Locavore | Image credit: Ariana Gillrie
In this age of climate change, peak oil and dwindling resources it’s no longer just hippies and hipsters who want to know the back story of their weekend bacon and eggs.
Where food is grown, how it’s delivered and if it's in season now matter as much as the taste.
We went on the hunt for Brisbane cafes where the ethical groundwork has already been done for us, so we can enjoy both a delicious meal and rest easy about our environmental footprint.
Here's our pick of the best seasonal, organic and paddock-to-plate cafes in Brisbane.
The large tree that emerges from the floor and stretches up to the ceiling is a giveaway that nature takes centre stage at carbon-neutral, organic cafe Lost Boys in the Valley. You can tuck into weekend brunch favourites such as the wheat free muesli with blueberries or the corn fritters and avocado stack in good conscience because every single thing on the menu is certified organic, right down to the salt and pepper!
With a display of the world’s best farm to plate cookbooks front and centre at Merriweather, it’s not a surprise that the chefs at this ever busy South Brisbane hub are devoted to plating up hyper seasonal fare. Boasting a rooftop garden, and sourcing the rest of their produce from farm cooperative Food Connect, you can enjoy seasonal delights such as yoghurt and wattleseed pancakes that taste amazing and respect Mother Nature.
The newly opened Woollongabba café Locavore has hand picked a star line up of regional producers from the get go. Local outfit Young Farmers provide the high welfare, grass-fed meat and Echo Valley Farm deliver the free range, organic eggs meaning the weekend classic bacon and eggs is in very safe hands here.
Eco-conscious West End cafe Plenty's mission is to celebrate fresh, local produce and to bridge the gap between cafes and local farmers. The breakfast and lunch menus change to reflect the season and can even change daily depending on suppliers, but what you can always rely on is that favourites such as the spiced tomato, haloumi and sourdough breakfast or the baked eggs are of the highest quality.
The motto of Jerome Batten’s store come café, Sourced Grocer, is ‘local is lovely’. And it’s not just lip service; the menu is handpicked for its provenance as well as taste. The good news is that regional organic suppliers such as Cooloola Milk from the Mary Valley, Kialla Flour from South Burnett and Bangalow meat from Byron Bay are all included from a simple coffee to spectacular cabbage fritters with goats cheese and crispy brussel sprouts.
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