochettes; Herb Polenta Nuggets, and a King Prawn Piadina with Fennel, Herbs & Seaweed.

Any pub menu wouldn’t be complete with plates like schnitzel, fish and steak. The BBPB take on these classics are: Cotoletta Alla Holstein - Crumbed Chicken, Fried Egg, Anchovy, Caper, Lemon & Rocket; Bistecchina - Black Angus Minute Steak, Proper Chips & Roasted Mushroom Sauce; Grilled Market Fish - Cauliflower Caponata, Olive, Radicchio, Dill & Lemon.

The Drinks list has taken lots of interest with its Fast and Fresh classics such as the No. 8, Negroni and a selection of Spritzes as well as Harvey Wallbangers & White Russians.

Along the Classics there is the extensive Wine list, “It’s been great fun putting together the BBPB wine list. It’s pretty wild for a Public Bar to have Latta Vino orange wine and our exclusive bottling of Cantina Giardino Terzini Anfora Rosato in the mix. We really wanted the Public Bar list to be accessible so we have sourced some cracking lo-fi wine made in the Adelaide Hills (a Sauvignon Blanc) and Pinot Grigio from the King Valley in Victoria to keep the beach-goers hydrated.” Comments James Hird, BBPB’s sommelier & drinks list creator.

Get involved!: BBPB website:


Monday, April 23, 2018



Born from its commitment to continuously challenge the conventions of denim design and lead the industry in sustainable innovation, G-Star RAW launches its most sustainable jean ever in S/S ’18, the G-Star Elwood RFTPi jean. Developed by analyzing each part of the denim design process and exploring how to reduce the environmental impact at every step, the G-Star Elwood RFTPi jean marks a milestone in sustainable denim manufacturing.

How the G-Star Elwood RFTPi Jean was made:

  1. G-Star partnered with its suppliers to develop the cleanest indigo dyeing process in the world – a world’s first. Working with DyStar and Artistic Milliners the cleanest indigo technology ever was formulated using 70% less chemicals, no salts and producing no salt by-product during the reduction and dyeing process, consequently saving water and leaving clean and recyclable water effluent.
  2. The most sustainable washing techniques, responsibly made. G-Star worked with long-standing partner Saitex to make and wash the garments with their utmost care for people and environment. By employing sustainable technologies, good chemistry and renewable energies, 98% of the water will be recycled and re-used and the other 2% will be evaporated, leaving no water to be wasted or discharged into the local environment.
  3. Only 100% organic cotton was used. Using cotton which is grown without synthetic fertilizers and toxic pesticides sustains and improves the health of soil, ecosystems and societies.
  4. All other components not conducive to easy recycling were removed. G-Star removed all rivets and zippers and instead used eco-finished metal buttons. In addition, all labelling and carton packaging is responsibly sourced.

In pioneering these new means of production, while maintaining uncompromising dedication to quality and style, G-Star aims to be an instrument for change in the denim industry - leading the way for independents and other global brands alike. As a result, G-Star worked with its mill partner to certify the newly developed denim fabric. This fabric is the first denim ever to be Cradle to Cradle Certified™ at the Gold Level by the Cradle to Cradle Products Innovation Institute . G-Star and its mill partner created an open-source access to their most sustainable denim fabric development processes which now can be accessed through the Institute’s Fashion Positive Materials Library.

“Almost everyone has a pair of jeans in their closet. As a key player in this market, G-Star RAW takes responsibility to lead by example in promoting sustainable denim innovation. Our new denim fabric and its revolutionary indigo process will become an open source for the rest of the industry to use. We would like to invite others to join us towards cleaner and more ethical denim production globally.” - Frouke Bruinsma, Corporate Responsibility Director of G-Star RAW.

“We are really proud to have collaborated with our partners G-Star and DyStar in developing the most sustainable denim fabric ever made at Artistic Milliners. Together we have pioneered a radical new dyeing method which is hydro and salt free, we call the process Crystal Clear. This is perhaps the most radical change to the indigo dyeing process since its industrialization. Even though this formula is in its infancy we are hopeful that in due time it will be adopted by the denim industry at large as there is an unprecedented environmental/water saving potential in using this method.”- Omer Ahmed Director of Artistic Milliners.





The G-Star Elwood RFTPi jean, together with its counterpart the D-Staq RFTPi denim jacket, will be available in stores and online from February 15th for both men and women.


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