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 44
This winter issue of Chef’s Special looks at hearty main-meal soups, braises and slow cooked roasts; World on a Plate looks at the food of Hungary; classic combo features a marriage made in heaven- the Scotch Broth; Cha Cha Char’s Frank Corrrenti tells us why chef’s will always be in demand; and much more to sink your teeth into…. View PDF |
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Chef's Special 43
Chef’s Special examines the apprentice cook shortage; looks at ways to source the right produce; Bethany Finn of Adelaide’s Urban Bistro is the star of Industry Profile; Chef’s Special takes a seasonal approach to cuts and cooking method; and much, much more…… View PDF |
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Chef's Special 42
In the Classic Combos section Chef’s Special takes a look back at the grandioso menus of the past; gives out tips on how to make the traditional lamb loin chop funky and new again; and heaps more…… View PDF |
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Chef's Special 41
In this issue we announce the winner of the national curry competition; announce a second national ‘best burger’ competition; we take a look at this years International Catering Trade Fair; and much more….including an article on the food of Cyprus. View PDF |
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Chef's Special 40
Life beyond burgers and nuggets?? the vexed question of kids menu; World on a Plate looks into the food of Andalusia in Southern Spain; matching cuts and cooking methods; launch a national curry competition; and plenty more…. View PDF |