70's food styling is BACK!!

You heard it here first!  Ring the bell, Kit's Cucina: always at the forefront of what's HOT HOT HOT in food styling.

Bring on the macrame angel wall hangings, brown tiles, exposed timber, and boiled eggs in Bendigo Pottery two tone ceramic egg cups next to a jug of mulled wine, with candle light, blocks of Coon™ cheese, and a bunch of parsley...

How To Make a Soufflé… and Rise to the Occasion

Yesterday, we spent most of the day, or more accurately the afternoon and evening, on the couch watching television.  I had had visions of launching back into the book, for a couple of hours, maybe playing my guitar, doing a thorough vacuum, etc., but… nah.  In the end, it was just too relaxing lying around doing next to nothing.

We did, however, as a married team, bake a soufflé.  My first.  Which leads me – in an ambling kind of climb over the stile and wander up the garden meadow, touch the tree at the edge of the pasture and then log-roll back over the cow pats way – to this:

Mrs Brady, or Carol, from the Brady Bunch.

Dolcetti

http://www.dolcetti.com.au
223 Victoria Street
West Melbourne VIC 3003
(03) 9328 1688

OK, I know what you're thinking.

"I'm a lady! I like lady things! Like pussy cats, and lace, and tea parties, and frills... and shit." (Little Britan)


Whatev's.  I popped in to Dolcetti, a kind of plaret (now I've Googled this word and there's nothin' - ploirette, plaré??? – answers on a postcard please), for a meeting yesterday, and realised how little I travel around Melbourne.

North-ish Melbourne?  West of Elizabeth St?  You're joking???

My friend Suze said "you should review this place."  So what the hey?  Here I am.