The Best Chook Is Local

Image source: Contributed

Matt Golinski discovers the best chook for your Sunday roast is local, free-range and reared in near-by Imbil.

Kevin Ross, owner and operator of Moya Valley poultry, has been supplying free-range chicken direct to the public from his Imbil farm in the picturesque Mary Valley since 1993. With a strong commitment to the humane treatment of their animals, Moya Valley has led the way with setting and maintaining standards in the free-range poultry industry in Queensland. They process their poultry on-farm and deliver direct to local wholesalers, butchers and retailers. Local supermarkets often stock the whole birds, pieces and chicken frames for stock. I prefer to buy a whole chook and break it down into four pieces, using the bones to make stock.

Want to bring chicken to the table? Try Matt Golinski’s rose and buttermilk chicken with figs, walnuts, goats cheese and rocket.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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