01
Poultry & rabbit
True cornfed chicken, fresh duck, quail and spatchcock from farms in northern New South Wales, alongside farmed, grainfed New England rabbit.
Fresh duck · Cornfed chicken · Quail · Spatchcock · Rabbit
The produce
An exceptional pantry for ambitious kitchens.
Since 2004, we’ve worked with producers across Queensland, northern New South Wales and beyond to bring chefs produce with integrity, character and purpose.
02
Beef & Wagyu
Australian Wagyu from Cobram and grassfed Tasmanian beef, selected for marbling, flavour and consistency across a considered range of cuts.
Wagyu · Grassfed beef · Custom cuts · Air-dried Wagyu
03
Lamb, veal & pork
Adelaide Hills lamb, milk and grainfed veal, and Darling Downs pork—from racks and backstraps to whole suckling pigs, bacon and Kurobuta.
Lamb · Veal · Kurobuta pork · Suckling pig
Wild, distinctive and sourced with care.
04
Game
A broad, locally sourced game selection prepared to wild game processing standards, whether for a one-off feature or a permanent place on your menu.
Venison · Wild boar · Pheasant · Emu · Kangaroo · Crocodile
Exclusive to FWC
Air-dried Wagyu
Australian Wagyu, cured in salt and spices for three weeks, then air-dried for three months at 4°C. Carefully pressed throughout the process, it is extraordinary on a charcuterie plate—or simply on its own.
Foie gras·Caviar·Jamon·Terrines
Source something special