GOOD EATING
... GOOD EDTinG Unaccustomed as I am to tour-course dinners, unaccus tomed as I am to caviare soup or frogs' legs or olive tart, un accustomed as I am to having so little choice in what I eat (outside my own home), un accustomed as I am to talking to a restaurateur-chef who says people take food too seri ously. Unaccustomed, in fact, as I am to Parkes. This is the tiny (10 tables) restaurant in ...