Too much tucker in Canberra restaurants?

@Loquaciousness: I agree 100%!

I’ve said it before on RA, and I’ll say it again – I’m a big fan of tasty, quality, well-prepared food. The Melbournites can keep their stack-and-drizzle little things any day. I want to eat it not take a photo of it.

L

Primal, for some people the primary role of a restaurant is to provide an experience that they enjoy. For such people, spending $300 on a small-but-perfectly-formed restaurant meal is no different to others spending a similar amount on, say, Formula 1 tickets, or a night at the theatre. It’s about the experience rather than the calories – if you’re going to a fine dining restaurant purely for the nutrients, then I dare say you’re missing the point.

The primary role of a restaurant is to fill my stomach. When you do not understand this, you should stop trying to be a restaurant critic.

> Canberra dining is utter, utter rubbish

I’m guessing you’re eating in the wrong places. I’ve had better meals here than anywhere. I’m more of the opinion that individual restaurants are different, rather than “Melbourne good, Sydney bad” generalisations. Would a great chef from Melbourne who moved to Canberra suddenly start cooking crap food?

If that was the worst thing he could complain about then that is a real credit to our local restaurants. Take it as a compliment ! He clearly had to find something negative to appease the Melbourne readers.

Canberra dining is utter, utter rubbish. That we put up with such substandard food, drinks and service is beyond me.

Melbourne dining is miles ahead of Sydney, and lightyears away from Canberra.

Stop putting up with rubbish, fellow Canberrans!

Similarly, everybody knows that real journalists don’t write for the Herald Sun. What next – an expose of Canberra restaurants on Today Tonight?

C’mon people, everybody knows that a true celebrity would never deign to eat more than one artistically placed lettuce leaf ….

When it comes to food, Canberra just can’t cut the mustard.

Wankers. If you’re going to judge food quality based on inverse serving size, I would submit that you’ve missed the point. That’s like judging wine by its price (in which case I’ve got some extremely expensive wine to sell you at a generous discount). How about judging it by…say…it’s taste and presentation? Or is that getting too complex? Is all that’s required to be a food critic these days a set of scales and a ruler?

What a ‘tard!

I thought Chris Wallace was a free lancer matey?

maybe the critic should remove their stomach staple???

“Every food snob knows the implicit fine dining equation: small serves signal high quality. Too much was slapped on the plate in even the best national capital restaurants…”

…except in the Parliamentary dining room. 😉

Huh? Are servings were too generous?

I’d submit a slightly edited version…

“Every normal person knows the implicit fine dining equation: people who actually expect small serves & think that a generous serve is bad are suffering high wankery.”