Arts
Remember when splurging at a fancy restaurant meant ordering a massive porterhouse steak for two — when bigger equalled better, and diner’s enjoyment could be measured in grams of animal protein? Cut to today, and the food scene has seriously changed: We’re more aware of how our lifestyles impact the environment — including thinking about what and how we eat. And many chefs are on board, doing some very cool, enlightened cooking that challenges us all to eat more mindfully. In this episode of Dishcourse, we speak to three chefs, each with a very different outlook on plant-based diets, but what they do share is a deep respect for ingredients and a desire to cook and eat more sustainably.Featuring:Felicia De Rose, Chef, Planta Burger and The Chase Fish and OysterMiriam Echeverria, Chef, Tribe Five Dinners and Greta Solomon'sMichael Hunter, Chef and Owner, Antler Credits:Host – Angelyn FrancisExecutive Producer - Sonja DraskovicProducer(s) – Nick Rose, Pam AustinCreative Lead(s) – Ryan Paterson, Elaine SongWriter – Andrew CaieEditing, Mixing and Composing: Chris Perry