The Sydney Dog Lovers Show was pretty much paradise for me, a wannabe dog owner that will have a dog someday! The Dog Lovers Show is on every year and is great for Dog Owners - lots of freebies and accessories, I even got some for my favorite dogs. Wannabe dog owners like me can get their fill from meeting and hugging different breed and learning more about them for future reference! Here are some pictures of the adorable poochies we met.
Workshop is a group of creative people offering classes in anything and everything in Sydney. They have classes ranging from arts and crafts (watercolour, terrariums, jewelry making, graffiti art, etc.) to money management to hula hooping to cooking. I've taken a few interesting classes with them, and this time I took a class on How to make Kombucha.
Kombucha is a light, probiotic drink made from tea and sugar fermented by a SCOBY (Symbiotic Culture Of Bacteria and Yeast). The SCOBY eats the sugar and leaves a slightly fizzy, sour drink that you can ferment further with flavours (e.g. fruit) or drink on it's own. It's refreshing and has multiple health benefits.
Making Kombucha starts with the SCOBY (as above), mixed with tea that has been made with sugar and cooled down. The jar is covered with cloth both on top and around to keep it nice and snug and to prevent light exposure. After 8-14 days a new SCOBY is formed and you can drink your Kombucha or further ferment it with flavours. You can find a recipe for Kombucha here.
Our lovely instructor from Cultured Artisans prepped a SCOBY for each of us, brewed the tea and off we went to make our own brews. After adding my tea (below) I took it home to make a brew.
Since this workshop I've become a sort of Kombucha tragic. I make my own brews regularly - ginger & lemon is my most popular flavour, I've also tried raspberry, and blood orange. I've accumulated so many extra scobys I've started to give them away - the rest of them are growing in their little scoby hotel. I've even made coffee kombucha . In the meantime, I feel that my immunity has increased and my digestion has been a lot better. This might just be me, but as I have grown to love my Kombucha, I will keep making it and enjoying it.
The Wild Rover, a small-ish Irish whiskey bar tucked into a corner of Surry Hills behind an unsuspecting green door, is known for its fabulous whiskeys and cozy, informative whisky nights, featuring a different whisky each time. Held on the last Monday of each month, members of The Whiskey Cooperative can attend the monthly tastings for free. The Rover also puts on paid events which are open to the public but members get first dibs at purchasing tickets. Recently they partnered up with the Stinking Bishops, a cheese bar in Enmore (yes, a cheese bar!) to hold a whiskey and cheese night.
Look at all that cheese! Yes, it's six whiskeys and six cheeses
This has proven to be so popular, the Wild Rover has hosted further whisky & cheese nights. They now also offer a 3 whisky & 3 cheese pairing that can be ordered every night.
the Wild Rover, 75 Campbell St. Surry Hills, NSW