Okay...so heres a question. Why do Australian cappuccinos get served typically with a domed surface? You know what Im talking about...Ive seen many photos of cappuccinos made in the UK and USA and none have the distinctive "domed" surface.
Is this just as Aussie as dusting the drink with as much choccie powder as we can?
Is this just as Aussie as dusting the drink with as much choccie powder as we can?
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