Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important: a passion for creating food that is so good that it will never be forgotten; an environment that makes that extraordinary food taste even better; and a care for the ground or water from which that food is derived and the community in which it is served.
Truth, Love & Clean Cutlery identifies truly exemplary restaurants and food experiences, offering a new, kinder way of choosing where to eat. It recognises the enormous efforts our most caring restaurateurs, chefs and cooks are making to reduce carbon emissions, support their communities, and make the world a better place - plate by plate. Restaurants that care about these things aren't just good... they're good.
Jill Dupleix is a celebrated Australian food writer, restaurant critic and cookbook author. She was also food editor for The Times in London for six years. She is the founding editor of Truth, Love & Clean Cutlery.
CONTRIBUTING REGIONAL EDITORS:
Lee Tran Lam - Contributing Regional Editor, NSW, ACT The Unbearable Lightness of Being Hungry, Gourmet Traveller, Good Food, SBS Food, Time Out, Rolling Stone, Good Weekend
Natashca Mirosch - Contributing Regional Editor, QLD, NT Good Food Guide, Where Chefs Eat
Nigel Hopkins - Contributing Regional Editor, SA
The Advertiser, Good Food Guide, Dine, QANTAS Spirit of Australia, Winestate, InDaily
Larissa Dubecki - Contributing Regional Editor, VIC, TAS
The Age, The Age Good Food Guide, Gourmet Traveller, Guardian Australia, Time Out.
Max Veenhuyzen - Contributing Regional Editor, WA
Gourmet Traveller, Broadsheet, QANTAS Spirit of Australia, Monocle, SBS, The Sunday Times.
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