Art of Espresso

Review – Art of Espresso, Young NSW

When I found out we were moving to the country one of my first thoughts was “…but, where will I get good coffee??”. After a quick google search I stumbled upon the brainchild of Adrian Capra, Art of Espresso – espresso bar, roastery and barisa school; located in none other than our new home town of Young.

Opening their doors in August 2010, Art of Espresso has gone on to become a haven for coffee connoisseurs and inquisitive novice’s alike. Their multiaward winning beans, like the house ‘kombie blend’ are fair trade, rainforest alliance certified and organic. Oh, and they haveĀ even made the Lonely Planet guide book as a must visit destination for coffee when visiting country NSW. BOOM!

Set in an old bakery, complete with pressed tin feature walls, funky beats greet you as you walk in and welcoming staff remember your order. The coffee here is second to none and there is a sipping chocolate that will make your diabetic heart beat with desire.

Art of Espresso, Young NSW

Cappuccino – Art of Espresso, Young NSW

Go for: the coffee – $3.80 small, $4.80 large

Stay for: the staff and good vibes

Order: Coffee!

Bonus: the good folk at AOE also run barista classes so you can learn the tricks of the trade and music nights with the likes of The Audrey’s and Mia Dyson.

Enjoy!

Cherry and Yoghurt Ice Cream

Cherry and yogurt ice cream

Living in the cherry capital of Australia, Young NSW, means that come summer we are inundated with delicious cherries. In fact there are more cherries than I can eat! I use them in recipes, eat them plain and make pot, after pot of jam but this year I thought I would try something different and make a deliciously refreshing cherry and yoghurt ‘ice cream’.

Ingredients

  • 2 cups of fresh pitted cherries – finely chopped
  • 1 cup of natural honey yoghurt
  • 300ml of thickened cream
  • 1/4 cup of caster sugar
  • 1 tsp of vanilla essence

Method

  1. Combine the all ingredients in a bowl and gently fold until mixture is just combined.
  2. Pour into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until almost set.
  3. Use a large metal spoon to roughly break up the ice-cream. Transfer mixture to a large bowl and use an electric beater to beat until smooth.
  4. Quickly return mixture to the metal container. Cover with foil and freeze for another 4 hours or until firm.
  5. Scoop into bowls and serve immediately.

Enjoy xx

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