Restaurants such as Gerard’s Bistro and Agnes in Brisbane, Aria and Quay in Sydney, and Grossi Florentino and Nobu in Melbourne have embraced the product, as have a host of quality butchers and providores.
All the courses were delicious but we especially loved the pie and the quail stuffed with truffle. The dishes were paired with an easy-drinking white, Tapas Gastón Verdejo, and a medium-bodied red, Nauta Monastrell Crianza 2015 DOP Alicante, both nicely complementing the dishes.
Brisbane Valley Protein produces marinated and smoked products as well as fresh quail. Duncan and Selena’s vision is for a locally focussed protein production and distribution centre, supported by training and development facilities, and for a food tourism centre to showcase local produce. They run Grazing Trails (booked out until February) for small groups, who get to enjoy a four-course feast and the opportunity to connect with the people who grow their food.
With thanks to Brisbane Valley Protein for inviting Maurie and I to the Moda lunch to learn all about this beautiful product.
More information: www.brisbanevalleyprotein.com.au