It’s the most popular coffee in Australia, but what is a flat white exactly? Samantha Teague investigates.
Paris. Tokyo. London. Santiago. The humble flat white now appears on café menus around the globe. The precise birthplace of this Antipodean creation, however, is a point of contention in the coffee world. “There have been a lot of claims to who invented the flat white,” says Hazel de los Reyes, owner of Sydney’s Coffee Alchemy. “It’s a bit of a trans-Tasman feud.”
Some say it was invented by New Zealand coffee pioneer Jeff Kennedy at Wellington’s Caffè L’affare, which he founded in 1990. Others say it grew from Australia’s love of instant coffee. “Instant coffee was the dominant coffee in Australia,” says Les Schirato, CEO of Vittoria Coffee. “Then in the late ’80s Italian-based espresso started to grow.” But instant coffee drinkers wanted an espresso-based drink that resembled what they were used to, not the aerated frothy cappuccino transplanted from Italy, so baristas started making coffees with less foam.
この記事は Gourmet Traveller の June 2017 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Gourmet Traveller の June 2017 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
