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 34
Chef’s Special checks out the delights of the Korean Barbecue; visits the beautiful Barossa Valley; the series looking into the dining of past decades; and of corse Australia Day lamb menu ideas; plus much more….. View PDF |
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Chef's Special 33
Chef’s Special examines the changing face of 5-star dining; visit the Margaret River region of Western Australia; looks into the latest trends from the US market; the rise and rise of the steakhouse; and many more articles… View PDF |
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Chef's Special 32
Looks at eating out in Australia during the 1950s; the success of the MLA Victoria chef’s club, shared Tables; Chef’s Special launches another feature section called ‘Feature Cooking Method’; how to get the most put of the humble chestnuts; and many more articles…. View PDF |
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Chef's Special 31
Chef’s Special looks into the Mother’s Day phenomenon in foodservice; huge catering tasks that are involved in major events- particularly focusing on the Olympics; focuses on the less used cuts of meat such as Mutton and goat; and more…. View PDF |
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Chef's Special 30
Chef’s Special takes fresh look at Offal; another instalment in the historical dining series; looks into Australia’s enduring love for lamb; Meat Standards Australia; MLA launches an exciting national best burger competition; and heaps more…. View PDF |