The pastry chef is known for his colourful creations. His latest venture in Melbourne is a fantastical high tea salon, where too much sugar is never enough
High tea has never been my cup of tea (so to speak) – all that sugar and scones, the tiered trays and twee tongs, the fact you “take” it, not eat it and that it’s natural home is somewhere prissy like the lobby of an expensive hotel (you could never order high tea in a dive bar or cafe with milk crates, for example). It’s the dining equivalent of using a posh telephone voice.
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