Boothby.

In this issue:

This is the fourth year of the Boothby Best Bars program, which recognises the great bars in each state that are making things nicer for the rest of us. Great bars speak to a time and place, and the big idea behind the Boothby Best Bars program is to get a better view of how we drink right now.

With that in mind, we are looking forward to the fourth instalment of the Bo...

You may have heard about WAT Den — the Mooloolaba bar, on the Sunshine Coast, punches well above its weight on both the Queensland and Australian bar scenes.

When I’ve visited in the past, during colder weather, the bar was like a bolt of energy in the otherwise sleepy beachside town: guests and bartenders alike were having a great time (I think it was a tequila night, ...

I recently traveled to Shanghai to check out the bar scene there (make sure to get the upcoming print edition of Boothby magazine to read more about it), and was blown away by the cocktails, the service and the incredible array of flavours and styles on display. ...

“Man does not live by foie gras alone,” Anthony Bourdain once said. “It’s a noble thing to make a damn good hot dog.” The late chef and writer was an enthusiastic fan of what he variously termed meat in tube form, encased meats, and tubular meats. Pillowing the sausage between bread, the hot dog was a “ballistic missile delivery system.”

And if you ask us, a good hot do...