It wasn’t surprising how many people appeared with forks when one of Andy Bowdy’s four-tiered, salted-caramel-mousse creations topped with scorched meringue and caramel popcorn swanned through the studio to be shot for our cover story this issue. Food trends come and go of course, but we couldn’t really ignore the force of the latest wave of outrageously over the top baking, or the reaction it has received (and we’re grateful this trend has nothing to do with macarons).

By the time this issue went to print, Double Bay’s brand new InterContinental Hotel had opened. The previous Ritz Carlton was a place where Bob Hawke married Blanche d’Alpuget, Princess Diana holidayed, Michael Hutchence died and, while it lay abandoned in slow decay for more than half a decade, far less glamorous things occurred. The purchase and subsequent reopening of the hotel, with its new rooftop pool, dedicated gin bar, presidential suite and marble staircase spells a new era for Double Bay, as do the rest of the new bars, cafes and restaurants opening in the area.

We've just celebrated our fifth birthday and have expanded our team. We've also just launched our first new business, a jobs site called scoutjobs.com.au to support the hospitality, creative services and retail industries that we cover and work with on a daily basis. Needless to say, we've been busy. After all that hard work, we’re ready for a summer filled with soft-serve ice cream, luxurious days on the sand, new summer tunes and some cool drinks. In this issue we’ve covered all that and more. Have a great summer, we’re glad it’s here.

Sophie McComas
Editor