Noosa News
Lab-grown meat has just been approved for consumption in Australia. What is it and how is it made?
In a kitchen in inner Sydney, chef Kevin Condon is listing the ingredients that go into his signature foie gras dish. Most aren’t too striking: garlic, brandy, butter.
But one is so rare that it’s only just been approved for consumption in Australia.
This foie gras, a specialty dish made from…
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