home flickr
Your Ad Here

Saturday, November 10, 2007



Unearthing Sydney's underground bar scene


The City of Sydney council will investigate mapping the central business district's network of underground retail arcades in search of hidden spots suitable for small bars.

"Unlike most cities, we have an absolute labyrinth of underground shopping arcades but they basically pull the shutters down after the 5pm commuter exit. There's an opportunity to activate those places after dark," said Jeff Lewis, a spokesman for the Lord Mayor, Clover Moore.

Mr Lewis pointed to the arcade that joined Town Hall station to Pitt Street Mall, the link from the corner of Liverpool and Elizabeth streets to Museum station and Park Street, and a stretch from York Street to Wynyard to Hunter Connection to Pitt Street.
"Who knows what's down there. I know Wynyard had a number of levels they used for storage and there's a whole World War II storage area under [St James]," he said.

Andrew Dodds, a bar reviewer from the website Where is the Pub?, remembers Wynyard's Hunter Arcade packed full of drinking spots in the '90s.
"That building had about eight or nine if you counted them. There was the 747 bar where the windows and seats were styled like you were inside an aeroplane. The Porthole was fairly small but the Jungle Bar was a reasonable size," he said.

Mr Dodds said he was more pub patron than bar fly but welcomed the liquor licensing reforms proposed this week.
"If the pubs had listened more to what the people wanted rather than just the pokie punters, then they wouldn't find themselves in this situation," he said.

The former Hunter Arcade bars, owned by the nearby Menzies Hotel, were closed in the early '90s after the Menzies' owners decided to focus on the hotel.
"I do remember the Jungle Bar was a very hot R'n'R bar during the Vietnam years," said one long-standing Menzies worker, who asked not to be named.

A City of Sydney councillor, John McInerney, said he would rather have a tipple in the sunshine than underground but said "there are a few little nooks and crannies in that area that are left over from warehouses and funny little subdivisions running down to Darling Harbour".

Cr McInerney also pointed to the underground public toilets at Hyde Park, Wynyard and Macquarie Place that were filled in when the former lord mayor, Frank Sartor, was in office. "Something I would like to do is unfill them and put them back as some other use. The designs were very nice," Cr McInerney said.

He also floated the idea of bars in disused train tunnels at St James station. But a spokesman from the Australian Rail Historical Society, Graham Thurling, said public access to the tunnels was banned after September 11, 2001. "Those tunnels are heritage protected and they won't even let you do tours since the terrorist thing came up," Mr Thurling said.

found on smh

Sunday, November 04, 2007

The perfect Poached Eggs

After many a poached egg disaster, I decided to scour the web and see how the pro's do it. I was surprised by how much variety there was out there. I decided to experiment, and here, below I present to you the most effective method I have discovered.



you will need:
  • eggs [i use two]
  • medium sized saucepan
  • vinegar [i use rice vinegar, but i think any low flavour will do - probably don't use brown vinegar]
  • a spoon
  • one of those ladle things with holes in it [not shown]
  • bread and margarine
  • salt & pepper
Bring a little more than half a saucepan of water to the boil, adding about four dessert spoons of white vinegar. It's the acidic vinegar that stops your eggs from separating and turning into a boiling egg and water soup.



Remove your boiling water and vinegar from the hot stove top so it stops bubbling, and stir it. Now stir it as fast as you dare without splashing boiling water on yourself.



With the water spinning around in the saucepan, crack your eggs into the centre of the water.
The water should quite quickly lose momentum at this point, so gently use your spoon to keep it in motion. This stops the eggs from sitting in one spot in the pan and sticking there.




Turn the heat down on the nearby stove top [our saucepan should still be sitting to the side at this point].




Now add your bread to the toaster and get it on it's way. The toast is our timer here. Keep those eggs spinning, then slowly add them back to our hot stove top. The trick here is that we want our water to stay very hot, but we don't want the bubbles associated with boiling, as they will rip through our perfect eggs spheres like an iceberg through the Titanic.

When our toast inevitably pops, remove the eggs from the heat again, turn off the stove, and butter your toast. What part of the loaf you use for your toast is entirely up to you, but I save my crusts for my regular poached egg adventures, it just seems to suit the soft eggs with the brittle crust of toast.

Now the most important step, remove the eggs with the ladle with drainage thing, pop them onto your toast, garnish with a pinch of salt and pepper and a sprig of parsley & voila!



Perfect poached eggs. Enjoy.


The Secret History of Video Games: Pac Gentleman



“When this game was first released in 1880 it was so hugely popular in taverns and inns that the bank of England was forced to mint more threepenny bits to keep up with demand. The game was created by messrs Nam & Nam and Co. as a novelty pastime for the masses. Outdoing the previous top public house game of Shove Ha’penny. “

Saturday, November 03, 2007


"China is building from scratch a city the size of Brisbane every month."

Wednesday, October 31, 2007


Saul Williams - Black Stacey




is going to be collaborating with Trent Reznor of NIN! - article here

Nine Inch Nails The Perfect Drug


Odd Search