Summer Series: Why all restaurant menus are starting to look the same

The podcast is on holiday right now so we are replaying some of our favourite episodes as part of a summer series.

In June, The Fin spoke with AFR Magazine culinary editor Jill Dupleix about a trend in Australian dining that was bugging her.

All the restaurant menus looked the same.

She wrote a story for the magazine about this and on the cover was a photograph of a cracked plate with Kingfish crudo prepared in four different ways. 

So please enjoy this discussion with Jill about the broken business model for Australian restaurants and why some food trends have lingered for more than a decade.

Background reading:

Why the world’s best restaurant is taking up residency down under Chef Mauro Colagreco is bringing a team of 20 to create a uniquely Sydney version of his three-Michelin star French diner Mirazur.

Why top restaurateurs are opening spin-offs right next door You can do degustation at Ides in Melbourne, and now you can go next door to March and settle for a bar snack also prepared by chef Peter Gunn.

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