Plant-based
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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- Seasonal produce
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.
- Exclusive
- Restaurant news
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
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
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
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
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
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
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