For the past five months Rodney has been Head Chef at Twist Café, a scenic waterfront restaurant which serves fresh modern Australian food catering for a wide range of palates. Once again, seafood is prominent on the menu – accompanied in many cases by a hearty serve of hot potato fries.

MLA’s Beef Masterpieces program encourages chefs to consider more cuts on the carcase.

Jake Nicolson is Executive Chef at Circa, the Prince in Melbourne’s St. Kilda, where the versatility of these cuts suits the menu’s focus on fresh, seasonal produce.

MLA’s Beef Masterpieces program aims to inspire chefs to use non loin cuts of beef.

Matt Kemp, owner and Executive Chef of Restaurant Balzac in Sydney’s Randwick, has established himself as a champion of these secondary cuts.

George Miller, owner of Tiger Coffee in Australia and New Zealand.

In 1987, with a computer, his car and a few thousand pounds, George founded First Choice Coffee in the UK. Over the next two decades, he built into into the market leader. With Tiger, he’s planning to shake up Australian coffee culture.

The Feros Group operates five hotels in metropolitan Sydney, and on in the NSW Southern Highlands. Across the venues they use between 800-900 cartons of McCain A grade fries each month. Group Executive Chef Joel Gottlieb says they’re a vital part of the most popular meals.