The cold, flu and COVID-19 season is just around the corner. As the widespread transmission of new variants of Omicron provokes warnings of another wave, cafes and restaurants report a worrying decline in sponsorship.
Des Huynh, owner of Rudimentary at Melbourne’s Footscray, reports a “definite drop” in figures over the past two weeks.
“In fact, it’s been really hard,” he says.
Guests dine al fresco at Rudimentary in Footscray despite the cold. Photo: Simon Schluter
While Bondi Da Orazio restaurant general manager Christian Poddine says more diners have expressed concern about the increase in the number of COVIDs when they call to cancel reservations.
“Right now, the big reason I’m listening to the cancellations is COVID,” he says.
“There’s nothing you can do about it. There’s always something.”
While the decision to dine away from home ultimately comes down to a personal risk assessment, experts advise that there are ways to minimize the likelihood of a serious infection at your favorite cafes and restaurants this winter.
“I think we should still encourage people to eat out and support the local industry,” says Professor Ben Marais, co-director of the Institute of Infectious Diseases at the University of Sydney.
“If you are in a low – risk category and have done your best to protect yourself … the risk is exceptionally small, even in a crowded restaurant.
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“But there are some key considerations if you want to do it safely.”
Marais recommends sitting outdoors whenever possible, as increased airflow reduces the risk of respiratory transmission. Outdoor seating has become a popular choice for Rudimentary diners, where a reused shipping container opens into a lush garden.
“When the sun comes up, 90 percent of people want to sit outside,” Hyunh says. “People feel more comfortable outside right now, they feel safer.”
At the Collingwood Hotel Jesus restaurant, restaurant manager Tom Dalton decided to leave some tables outdoors when he rearranged the seats for the winter.
“We normally wouldn’t, because it’s nicer to sit inside when it’s cold, but we want to make sure everyone feels comfortable and safe,” Dalton says.
“Since the last confinement, we’ve definitely noticed an increase in people wanting to sit outside, even when the weather isn’t good.
“It’s really essential to have that option.”
Since the pandemic began, there has been an influx of new restaurants with outdoor seating.
Whalebridge, a French bistro on Circular Quay, is a notable example of its 260 outdoor seating, fortified by an army of blankets and gas heaters.
Meanwhile, Bryony and Harry Lancaster are working on winter-proof outdoor seating at their Eveleigh coffee shop, Egg of the Universe.
“We’re very lucky to have an outdoor space that contemplates a lot of beautiful vegetation,” Bryony says. “All outdoor tables have blankets and we will be installing heaters soon.”
Nutritionist Elizabeth Pattalis says eating outdoors can also help protect against respiratory conditions.
“Eating outdoors is really a good thing because it allows us to get our daily dose of vitamin D and that helps boost our immune system,” he says.
When there are no outdoor dinners, Professor Marais recommends choosing a table next to an open window or a secluded corner away from the entrance.
“Instead of sitting in a room where everything is too warm and cozy, we should get used to the idea of keeping coats and windows open, any airflow reduces the risk,” Marais says.
“But sitting at the door is probably not a great idea because a lot more people will pass by your table.
“It’s better to sit in a remote corner: COVID is a pretty weak virus that doesn’t last long in the air.”
What to ask for to prevent disease this winter
It’s “absolutely possible” to maintain a healthy diet and a strong immune system when it comes to eating out, says registered nutritionist Teresa Kryger.
“I advise my customers to check the menu of certain dishes before they leave,” Kryger says.
Bone broth
Dishes with bone broth are highly recommended for their high levels of glutamine and amino acids.
Soulla Chamberlain, owner of Bone Broth Bar and Larder in Bronte, says a good bone broth can “return the dead.”
“It can hit colds in the head,” he says.
Chamberlain also offers “flavor pumps that boost the immune system” or soup additives, which contain antiviral ingredients like garlic and turmeric.
Fermented ingredients
Kryger says dishes that contain fermented ingredients like kimchi, sauerkraut or miso are great choices for their ability to support bowel function.
“If people are new to fermented foods, or find the idea of sauerkraut a little nasty, a good Ruben sandwich could be a good place to start,” he says.
Fermentation is very important in the Northcote Shoku Inu Healthy Eating Cafe, where owner and chef Yoko Inoue has recently transformed amazake (a traditional Japanese drink made with fermented rice) into ice cream.
“I found that most health-focused cafes weren’t really inspiring. It was always the same, like avocado on toast,” Inu says.
“I wanted to create a space where people feel comfortable and safe, but also inspired to try new ingredients.”
Orange food
Egg of the Universe co-owner Harry Lancaster says it’s a misconception that healthy foods should be “satiated and fun-free.” At their Sydney cafe in Eveleigh, the breakfast bowl is full of sweet potatoes, carrots and buttered cabbage.
“Orange foods are rich in beta-carotene, the precursor to vitamin A, which is essential for a strong immune system,” Lancaster says.