Latest news with #Suze
Scottish Sun
5 days ago
- Business
- Scottish Sun
Bargain hunters rush to Tesco for ‘amazing' deal as £8 buy is scanning for 10p – & shoppers are ‘stocking up for winter'
Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) BARGAIN hunters are rushing to get to their nearest Tesco store, desperate to nab a brilliant buy that's been massively slashed. So if you're looking to save cash where possible, you may have just come to the right place. Sign up for Scottish Sun newsletter Sign up 2 Shoppers are racing to get to Tesco, eager to nab a winter buy that's been slashed down to just 10p Credit: Getty 2 Not only is it a great saving, but it's sure to make chilly days that bit smoother Credit: Facebook/Yellow sticker shopping tips, tricks and hauls One savvy shopper was recently left beaming after browsing the aisles in her local Tesco store, in Toton, Nottingham, when she stumbled across a handy buy that's perfect for the cold weather. Thrilled with her affordable find, which was once marked at £8 but was scanning for just 10p at the till, Suze Marie stocked up and bought four bags - yes, you heard that correctly. Eager to alert others to the impressive discount, Suze took to social media to share a snap of her bargain buy, leaving many open-mouthed. Posting on Yellow sticker shopping tips, tricks and hauls, a private Facebook group with 239,300 members, Suze revealed that she was lucky enough to nab four bags of the De-icing Rock Salt, which is said to make de-icing 'clean and efficient". While Suze's haul should have set her back £32, she ended up only paying 40p, saving her an impressive £31.60. Alongside her post, the savvy shopper beamed: '10kg rock salt reduced from £8 down to 10p per bag in my local Tesco.' As a result of the impressive discount on the 'high purity' product, Suze claimed that she was 'stocking up for the winter'. This 10kg handy pack of rock salt has been hailed as 'ideal for spreading across paths and driveways due to its carry handles and outlined cut-off section'. It is said to 'work quickly to leave areas free from ice with virtually no residue'. Not only is it 'long-lasting', but it also 'guards against refreezing' too. Save with secret codes It's ideal for use on 'car parks, pathways and steps' and is incredibly 'easy to apply'. So if you have a step outside your house that you constantly slip on during the winter months, you'll need to get your shoes at the ready and head down to your nearest Tesco store. Amazing Facebook user But you'll need to move fast, as this bargain buy is sure to sell out quick. Social media users were impressed with the whopping discount on this winter buy and many eagerly raced to the comments to express this. Insider tip from a Tesco employee A Tesco employee has revealed a surprising secret about the self-scan trolleys. According to the worker, random checks on customers using these trolleys are not entirely random. The checks are actually triggered by a specific customer habit. If you frequently pick up and put down items without scanning them, you're more likely to be selected for a check. This is due to the system detecting suspicious behaviour, which could indicate potential theft. So, to avoid delays, it's best to scan items immediately after placing them in your trolley. One person said: 'Amazing.' Another added: 'Also melts snow and ice.' Meanwhile, a third joked: 'Don't rub the salt in just because you got a bargain…' Unlock even more award-winning articles as The Sun launches brand new membership programme - Sun Club
The Age
19-05-2025
- Entertainment
- The Age
Your guide to ordering at this of-the-moment wine bar (once you manage to snag a table)
Dining at Suze feels like watching the zeitgeist evolve in real time, says Besha Rodell, a fan of its bold cooking. But you'll need to follow her game plan to avoid an all-out acid trip. Previous SlideNext Slide 14/20How we score Contemporary$$$$ Here's an equation: Take a small Melbourne restaurant, and multiply it by the power of wine bar. Add the coolness of Fitzroy North and two longstanding hospo professionals. What does it add up to? Suze. Located in the two-storey corner building on Newry Street that most recently housed One Trick Pony, Suze is all angles and old windows and slate grey walls punctuated by bright angular modern art. Downstairs, a central slab of a bar is surrounded by tables tucked into the wall, while a staircase leads to a first floor open kitchen facing the intimate dining room. Anchoring the kitchen pass, which has more cooks in it than seems physically advisable, is Steve Harry, a chef who has worked at Napier Quarter, Auterra and a host of other notable Melbourne venues. His partner, Giulia Giorgetti, oversees the front of house, which operates with the kind of friendly, informed cool that the inner north does best. Is Suze an amalgamation of all the experience these two bring from all the other Melbourne wine bar-type restaurants they've had a hand in? Or is it a progression, a leap forward? I can't quite tell – there's a certain Parisian cool to the place, a move away from Italy as inspiration. It wouldn't be the first time (or even the fifth) that Melbourne made this sidestep, but it feels very of-the-now at Suze, as if you're watching the zeitgeist evolve in real time. Harry's menu is both familiar and wild, with dishes that might appear on other menus but wouldn't taste nearly this bold or flavour-packed. There's a house-made ricotta covered with a layer of lush sliced persimmon and doused in pepperberries that are downright prickly on the tongue, a punch of spice that's as unexpected as it is beguiling. Raw fish – silky slabs of meaty tuna the day I ate it – swims in Tasmanian wasabi with puckery desert lime. A spanner crab linguine is a high-acid, high-intensity flavour bomb. If you look at the descriptions above, there are a lot of adjectives somewhat synonymous with the word 'acidic', and that's the biggest issue with the cooking at Suze. Individually, these dishes sing, but one after another? The acid trip can go off the rails. If there's one piece of advice I'd give to every chef it is: Sit in your own restaurant and eat a full meal, all the way through. Because so many dishes are amazing as one-offs when you're in creation mode, but when strung together with every other dish, the experience can be wildly different to what you encounter while standing in the kitchen with a tasting spoon. If I were to try one bite of any dish at Suze, then I'd be swooning. As a single bar of music, this food is glorious; when you play the whole album, there is too much treble and not enough bass. It would be unfair for me to say that every single dish on this menu is wildly acidic, it's too easy to wind up going in that direction. But there are ways for diners to mitigate this potential. Have the Bay of Fire cheddar gougeres. Pick either the raw fish or the ricotta, but not both. If you're going for the whole fish, a glorious flounder in a very perky caper sauce fattened up with bone marrow, pair it with the agnolotti, delicate and heavy on the comte, with an overload of nutmeg that's bold and brilliant. Maybe save the vinegar-forward braised rainbow chard for another day (say, when you're in the mood for the lamb rump). Whether you're on acid overload or not, I'm going to say you should still order the grapefruit sorbetto because it's maybe the best grapefruit dessert I've had in Australia, embracing the bitterness of the citrus while tamping it down with the sweetness of Suze, the restaurant's namesake French aperitif, and giving it spiky energy with a smattering of pink peppercorn. There's also a tulumba, a dense Turkish doughnut, coated in a syrup made from black garlic that's so umami-rich and dense that it almost reminds me of Vegemite. It works! I swear! 'As a single bar of music this food is glorious; when you play the whole album, there is too much treble and not enough bass.' It's not easy to get a table at Suze these days, and I can see why. The vibe is perfect for this moment in time. The cooking is bold and creative. The wine list is varied and approachable and full of bargains. It's an immensely fun place to spend an evening or a leisurely Sunday afternoon. And Harry and Giorgetti are a formidable team, so much so that I expect to see their influence in Melbourne restaurants for years to come, acid and all.
Sydney Morning Herald
19-05-2025
- Entertainment
- Sydney Morning Herald
Your guide to ordering at this of-the-moment wine bar (once you manage to snag a table)
Dining at Suze feels like watching the zeitgeist evolve in real time, says Besha Rodell, a fan of its bold cooking. But you'll need to follow her game plan to avoid an all-out acid trip. Previous SlideNext Slide 14/20How we score Contemporary$$$$ Here's an equation: Take a small Melbourne restaurant, and multiply it by the power of wine bar. Add the coolness of Fitzroy North and two longstanding hospo professionals. What does it add up to? Suze. Located in the two-storey corner building on Newry Street that most recently housed One Trick Pony, Suze is all angles and old windows and slate grey walls punctuated by bright angular modern art. Downstairs, a central slab of a bar is surrounded by tables tucked into the wall, while a staircase leads to a first floor open kitchen facing the intimate dining room. Anchoring the kitchen pass, which has more cooks in it than seems physically advisable, is Steve Harry, a chef who has worked at Napier Quarter, Auterra and a host of other notable Melbourne venues. His partner, Giulia Giorgetti, oversees the front of house, which operates with the kind of friendly, informed cool that the inner north does best. Is Suze an amalgamation of all the experience these two bring from all the other Melbourne wine bar-type restaurants they've had a hand in? Or is it a progression, a leap forward? I can't quite tell – there's a certain Parisian cool to the place, a move away from Italy as inspiration. It wouldn't be the first time (or even the fifth) that Melbourne made this sidestep, but it feels very of-the-now at Suze, as if you're watching the zeitgeist evolve in real time. Harry's menu is both familiar and wild, with dishes that might appear on other menus but wouldn't taste nearly this bold or flavour-packed. There's a house-made ricotta covered with a layer of lush sliced persimmon and doused in pepperberries that are downright prickly on the tongue, a punch of spice that's as unexpected as it is beguiling. Raw fish – silky slabs of meaty tuna the day I ate it – swims in Tasmanian wasabi with puckery desert lime. A spanner crab linguine is a high-acid, high-intensity flavour bomb. If you look at the descriptions above, there are a lot of adjectives somewhat synonymous with the word 'acidic', and that's the biggest issue with the cooking at Suze. Individually, these dishes sing, but one after another? The acid trip can go off the rails. If there's one piece of advice I'd give to every chef it is: Sit in your own restaurant and eat a full meal, all the way through. Because so many dishes are amazing as one-offs when you're in creation mode, but when strung together with every other dish, the experience can be wildly different to what you encounter while standing in the kitchen with a tasting spoon. If I were to try one bite of any dish at Suze, then I'd be swooning. As a single bar of music, this food is glorious; when you play the whole album, there is too much treble and not enough bass. It would be unfair for me to say that every single dish on this menu is wildly acidic, it's too easy to wind up going in that direction. But there are ways for diners to mitigate this potential. Have the Bay of Fire cheddar gougeres. Pick either the raw fish or the ricotta, but not both. If you're going for the whole fish, a glorious flounder in a very perky caper sauce fattened up with bone marrow, pair it with the agnolotti, delicate and heavy on the comte, with an overload of nutmeg that's bold and brilliant. Maybe save the vinegar-forward braised rainbow chard for another day (say, when you're in the mood for the lamb rump). Whether you're on acid overload or not, I'm going to say you should still order the grapefruit sorbetto because it's maybe the best grapefruit dessert I've had in Australia, embracing the bitterness of the citrus while tamping it down with the sweetness of Suze, the restaurant's namesake French aperitif, and giving it spiky energy with a smattering of pink peppercorn. There's also a tulumba, a dense Turkish doughnut, coated in a syrup made from black garlic that's so umami-rich and dense that it almost reminds me of Vegemite. It works! I swear! 'As a single bar of music this food is glorious; when you play the whole album, there is too much treble and not enough bass.' It's not easy to get a table at Suze these days, and I can see why. The vibe is perfect for this moment in time. The cooking is bold and creative. The wine list is varied and approachable and full of bargains. It's an immensely fun place to spend an evening or a leisurely Sunday afternoon. And Harry and Giorgetti are a formidable team, so much so that I expect to see their influence in Melbourne restaurants for years to come, acid and all.
Business Upturn
16-05-2025
- Entertainment
- Business Upturn
5 elite vodka cocktails every American mixologist should master in 2025
Vodka cocktails have long stood at the epicenter of American mixology. In 2025, the spirit continues its reign—not just as a crowd-pleaser, but as a blank canvas for elite-level cocktail artistry. Whether you're slinging drinks behind a bustling New York bar or curating a cocktail list in a coastal speakeasy, mastering vodka-based drinks in the USA has become a rite of passage for professional mixologists. But why these five elite vodka cocktails? Because they blend time-honored techniques with next-gen flair, reflect current American bar trends, and adapt seamlessly to modern preferences—think low-ABV options, sustainable garnishes, and TikTok-worthy presentation. From citrus-forward classics to molecular mixology marvels, these 2025 cocktail recipes set the gold standard. Let's explore why vodka remains a timeless favorite in the American cocktail canon and dive deep into the elite quintet that defines the year's mixological landscape. What makes vodka cocktails a timeless favourite in America? Vodka's supremacy in American mixology is no accident—it's rooted in a blend of historical appeal, flavor neutrality, and cultural adaptability that has kept it at the top of bar menus for decades. A brief history of vodka in the USA Vodka first found its footing in the United States after World War II, when brands like Smirnoff capitalized on the 'white whiskey' image. By the 1960s, vodka martinis became the drink of choice for the stylish elite, thanks in part to James Bond's iconic 'shaken, not stirred' line. By the 1990s, vodka dominated the cocktail scene, appearing in everything from Cosmopolitans to Lemon Drops. Vodka's flavor versatility Unlike gin or whiskey, vodka is prized for its neutrality. That makes it a blank canvas for mixologists—a perfect spirit to highlight fresh fruits, herbs, spices, and even avant-garde ingredients like activated charcoal or edible flowers. Cultural relevance in modern America Vodka cocktails cater to diverse palates and cultural trends. In urban lounges, vodka-based drinks in the USA embrace fusion flavors like yuzu and gochujang. Meanwhile, in wellness-conscious circles, zero-proof vodka alternatives are reshaping how Americans sip socially without the booze. Each of these cocktails combines tradition with innovation. Whether rooted in historical recipes or emerging from experimental labs, they are all essential fixtures in the 2025 vodka mixology guide. Vodka Negroni Bianco – A bitter beauty reborn Origin story A modern twist on the classic Negroni, the Vodka Negroni Bianco replaces gin with vodka and uses white vermouth and Suze for a lighter, herbaceous profile. Popularized in craft bars in Milan and reimagined in Brooklyn speakeasies, this drink balances bitter, floral, and dry elements. Key ingredients 1 oz premium vodka 1 oz white vermouth 1 oz Suze (or another gentian-based aperitif) Lemon twist Step-by-step recipe Add all ingredients to a mixing glass with ice. Stir for 20–30 seconds. Strain into a chilled rocks glass over a large ice cube. Garnish with a lemon twist. Customisation options Swap Suze with Cocchi Americano for a softer profile, or infuse the vodka with lavender for floral complexity. Modern mixology tips Serve in frosted glassware for visual impact. Use clarified citrus to maintain a crystal-clear appearance. Ideal pairings Charcuterie boards, goat cheese crostini, or grilled artichokes. Spicy Yuzu Mule – East meets West in a copper cup Origin story The Moscow Mule has evolved from a 1940s marketing gimmick to a global staple. In 2025, the Spicy Yuzu Mule offers a fiery, citrus-forward update inspired by Japanese flavors. Key ingredients 2 oz vodka 0.5 oz yuzu juice 0.5 oz lime juice 3 oz ginger beer 2 dashes chili tincture Yuzu peel and shiso leaf for garnish Step-by-step recipe Build vodka, yuzu, lime juice, and chili tincture in a copper mug with crushed ice. Top with ginger beer and stir gently. Garnish with yuzu peel and a fresh shiso leaf. Customisation options Use yuzu syrup instead of juice for a sweeter profile. Add muddled Thai basil for added complexity. Modern mixology tips Torch the shiso leaf before garnishing to release aromatic oils—an Instagram-worthy touch. Ideal pairings Sushi rolls, Korean fried chicken, or spicy shrimp tacos. Crystal Clear Bloody Mary – The brunch icon, reinvented Origin story The Bloody Mary is a brunch classic, but the 2025 version—clarified and crystal-clear—is a nod to molecular mixology. Made with tomato water and served martini-style, this cocktail offers the same umami punch without the heaviness. Key ingredients 2 oz vodka 2 oz clarified tomato water 0.25 oz Worcestershire tincture 2 dashes celery bitters Smoked salt rim (optional) Garnish: dehydrated cherry tomato and celery microgreens Step-by-step recipe Combine all ingredients in a shaker with ice. Shake vigorously and strain into a chilled coupe. Garnish and serve immediately. Customisation options Infuse vodka with horseradish or jalapeño for added heat. Modern mixology tips Use agar-agar clarification to maintain tomato flavor while achieving clarity. Ideal pairings Eggs Benedict, avocado toast, or smoked salmon bagels. Espresso Vodka Flip – Your caffeinated dessert drink Origin story The Espresso Martini has enjoyed a massive resurgence in the U.S. bar scene. This 2025 adaptation transforms it into a flip, adding a whole egg for a velvety mouthfeel and dessert-like finish. Key ingredients 1.5 oz vodka 1 oz cold brew concentrate 0.5 oz coffee liqueur 0.5 oz simple syrup 1 whole egg Grated nutmeg for garnish Step-by-step recipe Dry shake all ingredients (no ice) for 10 seconds. Add ice and shake again for 20 seconds. Double strain into a chilled coupe. Garnish with fresh nutmeg. Customisation options Add hazelnut syrup or infuse vodka with vanilla beans for a sweeter profile. Modern mixology tips Use nitrogen-infused cold brew for extra foam. Offer dairy-free egg alternatives for vegan guests. Ideal pairings Chocolate tart, tiramisu, or pecan pie. The Smoked Cucumber Martini – A savory twist with visual flair Origin story As savory cocktails trend upward in the American bar scene, the Smoked Cucumber Martini has become a breakout star in urban lounges from LA to Chicago. Key ingredients 2 oz cucumber-infused vodka 0.5 oz dry vermouth 0.25 oz saline solution (10% saltwater) Smoked glass dome for presentation Cucumber ribbon and dill for garnish Step-by-step recipe Stir vodka, vermouth, and saline with ice. Strain into a chilled martini glass. Cover with a glass dome and introduce hickory or applewood smoke. Garnish with cucumber and dill. Customisation options Use celery-infused vodka or add a few drops of sesame oil for an umami twist. Modern mixology tips Incorporate edible cocktail pearls made with dill oil for a molecular garnish. Ideal pairings Oysters, cucumber tea sandwiches, or goat cheese canapés. Modern mixology trends: How vodka cocktails are evolving in 2025 As we dive deeper into 2025, vodka cocktails are undergoing a transformation, fueled by technology, sustainability, and shifting cultural norms. Sustainability and locally sourced ingredients Eco-conscious bartending is more than a trend—it's the new standard. Vodka cocktails in 2025 frequently feature ingredients like spent coffee liqueur, reclaimed citrus peels, and locally farmed herbs. American bars are moving toward carbon-neutral practices and eliminating single-use plastics. Molecular mixology and presentation theatre With tools like rotovaps, sous-vide infusions, and spherification kits, vodka cocktails are reaching culinary-grade innovation. Clear drinks that look like water but explode with flavor? Expect more of them on cocktail menus from coast to coast. Rise of zero-proof vodka alternatives The sober-curious movement has led to a spike in zero-proof spirits. Brands like Seedlip and Ritual are crafting vodka-style bases that allow mixologists to create full-bodied, non-alcoholic versions of these 2025 cocktail recipes. TikTok, Instagram, and viral mixology Visual presentation is paramount. Smoked domes, color-changing cubes, and edible glitter are no longer novelties—they're expectations. If your cocktail isn't trending, it might as well be invisible. Conclusion: Mastering vodka cocktails is essential in 2025 In 2025, vodka is more than a staple—it's the heartbeat of American mixology. These five elite vodka cocktails embody both the spirit's legacy and its future, offering something for every palate, every setting, and every bartender aspiring to leave their mark. Whether you're experimenting with clarified Bloody Marys or perfecting a smoked cucumber martini, the message is clear: vodka isn't going anywhere—it's just getting smarter, sharper, and more sensational. Disclaimer: Consumption of liquor is injurious to health and Business Upturn does not promote or advertise the featured brand(s) or suggest ingesting liquor through this article. Business Upturn does not guarantee the accuracy of information in this article.
