An Australian start-up company Vow Foods launched in 2019 by CEO and Founder George Peppou, has created its first lab-grown dish that’s putting cultured quail on the menu around the country.
You’ll find the cultured quail on menus at Bottarga in Melbourne and Nelly Robinson’s Nel in Sydney.
Sydney Executive Chef Mike McNearney is the latest to add it to a new dining experience at From Here By Mike at 1 Hotel in Melbourne and at Kitchen By Mike in Sydney.
He also joins Vow as their newest ambassador.
The Write Drop spoke to Vow food-tech founder George Peppou who has collaborated with Mike McNearney to bring the exploratory dishes to his restaurants.
MY CITY
Sydney. I love having nature right on my doorstep. The water shapes everything here – the geography, the culture, the way people live. Even when you’re in the city centre, you can feel it. That connection to the harbour and the coast is what makes it special.
FAVOURITE FOOD MEMORY
The snow egg at Quay. We were celebrating my brother getting his high school results – I can still remember the crisp of the meringue and that sweet, custard apple ice cream.
FAVOURITE BAR
Fura on Amoy St in Singapore. Christina Rasmussen and Sasha Wijidessa have created such a thoughtful space – the drinks are excellent (I don’t even order, I just ask Sasha what she recommends), the food is delicious, and it always feels fresh. It was one of the first spots in Singapore to serve Forged, and has become a real favourite of mine.
DRINK THAT DESCRIBES YOU
A black coffee.
BEST HANGOVER CURE
A greasy bacon and egg roll and a cold Powerade. Always works.
BEST INTERSTATE BAR
Caretaker’s Cottage in Melbourne. The space is intimate, the hospitality feels personal and the drinks are thoughtful, without being showy. It’s clear why it’s so highly regarded.
OVERSEAS BAR
Always sit at the bar, and ask the bartender what their favourite drink is. Be open to trying something new and you’ll get the best recommendation and the best experience.
FAVOURITE WINE
Lo-fi Pet Nat is brilliant. Also NON Number 1. I love a non-alcoholic wine that’s actually complex and delicious.
FAVOURITE WINERY
Jamsheed Wines in Preston. I went recently and loved the energy of the space – it’s relaxed, welcoming and the food is excellent.
NEXT DESTINATION
I’m in New York now, heading to London next. Once I’m back in Australia, Taiwan’s probably the next trip.
