Four thousand Australian cafes, restaurants and bars reviewed and rated by industry professionals make this by far the best and most comprehensive national restaurant guide
Restaurant Critics Reviewed
In 1991 the Mietta's Restaurant newsletter carried interviews with the major restaurant critics in Melbourne and Sydney. It also looked at the concentration of power in the hands of the two editors of the Age Good Food Guide, then the most important restaurant publication in Melbourne. In the introduction the critics were awarded Bloody Daggers, Pools of Blood and a Half Chef's Head (for Byzantine judgements). These 'awards' taken very seriously by the restaurant reviewers who became extremely competitive about their rating.
Restaurant Issues
Restaurant related pieces by Barbara Santich, Tony Knox and others.
Introduction to the Issues,
Paul Bocuse on the future of restaurants,
Chefs in action,
A short history of restaurants,
What is a cafe, a bistro and a restaurant
Bars
Melbourne is the bar capital of Australia. Civilised licensing laws allow establishments to sell liquor with or without food up to twenty-four hours a day. The result has been a flood of shopfront bars. Some are terrific, and many are open untill the sun is high in the heavens. The pieces here describe some of them and discuss bar related issues.
Restaurant Articles
These are the articles relating to restaurants written by Mietta O'Donnell between 1996 and 2000 for the Herald Sun in Melbourne.
Groups & Precincts, Interstate Restaurants, Restaurants for Various Occasions, Restaurants, and Other Restaurants
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