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With a waiting room of 7.69 million square kilometres, Steve's daily commute isn't for the travel weary.
Michael Dalton is a man of good taste. He and his team at Fino Foods in Morningside have the delicious task of sourcing specialist products from Australia and the world for cafes and restaurants throughout south east Queensland and northern New South Wales.
From Gerard’s Bistro in Fortitude Valley to South Bank’s Stokehouse Q, Fino Foods is the pantry behind some of Brisbane’s best bistros and bars, while Michael’s selection of cheeses is the stuff of fromager fantasies. Whether it’s a South Gippsland buffalo blue, Italian reggiano or Cypriot halloumi, Fino Foods flies a bounty of cheeses, and other fine fare, into BNE before they find their way into restaurant kitchens.
One of Michael’s most delectable and delicate imports is the rich and creamy Brie Fermier he sources from the Ille-de-France region in north-central France. In a single month, Michael will fly more than 400 kilograms of the fromage over the Indian Ocean and into BNE.
While his taste is discerning, Michael believes there is no discrimination when it comes to good food.
“We’re not about the fancy and exclusive,” he said.
“We’re all for elevating the everyday, democratising quality produce from Australia and the world, and making it more accessible to all. If it tastes great, we want in.”
Michael freights tasty treasures from some of the best artisan producers across Australia, Europe, South America and Asia. Everything from smoked tuna flakes from the tiny town of Yamakawa in Japan, to creamy, cultured butter and golden clotted cream from Tasmania’s most decadent dairy.
“Bringing such exotic produce from around the globe into Brisbane wouldn’t be possible without the efficiency and reliability of the airport,” Michael said.
Michael’s always keeping up with taste trends. He suggests foodies reward their tastebuds with roasted walnut oil drizzled over fresh pasta, peppered fig paste on a cheese board, or freeze-dried dark balsamic vinegar granules, perfect with salt for coating chips or sprinkled over salads.
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