“It’s all about creating connections between artisan makers and ethical producers, and providing a clubhouse for cultural events in an effort to transform the food landscape in Brisbane to one that nourishes ethical producers."
Bond St Eats salad bowls filled with a mixture of goods – some from Loop Growers; and The Cairo Eatery's Ta'ameya (Egyptian Falafel)
Is it a restaurant or a commercial kitchen for food start-ups? A bar or an event space? A morning coffee stop or a community hub? Yes to all the above. The warehouse is a passion project of Angela Hirst, who started out with the idea of giving small, ethical food start-ups a leg-up. Today it’s bigger than that, although Hirst and team still host, mentor, and subsidize micro-food businesses who use their kitchens.
Choose dishes from one or all of the producers, and dine in the covered herb garden with a biodynamic wine or craft beer from the bar. As Hirst’s charter says, “One day, we will be both big and small at once – thousands of beautiful businesses transforming our food and drink culture together”.
“The unpredictable nature of Wandering Cooks is what makes it great. We know the bar is kick-arse and the kitchens will be pumping excellent plates for under $15, but what we don’t know is who will be running those kitchens each day.”
A Queensland restaurant focused on provenance and full-flavoured cuisine
A progressive regional restaurant located in southeast Queensland with a focus on sustainability, provenance and fire