WINE & DINE

Tasty morsels from the culi­nary world

Australian Traveller - - Contents -

IS PLANT-BASED THE NEW TERM FOR VEG­E­TAR­IAN – CAN YOU EX­PLAIN THE MENU CON­CEPT?

Plant-based is a term used to de­scribe a diet that solely fo­cuses on plant-based foods and makes plants the star. We pre­fer to use ‘plant-based’ as there seems to be a taboo around the term ve­gan and how nar­row-minded that term can be.

WHAT IS THE BEN­E­FIT OF A MENU LIKE THIS?

Years ago a friend took me to a raw food restau­rant that was the light-bulb mo­ment that drew my fo­cus firmly to the ben­e­fits of raw and plant-based food. The place was full of healthy, glow­ing peo­ple and af­ter my meal I felt amaz­ing. That meal set me on the path to a 100 per cent plant-based diet and ca­reer. At Al­ibi, we recog­nise the well­ness trend and cus­tomers want­ing to em­brace well­ness, and the de­mand for a clean life­style and plant-based foods, so here we are.

HOW DO YOU AP­PROACH CON­STRUCT­ING A PLANT-BASED MENU WITH­OUT IT FALL­ING INTO OLD VEG­E­TAR­IAN CLICHÉS?

I am a clas­si­cally French-trained chef, so my team and I ap­ply clas­si­cal and in­no­va­tive tech­niques to give lo­cally sourced, plant-based in­gre­di­ents a cre­ative makeover. Smok­ing, fer­men­ta­tion and mod­ernist tools all ap­ply. Luck­ily our food is what ev­ery­one likes to eat now!

WHAT IS YOUR FAVOURITE DISH ON THE MENU AND WHY?

There are so many but I love the spicy udon. It’s re­ally rich and creamy and I love the spice el­e­ment. Or­ganic udon noo­dles are tossed in a rich cashew hoisin sauce made from cashews, tamari soy, black gar­lic, sesame, chilli and black pep­per.

WHAT FEED­BACK HAVE YOU BEEN RE­CEIV­ING FROM DIN­ERS?

Peo­ple are lov­ing the op­tion of hav­ing a plant-based menu at night­time. There are few venues that of­fer this in Syd­ney in such ex­cit­ing sur­rounds and with cock­tails.

AND YOUR GO-TO COCK­TAIL FROM THE AL­IBI MENU?

Prob­a­bly the Ananas as it re­minds me of the Syd­ney sun­shine. It’s a com­bi­na­tion of rum, cit­rus, gin­ger and cold­pressed pineap­ple juice.

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