Mother Clucker Pasture Raised Free Range Eggs
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  1. Name? Anthony Walkom
  2. Other than Dubbo where else have you worked? Sydney
  3. Why did you become a Chef? I really enjoy cooking and seeing how it can make people happy.
  4. How many hours per week do you spend in the Kitchen? 38-60 hours 
  5. What do you like most about creating delicious food for people in Dubbo? I love seeing people enjoying the company of others whilst eating my food. Food is such a social thing.
  6. What culinary changes would you like to see in Dubbo? I would like to see Dubbo's culinary world start to work more collaboratively.
  7. What do you love most about Mother Clucker Eggs? I love that they are local,  super fresh, and delivery is never a problem. They are fantastic to cook with and hold their shape perfectly in a poach.  
  8. Why did you choose to use a pasture-raised free range egg over the other types of eggs available (i.e. caged, barn laid, shed based free range)? Because they mean a better/healthier life for the chooks. its a better egg for the humans too. You can definitely tell the difference when cooking with them.
  9. If you had to choose a career other than being a Chef what would it be? Airline Pilot :)
  10. When you are not cooking for us, what do you enjoy doing in your spare time? I have 3 fantastic boys, that I love spending time with. Eating out at some of the other great venues in Dubbo, spending time with family & friends.

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  • Home
  • Meet the Cluckers
  • The Eggs
    • Where to buy
    • Where to Eat
    • The Chef's
    • Wholesale
    • Other Product Uses
    • For Schools
  • Give a Cluck
  • Contact
  • Hens for sale