"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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Speciality Products

Product sourcing

If you are searching for something that isn't listed on our website or pricelist, please let us know and we can help you find it. 


Air-dried Wagyu - Exclusive to FWC

This exquisite Wagyu has been bred and reared in Australia. It is cured in salt and spices for 3 weeks and then air-dried for three months in a specially designed room at 4C. During the drying process the meat is carefully pressed every 2 weeks to achieve the fantastic final product.

Air-dried Wagyu is an excellent product for use on charcuterie platters or on it's own instead of prosciutto.

Foie Gras

Our fantastic foie gras is sourced from Strasbourg and is available as 200g, 500g and whole lobe random weight.










Our products range from locally made and imported items, including:

  • Jamon
  • Prosciutto
  • French salamis
  • Patés
  • Terrines