Food Consumption in the City by Marlyne Sahakian Czarina Saloma and Suren Erkman

Author:Marlyne Sahakian, Czarina Saloma and Suren Erkman
Language: eng
Format: epub
ISBN: 9781317310501
Publisher: Routledge

Source: ABS, 2000. Note this data is only available for Australia and not for Melbourne. Apparent consumption is calculated by adding production and imports and subtracting exports.

Contemporary Melbourne’s competitive advantage

Melbourne’s food scene enjoys a reputation for eclecticism and innovation, incorporating different price points and a varied and vibrant range of cuisines. While one can eat a degustation menu at Attica or the Fat Duck for AUD 300–500 per person, there are many cheaper alternatives available. In 2015, we interviewed senior managers in the City of Melbourne and one observed:

The other thing that Melbourne is famous for is that [many of] its restaurants are mid range. So there are interesting restaurants, but they’re mid range restaurants, they’re not your Michelin and your five chef’s hatted restaurants, but the food is usually very good and the experience is an interesting one (R1).

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