Paddock to plate journey
FOR some, knowing where that seared eye-fillet on a mound of mash came from is as insignificant as which paddock it was born in.
But for real foodies, and those with a serious palate, it is the journey from paddock to plate that makes all the difference when it comes to eating the final product.
Patron chef and former Killarney girl Jocelyn Hancock gave a group of food bloggers the opportunity to time warp right back to the beginning to learn about where produce comes from at the weekend.
To do this, she took the eager bloggers on a trip through the Southern Downs where they spoke with beef farmer and Carey Bros supplier Ian Mapes who took them through the process from birth to butcher.
"For me, the journey from paddock to plate is really interesting and to see how the animal is chosen and the labour of love (the farmers give the cattle)," Brisbane-based food blogger Tiana Templeman said.
They then joined Mrs Hancock at her Killarney property for lunch and more demonstrations from Peter Wright and Greg Carey of Carey Bros Butchery.
Mrs Hancock, a patron chef at Alfred and Constance in Fortitude Valley, uses all Carey Bros meat at the restaurant and is keen to get more local produce on plates in Brisbane.
She said Saturday's excursion was a chance to share with those in the food writing industry the experiences she keeps close to her heart.
"It's about getting people into the country," Mrs Hancock said.
"My food philosophy is clean, fresh and responsibly reared - all of which we get from out here."
The bloggers will now head back to their hometowns and share their experiences of the Southern Downs' tasty produce with their readerships.