Chef / restaurant

“We are blessed to be surrounded by so many diverse and resource rich regions with varying climatic conditions giving a huge, even if glimpsing, selection of produce from which to plan our menus and "specials" around. Our ever-changing menu reflects local produce that’s harvested at its peak from within the local area,” says Glen Barratt of Wild Canary who sources much of his produce from the Lockyer Valley, Southern Downs and Scenic Rim in Queensland as well as his own garden.

“Seasonal vegetables and fruit dictate Wild Canary's menu with grains and pulses playing a strong role. If we can’t source produce from within the local area, we change the menu. Printing menus in-house gives us the flexibility to change when we need to. We prefer to change the menu than use interstate or international produce," says Chef Glen.

"We have established great working relationships directly with many farmers, this has allowed us to use produce traditionally classified as ugly or seconds, plant our kitchen garden in conjunction with what our farmers are planting and use produce at particular stages of growth which would normally be difficult to source."

“We encourage customer feedback which we relay back to our farmer friends. As a chef these relationships we have formed not only given us better feel and understanding of the produce but has increased possibilities and potential."