Drink It In.

WORDS ROBERTA MUIR

THE LITTLE PURPLE PILL

What’s small, purple, hard and bitter on the outside, and deliciously sweet inside? A mangosteen of course! But these tropical fruits don’t just taste great – they pack a serious antioxidant punch. The new XanBerry Super Antioxidant Mangosteen Juice Plus, made from Australian mangosteens, grape seed, berry and fruit concentrates, combines yummy flavour with all the goodness to make a perfect pick-me-up. A 30ml shot is all you need. Available nationally at selected health food outlets, AU$50 for a 750ml bottle. At AU$2 a shot it’s much more fun than a vitamin pill.

BAKING A BETTER BEER

In an unusual move for a wine region, Morpeth in the Hunter Valley is hosting the first Bitter & Twisted International Boutique Beer Festival, on 3–4 November. Stranger still, it’s being organised by the local bakery, Morpeth Sourdough – maybe it’s because both beer and bread use yeast!

Stalls will offer beer tastings from Australia’s finest microbreweries, the best international breweries and home brewers; food and beer matching sessions; and the chance to meet brewers. Tickets from AU$15, children under 16 free if accompanied by an adult. Tel: +61 (2) 4931 2888.

BRIGHT LIGHT

Water Bar, at BLUE, the very funky Taj Hotel on Sydney’s Woolloomooloo Wharf reopened last month after a serious facelift. It was already one of Sydney’s most dramatic spaces but now it has a whole new persona, after the designers incorporated the way light reflects off the harbour. A sweeping overhead installation of Swarovski crystals now sends natural light streaming through the ceiling, illuminating the new space. By contrast, the lounge areas offer a darker, quieter, more luxurious space with indigo velvet and plush carpets. BLUE Sydney, 6 Cowper Wharf Rd, Woolloomooloo, +61 (2) 9331 9000.

CITY CELLAR

Customs’ officials must be rubbing their hands with glee. On 14–16 November, Sydney’s Customs House forecourt will be transformed into Australia’s first city vineyard by McGuigan Wines. Designed to take the mystery out of wine, the vines and functioning cellar door, will enable visitors to taste and learn from McGuigan’s winemakers and wine experts. Senior brand manager Tim Anderson explains: “The vines being used to create the City Vineyard are dormant vines from the McGuigan vineyards in the Hunter Valley and will be replanted afterwards.” 31 Alfred St, Sydney, tel: +61 (2) 8345 6377.

Mikey Enright is the bar manager and award-winning creative force behind the Hilton Sydney’s Zeta Bar. This year, HM magazine awarded Enright Bar Person of the Year and Zeta Bar of the Year, while last year he took home Bar Manager of the Year.

Mikey Enright has tagged the Zeta Colada as the hottest summer cocktail this season. “This South Pacific-style cocktail is hipper than ever before. At Zeta, one of our favourite Tiki-style drinks is a twist on the Piña Colada.” Incidentally, “piña colada means ‘strained pineapple’,” he says.

45ml 10 Cane Rum
10ml Joseph Cartron Cocody
60ml orange juice
25ml coconut cream
dash sugar syrup

Combine all ingredients in a cocktail shaker. Shake well and strain into a highball glass. Cocktail umbrella optional. Garnish with coconut foam and roasted coconut.