Patron chef Jocelyn Hancock with Damian Griffiths, owner of Alfred and Constance.
Patron chef Jocelyn Hancock with Damian Griffiths, owner of Alfred and Constance. Contributed

Talented chef spreads word of Downs quality produce

FORMER Killarney resident Jocelyn Hancock is returning home this weekend and she is bringing some of Brisbane's top food bloggers with her.

Jocelyn grew up on the family farm on the outskirts of Killarney.

The pastry chef owned her own restaurant for 13 years in Melbourne and has travelled overseas and worked in many different places.

Now she is the patron chef at Alfred and Constance, a new restaurant in the heart of Brisbane's Fortitude Valley.

A patron chef's job is to oversee the entire operation in terms of the food and the creative direction of the food - setting the menu, overseeing the sourcing of the food.

At Alfred and Constance they use some of the Southern Downs' best quality meat.

"I really wanted to expose the quality of products we have on the Southern Downs to a wider market," Jocelyn said.

"We serve Carey Bros meat to our customers because it is one of the highest quality meats around.

"I've brought the food bloggers back home with me to show them that great meat starts in the paddock before it gets to the plate."

Jocelyn will introduce the bloggers to local farmers so they can learn how the animals are cared for right from birth.

The bloggers will also get to meet some of Carey Bros butchers and be shown a demonstration on how they produce different cuts of meat from the one animal.

"These days people are starting to wonder about the history of the meat they are eating," she said.

"What was the animal like? What was the mother of the animal like? What type of food did the animal eat?

"Carey Bros have people purchasing their meat who know the animals and the farms so their meat is always very high quality."

Jocelyn said she encourages people to support the farmer.

"Buying meat from big changes is not supporting the farmers out there," she said.

"Meat should be purchased from local butchers who often buy their animals straight from the paddock," she said.



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