Lauren McKenna, chef executiva no The Log Cabin em Sydney, compartilhou suas experiências e preferências em uma entrevista com The Write Drop. Ela destacou seu compromisso com produtos locais e redução de desperdício, ao mesmo tempo em que apoia iniciativas comunitárias. McKenna também refletiu sobre comidas e bebidas favoritas, e planos de viagem futuros com seu filho.
Lauren McKenna é chef executiva no The Log Cabin em Sydney, aproveitando treinamento de locais notáveis como Otto, est., The Boathouse e Three Blue Ducks. Em seu papel, ela enfatiza produtos de origem local e esforços para minimizar o desperdício. Ela contribui para esforços comunitários, incluindo apoio à We Are Community e a instituições de caridade como o 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.