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 39
We look into one of MLA’s latest marketing campaign “Red Meat. Feel Good”; Meat grading and how all the different systems work; we profile Michael Manners from Orange; and much more… View PDF |
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Chef's Special 38
In this issue Chef’s Special looks at using some native Australian ingredients to spice up the barbecue; we look at lamb’s all-year-round relevance; and celebrate the rebirth of the Wellington; and a lot more…. View PDF |
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Chef's Special 37
In this issue, Chef’s Special looks at American-style “low and slow” barbecue and Aussie campfire cooking; Chef John Psanis from No.1 Fitzroy Street café, bar and restaurant; cattle and computers; and much, much more View PDF |
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Chef's Special 36
This May Chef’s Special looks at the correct way to cut meat for a range of different Asian cuisines; the food of a country which really understands the cold- Russia; the world Gourmet Summit; and heaps more…. View PDF |
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Chef's Special 35
Chef’s Special looks at some fabulous goat dishes which are perfect for this time of the year; wine varieties that complement trans-seasonal food; Chef’s Special discovers delicious and complex Indonesian cuisine; and much more…. View PDF |