Songs to serve up food and wine fun

PERFORMING artist Aimee Brûlée’s latest album is blending two of her great loves under the one project.

With nearly 20 years’ experience working as a gastronomy researcher and teacher, Brûlée’s newest work called Bon Appétit is combining her two passions with a collection of songs themed around food and drink.

She said the idea for the album has been “bubbling around” for a few years.

“I do things around food and wine and they’re very close to my heart,” she said.

“I thought what if I pick all those songs that are actually about food and wine and roll the music and the food, all the things I love, into one.

“The album is very fun and it’s got a lot of energy. I just love making things that make people joyful and happy, so this album is that for me both musically and content-wise.

“There’s songs about breakfast then coffee, and they can take you right through the day into drinking champagne at midnight.”

The 13-song track list features works dating back to the 1920s and includes classic hits like Sugar In My Bowl to more obscure songs like Drinking Champagne.

Recorded at Melbourne’s Pughouse Studios, Brûlée is accompanied by Ben Calderazzo on guitar with double bass by Rob Gador.

A launch event for the album is set to be held at Kilderkin Distillery this weekend, which Brûlée said is a perfect place to unveil the tunes.

“I did a gig there earlier this year and it’s a lovely venue,” she said. “It’s important for me to do this album launch in a place where I like what they do as well.

“The owners, Chris and Rebecca, are both really into music. It’s great for me because I’ve got one foot in music and one in gastronomy, so it’s great to work with other people that do the same.

“I’ve wanted for 10 years, since Amie Brûlée has been out and about, to have crème brûlée at a gig so I’m excited that’ll be on offer from the amazing chefs at Peasant.”

Thirteen photos taken for the album are on display at Kilderkin until the launch on Saturday, 15 April.

Tickets for the launch are $40, and $11 for crème brûlée, and can be booked at bit.ly/413cKsM.