After being certified as a food ingredient by Food Standards Australia New Zealand, Vow, a cultured meat company, has introduced Quailia, crafted from Japanese quail, and now served at Forged Parfait restaurant.
Embarking on an impressive culinary journey, the company started Forged Parfait with a small sample of cells from Japanese quail from which Forged’s food scientists drew its taste, texture and nutrients. They were moved to a bioreactor – a stainless steel tank akin to those found in a brewery – to stimulate the natural growth conditions needed to thrive.
By combining those cells with other ingredients, the Forged’s chefs craft the culinary masterpiece Coturnix Fornax, also known as Quailia. Without a heart, brain, feathers, or bones, Qualia is differentiated from its preceding counterpart with rich flavours, delicate and delectable meat made to be eaten.
“Quailia is the ultimate expression of what we do – intentionally create foods unlike anything we’ve had before. Forged Parfait combines a flavour and texture combination you can’t find anywhere else. The result is a delightful contradiction rich yet delicate with a unique weightless, melt-in-your-mouth quality. Today we are making history yet again. We tantalised diners around the world with the Mammoth Meatball, and now we’re bringing to life another world-first – an entirely new, utterly delectable animal,” said George Peppou, CEO of Vow.
Forged recognises the appetite of most high-end consumers craving novel experiences and tastes for ingredients (Internal Research, January 2024). The restaurant has met this expectation by applying its unprecedented approach to creating new cultured meats with flavour and texture combinations previously unachieved.
“I’m so blown away by the profile of Forged Parfait. It’s sweet, has a beautiful, delicate flavour, and the texture is always perfect. It’s the perfect parfait,” said Ryan Clift, Forged’s chef and owner of Tippling Club.’.
