On the
menu From plant-based meals to non-alcoholic spirits, you can expect to see more of these on the menu at events and conferences.
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1. B anksia-glazed root vegetables at Solander Dining and Bar 2. S low-roasted tomato and capsicum terrine at Solander Dining and Bar 3. G reen pea risotto at Solander Dining and Bar
28 Spice May 2019
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Plant-based dining
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early 2.5 million Australians now follow a diet that is all or mostly vegetarian, representing 12.1 per cent of the population, according to Roy Morgan. With so many people adopting plant-based diets, restaurants and food outlets are adding more meat-free options to their menus. Solander Dining and Bar at West Hotel Sydney has joined the movement, offering diners an equal weighting of meat and plant-based dishes. Executive chef David Vandenabeele has seen first-hand the rise in plant-based dining among consumers. “As dietary restrictions are on the increase and with an ever-increasing awareness of sustainable eating, we see more and more guests leaning toward vegan and vegetarian diets,” he says. This change in attitude has allowed the restaurant team to get creative with plant-based dishes, says Vandenabeele. “Traditionally, many diners opt for meat dishes when dining out, as plant-based dishes have been considered a side dish, or as a dish purely for vegetarians,” he says. “At Solander, we wanted to give plant-based dishes equal respect and weighting on the menu alongside
their meatier counterparts. We offer the same care and attention to detail in preparing the vegetable ingredients as we do in preparing a fine cut of meat.” At Solander, diners looking for vegetarian options will enjoy the likes of green pea risotto, gingerspiced heirloom carrots, braised globe artichokes and banksia-glazed root vegetables. The dishes are plated carefully, highlighting the different textures and colours of the plants and vegetables. “We’re challenging the traditional concept of eating out and the type of meals offered, to open up people’s palates and get them to explore a wider range of plant ingredients,” says Vandenabeele.
Native ingredients More and more chefs are celebrating Australia’s diverse food offering and adding native ingredients to their menus, from the likes of finger lime and Davidson’s plum to lemon myrtle and wattleseed. In 2019, Indigenous ingredients are being treated less like a token menu addition and becoming more commonplace as diners develop greater awareness and interest in our native produce. Native ingredients are prominent on the menu at Solander, which diners have been embracing since the venue opened in 2018.
