A Look At Our Full List of Culinary Masters 2019

We asked the best behind the burners to nominate the young guns you need to know about. Introducing the class of 2019.

By Joanna Savill 19/12/2019

What makes a great young chef? How to spot talent and how to nurture it? As with any business endeavour, there’s more to making it in the restaurant world than simply putting good food on a plate.

When we asked some of the best in the business to name the leading chefs of the future, concepts like “authenticity” and “belief systems” were clearly just as important to them as “natural talent” and “hard work”.

And so, without further faffing about, we’re excited to present the Robb Report Culinary Masters of 2019.

1. O Tama Carey


O Tama Carey


“We’re in a time when people are open to more things,” says Paul Carmichael, the force behind the Caribbean-influenced menu at Momofuku Seiobo, the Sydney offshoot of the US brand run by super-chef David Chang. Here, you’ll try feisty, spice-laden dishes in a sleek but lively fine-dining space.

“Our cooking is a representation and exploration of the Caribbean region,” he explains. “I sometimes feel like a fringe dweller. But I believe if you do good things and are genuine about it, people generally like it. True passion and the ability to put it out there is definitely part of it.”

It’s a make-or-break quality that he recognises in another “fringe-dweller”, the chef and creator of Lankan Filling Station in East Sydney – O Tama Carey. “She loves what she does,” Carmichael says. “Feeding people, cooking, making people happy: that sort of stuff. The stuff that matters.”

Maldive fish? String hoppers? Short eats and pan rolls? For many, a meal at O Tama Carey’s tiny East Sydney eatery is a journey into the unknown – to the Sri Lanka her family hails from. And while her career has seen her cook everything from Chinese (with Kylie Kwong) to Italian (at Vini and Berta), it was years before she set up her own kitchen.

“I didn’t always dream of having my own place”, Carey says. “But in my mind I’d always wanted to do a hopper thing.”

Hoppers, in case you’re wondering, are soft starchy bases used to sop up rich and tangy curry sauces – whether a bowl-like lattice of rice-flour noodles (string hoppers) or the more pancake-like egg hoppers, both Sri Lankan staples. Once she’d decided that these would be the focus, Carey’s research included trying to learn her family’s recipes.

“I’d travelled to Sri Lanka, but while I knew the food, I’d never really done it professionally,” she says. “It was only when I started experimenting with making curry powders and actually cracked those that it all started to make sense.”

2. Trisha Greentree



Their restaurants may be a stone’s throw apart, but there’s more than the ‘hood (Sydney’s Paddington) that brings Danielle Alvarez and Trisha Greentree together.

Both find their chief inspiration in fresh produce, which shines through in their cooking – it’s an approach that’s placed Fred’s among Sydney’s best. To Danielle, it’s a focus that will bring Trisha her own share of glory.

“I think true success is all about having a really strong belief system,” says Alvarez, who spent time at Alice Waters’ legendary Chez Panisse in California. “You need to have ownership of your vision and people that back you.

“I love this industry, it’s like family. And I feel so happy about the position of women now. Even compared to five years ago, it’s shifted from ‘How do we get more women?’, to ‘How do we keep more women?’. That’s a good place to be.”

“Pure curiosity and instinct” took uni-graduate Trisha Greentree into her first restaurant job while waiting to start her master’s degree. From the hatted Bird Cow Fish to working under Dan Hunter at Victoria’s Brae – Australia’s ultimate destination restaurant – she too did her time.

She also found her role models.

“People who genuinely love to cook and serve others,” she says. “People who live and breathe hospitality, not just professionally but wholeheartedly every day.”

Now heading up a small but like-minded team at cult restaurant/wine bar 10 William St, she’s found the perfect platform for her produce-focussed ethos. For Greentree, it’s all about sustainability and thoughtful farming practices.

“Nothing is more uplifting and inspiring than energetic vegetables that grew in healthy, fertile soil,” she adds.

3. Josh Niland



They say it takes at least 10 years to become an overnight sensation. And, not yet 30, Sydney chef Josh Niland is certainly on that trajectory. With a groundbreaking Sydney restaurant and fish business, a just-released book (The Whole Fish Cookbook) and a global tour to go with it, he’s poised for the kind of success many would merely dream of.

Three years ago, Niland and wife Julie opened Saint Peter on Sydney’s Oxford Street. It was to be no ordinary fish restaurant. From endless experimentation with less-used species and a ferocious no-waste approach, a whole new set of envelope-pushing techniques and dishes emerged.

“The potential use of fish that goes beyond the fillet inspires me every day,” Niland says. “Minimising waste and reducing our impact on the environment around us should be an innate quality in all of us, like maths or English.”

From a tartare of aged tuna served with a fish-eye cracker to chef-wife Julie’s immaculate lemon tart for dessert, it’s all bloody delicious. And as for Niland, he’s well on his way.

No stranger to national and international fame, Kylie Kwong is one of Australia’s most highly respected chefs. And she knows what it takes to get there. “An innate passion for cooking, a sense of generosity, a crystal-clear vision, an underlying commitment and focus…”

She’s also a huge Josh Niland fan. “Josh is a force of nature,” Kwong explains. “He’s highly creative, technically super-impressive, very, very bright on an emotional and intellectual level, has his feet firmly planted on the ground and supports sustainability, locally grown and harvested produce, ethical business practices and so on.” And, Kwong adds, “He’s so pleasant, humble and easy to deal with.”

4. Tom Hishon



Al Brown is something of a hospitality godfather in his native New Zealand – with countless awards, and food businesses, to his name. He’s also well liked, has a great love for his industry and happily champions the next generation of chefs.

As Brown sees it, there are some fundamentals to success.

“To understand and learn the laws of basic cookery and the importance of developing a palate,” he says. “Too many young chefs these days just want to know how to use the sous-vide machine and arrange edible flowers with a pair of surgical tweezers.”

Which is why he has a lot of time for Orphans Kitchen’s Tom Hishon: “Tom is an intelligent chef who cooks with his heart. He manages to create delicious tasting food thatis also innovative, and without gimmick. I have a massive respect for what he does. He’s an all-round good guy, with a terrific philosophy around connection and love of the land.”

Tom Hishon has no hesitation in articulating his restaurant’s philosophy. “I utilise what grows around us, whether native ingredients, produce from community gardens, or from amazing farmers, fishermen or hunters,” he says. It’s a stance that’s earned him widespread respect in culinary circles and titles such as NZ Chef of the Year.

A manifesto on the Orphans Kitchen website extolls virtues such as “purity, simplicity and sustainability”, alongside more practical considerations such as “respect for New Zealand’s erratic weather”.

It means a regularly changing menu – though you can expect dishes like locally caught tarume (the Maori word for snapper) pan-seared and roasted in butter, served with a bordelaise-like sauce made from an intense fish-head and collar stock, and with local collard greens on the side.

“Super simple, but that’s what people are wanting,” he says. “That’s what I want when I eat out – good produce and a couple of nice techniques on the plate. I wanted to do a fresh take on New Zealand cuisine and our national food, and at the end of the day, just have fun.”

Fun includes an annual “root to petal” month where the whole menu is transformed into vegetarian and vegan dishes. “It allows us to explore vegetables the same way you might treat meat,” Hishon explains,

The dishes he explores include cauliflower cheese with pickled, brined cauliflower, served besides soured, smoked macadamia sour cream. “You feel great after you eat it.”

“I knew when I was 13 that I wanted to be a chef,” Hishon concludes. “I started in a dish pit in the local town, worked for great chefs in London, and essentially just tried to develop my own food style.”

5. Jo Barrett



The force behind one of our best restaurants, Ben Shewry has won recognition way beyond our borders, including several World’s 50 Best Restaurants listings for Attica.

He’s always run his own race – something Jo Barrett appreciates. “I’ve always looked up to Ben,” she says. “And I love that he’s never been afraid to be creative.”

There’s plenty of mutual admiration here. When asked to nominate the young chef he’s most impressed with right now, Shewry had no hesitation in naming Barrett.

“When you are looking around at young chefs now, things have changed a bit,” says Shewry. “They’ve grown up with tools that didn’t exist for me – Instagram, for example.

But Jo doesn’t subscribe to that level of bullshit. She has such a high skill level and skill set. She focusses on all the foundational pieces you need to make a great chef.”

“I’ve always wanted to be a chef,” says Barrett. “My fondest food memories are of the veggie patch we shared with our neighbours and one of them teaching me how to make ginger beer and scones… I love gardening. And I love food!”

Co-head chef in regional Victoria with her partner Matt Stone, Jo now has the huge Oakridge Winery vegetable garden to draw on. And aside from running the dessert and pastry side of the menu, she bakes bread, makes cheese, cures salami and has even learned the pastry chef’s art of pastillage, otherwise known as ‘sugar work’.

“I figured if I wanted to be a good chef, I needed to know every section,” she explains. “Before I came to Oakridge
I was looking to be a butcher. But I signed up to do pastry and I’ve been a bit stuck in it ever since.”

A connection with the earth and the ingredients of the country is fundamental to Barrett. “I’ve always felt very spiritual, responsible for our planet,” she says. “Now, it’s about bringing the technical in with the spiritual to create nourishing food and great experiences for people.”

6. Kenny McHardy



As the name of his Fremantle restaurant indicates, Kenny McHardy’s cooking is all about flames, coals and embers. And like many of this year’s Culinary Masters nominees, it’s also all about direct connections to farmers and producers.

After working under big names like Gordon Ramsay and Marcus Wareing, it was during a short stint in WA’s Great South West that the penny dropped.

“I spent a lot of time with producers and growers and fishermen and farmers,” he says. “And it sparked a concept in me that I’d never taken seriously before.”

Next step was a place of his own. That was four years ago in a former pizzeria “at the wrong end of town. We also had a one year old and a four year old so our timing was really great.” And while there are still a few pizzas on the menu – including, in season, a truffle number with potato andmornay sauce – signature dishes include a terrine of Dorper lamb and a flatbread with smoked eggplant baba ghanoush.

“Cooking never made sense to me before. But this way of working is such a natural thing to do.”

Known for such outposts as Star Anise, Pata Negra and Fuyu, WA legend David Coomer was increasingly focussing on his 11-year-old passion project – a truffle farm in the beautiful town of Manjimup – when he first worked with McHardy and a friendship and mutual admiration was born.

“Kenny is a great guy,” says Coomer. “He passionately supports local producers and works in a kitchen the size of a wardrobe, with just one piece of equipment – a wood-fired oven – from which he cooks super delicious, Mediterranean- inspired food. Manuka is just your perfect local.”

7. Hugh Allen



Shannon Bennett was just 24 when he opened an edgy new-wave eatery in Melbourne’s Carlton. Almost 20 years on, that restaurant is now a beacon of contemporary Australian fine dining, set on top of the city’s flamboyant Rialto Tower, and with a young head chef, Hugh Allen, 24, driving the kitchen. It’s not hard to see the similarities.

“Yeah, I see a lot of me in him,” Bennett says. “He communicates very well and also takes criticism better than he takes compliments – very similar to how I think.”

While Bennett sees the industry changes of the last decade as positive, he’s also felt his share of controversy over wages and other business practices. “We need to get rid of the tall poppy syndrome in this country and celebrate aspiration,” he states. “Customers’ expectations are changing, too. They’re really looking for aspirational dining.”

Following his leader’s mantra, it’s all about aspiration for Hugh Allen – and it comes from his three years at the ultra-famous Noma in Copenhagen (currently No. 2 on the World’s 50 Best Restaurants list).

“Noma was a tough time but it was amazing, even though I was exhausted for three years,” Allen recalls. “But the energy was incredible – everyone had come just to be at Noma.”

Returning to Vue, where he’d earlier completed his apprenticeship, he was inspired by the Noma philosophy of celebrating ‘time and place’.

Now he’s bent on showcasing the best of Australia to overseas visitors and locals alike with dishes such as hand-dived sea urchin on bunya nut cream, and kangaroo cured on a warm salt rock.

“I want to celebrate Australia. And I want to be somewhere people are excited to come – the best of the best,” he adds.

8. Kane Pollard



Jock Zonfrillo is on a high. He’s just wrapped up a two-month pop-up in Sydney, bringing the native-ingredient-centred tasting menu of his hit Adelaide fine-diner Orana to a wider audience, and receiving great acclaim in the process.

“Everyone loved it,” Zonfrillo says excitedly. “It’s an acknowledgement of the value of those ingredients and the culture they’re coming from.”

Temporary is also a way forward, he says, at a time when the traditional bricks-and-mortar model is challenged by soaring rents, wages and fit-out costs. And he believes younger chefs have already worked that out.

“When I was young, people had to push me and drag me kicking and screaming in the right direction. But someone like Kane is intelligent enough to know that he is good and that success will come for the right reasons.”

Kane is Kane Pollard – the young chef behind Topiary, a simple modern-Australian eatery in a plant nursery on the city fringe. Pollard’s cooking has wowed even the chefs Jock hosts for the annual Tasting Australia festival.

“And yet it’s not trying to be anything other than a really nice restaurant in a garden centre – one that recognises its customer base and works to its strengths.”

Level-headed and below the radar, Pollard is already where he needs to be says Jock: “He cooks delicious food with good produce and knows where it comes from. If the next generation are all like him, we’re in very safe hands.”

Kane Pollard grew up in the Adelaide Hills as part of a market-gardening family. “Holidays were spent pulling stinging nettles from the rows of rhubarb or planting seeds for the next crop of Brussels sprouts. I’d go exploring, wading through the masses of wild fennel, dodging spiky chestnuts or picking blackberries. I think that’s where my interest in ingredients, and how your senses react, began.”

Starting in local pubs at 15, he picked up the basics and went on to learn the tougher lessons, like the importance of discipline, quality control and organisation in the kitchen. “I also learned that creativity is what keeps you positive. And the more I pushed myself to create the more I wanted to jump out of bed in the morning.”

Fast-forward to now and the beautiful garden surrounds of his Adelaide-foothills restaurant. “Being involved in the planting, growing, harvesting, foraging and searching is really important to me.” He also shares the strong no-waste philosophy of today’s best and brightest.

Ultimately though, Pollard’s real motivation is his creativity.  And making people happy. “If someone says that was the best dessert they’ve ever had, then it’s a good day, because you know no matter what, they’ll always remember that.”





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Timeless Glamour & Music Aboard The Venice Simplon-Orient Express

Lose yourself in a luxury journey, aboard an Art Deco train from Paris

By Belinda Aucott 03/11/2023

Watching the unseen corners of Europe unfold gently outside your train, window can be thirsty work, right? That’s why Belmond Hotels is once again staging a culinary train journey from Paris to Venice, aboard the glittering Art Deco carriages of the Venice Simplon-Orient Express.

To celebrate diversity and inclusion in the LBTQ+ community, another unforgettable train ride is slated for 2 November.

On the journey, ample servings of decadent cuisine will be served and live entertainment will play looooong into the night. Trans-DJ Honey Dijon and Dresden’s Purple Disco Machine are both part of the disco-house line-up.

Passengers are encouraged to dress in black-tie or cocktail attire, before they head to the bar and dining carriages to enjoy their night, where they are promised ‘unapologetic extravagance’,.

Negronis, martinis, spritzes and sours will all be on offer as the sunlight fades.

So-hot-right-now French chef Jean Imbert is also in the kitchen rattling the pans for guests.

Imber puts a garden-green-goodness twist on Gallic traditions. He regularly cooks for the who’s-who. Imbert recently co-created a food concept for Dior in Paris, worked with Pharrell Williams to present a dinner in Miami, and he’s even been invited to Cheval Blanc St-Barth to cater luxe LVMH-owned property.

The young chef is vowing to create no less than ‘culinary perfection’ in motion with his own passion for fresh seasonal produce. There’ll be plenty of Beluga caviar, seared scallops, and lobster vol-au-vents.

“I want to create beautiful moments which complement the train, which is the true star,” says Imbert of his hands-on approach to delectable pastries and twists on elegant Euro classics.

“Its unique legacy is something we take pride in respecting, while evolving a new sense of style and purpose that will captivate a new generation.”

Check the timetable for the itinerary of lush inclusions here.

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First Drive: The Porsche 911 S/T Is a Feral Beast That Handles the Road Like an Olympic Bobsledder

The commemorative model borrows underpinnings from the GT3 RS and includes a 518 hp engine.

By Basem Wasef 23/10/2023

The soul of any sports car comes down to the alchemy of its tuning—how the engine, suspension, and chassis blend into a chorus of sensations. The secret sauce of the new Porsche 911 S/T, developed as a tribute to the 60th anniversary of the brand’s flagship model, is more potent than most; in fact, it makes a serious case for being the most driver-focused 911 of all time.

Sharing the S/T designation with the homologation special from the 1960s, the (mostly) innocuously styled commemorative model borrows underpinnings from the more visually extroverted GT3 RS. Yet what the S/T, starting at $290,000, lacks in fender cutouts and massive spoilers it makes up for in directness: a flat-six power plant that revs to 9,000 rpm, a motorsport-derived double-wishbone suspension, and a manual gearbox. It’s a delightfully feral combination.

Rossen Gargolov

Whereas the automatic-transmission GT3 RS is ruthlessly configured for maximum downforce and minimum lap times, the S/T is dialed in for the road—particularly the Southern Italian ones on which we’re testing the car, which happen to be the very same used by product manager Uwe Braun, Andreas Preuninger, head of Porsche’s GT line, and racing legend Walter Röhrl to finalize its calibration. The car reacts to throttle pressure with eerie deftness, spinning its 518 hp engine with thrilling immediacy, thanks to shorter gear ratios.

The steering response is similarly transparent, as direct as an unfiltered Marlboro, and the body follows with the agility of an Olympic bobsledder. Some of that purity of feeling is the result of addition through subtraction: Power-sapping elements including a hydraulic clutch and rear-axle steering were ditched, which also enabled the battery to be downsized for even more weight savings. The final result, with its carbon-fiber body panels, thinner glass, magnesium wheels, and reduced sound deadening, is the lightest 992-series variant on record, with roughly the same mass as the esteemed 911 R from 2016.

Driver engagement is further bolstered by the astounding crispness of the short-throw gearbox. The S/T fits hand in glove with narrow twisties and epic sweepers, or really any stretch that rewards mechanical grip and the ability to juke through hairpin corners. The cabin experience is slightly less raucous than the 911 R, but more raw than the wingless 911 GT3 Touring, with an intrusive clatter at idle due to the single-mass flywheel and featherlight clutch. Porsche cognoscenti will no doubt view the disturbance in the same way that hardcore Ducatisti revere the tambourine-like rattle of a traditional dry clutch: as an analog badge of honor.

The main bragging right, though, may just be owning one. In a nod to the year the 911 debuted, only 1,963 examples of the S/T will be built. Considering the seven-year-old 911 R started life at$295,000 and has since fetched upwards of $790,000, this new lightweight could bring proportionately heavy returns—if you can be pried from behind the wheel long enough to sell it, that is.

Images by Rossen Gargolov

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Gentlemanly Restraint 

Art and science collide in the the newly released BR03A watch collection by Bell & Ross.

By Belinda Aucott 02/11/2023

In keeping with the brand’s design salute to aviation and military equipment, the pared-back face of the Bell & Ross BR03 Automatic takes its cue from the instrumentation in cockpits. It’s unabashedly minimal and confidently masculine style is set to make it a future classic.

Faithful to the codes that underpin the brand’s identity, the new utilitarian offerings sit within a smaller 41-mm case (a slight departure from the original at 42 mm Diver, Chrono or GMT.) and has a reduced lug width and slimmer hands. The changes extend to the watch movement, which has been updated with a BR-CAL.302 calibre. The watch is waterproof to 300 metres and offers a power reserve of 54 hours.

While the new collection offers an elegant sufficiency of colourways, from a stealthy black to more decorative bronze face with a tan strap, each is a faithful rendition of the stylish “rounded square, four-screw” motif that is Bell & Ross’s calling card.



For extra slickness, the all-black Phantom and Nightlum models have a stealthy, secret-agent appeal, offering up a new take on masculine restraint.

Yet even the more decorative styles, like the black face with contrasting army-green band, feel eminently versatile and easy to wear. The 60’s simplicity and legibility of the face is what makes it so distinctive and functional.

For example, the BR 03-92 Nightlum, with its black matte case and dial, and bright green indices and hands, offers a great contrast during the day and emits useful luminosity at night.

A watch that begs to be read, the the BR03-A stands up to scrutiny, and looks just as good next to a crisp, white cuff as it does at the end of a matte, black wetsuit.

That’s a claim not many watch collections can make. 

Explore the collection.

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From Electric Surfboards to Biodegradable Golf Balls: 8 Eco-Conscious Yacht Toys for Green and Clean Fun

Just add water and forget the eco-guilt.

By Gemma Harris 18/10/2023

Without toys, yachts would be kind of sedentary. There’s nothing wrong with an alfresco meal, sunsets on the flybridge and daily massages. But toys add zest to life on board, while creating a deeper connection with the water. These days, there are a growing number of options for eco-friendly gadgets and equipment that deliver a greener way to play. These eight toys range from do-it-yourself-propulsion (waterborne fitness bikes) to electric foiling boards, from kayaks made of 100 percent recycled plastics to non-toxic, biodegradable golf balls with fish food inside. Your on-water adrenaline rushes don’t always have to be about noise and gas fumes. They can be fun, silent, and eco-conscious.

A game of golf isn’t just for land. Guests can play their best handicap from the deck with Albus Golf’s eco-friendly golf balls. The ecological and biodegradable golf balls are 100 percent safe for marine flora and fauna, and manufactured with non-contaminating materials. The balls will biodegrade within 48 hours after hitting the ocean and release the fish food contained in their core. For a complete golfing experience, add a floating FunAir green. From $3100 (FunAir Yacht Golf) and $315 a box (golf balls). funair.com

Fliteboard Series 2.0

The future of surf is electric, and Fliteboard offers an emissions-free and environmentally friendly electric hydrofoil. Flying over the water has never been as efficient and low impact, using new technologies with less than 750 watts of electric power. This second series boasts various performance factors for all riding styles. It also features an increased trigger range from 20 to 40 degrees for more precision and control. Fliteboard designed this series for every possible foiling ability, from newbies to wave-carvers. From $22,000. fliteboard.com

Manta 5 Hydrofoiler XE-1

Hailing from New Zealand and using America’s Cup technology, Manta 5 offers the first hydrofoil bike. The Hydrofoiler XE-1 replicates the cycling experience on the water. Powered by fitness-level pedaling and assisted by the onboard battery, top speeds can reach up to 19 km per hour. The two hydrofoils are carbon fibre, and the frame is aircraft-grade aluminium. The onboard Garmin computer will relay all the stats. The effortless gliding sensation will accompany you through a workout, exploration or just circling the boat. From $950. manta5.com

Mo-Jet’s Jet Board

Imagine five toys in one: The Mo Jet delivers just that. From jet surfing, bodyboarding, and e-foiling to scooter diving. This versatile, German-built toy is perfect for those who cannot decide. The Mo-jet uses a cool modular system allowing you to switch between activities. Whether you want to stand, be dragged around or dive, you can have it all. It even has a life-saving module and a 2.8m rescue electric surfboard. Made from environmentally friendly and recyclable polyethene, it also ticks the eco-conscious boxes. Complete with an 11kW electric water jet, it charges in 75 mins, offering up to 30 mins of fun. Adrenaline junkies will also not be disappointed, since speed surges from 0 to 27 knots in 3 seconds. From $18,000. mo-jet.com

Silent Yachts Tender ST400

Driven by innovation and solar energy, Silent Yachts recently launched its first electric tender, the ST400. The 13-footer has clean-cut lines and is built with either an electric jet drive or a conventional electric outboard engine. The ST400 reaches speeds above 20 knots. From $110,000. silent-yachts.com

Osiris Outdoor ‘Reprisal’ Kayak

Kayaks are ideal for preserving and protecting nature, but they’re usually manufactured with materials that will last decades longer than we will and therefore not too eco-friendly. Founded by US outdoor enthusiasts, Osiris Outdoor has created a new type of personal boat. “The Reprisal” kayak is manufactured in the US entirely from recycled plastics (around 27 kgs) that are purchased from recycling facilities. The sustainable manufacturing process isn’t its only selling point; the lightweight Reprisals have spacious storage compartments, rod holders and a watertight hatch for gadgets. Complete with a matte-black finish for a stylish look. From $1100. osirisoutdoor.com

The Fanatic Ray Eco SUP Paddleboard

Declared as the most sustainable SUP, the Ray Eco is the brainchild of the Zero Emissions Project and BoardLab, supported by Fanatic. Glass and carbon fibre have been replaced with sustainable Kiri tree wood. And you can forget toxic varnishes and resins; organic linseed oil has been used to seal the board and maintain its durability. This fast, light, and stable board is truly one of a kind, not available off the rack. This craftsman’s love for detail and preservation is another first-class quality of the board. From $10,000 boardlab.de

Northern Light Composite X Clean Sailors EcoOptimist

One of the most popular, single-handed dinghies in sailing’s history, the tiny Optimist has undergone a sustainable revival. Northern Light Composites and not-for-profit Clean Sailors have teamed up to launch the first sustainable and recyclable Optimist. Using natural fibres and eco-sustainable resins, The EcoOptimist supports a new circular economy in yachting. OneSail also produces the sail with a low-carbon-footprint manufacturing process. From $6000. ecooptisailing.com

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The 50 Best Cocktail Bars in the World, According to a New Ranking

The World’s 50 Best organisation gave the Spanish bar Sips top honours during an awards ceremony in Singapore.

By Tori Latham 18/10/2023

If you’re looking for the best bar in the world, you better head to Barcelona.
Sips, from the industry luminaries Simone Caporale and Marc Álvarez, was named the No. 1 bar on the planet in the latest World’s 50 Best Bars ranking. The organisation held its annual awards ceremony on Tuesday in Singapore, the first time it hosted the gathering in Asia. Sips, which only opened two years ago, moved up to the top spot from No. 3 last year.
“Sips was destined for greatness even before it rocketed into the list at No. 37 just a few short months after opening in 2021,” William Drew, the director of content for 50 Best, said in a statement.
“The bar seamlessly translates contemporary innovation and technical precision into a playful cocktail programme, accompanied by the warmest hospitality, making it a worthy winner of The World’s Best Bar 2023 title.”
Coming in second was North America’s best bar: New York City’s Double Chicken Please. The top five was rounded out by Mexico City’s Handshake Speakeasy, Barcelona’s Paradiso (last year’s No. 1), and London’s Connaught Bar. The highest new entry was Seoul’s Zest at No. 18, while the highest climber was Oslo’s Himkok, which moved up to No. 10 from No. 43 last year.
Barcelona may be home to two of the top five bars, but London has cemented its status as the cocktail capital of the world: The English city had five bars make the list, more than any other town represented. Along with Connaught Bar in the top five, Tayēr + Elementary came in at No. 8, and Satan’s Whiskers (No. 28), A Bar With Shapes for a Name (No. 35), and Scarfes Bar (No. 41) all made the grade too.
The United States similarly had a good showing this year. New York City, in particular, is home to a number of the best bars: Overstory (No. 17) and Katana Kitten (No. 27) joined Double Chicken Please on the list.
Elsewhere, Miami’s Café La Trova hit No. 24 and New Orleans’s Jewel of the South snuck in at No. 49, bringing the Big Easy back to the ranking for the first time since 2014.
To celebrate their accomplishments, all of this year’s winners deserve a drink—made by somebody else at least just this once.
Check out the full list of the 50 best bars in the world below.
1. Sips, Barcelona
2. Double Chicken Please, New York
3. Handshake Speakeasy, Mexico City
4. Paradiso, Barcelona
5. Connaught Bar, London
6. Little Red Door, Paris
7. Licorería Limantour, Mexico City
8. Tayēr + Elementary, London
9. Alquímico, Cartagena
10. Himkok, Oslo
11. Tres Monos, Buenos Aires
12. Line, Athens
13. BKK Social Club, Bangkok
14. Jigger & Pony, Singapore
15. Maybe Sammy, Sydney
16. Salmon Guru, Madrid
17. Overstory, New York
18. Zest, Seoul
19. Mahaniyom Cocktail Bar, Bangkok
20. Coa, Hong Kong
21. Drink Kong, Rome
22. Hanky Panky, Mexico City
23. Caretaker’s Cottage, Melbourne
24. Café La Trova, Miami
25. Baba au Rum, Athens
26. CoChinChina, Buenos Aires
27. Katana Kitten, New York
28. Satan’s Whiskers, London
29. Wax On, Berlin
30. Florería Atlántico, Buenos Aires
31. Röda Huset, Stockholm
32. Sago House, Singapore
33. Freni e Frizioni, Rome
34. Argo, Hong Kong
35. A Bar With Shapes for a Name, London
36. The SG Club, Tokyo
37. Bar Benfiddich, Tokyo
38. The Cambridge Public House, Paris
39. Panda & Sons, Edinburgh
40. Mimi Kakushi, Dubai
41. Scarfes Bar, London
42. 1930, Milan
43. Carnaval, Lima
44. L’Antiquario, Naples
45. Baltra Bar, Mexico City
46. Locale Firenze, Florence
47. The Clumsies, Athens
48. Atlas, Singapore
49. Jewel of the South, New Orleans
50. Galaxy Bar, Dubai

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