In this issue Chef’s Special reports on some research findings on the activities of Meat & Livestock Australia itself; upcoming events such as the Masters of Australian Food and Wine in Melbourne; Market trends; the importance of service to the whole dinig experience; and plenty more….

Plenty of cold weather inspirations- soups and braises; classic cut looks at veal; World on a Plate looks at London restaurant Sketch; red meat prices and supply are examined; we profile Marc Miron of the Four Seasons Hotel, Sydney; and much, much more…..

First of Chef’s Special’s regional features looks at MLA’s activity within the Asian foodservice market; how to make a truly authentic laksa; winner of MLA’s pizza competition revealed; a feature on George Calombaris from Melbourne’s Reserve Restaurant; seasonal favourite braising and much more….

Summer is the time for quick-cook methods such as BBQ and char-grill; MLA announces the national pizza competition; Industry news checks out Fine Foods2003 and the Oceana Fest in WA; a look at Meat Standards Australia; World on a Plate looks at Greece; much more…..

Spring is the time for light, fresh clean flavours -Chef’s Special looks at Spring flavours teamed with lamb and veal; readers get a preview of the MLA publication Asian Cuts Guide; World on a Plate goes to Rio on an exploration of Brazil’s fascinating cuisine and the forces that shape; plus much more…..