Meat

Meet the new meat

Michael Stokes, executive chef at Michael’s, the restaurant at Cobram-Barooga Golf Course in Victoria, won’t touch pre-prepared meats.

Local chefs are embracing niche meats to establish a point of difference in a competitive market at a reasonable price. By Miles Clarke While eating out provides its own pleasures and ambience, the pressure on the chef to cost-effectively produce […]

Get our iPad/iPhone app

All our content beautifully designed with searchable and at your fingertips
Download now

Subscribe to our newsletter

Want stories like this delivered to your inbox? FOR FREE!
SUBSCRIBE!
Give it a try, you can unsubscribe anytime.