These days most of us have a certain something we avoid while eating — whether it's a personal preference or an allergy. Gluten, get out. Dairy? No thanks. So, it comes as no surprise that more and more restaurants have become more tolerant of our intolerances. Now, a new health-focused, dietary requirement-friendly chain — called The Good Place — has hit Australia.
Former My Kitchen Rules finalist Scott Gooding has channelled his nourishing, paddock-to-plate ethos into a bricks-and-mortar example of how healthy, dietary-accommodating food can be done, launching the first Good Place in Miranda, in Sydney's south.
The Good Place is completely gluten- and soy-free as well as low in carbs and sugar. Plus, it's open all day, every day. Breakfast dishes such as the Kakadu Smoothie Bowl with coconut cream, MCT oil, peanut butter and Kakadu plum and the pesto omelette with chargrilled greens are evidently nutritious (and hopefully just as tasty). And while the Bubble & Squeak with pork belly, cabbage, roast potatoes, fried egg, peas and parsley with pumpkin bread is heartier and just as nutrient-packed.
For dinner, there's everything from a creamy vegan curry to tender ox cheeks in a sticky sauce with chargrilled greens or the 12-hour slow-cooked lamb with roast potatoes and cafe de paris butter. Sweets are covered, too, and include a semi freddo made with raspberries, dark chocolate, coconut, macadamia and coconut kefir and the Raspberry Floater — hemp organic raspberry kombucha with house-made chocolate ice cream. There are also smoothies and coffee, health-conscious cocktails and a selection of certified organic and biodynamic wines for you to sip.
Gooding's food is also made using organic produce that has been sustainably and ethically sourced wherever possible. The Good Place is conscious dining and, whether the name is a misaimed reference to the acclaimed Netflix show about a 'utopia' (that's actually hell) or a riff on Gooding's name, we reckon Gooding's done good.