For three weeks, from 17 October to 4 November, visit one of the 100 restaurants and cafés listed below to order a dish.
The chefs from each participating restaurant and café have created an original dish especially for For the Love of Meat. These dishes are all about eating better meat, eating less meat and sometimes not eating meat at all.
United in their philosophy – the venues actively promote the sustainable production of food. This means they are committed to either using the whole animal and reducing waste; supporting humane animal breeding and rearing programs; caring about the provenance of their meat or adopting the “less is more” approach to quality, rather than quantity.
Participating restaurants are listed below. Please select a location to explore by state/territory, or scroll through the list for all participating venues Australia-wide. Please contact the venues individually for more information.
Look out for this sign in the windows of participating restaurants!
Source: SBS
NSW
Native pepper & wattle seed crusted Gundooee wagyu scotch fillet bun with vegetables
314 Illawarra Rd
Marrickville NSW 2024
(02) 8964 7463
Spring Cornersmith plate & Cornersmith beet and ginger relish
635 Gardeners Rd
Mascot NSW 2020
(02) 9700 9847
Brisket tartine
“We’re not into waste, which is why we’re pretty proud of the fact that extremely little food goes into the rubbish bin” Anthony Telford, Tartine
57 MacLeay St
Potts Point NSW 2011
(02) 9332 2344
Salted Zavaglia small cucumbers with basil
196 Kelly St
Scone NSW 2337
(02) 6545 1215
Slow-roasted lamb shoulder with spiced yoghurt & pearl couscous
143 Macpherson St
Bronte NSW 2024
(02) 9389 0010
Raw kingfish, apples, beets, radish & buttermilk salad
77-97 Broken Head Rd
Byron Bay NSW 2481
(02) 6639 2000
Burrawong Free Range Pot Roasted Chicken
80 Campbell St
Surry Hills NSW 2010
(02) 9280 1980
Macro Meat Company’s kangaroo carpaccio with pickled turmeric
39-53 Campbell Parade
North Bondi NSW 2026
(02) 9300 9886
Bondi’s Best fish & chips with tartare sauce
362 Oxford Street
Paddington NSW 2021
(02) 8937 2530
Dusky Flathead & all its parts, salt-roasted pumpkin & fried pumpkin seeds
Tinja Lane
Eurunderee NSW 2850
(02) 6372 1660
Oxtail ravioli with mushrooms in soy chilli sauce
23-33 Mary St
Surry Hills NSW 2010
(02) 8204 0800
Brussels sprouts, Borrowdale ham hock & Dutch potatoes
60 Riley St
Darlinghurst NSW 2010
(02) 9698 4355
Chargrilled Japanese eggplant, daikon, broad bean & spinach salad
46/52 Meagher St
Chippendale NSW 2008
(02) 8068 8279
Pickled tongue, whipped bonito & grilled lettuce
Eveleigh Farmer’s Markets
Carriageworks
245 Wilson St, Eveleigh NSW 2015
Every 2nd and 4th Saturday of the month, 8:00am to 1:00pm
(02) 9558 5000
Pulled pork bun
1 Bent St
Sydney NSW 2000
(02) 9252 5550
Grilled Burrawong Gaian chicken hearts with rosemary tapenade
1 Notts Ave
Bondi Beach NSW 2026
(02) 9130 3120
Slow-cooked mushrooms, fried picked onions, & herbs
Bennelong Point, Sydney Opera House
Sydney NSW 2000
(02) 9240 8000
Beef cheek, chestnut puree & cipollini onions
Upper Level, Overseas Passenger Terminal
The Rocks
Sydney NSW 2000
(02) 9251 6500
Roast Sommerlad heritage-bred chicken with seasonal greens and red wine vinaigrette
4/8 Banksia Dr
Byron Bay NSW 2481
(02) 6680 9814
John Singh-goat korma
Salt Village, 5/6 Bells Blvd
South Kingscliff NSW 2487
(02) 6674 4833
Hot & cold sashimi of Albacore tuna
98-104 Parramatta Rd
Camperdown NSW 2050
(02) 9519 0849
Tamarind-glazed Mirrool Creek lamb ribs with crushed broad beans, mint & smoked eggplant
Bondi Pavilion, Queen Elizabeth Dr
Bondi NSW 2026
(02) 9365 4122
Salad of spring vegetables with burrata
414 Bourke St
Surry Hills NSW 2010
(02) 9331 5399
Chorizo-filled onion
“I like to make things from scratch, it keeps me busy and stops me from just opening boxes” Colin Fassnidge 4/Fourteen
Lawson St
Byron Bay NSW 2481
1300 583 766
Fresh pasta with a ragu of beef tongue, tail, shin and cheek & 24 month Parmigiano
1 Ash St
Sydney NSW 2000
(02) 9240 3000
Cured petuna ocean trout, blood orange, beetroot, dill oil and horseradish
120 Ramsgate Ave
North Bondi NSW 2026
(02) 9130 2155
Raw kingfish, avocado puree, blood orange, radish, espelette pepper and wood sorrel
379 Liverpool St
Darlinghurst NSW 2010
(02) 9380 5318
Spiced freekeh, braised lamb neck, parsley, grey zucchini, sundried olives, goats milk labne, aleppo pepper, cord, tahini, lemon
50 McLachlan Ave
Rushcutters Bay NSW 2010
(02) 9361 6641
Pan roasted pork cutlet, crsipy pig ears, fig and charred baby leeks
111 Elizabeth St
Sydney NSW 2000
(02) 9232 2767
Jack's Creek Black Angus flank, eggplant, black garlic & onion
36-37A Copeland St
Alexandria NSW 2015
(02) 9519 5111
Slow roasted lamb shoulder with Bitton Orange & chilli dressing, glazed carrots & lemon thyme jus
79 Elliott St
Balmain NSW 2041
(02) 9810 5466
Lamb testicles, hung yoghurt, isot butter
Moore Rd
Freshwater NSW 2096
(02) 9938 3331
Melanda Park Suckling Pig
281 Bondi Rd
Bondi NSW 2026
(02) 8020 6698
Braised leek with charred baby corn and chicken hearts with Devil butter
527 Crown St
Surry Hills NSW 2010
(02) 8065 7223
Potato wrapped braised Gundooee Organic Wagyu, coal grilled mushroom pure, lentils, tongue bacon, bordelaise sauce
D’Albora Marinas
Spit Rd
Mosman NSW 2088
(02) 9969 4088
Qld yellowfin tuna crudo, bronte pistachio, ocean trout roe
Four Seasons Hotel Sydney
199 George St
Sydney NSW 2000
(02) 9250 3160
Casarecce reggiano with chicken dumplings
Shop 2/19-25 Grosvenor St
Neutral Bay NSW 2089
(02) 9904 3400
Gooralie pork belly, black cabbage, caper and mint salsa
122 Chapel St
Marrickville NSW 2204
(02) 9572 8858
Sourdough crumpets, green garlic & nettle butter, sauteed green bean and rainbow chard, poached eggs, Pecora dairy fresh curd and habanero hot sauce
“Eating meat at the current rate is not sustainable in terms of affordability and environmentally” Brent Savage, Yellow
407 Glebe Point Rd
Glebe NSW 2037
(02) 9660 2646
Hay Valley lamb rib with cumin salt, coriander and halapeno salsa
33 Enmore Road
Newtown NSW 2042
(02) 8068 1473
Fried Bannockburn chicken
18-22 Old Pacific Highway
Newrybar Village NSW 2479
(02) 6687 2644
Byron Creek Farm chicken, buttermilk, zucchini, fermented mushroom and cumin eucalyptus
12-16 Challis Avenue
Potts Point NSW 2011
(02) 9357 1744
Tri-Tip with artichoke
1/1 Kiaora Road
Double Bay NSW 2028
(02) 9328 0201
“Tete de cochon”, house made kimchi, Holbrook Paddock eggs
VIC
42 High St
Trentham VIC 3458
(03) 5424 1634
Roasted Milking Yard Farm chicken crown with asparagus, potato Dauphinois & a dijon & tarragon sauce
1/38 Lakeside Blvd
Pakenham VIC 3810
(03) 5940 8700
Charred Leek, Egg Yolk, Vichyssoise, Fried Potato skins and Leek ash
77-79 Nicholson St
Brunswick East VIC 3057
(03) 9388 8858
Slow-braised Warialda beef oyster blade
86 Ford St
Beechworth VIC 3747
(03) 5728 1786
Braised Myrrhee goat with eggplant, tomato & miso dressing & puffed wild rice
270-272 Swan St
Melbourne VIC 3121
(03) 9428 2988
Braised Three Rivers saltbush lamb shoulder with cannellini beans, Dutch carrots, golden beetroots & salsa verde
16 Grant St
Forrest VIC 3236
(03) 5236 6446
Brined, slow-cooked beef brisket with hummus, green cabbage & raisin salad
80 Bourke St
Melbourne VIC 3000
(03) 9662 1811
Otway Rangers pressed pig head, pickles and parsley
161 Spring St
Melbourne VIC 3000
(03) 9654 0811
Western plains suckling pig, house made boudin noir, salt baked onions, asparagus and mustard jus vin
105 Victoria St
Seddon VIC 3011
(03) 8590 3505
Jonai Farm pig's head, granny smith apple & lentil salad
1180 Mornington Flinders Road
Main Ridge VIC 3928
(03) 5989 2992
Lamb and pork pot pie, garden vegetables, farm made tomato relish
166 Johnston Street
Fitzroy VIC 3065
(03) 9416 5055
Three Rivers Meats spring lamb ‘Bunnaloo chop’ with new season asparagus, peas, mint and sauce Navarin
91 Cardigan Street
Carlton VIC 3053
(03) 9347 4666
Beef brisket braised in tomato, white wine, onion and carrot with mashed potato
742 Hendy Main Road
Moriac VIC 3240
0455 556 609
Slow cooked beef curry pies
125 Great Ocean Rd
Apollo Bay VIC 3233
(03) 5237 7411
Local rose veal with chimichurri, fennel and cabbage slaw
QLD
27 Russell St
South Brisbane QLD 4101
(07) 3844 3609
Sri Lankan-style Walker Farm chicken curry
145 Eagle St
Brisbane QLD 4000
(07) 3220 2123
Porcini beef fat butter cakes
22 Wharf St
Port Douglas QLD 4877
(07) 4099 4011
Paperbark-smoked kangaroo loin with braised tail, Davidson plums & buckwheat risotto
2 Quamby Pl
Noosa Sound QLD 4567
(07) 5449 2443
Goose broth (gan-nabe) with Genmaicha-smoked U-goose breast
1/201 Gympie Terrace
Noosaville QLD 4566
(07) 5470 2224
Soy braised Darling Downs brisket, shitake, blood orange and crispy shallots
Cnr Stanley St and Sidon St
Southbank QLD 4101
(07) 3844 8000
Twice cooked barbeque pork cheeks with a Vietnamese style noodle salad
SA
Plane Tree Dr
Adelaide SA 5000
(08) 8223 3526
Roast Savannah Farm pork neck, agrodolce treviso, pine nuts, horseradish
730 Seppeltsfield Road
Seppeltsfield SA 5355
(08) 8562 8528
Peas, chorizo & Barossa Heritage pig’s cheek
4 East Terrace
Adelaide SA 5000
(08) 8223 3885
Milk bun with Bologna, spiced Pistachios and golden raisin relish
42 Whitmore Square
Adelaide SA 5000
(08) 8211 8812
Open-range wild boar pizza
TAS
16 Mary St
Cygnet TAS 7112
(03) 6295 0449
Bruny Island Game Meat wallaby burger
28-30 Argyle St
Hobart TAS 7000
(03) 6234 3375
Hay-baked Bignell celeriac with Hanslow duck livers
Glazier's Bay
TAS 7112
93 Goulburn St West
Hobart TAS 7000
(03) 6236 9306
Slow cooked Spring lamb neck with puffed buckwheat, charred preserved carrots, lavender & preserved lemon yoghurt
WA
134 High St
Fremantle WA 6160
(08) 9335 3527
Wood-roasted (Mandurah) mullet & vegetables
18 Leighton Beach Blvd
North Fremantle WA 6159
(08) 9433 2147
Charcoal-roasted kangaroo with beetroot, labneh, sea succulents & lupin wafers
ACT
At The Conservatory Restaurant
Arboretum Village Centre, National Arboretum Canberra
Forest Drive
Weston Creek ACT 2611
(02) 6130 0173
Boxgum Grazing beef shortribs, molasses, yuzu citrus marinade, grains, watercress, mushrooms
We eat a lot of meat in Australia – more than most other nations on earth. But do we really know what meat we are eating, and where it’s come from? Find out more with Matthew Evans in and watch the series on .
Watch Episode 1 here:
