Hungry for more?
It’s only a matter of time before these international food trends call Australia home.
The kitchen at Spyce restaurant (spyce.com) in Boston is almost entirely mechanised, with seven unmanned woks cooking food from a menu designed by chef Daniel Boulud of Michelin-starred Daniel in New York. And at Creator (creator.rest) in San Francisco, a high-tech “culinary instrument” is churning out machinecrafted burgers for $US6 (about $8), overseen by former Chez Panisse chef David Bordow. Australia hasn’t embraced robot-run restaurants but with industry overheads rising, it’s highly likely.