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"For too long, the wallaby has been seen as an also ran kangaroo. If you have the chance to taste the loin fillet of a Bennett's Wallaby from Flinders Island, you might care to reconsider this prejudice. This is meat with sensational flavour, though in no ways over the top gamey. It has to be the best tasting indigenous meat in Australia"

Bruce Palling, Wall Street Journal Europe Food Columnist, UK

 

"We put Flinders Island Meat's Pasture Fed Wallaby 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

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Flinders Island Meat

 

Flinders Island is the main island of the Furneaux group, a collection of 52 islands that stretch across Bass Strait between Tasmania and mainland Australia. Importantly, the island contains some of the most pristine and natural pastures found anywhere in the country - which inevitably results in meat quality that is absolutely second to none.

Flinders Island Meat is a locally run, locally owned premium meat processing facility. We specialize in only the finest lambs, pure angus beef, and the Island-unique pasture fed Wallaby.

This is an exciting time for Flinders Island Meat, the island as a whole, and culinary lovers all over Australia.

 

NEWS FLASH

 

 

Guy Grossi's World famous "Grossi Florentino" restaurant in the heart of Melbourne Launches Flinders Island Milk Fed Lamb!

Grossi Florentino is Melbourne’s Quintessential Italian Restaurant. With a colourful history that spans more than a century in the exciting Bourke Hill Precinct; its iconic reputation has been built over time as it has contributed to Australia’s cultural and food scene. Celebrities, scholars’ captains of business and the rest of us, continue to enjoy the enduring Italian Hospitality served up 6 days a week from 7.30 am – till Close.

Whether it be high end dining in the formal Restaurant at the top of the stairs the bustle of the stylish Grill or the café society of the Cellar Bar, quality is the order of the day in this exciting venue.

Owner and executive chef Guy Grossi and Chef De Cuisine Chris Rodriguez work vigorously with a passionate team driven to seek excellence. Both are very fond of our unique Milk Fed Lamb, and have devised a dish to best bring out the unique flavours and textures inherent in the meat. Well worth treating yourself with dinner at this highly acclaimed restaurant!

 


Vue de Monde launches Flinders Island Pasture Fed Wallaby

Need we say more? Originally housed in a quirky terrace building in Drummond Street Carlton, Vue de monde relocated in 2005 to the historic Normanby Chambers building in Melbourne’s central business district.  Evolving from a classical French style restaurant with a niche following, the move signified a shift in direction with a focus on theatrics and the dedication to the dining experience as a whole.  Vue de monde received many awards in its original location including chef owner Shannon Bennett being awarded the inaugural award for Australian Gourmet Traveller ‘Best New Talent’ in 2003.  It was however following the move to the new premises that Vue de monde achieved widespread critical acclaim and international recognition including an unprecedented 19/20 from The Age Good Food Guide.

Visit www.vuedemonde.com.au to book yourself in for a culinary masterpiece!

 
 
Flinders Island Wallaby

 

Flinders Island has a unique ecosystem. Shielded from the mainland of Tasmania and Victoria by Bass Strait, the island has a number of distinctive inhabitants and interesting status quo's for local wildlife. Wallabies on Flinders Island have enjoyed being at the top of the food chain with no predators, and lush bountiful pastures to feed from. This has resulted in a unique tasting meat that is unlike any other in Australia.

People come from near and far to taste the unique flavour of Flinders Island Wallaby. Pasture fed and free range, wallaby is extremely low in cholesterol and fat and very high in protein and minerals, resulting in one of the healthiest meats money can buy - not to mention of the best tasting. It has a rich burgundy colour, has a consistent delicate, mild flavour, and can be used as an alternative to chicken or veal.

One of the greatest things about wallaby is its dynamic properties.

Slow cooked, seared, roasted or rolled, wallaby has sealed in flavours that change slightly with every different method of cooking. Visit our Receipes page to see some of the mouth watering dishes designed by some world class chefs.

Bennetts Wallaby and Pademelon Wallaby are found in large numbers on the Island. The gathering of wallabies are restricted on a quota basis that is reviewed annually and is independent of market demand.

The quotas are based on population size observations, trends, and long term climate forecasts.

The conservation of the population on the island remains an utmost concern, and accordingly the gathering of wallabies is managed with a wholly sustainable outlook.