Why all restaurant menus are starting to look the same

This week in The Fin podcast, AFR Magazine culinary editor Jill Dupleix on why Australian dining is stuck in a rut, how the business model for high-end restaurants has changed and what the industry needs to do to regain momentum. 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.See omnystudio.com/listener for privacy information.