Novel thinking puts red meat on the menu

Shan Goodwin
Updated November 29 2018 - 3:34pm, first published 9:12am
TASTY SAMPLES: Chef Kenneth Bryce, culinary manager for The Coffee Club, group executive chef for Spirit Hotels Gary Johnson and Meat and Livestock Australia's Sam Burke at Red Meat 2018 in Canberra.
TASTY SAMPLES: Chef Kenneth Bryce, culinary manager for The Coffee Club, group executive chef for Spirit Hotels Gary Johnson and Meat and Livestock Australia's Sam Burke at Red Meat 2018 in Canberra.

FROM Moroccan-spiced lamb shoulder served in the air to steak sandwiches for coffee connoisseurs, executive chefs are pushing the boundaries of foodservice thinking when it comes to red meat, thanks to a little help from the industry.

Shan Goodwin

Shan Goodwin

National Agriculture Writer - Beef

Shan Goodwin steers ACM’s national coverage of the beef industry. Shan has worked as a journalist for 30 years, the majority of that with agricultural publications. She spent many years as The Land’s North Coast reporter and has visited beef properties and stations throughout the country and overseas. She treats all breeds equally. Contact 0427686187. E: s.goodwin@austcommunitymedia.com.au

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