Farmhouse Kedron Archives

Kedron Café and Stafford Heights Butcher Share A Local Food Success Story

Kedron and Stafford Heights have more than two award wins to celebrate, with Farmhouse and Rode Meats recognised as Queensland favourites after years of building their names around local produce, loyal customers and the kind of everyday service that keeps communities coming back.

Kedron And Stafford Heights Winners Reflect Local Loyalty

Farmhouse in Kedron and Rode Meats in Stafford Heights have been named among Queensland’s All the Best winners, with the two businesses recognised in separate food categories after a record 74,630 votes were cast across the 2026 campaign.

Farmhouse, located at 9 Somerset Road in Kedron, was named Best Café, while Rode Meats, at 269 Appleby Road in Stafford Heights, was named Best Butcher. The awards covered 15 categories, including cafés, butchers, bakeries, burger shops, fish and chip shops, pizzerias, pubs, gyms, florists, tourism attractions and other local favourites.

Farmhouse Kedron — *Photo Credit: Farmhouse, Kedron/Facebook*

While the titles mark a public vote result, the story behind the two winners is also about consistency. Both businesses have built their identities around food, produce and repeat local support. Their connection is also practical, with Farmhouse noting that Rode Meats already supplies it with produce.

That link gives the recognition a stronger local thread. One winner serves meals from a Kedron café grounded in regional produce, while the other has spent decades trading as a Stafford Heights butcher. Together, their wins show how local food businesses can grow through daily trust, steady service and a clear sense of place.

Farmhouse Kedron Carries A Produce-Focused Story

Farmhouse’s story is tied to the memory of Farmer Joe’s, a family-owned produce store that closed in 2009 to make way for a new road. Farmer Joe’s had been remembered as a community hub, and Farmhouse has shaped its own identity around fresh food producers, family farms and local and regional supply.

The café presents itself as a tribute to dairy farmers, local farms and fresh food producers. It says it buys from many local and regional producers and aims to add more farmers to its list each season. That focus gives the Kedron café a clear point of difference beyond its Best Café title.

Its approach is simple but effective: bring food from farms to plates with as little fuss as possible. That idea sits at the centre of the café’s public story and helps explain why its win carries weight with customers who value local food connections.

Farmhouse operates from 6:30am to 2:30pm, seven days a week, and offers food, drinks, catering and bookings. After being named Best Café in Queensland, the business marked Queensland Day with lunch and drink specials and acknowledged its team and supporters.

Rode Meats Builds On More Than Four Decades In Stafford Heights

Rode Meats has been part of Stafford Heights since 1980. The family-owned butcher operates from Rode Road Shopping Centre and lists beef, chicken, lamb, pork, roasts, sausages, low-and-slow meats and ready-to-go items among its products.

Its Best Butcher recognition adds to earlier honours listed by the business, including a 2020 Brisbane butcher title and a 2020 Australia’s Best Continental Sausage award. Those earlier achievements help give context to the latest win, showing that the All the Best result is not a sudden appearance but part of a longer record of recognition.

Before the winners were announced, Rode Meats had already been leading the butcher category leaderboard. The public vote put the Stafford Heights shop ahead in a competitive field and drew attention to the strong support behind the business.

The butcher’s profile has also grown online, helped by apprentice butcher Ethan Johns and sausage-making content that attracted wide attention. One video received more than 5.8 million views, showing how a traditional local trade can reach far beyond the shopfront while still being rooted in everyday craft.

A Shared Food Story With A Local Connection

The recognition of Farmhouse and Rode Meats stands out because the two businesses are connected beyond the winners list. Farmhouse has publicly noted that Rode Meats already supplies it with produce, giving the awards a direct local supply link.

That connection makes the story more than a simple list of winners. It shows one local business supporting another, with the café and butcher each playing a role in the area’s food scene.

For Farmhouse, the Best Café title reflects a business shaped around farmers, producers and community support. For Rode Meats, the Best Butcher title adds to decades of Stafford Heights trading, earlier awards and growing public attention.

The All the Best winners were announced on Wednesday, 3 June, ahead of Queensland Day on Saturday, 6 June. For Kedron and Stafford Heights, the result places two local food names on a Queensland-wide winners list while highlighting the value of steady support, trusted supply and businesses that continue to grow from their local base.

Published 4-June-2026

Rare New Mexican Flavours Arrive in Stafford Through a Three-Generation Family Love Story

Photo Credit: Sancho’s Taqueria

The trusted hospitality team behind local favourites Farmhouse and Oh Boy, Bok Choy is bringing a culinary experience rarely seen in Australia to Stafford by launching a 90-seat authentic New Mexican taqueria rooted in a deep family history.

A Family Legacy

mexican — *Photo Credit:* *Sancho’s Taqueria*

Sancho Taqueria & Tequileria is slated to launch at Stafford Central in early to mid-June 2026. Rather than simply chasing the latest dining trends, owner Amanda Scott has built the venue around her family’s personal connection to the American Southwest. Her father moved to New Mexico as a child, where he fell in love with the local culture and language. He later married Scott’s mother in Albuquerque and honeymooned in Santa Fe, making the region’s food a staple in their household.

Scott shared that her parents’ affection for the region shaped their family history, and now her own children are the third generation to embrace this heritage. She explained that her father’s passion for the area led him to learn Spanish, study in Madrid, and develop a deep appreciation for Hispanic literature. The restaurant actually takes its name from Sancho Panza, the famously loyal sidekick in her father’s favourite Spanish novel, Don Quixote.

The Red or Green Question

Diners will find a menu that steps away from standard contemporary Mexican fare. Instead, the kitchen focuses on the landlocked cuisine of New Mexico, which blends Native American Pueblo, Spanish, Mexican, and American frontier influences. Developed alongside consultant chef Julius Villamor, the taco-heavy menu is largely gluten-free and relies on the traditional Indigenous agricultural staples of corn, beans, and squash.

Visitors will also get to experience New Mexico’s official state question regarding their chilli sauce preference: red or green. Guests can choose a rich and earthy red sauce, a savoury and herbaceous green sauce, or simply ask for “Christmas” to get a portion of both. Everything is made from scratch, favouring deeply charred and smoked flavours.

Traditional regional baked goods will also make an appearance, including pillow-shaped fried pastries known as sopapillas and anise-spiced shortbreads called bizcochitos, which hold the title of New Mexico’s official state cookie. Scott noted that the new location draws heavily on her family’s past cultural connections, local produce, and the expertise of her staff.

Sunset Aesthetic and Curated Spirits

The drink selection focuses heavily on a carefully chosen range of tequila and mezcal. Signature cocktails are named after various New Mexican towns to complement the food. The Pueblo Margarita, for example, mixes reposado tequila with prickly pear syrup, fresh lime, orange bitters, and a chilli-tajin rim to create a colour that looks just like a mountain sunset. Drinkers will even find a map on the back of the beverage menu to help them locate the towns that inspired their drinks.

The design of the space completely avoids common visual clichés like hanging sombreros or chillies. Instead, the bright, understated dining room, bar, laneway, and al fresco areas are decorated in burnt oranges, hot pinks, and ochre undertones to mimic golden hour in the Sandia Mountains. Scott mentioned that the venue will feel like an unexpected escape on an ordinary street, allowing guests to forget their location, and will sprawl out much like their previous restaurant concepts.

Published Date 22-May-2026

A Taste of New Mexico Is Landing in Stafford This June

MattGush/iStock

Sancho Taqueria & Tequileria, a New Mexican restaurant opening on Stafford Road in Stafford in early June, is the latest venture from the team behind Farmhouse Kedron and Oh Boy, Bok Choy!, and it is built entirely around a cuisine that most Australians have never encountered, let alone tasted.

It’s easy to confuse New Mexico with Mexico, but they’re not the same, and that distinction sits at the heart of what Amanda Scott is building at Sancho. The landlocked American state sandwiched between Texas and Arizona carries one of the most layered culinary histories in the Western Hemisphere, shaped over centuries by Pueblo Native American traditions, Spanish colonisation, Mexican influence and the American frontier.

The result is a cuisine with its own vocabulary, its own official state question and its own deeply regional soul, and almost none of it has made it to Brisbane until now.

“We’re not doing a Mexican restaurant because it’s on trend,” Scott said. “We’re doing a New Mexican restaurant because it’s part of our family story. Every venue we do has a connection with our family story.”

A Family Connection to Albuquerque and Santa Fe

The connection runs deep. Scott’s father moved to New Mexico as a child and it was there that he fell in love with the Spanish language and culture. Her parents married in Albuquerque and honeymooned in Santa Fe. New Mexican food has been part of the Scott family table for her entire life.

That personal history shapes the entire premise of Sancho. Rather than chasing a dining trend, Scott is translating lived memory into a neighbourhood restaurant, the same instinct that drove Farmhouse Kedron, which has won Restaurant and Catering Australia’s Best Breakfast Restaurant in South East Queensland and consistently features among Brisbane’s most celebrated cafés, and Oh Boy, Bok Choy!, the Southeast Asian kitchen that opened next door on Stafford Road in June 2021.

Sancho will occupy the space previously held by King of the Wings, right alongside Oh Boy, Bok Choy!. It seats approximately 90 people, designed for both drop-in dinners and larger celebrations.

A Cuisine Brisbane Hasn’t Seen Before

New Mexican cuisine traces its roots back to what food historians call the three sisters: the companion planting of corn, beans and squash that formed the backbone of Indigenous American agriculture for thousands of years. Spanish colonisation brought wheat, rice, beef and new cooking techniques that blended with those Indigenous foundations.

An illustration of Maize, climbing beans, and winter squash planted together. *Photo Credit: Wikipedia*

Cross-pollination with Mexico added further layers over generations. The result has less in common with the Tex-Mex most Australians know than it does with something altogether older and more regional.

The defining ingredient is chile, and New Mexico’s official state question, “Red or green?”, tells you everything about how central it is. Red chiles are fully ripened, dried and pureed into a mellow, earthy sauce. Green chiles are harvested earlier, roasted and chopped into a brighter, spicier sauce. Every meal comes down to that choice, or “Christmas” if you want both.

Scott is working with consultant chef Julius Villamor, formerly of Baja, to shape a taco-driven menu where salsas take centre stage. The Fiesta banquet will open with sopapillas, the hollow, pillow-shaped fried bread that has been a table staple in New Mexican homes and restaurants for generations, traditionally served with honey.

It will close with bizcochitos, the anise and cinnamon shortbread cookies that have held the title of New Mexico’s official state cookie since 1989.

“As far as the menu, tacos will be the main thing,” Scott said. “But our Fiesta banquet will start with sopapillas and will end with an excellent bizcochito.”

Pink, Orange and No Sombreros

The look of the place is as considered as the food. Scott has ruled out the visual clichés entirely.

“There’ll be no sombreros, no chilies hanging from the ceiling,” she said. “The colour scheme I’m going with, the pinks and oranges, reflects the colours of the Sandia Mountains in New Mexico. The sunsets there are spectacular.”

A feature mural in hot pink and tangerine orange will anchor the interior, drawing on the mountain range that frames Albuquerque to the east, one of New Mexico’s most recognisable landscapes. The fit-out is understated beyond that, letting the food and the story do the work.

The drinks list follows the same logic: a focused selection of tequila and mezcal alongside signature cocktails named after New Mexico towns, with a map of the state printed on the back of the menu so drinkers can locate the places that inspired each drink.

Planning Your Visit

Sancho Taqueria & Tequileria is on track to open in early June 2026 at 264 Stafford Road, Stafford, next door to Oh Boy, Bok Choy! Free parking is available at the rear of Stafford Central. Keep an eye on future updates.

Published 26-April-2026

Farmhouse Kedron: Serving Vegan Food With a Countryside Vibe

Photo Credit: Farm House, Kedron / Facebook

Get the countryside vibe whilst enjoying a vegan meal made from fresh farm produce at Farmhouse Kedron.

Farmhouse Kedron was established in 2017 as a tribute to the family-owned former Farmer Joe’s and local family farms and fresh food producers. The cafe kept the country-style feel of the former warehouse it now occupies with a rustic fit-out including a wooden verandah whilst dishing out food made from ingredients that come straight from the farm.

Breakfast fare includes Farmhouse Bruschetta with baby tomatoes and Spanish onion on Danny’s sourdough topped with green tahini and marinated feta served with a fresh avocado cheek; Rice Cauli Bowl which is a hearty meal of fresh cauliflower rice topped with local avocado, a free-range poachie, rocket, pickled chilli, wakame and furikake.

Then there’s The Gnocchi fresh potato gnocchi, Farmhouse arrabbiata sauce with thick-cut bacon, mild chilli, baby spinach, parmesan, a soft poached free-range egg.

Lunch options include Lemongrass and Coconut Poached Chicken Salad with Asian slaw, julienne carrot, cucumber, chilli, toasted coconut, lime coconut dressing, coriander, peanuts, sesame seeds and mint.

And if you fancy a burger, there’s the housemade Ploughman’s Burger served with Farmhouse fries and Farmhouse aioli. Other must-try options include Bourbon Glazed Pulled Beef Sandwich on sourdough packed with pickled red onion, broadleaf rocket, horseradish, aioli; and Crispy Cheesy Potato Cake made with charred sweetcorn, cheese and spring onions, on grilled bacon w poached free-range eggs, wilted spinach, fresh hollandaise, sumac.

Crispy Corn and Cheese Potato cake | Photo Credit: Farm House, Kedron / Facebook

burgers and Sandwiches — Burgers and Sandwiches | Photo Credit: Farm House, Kedron / Facebook

Kids can choose from any of the five Farmhouse meals options:

One poached egg, bacon and sourdough toast
Broccolini, cherry tomatoes and poached egg
Avocado toasted soldier
Sourdough toastie, ham, cheese & tomato
Little pancakes, syrup & berries

Drinks at Farmhouse range from Loose Leaf Tea to fresh fruit blends and smoothies. Choices of wines, cider and beer are also available.

Farm House, Kedron is located at 9 Somerset Road, Kedron. The joint is open daily from 6.30 am to 2.30 pm.

Farm House, Kedron | 9 Somerset Rd, Kedron QLD 4031, Australia