I was keen to read “Truth, Love and Clean Cutlery” as it was edited by Jill Dupleix. The book is an up to date guide to some of the great restaurants and fabulous food experiences in Australia.
There is a small four-page introduction, and then the mission statement. Then the book is divided into the states, and then further by capital cities. It concludes with a couple of pages covering farmers’ markets, hero producers, social enterprises and the National Indigenous Culinary Institute.
For each restaurant featured there is a dedicated half-page. This section includes the place’s point difference, the who, the when (it’s open) and the address details. Sometimes this includes contact details like a phone number, website address and how to book a table.
I’m fond of the signature dishes section. Some of my dining companions over the years can never decide what to order. Sometimes I’m in a rush and I can’t decide what order too. (A common dilemma – no wants to waste money on good food!!!).
In Queensland, the editors have selected Bucci in the Fortitude Valley, Detour in the Gabba, Alphabete Café in West End, Customs House, and The Euro. There are at least 20 others in the sunshine state (and many I’m yet to try).
The price guide is marked by dots – so you can decide whether it suits your budget or if you’d like to celebrate a special occasion.
The secret to this book is that it celebrates organic, sustainable and ethical restaurants. This can be hard to accomplish with margins so hard to juggle in the hospitality industry.
Don’t forget you can also search these places via a digital device on www.truthloveandcleancutlery.com.
Truth, Love and Clean Cutlery is currently available in hardcover from your favourite bookstore.
Publisher: Blackwell & Ruth
About Truth, Love and Clean Cutlery
Truth, Love & Clean Cutlery identifies these truly exemplary restaurants and food experiences, offering a new, kinder way of choosing where to eat that recognizes the enormous efforts our most caring restaurateurs, chefs and cooks are making to reduce carbon emissions, support their communities, and make the world a better place – plate by plate.
Jill Dupleix is a celebrated Australian food writer, restaurant critic, and cookbook author. She was also food editor for The Times in London for six years and is currently food editor of The Australian Financial Review Magazine. She is the founding editor of Truth, Love & Clean Cutlery, and believes in the power of food to bring people together.
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,www.nici.org.au.