In this issue we celebrate all things Spring; char-grilling; Lamb; Chef’s Special puts the spot light on food fads; World on a Plate looks in to real Mexican food; Handbook of Australian Meat codes and how they can help you get the meat you want; MSA under the microscope; and much, much more…..

Chef’s Special Winter showcases the classic Winter slow-cook methods as well as soups and other warming fare; World on a Plate looks at the rustic cuisine of Greece;

And Chef’s Special looks into what fast food chains are doing to clean up their image; and plenty more articles…..

Chef’s Special looks into the warm weather potential of veal; investigates the dangers of food-borne illness; Market Trends looks into the resurgence of steak houses; seam cutting of primals such as rumps; and plenty more……

Our Feature Cut in this issue is the lamb shoulder rack and we take you though the versatility of this particular cut; this issue has a particular Vietnamese feeling about it as we not only visit the country of Vietnam, but also travel to the Vietnamese restaurants of Sydney; the MLA Black Box is back on again; plus many more culinary delights….

In this issue we look at culinary tourism; our industry profile takes a look at new ‘Serious About Meat’ concepts in Melbourne and Brisbane; introduce foodservice to the new sheepmeat eating quality scheme; and we take a look at Sydney’s Cleveland  street food precinct; and plenty more….