Free Range Eggs

The success of our restaurants has a lot to do with the quality of food we serve.

The chickens that lay our eggs spend their days in pastures on a family-run farm where they are well cared for.

The term "free-range" is typically used to refer to any animal that is permitted to roam free through fields, rather than being confined to a cage or enclosure. Free-range chickens have access to grass for at least some of the day and free-range eggs are the eggs that free-range chickens produce.

Chickens are in fact inquisitive and intelligent beings who enjoy stretching their wings outdoors, bathing and exploring. They live in social groups and can recognise more than 100 other chickens as well as having up to 24 distinct cries which communicate a wealth of information to each other.

Yet in Australia each year over 10.5 million hens are imprisoned in battery cages with less than an A4 sheet of paper to move. Besides the inhumane treatment of battery hens, typically free-range hens are healthier and have a more nutritious diet than hens that are kept in cages.

As a result, eggs that are truly "free-range eggs" tend to have harder shells, more golden yolks and a better flavour than standard eggs.

Eggs are high in vitamins and minerals such as Vitamin K which is a key nutrient in blood clotting.

One large egg contains 251 milligrams of choline - more than half of a woman's daily requirements. This is an essential nutrient especially for pregnant women as ‘choline’ plays a key role in the brain development of unborn babies.

While high-protein dieters love eggs, people following low-fat diets or concerned about their cholesterol levels often avoid eggs altogether. Eggs do contain a good amount of dietary cholesterol however saturated fat - not cholesterol - substantially impacts blood cholesterol levels. Studies show that eating eggs regularly along with a healthy, low-fat and low-saturated fat diet does not negatively affect LDL-cholesterol or heart disease.