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Plant-based

The new footy food? Chef Shannon Martinez has two new restaurants at Marvel Stadium.

Melbourne’s hottest new food precinct is… Marvel Stadium?

Marvel Stadium is dishing up a dining revolution with food by hatted chefs, vegan parmas and restaurants open well beyond game day.

  • Emma Breheny and Andrea McGinniss
Luke McCartin, Claire Beard and Simon Gloftis of Bu Deli

Star Hellenika owner launches a fancy (but affordable) vegan butter

Bu Deli looks like cow’s butter and is packaged like cow’s butter, and is hitting stores as you read this.

  • Matt Shea
There’s always room for dessert when it’s a cricket brownie with Davidson plum powder.

The insect in these brownies will soon be enriching more of your favourite foods

From cricket corn chips to plant-based meat made, literally, “out of thin air”, this is how leading scientists are changing the way we eat.

  • Bianca Hrovat

Why the UK can’t get enough of a boy from Sydney’s suburbs and his pioneering desserts

Australian-born head pastry chef at Harrods Philip Khoury and his creative plant-based pastries have captured the attention of food-lovers in London and beyond.

  • Rob Harris
Karen Martini’s zucchini, mint and chilli salad includes a special Sardinian ingredient.

People in the Blue Zones are more likely to live past 100. So, what are they eating?

What are the long-lived communities in Sardinia, Okinawa, Nicoya, Icaria and Loma Linda doing that others are not?

  • Susie Burrell
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Mushroom and leek pot pie.

Still don’t know what umami means? You will after trying this I-can’t-believe-it’s-vegetarian pie

This winter-warmer of a dish is so comforting and umami-rich, you won’t believe it’s vegetarian.

  • 1-2 hrs
  • Danielle Alvarez
Cauliflower and ricotta spaghetti.

10 bright and breezy vegetarian pasta recipes, starring Adam Liaw’s speedy cauli spaghetti

Boost your vegie intake and make the most of those spare packets of spaghetti, macaroni and pappardelle lurking in your pantry with these simple pasta dishes. They’re so delicious you won’t even miss the meat.

No-churn, no-cook veganetta.

How to make a no-churn vegan Viennetta (aka veganetta) using only seven ingredients

This take on the aspirational retro classic ice-cream cake uses just a handful of ingredients and requires no churning and no cooking.

  • Richard Makin
Photograph by William Meppem / SL food, April 10 : Adam Liaw recipe - Rainbow salad.
SLIFE160410 William Meppem – Wed, 15. November 2017 10:32 AM994152945.jpgPhotograph by William Meppem / SL food, April 10 : Adam Liaw recipe - Rainbow salad. SLIFE160410

A dermatologist’s guide on what to eat for healthy-looking skin

To keep skin looking flawless, what we want is a really vibrant, colourful diet with plenty of fruits and vegetables

  • Dr Thivi Maruthappu
Sticky roasted pumpkin and miso rice bowls.
EASY

Sticky roasted pumpkin and miso rice bowls

Tumble pumpkin wedges in a vibrant dressing, roast until sticky and yielding, and serve over rice with green vegetables.

  • 30 mins - 1 hr
  • Jessica Brook

Original URL: https://www.brisbanetimes.com.au/goodfood/topic/plant-based-6fwh