Lo-ca-vore: A person who makes an effort to eat food that is grown, raised, or produced locally. (Contrary to how it sounds: not a fun new breed of dinosaur… )
Brisbanites are a produce happy bunch, inquisitive and appreciative about the source of our foods. Locavore have answered our produce prayers, specialising in local, ethical and sustainable produce. Finally, a new Brisbane café in our midst that is as food intuitive as we are! Nestled away in the busy Woolloongabba streets, it’s a great new fave that is delightful on the taste buds and has ambiance to match.
Not to take the focus off their food (because we looove to talk about food), but can we spare a moment to mention how incredibly suave the Locavore Café digs are? A new venture for owner, Nathan Olsson, the café is dripping with Brisbane everything, with an amazing fit out by a Brissie based collaboration of Thomas Joinery Shopfitting, Food Strategy and The Autumn Co.
The cafe sources all their produce from within a 160km radius and they work some serious foodie magic with fruit and vegetables from Food Connect, honey from Bee One Third, coffee from Marvell Street Byron Bay, cheese from the Tambourine mountains and hot chocolate from Bunker Coffee – just to name a few. It’s enough to have us hop on our fixies and head straight to the Gabba (thank god they’re the ones doing the 160km hard yards).
The refined dining connoisseur who enjoys treating their tastebuds in the wee hours of the morning (while we’re in bed hitting the snooze button) won’t be disappointed. The menu is 100% worth the early start, with dishes such as the mixed wholegrain porridge with poached rhubarb, pear, vanilla milk and hazelnuts. We couldn’t go past the crispy corn beef fritters with wilted greens, poached eggs, onion and corn relish, and a hot sauce, which, if you are that way inclined will have you wishing you could purchase by the litre.
For the rest of us mere mortals who struggle to part with our warm beds (snooze button and all!), lunch has you covered with the fried chicken steam bun with free range chicken, cabbage salad and the house made hot sauce, or the ricotta gnocchi with local shellfish, chilli, lemon and greens. You can die happily after these babies… or go back to bed, either works.
For a cafe that leaves a small footprint on the planet, it will leave a big impression on your senses. Passion for sustainable eating is riddled throughout every aspect of the place, and after only one trip, you’ll be leaving as a newly formed locavore.
Words by Sheldon Hikaiti and Lucille Burkitt
The cafe sources all their produce from within a 160km radius and they work some serious foodie magic with fruit and vegetables from Food Connect, honey from Bee One Third, coffee from Marvell Street Byron Bay, cheese from the Tambourine mountains and hot chocolate from Bunker Coffee – just to name a few. It’s enough to have us hop on our fixies and head straight to the Gabba (thank god they’re the ones doing the 160km hard yards).
The refined dining connoisseur who enjoys treating their tastebuds in the wee hours of the morning (while we’re in bed hitting the snooze button) won’t be disappointed. The menu is 100% worth the early start, with dishes such as the mixed wholegrain porridge with poached rhubarb, pear, vanilla milk and hazelnuts. We couldn’t go past the crispy corn beef fritters with wilted greens, poached eggs, onion and corn relish, and a hot sauce, which, if you are that way inclined will have you wishing you could purchase by the litre.
For the rest of us mere mortals who struggle to part with our warm beds (snooze button and all!), lunch has you covered with the fried chicken steam bun with free range chicken, cabbage salad and the house made hot sauce, or the ricotta gnocchi with local shellfish, chilli, lemon and greens. You can die happily after these babies… or go back to bed, either works.
For a cafe that leaves a small footprint on the planet, it will leave a big impression on your senses. Passion for sustainable eating is riddled throughout every aspect of the place, and after only one trip, you’ll be leaving as a newly formed locavore.
Words by Sheldon Hikaiti and Lucille Burkitt
