Yes, lattes are alright, but really, they are most certainly NOT a flat white.
Merely to prove a point, the very first flat white I had on this Australian trip was in a food court. Even FOOD COURTS allow for these supreme coffees.
While lining up for my flat white in the food court at Whitford City Shopping Centre (do I know how to have a good time or what?) I saw that they also sold FLORENTINES. Now, I had completely forgotten about florentines. Excellent cookie-biscuit things, florentines. Corn flakes, maraschino cherries (umm, how do you spell "maraschino"?), raisin/sultanas, peanuts and stuff, then the base is dipped in chocolate. Just to hold it all together. Chewy, each mouthful is different, and just generally yum.
It was about now that I decided to turn my flat white tasting extravaganza into a flat white and florentine tasting extravaganza.
So, today's verdict? Food court flat white was creamy, completely flat, but served with a plastic spoon which defintely downgrades it a bit. However, a damn fine return to form. The florentine: excellent, but if a biscuit could taste like it was mass-produced, this one was it. Atmosphere: well, food courty. During the school holidays, no less. I easily got a table to myself though, but the smell of Lynx body spray (Ax for those up North) was slightly disconcerting, and didn't really hide the hormones.
Mental note: Don't automatically put a sugar into Australian coffees, I may just be a wimp, but Canadian coffees tend to always taste burnt to me. I think "burnt" may just be "dark" and I have an unrefined palate, but I'm sticking to my burnt theory.
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