Bird
IN THE KITCHEN
IN THE HAND Matt Golinski explores how important and magical it is when farmers and chefs work together.
F
ast food franchises have a very successful business model which relies on everything they pay for being the absolute cheapest possible version of itself. The ingredients, the packaging, even the staff. Heart-warming television ads showing jovial truckies picking up a load of eggs from a farm at sunrise and delivering them direct to the ‘restaurant’ are about as realistic as the idea that the teenager
flipping burgers in the kitchen made the ketchup from local vine-ripened tomatoes. No-one there knows the guy who baked the sesame seed buns, or the farmer who grew the cucumbers for the pickles. They just want it consistent, foolproof and cheap. Not everyone’s in the food game for maximum profit, however. Wealth and success can be measured in many ways, and for a lot of food vendors
on the coast that comes in the form of friendships, job satisfaction, pride in their product, and being part of the community. When Peter and Chrissie Degotardi opened Bird in Noosa Junction about six months ago, all of those things were high on their list of priorities. They set about designing their offerings based on what they could buy locally – the chooks of course needed to be good
COME SEE US & DISCOVER THE TASTE
VINE RIPENED TOMATOES Shop Hours: Mon - Thu 6am to 5pm | Fri 6am to 5.30pm Sat 7am to 5pm | Sun - Closed 39A Beddington Road, Doonan | 5449 1668 www.noosareds.com.au
IN Noosa Magazine
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