Articles by Besha Rodell
Besha Rodell is the Editor-in-Chief of A+, as well as the chief restaurant critic for The Age and Good Weekend magazine. Born and raised in Australia, she was a restaurant critic in the USA for over a decade – in Atlanta and Los Angeles – before returning to her hometown of Melbourne in 2017 to write for the New York Times. Follow her on X and Instagram.
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Let the Tires Down
Gilded dining rooms, PR-funded junkets, and the extravagant twig: why the world’s most influential lists remain stubbornly out of step with our vibrant industry.
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Mad, Mad World
For the first time in seven years, food changemakers and thought leaders gathered in Copenhagen tents for MAD Symposium.
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When a Restaurant Changes a Town
In a Tasmanian town marked by economic decline and a traumatic history, a fine dining restaurant opened in the ruins of a psychiatric hospital. Eight years on, has The Agrarian Kitchen ushered in a new era for New Norfolk?
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From the Kitchen; For the Kitchen
Staff meals do far more than feed employees – they nourish the culture of the venue and impact how cities eat.
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Girl Boss
Australian hospitality groups have woefully few women in top leadership positions. Is it any wonder that harassment and assault are rampant?
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Recipe for Success
Cookbooks are a booming business. But what actually goes into a successful project?
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Fire, Fish and Finger Lime
Australian food finally gets its international moment in the spotlight.
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Make or Break
A+ speaks to hospo industry experts about the decisions that will most affect the success of your business in 2024.
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Advice for Restaurants From Restaurant Critics
How to deal with food media and the restaurant review process, according to the critics.
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Welcome to A+, we're so glad you're here.
When you think of food and drink media, what do you think of? Recipes? Restaurant reviews? Fawning profiles of the same celebrity chefs, over and over again?
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