Articles tagged with 'meat'
4 June 2010 | Creative chefs have long known the value of secondary cuts of beef but interest in these flavoursome parts of the animal are set to increase in popularity as knowledge about how to use them grows. By Rosemary Ryan.
4 June 2009 | Australians may be eating less red meat than 10 years ago, but despite a struggling economy they are continuing to eat quality meat.
4 June 2009 | New waves of chefs are returning to the skill of de-boning and aging their own meat.
31 October 2008 | Chef and restaurateur Adrian Richardson launches his first book all about meat.
8 January 2008 | The free range pork industry is awaiting the return of the NSW Parliament to hear some answers from the government in relation to questions about the use of the term ‘free range’ when used to label pork.
30 August 2006 | Neil Perry’s plans for a Melbourne restaurant are coming to fruition with confirmation that he will establish his new steak restaurant at the city’s Crown Casino.
7 August 2006 | Premium pork marketers the Sweet Pork Company have announced its formed a foodservice distribution arrangement with distributors Nicholas Foods for its Bangalow Sweet Pork brand.
31 May 2006 | As overseas the Avian flu virus is affecting some consumers’ attitude to chicken, in Australia the chicken industry is acting to debunk what it sees are many misconceptions about the way chickens are grown and processed in Australia.
31 May 2006 | IF you had told Australian restaurateurs and chefs a few years ago that they would be able to ask $150 for a serving of beef in their restaurants most would have scoffed.