Why dining in feels like such a luxury, after weeks of takeaway and deliveries
COMMENTARY, Feb. 25 -- These days the very announcement that the standard operating procedures (SOPs) have been updated can be a cause for excitement or agony. Take dining in at our food establishments, for example.
We don't see what a luxury entering a restaurant or cafe and being seated at a table is until we have had weeks of only takeaway orders and food deliveries.
There's nothing quite like the aroma of just-baked bread from the oven. Sourdough and softer loaves, croissants and focaccia. It's a fragrance that beats any bottled perfume.
The crackle of salt-encrusted fish as it's gingerly lowered onto a hot grill, the heat of the charcoal, the embers glowing orange and red.
We savour beautiful latte art made by baristas who smile ...
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