'Rare Medium' is a chef's journal of Australian beef, lamb and goat. It engages chefs to be more creative with red meat. The aim: to creatively inspire culinary wizards to do good things with a product that is usually the hero of the menu. Each spread is carefully constructed with a variety of typographic layouts, illustration, meticulous photography and food styling. In this issue, we look at meat dishes served up in local cafés – more than just bacon and egg rolls, we showcase high quality yet convenient recipes from the café’s chefs. The food photography and styling is noir inspired.
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