Bresse chickens come to Australia

12 Images

Luke Winder, founder of Tathra Place Free Range farm in Wombeyan Caves, is the first to successfully breed coveted Bresse chickens in Australia. Whereas French Bresse spend their last eight to 15 days in a small cage being fattened with maize and milk, Winder "finishes" his chickens in a coop where they can still move freely. In a restaurant a whole two-kilogram Bresse is expected to be priced around $200 to share. Photos by Louise Kennerley.

February 26, 2021 — 3.28pm

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Luke Winder with Besse chickens at his Tathra Place Free Range family-run farm. They are the first in Australia to successfully rear the coveted French breed.Credit:Louise Kennerley

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Besse chickens at Tathra Place Free Range family-run farm.Credit:Louise Kennerley

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Maremma dogs guard the Besse chickens at Tathra Place Free Range farm. Maremma are a European specialty breed used for guarding livestock.Credit:Louise Kennerley

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Luke with a Maremma puppy that was bred to guard the Besse chickens at Tathra Place Free Range farm.Credit:Louise Kennerley

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Besse chick at the Tathra Place Free Range family-run farm, the first to be successfully bred in Australia.Credit:Louise Kennerley

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Besse chicks at the Tathra Place Free Range family-run farm, the first in Australia to successfully rear the coveted French bread.Credit:Louise Kennerley

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Luke and Pia Winder with their son at Tathra Place Free Range. The family-run farm supplies high-end restaurants including Quay and Aria.Credit:Louise Kennerley

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Wessex Saddleback and Tokyo X Pigs at the Tathra Place Free Range family-run farm.Credit:Louise Kennerley

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Quails at Tathra Place Free Range, a family-run farm that supplies high-end restaurants such as Quay and Aria.Credit:Louise Kennerley

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Ducks at the Tathra Place Free Range family-run farm, who sell ducks to restaurants such as Quay and Aria.Credit:Louise Kennerley

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Ducks at the Tathra Place Free Range family-run farm, who sell ducks to restaurants such as Quay and Aria.Credit:Louise Kennerley

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Luke Winder with a Besse chicken at his Tathra Place Free Range family-run farm, the first in Australia to successfully rear the coveted French bread.Credit:Louise Kennerley