Kitchens have taste of suc­cess

Lo­cal pro­duce plays part

Central and North Burnett Times - - FLAVOURS ADVERTISING FEATURE - Jack Lawrie

NORTH Bur­nett’s restau­rants, ho­tels and cafes have all learned that the best way to suc­ceed with in­tegrity is to sup­port the com­mu­nity that sup­ports you.

There are many suc­cess­ful busi­nesses in the re­gion do­ing dif­fer­ent things, but the one thing they all have in com­mon is a com­mit­ment to pro­vid­ing a re­gional flavour.

This can mean many things; from the home-made pas­tries at Biggenden’s Cof­fee Pozzee to La Famile cafe in Mun­dub­bera’s com­mit­ment to sourc­ing pro­duce from lo­cal butch­ers and gro­cers.

“We source the fruit and

❝ We source the fruit and veg­eta­bles when it’s in sea­son, we’re very lucky out here as there’s a lot of prod­ucts we can ac­cess... — Shan­non Parr, La Famile Cafe, Mun­dub­bera

veg­eta­bles when it’s in sea­son, we’re very lucky out here as there’s a lot of prod­ucts we can ac­cess,” La Famille part owner Sharon Parr said.

Many of the pubs and ho­tels of­fer meals made with that dis­tinct ‘coun­try feel’, with a di­verse ar­ray of clas­sics like reef and beef, chicken parmi­giana, seafood bas­kets and more.

A lot of the in­gre­di­ents are sourced from the very farms that make up the back­bone of the North Bur­nett re­gion.

A num­ber of changes are on the way for the North Bur­nett din­ing scene, with many busi­ness op­er­a­tors look­ing to try new things.

Mount Perry Fed­eral Inn owner Bob Gil­bert is hard at work restor­ing and ren­o­vat­ing the old theatre he had trans­formed into an inn, now hop­ing to turn it into a themed bar and restau­rant.

Ge­orgie and War­ren of the Monto Colo­nial Inn will pro­vide a new kind of din­ing ex­pe­ri­ence for the town with the Colo­nial Restau­rant planned to open in Oc­to­ber.

With a menu themed around mod­ern Aussie id­ioms like the Bil­l­abong Bounty fil­let mignon with seared sea scal­lops, the Colo­nial Restau­rant will sup­port not just the North Bur­nett busi­nesses, but it’s cul­ture as well.

“We’ll def­i­nitely be fo­cused on the lo­cally-sourced in­gre­di­ents,” Ge­orgie said.

“I’ve been ex­per­i­ment­ing with things like the duck breast, but you def­i­nitely need a steak be­cause ev­ery­one loves steak, so that’s why I’m tyring to put a twist on the old favourites.”

We hope you en­joy read­ing about the won­der­ful food, ser­vice and venues on of­fer through­out the North Bur­nett in this spe­cial eight-page fea­ture.


VAR­IED OP­TIONS: North Bur­nett venues own­ers make a point of sup­port­ing lo­cal pro­duc­ers and grow­ers.

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