''We've had staff come in with squeegees and buckets, get on their knees and scrub the floors ... It's very humbling that people will do that on their own accord.''
From Afghani bread, the city's best omakase, and bánh xèo made to a top-secret recipe, the Anchovy chef shares her favourite spots for dining out in Melbourne.
What we eat, how we drink and where we go will all look a little different this year. These are the biggest trends set to shape the next 12 months ahead.
![''We rip the [fish] guts out ... We might say: that's a nice liver, we can make pâté''](https://d3lp4xedbqa8a5.cloudfront.net/s3/digital-cougar-assets/Gt/2021/03/09/19053/web_rebeccalara_hero-(1).jpg?width=690&height=427&mode=crop&scale=both&anchor=middlecenter&quality=75)
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