Gleaming croissants, metre-long focaccia, plate-sized choc-chip biscuits and fancy fairy bread attract carb lovers from all over to Fabbrica Bread Shop.
Classics such as beer-battered fish and chips, chicken parmigiana and burgers share billing with a Chef’s Menu that takes things up a notch, including lamb shanks, grilled pork chop and a terrific take on deep-fried prawn toast.
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Nick Venter couldnât fry an egg when he first arrived in Australia in 2015 from South Africa. After a successful career in stockbroking, corporate rehabilitation and venture capital, he was looking for a cushy early retirement.
So why turn his hand to building a portfolio of luxury foods? âMy mother, who I lost at the age of 13, would feed the world,â he recalls. âShe was always cooking for an army.â
He parlayed his passion for good food into working out how to bring the best possible beef to the Australian market, closing the gap between the farmer and the cook. âFor me, it is all about not interfering with the flavour, creating the best products in their most natural form,â he says.