Q Magazine - - Q Books -

A new guide to the most de­li­cious sus­tain­able and eth­i­cal restau­rants and din­ing ex­pe­ri­ences in Aus­tralia has been re­leased. Truth, Love & Clean Cut­lery: A guide to the truly good restau­rants and food ex­pe­ri­ences of Aus­tralia, Edited by Jill Du­pleix (Black­well & Ruth, $34.99)

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. 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.

For the past decade, chefs and restau­ra­teurs have been plac­ing greater value on sourc­ing lo­cal and sea­sonal pro­duce, re­duc­ing car­bon emis­sions, min­i­miz­ing waste, sup­port­ing sus­tain­able prac­tice by farm­ers, pro­duc­ers and wine-mak­ers, and be­ing an ac­tive part of their own com­mu­ni­ties.

At the same time, more din­ers want their money to go to restau­rants with high stan­dards of ethics, in­tegrity and sus­tain­abil­ity as well as high stan­dards of great food and wine and good times. This guide aims to bring ev­ery­one to­gether at the ta­ble.

“We live in a chang­ing world, where our choices now dic­tate the fu­ture”, says found­ing ed­i­tor Jill Du­pleix. “If this guide en­cour­ages more chefs and restau­ra­teurs to do the right thing, and en­cour­ages more din­ers to sup­port them, then it will have a re­sound­ing im­pact”.

At last, the deeply held be­liefs of both din­ers and chefs are be­gin­ning to align and re­con­nect.

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.

For more in­for­ma­tion, visit www.truthlove­and­clean­cut­,­wellan­ and www.thame­sand­hud­

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