Good beef is like good wine, reflecting its terroir, or origins. When your steak is from cattle that have roamed free range over the uncontaminated Mitchell grasses of central Queensland, and been handled humanely, you really can taste the difference. Fish is either wild and line-caught, or from other fisheries specialising in one type of fish only, such as tuna. The associated school has master classes in organic, dairy and wheat-free cooking.
166 Hardgrave Rd, West End; (07) 3844 1132; open Tues–Fri for lunch and Tues–Sat for dinnercomments powered by Disqus