The goal of the Gamekeepers, Farmers & Chefs is to celebrate the collaborative nature of the relationships we have with our customers and highlight those customers’ businesses.
At Gamekeepers, we want to celebrate the joy and connection of dining out in great restaurants in Victoria, and feature the outstanding produce we source for these restaurants and those farmers who produce it.
| Gamekeepers. Paroo Kangaroo. Clinton McIver, Amaru, Armadale.
Clinton McIver of Amaru in Melbourne’s Armadale kicks off our first edition of Gamekeepers, Farmers & Chefs. He talks about his relationship with us at Gamekeepers and shares one of his favourite recipes at the moment, using Paroo Kangaroo, that we source for him.
Enjoy the Recipe
|Gamekeepers. John Dee Beef. Ben Isaacs, Exec Chef, The Local Taphouse, St Kilda and Stomping Ground, Collingwood. We meet with Ben Isaacs at The Local Taphouse in St Kilda and he shares with us his favourite cut of beef, how to cook it and some delicious accompaniments.Ben and John Dee’s story|
|Gamekeepers. John Dee Beef. David Ricardo Exec Chef & Gareth Wisneski, Head Chef of The Marriner Theatre Group, Melbourne.We met with David and Gareth at Forum Melbourne where they got creative with beef short rib from John Dee in Queensland.|
Gamekeepers. Game Farm corn-fed chicken. Mark Favaloro, Exec. Chef of Naked for Satan, Fitzroy.
The January edition of Gamekeepers, Farmers & Chefs, sees us chatting g to Mark Favaloro from Naked for Satan as he shares a recipe using Game Farm chicken maryland, braised and cooked in a shiitake broth.
Enjoy the recipe
|Gamekeepers. Eugowra Gamebirds. Chef Nicky Riemer from Bellota, South Melbourne.
We visit Bellota and the Prince Wine Store in South Melbourne where Nicky Riemer shares a recipe using Eugowra Quail.