By Brendan Rees
You won’t find one crumb or drop of marinade that contains gluten at Brian’s Gourmet Meats in Lyndhurst.
That’s because the business is the first butcher nationally to gain Coeliac Australia accreditation for gluten free.
Butcher Brian Rollason said he was inspired to take the business gluten free by his neighbour’s daughter, Tayani who has coeliac disease.
“Hearing about the difficulty people with coeliac disease experience finding gluten free options of their favourite crumbed or marinated meats inspired us to take the business gluten free,” Mr Rollason said.
He said the accreditation showed their customers they took gluten free seriously: “Our processes reflect the highest standard of gluten free preparation and service.”
People living with coeliac disease can’t eat gluten – a protein found in wheat, barley, rye and oats.
Brian made it his mission to source all local gluten free ingredients, finding the best tasting gluten free breadcrumbs, pastry and marinades the whole family could enjoy.
The popular butcher met rigorous requirements including an on-site audit and laboratory testing of food samples.
Mr Rollason’s wife, Angela said they were “We’re over the moon. It’s been a lot of hard work. We’ve made it gluten free but yummy.”
“It was all about having a good quality product that tastes good and the whole family can have.”
She said their shop had come up with some fantastic marinades and crumbing. “We do a southern style chicken with chilli and hot paprika if you like a bit of spice and a lemon and parmesan; it’s all about flavour.”
Coeliac Australia Project Officer Cathy Di Bella said “We welcome Brian’s Gourmet Meats to our Accreditation Program and we invite all local businesses to take up the gluten free challenge to enable all gluten free diners to dine with confidence.”
