Perfectly aged to serve

In the past couple of years, Sydney’s drinking scene has undergone huge changes, with the explosion of small bars throughout the city run by young, switched-on proprietors. In restaurants, a quieter revolution has occurred. There is a far greater number of sommeliers, a role traditionally filled by more mature types, and they are getting younger. At some fine-diners, wine recommendations are made by highly trained and knowledgable sommeliers younger than 35. Many bright, young things are making their mark in the industry, reports the Sydney Morning Herald.