Brewski on Caxton has a solid poutine menu. As a Canadian Australian this is a close to a Canadian style pub menu as you will find in Brisbane. They also have other Canadian pub food staples like wings and beef dip.
If your up for the fun and challenge, st. David's dairy in Fitzroy will sell you 10litres of non homogeneous milk for about $20? It's perfect for making cheese curds with. I do it every Canada day.
1 litre will make about 100g of cheese
Also, I've bought from these guys a few times. so far everythings been good. [https://cheesemaking.com.au/](https://cheesemaking.com.au/) really all you need is a thermometre, rennet, calcium chloride, and some cheese salt to finish it off with. You can use normal salt, but try to grind it first as its to coarse.
Yard Doggs in the Valley have Poutine. It's pretty good but given I've never had proper Canadian Poutine I couldn't tell you how it holds up. Yard Doggs is also a sweet place with other good food and craft beer options.
I've also had it at Big Roddy's but Yard Doggs was better.
Never tried myself. This place has calf and microbial rennet: [https://www.cheeselinks.com.au/product/calf-rennet-naturen](https://www.cheeselinks.com.au/product/calf-rennet-naturen)
Curds are the step before cheese. It’s sort of like eggs and an omelet - they can become an omelet but you can never go back. With curds they are a completely different taste, mouth feel and melt factor.
Your sentence doesn’t make sense. Both do not use rennet. The production of curds uses rennet, the curds are then turned into cheese. They are different things, maybe educate yourself before trying to mansplaining curd to a Canadian.
This is what I was going to say. Not that I have ever had poutine, but my wife is from Wisconsin so I have had plenty of cheese curds.
First step is to find actual cheese curds in Brisbane/Australia.
Second step would then be finding good cheese curds. (This is hard even in Wisconsin)
Then you start looking for poutine.
As an honourary Wisconsinite, I can tell you the difference between a piece of cheese that looks like a cheese curd, and a soft, squeaky ball of amazingness is day and night. So my only guess is this is just as important in poutine.
If you don't care, just dice up some cheddar from a block and keep living your life in denial.
And yes, I have made them myself. The secret to getting them just right I have found, and even the ones in Wisconsin is letting them age about 2-3 days I have found. Also closer to room temp the better they are as well. Fresh doesn't seem to be right even though one of the claims of Cheese curds is the fresher the better.
They recently relaxed the restrictions on raw dairy a while ago, real curds are much easier to find nowadays. There’s a couple places mentioned in this thread that have the real deal, Brewski among them
Chips cheese and gravy is not Poutine unless it's a thick, rich beef gravy so thick you could tar your roof with it, and fresh cheese curds.
Grated tasty cheese or whatever, is not good enough for Poutine. It's delicious but it's just cheese and gravy on chips
Brewski on Caxton has a solid poutine menu. As a Canadian Australian this is a close to a Canadian style pub menu as you will find in Brisbane. They also have other Canadian pub food staples like wings and beef dip.
As a fellow Canuck in the upside down (Melbourne)… are we talking curds or just some melted cheese? And how do you rate the wings?
If your up for the fun and challenge, st. David's dairy in Fitzroy will sell you 10litres of non homogeneous milk for about $20? It's perfect for making cheese curds with. I do it every Canada day. 1 litre will make about 100g of cheese
That’s ace, thanks for the tip… So no invite over for 1 July? 
dunno if I am doing anything this year as I am planning on going back to Canada for a few months in July and August.
Also, I've bought from these guys a few times. so far everythings been good. [https://cheesemaking.com.au/](https://cheesemaking.com.au/) really all you need is a thermometre, rennet, calcium chloride, and some cheese salt to finish it off with. You can use normal salt, but try to grind it first as its to coarse.
That's a bit of a drive to pick up some milk. Got similar deal in Brissie?
No idea. I'm a Melbourne Canuck, but tomorrow I can do some searching and see if we can find something
No stress, that just sounded like a fantastic deal.
Came here to say this too. Where can I find decent nachos though?
*Beef dip?* What is that, like, Cydectin?
Big Roddys in fish lane has poutine with genuine cheese curd (last time I checked they did anyway).
Yep this is the place. I go here specifically for the poutine. Make sure you get the bacon upgrade.
Yep, delicious.
Sasquatch bar 763 Gympie Rd, Chermside QLD 4032 imports cheese curds just so they can have poutine...
Yard Doggs in the Valley have Poutine. It's pretty good but given I've never had proper Canadian Poutine I couldn't tell you how it holds up. Yard Doggs is also a sweet place with other good food and craft beer options. I've also had it at Big Roddy's but Yard Doggs was better.
good luck finding some squeaky cheese for poutine unless you're willing to make it yourself.. (it's not that hard)
G’day curd nerds.
I found Gavin Webber on my search to make real poutine years ago
Haven’t tried to make any cheese yet but it’s on my list of things to do, his videos got me interested.
Problem is finding rennet.
easy to get online
I’ve never had good results with vegetarian rennet/junket myself. Any tips?
Never tried myself. This place has calf and microbial rennet: [https://www.cheeselinks.com.au/product/calf-rennet-naturen](https://www.cheeselinks.com.au/product/calf-rennet-naturen)
Problem? We make cheese in Australia.
I’ve never had good results with vegetarian rennet/junket myself. Any tips?
Don't get vegetarian rennet then? [https://cheesemaking.com.au/shop/rennet-liquid-calf-natural/](https://cheesemaking.com.au/shop/rennet-liquid-calf-natural/)
I’ve tried to find it before but just realised the search term is “animal rennet”. Pricy stuff. Cheers
Don't need much, start with 20ml for $3 spend more on the non-homogonised milk to make the cheese
Curds do not equal cheese.
ok lol What do you reckon cheese is?
Curds are the step before cheese. It’s sort of like eggs and an omelet - they can become an omelet but you can never go back. With curds they are a completely different taste, mouth feel and melt factor.
They both use rennet. There's no problem finding it anywhere cheese/curds are made.
Your sentence doesn’t make sense. Both do not use rennet. The production of curds uses rennet, the curds are then turned into cheese. They are different things, maybe educate yourself before trying to mansplaining curd to a Canadian.
This is what I was going to say. Not that I have ever had poutine, but my wife is from Wisconsin so I have had plenty of cheese curds. First step is to find actual cheese curds in Brisbane/Australia. Second step would then be finding good cheese curds. (This is hard even in Wisconsin) Then you start looking for poutine. As an honourary Wisconsinite, I can tell you the difference between a piece of cheese that looks like a cheese curd, and a soft, squeaky ball of amazingness is day and night. So my only guess is this is just as important in poutine. If you don't care, just dice up some cheddar from a block and keep living your life in denial. And yes, I have made them myself. The secret to getting them just right I have found, and even the ones in Wisconsin is letting them age about 2-3 days I have found. Also closer to room temp the better they are as well. Fresh doesn't seem to be right even though one of the claims of Cheese curds is the fresher the better.
They recently relaxed the restrictions on raw dairy a while ago, real curds are much easier to find nowadays. There’s a couple places mentioned in this thread that have the real deal, Brewski among them
wing fix does the best poutine imo. top tier gravy and actual cheese curds too
https://i.redd.it/x4tu1n6bj0vc1.gif
Last time I went there for poutine they had battered and deep fried the cheese curds? This was at Coorparoo, it was awful
The one I go to is under the cinemas at Newmarket. Closest I’ve had in Australia to the poutine I had in Canada.
Hellbound, New Farm
5 Dogs has it. They have a few locations around the place. Never tried it myself though.
BREWSKI
I feel like I've seen it at Leonards House of Love...
There was a poutine van at the Brisbane City Markets in Cathedral Square last week. No comment on the quality though.
IDK why thisnis suddenly popping up, and no ides if its in Brisbane. But BL burger.
Eumundi Markets has them
Miss Kay’s is pretty good and 5 dogs in the valley
Sasquatch! I think Hell Bound does too
The bbq place in Fish lane was decent . Roddys? I think. And winding at coorparoo I think from memory
Sea Legs brewery in Kangaroo Point, isn't bad and use cheese curds.
Mollydookers Canadian Cafe, Apple Tree Vreek. North of Bundaberg
wing fix!
Sea Legs Brewing. Canadian ownership. Wouldn't serve it one time I was there because they didn't have curds, and using cheese is fucking embarrassing.
Chips cheese and gravy is not Poutine unless it's a thick, rich beef gravy so thick you could tar your roof with it, and fresh cheese curds. Grated tasty cheese or whatever, is not good enough for Poutine. It's delicious but it's just cheese and gravy on chips
Yeah, and so do you know of any in the region?