From the Editor, Leigh O’Connor.
Welcome to the delicious culinary world of plant-based goodness!
This week we take the vegan and vegetarian route around the kitchen as we celebrate the 2.5 million of us who choose to consume a plant-based diet, whether it is through an ethical or nutritional standpoint.
From Chef-hatted dining destinations to gourmet greens on your plate, we have rounded up the very best vegan and vegetarian options from all parts of the country to deliver a week of recipes, tips and chats with Chefs who champion all things vegetable.
Marie-Antoinette Issa delves into global vegan cuisine along with the best vegan cookbooks she has discovered, while we find out why TAFE NSW is upskilling commercial cookery students to meet the growing demand for high-quality vegan and vegetarian fare by working with professional Chefs through a state-wide, virtual learning initiative.
For our Chef Chat, we head to Byron Bay where No Bones’ Chef Bianca Palmer is pushing the boundaries of plant-based dining at this tapas and cocktail bar nestled on Fletcher Street not far from the salty sea air of Main Beach. On a mission to save the planet one Brussels sprout at a time, No Bones prides itself on making whatever is possible in-house, using as much local produce and as many local suppliers as possible.
Obsessive-compulsive about taste and textures, Bianca describes her cooking style as fresh and contemporary, as seen in her recipe for Brussels sprouts, Romesco, whipped tofu and pickled daikon which she shares with AGFG home cooks.
We all have our favourite comfort foods like a steaming bowl of soup on a cold Winter’s day, or how about a curry to satisfy even the most ravenous hunger pangs? What if we told you how to make some of your all-time go-to dishes vegetarian without anyone knowing they are meat-less?
Well, you can – from nachos to burgers and everything in between, we have five delicious ways to make your next meal vegetarian for a healthier and tasty option.
Check out the fantastic latte art that can be found on a cup of Joe at creative cafes around the country, along with where to put your trivia knowledge to the test and suggestions for catering for your next big event or celebration.
Lettuce begin…
