Melbourne - Victoria: 2008

Thursday, November 20, 2008

Shopping Trip

The original MYER Department Store in Melbourne

Tramlines and a bike rider

Inside an old traditional cafe

Shopping Arcade in the city centre

Wednesday, November 5, 2008

Melbourne Central Shopping Complex

Shot Factory Tower

Glas dome

HISTORY
The Shot Tower originally built in 1889-90 and 50 meters high is housed in an ingenious 84 meters high conical glass roof/dome, a central point for the entire shopping complex.
The historic building was saved from demolition in 1973 and was incorporated into the massive Melbourne Central shopping complex in 1991.

Suspended from the dome is a fob-watch that entertains shoppers on the hour with traditional Australian folk-songs.

MAX BRENNER CHOCOLATE

Inside the chocolate bar where you can order all different types of "hot chocolate".

MAX BRENNER HISTORY

Max Brenner was established in Israel in 1996 and his main idea was to design a new chocolate culture. Through his unique product line, you will become familiar for the first time, with the flavours and aromas of cocoa beans from different origins. You will experience many aspects of the hot chocolate drinks and discover traditional as well as modern innovative utensils designed for the hot chocolate ceremony. You will also enjoy traditional chocolate candy recipes as well as modern ones, mixed with lavender flowers, cardamom and black pepper. Max has developed new ways to consume chocolate. The "Suckao" is a special cup with a metal straw and candle underneath that was designed for preparing and drinking thick hot chocolate with a smooth creamy texture.

Today, Max Brenner has 10 stores in Israel and distributes his products to prestigious hotels and gourmet stores around the world including Dean and Deluca and Felissimo in New York, British Airways, Harrods in London, not to mention selected David Jones stores around Australia.

Max specialises in importing and processing cocoa from all over the world and is proud of his line of chocolate powders. The diversity of special tastes is achieved by the different levels of bean roasting, the different countries in which the beans are grown, the type of trees, ground soil and weather conditions. He has created a range of chocolate powders with various flavours added during the cocoa grinding. These powders include orchid oil, caramel, coffee and cinnamon. Customers are encouraged to sniff them from "scent jars" so that they can choose the powder on the basis of the aroma which most appeals.

They also have a "Chocolate pot" — a massive pot of melted chocolate and offer customers complimentary "chocolate licks" ie they get a spoon of it served in a saucer. On Sundays they serve it with a plate of strawberries for dipping, called a "Berry Indulgement".