I ADORE MY NEW ENTERTAINMENT BOOK! Many of you have already shown your support by purchasing a 2016 | 2017Entertainment Book™ or Digital Membership. With over $20,000 worth of valuable offers, have you thought about buying a Membership for your Mum, other family members or friends? For every Membership we sell, 20% of the purchase price goes directly to us. The money we raise this year will go to support the Bohemian Rhapsody Club Purchase your Entertainment™ Book now to ensure you receive it in time for Mother’s Day, or take advantage of the great offers instantly on your smartphone with an Entertainment™ Digital Membership. Please click here to order from us today! www.entbook.com.au/182v887 Offers Mum can enjoy! http://www.entertainmentbook.com.au/…/Tell-me-Mo…/Melbourne… For more information about our fundraising or how to get your Entertainment™ Membership please call 0425716427 or email firstname.lastname@example.org Bohemian Rhapsody Club Natasha Marchev Thank you for your kind support. featuring today: Brunetti Cafe Lygon Street - two morning coffees and two almond croissants come to $9.00 only with the Entertainment Book Brunetti voucher! Then add to this Deborah Selleck Bridal & Evening Couturecollection in front of our eyes - timeless fashion featured in ICON MAG March-April 2016 issue, Andrea Bocelli music on the background and you are ready for your morning work!
having coffees with Mr Ned just before media screening of JIFF#HolocaustFilmSeries2016 at Classic Cinema Elsternwick Apparently Ned asked me to publish these photos for his girlfriend in Zagreb (?) - I did not know there is such city (or village?) in the world or that might be a country (?) - Ned said she knows and that I should not name her. ok, Ned - just supporting the friend.
LAURENT BAKERY BRIGHTON NEW
Laurents / Laurent Bakery Brighton sounds better with your new Entertainment Book 2016-17. $9.00 only for two coffee eclairs and two coffees. The new books arrived and can be either purchased online via this link or tomorrow at our event:https://www.entertainmentbook.com.au/orderbooks/182v887 make sure you take lots of cash with you tomorrow: there are music CDs to buy, jewelry to take home with you, books to purchase for knowledge and lots of fashion design items to die for!!!
TEA FROM DRAGONS NEW
for those of you asking me who is tapping so loudly and so desperately inside our kitchen cupboard: it might be our dragon tea - a birthday present fromSergey for Yoshi's March birthday. should ask Tosha to make this dino quiet!
EUROPEAN BAZAAR SHOP NEW
napoleon cakes and widest variety of finest russian cakes by the best and exquisite melbourne bakers are sold at The European Bazaar Shop, North Road. showing off in this photo: napoleon cake slices for Alex's birthday with some turkish coffee in his birthday present - beautiful blue and gold coffee cups - what else do you need for happiness?
ENTERTAINMENT BOOK: LAURENT NEW
are you thinking cakes and coffee treat on Friday night? may be then we can offer you a new Entertainment Book 2016-17 early bird and a trip to Laurent Bakery Toorak Village with a taste of freshly brewed espresso, milky latte and two yummiest cakes ever: Bora-Bora and Concorde - Laurent style, the cakes are parfait but the oh-mon-dieu-not-so-Italian-coffees could be improved for sure. Hot beverage plus one cake deal are half price. Are you convinced to get your new Entertainment Book now? https://www.entertainmentbook.com.au/orderbooks/182v887
with Monte Cristo and Christine cakes now:
at Brunetti with all my love for Italian culture of best well brewed coffee art and oki-doki-but-french-can-do-it-better cakes... just before we met Michael Moore at Where To Invade Next (at Carlton Cinema Nova)
Traditional serving of Turkish coffee in Istanbul, with a glass of water andlokum. Main article: Turkish coffeeBeans for Turkish coffee are ground or pounded to the finest possible powder, finer than for any other way of preparation. Preparation of Turkish coffee consists of immersing the coffee grounds in warm water heating it for long enough to dissolve the flavorsome compounds. While prolonged boiling of coffee gives it an unpleasant "cooked" or "burnt" taste, very brief boiling does not, and bringing it to the boil shows without guesswork that it has reached the appropriate temperature. In The Mideast, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half a level teaspoon of sugar), orta şekerli (medium sugar; one level teaspoon), çok şekerli (a lot of sugar). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on moderate heat; if too high, the coffee comes to the boil too quickly, without time to extract the flavour. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee comes to the boil the pot is removed from the heat. It is usually kept off the heat for a short time, then brought to the boil a second and a third time, then the coffee is poured into the cups. Getting the thickest possible layer of foam is considered the peak of the coffee maker's art. One way to maximize this is to pour slowly and try to lift the pot higher and higher as the pouring continues. Regardless of these techniques, getting the same amount of foam into all cups is hard to achieve. Turkish coffee is an Intangible Cultural Heritage of Turkey confirmed by UNESCO
History The earliest evidence of coffee drinking comes from 15th-century Yemen. By the late 15th century and early 16th century, coffee had spread to Cairo and Mecca. In the 1640s, the Ottoman Bosnian chronicler İbrahim Peçevireported the opening of the first coffeehouse in Istanbul. “Until the year 962 (sc. AH, that is 1554-55), in the High, God-Guarded city of Constantinople, as well as in Ottoman lands generally, coffee and coffeehouses did not exist. About that year, a fellow called Hâkem (Hakam) from Aleppo and a wag called Şems (Shams) from Damascus, came to the city: they each opened a large shop in the district called Tahtakale, and began to purvey coffee.”Name and variants
Turkish coffee and pepper grinders.The word 'coffee' comes from the Arabic word قهوة qahwah. The importance of coffee in Turkish culture is evident in the words 'breakfast', kahvaltı, whose literal meaning is "before coffee" (kahve 'coffee' + altı 'under/before') and 'brown',kahverengi, whose literal meaning is, "the color of coffee". The word for "coffeeshop" in Modern Standard Arabic is مقهى (maqha, literally meaning "place of coffee", plural, مقاهيmaqahi(n)), but the more common term in colloquial Arabic is simply قهوة (qahwa), meaning "coffee" in much the same way as many Romance languages use café for both.
Arab world Turkish coffee served in Cairo, Egypt
Turkish coffee copper set containing a cup (fildjan), a coffee pot (cezve) and a sugar bowl as traditionally served in Bosnia and Herzegovina
Turkish coffee.In the Arab world, "Turkish" coffee is the most common kind of coffee. It is called Arabic coffee (qahwa ‘arabiyya, قهوة عربية ). Constructions such as "Egyptian coffee," "Syrian coffee," "Lebanese coffee," and "Iraqi coffee" draw a distinction in the flavor, preparation, or presentation of different kinds of Turkish coffee. In Jordan many drive-through coffee shops call it boiled coffee (qahwa ghali, قهوة غلي ) as opposed to the other kind of coffee that is pre-boiled in a big container and continuously heated which is called poured coffee (qahwa sabb, قهوة صب ). It also referred to as Turkish coffee (qahwa turkiyeh, قهوة تركية ).
Bosnia and Herzegovina In Bosnia and Herzegovina, Turkish coffee is also called "Bosnian coffee" (Bosnian:bosanska kahva), which is made slightly differently from its Turkish counterpart. Another difference from the Turkish preparation is that when the water reaches its boiling point, a small amount is saved aside for later, usually in a coffee cup. Then, the coffee is added to the pot (džezva), and the remaining water in the cup is added to the pot. Everything is put back on the heat source to reach its boiling point again, which only takes a couple of seconds since the coffee is already very hot. Coffee drinking in Bosnia is a traditional daily custom and plays an important role during social gatherings. Czech Republic Typical Czech Turkish coffee made of ground coffee beans poured with boiling water.A beverage called "turecká káva" or "turek" is also very popular in the Czech Republic, even if more sophisticated forms of coffee preparation (such asespresso) have become widespread in the last few decades, decreasing the popularity of turek. Cafés usually do not serve turek any more, in contrast to pubs and kiosks, but turek is still often served in households. The Czech form of Turkish coffee is different from Turkish coffee in Turkey, the Arab world or Balkan countries, since cezve is not used. It is in fact the simplest possible method to make coffee: ground coffee is poured with boiling or almost boiling water. The weight of coffee and the volume of water depend only on the taste of the consumer. In recent years, genuine Turkish coffee made in a cezve (džezva in Czech) has also appeared, but Turkish coffee is still understood, in most cases, as described above. Greece In Greece, Turkish coffee was formerly referred to simply as τούρκικος 'Turkish'. But political tensions with Turkey in the 1960s led to the political euphemismελληνικός καφές 'Greek coffee' which became even more popular after theTurkish invasion of Cyprus in 1974: "... Greek–Turkish relations at all levels became strained, τούρκικος καφές [Turkish coffee] became ελληνικός καφές[Greek coffee] by substitution of one Greek word for another while leaving the Arabic loan-word, for which there is no Greek equivalent, unchanged."The recipe remained unchanged. Non-Arab countries of Middle East IranAzerbaijanis, a Turkic people, are the second major ethnic group in Iran. Turkish coffee it is known as Qahve Turk in Iran.
Turkish weddingsAs well as being an everyday beverage, Turkish coffee is also a part of the traditional Turkish wedding custom. As a prologue to marriage, the bridegroom's parents (in the lack of his father, his mother and an elderly member of his family) must visit the young girl's family to ask the hand of the bride-to-be and the blessings of her parents upon the upcoming marriage. During this meeting, the bride must prepare and serve Turkish coffee to the guests. For the groom's coffee, the bride-to-be sometimes uses salt instead of sugar to gauge his character. If the bridegroom drinks his coffee without any sign of displeasure, the bride-to-be assumes that the groom is good-tempered and patient. As the groom already comes as the demanding party to the girl's house, in fact it is the boy who is passing an exam and etiquette requires him to receive with all smiles this particular present from the girl, although in some parts of the country this may be considered as a lack of desire on the part of the girl for marriage with that candidate. Preparation The Turkish method of coffee preparation, shown in stepsTurkish coffee is a method of preparation, not a kind of coffee. Therefore, there is no special type of bean. Beans for Turkish coffee are ground or pounded to the finest possible powder; finer than for any other way of preparation. The grinding is done either by pounding in a mortar (the original method) or using a burr mill. Most domestic coffee mills are unable to grind finely enough; traditional Turkish hand grinders are an exception. As with any other sort of coffee, the best Turkish coffee is made from freshly roasted beans ground just before brewing. Turkish-ground coffee can be bought and stored as any other type, although it loses flavour with time. While there are variations in detail, preparation of Turkish coffee consists of immersing the coffee grounds in water or milk which is usually hot, but not boiling, for long enough to dissolve the flavoursome compounds. While prolonged boiling of coffee gives it an unpleasant "cooked" or "burnt" taste, very brief boiling does not and shows without guesswork that it has reached the appropriate temperature. The amount of cold water necessary can be measured in the number of demitasse cups desired (approximately 3 ounces or 90 ml) with between one and two heaped teaspoons of coffee being used per cup. The coffee and sugar are usually added to the water rather than being put into the pot first. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows:
sade (plain; no sugar)
az şekerli (little sugar; half a level teaspoon of sugar)
orta şekerli (medium sugar; one level teaspoon)
çok şekerli (a lot of sugar; one and a half or two level teaspoons).
In the Arab World "sāda" (سادةplain; no sugar, meaning "black" in Arabic) or "murra" (مرةbitter; no sugar) is common. The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on moderate heat; if too high, the coffee comes to the boil too quickly, without time to extract the flavour. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee comes to the boil, the pot is removed from the heat. It is usually kept off the heat for a short time, then brought to boil a second and a third time, then the coffee is poured into the cups. Getting the thickest possible layer of foam is considered the peak of the coffee maker's art. One way to maximise this is to pour slowly and try to lift the pot higher and higher as the pouring continues. Regardless of these techniques, getting the same amount of foam into all cups is hard to achieve, and the cup with the most foam is considered the best of the lot.
Utensils to prepare Turkish coffee (handmade from Crete)A well-prepared Turkish coffee has a thick foam at the top (köpük in Turkish), is homogeneous, and does not contain noticeable particles in the foam or the liquid. It is possible to wait an additional twenty seconds past boiling to extract a little more flavour, but the foam is completely lost. To overcome this, foam can be removed and put into cups earlier and the rest can be left to boil. In this case special attention must be paid to transfer only the foam and not the suspended particles. There are other schools of preparing Turkish coffee that vary from the above.Lebanese coffee starts with hot water alone, to which sugar is added and dissolved. The product is in essence a sugar syrup with a higher boiling pointthan water. The coffee, and cardamom if wanted, are added, and the mixture is stirred. It is then brought to a boil two or three times; the double (or triple) boiling is an essential part of the process, both ceremonially and—as connoisseurs claim—for the palate. It has the effect of subjecting the coffee grounds to hot (but not boiling) water for longer, extracting more flavour without imparting the "cooked" taste of over-boiled coffee. In the Balkans, dominant practice is to fill the džezva with only cold water, and heat it until it boils. As the water boils coffee is added, stirred, and removed from the fire before the foam boils over. After the foam settles the pot is placed back onto the heat source so the water would boil again, releasing more caffeine and flavour. Sometimes the last step is skipped, to preserve the foam. This type of preparation is known as Bosnian coffee or Serbian coffee. The Armenian mode of preparation is distinct in that all of the ingredients — water, the coffee grounds, and sugar (if desired) — are all combined in the pot before being heated. After the initial mixing the coffee is then heated but not stirred again until the coffee has finished brewing. The preparation process does not usually include boiling. The coffee is usually only allowed to rise once or twice, but never thrice as is typical in the Lebanese mode of preparation. In Bulgaria, the best practice of making a Turkish Coffee is boiling, or rather heating the water to just before a boil, adding the coffee grounds and waiting for the first rise. Once the foam rises, just before its peak, it is removed from the heat and poured on top of the sugar in the cups. The coffee is never to be stirred in the pot (or in the cups) and never allowed to rise over. The coffee is sipped and once finished, the cup is always turned over in its saucer until the grounds slowly pour out. These grounds are always glanced over for quick fortune read or a more elaborate one depending on circumstance and ability to read the images. The grounds pattern in the saucer is also taken in consideration. Fortune-telling Superstition says the grounds left after drinking Turkish coffee can be used for fortune-telling.The cup is commonly turned over into the saucer to cool, and it is believed by some that the patterns of the coffee grounds can be used for a method of fortune telling known as tasseography (Turkish: kahve falı, Greek: καφεμαντεία, kafemanteia, German:Kaffesatzlesen, Serbian: gledanje u šolju), or tasseomancy.
For Melbournians coffee is an important part of the daily routine. We can’t talk we can’t breathe without the morning coffee. That’s why The Melbourne International Coffee Expo makes a lot of sense. Café owners and baristas, distributors or independent roasters, equipment manufacturers, big or small, domestic or from overseas, they all had a meeting point: MICE 2016 Wandering around in the expo is hard not to notice everybody’s passion. I was really impressed with small roasters talking so proudly about their beans or with baristas offering you a freshly made coffee. Initially I thought that my main interest at the expo is the coffee itself, either brewed, grinded or roasted beans. After a short talk with one equipment distributor I realized the importance of the machines in achieving the best taste. Even though I politely explained my purpose there and that I might never be a customer for that type of equipment they were talking so passionately so it was impossible to refuse the chat. But it worth every second. I generally drink just one coffee a day but here I tried about 5 types of coffee (and 2 of tea) and was surprised how quickly time goes by. I was late afternoon just like that! I left the expo happy and alert (from 5 coffees) and promised myself that next year I should dedicate more than one day for this event. Eugene Pitulice, 18th March 2016
Impala and Peacock tea house Impala and peacock Tea house is located at 558 Sydney rd, Opening hours Sunday – Monday 10 -6 Tuesday- Friday1pm -6 pm. Saturday Private high tea showers only
I was privileged to be asked to photograph and review this little gem of a place, looking forward with great anticipation for the long awaited day to arrive. The Impala and peacock as expected did not disappoint. It has been open over a year now and the owner Sarah who though young, has an impressive knowledge of all things tea. She takes great pride in both her gorgeous tea house and sharing her knowledge and passion with interested cliental. Tea drinking has a culture all of its own, which is obvious from even just a glance around this unique place, with its impressive array of teas and equipment which you can purchase to continue the dining experience at home. As a new convert to the world of tea drinking, I was in awe and intrigued at the variety of teas, tisares and the ceremony of tea drinking. I particularly loved that the tea came in glass pots, so that the beautiful colors were on display, and were presented upon glass warmers which both added to the classy presentation and the experience of keeping the tea at a perfect temperature. We were greeted by Amy, who was lovely, helpful, attentative and very approachable. She was very accommodating, and professional with an extensive knowledge, which she was more than happy to share. I usually associate high tea with fancy restaurants and a stuffy atmosphere however I was delighted with the relaxed and inviting atmosphere, coupled with simple but stylish decor. The most note worthy of which is a giant breathtaking vintage chandelier encased in a metal orb which is stunning and quite a sight to behold. The atmosphere is very warm and welcoming and the highly trained staff were always on hand to answer any questions or to be of assistance. On the day we went we were treated to high tea, a scrumptious selection of sweet and savory offerings, and fresh fruit complimented by delicious tea matching. We started off our afternoon’s adventure with Golden bud and Brunswick breakfast tea to enjoy with the savory tier. Golden bud was delightfully rich and light, delicately refreshing with hints of malt, caramel and honey overtones. It’s comforting, moorish flavor was complimented perfectly with the rich tangy mushroom, stuffed with Quinoa and salsa verde. The homemade frittata was perfectly cooked, smooth, and flavorsome with a light texture, perfectly moist yet firm. The Brunswick breakfast tea was a great choice to match with both the beetroot, pumpkin and feta sandwiches which in and of themselves I found had perfectly complimenting flavors and also with the traditional cucumber sandwiches which were light, with the addition of a delicate cream cheese, with ribbons of cucumber mixed well with the subtle flavor of dill as a accompaniment. Next we moved on to my favorite part of any meal, the desserts, and I was in for a real treat. First off we tried the Passion fruit, lemon and coconut slice which I can only describe as to die for! This is a definite attraction all on its own and the only down side is that it is very moorish, and a potential addiction, so dieters beware! This delightful, tangy, sweet, smooth, creamy dessert encompassed multi flavors and textures all in one, I strongly suggest you try it for yourself. The flourless orange cake was delicate, light in texture, had a full zesty flavor and was a fantastic match with Invigorate a recharging tisane, this warming, soothing drink with definite mango, orange and peppercorn overtones was a match made in heaven. The Aromatherapy tea we enjoyed was a good match with the more subtle flavors of traditional scones with jam and cream. Aromatherapy is a blend of peppermint, spearmint and lemon grass amongst other refreshing, invigorating, flavors. The scones were light, paired with delicious sharp, tangy, mouth watering raspberry jam and fluffy whipped cream. Very satisfying indeed. Our incredible afternoon was completed by a fresh array of seasonal fruit which I enjoyed immensely whilst sipping the piece de resistance ‘Blooming tea’. For anyone who has not yet tried this incredible, beautiful to behold, delightfully light, comforting , white tea and jasmine flower which definitely does hit the flowery notes, is certainly missing out. So without spoiling the excitement I will not disclose any more, but take my word for it, popping down to the Impala and Peacock is a definite must to try this tea and many other delights. They have absolutely won me over. I will be revisiting this gorgeous, tea house many more times in the near future. Thank you Impala and Peacock for an amazing and memorable afternoon. Camilla Wilson photos and breief: Camilla Wilson at GW Photography & onstage pix http://gwphotography.pixieset.com/
ENTERTAINMENT BOOK: COFFEE AND CAKE OFFER AT MICHEL'S PATISERIE
Michel's Patisserie; 2 coffees and 2 tiramisu cakes is only $7 for two people with our Entertainment Book 2016. You can buy your new 2016-2017 book from our Club today. The money go towards supporting our projects that you all enjoy to be part of. Your kind words towards our work is good but this small monetary investment will keep supporting our new year work and new exciting projects. Just also letting you know that because we sold less than 10 books last year (we went through 8 only!) we did not receive a cent from your donations as all the money went to the Entertainment Book Publisher. We hope we will do it better this year with your support aiming for more than 10. Please note that we can not afford to give away the books for free to our event participants as we did it in 2015 anymore, sorry. Our page:https://www.entertainmentbook.com.au/orderbooks/182v887