Tag Archive: café


Penny Cafe

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

You may remember Penny from this post. She has recently opened a new cafe with her brother and I was more than happy to go and shoot their new venture.
Nestled in the heart of Ultimo, the cafe is sunny and breezy. The food is fresh and the coffee is great.
If you happen to be around Ultimo in Sydney, go and check them out. Friendly service and good time you will have.

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe Ultimo | At Down Under | Viviane Perenyi

Penny Cafe, 1/103 Quarry Street, Ultimo, Sydney.

LA SUITE EN FRANÇAIS…

Wellington is proud of her numerous cafes and known for good coffee.

For this second post of Face & Place series, I bring you on Wellington waterfront, in a coffee roastery inside the historic building Shed 13, to meet Lambros Gianoutsos.

It was a chilly early morning when I arrived at the headquarter of Mojo, inside the lofty shed, that houses the voluminous coffee roaster, stock, administrative offices and shop, all under one roof.

Lambros, had just switched on the machine and was waiting for it to warm up before roasting the first batch of coffee beans.
Meanwhile, we had a little chat where he explained to me the process of roasting, where their produce come from, how his son -creator of Mojo- travels around the world to source the best beans directly with growers and how they taste and elaborate together coffee blends sold under the brand.
Lambros, originally from Greece, calls New Zealand and particularly Wellington, home for 50 years. He tells me his background has always been interrelated with coffee as he worked in the catering sector from a young age. So when his son created the business, he mastered the process of coffee roasting and he’s daily in charge of it since then.

 © 2011 Viviane Perenyi Lambros The Coffee Roaster

 © 2011 Viviane Perenyi Building Shed 13 Wellington Mojo Roastery

 © 2011 Viviane Perenyi Mojo Coffe Roastery Raw Dry Beans Green beans waiting to be roasted

 © 2011 Viviane Perenyi Coffee Beans Sacks

 © 2011 Viviane Perenyi Coffee Roaster

 © 2011 Viviane Perenyi Lambros at the Coffee Roastery

 © 2011 Viviane Perenyi Coffee Beans Freshly RoastedFirst batch. Pure visual and olfactive joy: Shiny little beans drop out onto the large circular cooler and release an addictive aroma.

 © 2011 Viviane Perenyi Freshly Roasted Coffee Beans Cooling

 © 2011 Viviane Perenyi Lambros and Freshly Roasted Coffee Beans

 © 2011 Viviane Perenyi Packing and Labeling Roasted Coffee

© 2011 Viviane Perenyi Coffee Beans Buckets and PackagingsSorting and Packing

 © 2011 Viviane Perenyi Lambros Sampling Roasted Coffee Beans

 © 2011 Viviane Perenyi Pulling Coffee Beans Sack

 © 2011 Viviane Perenyi Coffee Roastery

© 2011 Viviane Perenyi Mojo Coffee Cups On DisplayDisplay on the shelves next to the shop counter

© 2011 Viviane Perenyi Coffee Booklet & Packagings on Display

Thank you Lambros, it was a pleasure to meet you and follow the process of coffee roasting.

La suite en français…

Some like it sweet

Wellington is proud about its cafés -more per capita than New-York, they say. A good coffee: Yes ! A good snack: it makes it better. I don’t complain as you always can find a place to serve you food at anytime of the day (maybe not after 10 PM…), but the thing is the taste. I have to admit that Kiwis like it sweet. Sweet kumara fries, sweet tomato sauce (ketchup), or sweet jam are commonly served with your meal… If it’s not sweet, it will be an unexpected spice like cinnamon in your panini or ginger in a cake ! By the way, they are lovely these gingerbreads resting on a faux grass ! And if all those are not in your meal it means you have garlic ! Ahh … garlic bread, that is like an ‘institution‘ here !

O.K, I exaggerate a little bit… You can find of course, nice places where you eat good meals too !

At the time I write this post I’m wondering what will be the next step in my taste’s adaptation. I grew up with spicy and hot food. Then I had to learn to eat more european style food. And now, here I am in New-Zealand with its special food influenced by british and Pacific rims ones…

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Wellington est très fier de ses cafés -plus par habitant que New York, dit-on. Un bon café: Oui ! Un bon casse croûte, c’est encore meilleur. Je ne me plains pas, on trouve facilement à manger à toute heure de la journée (bon, peut-être pas après 22 heures…), mais c’est le goût. Je dois admettre que les Néo-Zélandais aiment le sucré.
Frites de patates douces, ketchup sucré, ou confiture sont communément servis en accompagnement du plat…Si ce n’est pas sucré, alors c’est qu’il y a une épice pour le moins inattendue, comme de la cannelle dans un panini ou du gingembre dans un gâteau ! Néanmoins, trop mignon ces gingerbreads allongés sur le carré de verdure ! Et si vous n’avez pas tout ça dans votre plat, alors ça veut dire qu’il y a de l’ail ! Ahh… les tartines au beurre d’ail sont une institution ici !
Ok, j’exagère un peu…On peut trouver de bonnes adresses où l’on mange bien aussi !
Au moment où j’écris ce billet, je m’interroge sur la prochaine étape dans l’adaptation de mon goût culinaire. J’ai grandi avec la nourriture épicée et relevée. J’ai dû apprendre ensuite à apprécier la cuisine européenne. Et à présent, me voilà en Nouvelle Zélande avec une cuisine particulière, influencée par la cuisine britannique et celles des pays du Pacific…