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In today’s age where we are becoming more and more conscious of where we're spend our hard earned money, it’s fast becoming a social no-no to support businesses that aren’t run ethically.

Introducing The Truth, Love and Clean Cutlery guide.

The world’s first guide to truly exemplary, organic, sustainable, and ethical restaurants.


The Truth, Love & Clean Cutlery guide aims to identify those restaurants and food experiences that go above and beyond great food and wine in the ethical and sustainable ways with which they run their business. 

Renowned Australian food writer Jill Dupleix, along with a hand picked editorial team of experienced food writers across the nation, have collaborated to create this guide that is encouraging more chefs and restaurants to practice ethical and sustainable methods.

“We live in a changing world, where our choices now dictate the future”, says founding Editor, Jill Dupleix.

“If this guide encourages more chefs and restaurateurs to do the right thing, and encourages more diners to support them, then it will have a resounding impact”.

A World edition that includes restaurants from forty-five countries will also be available, and simultaneous editions will publish in the United Kingdom, edited by UK’s Times newspaper restaurant critic Giles Coren, and the United States, introduced by Alice Waters of Chez Panisse.

Blackwell & Ruth, the award-winning publisher ofThe Great Australian Cookbook, 200 Women: who will change the way you see the world and Short Cuts To Glory with Matt Okine, Blackwell & Ruth is proud to be compiling such an important and timely series focusing on issues that really matter.

For the past decade, chefs and restaurateurs have been placing greater value on sourcing local and seasonal produce, reducing carbon emissions, minimizing waste, supporting sustainable practice by farmers, producers and wine-makers, and being an active part of their own communities. At the same time, more diners want their money to go to restaurants with high standards of ethics, integrity and sustainability as well as high standards of great food and wine and good times.

This guide aims to bring everyone together at the table. At last, the deeply held beliefs of both diners and chefs are beginning to align and reconnect.


Five per cent of the originating publisher’s revenue from sales of this book will benefit the National Indigenous Culinary Institute (NICI), which creates and supports training programmes for aspiring Indigenous chefs.


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Rhiannon Lewin (TLSE Content Creator)



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