“Please can you open one in my suburb?” is a refrain that Sourced co-owner Jerome Batten has heard often in the couple of weeks since opening he says. (But really Jerome, c’mon, you’d do SO well in Paddington…)
Unfortunately for the rest of us, it looks like this grocery-store- come- deli is doing well enough in Teneriffe and locals must be thanking the cosmos that it’s on their doorstep.
Set back from the street up a set of stairs lined with a wall of potted herbs, it suits the old warehouse style of the suburb perfectly. Ranged around the polished concrete floors are shelves of fruit and vege, jars of pickles, pastes and sauces while more veg are found in the self serve cold room which also houses a large range of artisan cheese and charcuterie.
There’s also a cafe where you can get simple continental type brekkies like Levain fruit toast or a Chouquette croissant or a more New Worldish bowl of Farmer Jo museli as well as a cup of locally roasted Fifth Battery coffee.
Jerome, who originally hails from northern NSW, along with partner Louis Joseph have obviously done a lot of footwork in order to offer a great spread of products, some of which I hadn’t come across. Others of which are just hard to find. Bangalow Cheese is a case in point. I love cheesemaker Justin Telfer’s product but apart from a select couple of places it’s almost impossible to track down in Brisbane. So into my basket went a small round of the creamy and delicious Tintenbar triple cream brie, along with a little panino from Levain and a square of chicken and pork terrine. Lunch sorted.
Then I came across Eumundi Smokehouse products, which despite the name, is now based in Dulwich Hill in NSW. Still, damn fine products, with a real not chemical smoke and great range. I picked up some bacon, chorizo and some merguez sausages, which I think I’ll serve with couscous. I also found some Mirrool Creek Lamb, which I’d been curious to try. From the Riverina, this lamb is grass-fed, dry aged and MSA graded and I’ve never seen it in Brisbane before. It’s on the menu for tomorrow night’s roast dinner, so I’ll let you know how it goes.
I’m planning a return trip to Sourced soon, there’s heaps I want to try including this nom-ish sounding Orange and Cardamom ice-cream from Gundowring.
Brisbane just keeps getting better with an influx of people opening places with heaps of personality. Long may it continue. Perferably in my ‘burb next time.
11 Florence St