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-0.2));}}/*!sc*/ #hard-reg-wall-piano-id{clear:both;margin:0 -20px;position:relative;}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id{left:calc((100% * 0.08333333333333333) - (24px * 0.9166666666666666) + 24px);margin:0;position:relative;width:calc((100% * 0.8333333333333334) - (24px * 0.16666666666666666));}}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id{margin:0;width:calc((100% * 0.5833333333333334) - (24px * 0.4166666666666667));}}/*!sc*/ @media only screen and (min-width:1000px){#hard-reg-wall-piano-id.feature_article{left:0;margin:0;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video{margin-left:calc((100% * -0.08333333333333333) - (24px * 1.0833333333333333) + 24px);margin-top:32px;width:100%;}}/*!sc*/ @media only screen and (min-width:750px){#hard-reg-wall-piano-id.video::before{margin-left:0;width:100%;}}/*!sc*/ #soft-reg-wall-piano-id{bottom:32px;box-shadow:0 1px 18px 0 rgb(0 0 0 / 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ease-in-out .5s;-webkit-transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;transition:opacity .3s linear .5s,transform .3s ease-in-out .5s;width:100%;z-index:100;}/*!sc*/ @media only screen and (min-width:750px){#meter-toaster-piano-id{margin:0;}}/*!sc*/ #meter-toaster-piano-id.meter-toaster-piano-active{opacity:1;-webkit-transform:translateY(0);-ms-transform:translateY(0);transform:translateY(0);}/*!sc*/ #app-prompt-piano-id,#paywall-prompt-piano-id{bottom:0;left:0;position:fixed;right:0;width:100%;z-index:45;}/*!sc*/ #app-prompt-piano-id > .tp-container-inner{position:relative;z-index:45;}/*!sc*/ #app-prompt-piano-id.app-prompt-piano-active::before,#paywall-prompt-wrapper-piano-id.paywall-prompt-piano-active::before{background:linear-gradient( to bottom,rgb(255 255 255 / 50%) 0%,rgb(255 255 255 / 100%) 60% );content:'';height:100%;left:0;overflow:hidden;position:fixed;text-align:center;top:0;width:100%;z-index:40;}/*!sc*/ @media only screen and 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type="button" class="sc-cc955f69-1 llblJV"><svg height="24" fill="none" viewBox="0 0 24 24" width="24" xmlns="http://www.w3.org/2000/svg"><path d="M14 16.1961L20 11L14 5.80383V8.99999C7 8.99999 4 15 4 19C6 15 10 13 14 13V16.1961Z" fill="#0A1633"></path></svg><span class="sc-cc955f69-2 huPHkX">Share</span></button></div></div></div></div><div class="noPrint article" id="meter-prompt-piano-id"></div></header><div class="sc-ba3b934f-0 jwfccj"><div data-testid="beyondwords-accordion-content" class="sc-ba3b934f-2 cezePF"><div data-testid="beyondwords-player-container" class="sc-ba3b934f-6 kkWxpr"><div id="beyondwords-player"></div></div></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>What is the <em>Good Food Guide?</em></strong></p><p>For more than 40 years, the<em> Good Food Guide </em>has been the unrivalled annual dining guide, designed to inform the public about Australia’s best restaurants, bars, pubs and cafes.</p><p>Published by <em>The Age</em> and <em>Sydney Morning Herald</em> each year, it is a collection of reviews across various price points, cuisines, styles and suburbs, offering an annual snapshot of the most exciting, outstanding venues you need to know about. </p><p>Our main goal isn’t to tell you whether we like a restaurant. It’s to paint a picture of the experience so you can decide whether <em>you </em>might like it, and to explain how it sits within Australia’s dining landscape. With money tighter than ever for most diners, users of the guide want to know where they should spend their money, and be able to trust those recommendations.</p><blockquote data-testid="pull-quote" class="sc-d8f36b77-0 hDSEOl"><div>Our main goal isn’t to tell you whether we like a restaurant. It’s to paint a picture of the experience so you can decide whether you might like it.</div></blockquote></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>Who is behind the </strong><strong><em>Good Food Guide</em></strong><strong>?</strong></p><p>The<em> </em>Guide<em> </em>is produced by <em>The</em> <em>Sydney Morning Herald</em> and <em>The</em> <em>Age</em>, owned by Nine Publishing. Its editors are bound by the <a class="inline-link" href=https://www.smh.com.au/nine-publishing-charter-of-editorial-independence rel="noopener noreferrer" target="_blank">Nine Publishing Charter of Editorial Independence</a>, whose first point states: “Nine publicly declare a commitment to the fundamental and longstanding principle of editorial independence.”</p><p>The two annual editions are the work of a team that includes editors, senior food critics and a diverse group of freelance reviewers in each state. For the 2025 Guide, our national reviewing team is made up of more than 88 people of varying ages, cultural backgrounds and life experiences. In each state, a senior panel of critics and editors with many decades of combined experience finalises scores, hats and awards. </p><figure class="sc-f6696da4-1 gQNkmX"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.07954545454545454%2C$multiply_0.9841%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce, https://static.ffx.io/images/$zoom_0.07954545454545454%2C$multiply_1.9683%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.07954545454545454%2C$multiply_1.0159%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce, https://static.ffx.io/images/$zoom_0.07954545454545454%2C$multiply_2.0317%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce 2x"/><img alt="The hats are announced at the Good Food Guide Awards." loading="lazy" src="https://static.ffx.io/images/$zoom_0.07954545454545454%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce" srcSet="https://static.ffx.io/images/$zoom_0.07954545454545454%2C$multiply_0.7725%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce, https://static.ffx.io/images/$zoom_0.07954545454545454%2C$multiply_1.545%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce 2x" class="sc-7e695d1d-1 hYigVs"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>The hats are announced at the Good Food Guide Awards.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Ashley Ludkin</span></cite></figcaption></figure><p><strong>How do </strong><strong><em>Good Food Guid</em></strong><strong>e reviews differ from others?</strong></p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>Every venue in the <em>Good Food Guide</em> has been reviewed by one of our team in the past 12 months. We visit many others that don’t make the cut. </p><p>We’re often asked if we tell restaurant owners when we’re coming in, if we get free meals or if we get paid by the venues we review. We don’t. Just as we have done for more than 40 years, reviewers book under a pseudonym and pay their bill like everyone else. </p><p>Every venue is scored according to a strict set of criteria (see below), and every score is discussed by a panel of senior reviewers.</p><p><strong>Can restaurants pay for inclusion in the Guide?</strong></p><p>No restaurant can pay to be included in the <em>Good Food Guide</em>. In fact, <em>The Age</em> and<em> Sydney Morning Herald</em> spend hundreds of thousands of dollars in Australian restaurants each year to put the Guide together.</p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>The <em>SMH </em>and <em>Age Good Food Guides</em> should not be confused with the Australian Good Food Guide, a completely separate organisation that asks restaurants for payment to be featured recommendations. </p><p><strong>Do sponsors and commercial partners influence the Guide?</strong></p><p>Sponsors and commercial partners have no influence over which restaurants are included in the Guide, and are in no way involved in the selection, scoring or awards process. </p><p><strong>Home of the hats </strong></p><p>Heard the expression, “It’s a hatted restaurant”? The chefs’ hat rating system was created by the<em> Good Food Guide</em> more than 40 years ago to give readers a sense of what to expect in terms of food, service and experience. It has been the cornerstone of our rating system ever since.</p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>How the hats work</strong></p><p>Each restaurant reviewed in the Guide<em> </em>is scored out of 20: 10 points for food, five for hospitality, three for setting and experience, and two for value. </p><p>Our reviewers are guided by what the venue sets out to achieve when determining scores. Not all restaurants that have the same score will necessarily look and feel the same. It’s more about whether the venue is succeeding in being the best version of itself.</p><p>Restaurants scoring 15 or above are awarded one hat, those scoring 16 or 17 receive two hats, and those between 18 and 20 receive three hats. Those scoring 14 or below will be included in the Guide<em> </em>if the reviewer or senior panel awards them a Critics’ Pick tick.</p><figure class="sc-f6696da4-1 dbOiGP"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.6077%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e55b36509f4abdd240f677cbbe49106610b250e1, https://static.ffx.io/images/$zoom_0.6077%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/e55b36509f4abdd240f677cbbe49106610b250e1 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.6077%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e55b36509f4abdd240f677cbbe49106610b250e1, https://static.ffx.io/images/$zoom_0.6077%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/e55b36509f4abdd240f677cbbe49106610b250e1 2x"/><img alt=" " loading="lazy" src="https://static.ffx.io/images/$zoom_0.6077%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e55b36509f4abdd240f677cbbe49106610b250e1" srcSet="https://static.ffx.io/images/$zoom_0.6077%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e55b36509f4abdd240f677cbbe49106610b250e1, https://static.ffx.io/images/$zoom_0.6077%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/e55b36509f4abdd240f677cbbe49106610b250e1 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span> </span><cite class="sc-f6696da4-2 gVjFsr">Photo: <span class="sc-f6696da4-3 hfVqIl">Good Food</span></cite></figcaption></figure></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>What’s a Critics’ Pick?</strong></p><p>Because the definition of an enjoyable dining experience is broader than it’s ever been, in 2023 we introduced the Critics’ Pick, marked by a tick symbol. </p><p>These venues may not fit comfortably into the traditional scoring system, particularly in the areas of setting and service, scoring below 14, but are some of the most exciting places to eat. They contribute in a meaningful way to the city’s food culture and are worth celebrating. </p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/these-under-the-radar-restaurants-might-not-score-a-hat-but-the-critics-can-t-get-enough-of-them-20231011-p5ebh5.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.13610586011342155%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/e4d71cf97671d7aa54cdba81903f03928ef5f890, https://static.ffx.io/images/$zoom_0.13610586011342155%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/e4d71cf97671d7aa54cdba81903f03928ef5f890 2x"/><img alt="Chef Omar Hsu at his counter." loading="lazy" src="https://static.ffx.io/images/$zoom_0.10207939508506617%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_83%2C$y_0/t_crop_custom/q_86%2Cf_auto/e4d71cf97671d7aa54cdba81903f03928ef5f890" srcSet="https://static.ffx.io/images/$zoom_0.10207939508506617%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_83%2C$y_0/t_crop_custom/q_86%2Cf_auto/e4d71cf97671d7aa54cdba81903f03928ef5f890, https://static.ffx.io/images/$zoom_0.10207939508506617%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_83%2C$y_0/t_crop_custom/q_62%2Cf_auto/e4d71cf97671d7aa54cdba81903f03928ef5f890 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/these-under-the-radar-restaurants-might-not-score-a-hat-but-the-critics-can-t-get-enough-of-them-20231011-p5ebh5.html">These Sydney restaurants might not score a hat, but the critics can’t get enough of them</a></h3></div></div></aside><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/melbourne-eating-out/the-20-restaurants-good-food-guide-critics-can-t-get-enough-of-20231016-p5ecpo.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.4960565217391305%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_233%2C$y_122/t_crop_custom/q_86%2Cf_auto/eb37dfbf09deb1a16bd0ef8828e6620fd0abebda, https://static.ffx.io/images/$zoom_0.4960565217391305%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_233%2C$y_122/t_crop_custom/q_62%2Cf_auto/eb37dfbf09deb1a16bd0ef8828e6620fd0abebda 2x"/><img alt="The namesake banh cuon at Xuan Banh Cuon in Sunshine." loading="lazy" src="https://static.ffx.io/images/$zoom_0.33785757121439286%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_203%2C$y_53/t_crop_custom/q_86%2Cf_auto/8885ca6d0a4b9cc0a4c84def83a2a754ad199839" srcSet="https://static.ffx.io/images/$zoom_0.33785757121439286%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_203%2C$y_53/t_crop_custom/q_86%2Cf_auto/8885ca6d0a4b9cc0a4c84def83a2a754ad199839, https://static.ffx.io/images/$zoom_0.33785757121439286%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_203%2C$y_53/t_crop_custom/q_62%2Cf_auto/8885ca6d0a4b9cc0a4c84def83a2a754ad199839 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/melbourne-eating-out/the-20-restaurants-good-food-guide-critics-can-t-get-enough-of-20231016-p5ecpo.html">20 under-the-radar restaurants the Good Food Guide reviewers love</a></h3></div></div></aside></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>A restaurant may be a reliable suburban bistro beloved by locals, but to be awarded a Critics’ Pick tick, it needs to stand out from the pack by satisfying the following points by being:</p><ul><li>somewhere you would cross town to visit,</li><li>among the best in its style of cuisine and offering,</li><li>somewhere you would recommend to friends,</li><li>a place that adds something special to the city’s dining culture and conversation.</li></ul><p><strong>How often do you review venues?</strong></p><p>Every year we head into venues across Victoria and NSW to assess whether they’re up to scratch. We write a fresh review and score based on this visit.</p><p>Some venues are visited multiple times if there is a discrepancy in reviewers’ scores or if major changes have taken place between visits. In particular, decisions over whether a venue goes from two hats to three or three to two, will involve multiple visits by senior reviewers.</p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>How do you choose which restaurants are reviewed?</strong></p><p>Any restaurant that scored 14.5 or more in the previous edition is reassessed. A new venue is considered if it looks interesting and exciting, or if there’s proven talent at the helm. An older establishment may be featured for the first time if a reviewer (or perhaps a reader) recommends it for doing something that sets it apart from others of its kind in the area. </p><figure class="sc-f6696da4-1 dbOiGP"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.2836%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_109%2C$y_0/t_crop_custom/q_86%2Cf_auto/bce3b75cab4083d9afe2ae1b6ab536e4a0c34827, https://static.ffx.io/images/$zoom_0.2836%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_109%2C$y_0/t_crop_custom/q_62%2Cf_auto/bce3b75cab4083d9afe2ae1b6ab536e4a0c34827 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.2836%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_109%2C$y_0/t_crop_custom/q_86%2Cf_auto/bce3b75cab4083d9afe2ae1b6ab536e4a0c34827, https://static.ffx.io/images/$zoom_0.2836%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_109%2C$y_0/t_crop_custom/q_62%2Cf_auto/bce3b75cab4083d9afe2ae1b6ab536e4a0c34827 2x"/><img alt="Illustration: Simon Letch " loading="lazy" src="https://static.ffx.io/images/$zoom_0.2836%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_109%2C$y_0/t_crop_custom/q_86%2Cf_auto/bce3b75cab4083d9afe2ae1b6ab536e4a0c34827" srcSet="https://static.ffx.io/images/$zoom_0.2836%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_109%2C$y_0/t_crop_custom/q_86%2Cf_auto/bce3b75cab4083d9afe2ae1b6ab536e4a0c34827, https://static.ffx.io/images/$zoom_0.2836%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_109%2C$y_0/t_crop_custom/q_62%2Cf_auto/bce3b75cab4083d9afe2ae1b6ab536e4a0c34827 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>Illustration: Simon Letch </span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl"> </span></cite></figcaption></figure><p><strong>If a restaurant is reviewed by Good Food during the year, will it automatically get the same score in the Guide?</strong></p><p>Not necessarily. Every year we re-review every restaurant listed in the Guide. Because of this, a restaurant visited by our sister publication Good Food shortly after it opened may score, say, 16/20. But it may receive a different score in the <em>Good Food Guide</em> after having been revisited months later. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>Do you ever wear disguises?</strong></p><p>Not usually. But the occasional baseball cap and pair of chemist-bought glasses have foiled even the most eagle-eyed maitre d’.</p><div class="sc-9dc2d79a-0 iNzvVk noPrint"><iframe data-testid="embed-iframe" frameBorder="0" height="157" loading="lazy" src="https://www.smh.com.au/interactive/modules/faq/index.html?resizable=true&v=986&configUrl=https://www.smh.com.au/interactive/hub/configs/frequently-asked-questions/21915.json&v=0.5552958918276001" class="sc-4884c0-0 sc-9dc2d79a-1 eVphUQ dBCfnr"></iframe></div><p><strong>The fact-checking process</strong></p><p>Reviewers are required to provide details about every dish they ate, and to check with the venue if they’re unsure about the veracity of any of the claims in the write-up. Often, if something seems awry, our editors or subeditors will follow up, either by email or phone, for a line-by-line check of the review. Asking obvious and sometimes tedious questions is part and parcel of good fact-checking and journalism. </p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>How are any conflicts of interest handled?</strong></p><p>Reviewers are required to declare any conflicts of interest to their editors upon receiving a commission. If a reviewer has any conflict of interest, they won’t be assigned the review and it will be allocated to someone else. </p><p>Our reviewers work in a range of fields, and many of them are freelancers. Conflicts of interest – former or current professional relationships, personal relationships – are inevitable. This is why we require reviewers to declare them up front, and reassign reviews where a conflict exists. </p><p>Some examples might include where a reviewer engages in copywriting for a restaurant group, co-writes, ghost-writes or edits a book by a chef, is close friends with a restaurant owner or chef, or has previously worked for them or alongside them. In all cases, the review would be reassigned to someone else. In the case of editors and discussions over scores or hats, they’ll defer to the other senior panel members where any conflicts may exist.</p><blockquote data-testid="pull-quote" class="sc-d8f36b77-0 hDSEOl"><div>Apart from being professional writers, our reviewers are professional eaters.</div></blockquote></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p><strong>Do you need a culinary (or any) qualification to be a reviewer? </strong></p><p>It can help, but the thing we require most from our reviewers is that they represent the public. We expect reviewers to have a certain level of interest and expertise in food and drink, but their role, above all, is to represent the diner, to convey to them what it’s like to go to a venue and eat and drink there, and whether it’s worth their time and money. </p><p>In one sense, apart from being professional writers, our reviewers are professional eaters, with years – often decades – of accumulated experience interrogating food and restaurants behind them.</p><figure class="sc-f6696da4-1 dbOiGP"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 1000px)" srcSet="https://static.ffx.io/images/$zoom_0.12002540220152413%2C$multiply_1.2063%2C$ratio_0.666667%2C$width_378%2C$x_47%2C$y_0/t_crop_custom/q_86%2Cf_auto/b4f243aacb6f5167e4a12af678a6dc2058b02330, https://static.ffx.io/images/$zoom_0.12002540220152413%2C$multiply_2.4127%2C$ratio_0.666667%2C$width_378%2C$x_47%2C$y_0/t_crop_custom/q_62%2Cf_auto/b4f243aacb6f5167e4a12af678a6dc2058b02330 2x"/><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.12002540220152413%2C$multiply_1.1587%2C$ratio_0.666667%2C$width_378%2C$x_47%2C$y_0/t_crop_custom/q_86%2Cf_auto/b4f243aacb6f5167e4a12af678a6dc2058b02330, https://static.ffx.io/images/$zoom_0.12002540220152413%2C$multiply_2.3175%2C$ratio_0.666667%2C$width_378%2C$x_47%2C$y_0/t_crop_custom/q_62%2Cf_auto/b4f243aacb6f5167e4a12af678a6dc2058b02330 2x"/><img alt="The Age Good Food Guide 2024 cover star, Clover in Richmond." loading="lazy" src="https://static.ffx.io/images/$zoom_0.12002540220152413%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_47%2C$y_0/t_crop_custom/q_86%2Cf_auto/b4f243aacb6f5167e4a12af678a6dc2058b02330" srcSet="https://static.ffx.io/images/$zoom_0.12002540220152413%2C$multiply_1.545%2C$ratio_0.666667%2C$width_378%2C$x_47%2C$y_0/t_crop_custom/q_86%2Cf_auto/b4f243aacb6f5167e4a12af678a6dc2058b02330, https://static.ffx.io/images/$zoom_0.12002540220152413%2C$multiply_3.0899%2C$ratio_0.666667%2C$width_378%2C$x_47%2C$y_0/t_crop_custom/q_62%2Cf_auto/b4f243aacb6f5167e4a12af678a6dc2058b02330 2x" class="sc-7e695d1d-1 gDgfiA"/></picture></div><figcaption class="sc-f6696da4-0 eqmGX" data-testid="figure-caption"><span>The Age Good Food Guide 2024 cover star, Clover in Richmond.</span><cite class="sc-f6696da4-2 jZQpUD"><span class="sc-f6696da4-3 hfVqIl">Jana Langhorst</span></cite></figcaption></figure><p><strong>It must be nice to be paid to eat free meals</strong></p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>It’s true that Good Food covers the bill, but contrary to popular belief, our reviewers are paid nothing for eating a meal. They’re paid for writing the reviews. Rates are industry standard, and there are guidelines on how much food and drink reviewers can expense. </p><p>Given the time, expertise and labour that goes into visiting venues and writing the reviews and notes, filing receipts and invoicing, many reviewers are doing it simply because they’re passionate about the industry, and are dedicated to celebrating it.</p><p><strong>How is Good Food tackling allegations of misconduct in hospitality?</strong></p><p>The inclusion of venues in the Guide is at the editors’ discretion. </p><p>If a venue is known to allow criminal offences, particularly of a violent or sexual nature, <a class="inline-link" href="/goodfood/eating-out/the-good-food-guide-drops-swillhouse-venues-introduces-workplace-culture-award-20240829-p5k6eb.html">they exclude themselves from being included</a> in the <em>Good Food Guide</em>. We can’t, in good conscience, recommend venues that are known to allow or perpetrate abuse, especially when it rises to the level of criminal abuse.</p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>This position represents the biggest evolution to the <em>Good Food Guide</em>’s approach to reviews in its four-decade history, and widens the criteria we may use to decide which restaurants, bars and cafes we recommend. <em>The Good Food Guide</em> is still about where our editors recommend you eat, but in 2024 we believe diners also care about ethics.</p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/the-good-food-guide-drops-swillhouse-venues-introduces-workplace-culture-award-20240829-p5k6eb.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.10230040595399188%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_13/t_crop_custom/q_86%2Cf_auto/d94bf9b71b119b40788df8bba8992ac6c0b14674, https://static.ffx.io/images/$zoom_0.10230040595399188%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_13/t_crop_custom/q_62%2Cf_auto/d94bf9b71b119b40788df8bba8992ac6c0b14674 2x"/><img alt="Le Foote in The Rocks." loading="lazy" src="https://static.ffx.io/images/$zoom_0.073%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_57%2C$y_0/t_crop_custom/q_86%2Cf_auto/d94bf9b71b119b40788df8bba8992ac6c0b14674" srcSet="https://static.ffx.io/images/$zoom_0.073%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_57%2C$y_0/t_crop_custom/q_86%2Cf_auto/d94bf9b71b119b40788df8bba8992ac6c0b14674, https://static.ffx.io/images/$zoom_0.073%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_57%2C$y_0/t_crop_custom/q_62%2Cf_auto/d94bf9b71b119b40788df8bba8992ac6c0b14674 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><ul class="sc-7bc57f94-0 kFNNi"><li class="sc-7bc57f94-1 sc-7bc57f94-2 efkbvd kukcTT">Opinion</li></ul><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/eating-out/the-good-food-guide-drops-swillhouse-venues-introduces-workplace-culture-award-20240829-p5k6eb.html">The Good Food Guide drops Swillhouse venues, introduces workplace culture award</a></h3></div></div></aside><p><strong>Why are there venues in the Guide</strong><strong><em> </em></strong><strong>where people say offences have taken place? </strong></p><p>Investigating hospitality workplaces is far from easy. We can’t rely on rumour or gut feeling, or exclude venues and people for behaviours we find objectionable. It requires the highest standards of reporting, and not all investigations are published. At times, we may investigate allegations but be unable to substantiate the claims. </p><p>You may know something, but we may not. To report an instance of unethical behaviour in the hospitality industry, use this form so we can follow it up. This is the first step in a long road, and it will take time to investigate every tip we receive.</p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><div class="sc-9dc2d79a-0 iNzvVk noPrint"><iframe data-testid="embed-iframe" frameBorder="0" height="157" loading="lazy" src="https://www.theage.com.au/interactive/modules/tip-jar/?resizable=true&v=989&config=https://tipstar-backend.herokuapp.com/get-tip-jar/2132" class="sc-4884c0-0 sc-9dc2d79a-1 eVphUQ dBCfnr"></iframe></div><p><strong>If a venue is dropped from the Guide, does that mean allegations have been made against them? Or that allegations have been substantiated? </strong></p><p>No. Venues are excluded for many reasons including:</p><ul><li>A drop in score due to the quality of the food, service and/or setting</li><li>Not satisfying the criteria for either a hat or a Critics’ Pick tick</li><li>Not representing the best or most exciting dining of the moment</li></ul><p><strong>How does an organisation that has previously had an unacceptable culture become eligible again? </strong></p></div><div class="container"><div class="sc-54c4a04e-0 fgyoRe adWrapper noPrint sc-8081bea6-3 fFvzwl" data-testid="ad"><div class="sc-54c4a04e-1 epCboS"></div><small class="sc-54c4a04e-2 hVAhMy">Advertisement</small></div></div><div class="sc-4adf058a-0 eYjtxP"><p>The <em>Good Food Guide</em> is an annual publication and inclusion is at the discretion of the editors. If we are satisfied that enough new and far-reaching and transformative policies and procedures have been put in place, and real relevant changes have been made, the editors will consider reinstatement to the Guide.</p><p><em>The winners of The Sydney Morning Herald Good Food Guide 2025 Awards will be announced on November 11, presented by Vittoria Coffee and Oceania Cruises. </em>The Sydney Morning Herald Good Food Guide 2025<em> will be on sale from November 12.</em></p><p><em>The winners of The Age Good Food Guide 2025 Awards will be announced on November 18, presented by Vittoria Coffee and Oceania Cruises. </em>The Age Good Food Guide 2025<em> will be on sale from November 19.</em></p><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/melbourne-eating-out/from-the-hats-to-what-s-hot-everything-you-need-to-know-from-the-age-good-food-guide-awards-20231103-p5ehe3.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.07954545454545454%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce, https://static.ffx.io/images/$zoom_0.07954545454545454%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce 2x"/><img alt="The Age Good Food Guide Awards" loading="lazy" src="https://static.ffx.io/images/$zoom_0.0597%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_105%2C$y_0/t_crop_custom/q_86%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce" srcSet="https://static.ffx.io/images/$zoom_0.0597%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_105%2C$y_0/t_crop_custom/q_86%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce, https://static.ffx.io/images/$zoom_0.0597%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_105%2C$y_0/t_crop_custom/q_62%2Cf_auto/64302a77e6cb7f838bf1a1af31e021cbf29f02ce 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><ul class="sc-7bc57f94-0 kFNNi"><li class="sc-7bc57f94-1 sc-7bc57f94-2 efkbvd fLuDbc">Collection</li></ul><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/melbourne-eating-out/from-the-hats-to-what-s-hot-everything-you-need-to-know-from-the-age-good-food-guide-awards-20231103-p5ehe3.html">Everything you need to know from The Age Good Food Guide 2024 Awards</a></h3></div></div></aside><aside data-testid="related-story" class="sc-19c0b090-0 iHphBG"><div class="sc-6f4f1d46-0 dJzkXj" data-an-position="1" data-testid="story-tile"><figure class="sc-8825a2fb-0 jpvxIf"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/from-the-hats-to-what-s-hot-everything-you-need-to-know-from-the-smh-good-food-guide-awards-20231103-p5ehgs.html" tabindex="-1"><div class="sc-7e695d1d-0 dtxwlC"><picture><source media="(min-width: 750px)" srcSet="https://static.ffx.io/images/$zoom_0.09228515625%2C$multiply_0.2222%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_86%2Cf_auto/32d6262be28ced89ba835fe97d6786abedd95a42, https://static.ffx.io/images/$zoom_0.09228515625%2C$multiply_0.4444%2C$ratio_1.5%2C$width_756%2C$x_0%2C$y_0/t_crop_custom/q_62%2Cf_auto/32d6262be28ced89ba835fe97d6786abedd95a42 2x"/><img alt="Vittoria Coffee Legend Award winner Kylie Kwong." loading="lazy" src="https://static.ffx.io/images/$zoom_0.06918008784773061%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_43%2C$y_0/t_crop_custom/q_86%2Cf_auto/32d6262be28ced89ba835fe97d6786abedd95a42" srcSet="https://static.ffx.io/images/$zoom_0.06918008784773061%2C$multiply_0.254%2C$ratio_1%2C$width_378%2C$x_43%2C$y_0/t_crop_custom/q_86%2Cf_auto/32d6262be28ced89ba835fe97d6786abedd95a42, https://static.ffx.io/images/$zoom_0.06918008784773061%2C$multiply_0.5079%2C$ratio_1%2C$width_378%2C$x_43%2C$y_0/t_crop_custom/q_62%2Cf_auto/32d6262be28ced89ba835fe97d6786abedd95a42 2x" class="sc-7e695d1d-1 eOOgRW"/></picture></div></a></figure><div class="sc-6f4f1d46-1 dQpcCa"><ul class="sc-7bc57f94-0 kFNNi"><li class="sc-7bc57f94-1 sc-7bc57f94-2 efkbvd fLuDbc">Collection</li></ul><h3 class="sc-6f4f1d46-2 SlwOS"><a class="sc-cba76dee-0 oQxeF" href="/goodfood/sydney-eating-out/from-the-hats-to-what-s-hot-everything-you-need-to-know-from-the-smh-good-food-guide-awards-20231103-p5ehgs.html">From the hats to what’s hot: All the winners at the SMH Good Food Guide 2024 Awards</a></h3></div></div></aside></div><div class="noPrint article" id="hard-reg-wall-piano-id"></div><div class="sc-5572f931-0 jGgTyy 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In fact, \u003Cem\u003EThe Age\u003C\u002Fem\u003E and\u003Cem\u003E Sydney Morning Herald\u003C\u002Fem\u003E spend hundreds of thousands of dollars in Australian restaurants each year to put the Guide together.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EThe \u003Cem\u003ESMH \u003C\u002Fem\u003Eand \u003Cem\u003EAge Good Food Guides\u003C\u002Fem\u003E should not be confused with the Australian Good Food Guide, a completely separate organisation that asks restaurants for payment to be featured recommendations. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EDo sponsors and commercial partners influence the Guide?\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003ESponsors and commercial partners have no influence over which restaurants are included in the Guide, and are in no way involved in the selection, scoring or awards process. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EHome of the hats \u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EHeard the expression, “It’s a hatted restaurant”? 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We write a fresh review and score based on this visit.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003ESome venues are visited multiple times if there is a discrepancy in reviewers’ scores or if major changes have taken place between visits. In particular, decisions over whether a venue goes from two hats to three or three to two, will involve multiple visits by senior reviewers.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EHow do you choose which restaurants are reviewed?\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EAny restaurant that scored 14.5 or more in the previous edition is reassessed. A new venue is considered if it looks interesting and exciting, or if there’s proven talent at the helm. 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But it may receive a different score in the \u003Cem\u003EGood Food Guide\u003C\u002Fem\u003E after having been revisited months later. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EDo you ever wear disguises?\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003ENot usually. But the occasional baseball cap and pair of chemist-bought glasses have foiled even the most eagle-eyed maitre d’.\u003C\u002Fp\u003E"},{"url":"https:\u002F\u002Fwww.smh.com.au\u002Finteractive\u002Fmodules\u002Ffaq\u002Findex.html?resizable=true&v=986&configUrl=https:\u002F\u002Fwww.smh.com.au\u002Finteractive\u002Fhub\u002Fconfigs\u002Ffrequently-asked-questions\u002F21915.json&v=0.5552958918276001","type":"IFRAME","displayWidth":"CONTENT"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EThe fact-checking process\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EReviewers are required to provide details about every dish they ate, and to check with the venue if they’re unsure about the veracity of any of the claims in the write-up. Often, if something seems awry, our editors or subeditors will follow up, either by email or phone, for a line-by-line check of the review. Asking obvious and sometimes tedious questions is part and parcel of good fact-checking and journalism. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EHow are any conflicts of interest handled?\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EReviewers are required to declare any conflicts of interest to their editors upon receiving a commission. If a reviewer has any conflict of interest, they won’t be assigned the review and it will be allocated to someone else. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EOur reviewers work in a range of fields, and many of them are freelancers. Conflicts of interest – former or current professional relationships, personal relationships – are inevitable. This is why we require reviewers to declare them up front, and reassign reviews where a conflict exists. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003ESome examples might include where a reviewer engages in copywriting for a restaurant group, co-writes, ghost-writes or edits a book by a chef, is close friends with a restaurant owner or chef, or has previously worked for them or alongside them. In all cases, the review would be reassigned to someone else. In the case of editors and discussions over scores or hats, they’ll defer to the other senior panel members where any conflicts may exist.\u003C\u002Fp\u003E"},{"type":"QUOTE","markup":"Apart from being professional writers, our reviewers are professional eaters.","quoteType":"PULL_QUOTE"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EDo you need a culinary (or any) qualification to be a reviewer? \u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EIt can help, but the thing we require most from our reviewers is that they represent the public. We expect reviewers to have a certain level of interest and expertise in food and drink, but their role, above all, is to represent the diner, to convey to them what it’s like to go to a venue and eat and drink there, and whether it’s worth their time and money. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EIn one sense, apart from being professional writers, our reviewers are professional eaters, with years – often decades – of accumulated experience interrogating food and restaurants behind them.\u003C\u002Fp\u003E"},{"type":"IMAGE","image":{"crop":{"zoom":0.12002540220152413,"width":378,"offsetX":47,"offsetY":0},"type":"PORTRAIT_2_3","credit":"Jana Langhorst","source":"The Age","caption":"The Age Good Food Guide 2024 cover star, Clover in Richmond.","mediaId":"b4f243aacb6f5167e4a12af678a6dc2058b02330","animated":false,"mimeType":"image\u002Fjpeg"}},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EIt must be nice to be paid to eat free meals\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EIt’s true that Good Food covers the bill, but contrary to popular belief, our reviewers are paid nothing for eating a meal. 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Rates are industry standard, and there are guidelines on how much food and drink reviewers can expense. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EGiven the time, expertise and labour that goes into visiting venues and writing the reviews and notes, filing receipts and invoicing, many reviewers are doing it simply because they’re passionate about the industry, and are dedicated to celebrating it.\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003E\u003Cstrong\u003EHow is Good Food tackling allegations of misconduct in hospitality?\u003C\u002Fstrong\u003E\u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EThe inclusion of venues in the Guide is at the editors’ discretion. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EIf a venue is known to allow criminal offences, particularly of a violent or sexual nature, \u003Cx-placeholder id=\"79c83ae3793a512f7c04330429f404927c891c79\"\u003E\u003C\u002Fx-placeholder\u003E in the \u003Cem\u003EGood Food Guide\u003C\u002Fem\u003E. 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We can’t rely on rumour or gut feeling, or exclude venues and people for behaviours we find objectionable. It requires the highest standards of reporting, and not all investigations are published. At times, we may investigate allegations but be unable to substantiate the claims. \u003C\u002Fp\u003E"},{"type":"MARKUP","markup":"\u003Cp\u003EYou may know something, but we may not. To report an instance of unethical behaviour in the hospitality industry, use this form so we can follow it up. 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