From the Editor, Leigh O’Connor.
In today’s age of artisanal coffee and high-end machines, the local café has become the community hub for socialising, eating and drinking.
The aroma of freshly brewed coffee wafts in the air as friends and families catch up over the week’s activities and plan to laze away the weekend, all while enjoying smashed avo on toast with a cup of Joe.
Did you know the world’s first coffee shop was known as Kiva Han and opened its doors in Istanbul, Turkey in 1475 marking the birth of a new social gathering place centred around the consumption of coffee?
This week we celebrate Australia’s café culture, from latte varieties such as turmeric and lavender, to where to find a cup of happiness topped with incredible latte art; Marie-Antoinette Issa examines coffee with a conscious as she uncovers cafes which serve up your soy latte with a side of social enterprise.
She also asks the question: Are you annoying your barista? Café etiquette is something not many of us think about, but what are the rules around bringing your dog, children or ordering before closing time?
Calling all crookie lovers! We dish up four viral café foods that actually taste really good like a ghost latte, super-sized croissant, crookies and pink poached eggs; along with where to get the best breakfast bowls around the country.
This week, we head to Shellharbour Village to chat with Relish on Addison Chef Tom Laws, who began his career as a kitchen hand at a local English pub at the age of 14 and is now celebrating 22 years on the pans at this Mod Oz restaurant.
He also shares his recipe for citrus and passionfruit tart, which was his late mother’s favourite and has been on the Relish menu since the doors opened.
New Zealand-born, Melbourne-based Chef, Dave Verheul reveals innovative and original recipes for every kind of shared Sunday feast inspired by the four seasons in his new cookbook ‘On Sundays’. We review the book and deliver recipes for Hasselback celeriac, lamb leg with purple-sprouting broccoli, beans and anchovy, along with a dessert choccy ripple-misu (aka ‘The Ripper’).
Read on, this is how we brew it…
