There was some sadness in London when highly acclaimed Michelin-star chef Bruno Loubet shut up his vegetable-centric Grain Store restaurant in 2017 and moved back to Australia. When it opened four years earlier, Grain Store was at the forefront of putting vegetables before meat on menus at the trendy end of town and even had an outlet at Gatwick Airport – a dramatic change for London’s foodie crowd and a coup for Loubet who had spent decades serving up more classic French bistro fare in England and Australia.
Seeds comes to Brisbane Airport
But London’s loss is Brisbane’s gain as Loubet has returned to realise his dream of living an ethically sustainable organic life with his family in South East Queensland. When Loubet sold Grain Store in London, a dream property at Willow Vale in the Gold Coast hinterland that he and his wife Catherine had seen once before came back on the market and the classic Queenslander on acreage has become their new home.
Loubet’s own diet is mainly vegetarian and now he is sharing his passion for plant-based fresh and healthy food with an appreciative audience of travellers with the opening of Seeds by Bruno Loubet at Brisbane Airport’s Domestic Terminal.
A new airport dining experience
The Seeds concept is a new and refreshing combination of plant-based options, all made on-site. It starts with six different base salads, each designed to be a substantial meal.
Diners select their salad and can decide whether or not to add a protein option such as chicken poached with Asian flavours or mushrooms roasted with miso. Then there is a choice of six different dressings, served in individual bottles so diners can add to suit their own personal taste.
There is no doubt about the freshness of the salad and wrap ingredients. Video screens on the serving counter show how some of the dishes are made and chefs can be seen working in the Seeds kitchen. It is restaurant quality food made for takeaway.
The right ingredients
Bruno Loubet’s next venture is a cooking school at his property at Willow Vale where classes will be held for small groups of six and each class will start in the vegetable garden to gather ingredients for the dishes on the menu.
Loubet has established a cornucopia of vegetables for his students to browse, from spaghetti squash, okra and Russian kale to kohlrabi (a type of wild cabbage).
Classes will be a mix of demonstration-style where Loubet cooks and guests enjoy lunch afterwards, or more hands-on where students will learn certain cuisine styles, how to master different flames for cooking, including wood, gas and open fire, and even how to make the most delicious picnic basket and then dine on their work in the grounds of Loubet’s country property.