I'm still in long weekend mode, ok?
The culinary note: I really like the distinctive flavour of washed rind cheeses. They should be more popular than they seem to be.
I'm eating one from Italy as I write. This makes me feeler wealthier than I am, and if it got here via airplane it's probably a climate change sin, but I am trying to support the fancy deli/cafe/restaurant in King Street, which seems to have so many experienced staff I fear that Brisbane isn't sophisticated enough for it.
The Australian sparkling wine I am having with it is quite pleasing too, and carries no guilt.
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