The West

Food editor Rob Broadfield samples lunch at Red Cabbage. Picture: Astrid Volzke/The West Australian

As the State's most comprehensive guide to dining out, The West Australian Good Food Guide has had a huge influence on the hospitality industry.

The guide's editor, Rob Broadfield, said the response to the book over the past three years had been phenomenal.

"The top 100 restaurateurs take it very seriously because they're at the real professional end of the game and they realise that publications like good food guides, and particularly The West Australian Good Food Guide, can have a big say in how people regard their restaurants," he said.

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"It's an adult world. It's not a game; it's about people's futures and about the success of restaurants and profits.

"If you make it and you get three stars or two stars in our book it's going to have a huge impact on your business."

More than 300 restaurants, cafes and bars were reviewed over three months.

"We try and compress as much as possible into the last part of the year so that the book is as current as possible," Broadfield said.

So what does it take to be included in The West Australian Good Food Guide?

"You've just got to be good," Broadfield said.

"I mean you don't have to be posh - not every restaurant can be a Rockpool or a Heritage or a Trustee.

"I love using that expression, 'You've just got to do what it says on the box', and if it says on the box that you're the best seafood restaurant in Perth, then you've got to be the best seafood restaurant in Perth.

"If it says that you're the best fish and chip restaurant in Perth, then you've got be. We'll put you in the book because excellence is the main thing."

The West Australian

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