Crema - Winter

9 771447 485002

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e∂i†orial Welcome to Crema™ magazine.

This issue, it’s a pleasure to welcome World Barista Champion Paul Bassett as one of our regular contributors. Paul brings a wealth of experience to Crema, so make sure to read his first column, outlining the main ‘menu’ of espresso-based coffees in Australia, and the finer points of milk-texturing - one of the most crucial skills in making any milk-based coffee.

Also in this issue, we continue Gary Try’s superb series on Cafés of Italy, as well as a view of Malaysia’s cultural diversity, as seen through the lens of Melissa Rimac’s camera. There’s also books, music and of course, Ken Gargett’s wine column, for those of you who are serious about your wine – all in all, it should be a great read!

Also, don’t forget our Crema Magazine website – www.cremamagazine.com.au along with its chat room on all that’s happening on coffee in Australia, and our new site ‘Cafescene’ – featuring events, news and situations vacant for those in the industry.

Ashley Felderhof Is this the WORLD’S BEST home espresso machine?

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For further information please contact: ECM Sales Australia Pty Ltd Tel: 0416 242 758 Web: www.ecm-espresso.com.au e-mail: ecm@ecm-espresso.com.au CREMAWINTER2004

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Publishing E∂i†or

win†er 2004 contents

Ashley Felderhof

Sub-e∂i†or

WINTER 2004

Libby Brooke

Ar† Director Keith Sharpe

Con†ribu†ors Paul Bassett Ken Gargett Melissa Rimac Gary Try Hamish Ta-mé

Pho†ography

features CAFES OF FLORENCE We travel with Gary Try to Florence – ‘the Jewel of Tuscany’

page

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TRAVEL FEATURE: MALAYSIA Melissa Rimac explores colonial influence on the culture of two of Malaysia’s most historic regions

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GREAT OCEAN ROAD The beginning of a regular feature on great Australian driving holidays

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Distribution

FASHION WEEK Hamish Ta-mé with his pick of the pics

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Design

PAUL BASSETT ON ESPRESSO World Barista Champion, Paul Bassett outlines the main espresso drinks in Australia

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Ashley Felderhof Melissa Rimac Hamish Ta-mé Keith Sharpe Gary Try

Gordon and Gotch

S2 Creative Pty limited (02) 9554 8334

Printing Pirion Pty Ltd

A∂vertising

Ashley Felderhof Tel: (02) 9516 2127

Crema™Magazine

PO BOX 211 Alexandria NSW 1435 Tel: (02) 9516 2157 email: info@cremamagazine.com.au ™

Crema magazine is published by Café-communications and is copyright.

We welcome contributions, but accept no responsibility for unsolicited manuscripts, photographs or artwork.

ABN 92 972 810 412 www.cremamagazine.com.au ISSN 1447-4859

regulars KEN GARGETT ON WINE To blend, or not to blend – that is the question

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I WANT: The latest and greatest – go on, treat yourself

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BOOKS: New releases in food and travel

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COFFEE NEWS: The latest snippets from here and overseas

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CAFÉ SCENE: New cafes: Sydney & Melbourne

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CAFÉ BEAT: Music reviews

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ROAST ‘N GROUND: News from the world of Australian coffee

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Cover:

Romeo – Camera Vision

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cafés of ialy part IV

FLORENCE

Florenc

The splendour of Florence can be overwhelming and a ‘soft-entry’ into the city from the surrounding hills is a delightful way to ease into the onslaught of renaissance art, culture and archiecture. Here, as part of a continuing series, our European correspondent gary try gives us his personal perspective on the city and its cafés.

There is such peace and serenity to be found in an olive grove. The tranquility that these gnarled old trees express falls over you like a soft cloak, gently caressing and relaxing.

Dappled light falls from the intense blue sky above, through the silver-green leaves of the olive trees, creating a dance of millions of radiant ballerinas moving slowly across

! a z Ω e l l e B a L , Ah

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: the Jewel of Tuscany

Antica Caffe Gilli

Caffe Gilli was established in 1733 as a café-bar and pastry

i l l i G é f f a C shop, and quickly attracted a clientele of refined intelligentsia,

becoming recognized within Tuscany as the home-café of the region’s leading figures. Today, as in the last 320 years, it

still holds the love of the Tuscan people and it is easy to see why when standing at the long, marble-topped bar, espresso in hand. The visual splendour is breathtaking.

the grove in a never-ending ballet, staged on the rolling Tuscan hills. Below lies the river Arno, snaking its way through the valley, neatly defining the city of Florence, locally known as ‘Firenze – La Gioiello di Tuscano’ (the jewel of Tuscany).

Just gazing from the outside at Caffe Gilli and taking in the window display is a delight. Uniformed staff inside are

constantly reaching into the window display for vast platters of Torrone, stacked up like bricks of gold. Twelve varieties of

The French writer Stendhal on his first visit to Florence,

this scrumptious almond nougat are on hand for the discerning

was so overwhelmed by the magnificent splendour of the city

Tuscan palate, offering variations on the basic recipe from

and the Basilica of Santa Croce that he became faint-headed

town-to-town across the region.

and unable to walk. Many tourists each year suffer a similar fate and local doctors treat cases of what is known locally as ‘Stendhalismo’.

Don’t

try to walk past the

seemingly endless pastry selections just give in to Florence and spend your

However, after the madness of tourist-crazy Venice or

last euro – after all, why not eat well

the frenzied pace of Rome, a visit to the visual riches of

and drink yourself into paradise.

Florence can provide solace to the weary traveller. After a visit to the market for a fresh-baked ciabatta, a roll of stracchino (soft white cheese) neatly wrapped in its grease-proof paper, cured sausage of cinghiale (wild boar), juicy tuscan black olives marinated in fresh rosemary and garlic cloves, and finally a bottle of ‘Bondi SantiBrunello’ from Montalcino – you are ready to experience Florence.

Piazza della Republica is home to many Antica caffes, which really make this piazza the heart of the city.

In Italy, the piazza is the ‘stage of life’ – allowing a place for communal connection – and

nowhere

else

in

Italian culture is life

Before heading towards the magnificent

expressed more openly

Uffizzi Gallery or the equally stunning Basilica

and vividly.

Santa Croce, make a beeline to Piazza Della

ringing

Republica, with Antica Caffe Gilli on the

background, exchanges

northern corner, and anchor yourself to the

of greeting constantly fill

very heart of the city over an espresso and a

the air. Some dart into a

slice of Torrone (Tuscan nougat).

café for a quick espresso

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With bells in

the

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Firenze:LaGi †h i w p u h c † a To c , † s a p d n a r g Florence’s e v a h † ’ n o d u o y to go far...

Caffe Giubbe Rose (1890)

while others enjoy a prosecco to catch up on old friends or cement relationships – the piazza is the meeting place of the whole community and benefits all who move in its space.

Caffe Paszkowski (1846) and Gran Caffe Giubbe Rose (1890) are also situated on the

Piazza

Every

della

Wednesday

Republica. night

the

‘literary encounter’ takes place at the Guibbe Rose, as it has with journalists, writers and painters for the last 115 years.

After a café-crawl around the

piazza,

Caffe

Giubbe Rose is a great place to stop and share intellectual discussion on life and philosophy. Just avoid the politics and football; order another campari and soda, and stay on safe ground…

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La Gioiello Tuscano The Medici influence over the city appears as strong today as it was

then.

For

its

stamp on the cultural expression of Florence is most probably one of the greatest family legacies of any city in western Europe.

The

Florentine

reign of the Medici period coincided with the

height

of

the

renaissance

in

art,

culture

and

learning.

The

Medicis

strongly supported the growth of artistic expression and attracted the best of Italian artists to Florence, to complete commissions

and

establish a culture of artistic growth. Ardent collectors of all forms of art, the Medicis built a vast collection of Italian Florentine art which was left to the city in 1743 – ten years after the nearby Caffe Gilli (only a short stroll through old cobble-stoned lanes) – opened its doors to the Florentine public.

To

catch

up

with

Florence’s grand past, you don’t have to go far – it is everywhere

and constantly around you.

o

annual historic car race

o

The Miglia Mille… Florence‘s

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“GOT TA’ BE THERE”

MALAYSIA Experience the wonders of Malaysia. Kuala Lumpur, Asia’s new excitement capital or fabled Langkawi with its superb 5-star beach resorts, lush tropical rainforests and duty-free shopping.

Perhaps you’d rather Penang, Pearl of the Orient. Explore its rich colonial history and taste the many flavours of local cuisine. Or Sabah, Malaysian Borneo, with its crystal clear lagoons, jungles with orangutans and elephants and luxury spa resorts. Or visit Sarawak, with its world-renowned Mulu Caves, unique wildlife and fascinating Iban and Dayak ethnic cultures.

“GOT TA’ SEE THAT” Tourism Malaysia Australia Sydney: 2nd Floor, 171 Clarence St. Sydney, N.S.W. 2000 Tel: (02) 9299 4441/2/3 www.tourismmalaysia.gov.my malaysia@malaysiatourism.com.au Perth: Ground Floor MAS Bld, 56 William St. Perth, W.A. 6000 Tel: (08) 9481 0400

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photo journal >>

malaysia Dazzling in its diversity, riotously colourful, brisling with intrigues new and old, Malaysia offers surprises galore. melissa rimac steps into the melting pot.

Variety, it’s often said, is the spice of life. And if that’s the case, then Malaysia – with its vibrant amalgam of scene-scapes, people, cultures, religions, architecture and culinary traditions – dazzles with its diversity.

Thanks to a wealth of natural riches and a location which ensured its position as hub of Colonial aspiration and trade, almost everyone who had a grand plan seems to have, at some point, made their way to what was once known as Malaya. In successive, and sometimes simultaneous waves, came the Portuguese, the Arabs, the Dutch, and from the early 1700’s, British empire builders, who, in their wake brought the Chinese and the Indians. Thanks to the Europeans’ lavish appetite for tea, coffee, pepper, tobacco and tin, trade flourished and thriving, eclectic, settlements sprang out of the jungle.

Along with the Malays, who watched them come and go and mingled where they saw fit, each wave of settlers sprinkled lingering elements of their unique identity – be it architecture, religion, culture and cuisine - into the potpourri, to create an ever-changing, fascinating treat for visitors.

Today, this multi-layered heritage leaps out and draws you back to times when lace petticoats rustled along cobbled lanes, tall ships plied the straits and sweet, sticky smoke billowed from opium dens. The best place to take a trip through the time tunnel and be captivated by the tangible, intriguing links with the past are the former trading settlements of Penang and Malacca and the older sections of the present capital Kuala Lumpur (affectionately known as KL); erstwhile hotbeds of commerce and colonial aspirations and site of many a gay soiree.

Weave through the winding “5 foot ways”, of peeling paints, alternating ground levels, and enticing aromas and you’d do much more than peek into a living museum. Rather, you’ll dip into what is arguably one of Asia’s, and for that matter, the world’s, most intriguing and accessible melting pots. Whether your passion is jawdropping architecture, food that sends your senses soaring or bagging a bargain - in the form of antiques, fine silver or groovy gear - insights into ancient cultures, or

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timeless rituals of fervent belief; it’s more than likely to be found in the next lane.

Like a movie you can watch again and again, there’s always something new. One thing you can be sure of however, is that you won’t get bored.

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Whereas the Chinese buildings – with gates and intricate web of courtyard inhabitants from the elements bey perhaps that society’s tendency to ba and form “clan associations”) – by w Malay houses, stilted, airy, light timbe deliberately open and welcoming to s the ubiquitous front verandah servin invitation to passers by.

The most poignant and evocative insight into the colourful past and the many nuances of current intrigues can be had by simply strolling the streets and soaking up the tales told by the buildings.

Fleeing a politically and economically unstable China, entrepreneurs amassed fortunes trading in both the legitimate and the dodgy. Brimming with optimism and enthusiasm about their new life and fast fortunes, they built opulent mansions and temples, embellished with exaggerated motifs of their homelands.

Geomancers and feng shui masters were called upon to design structures that would lure cash and good fortune, and be filled with antiques, exquisite glasswork, fine porcelain, art, wives and concubines.

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Unlike mainland China and nearby Singapore, the streetscapes stand, largely unadulterated since the late 1800’s, mercifully spared, respectively both the wrecking ball and frenetic dousing of gloss paint, to age gracefully and gloriously.

The British also saw no need for restraint and lashed out on buildings of extravagance and unabashed excess, like the many flamboyant, sprawling mansions boasting vast ballrooms and imposing administrative and commercial edifices which encircle both Penang and Malacca.

hinese buildings – with their entrance cate web of courtyards – protected om the elements beyond (echoing, ociety’s tendency to banding together n associations”) – by way of contrast, stilted, airy, light timber affairs – are en and welcoming to strangers, with front verandah serving as an open ssers by.

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In Malaysia, and most particularly, in the streets of Penang and Malacca, faith is quite literally featured on every street corner. The three main cultural groups – Chinese, Malay and Indian, follow a multitude of faiths, the threads of which are intricately, indelibly woven into the tapestry of daily life.

Hindu temples, with their multitudinous deities and beatific rituals (early mornings and evenings are the best times to see Puja – or prayers) are likewise uplifting extravaganzas of technicolour and soulful activity – soothing to the point of soporific. Penang’s ‘Little India’ has some of the best.

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Chinese worship at temples dedicated to Taoism, Confucianism and Buddhism – bursting with red, gold and unapologetic glints of gaudy.

Just about every couple hundred metres, it seems, the streetscape is peppered with temples, pagodas and old stone houses guarded by dragons.

The mosques, such as Malacca’s Kampung Kling mosque – one of the country‘s oldest, though more subdued and stately, are well worth a visit, and, if dressed modestly, both women and men are usually welcomed.

Whether it’s the call to prayer spilling out of the minaret and ricocheting along centuries – old city walls, a silent nod towards the spirit house or the fiery intensity of a festival, there’s no mistaking or escaping the passion with which people here pursue their beliefs.

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FACT FILE: Prime Time for travelling: June-October is cooler, drier and coincides with many of the colourful festivals.

Getting there: Malaysian Airlines flights depart twice daily from Sydney, and frequently from other capitals.

Once in Malaysia, transport is cheap, cheerful and reliable. Flights between KL and Penang depart almost hourly – with either national carrier MAS or bargain Air Asia – www.airasia.com. Hamsa Vahini Travel and Tours (ph: 012 27 36403) offers a very friendly, reliable and knowledgeable service, including airport pick-ups.

Accommodation: To complete the experience of the era, seek out rooms with their own tale to tell. There are some fine possibilities, such as: Penang. Overlooking the harbour, the iconic, ever-gracious, Eastern and Oriental Hotel has hosted colonial adventurers, literary luminaries and damsels with designs since 1885 – www.e-o-hotel.com.

Christianity also made major inroads here, with Malacca once again taking a gong, in the form of the Dutch-built St Peters church, which, harking back to 1710, predates all other Christian churches in Malaysia.

Amid the thick of historic Georgetown; Cheong Fatt Tze mansion-aptly nicknamed “the blue Mansion”, a feng-inspired whimsical knot of cool courtyards, ornate ceramics, and well-traveled antiques – www.cheongfatttzemansion.com Malacca; The Puri Hotel, another traders’ mansion situated in the heart of the historic precinct in what is still referred

to as “Holland street’ and “ millionaires row” – www.hotelpuri.com Kuala Lumpur; At the other end of the scale is KL’s unashamedly glass and chrome, JW Marriott hotel - a stone’s throw

from bargain-filled shopping malls and open air cafes of ‘Bintang Walk’, and historic, eclectic districts such as China Town and Little India. For a fantastic colonial throwback in KL, head to Coliseum Hotel and Bar or the dining room of the Heritage Station Hotel.

FURTHER INFO: Tourism Malaysia ph: 02 9299 4441 or visit www.tourismmalaysia.gov.my

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in ich, aysia.

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re∂ blends

red blends

Ken Gargex on wine Red blends

To blend or not to blend - it is a curious question to

have been only a couple of vintages in its 50-year history that

pose: for many, an irrelevant one. All that matters, all that

have not seen the addition of cabernet, often more than 10%.

should matter, is the best wine coming to the fore. If that is

Also, though Barossa fruit may dominate, grapes have

as a straight varietal, so be it: if the wine can be improved by

traditionally come from many regions and Penfolds have even

blending, do so. There is, however, a band of drinkers who

ventured across the border into Victoria in the search for the

seem convinced that one will automatically be better than the

best material.

other and they are usually of the view that any adulteration of a single grape is tantamount to heresy. Varietal wines rule.

Curious.

It all boils down to regions and varieties. For historical and climatic reasons, cabernet in Bordeaux requires friends.

These Bordeaux varieties, as they are sometimes called,

This ignores the obvious. Many wines are blends of

provide different characters, each of which adds something to

different grapes because that is the way to produce the best

the wine. Also, as they ripen at different times, they provide

wine. Australia has often gone further and blended grapes

insurance in the vineyard. Should rain spoil the merlot crop,

from different regions, often hundreds of kilometres apart.

the cabernet may save the wine, and vice versa. That is why

This is close to vinous heresy in Europe and falls within all

the pundits sometimes refer to a particular vintage as being

manner of laws preventing it from happening. Our early

best on the Right or Left Bank in Bordeaux - the Gironde

winemakers were under no such restrictions and if they felt

splits the region and the Right Bank is merlot dominant while

that the wine was better for the injection of the produce of

the Left Bank is the home of cabernet.

another region then so be it. Today’s winemakers are also not bound by tradition or insidious restrictions and, providing

Cabernet is sometimes referred to as the doughnut

the label reflects the contents in accordance with regulations,

wine, meaning that on its own, its flavour profile has a hole

there is no reason why Hunter shiraz and Margaret River

in the middle of the wine - nice start and good finish but

cabernet cannot come together and live happily ever after in

lacking in the centre. Merlot, for example, is a variety that

the same bottle.

can fill this hole and this is why the two varieties are so often

Some grapes almost demand it. Look at cabernet sauvignon. In Bordeaux in France, it always finds a home with merlot, petit verdot, malbec and/or cab franc. Purists may argue pinot noir (in Burgundy, it is always a loner) and its glories do best express themselves without interference from others. True, but that doesn’t mean that it cannot assist

paired. If we return to Australia, our viticultural history is such that when cabernet began to increase in popularity in the sixties and seventies, there was hardly a merlot vine planted here. It is why the traditional Aussie blend was cab shiraz, with shiraz filling the role played by merlot overseas.

Sometimes it was the other way around as there were greater quantities of shiraz.

others. What is often not realised is that in the Hunter in times past, it was not unknown for small percentages to find

Cabernet is not the only variety often blended. In the

their way into shiraz. The great 1965 Lindemans Hunter

Rhone for example, most regions blend, with Hermitage

River Burgundy, as it was known, is an example. The famous

(100% syrah) an exception. Chateauneuf-du-Pape allows up

Maurice O’Shea was not adverse to the practice. But is pinot

to 13 different varieties, including several white ones. Even in

noir quite so untainted as it would wish us to believe? These

Cote Rotie in the northern Rhone, syrah (the French term for

days, all the rage in Pinotville is the blending of different

shiraz) is usually fermented with a small percentage of the

clones of that often mutated vine and few winemakers would

aromatic white, viognier. It is a little trick that our

express any doubts as to the benefits this provides.

winemakers have cottoned on to and turned it into the next

Those that express disdain at blends often forget that our most famous wine, Penfolds Grange, is the epitome of the blend. While it is seen as the peak of Barossa shiraz, there

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big thing. Now, it seems, everybody’s doing it.

To blend or not is one of those things best left to the winery KBG

while we should concentrate on enjoying the wines.

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ds

kwp! YAL0056

jansztas.com

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the Grea† OceanRoad VICTORIA australian driving holidays >> PART

I

DRIVE †heGreat

ocean roa Australia is blessed with some of the most beautiful coasline in the world; white sandy beaches, perfect waves, stunning scenery. Blend that with good food, delicious wines and all manner of accommodation and you have the Great Ocean Road; without a doubt, one of the most pectacular driving holidays in the world.

the Great Ocean Road starts at Torquay,

the pier at the far end of the bay we couldn’t help

but it’s not until you reach Anglesea, that you really feel you’re

but feel relaxed as the sun set on our first day. One of

on the Great Ocean Road. With the road meandering around

the most popular holiday spots on the Great Ocean

small bays and inlets, the memories of the long, straight drive

Road, Lorne has accommodation that is plentiful and

through the dry interior immediately dissolve. The prettiest

varied, although be aware, you will need to book ahead

part of town is the calm outlet of the Anglesea River as it meets

at peak times. There are also plenty of smart eateries to

the rougher waters of the Southern Ocean. We stopped to

choose from on the main street, but for our money we

watch a group of paddlers as they donned their wetsuits to

couldn’t go past the ‘Lorne Pier’ Seafood Restaurant –

explore the wetlands, no doubt also watched by the kangaroos,

family owned for over 20 years, and still serving great

which graze contentedly along the river.

fish & chips.

Technically,

From there it’s only 8 km

to Airey’s Inlet where

beautiful cliff walks fan out from the impressive lighthouse and blend with walking trails into the Anghook-Lorne State Park. Enjoy the natural flora and fauna and take in the expansive views across Bass Strait from the lighthouse at the top of the point.

Day two started with a trip

up to the

cascading waters of Erskine Falls, only 20 minutes into the hinterland behind Lorne. This whole area is rich with the beauty of waterfalls and cascades, some taking quite a strenuous walk to reach and others easily accessible; either way, they perfectly showcase the natural beauty of the Otway rainforest. If you prefer a

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Another hour or so along the beautiful winding road

more birds’ eye view of the forest, the Otway Fly Tree

with unfettered sea views, Lorne awaits. This charming coastal

Top Walk is worth a visit. Located near Triplet Falls

hamlet is nestled at the base of the cool Otway rainforest on

inland from Apollo Bay, the 600 metre long walkway

the sparkling waters of Loutit Bay. Strolling along the beach to

hovers 25 metres above the forest floor. Get there early

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d

o

the great oocean road MELBOURNE

oad

Geelong

Torquay Anglesea Areys Inlet Lorne

Warrnambool Port Fairy Port Campbell 12 Apostles

Apollo Bay Cape Ottway

hovers 25 metres above the forest floor. Get there early to avoid the

crowds

and

enjoy

the

lofty experience in relative peace and quiet.

Back to the coast, continued

our

journey

we

toward

Apollo Bay, the beginning of the ‘shipwreck coast’. This stretch takes in some of the most spectacular ocean views and along the way are dozens of wreck sites, each with its own story to tell.

After taking in the stunning scenery from

We enjoyed a superb dinner

the rainforest to the coast, we were ready to call it a

accompanied by another fine Victorian wine. It was the perfect

day. We had received a recommendation to stay at

ending to a great day and to see the sun rise over the ocean

Chris’s Beacon Point Villas just inland from Skenes

whilst snuggled up under a warm doona was a perfect

Creak near Apollo Bay. As the road wound up the

way to start the next.

in the restaurant

escarpment, we could tell that the views looking back toward the ocean would be spectacular and we weren’t disappointed.

Perched

high,

over-looking the ocean, the villas seem to be suspended out over the escarpment.

The villas are stylish and comfortable and with floor to ceiling windows, the 180

degree

views

are

nothing short of stunning.

Heading off, as we looked down upon the Great Ocean Road, sun glistening over the brilliant ocean, we felt an increasing sense of excitement toward reaching our next destination; the majestic 12 Apostles.

These dramatic rock formations are truly a wondrous sight. The relentless power of the ocean and the stormy winds have eroded the soft limestone to form these natural creations over 20 million years. To look along the rugged coastline and take

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the Grea† OceanRo in the spectacle of the 12 apostles

A quick stop

is without a doubt one of the

Warrnambool before reaching the endpoint of our Great

highlights of the Great Ocean Road…

Ocean Road experience - Port Fairy. Many sea-changers have

unless of course, you view it from

made this idyllic seaside town their home, giving Port Fairy

one of the many helicopters buzzing continuously up and

at the Flagstaff Hill Maritime Museum in

a cosmopolitan feel to its otherwise historical canvas.

down the coast. (see panel) Dragging ourselves away, we continued on toward Port Campbell. Passing along the Bay of Martyrs and the Bay of Islands, the rugged beauty seemed to cleanse the spirit.

We

came

across

folk

travelling in all manner of style; motorbike, bicycle, bus and car… all had a rested look in their eyes and a smile on their lips… yes, even those on bikes!

The small but vibrant town of Port Campbell is a perfect place to enjoy lunch in one of the many trendy eateries; you may even decide to settle in for the day at the Timboon Cheese Farmhouse where you can picnic with a cheese platter and wine in the beautiful country gardens.

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these ∂ramatic y l u r † e r a s n io t a form a won∂rous si

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`e Hisory oƒ

victoria

From camping

`e Great Ocean Road.

IT TOOK MORE than 3,000 soldiers 14

to the very comfortable B&Bs’ cottages,

hotels and a caravan park, accommodation is varied and plentiful. It has to be, as Port Fairy hosts its annual Folk and Spring Music Festivals which draw thousands of musicians and

years to build what is now called the Great Ocean Road. Originally the route had been little more than a track, and access to the coastal villages along the coast had been by sailing ship, or after 1876, by coach from the rail line at Winchelsea.

music lovers from all over the world!

BUILDING THE COASTAL ROAD was There is a real sense of ‘getting away from it all’ when you hit the road. Perhaps it’s the way you feel every kilometre fall away behind you; the freedom of tangible distance as the city limits turn to countryside. Perhaps it’s recognizing how fast your life is in comparison with the locals you meet along the way, perhaps it’s just simply the carefree excitement of adventure… what ever it is, the driving ‘mini-break’ would seem the perfect panacea for our high-pressure lives and the

the vision of Geelong businessman and Mayor, Howard Hitchcock, who saw it as a way of employing returned soldiers and creating a lasting monument to those who died in the Great War. Originally gazetted as a tourist road in 1936, the Ocean Road gained the ‘Great’ prefix in 1972.

Great Ocean Road truly is a spectacular way to unwind.

∂ramatic rock re †rul y ∂rous sigh†…

`e Hisory

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12 APOSTLES HELICOPTERS Buckle up and hang on for the ride of your life… as you watch the ground disappear beneath your feet, it’s clear this is going to be something special. Banking first out toward the Bay of Islands then a steep switch-back towards the twelve Apostles – spectacular views dazzle all the way. A moment’s fear as the pilot turns in a sharp arc back towards base, and thirty minutes later, you’re safely down… phew, it’s the quickest but the most breathtaking $195 you’ll spend in a while!

12 APOSTLES HELICOPTERS, flights starting from $80 (Port Campbell/12 Apostles) 9400 Great Ocean Road Port Campbell 0418 523 561

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APOSTLES

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Space age style.

Wall mounted or suspended on a stainless steel stand, the sleek design of the Luna will compliment the coolest of kitchens without taking up valuable space. Produces great espresso using freshly ground coffee or pods.

RRP: $995.00 Argosini Australia 1300 653 811 e-mail: info@argosini.com

The Ferrari of espresso machines.

Designed and crafted in Italy, the La Marzocco FB70 features double stainless steel boilers and saturated groups designed for extremely stable temperature and maximum steam capacity. Comes standard in Ferrari red, custom colours available.

POA Allpress Espresso (02) 9662 8299

Wired for sound.

Record up to 45 hours of music at up to 100 times transfer speed (or 10 tracks in about half a minute) on one disc‌phew.

These new compact, durable personal audio systems from Sony are packed with features and have to be heard to be believed.

RRP: from $399.00 to $799.00 Sony retailers nationally.

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Si… Renowned Italian designers of must-have leather bags and briefcases, Mandarina Duck, now produce a range of watches…. playful, smart and very metro…

RRP: $360.00 Opus Design (02) 9360 4830

Forever fab…

Good styling never goes out of fashion. The Magis stackable bottle rack, designed 10 years ago by Jasper Morrison, still makes an impression. Who said it’s always about the wine…

RRP: $55.00 ECC Lighting & Living (02) 9380 7922 (03) 9821 5300

Dip it... Dip it good.

When, exactly, did the fondu become cool again…perhaps it always has been. Either way, this beautifully styled, brushed stainless steel fondu from Bodum will add some swing to your next dinner party.

RRP: $225.00 Bodum Home Store (02) 9389 1488

CREMAWINTER2004

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o

o books

books bookreview

Books BLUE GINGER Wow, this is Australasian fusion cooking at its intoxicating best! Beautifully presented with stunning photography and styling notes, Les Huynh’s recipes are fresh, inventive and sophisticated.

Murdoch Books: RRP $34.95

SERGE …for the love of good food Serge Dansereau has cut a striking figure within Sydney’s restaurant scene for many years now.

Whilst other high profile chefs have aspired to loftier pursuits, Serge seems to have remained grounded, clearly enjoying what he does so very well. From humble beginnings to owner of Sydney’s Bathers Pavilion, this is a very personal account of the good, the bad and the ugly of life in the Australian restaurant scene.

ABC Books: RRP $45.00

SLOW COOKING — Joanne Glynn In our age of fast-food this one holds instant appeal. The collection of traditional and modern recipes, including starters, oven-baked meals, stovetop stews, side dishes and deserts. Large format, with luscious photography - a perfect for a gift in the cold winter months!

Murdoch Books: RRP $34.95

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ks ew

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o

saba borneo borneo o

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Our saff photographer hamish ta~me reports back from Sydney’s Bimes Fashion Event.

This year’s Mercedes Australian Fashion Week in Sydney was a mix of manic rush from one parade to another and hours of waiting backstage for models from earlier parades.

There is a constant flow of champagne and a palpable air of expectation; always the search for the next big thing. From the point of view of a photographer there were so many great parades and such beautiful lighting to go with the great clothes and locations. Parades were held at warehouses, giant marquees, shipping terminals and Luna Park.

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world barista champion

On epresso aramelised c e h † † a h † s n g i s e r a Ri c h b o ∂ y a n ∂ a r o m a ave been h s s e oc r p g n i t s a o r e †h sugars develope∂ in he cup. † o † ∂ e r r e f s n a r † y l e effecti v

“

”

k c a l b g Lon

Long Black

this issue marks the beginning of a masterclass series for home epresso

There are various ways to make a long

drinkers by world champion barista paul bassett. In this issue, paul looks at the basic menu of espresso drinks, followed by a run-down on the art of milk-texturing

– one of the most important skills in making

any milk-based epresso.

Espresso

black,

but

you

should

definitely not simply extract a normal espresso for double the length of time!

I like to start

with 10ml cold water, followed by boiling water (or approx.

95 degrees) to make up to around 2/3 of a cup - then pour a double ristretto on top! Not everyone uses a double ristretto, but I find it gives the sweetest result (normally only the first 15mls of extraction).

o t a i h c c a M

Epresso

(short black)

The short black is the starting

Macchiato

point for all espresso coffee and

Some enthusiasts find an espresso

my preferred extraction consists

coffee

of approx. 25 ml of espresso

centrated; in the macchiato, milk

extracted in 25-30 seconds.

is used to soften the edge of the

A well-made espresso is char-

espresso. Using a 90 ml glass,

acterised by a dark, golden crema. A further sign of a good

pour your espresso shot, and add

espresso is that the surface tension of the crema should

a dash of textured milk. The term

maintain one teaspoon of white sugar on its surface for 3-4

Macchiato means to mark, which in this case is what we’re doing

seconds before falling through.

to the coffee (see picture)!

CREMAWINTER2004

too

strong

and

con-

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paul bassett ~ world barista champion

Cap

Cappuccino

Named after the Cappuchin

Gexing your milk right!

monks who apparently drank

Considering

coffee to help them through

espresso coffee in Australia is

their prayer vigils. The monks

taken with milk, it’s no wonder

were recognisable because of

that milk texturing [or ‘steaming’]

their unique brown hood, which

is such an important part of

is brought to mind by the

the

about

90%

coffee-making

of

process.

distinctive colour and texture on the top of a cappuccino

According to Paul, it’s all about

coffee. One shot of espresso and 2 cm of textured (frothed)

how we’re releasing the steam

milk. For a marbled effect, dust espresso with chocolate before

onto the surface of the milk.

pouring milk.

La††e

Laxe One

of

the

most

espresso-based

popular

drinks

in

Australia, the name literally

There are effectively two phases in steaming – firstly the texturing the milk, and secondly, heating the milk to the correct temperature.

Start with fresh, cold milk (never re-heat your milk) and a clean jug. Pour the milk to a level approximately half-way in the jug – this gives you greater control – it stops the milk bubbling out of the jug, and gives you the ability to ‘roll’ the milk.

comes from the meaning of the

Rest the spout of the milk jug up against the steam arm, tilt the

two words ‘caffe latte’. Caffe in

jug on a slight angle, which helps to promote the vortex

italian means ‘coffee’ and Latte

(getting the milk to spiral). Insert the steam arm into the milk

means ‘milk’. Simply pour a

at full-steam pressure, then place your hand on the side of the

shot of espresso into a 200-220 ml glass and add textured

jug and lower gradually.

milk, with around 1cm froth on the top.

fla† whi†e

Once you’ve created what you need, bring the milk up to temperature (between 60 – 65 degrees) and turn the steam off.

Note that it’s important to keep the steam head underneath the surface during the whole process. Also note the degree to

Flat white

which you lower the jug depends upon the type of drink you’re

Developed as an Australian icon.

trying to create… if you’re making a

For

the

cappuccino you continue to lower the jug

strength of the cappuccino but

further than if you’re making a flat white

not the foam that goes with it.

*see note 3 below)

those

who

enjoy

Using a cup of around 160-180

mls capacity, pour in one shot of

Wipe the steam arm, then bang the jug on

espresso and add steamed milk,

the bench (to collapse any surface air

including 1/2 cm of textured

bubbles) Roll the milk right up to the point

milk on top.

at which you pour your drink (rolling the milk - to fold the milk and foam together as one - creating an acrylic-like velvet texture).

33

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world barista champion ~ paul bassett

Rotate the jug in a circular motion, then rest the spout of the milk jug up against the rim of the cup and pour evenly and consistently into the centre.

next issue…

Note that timing is important in this process – you need to be creating espresso while you’re texturing milk, so that both processes

The quality of the milk and the

should finish around the same time, and remember you’ll ideally

underlying espresso are the most

be rolling the milk right up until the moment you’re about to pour.

important things about any milkbased coffee. But there’s nothing like

Getting your milk right is also important because it’s the basis for latte

creating an artistic pattern on top to

art – something Paul will be covering in our next issue.

impress your guests! Look out for our next issue, where Paul will cover off the finer points of

notes , wand beforehand 1 Always purge cothnde steenam up. sation that’s built

2

releasing any e nozzle of the nt to position th It’s also importa ay from the t a centimetre aw steam arm abou be resting right i.e. it shouldn’t edge of the jug – e of the jug. up against the sid h dense ck to getting a ric Note that the tri of air bubble, a smaller quality texture is to get wly. If you lower the jug slo which is why we r air bubble, ly, you get a large lower it too quick foam.

Mt Everest-style creating a fluffier, e right amount lies in creating th ill sk e th of rt Pa cular type of need for the parti of milk that you ount of foam g the specific am drink; and creatin drink – i.e. you r that particular that you need fo than a flat for a cappuccino need more foam nt to ‘roll’ the ember it’s importa white… and rem u’re about to til the moment yo milk right up un even motion. ur in one steady, pour, and then po e steam is really the quality of th Lastly, note that w of steam and need a steady flo important – you is preferred. lts a dryer steam for the best resu The other on the machine).

(Which depends t (steaming eter of the outle thing is the diam or they’re too ve got too many, holes) so if you’ am. Also with orer quality of ste wide you get a po have one – it’s preferable to repsect to the jug curved-lip spout. with nice, open

LATTE ART.

3

4

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cofe news >>

Oops…

Extra kick in your cup Starbucks Coffee is to work jointly with Fortune Brands, makers of Jim Beam bourbon, on developing a premium coffee that will be sold in bars, restaurants and liquor stores in the US. According to the website of Baltimore TV Channel WBAL-TV, the two companies have not come up with a name for the coffee brand, but the planned ‘liquor’ will feature the Starbucks name on it.

Local Starbucks management did not respond to calls when CREMA rang to see if they are planning to introduce the brew to the Australian market!

Dutch coffee shops to lose their attraction Coffee shops in Amsterdam have long been renowned for their relaxed attitude to soft drugs, and many a young tourist in the past has enjoyed the fact that cannibis and hash are openly available at many of the local cafés.

But it looks like there may be restrictions imposed on the range of cannabis products on offer. Part of the reason is that professional-growing techniques have led to extra-strong variants of marijuana, which are reportedly in high demand, and are currently the subject of review by the Netherlands Government.

Coffee in Amsterdam may never be the same!

While everyone else seems to have accepted that there was no connection between Saddam Hussein’s nefarious regime and the Al Qaeda terrorism organization, the American Defence department seems determined to try to push the now-discredited line of Defence Secretary Donald Rumsfeld.

Unfortunately, part of his briefing papers to US morning talk shows were left in a local Starbucks coffee shop, not far from Rumsfeld’s Washington DC home.

The faux pas was traced to unfortunate Pentagon political appointee Eric Ruff and detail his recommendations as to how Rumsfeld should counter the testimony of former counter-terrorism chief Richard Clarke, who has strongly criticised the Bush Government’s reasons for going to war.

Clearly, COFFEE AND POLITICS don’t mix.

UN drinking sustainable coffee.

Sustainable development website Greenbiz.com has announced that cafeterias and coffee shops throughout the United Nations offices in New York are now serving sustainable coffee to the delegates, diplomats, and visitors who walk its prestigious halls. The coffee is Rainforest Alliance-certified coffee and acclaimed both for its gourmet taste and its assurances for protection of workers and the environment.

Most coffee is grown in the tropics (particularly Africa and Central American countries), where farming often ruins waterways and threatens the survival of rare plant and wildlife species.

On Rainforest Alliance-certified farms, the environmental and social dimensions of coffee farming are significantly improved as soils are conserved, tropical forests are preserved and replanted, rivers and other key wildlife habitats are protected and workers are provided fair wages, housing, schools and access to health care.

“When you serve coffee at the United Nations, you are serving it to the world. And all of the coffee-growing countries around the globe are among the 192 UN member nations,” said Dr. Noel Brown, former head of United Nations Environmental Programme (UNEP) and Rainforest Alliance Board member.

AWARD WINNING BARISTA JOINS GLORIA JEAN’S COFFEES

35

Well known coffee trainer Corinne Tweedale has been appointed as the Master Barista to train in-store baristas at Gloria Jean’s Coffees franchisees in Australia.

Over the years, Corinne has helped train baristas for a number of organizations, including Tourism Training Australia and Sydney’s Toby’s Estate Coffee.

Corinne began her career in the coffee industry as a junior barista with the Canadian coffeehouse, Moka House in 1998. In 2000, Corinne returned to Australia to establish her own consulting company - Grounds For Coffee, specialising in barista equipment and training.

In addition to her winning the Australian national barista champion title in 2001, Corinne was placed sixth at the World Barista Competition in 2001, Miami.

have ection arious rorism fence to try ne of eld.

iefing were shop, ngton

fortue Eric ations ounter er-tero has overn-

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Fair Trade progresses with Oxfam

Till death do us part!

A US news site - www.clickondetroit.com - reports that a local Detroit woman has been charged with attempted murder after she allegedly laced her husband’s drink with poison.

Apparently Traci Beth Jackson, 36, tried to put an end to her marriage with Dr. Paul D. Jackson, an orthopedic surgeon, by spiking his morning coffee with D-Con rat and mice killer. The dose of D-Con did not kill Paul Jackson, but Oakland County Sheriff Michael Bouchard said he was “violently ill” for several days.

The doctor eventually found out through a mutual friend of the couple that his wife had attempted to poison him, according to police. The poison plot was among several options that Jackson – reportedly having an affair with another man – considered to get out of her relationship She is being held at Oakland County Jail on a $1 million bond and if convicted of attempted murder, could face life in prison.

Oxfam UK plans to set up 20 commercial espresso bars within three years in a partnership with disadvantaged coffee growers, under the brand name: Progreso.

The charity, backed by a loan from UK roasting company Matthew Algie, said it hopes consumers’ appetite for a fair-trade certified coffee will attract new customers and draw others away from mainstream chains.

Wonder if we’ll ever see the day when an Australian coffee company would bankroll something so worthwhile?

While sex stimulates the brain…?

This one’s nothing to do with coffee – the German Unicum Campus magazine reports that regular sexual intercourse promotes brain activity. According to Werner Habermehl of the Hamburg Medical Research Institute, love-making not only excited the body but also the brain, and the increased amounts of adrenaline and cortisol hormones that were produced stimulated the grey matter.

makes you more intelligent in that experiences ‘areSex collected that can be used later in areas of life ’

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ACQUUM

VIC HARBOUR

After 10 years of working in foo and ex-chef Sonny Gilbert decid

They chose a site at the end of N construction - Waterfront City. W serves great ‘bistro-style’ food a And of course, you can’t beat th VIC HARBOUR KITCHEN & BAR 70 TEL: (03) 9670 5550

vic

ROS

ACQUUM

Gus Ga with an bly not

After leaving the University Café in Lygon Street, Brett Hoogenbosch and Deb Caprioli were looking around for a new place when they struck-upon the ex-Lamberti family building in Victoria Street, North Melbourne.

They immediately fell in love with the building and saw its potential for what was to become Acquum. With terrazzo floors and a light/spacious interior, Acquum has a classic feel, and features a contemporary Italian menu to suit the area’s heritage. Open seven days for breakfast, lunch and dinner.

ACQUUM

37

364 VICTORIA STREET NORTH MELBOURNE VIC 3051 TEL: (03) 9329 6652

CREMAWINTER2004

Origina Sydney Sydney the Lob Telstra the Lob Bar in t pleasur worker

After 3 to his Café in by the a mode tele ‘tru

ROSSO THE GA 500 GE TEL: (02

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OUR

of working in food and beverage in hotels, Rebecca onny Gilbert decided it was time to go out on their own.

site at the end of New Quay, next to the - currently under Waterfront City. With a light, modern feel, Vic Harbour bistro-style’ food and excellent Crivelli coffee. , you can’t beat the harbour views!

KITCHEN & BAR 70 NEW QUAY PROMENADE DOCKLANDS VIC 3008 5550

vic harbour

vic harbour ROSSO Gus Gallardo has coffee in his blood which, with an Italian family background, is probably not surprising.

Originally from Melbourne, Gus moved to Sydney in 1990, and after working at some of Sydney’s most famous coffee-haunts, started the Lobby Espresso Bar in what is now the Telstra Building at 400 George Street. He left the Lobby Bar to co-found Two Park Espresso Bar in the Citibank building, to the obvious pleasure of many of that building’s busy workers.

After 3 years running Two Park, Gus sold out to his partner and has started up his own Café in the Galeries Victoria – Rosso. Inspired by the vision of an ‘older-style Italian café in a modern building’, he aims to offer his clientele ‘true espresso and classic pasta dishes’.

ROSSO CAFÉ ESPRESSO THE GALERIES VICTORIA 500 GEORGE STREET SYDNEY NSW 2000 TEL: (02) 9266 0771

ro#o

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cafebeat

by Hamish Ta~me beat beat beat beat beat

cafe : BEAT

Here at Crema, we’re always keen for a party

Jeff Raglus/Bruce Haymes – Fogg RATING:(out of 5)

and the end of the financial year is not a huge

Skirting a delicate balance

mental leap from New Year’s Eve! So in this

between acid jazz, ambient beats and rare groove, this

issue we present music from France and

diverse album manages to

Australia to hype you up, an album to turn up to 11 on the dial and another 2 albums to keep you on a new (fiscal) year high.

hold together a wealth of great musicians and vocalists.

The sound is defined by Haymes’ tripped out keyboards and Raglus’s funky melodic horns combined with the liquid vocals of Atlanta Coogan.

Ouvi Melhor – Odiumosis RATING:(out of 5)

Nova Tunes 09

A snarling bassline rips through

RATING:(out of 5)

this hard-to-define album, in fact This great compilation is a show-

it is the one constant in this rare

case for French radio station

gem of an album from Sydney-

‘Nova’. The station caters to the

based musicians and producers Brent Buchanan and Ben White.

massive student populations in all major french cities and has become

Dark and moody leads to playful and flippant lyrics, sung by

a style leader in all things groove

Bonnie Gilham on the album’s first single “Delicate Blue Thunder”. It’s the kind of album that defines the seemingly

in a country that has plenty of choice.

un-ending pool of talent in Australia at this time.

Evolutionary Vibes 5 – The Winter of Our Discotheque

Kel

RATING:(out of 5)

RATING:(out of 5)

First launched in 1994,

Play this album LOUD. In a world

Evolutionary Vibes showcased

obsessed with electronica and

artists like the Resin Dogs, Soup

clever postproduction it is a relief

and Moonrock to a wider audi-

to hear some honest 3 chord rock

ence. EV5 is further testament to

sung and played by an insightful

the strong and dynamic

writer and gifted musician, in

Australian electronic music scene. Featuring downbeat gems

a scenario more fitting to a screenplay, the album was written

from Deepchild, whiteboy wiggle from 2up and the atmos-

in four days of international transit and financed by a single

pheric All India Radio Vs, Don Meers.

win on a horse race. The lyrics touch on identity, loss, alchohol, doomed love and ultimately yearning for a place which exists more in the mind than in any one geographical reality.

Café Beat. Proudly brought to you by CREMAWINTER2004

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Roas and Ground THE ROCKS AROMA COFFEE FESTIVAL

SUNDAY 11TH JULY.

aroma coffee festiva20 With over 100,000 visitors, The Rocks Aroma Coffee Festival is one of Sydney’s biggest one-day events, and it’s also the largest coffee-related festival for coffee lovers in the Southern Hemisphere.

“

The Aroma Coffee Festival celebrates all things coffee and the lifestyle that goes with it

As well as entertainment, there’s a series of free workshops on different aspects of the coffee making process, along with an ‘expo’ of domestic espresso

41

”

machines in The Overseas Passenger Terminal overlooking Circular Quay. And of course, as every year, coffees are served for just $1.00 per cup!

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NEW AUSTRALIAN BARISTA CHAMPION Piazza d’Oro’s Maico La Penna finished first at the National Barista Competition 2004 which was held in Darling Harbour in May. Competing against 40 other baristas from all around Australia, Maico prepared the requisite 4 espressos and 4 cappuccinos in addition to his signature beverage the “Caffe Inverno” – a layered masterpiece of hazelnut praline, white chocolate cream and espresso, all finished with a light sprinkle of crushed pistachios.

As winner of the Australian Barista title, Maico will go on to represent Australia at the World Barista Championship in Trieste, Italy in late June.

PIAZZA D’ORO IN SUPERMARKETS The way Australians buy their roast and ground coffee has changed for the better with the introduction of PIAZZA D’ORO’s home espresso coffee in a glass jar with lid that doubles as a measuring cup. The sleek glass jar also operates as a neat coffee canister, offering substantial benefits over conventional packaging.

PIAZZA D’ORO is now available in three variants – Premio, Aromatico and Forte in supermarkets nationally – 200g glass jar RRP $6.49 and 500g Beans RRP $13.99.

Piazza d’Oro espresso coffee is also available in selected premium cafes around Australia.

CANBERRA

BARISTA COMPETITION Sunday 6th June saw the finals of the first Lavazza Barista Competition in Canberra sponsored by the Italian Australian Club, CC Wholesale and Lavazza.

Contestants had to produce a range of espresso based drinks under a time deadline and following the Lavazza guidelines for espresso.

Heats ran on the Thursday and Friday. Winner was Bill Doan from The Italian Bite Trattoria in Bunda Street with Adam Fitzsimons from the Purple Pickle at the ANU coming second.

Winner: Bill Doan from The Italian Bite.

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Have you checked out the ‘new-look’ Crema magazine website?

It includes stories from back issues and a chance to rate your favourite café, along with a chat room where you can discuss areas of interest to coffee lovers and aficionados in Australia:

< www.cremamagazine.com.au >

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industry New coffee industry website!

Café scene is our site for those in the industry, including events and trade news, along with situations vacant!

We’ll be continuously updating jobs for chefs, waiters/waitresses, duty managers and of course, baristas.

It’s the site for those in the coffee industry in Australia:

< www.cafescene.com.au >

Is this the WORLD’S BEST commercial espresso machine?

ECM Veneziano A Series ■

■

■

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■

Premium commercial espresso machine designed in Italy, with latest R&D and manufacturing technology.

Super-sized boilers for large volumes of dr y steam.

Generous capacity ‘Thermosyphon’ heat exchanger system, allows precise and stable brewing temperature.

Famous group head design ensures best thermic conduction and retention for ultimate espresso extraction.

Focus on absolute consistency and superior espresso quality

espresso coffee machines

CREMAWINTER2004

For further information please contact: ECM Sales Australia Pty Ltd Tel: 0416 242 758 Web: www.ecm-espresso.com.au e-mail: ecm@ecm espresso.com.au 44

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BACK ISSUES

Would you like to catch up on some of your favourite coffee subjects?

Back issues of Crema are available for $10 per issue including p&p (within Australia).

We can send a set of all the issues shown here for $30.00 incl. p&p. Simply email info@cremamagazine.com.au with your credit card details, specifying which issues you require. Orders can also be mailed in with a cheque, payable to Cafécommunications.

Winter 2003 History of the Espresso Machine – Part III Types of Coffee – summary of the main espresso-based drinks; also the basics of cupping/coffee-tasting. Espresso training – our rundown of some of the main coffeetraining schools in Sydney and Melbourne.

Winter 2003 Interview: Mary Kostakidis.

Domestic Espresso Machine Review – Part I (machines < $1,000) Travel, wine and new espresso news.

Spring 2003 Special feature: Cafes of Rome.

Domestic Espresso Machine Review – Part II (machines > $1,000) Wine: Pinot Noir Fair Trade coffee

Summer 2003/2004 Special feature: Cafes of Venice.

Seven steps to the perfect home espresso Behold: The Barossa!

Autumn 2004 Special feature: Cafés of Turin Coffee grinding – the key to a great home espresso Exotic travel: Borneo and Barcelona

There are also further back issues available – for enquiries, please email: info@cremamagazine.com.au Crema™ magazine is available in newsagents in Sydney and Melbourne.

We are available by subscription for areas outside these cities at a cost of $25 for four issues.

For a subscription request, please email info@cremamagazine.com.au

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