The 2020 edition of this acclaimed, independent national guide – the home of the Hats – reviews 500 restaurants around Australia.
The Good Food Guide has a proud history as the most trusted authority on dining out in Australia. This year marks the 40th anniversary of The Good Food Guide, which started at The Age in Melbourne in 1989.
The Good Food Guide is compiled by experienced and respected critics who award one-, two- and three-hat awards to the best of the best. Reviewers arrive unannounced, pay for their own meals and are stringent judges, looking at service, ambience, the X factor and, of course, the food. 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.
The book contains awards for Chef of the Year, the Josephine Pignolet Young Chef of the Year, Sommelier of the Year, plus best bar and national and regional wine lists. There are also guides to the best non-hatted restaurants, cafes, bars and cheap eats across the country.
The Good Food Guide 2020 is published on October 1, 2019, by Simon & Schuster.