Lauren McKenna, head chef at The Log Cabin in Sydney, shared her experiences and preferences in an interview with The Write Drop. She highlighted her commitment to local produce and waste reduction while supporting community initiatives. McKenna also reflected on favorite foods, drinks, and upcoming travel plans with her son.
Lauren McKenna serves as head chef at The Log Cabin in Sydney, drawing on training from notable venues such as Otto, est., The Boathouse, and Three Blue Ducks. In her role, she emphasizes locally sourced produce and efforts to minimize waste. She contributes to community efforts, including support for We Are Community and charities like the Rural Fire Service.
Speaking to The Write Drop for its 'At The Bar' series, McKenna described Sydney as her favorite city, noting its vibrant culture and food scene. 'I love that I can work a shift and head down to the beach or eat a chorizo panini while I shop at the deli for my weekly groceries out West,' she said. 'It’s special to me because this is where I’m building a life with my son.'
One standout memory for her is a 2006 visit to Bodega in Surry Hills, where she tried pickled veal tongue with scallops alongside friends after work. 'It blew my mind away,' she recalled, explaining her initial hesitation but eventual delight in the thin-sliced dish, paired with wine and good company.
McKenna has no single favorite bar, preferring spots that are warm, conducive to conversation, relaxed, with quality music, drinks, and friends. Her go-to drinks include an Old Fashioned, Tommy’s Margarita, or Caipirinha. She likened herself to a Spicy Margarita: 'Easy going by appearances, zesty, but with a kick! It’s fun, confident but not apologetic to be bold.' For hangovers, she opts for KFC and reruns of Will & Grace.
Among interstate options, she praised Eau de Vie in Melbourne for its theatrics, precision, and complex flavors. For overseas bars, she suggested they stay open late, provide snacks and small plates, and offer outdoor seating to soak in the atmosphere.
Her preferred wine is Shaw + Smith M3 Chardonnay from the Adelaide Hills. She favors Krinklewood Estate winery, where she has collaborated during her time at Three Blue Ducks. The estate follows organic and biodynamic practices, lies 2.5 hours from Sydney, and features picturesque grounds with on-site accommodation.
Looking ahead, McKenna and her son plan a trip to Italy, inspired by his Duolingo Italian lessons and love for the cuisine. They aim to visit the Colosseum and ride a gondola, though suitable tours for children under 10 have been hard to find, prompting a delay. Instead, they will visit Fiji this year for poolside relaxation and a cultural day trip to a local village.