Forged is a Sydney food tech company who spruiks their products as “crafted at a cellular level”, starting with a single cell from an animal.
Laissez-Faire Catering has already served up Forged’s cultured Japanese quail tallow, masquerading at first as a simple candle, at a fundraising gala dinner foe ocean conservation organisation the Sapphire Project.
“We’ve always been known for creating theatre at the table – transforming food into performance and giving guests moments they don’t just taste but truly experience and remember,” said the caterer’s general manager, Sara Flaksbard.
“Partnering with Forged takes us a step further, bringing Australia’s first cultured meat to events and offering our clients something genuinely new and imaginative.
“This is just the beginning; we’re excited to keep pushing the boundaries of how innovation, sustainability and creativity can come together to create dining that engages every sense.”
With Forged, at this point, specialising in a single animal, the Japanese quail, Laissez-Faire Catering is incorporating three presentations of the cultured quail into its menu offerings – crumbed quail with crème fraiche and caviar, cannoli with forged parfait and black truckle and smoked cultured Japanese quail spread.
“We’re excited to be partnering with Laissez-Faire Catering, who share our appetite for pushing boundaries and creating experiences guests will remember,” said Forged’s chief operations officer, Ellen Dinsmoor.
“Together, we’re bringing something new to Sydney’s events scene — food that feels decadent, surprising, and made to spark conversation.”
Laissez-Faire Catering works with more than 30 venues across Sydney.
