Five minutes with Freddie Raimbaud, Sommelier and Wine Merchant

Lottie Twyford 29 October 2021
Freddie Rambaud

Freddie Raimbaud hard at work as part of the Wine Merchant team at Dan Murphy’s. Photo: Supplied.

Who is Freddie (Frederique) Raimbaud? I’m a French-born globetrotter from Lyon who moved to Australia 15 years ago. I’m a Wine and Spirit Education Trust teacher (level one and two) who used to work in the hospitality industry as a sommelier and now I’m a wine merchant for Dan Murphy’s.

Best recent dining experience: Before the lockdown, a fantastic lunch at Les Bistronomes, chef Clement Chauvin’s food is traditional French cuisine with a modern twist.

Clement Chauvin at Les Bistronomes

Chef and owner Clement Chauvin at Les Bistronomes. Photo: Michelle Taylor.

Most embarrassing pantry item: Cornichons Maille (French gherkins). I eat them with my husband’s country-style pâté, in a ham sandwich, or just as they are.

Must-buy ingredient: Salted butter; everything’s better with butter.

Next big thing: Non-alcoholic drinks. The quality is so much better than they used to be – forget the overly sweet mocktails.

Try the locally made Altina Light me Up cocktails.

Altina's zero proof cocktails

Altina’s zero proof cocktails are lighter than you’d expect them to be. Photo: Altina.

Favourite place for breakfast in the ACT: I don’t really go out for breakfast, but I do love to get a fresh baguette or a croissant from Sonoma Bakery.

My Canberra food secret: The rye bread from Wildflour, it’s almost like dark chocolate bread.

I have it with butter, oysters and a glass of Mâcon and it takes me right back take me back to Les Halles of Lyon.

Sonoma

Sonoma Bakery Braddon. Photo: Daniella Jukic.

Biggest culinary influence: My grandmother, Mamie Tesa.

She was always cooking something – whether chicken liver pate or shortbread, it was the way she showed her love.

My dad is the same. He was always busy during the week, but on the weekend, he always took over the kitchen and cooked some amazing meals that he’d pair with wine. That was where my passion for wine came from.


READ ALSO: Does zero-alcohol have to mean zero fun?


Favourite cookbook: It’s not really a cookbook, more of a wine book. Terroirs, it’s called. All about the environment of the vine. Just fascinating.

Then there’s Alice Feiring’s The Battle For Wine and Love because it’s informative and fun.

Who I admire on the Canberra food and wine scene: That’s a big question as there are so many people, but I will say without hesitation my husband Thomas Raimbaud.

He manages the REBEL REBEL floor, always has a smile on his face and makes all of the customers feel special.

Then there’s Emma Shaw. She’s a brilliant woman – she is a wine student, works as a brand manager, is a Mum, and runs her own business Pique Nique.

Then there’s Fran Marshall (@thefoodandwinemarshall) – I love her franc-parler [straight talking].

And so many more – Canberra is full of many incredible people in the wine and food industry.

What’s on the menu this week: Grilled tuna steak, salsa verde and a glass of rosé.

REBEL REBEL restaurant

The stunning interiors of REBEL REBEL. Photo: Supplied.

Where I’m going next: REBEL REBEL to taste the new menu and France to spend time with my family.

Death row meal: A platter of different types of goat cheese with a glass of Sancerre.

My COVID-19 response: During the two lockdowns, I was working, so it didn’t change much for me.

Being in contact with the public makes you realise that kind words and listening helped people who had to be alone to get through.


READ ALSO: Pasta et Al: a Canberra food blog connecting with tradition and encouraging families into the kitchen


My really simple recipe tip: Make tomato sauce on the weekend; it will save you time and thinking during the week.

It’s easy to add to pasta, to pour over fish and serves as a good base for pizza.


What's Your Opinion?


Please login to post your comments, or connect with

CBR Tweets

Sign up to our newsletter

 Top
Region Group Pty Ltd

Search across the site