Editor's letter: Staying connected in a world without diners
We now live in a world where restaurants are closed to diners, a devastating turn of events in an unprecedented global crisis.
Most restaurants have pivoted over the past week to become takeaway businesses. Their metamorphosis has been heartbreaking, inspiring and so, so swift. Survival will do that to you.
The message for the dining public is simple: If we want our restaurants, cafes and bars to exist not only when COVID-19 has passed, but in many cases beyond the next few weeks, we must embrace eating restaurant food at home, if we're in a position to do so.
Maybe ordering restaurant food becomes a treat for when you need a break from cooking all that food you have filled your pantry with. There are boxes of meat and fruit available, jars of passata and comfort food being created in the kitchens of one-, two- and three-hat restaurants.
All of our lives have changed since last Tuesday's Good Food hit newsstands. Our entire team is now working from home to bring you our Tuesday section, Good Food Magazine (the next edition is due out on April 3) and our website.
But we figure you need cooking advice and recipes now more than ever, so we are working hard to bring you everything we can think of to make your lives at home easier and more delicious.
We want to help you and we also want to help people in need, so as the weeks go on we will show you ways you can contribute to food and restaurant-related charities.
And because we all need to keep talking to get through this, we would love to hear from you! Please get in touch with us at editorial@goodfood.com.au, on Twitter at @goodfoodAU or on Instagram at @goodfoodau if there is some content you would love to see and we'll do our best to make it happen. Let's all stay connected. That, along with eating and drinking well, seem like the best ingredients for sanity right now.
Ardyn Bernoth, national Good Food Editor
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