Burpengary hidden gem, Project Salubrious, is celebrating two years of supporting local farmers with a five-course farm-to-fork feast (with matched wines) showcasing premium grass-fed lamb from Granite Belt producers Rising Sun Farm.

The menu will feature a selection of lamb cuts prepared using a range of techniques, alongside fresh seasonal produce from local growers. All dishes will follow the Project Salubrious philosophy of combining chef/owner Kurt Lovell’s fine dining background with no gluten, grains or dairy.

Farmer Bradley Bull will share the story of how his culinary background (and a vow to never eat pork) led to him becoming a meat producer while setting aside over 300 acres of bushland under environmental protection.