Being an avid coffee quaffer Stalker is ever ready to try new blends, new styles and new beans any time of the day.
A favourite tipple is of course the cappuccino – a longstanding fave of coffee shops throughout the country.
Barista’s will tell you that a good cappucino should not be too hot, something that eludes the ken of most customers it would seem. Nevertheless, with the explosion of Starbucks across the globe over the last decade or more, coffee is not something you just get out of a jar any more.
Stalker then was amazed to see a frothy mushroom cappuccino emanating from Australia. As coffee nerds know, Oz is the home of some of the most serious coffee drinkers and coffee makers in the business.
Amazement turned to vague relief when the recipe turned out to be more of a culinary illusion than a cup of coffee. The cappuccino in question was a soup, not a cuppa.
Stalker is tempted to follow the recipe for the mushroom cappuccino, thankful that an experiment in drinking a mushroomy coffee is not involved.
The recipe is reprinted in this month’s edition for any gastronomes out there who want to give it a go. It’s quite the rival to the Jennifer Aniston Mushroom Soup - go figure!
