Chefs go vego to help make ends meat
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.