How does the Good Food Guide work? Do restaurants know reviewers are coming? Are there disguises? What do hatted chefs think of the whole shebang?
To celebrate the release of the Good Food Guide 2020, readers are invited to a Roman-influenced dinner on September 24 at The Westin Melbourne, cooked by chefs Guy Grossi of Perth's hatted Garum (and Grossi Florentino), and Michael Greenlaw of Allegro at The Westin Melbourne.
Over gruyere, gougeres and classic spritz, pecorino and silverbeet creste di gallo (cock's comb pasta), and Rome's springtime suckling lamb hero, abbacchio alla romana, diners can fire questions at both chefs and the Guide's senior team, including Good Food editor Ardyn Bernoth, deputy editor Roslyn Grundy and critic Gemima Cody.
The dinner is $135, which includes four courses and matched drinks.
Bookings: Book online via Eventbrite, or contact Allegro 03 9635 222 or email@example.com
Swiss Gruyere Vieux gougeres with burnt green leek
Papillon Roquefort & Cognac cream terrine with 4 pillars marmalade and fruit toast
Marcel Petite Comté Réservation custard tarts
Classic Aperol Spritz cocktails
NV Grossi by Canella Prosecco 'Gusto d'Oro' Glera, Veneto, Italy
Crudo - Kingfish, pickled cucumber, dill, lemon, garum
2017 GARUM by Voyager Estate SSB, Margaret River, WA
Creste di Gallo - Pecorino, silver beet, sultana
2017 Falesco Est! Est! Est! Montefiascone DOP 'Poggio dei Gelsi' Trebbiano Malvasia Roscetto
Abbacchio alla Romana - Lamb, parmigiano, bread
2017 GARUM by Voyager Estate, Cabernet Merlot, Margaret River, WA
Caramelised salted white chocolate tiramisu, Mr Black Cold Brew Coffee Liqueur, Valrhona dulcey wafer balls
Castellani Vin Santo IGP 'Solo Arte' Trebbiano Toscano