Don’t be afraid to ask (what might seem like) the silly question.
An editor or subeditor that takes the time to scrutinise and rewrite your work is a precious thing.
Getting in the water can help beat writer’s block.
Today’s off-topic conversation could be the catalyst for tomorrow’s feature article.
“The edge of inebriation” is a great place to write from.
Thoughtful (food) journalism still has the power to change the (food) world.
These were just a few of the take-homes from last Monday’s sold-out Write and Wrong panel discussion about (food) journalism. (Write and Wrong was also the final edition of the monthly Yes, Chef! hospitality chat that I host at new-wave Perth member’s club, Lawson Flats.)
As the event’s name suggests, the Yes, Chef! line-up is typically made up of chefs, restaurateurs, sommeliers and other customer-facing members of the hospitality fraternity. Admittedly, I’ve hosted food journalists previously - earlier this year, Anthony Georgeff of influential WA publication Spice Magazine reminisced about the mag’s early days as well as what it was like being Australia’s first first blogger; plus I also introduced gun Perth journalist Emma Pegrum before killing myself off Executive Decision-style and exiting stage left - but Write and Wrong was the first time the panel really zoomed in on the state of modern-day (food) journalism (with the occasional stopover in the land of travel writing too).
Joining me on this deep-dive into food writing were friends and key Perth freelance journalists Fleur Bainger (Lonely Planet, Escape, Aus Traveller) and Max Brearley (WA Good Food Guide, Guardian, Halliday plus his Substack Between Meals). They’d be the guests, I’d take on my usual role of moderator and, fingers crossed, the conversation would stay on track. Granted, the talk ran over by half an hour, but I like to think that we kept things moving and that everyone got something out of the chat.
The three of us on the panel certainly did: so much so that we’ll be doing additional Write and Wrong panels in future, albeit with Max and Fleur taking turns moderating the chats and determining the topics of conversation. No doubt the session focussing on restaurant criticism will generate plenty of interest and spice.
But in the meantime, please enjoy this recording from the night. Other than removing one question about restaurant criticism that was asked during the Q&A, the tape has been left as-is. If you were there - thanks for coming! - I hope it brings back some fond memories. If you weren’t there, I hope you learn a thing or two from the chat.
