As the drought continues after one of Australia's hottest summers on record, chefs and restaurateurs are struggling to adapt to the effects of wild weather including price hikes, reduced quality of produce and a general feeling that "eating seasonally" is no longer possible.

Brent Savage, chef and co-owner of Bentley Restaurant and Bar, Monopole, Yellow and Cirrus Dining in Sydney, says price fluctuations are devastating the fine dining industry.