“We put Flinders Island Meat on the menu at Vue de Monde as soon as we tried it, and have had it on there ever since. Our diners love it, and we constantly receive high praise for the delicate flavours and tenderness of the meat. There is a great story behind this small family owned company, and David and James truly have a lot of passion for this unique and special product”
Shannon Bennett, Vue de Monde, Melbourne
“Flinders Island Saltgrass Lamb is quite simply one of Australia’s very best“
Peter Gilmore, Quay, Sydney
“I have used Flinders Island Meat on my menu for many years. It never fails to please even the most discerning of diner“
Guy Grossi, Grossi Florentino, Melbourne
“Try wallaby, from the unique ecosystem of Flinders Island. It behoves every Australian to review their prejudices against indigenous ingredients and stop marginalising them with tags such as ”bush tucker”
Terry Durack, Sydney Morning Herald
“Flinders Island Saltgrass Lamb is a unique Australian product, and the closest thing I have tasted to the highly prized “L’agneau de pre sale” from Normandy in France. The animals roam free with no stress or constraint on this beautiful island, and the resulting meat is tender and flavoursome, with a very special, lightly herbaceous background taste”
Jacques Reymond, Melbourne
“This is meat with sensational flavour…. It has to be the best tasting meat in Australia”
Bruce Palling, Wall Street Journal Europe Food Columnist, UK
“James: I had my first wallaby when I was in Melbourne, at Attica, and wanted to tell you how much I liked it– delicious meat. Knowing it comes from such a beautiful landscape makes it even tastier in retrospect. Thanks”
Michael Pollan, Author – The Omnivores Dilemna
“Flinders Island Lamb rocks! It is out of this world, where has it been all my life?! Get it on your menu!!”
Hamish Ingham, Bar H Surry Hills, Sydney
“Flinders Island Lamb is sooooo good. I’m blown away every time I have it”
Cory Campbells, Vue de Monde, Melbourne
The meat from Flinders Island is delicate in flavour and tender. James and his dad are a true example of why it’s better to buy from and support family businesses. The service we had over the last year has been truly personal and professional.
Riccardo Momesso, Sarti, Melbourne
I’ve got to say and I’m not joking, your lamb reminds me of welsh lamb.
Both the shoulders and the rumps came out awesome.
We sous vide the lamb shoulders in olive oil and salt for 12 hours at 80 c, the bones just about fell off and it had the best flavour.
Going straight on the menu. Thanks mate”
Dylan Roberts, Claremont Tonic, Melbourne
“Crikey! Cooked a Flinders Island Saltgrass Lamb shoulder tonight and it is the best lamb I have ever eaten! Ever! You should be very proud of such an amazing product.”
Jo Jackson, Signature Dish Cafe, Gold Coast