It’s actually a fallacy that pigs sweat. Our porky friends don’t possess sweat glands, so they wallow in the mud as a way to cool down. Heat stress in animals is a huge side-effect of rising temperatures, particularly for the today’s lean farmed pig.
Like their brassica cousins, cauliflowers grow best in cool conditions. Excess heat produces smaller heads and can lead to the soil-borne disease known as “clubroot”. Give the white veggie a thought when preparing Sarah Wilson’s barbecued pulled pork with cauliflower cream.
Source: Marija Ivkovic
Carrots are the most popular veggie in Australian homes and our most valuable vegetable export. No wonder! The autumn-hued ingredient lends itself to many a cuisine and cooking method. Here, the boys from Sydney’s Three Blue Ducks – Darren Robertson and Mark LaBrooy – pair charred carrots with a carrot top pesto, black garlic crust and honey-spiked yoghurt. We deem this dish an essential for Earth Hour dinner parties – your eyes will appreciate the carrot-y boost amid the candlelight. 
Source: Greg Elms
From Spanish paellas and Italian risottos, to sushi, sweet puddings and satisfying stuffing, rice is a versatile, Very Important Ingredient across the globe. Unfortunately for rice farmers and eaters alike, climate change is expected to reduce the reliable rainfall needed to grow this grain and increase the prospect of sterile rice flowers. Farming alternatives, such as amplified irrigation and a shift to dryland rice varieties, are being considered, but they will no doubt come at a cost.
Risotto is one of those dishes that can be dressed up for weekend entertaining, or dressed down for a quick weeknight meal. Here, Luke Mangan shares his recipe for an easy, yet impressive fennel and pea risotto. If serving at your Earth Hour dinner party, pair this creamy dish with a crisp white wine.
Source: Greg Elms
There are four species of octopus commercially fished in southern Australia. While the Southern, Maori and Gloomy (yes, gloomy!) breeds are pretty resilient, it’s predicted that rising sea temperatures will harm their Pale octopus cousin.
Sydney chef Mitch Orr shares his recipe for fried octopus, dried olives and mandarin purée. Favouring the sustainable Fremantle octopus hands, Mitch twice-cooks his mollusc – first braising it Roman-style, then frying for crispy effect. Once assembled, follow Mitch's eating advice, “Dip the octopus in the mandarin and suck it down!”
Source: Greg Elms
8. Don’t wince, just quince
Quince is an autumn fruit that deserves to make your acquaintance. It cannot be eaten raw and, as a result, suffers in the popularity stakes next to apple and pear, but this furry yellow fruit is a culinary all-rounder. Serve in Middle Eastern stews (it will sweeten and thicken), take a South American approach by making quince paste (an ideal partner to cheese) or go for Julian Hills’ delicate quince sorbet. If you’re feeling super fancy, do as Mr Hill does and serve the sorbet with blue cheese panna cotta and wild rocket meringue. Wowzer!
To find out more about Earth Hour, click here.
Source: Greg Elms
Photography by Greg Elms and Marija Ivkovic (Barbecued pulled pork with cauliflower cream). Recipes and images from Planet to Plate: The Earth Hour Cookbook (available online, $40, hbk).
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