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In this issue

For the month of May, whet your carnivorous appetites for all things meat. Find out how chefs are turning up the heat with charcoal grill and open-fire cooking, delve into nose-to-tail pork dishes, and get up close and personal with Blackmore Wagyu, Australia’s leading wagyu producer. And if you’ve always wanted to know where your beef, pork and lamb comes from, what cuts to go for and which grades are best, we’ve got all the details covered. Also discover what other quaffs you can pair with meats apart from staid red. Diego Jacquet, Chef Patron of BoCHINche, helms our recipes section this month, showing us six beefy dishes home cooks can rustle up. Don’t miss his beef and bone marrow burger or beef empanadas recipes! In the regular section, look out for our new expert opinion column–Brotzeit’s group executive chef Wolfgang Ranner kicks us off with a low-down on white asparagus. We also take you to Europe’s chocolate haven, Belgium, check out Montalcino wines, and feature new restaurants like Song Garden, Jimoto-ya and more.

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