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Plant-based

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This warming vegetarian risotto is ideal for the transition to cooler weather, made with naturally sweet roasted pumpkin.
EASY

Pumpkin risotto with rosemary and goat’s cheese

Roasting the pumpkin brings out its natural sweetness in this warming vegetarian risotto.

  • 30 mins - 1 hr
  • Jessica Brook

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Give the Italian-American classic of pasta alla vodka a shake-up by adding fudgy roasted eggplant.

Nine delicious meat-free ways to make the most of eggplant

From its fudgy texture when cooked just right to its ability to soak up flavours, this versatile vegetable is a blank canvas for culinary adventures.

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
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
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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
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

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