The Good Place Debuts Gluten-Free Food Eateries in Australia

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By Jefferson Adams

May 9, 2019
By Jefferson Adams • May 9, 2019

The Good Place Debuts Gluten-Free Food Eateries in Australia

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Reviewed and edited by a celiac disease expert.

Open 24 hours a day, every day, the restaurant features breakfast lunch and dinner.

Caption: Image: CC--Colin Morison Photography

Celiac.com 05/09/2019 - My Kitchen Rules show finalist, Scott Gooding, is not a household name in the U.S. However, with a bit of luck, his new, Good Place, health-centered free-from eateries are fast becoming a household word in Australia. Everything on the Good Place menu is gluten and soy free, and most items are low in carbs and sugar.

The restaurant is slated to debut locations in Blacktown and Central Park in Sydney, and Buddina and Surfers Paradise in Queensland. Gooding’s Sydney South restaurant is now open at Westfield Miranda.

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Open 24 hours a day, every day, the restaurant features breakfast lunch and dinner. Dishes include a Kakadu Smoothie Bowl with coconut cream, MCT oil, Kakadu plum and peanut butter, and the pesto omelette – with chargrilled greens.

Dinner items include a vegan curry, tender ox cheeks in a sticky sauce, with chargrilled greens, and a 12-hour slow-cooked lamb with roast potatoes and Café de Paris butter.

For the sweet tooth, The Good Place features semi-freddo made with raspberries, dark chocolate, coconut, macadamia and coconut kefir, and Raspberry Floater, a house-made chocolate ice cream floated in hemp organic kombucha.

For those of drinking age, they offer numerous "health-conscious" cocktails, and certified organic wines on offer. Good Place also goes the extra mile, and sources all their produce in a sustainable and ethical way, when possible.

Learn more about The Good Place at thebrag.com
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About Me

Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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