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Move over paddock-to-plate, Brisbane Airport has its own version of the dining philosophy, Paddock-to-Gate, which sees Queensland’s best regional produce pass security lines for service across the terminals.
The Paddock-to-Gate philosophy is simple - it aims to celebrate Queensland’s homegrown produce, connecting an industry that contributes 10 billion dollars to Queensland’s economy each year to the 20 million passengers that transfer through Brisbane Airport annually.
Find a taste of Queensland’s 1.4 million square kilometres of agricultural land across our terminals with this guide to BNE’s paddock-to-gate philosophy.
What is Paddock-to-Gate?
Paddock-to-Gate is a food philosophy that connects airport diners with the hand that feeds them.
The core belief is for all passengers of BNE to enjoy a taste of the Sunshine State, whether it’s their first or last bite.
By encouraging retailers to ‘shop local’, the benefit is twofold – Brisbane Airport shines a light on Queensland’s fresh, seasonal and local produce, while also cutting down on food miles between the maker and the menu.
When did it start?
The origins of paddock-to-plate may be as ambiguous as the lamington, but for Brisbane Airport it all started with the redevelopment of the International Terminal.
Through multiple editions of the airport’s master plan, a commitment to deliver a ‘sense of place’ inside the terminal was made a priority.
If the Sunshine State was to be reflected through the interior design elements of the terminal, it made perfect sense to bring a taste of the State through the terminals.
Since then, Paddock-to-Gate has rolled out across menus in the Domestic Terminal and Skygate retailers.
Why is Queensland’s food worthy of centre stage at the terminals?
There are plenty of names synonymous with Queensland – Moreton Bay Bugs, Hervey Bay Scallops and Bowen Mangoes – to name a few.
The food scene goes much further though, with over 84 per cent of Queensland’s land zoned for agriculture.
Tasting the fruits of some 1.4 million square kilometres of labour is tough going for even the most experienced epicurean, which is why Brisbane Airport packages up the crème of the crop (pun intended) within its terminals.
See Paddock-to-Gate in action
The Paddock-to-Gate movement may have started at the International Terminal, but travellers can now experience fresh, local produce across the Domestic Terminal as well.
George Drivas, Director of the Airport Retail Group who manages six retailers across both the Domestic and International terminals, explains why he believes it’s important to hero local producers.
“There never used to be a connection with airport dining before flying out, and we want to change that. Our Lord Lamington menu at the Domestic Terminal is 85% local produce, we like to support those local companies, the local farmers, and give them the opportunity to showcase their product in our store.”
From serving The Muesli Folk from the Tweed Valley at Windmill & Co, to Cape York Wild Barramundi served at The Lord Lamington, and beers from local breweries Newstead Brewing Co and Green Beacon poured in several retailers – the philosophy is only gathering momentum within the terminals.
What’s on the menu:
Checking-in at Brisbane Airport soon? Find these local products on the menu:
- Fonzie Abbott, Albion
- Gotzinger Smallgoods, Yatala
- Green Beacon Brewery, Newstead
- Maleny Cheese, Maleny
- Merlo Coffee, Fortitude Valley
- Newstead Brewing Co, Newstead
- Sirromet Wines, Sirromet
- Woombye Cheese Company, Woombye
- Tamborine Mountain Free Range Eggs, Mouth Tamborine
- Wild Breads, Darra
- Bakeologist, New Farm
- Veneziano, West End
- Schultz Family Farm, Toowoomba
- The Muesli Folk, Tweed Valley
- Cape York Wild Barramundi, Cape York
- Prime Cut Meats, Morningside
- Holland Park Halloumi, Holland Park
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