2020 Was a Crap Year – But Here Are a Couple Things We Loved About It

What a year. 2020 began with horrific fires, swiftly pivoted into flooding, then took a hard right into a global pandemic, where we’ve been lingering for months now. But while it’s been a tough, harrowing, oftentimes boring 12 months, there have still been some moment of joy, especially when it comes to dining and drinking. As they say, necessity is the mother of invention – and this year we’ve needed that inventive spirit more than ever. Here in Sydney, it’s meant bottled cocktails, buying takeaway wine from our favourite restaurants and a push towards al fresco dining. Some of the changes mightn’t be long-lasting, but we’ll cherish them while they’re here.

Good bottled cocktails are everywhere
There’s nothing quite like someone else making you a stiff drink – no matter how sizeable or well-stocked your bar cart, a DIY job is never quite the same. To throw restaurants, cafes, pubs and bars a lifeline during lockdown, the NSW government tweaked licensing restrictions, permitting the sale of takeaway and home-delivered booze. And Sydney venues went for it.

Earl’s Juke Joint began delivering canned Margaritas; experimental CBD bar PS40 delivered bottled cocktails such as the Breakfast Negroni and Jean Claude Pandan (pandan-leaf-infused rum, coconut Ceylon tea, pineapple, coconut water, spice and whey); Maybe Sammy did bottled cocktails by the half-litre; and Continental Deli began delivered its famed canned Mar-tinnys and Can-hattans.

Over in restaurant land, the changes meant fine diners and casual eateries alike could begin selling bottles of vino with their takeaway meals. You could pick up a bottle of wine alongside fancy meal hampers from Love, Tilly Devine; pair finish-at home Italian meals from Manly’s Busta with some funky plonk; and bolster a takeaway Totti’s order with a beverage pack from Merivale.

Some of these changes have since fallen by the wayside, others look like they’ll continue for a while yet. We don’t yet know if the changes to liquor-licensing laws will be permanent – but for now we’ll continue to enjoy a bottled Negroni or two on the nights we’re not out and about.

We got some fun spin-offs
Cafe Paci launched a bakery selling its famous molasses bread. Fine diner Sixpenny began pumping out banana cake, fluffy Japanese cheesecakes and bacon-and-egg rolls as part of its temporary switch to general-store mode. And plenty more cafes, restaurants and bars became one-stop shops for everything from fresh produce and sourdough to hand sanitiser, condiments and even toilet paper.

Ragazzi ’s stopgap takeaway service spawned Fabbrica – a permanent deli and cafe in the CBD selling pasta kits, bread, cheese, wine and baked pasta (such as lasagne and cannelloni). Meanwhile, Merivale’s delivery meal kits – from restaurants such as Mr Wong, Bert’s, Fred’s and Totti’s – are a great alternative to eating out while venues remain below capacity.

Outdoor drinking and dining is easier than ever
In a bid to get people back to hospitality venues this summer – while also reducing the risk of coronavirus transmission – local and state governments have rallied to remove red tape and make it easier for venues to offer al fresco drinking and dining options. Governments have fast-tracked development applications for outdoor seating and are helping businesses work out how to maximise their exterior spaces (which could be footpaths, rooftops or even car parks). Part of George Street in The Rocks is already closed to traffic, with tables and astroturf set up in front of pubs, restaurants and cafes. And mezcal bar Cantina OK has installed tables and chairs in its laneway so punters can avoid rubbing shoulders in its tiny space. We can’t wait to see what other venues have in store over the summer.

We got to try new things
All that extra time at home meant we had loads more time to try new things. Not only did many of us perfect our sourdough skills, but thanks to the power of the world wide web we had access to classes, workshops and shows we mightn’t have been able to access in the real world. Diners such as Sagra and Sydney Seafood School launched at-home cooking classes; Sydney Dance Company started offering virtual workshops so you could dance like no-one was watching; and scores of other gyms, dance schools, and Pilates and yoga studios began offering at-home classes that removed the intimidation factor from learning a new skill.

Creativity abounded
Sydney’s arts community was hit hard by the closure of venues, galleries and other regular sources of income. But artists and creatives put their talents and minds to good use – and often did so to help others. Berlin-based Aussie illustrator Anna Vu, of Good Food Crap Drawing began donating a portion of her sales to her customers’ favourite restaurants. When coronavirus first emerged overseas and people were avoiding diners in Australia’s Chinatowns, the folks behind More of Some Good created artworks that depicted those venues in all their colourful, dynamic glory. And a designer began immortalising Sydney dishes such as A1 Canteen ’s muffuletta and Bella Brutta ’s clam pizza in Perspex – playful reminders of just what we had to look forward to once dining-in was allowed once more.