Chefs go vego to help make ends meat

The Sunday Telegraph (Sydney) - - NEWS -

IN­NER-CITY Syd­ney is on the brink of a full vegie rev­o­lu­tion amid pre­dic­tions the diet that ditches an­i­mal prod­ucts will en­gulf the en­tire me­trop­o­lis.

First it was famed Newtown pizze­ria Gigi’s all-an­i­mal prod­ucts.

Then Brent Sav­age and Nick Hilde­brandt re­launched their award-win­ning eatery Yel­low as veg­e­tar­ian.

Now we have Wool­loomooloo’s Al­ibi restau­rant ditch­ing the usual high-tea sta­ples for a plant-based spread of for­est mush­rooms on toast, baby quiches and egg-free meringues.

The of­fer­ing is the lat­est from US plant-food culi­nary guru Matthew Ken­ney, who opened Al­ibi Bar and Din­ing in­side the Ovolo ho­tel ear­lier this year.

Sev­eral months on and Ken­ney, who also runs ve­gan eater­ies in Los An­ge­les in New York, now in­sists Syd­ney is poised for an “all-out par­a­digm shift” as chefs slash meat from their menus.

“In­stead of hav­ing 95 per cent dairy, an­i­mal or fish dishes on the menu, I hon­estly be­lieve we will see things the other way around within a few years with plant-based dishes mak­ing up the bulk of menus,” he said.

“Al­most every restau­rant in the city is al­ready mov­ing to­wards this.”

Inna Ilieva sam­ples the vegie high tea.

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