Almost to good to be true, the de facto visa has finally been lodged. Now it’s only a matter of waiting (and waiting and waiting and a bit more of waiting) as the process can take up to 14 months. The good news is that my bridging visa has full working rights, what a relief! I’m almost a real Aussie, mate!
The autumn leaves are still giving a beautiful charming reddish color to the city, but winter is fully upon us. Seriously the idea or notion that people might have (yes, you included) that I’m living in a warm country is completely untrue. Australia yes, has many warm regions, but Victoria is not one of them. I can’t stress this one enough. And oh-how-I-miss-the-warm-insulated-Danish-houses-with-double-glazing-and-central-heating. But don’t get me started as I can talk for about this for hours. It’s not even funny. Or that interesting to most people really. I’m just obsessed. My only life goal seems to have a toastie home.
Since the first week of May I’m no longer working at The Usual. The goodbye was quick and swift – almost felt unreal it was my last day while I walked around with full coffee cups and took lunch orders. The irony is that I just started (finally) to know some of our regulars by name (I’m pretty bad at remembering names as it turns out). I’m not missing it yet. But the hospo scene in Melbourne does have it’s charm. And my colleagues were weird and lovely.
If you’ve never experienced the café culture in Melbourne, it’s hard to understand the sacredness behind it. From your cup of coffee and your Smashed Avo On Toast to your high ceilings and exposed brick walls, you don’t just go anywhere in Melbourne to consume your morning ritual. The recipe for success for a good brunch café in Melbourne, is first of all the location and space. Best would be to convert an old warehouse; have your own bakery and coffee roaster in it works well too. Use wood and steel. Hire baristas with skinny jeans and moustaches and dress your staff in leather aprons. Recipe for success is opening it up next to an overpriced flower store. Brunch is probably the most popular type of meal among Melburnians, nobody goes out as much for dinner or lunch as they do for a real good weekend brunch. Then there is the fashion statement that goes alongside it. If you’re in the South East suburbs, you’ve got the unmistakable yuppies in their activewear (not because they went to the gym or will go for a run after) with little lap dogs and leather clutch under each arm. Moustache wearing hipsters with round sunglasses, skinny jeans and even the occasional mullet, are populating the Northern cafés.
What’s on the menu? You might ask. The quality of the coffee goes above all. If the coffee is not up to standard, you will never survive the fierce competition of your neighbouring cafes. But Melbourne’s coffee ain’t that easy. People don’t just walk in wanting a Flat White or a Latte. It goes from 3/4 Extra Hot Decaf Soy Latte to Skinny Flat White with Cacao in a Glass. Being a barista in Melbourne is not an easy ride. Then you have the group of people that come in ‘for a coffee’ but order Chamomile Tea & Hot Almond Milk Chocolate. Although Melbourne brunches are the most elaborated, tasty and pretty plates I have ever had for breakfast, the menus tend to copy each other after the ‘perfect formula’ got invented somewhere. There is:
- A Granola, with fresh fruit and edible flowers. All the flowers;
- Some Chia Pudding – Coconut flakes – Goji Berry related healthy bowl;
- A Smashed Avo. Aussies love their Avos. Sometimes they are not smashed but crushed, or even shattered;
- One Sweet Dish for all the sweet-tooths out there (hey, don’t point fingers, that’s just rude!) which can be either a Ricotta Hotcake, a stack of Buttermilk Pancakes or French Toast obviously with all the syrups, creams, chocolate ganache and pink decoration you can immagine;
- Then there’s Eggs. All the Eggs. Runny, poached, fried, shakshuka, croque him and croque her.
Don’t get me wrong. I love it all: the caffeine, the flowers and all the clichés.
To sum up other things that happened, here are some highlights of the past months(in random order of importance and time):
- Completed my first 14.6 kilometre run (for a good cause)
- Officially a permanent and full time employee of One
- Regularly making my own kefir drink with grains (very good for the gut!)
- Proud owner of the pasta attachment for the KitchenAid, making homemade pasta like a true Italian
- Started coding & networking with the junior dev community in Melbourne
- A, currently not working, cooks a lot of great dinners
- Planning a trip to Japan
That’s all folks.
Miss you all,