Flat Out Creperie (Previously Fine Terrines & Pates / Creperie)
With over 20 years of cooking experience, Kim De Poorter can just about say he's done it all. From an apprenticeship in Belgium, where he had the opportunity to work in some of the country's top restaurants, he moved to France where he learnt from the likes of Jacques Maximin and Michel Rochedit.
The travel bug then hit and he worked and traveled through Europe, the USA and Bermuda before landing in the most unlikely of places, The French Kitchen in Canberra. There, he fell head over heels in love with the owner's daughter, and decided to finally settle down.
Although Kim loves living in Australia, and enjoys all the fresh produce and fine quality food available, Kim's one regret is the lack of good 'charcuterie'. He is now one step closer to remedying this hole in the Australian diet.
Kim has created his own business, making and selling his own range of fine pates and terrines. Where possible he sources local meats and is particularly enamored with Michael Croft's meat from Mountain Creek Farm. His bio-dynamic pork rillettes and old-fashioned brawn in particular are favourites with the locals.
All pates and terrines are prepared by Kim in small batches to ensure premium quality.
No preservatives are added. At the food ready - to eat court: Crepes cooked a la minute in front of you with various topping, sweets & savoury. The crepes are made with fresh Free Range eggs from grandma's eggs and premium milk from Country valley dairy and Homeleigh olive oil.