Summer's Hottest Iced Coffee

Back in the day, the choice was simple: the archetypal Aussie iced coffee usually meant International Roast, ice blocks, a big slosh of full-cream milk and a scoop of Peter’s ice-cream (or, god forbid, swirly fake aerosol cream). If you’re old enough to go back that far, you’ll know that it was likely served in a tall, heavy parfait glass (with an equally tall teaspoon) too.

Affogato at Il Melograno, Northcote. IMAGE: supplied.

Affogato at Il Melograno, Northcote. IMAGE: supplied.

Today’s iced coffee is a very different beast. It’s classy, mature and well-travelled; sometimes cheeky, sometimes out-there, but in most cases just straight-up delicious and the perfect foil for sweltering summer days.

Bubble cup iced coffee at Industry Beans, Fitzroy. IMAGE: Industry Beans.

Bubble cup iced coffee at Industry Beans, Fitzroy. IMAGE: Industry Beans.

In the lead-up to summer, I checked out some of the country's most inventive chilled caffeine options for SBS Food.

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Circa Through the Ages

Earlier this week I was lucky enough to be invited along to Circa Through the Ages at Circa The Prince. The five-course degustation dinner brought together some of Circa's most memorable past chefs, including Matt Wilkinson (Pope Joan), Philippa Sibley (Prix Fixe), Jake Nicolson (Blackbird, QLD), David Moyle (Stackings, TAS) as well as Circa's current chefs, Ashly Hicks and Stephen Burke. Wines were chosen by past Circa sommelier, Sally Humble.

Here's a little look at Phillippa Sibley's gorgeous dessert of rose geranium pannacotta with blackberries, caramelised figs, rose petals and meringue.