For really fast food, try ostrich

When it comes to sourcing ingredients, Leonie Mills, of Jack & Jill restaurant in Geelong, isn't one to have her head in the sand. The latest addition to the menu has ostrich meat making its debut. This lean red meat, almost all of which is exported, is farmed locally by Michael Hastings at Winchelsea. To showcase this product, Mills is serving seared fillet with braised red cabbage together with an African spiced red lentil and ricotta filo parcel. The meat also makes a great bobotie (a South African spiced mince dish), especially with an authentic ostrich-egg topping. Eggs are occasionally available from The Vault, 30 Main Street, Winchelsea, the Hastings' outlet for leather goods, ostrich plumes and egg shells (but not meat). Phone 5267 2001. See ostrichaustralia.com.au.

Gail Thomas