Is There An Ethical Way To Eat Meat? This Aussie Company Reckons So…

Fancy foie gras? This sought-after buttery, fatty ingredient from livers of over-fed geese or ducks has long mingled luxurious decadence with animal welfare concerns. 

But Sydney-based company Forged By Vow has used science to create a palatable alternative. “It’s about food security, animal welfare and the environment,” says founder, George Peppou.

Japanese quail cells are harvested, then “cultured” in a natural process similar to yoghurt or beer making. Peppou, with a background in agriculture and food tech, isn’t trying to replace meat, but offer eco-friendly alternatives with naturally grown flavours.

“We wanted to create something delicious—intriguing, but still grounded in familiarity,” Peppou says. “[We] landed on Japanese quail for its rich umami flavour and light, delicate texture.”

This harvested meat is fashioned into Forged “flavours”: foie gras, butter candle, whipped parfait, smoked spread and croquettes.

Launched in Singapore last year, you’ll now find Forged at six venues in Sydney, including Bar Morris, Maiz and The Waratah, and three in Melbourne; Here by Mike, Bottarga and The Lincoln.

At 1 Hotel’s From Here by Mike and Crane Bar, chef Mike McEnearney dishes up the foie gras, parfait and candle.

“The tallow candle is theatre,” he says. “Warm bread, melting fat, that ritual of dipping and sharing… There’s something ancient about it, but also completely new.”

The foie gras is tempered with sweet, floral Riesling broth and lentils. Upstairs at Crane Bar, an indulgent bite of silky parfait is served on tallow-glazed brioche.

“The parfait shows off what cultured meat can be at its best,” he says. “Precise, elegant and deeply flavourful.”

Chef Federico Bizzaro at Bottarga in Brighton has drawn fresh crowds with Forged. “Some people order out of curiosity,” he says. “We’ve attracted new clientele coming in just for that.”

The foie gras accompanies a Wagyu eye fillet, with onion jam and potato fondant, and is shaved as a frozen ‘snow’ on Peking Duck pastry cigars.

For Chef Andy Beswick at Carlton gastropub The Lincoln (one of Urban List’s fave Melbourne pubs), the ethics and local quality of real foie gras made him reluctant to put it on the menu. Forged fixed that.

“It’s creamy, rich, fatty and smooth, with umami flavours, and pairs well with anything sharp,” he says.

He serves it with seasonal flavours. For spring, asparagus and radish, chestnut mushrooms, black garlic and sweet potato crisps.

Beswick thinks it’ll be a while before it’s everywhere, but chefs are excited to experiment. 

“The world’s never seen anything like this before,” he says.

To find a venue or a stockist for Forged By Vow, head to their website.