I have a love/hate relationship with menu writing. I love writing menus for all the obvious reasons such as the creative outlet the act of writing an interesting menu provides. Ironically, I hat wr… ...

That means writing a menu with restraint, limiting sophisticated culinary terms and making sure not every dish is something along the lines of sea bream (a fish variety).

WRITING is an underrated skill among Australian chefs. Underrated not only by the chefs themselves but by us, their customers, too.

Menus are usually things you quickly scan before discarding, that you spill red wine on, or fold up to stabilise a wobbly table leg. For food writer Diana Henry though, menus are so much more than ...

Chef Jamey Fader stirs the pot with his opinion on what's wrong with today's restaurant menu descriptions.