Blog — Page 202 of 281

The Aints play The Saints part 2.

Manning Bar

Sydney, Australia

March 9, 2018

We have clarified before that The Saints have left an imprint on the music scene that make some sandwich them in between the Ramones and Sex Pistols when it comes to relevance in the realm of punk rock.

“The Aints” is a variation on The Saints, headed by the prolific Ed Kuepper, who along with his worthy constituents revisited their classic material.

Framed by Peter Oxley on bass and the Celibate Rifles’ Paul Larsen on drums, along with a horn section and long-term collaborator Alister Spence on keyboards, Kuepper’s band is tight unit built for purpose.

The Aints performed tonight not only the hymns and crowd-pleasers which have inspired juvenile delinquents the world over, but managed to enthuse the audience with unreleased gems that did not lack impact. It is beyond me how those tracks did not make it on any of their regular releases, especially the goosebumps evoking, more melancholic, feedback-drenched ditties with a Neil Young-tinge that had the audience swaying along and brought out Ed Kuepper’s best.

The band is a well-oiled machine that is enjoying itself, which seamlessly translates to the audience comprised of predominantly older semesters caught in awe of seeing their heroes in the flesh in such fine form.

I’ve seen The Saints in various incarnations and The Aints a couple of times as well, but there was a “je ne sais quoi” factor that came into the equation and filled their performance on the ground of Sydney University with something magical.

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See also: The Aints play The Saints @ Factory Theatre

Quicksand / Thursday

Metro Theatre

Sydney Australia

March 7, 2018

Stating that one Walter Schreifels with the myriad of his musical incarnations has had a significant impact on my musical evolution during my early formative years would be an understatement par excellence.

One would need a flipchart to outline his projects and how they cross-pollinated and served as the driving force of whole sub-genres – be it straight edge hardcore a la Youth of Today, the excellent short lived Moondog or NYHC flagship Gorilla Biscuits, melodic endeavours via CIV, indie-esque Rival Schools, his project World’s Fastest Car, Smiths-esque Walking Concert, his acoustic solo project or the entity that he brought to Sydney tonight, post-hardcore outfit Quicksand.

In their heyday, i.e. between their two classic albums “Slip” and “Manic Compression”, Quicksand served as the bridge between bands like Fugazi and noisier alternative metal like Helmet – crafting melodies emerging from harsher sounds. Tonight was a fine display of their musical abilities that infused a passionate set, much to the approval of a predominantly older crowd that seemed to have come out of show retirement to witness Schreifels and co and relive some of the 1990s glory. The fact that they effortlessly conjuring such a massive wall of sound as a trio as Tom Capone could not join the tour, is testament to their relevance and craft.

If you get the chance, make sure to catch them before they disappear again.

Thursday followed with a vital set that emphasized the emissions of their albums War All The Time and Full Collapse, which resonated well with the younger portion of the crowd.

Frontman Geoff Rickly worked the staged and engaged the audience, which was more than happy to oblige.

A well-rounded package of bands that was more than a mere exercise in nostalgia.

Bar Patrón by Neil Perry

Sydney, Australia

Now, in theory this should be an easy one.

Guilty as charged – I do harbour a weak spot for the distilled emissions of the blue agave plant from the state of Jalisco – be it the sharper blanco, joven or the subtle flavoured, well rounded reposado, anejo or extra anejo varieties with their smooth finishes.

I could harp on about scents of sawdust, nuances of oakwood and earthly hints of broiled zucchini, but I guess you get the drift: I savour a good glass of tequila.

Specifically Patrón – a Tequila brand that made it its mission to change the perception of the tipple: Patron made it about taste and sophistication rather than it being a mere accelerator for quick intoxication.

Another passion revolves around the empire founded by one Neil Perry.

The cured, dry aged meats along with the twist he infused his Rockpool Bar & Grill with to give it his own idiosyncratic Australian spin is something you would not want to miss out on if you ever visit Sydney or Melbourne and fancy a great steak.

Rockpool Bar & Grill being only one constitutent of Perry’s many ventures, which run the gamut from being the curator of Australia’s national airline Qantas’ cuisines, author of books and columns and a range of celebrated restaurants.

So in theory, it should be easy to pen an article about Australian cuisine royalty Neil Perry teaming up with Patrón to open the world’s first Bar Patrón.

Yet having experienced it firsthand, it proves to be harder than it seems to do it justice due to the mélange of sophistication and down-to-earthiness that Neil Perry’s approach is informed by.

See, Tex-Mex cuisine is popular around the world, but hand to heart: More often than not it is not what it set out to be and culminates in a carbohydrate heavy indefinable something drowned in a bucket of guacamole – the antithesis of what it should be.

Enter Neil Perry.

With emphasis put on fresh- and lightness, subtle flavour nuances, and a myriad of herbs added to the mix, based on his ability to create a welcoming and engaging experience that attracts a variety of crowds, from foodies via the hospitality crowd to the yet to be inducted and voilà – you got yourself a great establishment that lives up to the expectations one has from having frequented any of his Rockpool incarnations.

Mexican native Pamela Valdes, formerly of Rosetta and Xalapa fame, is at the helm of kitchen operations. Authenticity is the name of her game and heavenly trombones sounded when her prawns with chili, coriander and citrus dressing hit the palate of your humble narrator - authentic, fresh, light and delicious Mexican fare without any pretense. Divine.

Same goes for the libation: Tequila can be a beautiful, crafted libation that should be sipped neat from a snifter glass, rather than consumed “tequila cruda”-style, i.e. knocked back with detracting condiments like licking salt from a trail of lime.

While this might have been a bonding rite of passage of your college days, wasting tequila in that manner is borderline sacrilegious.

Patrón has specifically created a range of bespoke tequilas apart from rare and limited edition ones, which serves as the foundation for Bar Patrón to create a Tequila flavoured alternative to any cocktail you usually enjoy.

I’d go as far as to claim that a visit to Bar Patrón will convert even the most Tequila averse Scotch or Gin snob.

Bar Patrón is situated in a prime location at Circular Quay where Café Ananas resided previously and has undergone a major revamp:

Australian architect and Rockpool Group’s go-to interior designer extraordinaire Grant Cheyne, who has translated Neil Perry’s various times before, transformed the space into an Australian equivalent to a hacienda – think a beautiful marble bar against a scenic backdrop of the Sydney Harbour.

Add a 5am license and a revolving line-up of quality DJs, quality bartenders that can hold a conversation and never seem to be to busy to educate you if you find yourself trapped in indecision when it comes to ordering your next drink.

Sophisticated.

Authentic.

Fun.

The Modern Cook’s Year

By Anna Jones

Harper Collins

Cannot be bothered to cook?

In need of some inspiration?

Bored by the limitations of your cooking skills?

The Modern Cook's Year is aimed at showcasing the usage of seasonal produce throughout the year and how to make the most out of seemingly simple ingredients.

The variations seem sheer endless and the mere names of some dishes, e.g. Sri Lankan squash dhal, beetroot tops tart, tarragon-blistered tomatoes with green oil and chocolate and blood orange freezer cake, evoke a Pavlovian reaction.

The emphasis is on the ease of preparation and depths of flavours, dedicating equal amounts of attention to the three main meals of the day aiming at reducing the impact of artificial flavour enhances, e.g. sugar, salt, et cetera.

A casual and honest go-to vegetarian reference book that will lift your cooking game no matter if you are short on time, with recipes giving an indication of time it will take penned by Anna Jones, a foodie who was schooled by Jamie Oliver, the likes of Henry and Tom Herbert (The Fabulous Baker Brothers) and Stevie Parle and Antonio Carluccio,

While the dishes depicted in the book evoke the impression that preparing them is unattainable, trying the recipes, which are calibrated at the nexus of wholesomeness and deliciousness, showed that the proof is in the pudding and that by following the guides, they are easy to prepare and based on easy to acquire ingredients.

Perfect for when you have to quickly whip up something nourishing after a long day of work when you are tempted to order in. The innovative techniques that are explained in detail might even teach you a trick or two.

Flexible, simple, down-to-earth and nutritious input that takes out the guesswork and will create a sound foundation for using affordable ingredient for the preparation Instagram worthy creations.

The Mind-Gut Connection

By Emeran Mayer 

Harper Collins

Ah, the body.

Your corpse.

A powerful intuitive communicator.

Are you listening, possibly entering and influencing the dialogue?

“Gut feeling”.

Your innate inner compass.

Devoid of conscious reasoning, your gut instinct will make you know.

Just “know”, no thoughts involved.

More often than not, your gut seems to be more responsive and faster than your brain, with reactions coming to the fore e.g. via “butterflies” when it comes to amorous affairs, queasiness when it comes to uncomfortable situations or even unwanted discharges.

The link between your abdominal regions and your prefrontal cortex is what Emeran Mayer focuses on in The Mind-Gut Connection.

A two-way street as whatever your brain conjures can have a massive impact on the flora of your intestines.

Channeled through a scientific lens it is interesting to learn about the impact microorganisms in the digestive tract have and their implications, resulting in both physical and mental health problems, e.g. allergies and other sensitivities, but also mood disorders, nexus to depression, reasons for anxiety and causes for fatigue.

Apart from merely shedding light on the inner workings and interplays of your body, Mayer gives also advice and tips on how to achieve equilibrium, how to boost one’s immunity system and how to shed some pounds with minimal changes to your diet.

Based on sound research, this is not a medical book per se, but one that caters to both inducted luminaries and also curious newcomers with profound knowledge about their inner working yet to be acquired.

Accessible, informative and certainly not lacking impact – I cannot see anyone who has read The Mind-Gut Connection not questioning what and why they input into their system.

It serves as a reference book and starting point to enhance your overall well-being in a holistic manner.