Source: Truth, Love & Clean Cutlery: A guide to the truly good restaurants and food experiences of Australia, Edited by Jill Dupleix (Blackwell & Ruth, $34.99)
There's a new delightful dining guide in the bookstores; Truth, Love & Clean Cutlery: A guide to the truly good restaurants and food experiences of Australia, Edited by Jill Dupleix (Blackwell & Ruth, $34.99). What makes this book special in my opinion, is it is a guide to delicious sustainable and ethical restaurants and dining experiences in Australia. The publication is slated for 1 November 2018.
From Truth, Love & Clean Cutlery, image copyright © Doot Doot Doot – Rick Liston.
Truth, Love & Clean Cutlery: A New Way of Choosing Where to Eat in Australia aims to identify those restaurants and food experiences that go above and beyond great food and wine in the ethical and sustainable ways with which they run their business. The book itself (I've received a copy to review) is showcases Australia's top ethical restaurants with stunning photography. Each restaurant page displays signature dishes and reviews as well as details of the location and price guide rating. It's one of those books that as you flick through the pages you want to have that meal right now! Just one look at Pasta Adagio's Tagliatelle al ragu had me wanting to jump on a plane and head straight to Richmond in Melbourne!
Truth, Love & Clean Cutler is easy to navigate through an index broken up into States and Territories as well as a list of Hero Producers and Farmers Markets.
From Truth, Love & Clean Cutlery, image copyright © Laura – Anson Smart Photography.
As more ore chefs and restaurateurs are placing greater value on sourcing local and seasonal produce, reducing carbon emissions, minimizing waste, supporting sustainable practice by farmers and wine-makers it is attracting food lovers to be part of these dining experiences.
Truth, Love & Clean Cutlery will be my go to guide when I'm next choosing a restaurant.
From Truth, Love & Clean Cutlery, image copyright © Aloft.
Renowned Australian food writer Jill Dupleix heads up a hand-picked editorial team of experienced food writers across the nation. A World edition that includes restaurants from forty-five countries will also be available, and simultaneous editions will publish in the United Kingdom, edited by UK’s Times newspaper restaurant critic Giles Coren, and the United States, introduced by Alice Waters of Chez Panisse.
Blackwell & Ruth, the award-winning publisher that delivered The Great Australian Cookbook, 200 Women: who will change the way you see the world and Short Cuts To Glory with Matt Okine, is proud to be compiling such an important and timely series focusing on issues that really matter. The books will be distributed by Thames & Hudson Australia.
Five per cent of the originating publisher’s revenue from sales of this book will benefit the National Indigenous Culinary Institute (NICI), which creates and supports training programmes for aspiring Indigenous chefs.