Crown Perth Apprentice Chefs Visit Quindanning Buffalo for a Hands‑On Farm Experience

On Thursday 16 April 2026, more than 30 apprentice chefs from Crown Perth swapped their commercial kitchens for jeans and boots as they travelled to Quindanning Buffalo for a full‑day immersion into local buffalo production.

The workshop formed part of Crown's ongoing famil program, designed to connect Perth's premier emerging chefs with the producers behind the ingredients they cook with every day.

The apprentices began their day at the Quindanning dairy, where they were introduced to WA’s only working buffalo herd. For many, it was their first time seeing buffalo up close, let alone learning how to milk one.

Guided by the Quindanning team, the group tried their hand at milking and gained a deeper understanding of how buffalo milk is collected, handled and processed, ready to be bottled.

After the morning’s activities, the apprentices were treated to a hearty lunch prepared by Chef Don Hancey, WA Food Ambassador and long‑time champion of local producers. The menu featured Quindanning Buffalo burgers and sausages, served on Loafers Artisan Bread and paired with fresh buffalo mozzarella from La Delizia Latticini.

The day wrapped up with a guided tour of the buffalo farm, giving the apprentices the chance to meet the herd, learn about their behaviour, and understand the unique characteristics that make buffalo milk so special.

The workshop highlighted the value of bringing emerging chefs directly to the source and strengthening the relationship between Crown Perth and WA producers.

For Quindanning Buffalo, it was a chance to share our story, our passion and our commitment to sustainable, small‑scale dairy farming with the next generation of culinary talent.