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Finger on the pulses: SA chefs give the skinny on the vegan boom


Finger on the pulses: SA chefs give the skinny on the vegan boom

Dining veggie and vegan is no longer strictly a plant-eater thing, but it is about saving the planet

Candice Botha

“Plant-based eating is no longer just a fad,” says The Chefs’ Table (http://thechefstable.co.za) executive chef Kayla-Ann Osborn. “Vegan has become a normal way of eating and we have an entire vegan a la carte menu, a vegan tasting menu, and also offer vegan options for special events like wine dinners.”

Exposure seems to have broken down much of the stigma that vegetarian food is boring and an endless parade of vegetarian lasagne, butternut and creamed spinach. And it’s no longer just strict plant-eaters ordering vegan food – diners with more traditional palates are increasingly choosing items championing fruit and veg.

Chef Alex Poltera (http://alexpoltera.com), of Fern Hill Hotel in the Midlands, is a long-time fan of vegan food and an ambassador for the Green Mondays movement, which promotes the concept of eating plant-based once a week. “Since I started on my menu with three vegan items, it’s grown to over two pages of vegan dishes and a lot of them are repeatedly ordered by non-vegan customers,” he notes...

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