Foodies around the world like their food local and seasonal. Restaurant and café menus throughout Australia love to tell us where and how their bread, veggies, meat and cheese began. Now Brisbane International Airport is showcasing the best artisan suppliers, farm fresh foods and local brews – Paddock to Gate.
Nowadays with extra security measures, we all arrive at the airport earlier than we used to. How best to while away those couple of hours? Sit back and relax with a good coffee or maybe a hearty breakfast or snack. Until now airport food like plane food never has had much of a reputation. Brisbane Airport’s International Terminal has changed all that with the best of local produce on offer 24/7 with Paddock to Gate dining experiences.
For one night only we travelled to the airport not to fly anywhere exotic but to enjoy the best eats and treats from across South East Queensland. Paddock to Gate in the middle of Brisbane International Airport’s departure lounge was a celebration of what makes the region’s quality produce and ingredients outstanding.
Trevor Hill, Head of Terminal Retail and Commercial Brisbane Airport Corporation (BAC), said “We think Queensland farms and artisan suppliers produce some of the best products in the world and we’re keen to celebrate and promote this to the six million plus passengers who travel through Brisbane International every year.
“It’s all about creating an environment that encapsulates the personality of Brisbane and Queensland that is memorable, engaging, intriguing and a place people wanted to return to.”
Tamborine Mountain Free Range Eggs, Woombye Cheese Company, The Muesli Folk, Burleigh Brewing Co, Merlo Coffee, Maleny Natural Yoghurt, Gotzinger Bacon as well as Green Beacon Brewery and Sirromet Wines were all on show for an exclusive dinner.
To start a range of delicious Woombye Cheese by Bar Corretto. Brisbane River Grill served a main of tender, slow-roasted Darling Downs beef brisket with all the fixings including salsa verde and iceberg lettuce with buttermilk dressing.
The Botanist and Windmill and Co said why have one dessert when you can have two? The vanilla pannacotta was crowned with delectable berries, toffee and Muesli Folk muesli. A walnut coffee cookie crusted goats cheese cheesecake was rich and satisfying with a little extra kick of Merlo ristretto crème anglaise.
With much sipping, slurping and Instagramming Brisbane’s media and influencers were very well fed.
Disclaimer: TML were guests of Brisbane Airport Corporation.
