''The New York coffee scene is similar to Melbourne in 1985. When I moved here about six years ago, there was virtually nowhere that served quality espresso coffee. I originally planned to pick up an idea here and then move back to Melbourne to cash in. But I realised there was a huge opportunity here because nothing in New York compared to our cafes,'' Mr Hall says.Though wasn't Melbourne's coffee scene at a fairly decent technical level, if not yet acclaimed around the world, in 1985? After all, Australia had mass Italian immigration in the 1950s, resulting in the establishment of Italian-style cafés catering to patrons who expected quality. (This is not to be confused with places where handfuls of immigrants trickled in and opened cafeterias or diners, making whatever the locals were already used to; this is the case in the UK, where there are plenty of cafeterias run by Italian immigrants, most of them serving the greasy fry-ups and mugs of builder's tea the locals feel comfortable with. It seems to me that a country only assimilates a culinary tradition if it takes in enough migrants from that tradition to not only act as producers but also as discerning consumers.)
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