"Food and Wine Concepts offers chefs the chance to connect with producers of Australia’s finest Poultry, Game and all red meats. Daniel’s knowledge of the industry and how to work with the chefs is what sets his business apart. For The Brisbane Club, Daniel sources a wide range of produce from whole carcass of wild venison, milk fed lamb, free range chicken and ducks, and tailormade sausages using our own recipe. The most recent being a veal sweet bread and pork belly sausage, which helps to make our kitchen more unique and exclusive." - Shannon Kellam, Montrachet and 2013/2015 Australian Bocuse d'Or Candidate.


"...at last a supplier tailoring his products to suit your needs." - Bruno Loubet, Baguette Restaurant in Ascot.


"We see Daniel every Saturday morning for our weekly dose of exquisite lamb. If we miss one week, even the kids ask us where their favourite lamb is." - Lisa, private customer.

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Lamb, Veal and Pork


Our lamb is sourced from the Adelaide Hills and selected by us for the ultimate eating experience.

We know that Lamb is the Aussie meat by preference, so we want to make sure that you you're eating the best that money can buy.

Our lamb comes in a variety of cuts and weights, i.e. racks, rumps, tenderloins, backstraps, legs, shoulders. Perfect for any dish.




Our veal has been selected for its quality and light pink colour to get a close as possible to European veal products.

The veal products are milk and grain fed to acheive maximum tenderness.

Like all our products, we can provide veal in variety of cuts (including racks) and weights to sure your needs.




Whatever cut or style of pork you require, we have it. From whole suckling pigs to bacon and ham, we've got some of the best pork products in town including the much sought after Kurobuta pork.

All our pork products are from female animals to ensure the best tasting and ordourless meat. These products are selected from farmers out of the Darling Downs.