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17 August 2026

The costly contradiction hiding in Australian kitchens

Downunder Voices Newsroom

The costly contradiction hiding in Australian kitchens

As the cost of living bites, Australians are trying to make food last longer. But could they be needlessly wasting it as well?

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17 August 2026

Melbourne’s Armenian-Lebanese eatery Zareh named Gourmet Traveller’s restaurant of the year

Previous winners of the award have included Saint Peter, Attica, Orana by the late Jock Zonfrillo, and Quay Armenian-Lebanese eatery Zareh has been named Gourmet Traveller’s restaurant of the year, in a category of the annual industry awards that has historically been dominated by European-leaning cuisine and fine-dining establishments. The restaurant’s menu pulls from the Armenian, Egyptian and Lebanese backgrounds of co-owners Tom Sarafian and Jinane Bou-Assi: aish baladi (Egyptian flatbread) is made with a flour milled in the Mornington Peninsula; kafta nayyah comprises raw minced lamb from Tasmania and Victoria; hummus is crowned with spanner crab.

Source: The Guardian WorldOriginal source

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