Sustainability has become a chief concern of the food world recently. But between looking out for the environment, the community, their staff and their own wellbeing, do chefs and restaurateurs still have the time and energy to cook? Can we do it all? Where should our priorities lie in 2019?

An all-star panel tackled these questions earlier this year at Melbourne Food & Wine Festival, with chef and restaurateur Alla-Wolf Tasker (Lake House Daylesford), journalist Jill Dupleix (Nine Newspapers) and James Beard-winning author and chef James Whetlor (Cabrito Goat Meat) each bringing a very different perspective to the topic of sustainability.

For more, visit http://mfwf.com.au

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