If a week is a long time in politics, 20 years is an eternity in the restaurant industry. As 'The Sydney Morning Herald Good Food Guide' celebrates the milestone of two decades critiquing Sydney's dining scene, it's worth nothing that this city has been blessed with some perennial chefs, whose food is as intelligent, pulse-quickening and innovative now as it was when Leo Schofield first put down his fork to edit the 1984 Guide.
Like the restaurants that inspired this book 20 years ago, we've done our best to capture the passion and commitment of the people who make the New South Wales food industry so exciting and enjoyable. We hope that every day you can turn to the Guide to find somewhere - or something - to eat.
To reiterate Leo Schofield's advice from two decades earlier: Bon appetite. Enjoy.
