World's most overrated and underrated foods

UNDERRATED

ENGLISH FOOD

Though it's long been the butt of sneering jokes – particularly from its friends across the Channel – England these days has some amazingly good food. From high-end eateries run by celebrity chefs, to average restaurants that have suddenly started caring about the providence and quality of their food, right down to the vastly underrated greatness of British pub grub, you can eat very, very well in England. BG

SWISS CUISINE

Switzerland is a diverse country of multiple languages and cultures, and that's reflected in its food and regional specialities. German speakers are fond of roasts, hams and dried beef, veal in cream sauce and rosti, Switzerland's answer to hash browns (but much better). French speakers like lamb, lake fish and vermicelles, a sweet paste made from chestnuts, served with crushed meringue and cream. And who could resist Swiss cheese, sausages and plum tarts? BJ

THE HIND'S HEAD IN BRAY, UK

Heston Blumenthal's three-Michelin-star Fat Duck restaurant, just outside London, is extraordinary, theatrical and full of gastronomic sleight-of-hand. Sorry, but I file that under entertainment, not dining. If you prefer food over faffery, then settle down to the fairly priced, seriously good pub grub in Blumenthal's gloriously restored 15th-century pub just a few doors down the street instead. TD

OVERRATED

FOOD TRUCKS

Though they're beloved by hipsters and foodies the world over, the fact remains that it's extremely rare that you'll find a food truck that actually serves better food than the local restaurants (unless you count South-east Asian street food, which we don't). And those local restaurants will also do diners the courtesy of giving them a seat. BG

CAFFE FLORIAN, VENICE

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Sure, it's older than European Australia (by nearly 70 years) and it's slap-bang right on Piazza San Marco. But the pleasure of sitting inside costs nearly $30 for two average cappuccini taken in a goldfish-like room with other tourists snapping selfies watched by more tourists outside too cheap or too savvy to enter. The locals tend to congregate in the back bar but good luck getting past the waiter. AD

MICHELIN STARS

This famous ratings system is a truly unreliable indicator of just how much you'll enjoy a meal. The three-starred establishments might have great food, but they also tend to be stuffy and overly serious, and will always be incredibly expensive. If you'd prefer more laidback surrounds with well-priced, though still very tasty cuisine, the Michelin ratings are worthless. BG

Contributors: Andrea Black, Anthony Dennis, Jill Dupleix, Terry Durack, Ben Groundwater, Belinda Jackson, Brian Johnston, Nina Karnikoswki, David McGonigal, Lance Richardson, Craig Tansley and David Whitley

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