Tom Cooper compares the flavour and texture of grass-fed and grain-fed beef. His experiences show why both styles matter, depending on the cut, the cooking and the result chefs want.
Jamaica’s jerk tradition brings smoke, heat and history to these chicken tacos. A fragrant marinade of spices, pineapple, chilli and thyme delivers juicy, charred meat balanced with fresh salsa, guacamole, sour cream and watercress.
This Cajun salmon bowl riffs on a pub classic, pairing bold spice with sweet, oily fish and a vibrant corn rib succotash. Quick to cook to order, it’s fresh, versatile and full of Louisiana-inspired flavour.
Korean fried chicken earns its cult status here: tender marinated chicken, a crisp tapioca crust and a sweet–hot sticky glaze layered into a burger that’s bold, crunchy and guaranteed to be a punters’ favourite.
Surf and turf endures for a reason. This version pairs a grain-fed steak with Moreton Bay bug and a rich whisky–mustard sauce, delivering a nostalgic, indulgent land-and-sea classic that still feels special on any menu.
AI won’t replace chefs or hospitality staff, but it will streamline forecasting, boost efficiency and free up time for real craft. Chef-educator Glenn Flood explains how to use it well.
Sam Burke from MLA shares how chefs are reviving Australian lamb with Naturalaz sous-vide lamb racks — tender, consistent and perfect for modern menus.
In today’s fast-paced foodservice landscape, standing out is more important than ever. Whether you’re running a bustling pub kitchen, a local club bistro or a
The latest market and supply forecasts across meat, seafood and wheat.
Golden Chicken was founded in Hervey Bay in 1986 by brothers Simon and Diploma. Tim and Tracy Tester now own and operate the Urangan store, continuing the tradition of quality food and great service that Golden Chicken is known for.
