by
O'Donnell, Mietta.
Call Number
ARC 647.9594 ODO
Publication Date
2000
Format:
Books
Relevance:
2.2586
by
Lewis, Sally
Call Number
ARC 647.95945 AGE 2004
Publication Date
2003
Format:
Books
Relevance:
2.2118
View Other Search Results
by
Valent, Dani.
Call Number
ARC 647.95945 AGE 2005
Publication Date
2004
Format:
Books
Relevance:
2.2084
by
Lewis, Sally
Call Number
ARC 647.95945 AGE 2003
Publication Date
2002
Format:
Books
Relevance:
2.2084
by
Wood, Stephanie.
Call Number
ARC 647.95945 AGE
Publication Date
2001 1999
Format:
Books
Relevance:
2.1969
by
Forell, C. R. (Claude Rainer), 1931-
Call Number
ARC 647.95945 AGE 2000
Publication Date
1999
Format:
Books
Relevance:
2.1642
by
Forell, Claude R. (Claude Rainer), 1931-
Call Number
ARC 647.95945 AGE 1998
Publication Date
1997
Format:
Books
Relevance:
2.1514
by
Forell, Claude R. (Claude Rainer), 1931-
Call Number
ARC 647.95945 AGE 1997
Publication Date
1996
Format:
Books
Relevance:
2.1514
by
Forell, C. R. (Claude Rainer), 1931-
Call Number
ARC 647.95945 AGE 1999
Publication Date
1998
Format:
Books
Relevance:
2.1449
Call Number
ARC 647.9594 MIE
Publication Date
2002 2000
Format:
Books
Relevance:
1.4822
by
ACP Magazines (firm)
Call Number
ARC 647.9594 AUS
Publication Date
2007
Format:
Books
Relevance:
1.4330
by
Rigby, Myffy, editor.
Call Number
ARC 647.9594 GOO
Publication Date
2017
Summary
In a historic development, the Good Food Guide will become a national edition for the first time. The 2018 edition reviews 500 restaurants around Australia and awards hats to the best places from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The move builds on a proud 38-year tradition. The Age Good Food Guide was launched in 1979 and The Sydney Morning Herald Good Food Guide followed five years later. The Brisbane Times Good Food Guide was added in 2012. Collectively, they have become Australia's most trusted restaurant guides, compiled by respected critics and edited by Myffy Rigby and Roslyn Grundy. Our defining strength, and the reason people trust the Good Food Guide, is the independence of our critics, says co-editor Myffy Rigby. Our reviewers arrive unannounced and pay for their own meals. We're stringent when it comes to judging. That means we look at service, ambience, X factor, and most importantly, food to award those all-important hats. Hats are awarded to the best of the best. To achieve a hat is a pinnacle of a chef's career and a restaurant's history, and the term hatted has become part of the Australian lexicon.
Format:
Books
Relevance:
1.3037
Limit Search Results
Narrowed by: