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| MIXOLOGISTS |
 | Ali Holden: Raising the Bar
Making the move to New Zealand four years ago, Ali has worked his way from
the bottom again keen to learn the “kiwi” way of doing things...
10 Nov 08
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| SPIRITS |
 | Why all the Vodka bashing?
It seems that not a month goes by without the industry press claiming
that Vodka’s reign as king of spirits is about to be stolen...
10 Nov 08
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| BARISTAS |
 | Coffee with Matt Milletto
Blend talks to international barista Matt Milletto on how social networking is creating new
career opportunities for baristas around the world...
10 Nov 08
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| BARS |
 | The Concrete Club
The Concrete Club is Christchurchs most consistently busy club-bar,
offering strictly the finest underground beats in a refined atmosphere....
10 Nov 08
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| COCKTAILS |
 | Oh Beehive
Fill a tumbler with ice and add 42BELOW Manuka Honey, vanilla liqueur and top up with pineapple juice. Stir, and serve...
11 Nov 08
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| HOTELS & RESORTS |
 | Discover the Park Hyatt Sydney
Known throughout the world for its exceptional design and elegant
style, Park Hyatt Sydney has earned its reputation as Australia’s most
luxurious hotel...
10 Nov 08
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| WATER & HEALTH |
 | Matching Water with Food
Water is not water. At first glance, waters may not seem to have the individual characteristics that distinguish wines, but distinct differences become apparent...
10 Nov 08
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| MIXERS & JUICES |
 | Misobo - Liquid Superfood
Grandma was right… eat your vegetables. We all know when it comes to health and fighting disease, vegetables pack a mean punch...
10 Nov 08
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| COCKTAILS |
 | The Magdalena
Smashed fresh raspberries, Absolut vanilla & Chambord, softened
with cranberry & pink grapefruit juices. Rich, indulgent
& most importantly, created with love...
10 Nov 08
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Blend Magazine 
