The Good Food Symposium returns to Sydney with a panel of creative and commercial minds, including Ursula’s Phil Wood, Bobo Bakery’s Rowan Attwell and King Clarence’s Khanh Nguyen.

In this inaugural installment of How to Read a Menu Like a Food Critic, we’ll look at Preserve, in Annapolis, a first-time effort from Jeremy Hoffman and Michelle Hoffman. I hope to illuminate the ...