Maroubra Chef Manu Feildel Explores Aussie Chicken’s Journey from Farm to Fork

Manu Feildel

Celebrity chef Manu Feildel swaps the bustling kitchens of Maroubra for the vast landscapes of regional Queensland in his latest culinary quest.



In the captivating digital series “Farm to Fork with Manu,” he delves into the fascinating journey of Australia’s most popular meat protein: chicken. Partnering with Ingham’s, the country’s leading poultry producer, Manu takes viewers on an exclusive behind-the-scenes tour, revealing the intricate process of how our cherished chicken dinners go from farm to table.

A Growing Appetite for Chicken

With chicken now accounting for nearly half of Australia’s total meat consumption, the demand for this versatile and cost-effective protein shows no signs of slowing down. Feildel’s exploration delves into the reasons behind this growing preference, from its taste and sustainability to its adaptability in various cuisines.

From Free-Range Fields to State-of-the-Art Sheds

Feildel’s journey begins at dawn on a sprawling 130-acre poultry farm, where he meets Farmer Grant, a seasoned poultry producer with over a decade of experience. Together, they traverse the free-range fields and explore the cutting-edge, climate-controlled poultry sheds that have been supplying Ingham’s with chickens for nearly half a century.

A Nutritious Diet, No Added Hormones

Viewers gain insight into the meticulous care and attention given to the chickens, including their nutritious diet of grains and legumes, free from any added hormones. Feildel even showcases his culinary flair by preparing a mouth-watering Coq au Vin over a barbeque, using the freshest farm produce.

From Farm to High-Tech Processing Plant

The journey continues at the Murarrie Primary Processing Plant, where Feildel dons full PPE to witness the intricate processes that transform chickens into the familiar products we find in supermarkets and restaurants. From automated plucking and deboning to filleting, mincing, and crumbing, the chef marvels at the efficiency and precision of the machinery.

A Collaborative Culinary Experience

Feildel connects with the 1300-strong team at the processing plant, sharing his culinary expertise and teaming up with staff member Meena to cook a delectable Sri Lankan Chicken Curry. The chef’s enthusiasm and passion for food shine through as he interacts with the dedicated individuals who play a vital role in bringing chicken to our tables.

The Final Destination: Our Tables

The final leg of the journey takes Feildel to a local pub, where he follows the Ingham’s chicken as it enters the kitchens of countless establishments across the country. He even steps behind the stove himself, preparing a tantalising Chicken Kyiv with Café de Paris Butter, Prosciutto, and Tarragon, demonstrating the versatility and deliciousness of this beloved protein.

A Commitment to Quality and Sustainability

Photo Credit: Ingham’s/ Website

As one of the largest poultry producers in Australia and New Zealand, Ingham’s dedication to animal welfare, sustainable practices, product quality, and employee satisfaction is evident throughout Feildel’s exploration. Their “Always Good” promise underscores their commitment to delivering high-quality chicken products to consumers.



Join Manu on His Culinary Journey

“Farm to Fork with Manu” offers a captivating glimpse into the intricate processes behind Australia’s favourite meat protein. From farm to factory to table, Feildel’s adventure showcases the care, expertise, and dedication that go into producing the chicken we enjoy. 

To join this culinary journey with Manu, visit inghams.com.au or follow @inghamsaustralia on Facebook and Instagram and @inghamschicken on YouTube.

Published Date 14-June-2024