The Weekend Australian - Travel - - Indulgence - SU­SAN KUROSAWA

MENUmishaps of the ilk of ‘‘dump­ings’’ and ‘‘sweat and sour pork’’ may be amus­ing in, say, China, but restau­rants in lands where English is the na­tive lan­guage surely have no such ex­cuse. The list of mis­takes in spell­ing and syn­tax at es­tab­lish­ments across Aus­tralia would surely fill an en­tire is­sue of T & I, but a wor­ry­ing trend is the prospect of the menu boast. Re­cent ex­am­ples noted in­clude: ‘‘grilled to per­fec­tion’’ and ‘‘cooked with love’’ — just when we were ex­pect­ing im­per­fec­tion and sheer ha­tred. Pa­trons are also reg­u­larly told that seafood is fresh. Which is such a re­lief, as of course we were won­der­ing if the snap­per was caught last month — pos­si­bly in Shang­hai.

Michelle Rowe’s Food De­tec­tive col­umn re­turns next week.

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