Bill Butler has had a long career as a fresh-produce farmer. After a chance encounter with then Noosa-based chef, Damon Porter, Bill began a partnership that would see him become the sole producer of unique and exotic fresh produce for French-inspired River Quay restaurant, Aquitaine Brasserie.
Bill was introduced to Damon Porter more than five years ago when Damon used to frequent the Noosa Farmers Market in search for the freshest produce for his restaurant. Around this time, Bill could be seen selling his quality produce and flowers at Noosa as well as at Brisbane Market Place in Rocklea. Once Damon became the head chef at Aquitaine Brassiere, he reached out to Bill to see if he could produce spinach for the restaurant. Since that point, Bill has become the sole provider of fresh produce to Aquitaine, growing ingredients carefully chosen by Damon in seasonal cycles.
Currently, Bill grows a range of unique goods that are extremely difficult to buy wholesale. He specialises in growing edible borage flowers and cranberry hibiscus, as well as being responsible for growing red vein sorrel for Aquitaine’s salmon rillettes and the red elk that accompanies the coal-grilled wagyu beef.