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Plant-based

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Left to right: Mark Hanover, Nick Hildebrandt, Sander Nooij and Brent Savage at Yellow.

Team behind Bentley and Monopole restaurants sells two-hat vegan fine-diner Yellow

The plant-based upmarket jewel in Potts Point has been bought out by its long-serving head chef Sander Nooij.

  • Scott Bolles

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Tucked on a side street in Strathmore, Athos cafe is drawing crowds for its home-grown Greek food.

This humble cafe in the ’burbs is taking Melbourne’s Greek food back to its roots

“Mixed grills, platters – that’s never the way Greeks have eaten.” A couple with 30 years experience are drawing people from all over with their homemade and ultra-fresh approach.

  • Emma Breheny
Sunfed chief executive Shama Sukul Lee said the company struggled amid tough post-COVID conditions.

Lights out for Blackbird-backed alternative meat start-up

Sunfed chief executive says investors failed to back the “chicken-free chicken” start-up as the plant-based meat craze falls out of favour.

  • Millie Muroi
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
Graphic showing various vegan and non-vegan items

Mince, lentils or a Beyond burger? How much it costs to eat as a vegan

Plant-based products have gained recent popularity, but falls in the prices of red meat and vegetables are leading customers to vary their diets to save money.

  • Amber Schultz
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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
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

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