Yesterday The Family and I had wonderful and innovative food at a restaurant which looked like it was right out of the bad old 60s: very bright and uniform lighting, tables too close together, and with 1970s tunes managing not quite to stay in the background. The food was terrific, but the celebrity chef had succeeded in clearing the restaurant of almost anyone born in the last forty years. The Family conceded that presentation and ambience was a thing that had crept up on us over the decades. You can walk into any hole in the wall now, order a caramel custard, and be presented with the work of art that you see in the featured photo. The Family does not agree with my argument that this happened during the decade of Masterchef Australia, but I see no other driving force for this wonderful innovation. I love this, as long as the food is as good as it looks.