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.

  • wetbeardhairs@lemmy.dbzer0.com
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    3 days ago

    It took a bit of work but it did make quite a lot of “tuna”. Enough for an sushi entire party with 20 people from only half a melon.