The rise of the climate diet: It's veg with meat on the side.

Eating with climate change in mind is shaping up to be the big food trend of 2020 and Australia's top chefs are jumping on board.

Chef Matt Wilkinson from the Crofter restaurant where it's 'meat on the side'. 

In Melbourne, at chef Matt Wilkinson's new Crofter restaurant, the meat dishes are sides and "flora" (vegetables, salads and grain dishes) are front and centre on the menu. Meanwhile in Sydney, celebrity chef Matt Moran's Chiswick at the Gallery is charging $57 for a whole roasted cauliflower covered in harissa paste and served with zucchini and pomegranate.

"There's definitely more plant-based food coming to our menus," says Matt Moran. "It's what people want. People are more conscious of what they're eating."

Read the story from The Age by Dani Valent - “The rise of the climate diet: It's veg with meat on the side.”