Corn “ribs”, crispy fried cauliflower and salt ‘n’ pepper eggplant – they’re the kinds of restaurant dishes wooing vegetarians and carnivores alike.
Increased demand in plant-based fare is pushing chefs to get creative with their green thumbs in the kitchen, says Adelaide chef Stewart Wesson.
That corn ribs entrée is the most popular item at his city diner, Part Time Lover. “It took a good six months to get that dish right,” says Stewart, who also cooks at popular Greenhill Rd spot, Whistle & Flute. “It’s a bit of fun; I always picture eating it with a beer.”
At Whistle & Flute, the crispy cauliflower bowl and S&P eggplant are big ticket items, both of which can be vegan.
But plant-based food is an even bigger focus at PTL, where a third of the menu is dedicated to veg.
“I think people are a bit more savvy when it comes to health and sustainability,” Stewart says. “It’s a good challenge to make these vegies shine.”
Stewart will be teaching how to make the dishes, along with sriracha fried chicken, at a hands-on cooking class, Fri-Yay Everyday, at TAFE Regency on March 28, as part of Tasting Australia.
Tickets to The Advertiser and delicious.SA’s L Plates classes are just $85, at tastingaustralia.com.au