Finding My Australian Groove: From Flat White to Shiraz
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In LaBouffe, my tips around drinks are fairly simple, but they matter to me just as much as a good meal. I do not like noisy tables where abundance is mistaken for attentiveness; with my reserved nature, I need clear markers, things that feel right, flavours that accompany without overwhelming. Australian-style, I have learned to think of drinks as the rhythm of a day: a clean start, a refreshing break, then a glass that naturally extends the meal. In Sydney, near Bondi Beach, that logic has always resonated with me, because it leaves room for the body, the sun, walking, and the very direct way Australians have of getting to the point without making things seem complicated. In the morning, or after a slightly heavy night, I remain faithful to simplicity. A properly strong flat white, with its balance of coffee and milk, sets me straight without jolting me. It is a drink that reflects me in its apparent calm: discreet, precise, effective. When it is hot, I readily switch to an Australian iced coffee, especially if I want to keep going until a light lunch. And when I need a non-alcoholic option that still feels genuinely festive, I often choose a lemon, lime and bitters, or simply a very cold sparkling water with a twist of citrus. It is not a filler drink; for me, it is a real way to keep some definition in the day, especially when I need to stay focused between a coffee, an outing and a sound set to prepare. For pre-dinner drinks, I think more in terms of nuance than showmanship. Australia has this culture of straightforward, unpretentious drinking that I like, especially when it comes to sparkling wines or taut white wines. A Tasmanian sparkling wine works perfectly if I want to open the meal with something clean, fresh, almost mineral. I like it with oysters, grilled prawns or a well-seasoned plate of fish, because it cleanses the palate instead of tiring it out. If I go for a more focused white, such as an Australian riesling, I am happy to pair it with roasted vegetables, baked fish or a dish lifted by herbs and lemon myrtle. That is the kind of pairing that interests me: nothing ostentatious, just a coherence between the plate and the glass. With the meal, I also make real room for Australian reds, especially when there is barbecue, lamb or slightly more substantial cooking. A well-chosen shiraz, for instance, has the depth to accompany grilled meat without weighing everything down. I also sometimes use it in cooking, which remains one of my best LaBouffe tips: I reduce a little shiraz to glaze lamb cutlets, with a short pan jus and a few herbs, or use it to give more depth to a cooking sauce for roasted root vegetables. In the same spirit, I might marinate mushrooms or aubergines with a little Australian botanical gin, lemon myrtle and pepper, then roast them in the oven; the result retains real freshness and works well on a relaxed table. I pay attention to balance because I know that a good moment often comes down to very little: a well-chosen drink, a simple dish and the right tempo. Perhaps that is how I approach drinks in Australia: I favour clear profiles, honest pairings and gestures that respect the meal. I can move from a calm coffee to a crisp glass of wine, then return to a non-alcoholic option without feeling that I am giving anything up. Ultimately, that is what I look for elsewhere too: confidence, flavour, and enough finesse for everyone to feel they belong, without judgement or excess. Alcohol abuse is dangerous for your health. Drink in moderation.
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Where: AU