The 20 best whiskies you can buy right now

Here’s our list of the top 20 single-malt scotches you can find and drink without a time machine or an unlimited bank account.

By Dan Dunn 01/11/2018

People get hung up on the word “best,” especially when that word comes attached to a phrase like “20 Best Whiskies You Can Buy Right Now.” You can practically hear the protests already—“But if there are 20 of them, how can they all be ‘best?’” To these people I say politely (and with infinite patience): Pipe down. There are as many expressions of scotch as there are angels nipping at every whisky cask in the Hebrides and as there are snooty grammarians who want to take the fun out of the pursuit of incredible liquor.

Speaking of pursuit, it’s worth pointing out another important caveat to this list. This is not The Best Scotches of All Time. It does not, for example, include The Macallan Valerio Adami 1926, of which there are only 12 bottles in the world—the last of which sold for just over $1 million at auction. I’m not discouraging you from chasing those bottles, of course, but my purpose here is to let you know about the best scotches you have a chance in hell of finding via an online retailer or at a top-notch liquor store. Given a modicum of motivation, every one of the whiskies on this list is eminently gettable. In fact, I suggest you treat this article sort of like an adult version of Pokémon Go, but instead of wandering into traffic while trying to bag a Charmander, you should wander into the welcoming arms of your local hoochmonger in search of The Glenlivet 18 Year Old. If you do somehow manage to capture every single one of these semi-rare beasts, tag us with the evidence at @robbreportau

As far as “best” goes, while the term is inherently subjective, if there is a person alive who can’t find their own personal “best” in here, I’d like to have a chat with them, preferably over a dram of Lagavulin 16 and explain to them, gently and with an excess of solicitude, that they should try more new things. Oh, and one other caveat: No two products from the same distillery could appear in the list, because fairness. See you in the Hebrides, my sweet angels.


The Macallan Triple Cask
Photo: Courtesy of The Macallan

The Macallan Triple Cask Matured 18 Years Old

This legendary single malt, formerly known as Fine Oak 18 Years Old, is an amalgam of spirits aged in a trio of different oak casks—sherry-seasoned European oak, sherry-seasoned American oak, and American ex-bourbon barrels. Of the many brilliant expressions produced by the Macallan, Triple Cask Matured 18 ($399)—arguably, of course—best exemplifies the identity of the brand’s core range: scotch that is exceedingly smooth, elegant, and adorned with disparate tastes that somehow come together in perfect harmony. Dominant flavours include rich dark chocolate, dried coconut, and orange, with subtle notes of vanilla, nutmeg, and wood smoke. Best enjoyed neat with a side of toasted marshmallows dipped in Pedro Ximénez sherry.


The Balvenie DoubleWood 12 Year Old
Photo: Courtesy of The Balvenie

The Balvenie DoubleWood 12 Year Old

The inimitable David Stewart has been at The Balvenie going on 60 years. He’s the longest-tenured and most highly decorated malt master in the business and has had a hand in the development of some legendary whiskies, from the Tun 1401 series to the DCS Compendium, a collection of 25 handpicked casks curated by Stewart that include vintage single malts spanning his illustrious career. But of all the whiskies he’s made, Stewart once told me, he’s most proud of DoubleWood 12 Year Old ($82), which changed the way the industry approached spirit maturation. It’s aged in two types of barrels: American oak and European oak sherry. Today, virtually every whisky distillery in the world has similarly aged whiskies in their portfolio, but only one is the true original.


Highland Park Odin
Photo: Nick Korn

Highland Park Odin

Released in 2015, Odin (around $490) outmuscled Freya, Loki, and Thor as “Top God” in Highland Park’s Valhalla Collection, commemorating the Orkney-based distillery’s Norse heritage. Aged 16 years in a combination of first-fill sherry casks and refill hogsheads, it’s a robust whisky imbued with Highland Park’s trademark dense fruitiness, tinged with a subtle peaty component. There are other tasty treats in the mix, as well, including toasted walnuts and baking and wood spices. It’s rich and chewy and drinks like a meal. An estimable dram tailored to fit serious scotch drinkers. Bottled at 111.6 proof, it’s the highest proof of any Highland Park release.


Aberlour A’Bunadh
Photo: Courtesy of Aberlour

Aberlour A’Bunadh

Every February, for as far back as anyone can recall, the folks at Aberlour in Speyside have been emptying a bottle of whisky into the River Spey to “bless” the beginning of salmon fishing season. And wouldn’t you know it, the salmon haven’t once raised an objection. A’Bunadh is Scottish Gaelic for “of the origins,” a nod to Aberlour’s founder, James Fleming. This full-bodied, creamy expression is produced one batch at a time and matured exclusively in first-fill oloroso sherry casks. The nose offers mixed spices, praline, and citrus zest. On the palate is a cornucopia of bright fruit flavour spiked with ginger and dark chocolate. It’s bottled at cask strength, which hovers around 122 proof, varying slightly from cask to cask. Truly a game changer in the whisky world, Aberlour A’Bunadh ($140) has commanded a cult-like following since it was introduced in 1997.


The Dalmore 15 Year Old
Photo: Courtesy of The Dalmore/Till Britze

The Dalmore 15 Year Old

With its emphasis on rich chocolate and orange notes resulting from sherry-cask aging, the Dalmore 15 ($175) is the epitome of this Highland producer’s house style. In this case, the liquid is split between three barrel types for aging, all culled from one of Spain’s most well-known sherry bodegas, González Byass, purveyor of Tío Pepe Fino Sherry. The Dalmore 15 presents a host of felicific flavours, including cinnamon, nutmeg, vanilla, and green apple. It’s a holiday party in a snifter. A stroll through a field of pine trees in December. A whisky that feels like a joyous homecoming.


Bunnahabhain Scotch Whisky
Photo: Courtesy of Bunnahabhain

Bunnahabhain 25 Year Old

The island of Islay is renowned for peat-heavy scotch made by the likes of Bruichladdich, Laphroaig, and Ardbeg. The region’s most notable outlier is Bunnahabhain, where, since 1881, it’s produced exceptional whisky with nary a hint of peat influence. Bunnahabhain 25 ($980) is an exemplar of elegance and balance. Aged in ex-bourbon, scotch, and sherry casks, it offers aromas of polished leather, rich dried fruits, and spiced oak. Primary flavours are sweet berries, roasted nuts, and cereal, with a touch of sea salt on the finish. In 2010, Bunnahabhain upped the proof from 86 to 92.6, providing an extra measure of oomph to this world-class whisky.


Talisker 10 Year Old
Photo: Jo Hanley

Talisker 10 Year Old

This briny beauty is a classic island whisky from the oldest distillery on Skye, founded in 1830 on the south shore of Loch Harport, a gorgeous area that yields beautiful whisky. The nose on Talisker 10 ($78) opens with a surge of peat smoke followed by hints of salty seawater and citrus. With a full-bodied and rich mouthfeel, it’s a whisky that offers considerable warmth. The flavour profile is highlighted by dried-fruit sweetness, smoke, and cereal grains. Pepper has a go at the back of the tongue, producing a long finish that strikes a balance between sweet and spicy.


Oban 14 Years Old
Photo: Courtesy of Oban

Oban 14 Years Old

Oban (pronounced “OH-bin”) is a port town in western Scotland known as the gateway to the Hebridean islands. Its eponymous distillery, established in 1794, produces whisky with a flavour profile that straddles the smoky style of the Scottish islands and the livelier, more toothsome malts made in the Highlands. Oban 14 Years Old ($105) is a wee bit oily and quite a bit weighty. Smells like lemons and pears sprinkled with sea salt, set atop a table that had recently been on fire. Tastes like dried figs dipped in honey up front, followed by some oak and malt dryness. Begs to be paired with oysters and smoked salmon.


Bruichladdich Black Art
Photo: Courtesy of Bruichladdich

Bruichladdich Black Art 1990, Edition 6.1

The sixth commercially available version of this mythic whisky is an unpeated Islay malt aged 26 years in cask types Bruichladdich prefers to keep secret. What is manifest, though, is that Black Art ($490) is an exceptionally rare and unique dram. The aromas are plentiful, among them raisin, apple, blackberry jam, brown sugar, and charred oak. The vitality of the oak and the fruit is sensational. It’s a whisky that twists and changes constantly. Mysterious and inscrutable, it delivers an assortment of tastes that surprise and delight, from honeycomb to ginger-nut biscuits to tobacco. It is non-chill-filtered and bottled at a cask strength of 93.2 proof.


Bowmore 15 Year Old
Photo: Courtesy of Bowmore/Paul Strabbing

Bowmore 15 Year Old

Located along the shores of Loch Indaal, Bowmore holds the distinction of being the oldest licensed distillery on Islay. At 15 years old, though, the finest whisky in the portfolio is just a pup. Bowmore’s centuries-old stone warehouse, the No. 1 Vaults, famously begets whisky of impeccable balance, complexity, and beauty, as exemplified by the 15 Year Old expression ($110). Breathe in and delight in aromas of toffee, ripe berries, and charred oak. Savor the brininess on the tongue and the taste of pineapple dipped in chocolate, seasoned with salt. And, of course, the whole blessed deal is enwreathed in Islay’s signature smoke.


Lagavulin 16 Years Old
Photo: Courtesy of Lagavulin

Lagavulin 16 Years Old

The most celebrated of the five whiskies in the Lagavulin range is the stuff of legend, for peat’s sake. Peat, of course, is the lifeblood of Islay whisky, and there’s nary a dram produced on that scotch-soaked isle that is as peat-forward as Lagavulin 16 ($120). It’s a smoke show, simple as that. Okay, maybe not so simple. There’s a bit of sweetness to this whisky, and some seaweed and bacon notes, as well. Mouthfeel is slightly oily, the juice chewy. It’s the spiritual kin of the Shetland sweater—stylish, full of texture, and a source of great warmth.


Glenmorangie Signet
Photo: Courtesy of Glenmorangie

Glenmorangie Signet

What makes this whisky such a standout is a singular stroke of genius by master distiller Bill Lumsden—marrying barley with chocolate malt to produce the mash. The designer casks made bespoke for Glenmorangie from American white oak play a key role, as well. Signet ($240), the richest whisky in the brand’s expansive portfolio, smells of plum pudding and fresh coffee. The palate leads with sweet vanilla icing and then pivots to sizzling spices, lemon, and bitter mocha. The dramatic swing can be momentarily bewildering, but in the most fun, wiliest, whiskiest way possible.


Ledaig 1996 19 Years Old
Photo: Courtesy of Ledaig

Ledaig 1996 19 Years Old

Lest ye be mistaken for a whisky neophyte, remember that this single-malt scotch from the Inner Hebrides is pronounced “la-chayk” or even “la-chik” (“la-dayg,” on the other hand, sounds like a Bond villain). Ledaig, “safe haven” in Gaelic, is handcrafted at the Tobermory Distillery, the only whisky production facility on the impossibly colourful Isle of Mull. The Ledaig 1996 19 Years Old ($280) is what is often referred to as a “peat bomb,” crackling with smoky goodness from sniff to finish. And bless the ole malt master’s heart for all the other wonderful things at play in this whisky—toffee and seaweed on the nose, with apple, orange, and black pepper mingling on the palate. Finishes long, with peaty embers glowing.


Glenfarclas scotch
Photo: Courtesy of Glenfarclas

Glenfarclas 17 Year Old

Glenfarclas can be challenging to pronounce, especially after a dram or two, but don’t let that deter you from going for it. This classic Speyside whisky is worth twisting the tongue over. The rich amber-coloured 17 ($140) is full-flavoured and balanced, develops slowly, and brims with sweet malty notes and the intensely jammy flavour of a black mission fig—and with a touch of peat smoke and a hint of oak to boot. It combines the smoothness of the distillery’s younger whiskies with the depth of the older expressions.


Old Pulteney 21 Year Old
Photo: Courtesy of Old Pulteney/Reuben Paris

Old Pulteney 21 Year Old

Old Pulteney, which was founded in 1826, is located way up in the Scottish Highlands near the royal burgh of Wick, making it the most northerly whisky-making facility on the Scottish mainland. Old Pulteney is known as “the Maritime Malt,” and the 21 Year Old ($270) certainly has its sea legs . . . er, sea mouth, as evidenced by its fish-oil-like texture and prominent briny notes. The bulk of the spirit that goes into the final blend was aged in ex-oloroso sherry casks, imbuing the whisky with rich toffee and vanilla flavour. There are biscuits, dates, and baked apple in the mix, as well, with smoke and a hint of iodine on the lingering finish.


The Glenlivet 18 Year Old
Photo: Courtesy of The Glenlivet

The Glenlivet 18 Year Old

The Glenlivet’s master distiller Alan Winchester has made many fantastic whiskies over the years, none more significant or awarded than the 18 Year Old ($150). Winchester shepherds this expression through several different cask types, including both first- and second-fill American oak (for tropical fruitiness) and ex-sherry oak (for spicy complexity). It’s an intense whisky, full of ripe citrus and winter spice flavour. The Glenlivet 18 has garnered virtually every award of note handed out in the spirits industry, and deservedly so. It may well be the most complete mass-market whisky of all.


Ardbeg Corryvreckan
Photo: Courtesy of Ardbeg

Ardbeg Corryvreckan

This whisky takes its name from a famous whirlpool that lies to the north of Islay, where swimming is definitely not encouraged. Like its namesake, the Corryvreckan single malt ($165) is a deep and turbulent force, swirling with intense flavours such as vanilla, bacon, blueberry, and black tarry espresso that coat the palate with rich, melted, dark fruits. The finish is long and powerful and delivers chocolate-coated cherries and hot pepper sauce. Awarded The World’s Best Single Malt in 2010 by the World Whiskies Awards.


The Glenfiddich 21 Year Old
Photo: Courtesy of Glenfiddich

The Glenfiddich 21 Year Old

The Glenfiddich distillery is synonymous with Speyside whisky, and this expression is ripe with the brand’s signature cereal grain and subtle oak notes. Ah, but malt master Brian Kinsman adds a sublime touch, finishing the 21 Year Old (around $220) in Caribbean rum casks that rouse exotic fruit flavours such as mango, lime, and banana. Opens soft on the palate and then busts a move toward brisk and peppery, with smoke and ginger on a very long and warming finish.


Craigellachie 23 Year Old
Photo: Courtesy of Craigellachie

Craigellachie 23 Year Old

Craigellachie was founded in 1891 but only recently entered the single-malt market with this powerhouse whisky, which won the Best in Show prize in 2015 at the prestigious San Francisco World Spirits Competition. Craigellachie 23 Year Old ($750) has the fresh tropical fruit flavour you’d expect from a Speyside whisky, complemented by toasted oak and a zing of menthol freshness. And there’s pineapple, too. Delicious pineapple.


The GlenDronach Single Cask
Photo: Courtesy of GlenDronach

The GlenDronach Single Cask 1990 #2257, Aged 27 Years

This limited-edition single malt from the esteemed Highlands producer was released in 2018 and became an instant classic in the offhand opinion of at least one whisky-soaked observer (ahem!). The GlenDronach Single Cask 1990 (around $1,540) spent more than a quarter century resting inside a sherry butt, which was as consequential to the flavour profile as it is funny to say out loud. The sherry wood imparted nuttiness and dark fruit flavour. Time imbued the spirit with intensity. And make no mistake, this is a heavy-duty dram. Afford it the respect it deserves,or be prepared to pay a steep toll the next morning.

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Everybody Loves Naomi 

Fashion fans adore her. And so do we. Lucky, then, that a new exhibition is paying homage to four decades of snake-hipped catwalking.

By Joseph Tenni 22/06/2024

Naomi Campbell contains multitudes. Since emerging on the scene in 1986, modelling for British designer Jasper Conran, the statuesque stunner has used the runway for takeoff. She has ventured into all aspects of the culture, from Vogue to Playboy and reality TV. In the business arena, she has dabbled in publishing and the two F&Bs (fragrance and beauty, and food and beverage). Her philanthropic efforts are legion.

Naomi is better known than any of her peers and, aged 54, remains more relevant than ever. As a testament to her pervading influence, a new exhibition, Naomi: In Fashion, is opening at London’s Victoria & Albert Museum. Celebrating her 40 years in the spotlight, the show includes clothes from the model’s closet and some of the designer fashion she has helped to immortalise.

We all know her snake-hipped walk, her glowing skin, her famous paramours, and—yes—her many tantrums and tiaras. But how much do we love her exactly? Let’s count some of the ways. 

1. She Was Born to Be Famous

Many people know Naomi for her appearances in music videos for Michael Jackson’s In the Closet and George Michael’s Freedom! ’90—the latter also featuring fellow supermodels Linda, Cindy and Christy. But Naomi has been in front of the camera since she was a child, and her prolific music-video career predates her modelling. At 8, she appeared in the official video for Bob Marley’s 1978 hit Is This Love. At 13, Culture Club cast her as a tap-dancing teen in I’ll Tumble 4 Ya. It would be another two years before she was discovered by model scout Beth Boldt, while shopping in London’s Covent Garden.

Courtesy Off-White. Photo Victoria and Albert Museum, London.

2. She Hits All the Right Notes

As anyone who has ever seen Unzipped, the 1995 cult fashion documentary by Douglas Keeve, Naomi always has a song in her heart. She put her mouth where her money was in 1994 and recorded an album, Babywoman. The cover art featured Naomi, photographed by Ellen Von Unwerth, shaving her legs while sitting on the toilet. Fittingly, the album was canned—despite assistance from contributors like Donna Summer and PM Dawn. 

3. She’s Always Ready for Her Close-Up
Hollywood’s history is full of models who went on to become successful actors. Naomi is not one of them. But not for want of trying. Her turn as a nightclub singer in Vanilla Ice’s 1991 movie Cool as Ice flies under the radar but doesn’t deserve to. Nor does her scene-stealing cameo as a French cheese shopper in The Night We Never Met, alongside Matthew Broderick and Jeanne Tripplehorn. Or her playing a sexy telephone operator in Spike Lee’s Girl 6. Who else has that kind of range? 

4. She Tells It Like It Is

We’d be remiss not to mention her 1994 novel Swan. A roman a clef about a young girl breaking into the modelling industry, flanked by her four besties who are also divas in training heels, it certainly played with genres. A murder-mystery-cum-sexy-romance-cum-vocational-advice page-turner, or something like that, this guilty pleasure was cruelly overlooked and relegated to the annals of bargain bins everywhere. 

5. She’s Got a Mind for Business

Naomi has been vocal over the years about making less money than her white peers and was not going to wait for the industry to catch up. Instead, she has ventured into businesses ranging from her former stake in the Fashion Cafe in New York to her signature fragrances, first released in 1999. What does Naomi smell like? Subtle yet complicated, consisting of top notes of peach, coconut and bergamot with a deep, woody base of cedar and sandalwood—apparently.

6. She Gives Until It Hurts

For a so-called narcissist, Naomi has often put her fame to philanthropic use. She has galvanised black models in fashion with the Black Girls Coalition and has raised money for Africa, Haiti and disaster relief worldwide, including after the Mumbai terrorist attacks. When she was dating the Russian billionaire and Aman Resorts owner Vladislav Doronin, she became committed to saving the tiger. Is there anything this overachiever can’t do?

7. She Can Make Hay From Anything

When she was sentenced to community service following allegations by a former employer that Naomi had attacked her with a mobile phone, the model emerged from her punishment dressed in couture and trailed by a photo crew who were shooting a fashion layout of her for W magazine. And when she was summoned in 2010 to appear in a war crimes trial against former Liberian president Charles Taylor—in relation to an uncut blood diamond he’d allegedly given her—our girl showed up in an Azzedine Alaïa twin-set and wearing a silver “evil eye” necklace, turning the courtroom into a photo opportunity.

8. She’ll Be on Your Side for Evermore
The fashion industry is hardly known for its loyalty or congeniality, but Naomi has maintained decades-long friendships with not only her supermodel sisters like Christy Turlington but also some of the most powerful and difficult players, including John Galliano and Marc Jacobs. That she has remained tight with so many of her friends is not lost on her adoring public. She must be a loyal person and in return, fans everywhere remain loyal to her.

Naomi: In Fashion runs from June 22, 2024, until April 16, 2025, at the Victoria & Albert Museum, London; vam.ac.uk

Courtesy Vivienne Westwood. Photo Victoria and Albert Museum, London.

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The Sapphire Dinner 2024 Raises Support for Ocean Conservation

This year’s boldfaced bash raised funds for our critically under-supported national treasures. 

By Horacio Silva 22/06/2024

The big fish of Sydney society came out Thursday night for the third annual Sapphire Dinner to raise much-needed money for ocean conservation. Held in conjunction with the Art Gallery of New South Wales, the boldfaced bash was the first sit-down dinner held at the Tank, a repurposed World War II fuel container that sits beneath the Art Gallery’s new wing. 

Set against a backdrop of immersive ocean-inspired video projections by South Korean digital creators d’strict, and with a dress code that inspired guests to recycle their most fabulous fashions, the zero-waste dinner supports The Sapphire Project’s mission to galvanise the community to take action to protect our oceans and the Great Barrier Reef.

Deep-pocketed VIPs who walked the evening’s blue carpet included  Malcolm and Lucy Turnbull, real estate maven Monika Tu, Penelope Seidler, Anna Marsden (Managing Director of Great Barrier Reef Foundation), Michael and Tina Brand, Andrew Cameron, MCA Chair Lorraine Tarabay, Myer boss Olivia Wirth, benefactors Paris Neilsen and Beau Neilson, and Paul Howes and Olivia Wirth, the power couple known as ‘Paulivia’. 

Retired swimmer Giaan Rooney MC’d the event, hosted by Sapphire Committee co-chairs Hayley Baillie and Ryan Gollan and committee members Ian Thorpe AM, Luke Hepworth, Clare Herschell, Susan Wynne, Brioney Prier, Bianca Rinehart, Doris Ma, Kate Champion, Ellie Aitken, and Chong Chua. 

A troupe of former Australian Ballet dancers and a musical performance by the Fijian-Australian singer and actress Paulini entertained the revellers.   

Among the auctioned items was an original work by Del Kathryn Barton, which raised more than $200,000 in a high-spirited bidding war led by Four Pillars Gin founder Stu Gregor, whose expletive-laden entreaties were suitably salty. 

Nobody minded, given that more than a million dollars were raised to support the criminally underfunded ocean conservation (it’s estimated that only about 2 percent of philanthropy in Australia goes towards the preservation of our precious national treasures), with funds going to support important initiatives such as The Great Barrier Reef Foundation, the University of Sydney’s One Tree Island Research Station, the Australian Museum’s Lizard Island Research Station, the Australian Sea Lion Recovery Foundation and Biopixel Oceans Foundation’s Project Hammerhead

The Sapphire Project Dinner 2024
Clare Herschell, Kate Champion, Bianca Rinehart & Hayley Baillie
The tablescapes at the Sapphire Project Dinner
Ian Thorpe
Adrian and Beck Buchan
Monika Tu
The Sapphire Project Dinnner 2024
Lucy & Malcolm Turnbull
Sapphire Committee co-chairs Hayley Baillie & Ryan Gollan

For further information, visit SapphireProject.com.au

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The 10 Best Omakase in Sydney

Sydney’s best Japanese chef’s-table dining experiences.

By Belinda Aucott-christie 06/06/2024

In Japan, where food is a cultural art form, omakase stands for traditional Japanese foods made with seasonal ingredients. A good omakase meal, prepared with purity and mindfulness, can make an unforgettable imprint on the culinary memory. Yet in a land defined by seasonal traditions, omakase is a relatively new concept.

Omakase originated in Japan in the 1970s as affluent Japanese began to dine more regularly at first-rate sushi counters. Bowing to the expertise of the sushi master, omakase loosely translates to “I’ll leave it to you.” In a setting where money is no object, letting the chef decide was designed as a chic way to take the awkwardness out of ordering.

In Australia where there’s an abundance of fresh seafood, omakase menus have experienced a recent rise in popularity. Today omakase is any series of small dishes served directly by the chef to the diner. Each part of the meal is presented on beautiful ceramics and lacquer wear, with a great —and somewhat— intimidating reverence for elegant details. It’s a chance to see a chef’s knife skills up close and get a feel for their cooking style.

Omakase menus are based on whatever is freshest at the market and can be influenced by the chef’s mood, expertise, and response to the guest. They can be slowly paced like a ceremony—hushed and reverential—but they can also be rowdy, humorous, and personal.
Here we give you 10 of the best to try in Sydney.

Yoshi’s Omakase at Nobu Crown Sydney

Crown Sydney, Level 2/1 Barangaroo Ave, Barangaroo. Open: 12–3 pm, 5:30–9:30 pm Phone: 02 8871 7188 Reservations: F&B-SYD-Nobu@crownresorts.com.au; $380 per head (including matched wine and sake). Crownsydney.com.au

Sushi Oe

16/450 Miller St, Cammeray; Tue – Sat. SMS only 0451 9709 84 E: jizakana16@gmail.com Phone: 0426 233 984 $230 per head. jizakana.com.au

Kisuke with Yusuke Morita

50 Llankelly Place, Potts Point; Tuesday – Saturday: 17:30 – 10.45 (closed Sunday/ Monday) $185-200 per head Kisukepottspoint.com

Haco 

102/21 Alberta St, Sydney. Lunch, Friday to Saturday 12 -2:00 pm Dinner, Tuesday to Saturday 5:45 pm – 8:1 5pm (closed Sunday & Mondays) P: 0408 866 285                                     E: haco@hacosydney.com.au; $150 – $210 Hacosydney.com.au

Kuon

Shop 04 2/58 Little Hay St, Sydney, Lunch: Fri-Sun 12:30 pm. Dinner  Tue-Sun 5:15 pm or 7:45 pm sittings.  Reservation via SMS at 0488 688 252; $220 per head @kuon.omakase

Sokyo 

The Darling, Level G, 80 Pyrmont St, Pyrmont. Open dinner Monday to Thursday from 5:45 pm P: 1800 700 700 $300 per head Sokyo.com.au

Kuro

368 Kent St, Sydney; Open Tue – Wed – Thur: 6 pm Fri & Sat: 5:30 pm P: 02 9262 1580, reservations@kurosydney.com $220 per head. Kurosydney.com;

Choji Omakase

Level 2, 228 Victoria Ave, Chatswood —upstairs from Choji Yakiniku. Every Monday to Wednesday at 6.30 pm. One seating per day only. $295 per head. Chojiomakase.com.au

Gold Class Daruma

The Grace Hotel, Level 1/77 York St, Sydney; 12–2:30 pm, 5:30–9.00 pm Phone: (02) 9262 1190 M: 0424 553 611 booking@goldclassdaruma.com.au·$120 – $150 per head Goldclassdaruma.com.au

Besuto

Besuto Omakase, Sydney Place precinct, 3 Underwood Street, Circular Quay. Omakase is available to book for dinner – Tuesday to Saturday. 5:30 pm & 8pm sittings. From $250. Besuto.com.au

Frequently Asked Questions

Why is no soy and wasabi offered during my omakase meal?
Even though sushi and sashimi are being served, the chef is serving each piece of sushi so quickly and directly that the chef is applying the wasabi and soy to the sushi themselves. Watch as they brush the top of the fish with soy and dab a tiny amount of wasabi on the rice, under the fish. You should not need to add extra, and in fact, it can be insulting to the chef to add more. Bathing the bottom of the rice of your sushi in soy sauce is considered bad manners, as it is seen as detracting from the flavour of the fish.

Nobu, Sydney

Can an omakase experience accommodate my dietary needs?
Although there is often little variation once the chef has set the daily menu, some customisation is possible. Advise the restaurant when you book and remind them of allergies or aversions again as you sit down. They will let you know when you book if your allergy is possible for the chef. Japanese menus feature a lot of seafood and dashi so accommodating a no seafood request can be genuinely tricky.

What are the golden rules for chopstick etiquette?
Use your chopstick holder in between eating, rather than putting chopsticks on your plate. Don’t use your chopsticks to gesticulate or point; if offering food to someone to try, never pass food directly from your chopsticks to theirs. Rather place the food onto a small plate and let them pick it up.
Never touch communal or shared food with your chopsticks. The longer, slightly larger chopsticks are like sharing cutlery, never put these in your mouth.

Without a menu, how can I know what I am eating during omakase?
Omakase is often a no-menu situation, and you are expected to try new things. Attending an omakase experience with an open, trusting mind yields the best results.
There are Wagyu and tempura omakase that reflect the chef’s personal predilections and training, but in a standard luxury omakase, the format will include a lot of freshly caught seafood and will usually kick off with a delicate appetiser. This will be followed by a sashimi and sushi course, a savoury egg custard (chawanmushi) with meat and seafood, a cooked or blow-torched market fish, a soup course, and dessert.

Can I talk to the chef during omakase? What is the protocol?
Guests at an omakase experience are welcome to ask questions of the chef; in fact, interacting with the chef is part of the experience. It is considered polite to ask questions or inquire about the food so they can explain.

What is best to pair with omakase  in terms of drinks?
In general, wine and sake are a perfect match for omakase. Aged fish and vinegar have strong umami flavours so depending on which course you enjoy, different wine and sake will pair well. Dry chilled sake is a great choice. Amazing sakes are imported into Australia, so trust the restaurant to advise you and take you on a sake journey at the same time.  If you don’t like sake, drinking chardonnay, a crisp young riesling, or even a dry complex Riesling is also totally acceptable. All three styles help bring out the flavour of the fish. Champagne can also be good. Try a blanc de blancs— 100% chardonnay —for a great way to start the meal. As you progress, remember that sake is good for dishes with a strong taste, such as uni and eel.

Nobu, Sydney

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The Tod’s SS25 Men’s Collection in Milan Was a Showcase of “Artisanal Intelligence”

It was also the debut men’s collection by creative director Matteo Tamburini.

By Josh Bozin 20/06/2024

Earlier this week, Tod’s presented its SS25 men’s collection at the Padiglione d’Arte Contemporanea (PAC) for Milan Fashion Week, where all eyes were fixed on Matteo Tamburini and his debut menswear collection as Tod’s newest creative director.

Striking “a balance between tradition and modernity”, was the former Bottega Veneta designer’s intention, and indeed his showcase offerered a spotlight on the quality, materials, and detailing that are central to the Tod’s wardrobe.

“The collection is more about subtraction rather than addition, highlighting the very elevated, timeless and relaxed materials,” says Tamburini via a statement.

Tod’s

In line with Tod’s restrained design codes, the garments presented were characterised by timelessness, unmistakable Italian flair, yet a casualness appropriate for everyday wear. Only the best leathers were used in the collection—thanks to the Pashmy project, which Tod’s unveiled in January to champion high-end Italian materials—used in creating garments like the Tod’s Bomber, the Gio Jacket, the Shirt Jacket, the Di Bag sack, as well as footwear staples, like the Tod’s T-Riviera.

Of course, the iconic Gommino driving shoe wasn’t without an update, too: you’ll find a new sabot interpretation, as well as the Bubble Gommino introduced in a new boat model with the T-bar accessory.

“Craftsmanship” was at the forefront of messaging, with chairman and chief executive officer of the Tod’s Group, Diego Della Valle, reiterating the message of honouring artisanal arts in an increasingly digital-first world.”[It’s] important to uphold artisanal intelligence, keeping under control artificial intelligence as it is now developing rapidly and powerfully,” he said via a statement.

“Individuals and artisanal intelligence at the centre, with its traditions and values, will contribute to keep artificial intelligence in check. Our Italian craftsmanship and supply chain can be an example of the combination of tradition and the new speed of artificial intelligence.”

tods.com

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Pitti Uomo’s Best-Dressed Men Cut Through the Noise With Personal Style

From vintage gems to tasteful tailoring, attendees of Florence’s biannual tradeshow brought their best sartorial selves.

By Naomi Rougeau, Lorenzo Sodi 20/06/2024

Whether or not you’re well versed in the ins and outs of Pitti Uomo, the biannual menswear tradeshow in Florence that brings together buyers, press—and, naturally, a vast ostentation of peacocks—the chances are that photos from the gathering are still making their way into your newsfeed. You might even smirk at the mention of it. To be sure, you’ll encounter plenty of “overdressing” strolling through the main venues but by and large, great personal style manages to cut through the noise.

Part of what makes the Pitti scene so exciting is that menswear moves relatively slowly. It’s less about seeing something earth shatteringly new but rather gradual shifts and discovering fresh ways to put things together. Menswear regulars such as Alessandro Squarzi, owner of a considerable vintage archive that influences his Milanese boutique Fortela, can be relied upon to provide inspiration on how to make tried and true staples and silhouettes feel modern.

Speaking of new old things, vintage fashions made their way into the chat in a big way this June, whether in terms of rare finds or sustainable efforts via upcycling, fabric development and natural dyes (Paris-based De Bonne Facture achieved an ideal medium brown using coffee, for instance). At the heart of the conversation was another bona fide vintage guru Maurizio Donadi who made a case for the timelessness and democratic nature of indigo with his centuries-spanning exhibit of antique garments from around the globe.

Below you’ll find a dozen of our favorite looks from Pitti Uomo 106, lensed by our eagle-eyed street-style photographer Lorenzo Sodi. We hope they inspire.

Lorenzo Sodi

A lesson in simplicity and the power of a classic palette—good quality vintage accents such as a turquoise embellished belt buckle add interest to timeless workwear. Ray-Ban’s universally-flattering Wayfarer sunglasses are the perfect finishing touch.

Lorenzo Sodi

Sans suit and shirt, the neckerchief (of which there were many at Pitti), adds a welcome dose of colour to a white tee and relaxed jacket and proves that sometimes one choice detail is all it takes. A well-loved, slightly-too-long belt and canvas Vans contribute to the casual harmony.

Lorenzo Sodi

Whatever the weather, you’ll find Douglas Cordeaux, from Fox Brothers, looking immaculate in shirt and tie… and a suit made of one of Fox’s many fabrics. British elegance, embodied.

Lorenzo Sodi

Relaxed elegance is the foundation of the Brunello Cuccinelli brand. Here, the maestro himself shows us how it’s done in a double-breasted linen ensemble featuring a few personal flourishes.

Lorenzo Sodi

Designer Alessandro Pirounis of Pirounis offers a masterclass on the rule of three with a contemporary twist, subbing the usual jacket with an overshirt of his own design.

Lorenzo Sodi

A renaissance man takes Florence. True to his roots, US Marine veteran, Savile Row-trained tailor and photographer Robert Spangle blazes a sartorial trail that’s all his own.

Lorenzo Sodi

Cream trousers are an essential element of elegant Italian summer style. Designer Nicola Radano of Spacca Neapolis channels one of the greats (Marcello Mastroianni) in a dark polo of his own design, collar spread wide across his jacket’s lapel for a welcome retro lean.

Lorenzo Sodi

Proof of the power of tonal dressing, that can create an impactful outfit just by sticking to the same colour family. A chic ensemble and in some ways an elevated version of the double-denim look, every element is working hard in service to the whole.

Lorenzo Sodi

UK-based stylist Tom Stubbs has long been a proponent of blousy pleats, lengthy db jackets, and statement-making neck scarves and here, in vintage Armani, he embodies the louche, oversize look that many designers are just now catching up on.

Lorenzo Sodi

A tailor splitting his time between Berlin and Cologne, Maximilian Mogg is known for his strong-shouldered, architectural suiting. Yet in Mogg’s hands, particularly with this non-traditional colour scheme, the effect is always modern and youthful.

Lorenzo Sodi

If Max Poglia’s relaxed Hawaiian shirt and suit combo is any indication, summer has truly arrived. But it’s an excellent example of how to wearing tailoring in more casual fashion. This cream db would look perfect with shirt and tie at a wedding in August and just as chic here with slippers and a laid-back shirt.

Lorenzo Sodi

Another example of how tailoring can be laid-back and breezy for summer, from a dude who looks no stranger to enjoying the best of the warmer months. Jaunty pocket square, sandals, untucked linen shirt…go forth and emulate.

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