LAUREN Brisbane is breaking new ground in the dairy industry and having an adventure along the way.
The QCamel Milk owner’s story began in 2006 and since then Lauren and her family have established the company distributing across the country and overseas.
The family had no dairy background and found themselves in a tiny camel milk industry in Australia. They went on to be founding members of the Australian Camel Industry Association.
“We found this advantageous as we weren’t loyal to traditional dairy practices. We were determined to break new ground in ethical production,” Lauren said.
QCamel Milk, based at the Glass House Mountains, was made using ethical, organic and sustainable farming practices. Their camels were pasture fed in a no-cull environment and the dairy shared milk with the calves.
“It is paramount when running a happy and healthy camel dairy to really under- stand and respect the camels,” Lauren said.
“We see them as our fellow members of staff rather than machinery.”
QCamel Milk is partnering with Hinterland Restaurant and Venue, Flaxton Gardens to bring camel milk from the paddock to the plates of diners.
QCamel pitches camels milk as nature’s healthiest milk, describing it as not only delicious but saying it helps restore a healthy gut and bowel.
QCamel Milk is free of betacasein and beta-lacto-globulin and is an easily digestible source of calcium, vitamin C and lactoferrin, the company says.
Taking advantage of the unique flavour and texture, Flaxton Gardens executive chef and director Alan Thompson has created a new dessert – camel milk and vanilla bean panacotta with rhubarb.
“The camel milk is beautifully sweet to taste and has a very smooth texture. The sweetness of the camel milk balances well with the tartness of the rhubarb,” he said. “We love partnering with local Sunshine Coast farmers and food producers to showcase our region’s world class quality ingredients … what better way than working with an exciting product that has been used for centuries but not yet made it into Australia’s everyday diet.”
Source: Sunshine Coast Daily
