For this instalment of The Edibles we documented the Alstonville Farm confit chicken dish at Pearl Cafe in Woolloongabba.

Appearing on both the lunch and dinner menus, the Alstonville Farm confit chicken is served with Jerusalem artichoke, poached and dehydrated quince and opal basil. The Alstonville Farm is situated in northern New South Wales, where the free-range chickens can see the water from their field, while the quinces are sourced from inland New South Wales, where the climate and conditions produce a flesh that turns a beautiful deep scarlet when poached. Pearl Cafe is known for using locally sourced and organic produce as much as possible, sourcing fruit and vegetables through the Brisbane Markets and select farmers. With quinces currently in season, chef Eileen Horsnell was eager to feature the odd-looking fruit throughout the menu, along with wild mushrooms, pears, plums, chestnuts and leeks.