The Meat of the Matter with Huber's Butchery and Bistro and the World Gourmet Summit!
The World Gourmet Summit wants you to get into the meat of the matter with help from Huber’s Butchery and WGS partner restaurants!
In November, restaurants Bar-Roque Grill and Shabestan Finest Persian Cuisine will be collaborating with Huber’s Butchery and Thomas Farms, to showcase their produce in special, exclusive menus!
On 10
th November, take a trip of Thomas Farms with help from Shabestan Finest Persian Cuisine, where Australian Lamb is on the menu. Sup on appetisers and choose between mains like chen jen kebab (Australian lamb tenderloin cut into cubes, and marinated with saffron & Persian herbs, skewered and charcoal grilled) or lamb kubideh, (grounded boneless lamb shoulder and boneless lamb legs, marinated with Persian spices, skewered and charcoal grilled). It’s a five course menu that showcases the best of what Australia has to offer.
Then the 16
th of November takes you on a trip to try Brisbane quail and foie gras, curated by World Gourmet Awards MKN Chef of the Year 2021 Stephen Istel. Dine on courses like foie gras & smoked quail terrine, served with pickles & chutney, and the quail & foie gras “Pithivier”, served with mushroom & spinach, and gooseberry jus. The four course menu is something that features how quail can be done under skilled hands, and both menus are only possible thanks to the products brought in by Huber's Butchery and Bistro!
To book, go to:
http://worldgourmetsummit.com/wgs2021/main.php
