Mrs and I tried lab grown fois gras quail, apparently the first in Australia. Amazing to be able to buy this in a restaurant, after hearing about it year after year.
It was certainly meaty, a flavour you simply don’t get with any meat-free chicken, really pungent and distinct (not that I’ve ever had dead quail).
A place called Bottarga in Brighton, Melbourne. Wasn’t cheap, but I’d pay top dollar to support the transition.
Opinion:
Chewing on lab grown tissue is not something I’m looking forward to. I don’t need it in my life, I’ll stay plant based. If it replaces a dead animal I’m fine with it. But I doubt it will. I feel like lab-grown meat is like hydrogen for Big Oil:
A thing that they’re working on, it will be great in the future. But until then, we can continue burning oil/eating meat.