Good locally sourced food and beer go hand in hand and for us, living where we do, we are lucky enough to know where most of our food comes from.
With us giving our spent grain to local farmers to feed their cattle, we wanted to take it a step further, by taking a whole cow and rather than just cooking with the top cuts of meat, using every part to make a variety of dishes to highlight the possibilities whilst celebrating local produce, raising awareness about sustainable food and money for OzHarvest and Slow Food Brisbane.
Just before the madness of Christmas kicks in, we are doing it at Wandering Cooks on Saturday 6 December.
The Background
A few times a week, a couple of local farmers arrive at our brewery to collect the spent grain that is a by-product of our brewing process. High in energy, vitamins and minerals, they feed it to their cows, who spend most of their days happily munching on the abundance of grass up in the hills up in the Northern Rivers. But when they see the containers of spent grain on the backs of the farmers’ utes, they coming running because they love it!
As a part of our Ingrained Community Program, we brought two Braham style Angus cows off one of the local farmers and working with Oz harvest and Slow Food Brisbane we have pulled together over 10 local producers who will present a delicious array of dishes.
We believe in taking things slow and making the most of the ingredients available today for brewing, so by using these cows, we not only want to show people that it’s possible to use so much more (tongue, offal, cheek etc.) than the regular cuts they would normally buy from their butcher minimizing waste but through the outstanding local producers that will be selling their dishes at the event, profile the variety and quality of produce available within 100km of Brisbane.
Details
From 11am to 3pm, producers will pop up their stalls at Wandering Cooks in South Brisbane to sell the dishes they have made with the meat they were given from the cows.
QAGOMA Executive Chef Josue Lopez will be behind the BBQ, making everyone’s mouths water and also standing alongside a host of passionate guest speakers to discuss paddock to plate, provenance and the conscious consumption of meat.
Guest speakers include:
Robert Perkins, CEO of Food Connect
Amorelle Dampster, International Councillor for Slow Food Australia
Dr Sarah Lantz, Health and food expert
Representative from Oz Harvest
Ross Jurisich, Co-founder of Stone & Wood Brewing
The perfect excuse to come along and support a community event, the profits from the event will be donated to OzHarvest, the first perishable food rescue organisation in Australia collecting quality excess food and delivering it to more than 550 charities across Australia and Slow Food Brisbane, which is a part of an international grassroots organization which supports the production of good food that has a commitment to community and the environment.
Dishes start at $5 for a sample, $10 for a main and $40 for a family/ ten dish degustation.
A part from a great selection of locally produced food and dishes, entry is free. Stone & Wood will be pouring beer from their caravan ‘Bonnie’ and there will be live music to enjoy, so make sure you put this one in your diary for the first Saturday of December, from 11am-3pm and pre-purchase food tickets to make sure you don’t miss out: Tickets HERE
Field trip to the farm
