Farm Fresh Lunch Is Served Here

Farm Fresh Lunch Is Served Here

Corned beef and rye = match made in heaven

By Fiona Williams | 15th October 2020

Known for their standout breakfasts, delicious coffee and homestyle vibes, Farmhouse Kedron knows great food. Paying homage to family farms and fresh food producers, founders Amanda and John source their menus from a mix of local and regional producers each season. Their mission is simple: to take produce from the farm and get it to your plate without any fuss. It’s food in its most honest form, with no compromise on creativity and flavour.

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Slowly unfolding amongst the wooden tables, fresh herb gardens and quaint spots to sip your freshly made brew is the cafe’s recent expansion, meaning more room for you and your friends for a Farmhouse lunch. Between 12 and 2.30pm, the menu is brimming with signature dishes, such as the chilli caramel pork belly with delicious Asian-inspired flavours, or the corned beef and rye bread toastie with succulent pulled corned beef, sauerkraut, Swiss cheese, Reuben dressing, Farmhouse pickles, wicked chips and aioli (a must-try on the menu). If brunch is your thing and you don’t mind a cheeky mid-morning mimosa there’s tasty all-day breakfast additions, such as the breakfast gnocchi with flavoursome arrabiatta sauce with handcut bacon and a soft poached egg and our favourite – all day crispy, cheesy potato cake. It’s the perfect balance between crunchy and fluffy, with poached eggs and fresh homemade hollandaise sauce.

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One thing about Farmhouse Kedron you probably don’t know is that they’re fully licensed with a luscious list of daytime cocktails, wines, spirits and beer. Found nowhere else in Brisbane, you’ll find Sow & Piglets beer at Farmhouse Kedron. From Aussie pale ales, lagers, pilsners, and English IPA on offer to quench that looming summer thirst, you can also play bartender with your own growler that the Farmhouse will fill and gas for you. What’s more, the Farmhouse also plays host to a pop-up bakery next door to the cafe every Saturday and Sunday. But, you’ve got to get in quick to get your hands on the fresh out-of-the-oven provisions before they’re sold out.

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Article by Fiona Williams

Fiona is a Journalist and Food Writer who grew up in Adelaide. From Sydney to Brisbane to Canberra and now back to Brisbane, she now calls our wonderful city home. She’s a beauty fanatic obsessed with rose hip oil and she’s definitely made up of at least 80% dry shampoo. A lifelong campaigner against the word ‘good’, Fi (as she likes to be called) loves nothing more than using juicy adjectives and putting honey in her tea.

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