Chef's Special
Chef's Special is a seasonal magazine distributed to more than 10,000 foodservice establishments. The articles highlight the latest beef, sheepmeat and goatmeat menu ideas, food trends, on-farm developments that impact on the consistency and eating quality of red meat, health and nutrition, and food safety trends.
40 per cent of the foodservice sector has read Chef's Special in the last 12 months and the magazine has an ever increasing presence in kitchens across the country.
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Chef's Special Issue 60
The Winter issue of Chef’s Special has a definite emphasis on the warming, hearty comfort meals; hints on how to cook the Brahman hump; the Regional Profile looks into the Granite Belt of Queensland; meet the MLA Trade team; and many more red meat articles… View PDF |
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Chef's Special 59
Chef’s Special examines different options for coating and breading red meat; kid’s menus get a look at; Chef’s Special share Offal entrée ideas; we interview award-winning apprentice chef Eliza Taylor on her new life in London; and plenty more….. View PDF |
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Chef's Special 58
Chef’s Special’s seasonal favourite is char-grilling; Seasonal Favourite looks into the old banners and mash with fresh eyes; Chef’s Special examines branded beef such as Certified Australian Angus Beef; and more….. View PDF |
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Chef's Special 57
Ahead of the festive season, Chef’s Special shares some fabulous red meat finger food ideas; Peter Wright of Spotless Services gets a profile; aging red meat and how to do it; Chef’s Special looks into one of the most basic and essential foods on the planet- salt; and much more…. View PDF |
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Chef's Special Issue 56
Chef’s Special seasonal Favourite focuses on the slow cooking cuts of Winter; explore Star City’s quality-not-quantity approach to apprentices; Chef’s Special takes a look at the new MLA publication on secondary cuts; and much, much more… View PDF |