Wheat and stone fruit salad
Ella Mittas puts a Mediterranean and Middle Eastern spin on vegetarian cooking, and this salad delivers a fresh, flavourful and filling combination of wheat, pistachios, stone fruit and plenty of fresh herbs. Save this one for the summer months when stone fruits are in season!
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100% Vegan ‘Pulled Pork’ Tacos
Is there anything more fun than a taco? Massive bonus points for this taco from Melbourne catering whiz Cassie Lucas of Firecracker Event: it’s good for you, and the planet! The ‘pulled-pork’ is actually jack-fruit, and you definitely do not need to be vegan to enjoy these tasty delights!
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Herbed Tahini Pasta
This recipe combines two vegetarian staples – pasta and tahini – but in a fresh and exciting way from the salad queen, Hetty McKinnon. The rich nuttiness of the sesame paste adds a tangy depth and creamy richness to the pasta, with a fresh snap of peas and zing of lemon.
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Ella Mittas’ wheat and stone fruit salad. Photo – Amelia Stanwix. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.
100% vegan ‘pulled pork’ jackfruit tacos. Photo – The Design Files. Styling – Annie Portelli. Styling Assistant – Ashley Simonetto.
Hettie McKinnon’s herbed tahini pasta. Photo – Luisa Brimble.
Lucy Feagins’ roast cauliflower slaw. Photo – Caitlin Mills for The Design Files.
Alice Zaslavsky’s Moroccan sticky carrots. Photo – Amelia Stanwix. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.
Julia Busuttil Nishimura’s bucatini with lemon mascarpone. Photo – Eve Wilson for The Design Files. Stylist – Lucy Feagins. Styling Assistant – Ashley Simonetto.
Ella Mittas’ zesty potato salad. Photo – Amelia Stanwix. Styling – Lucy Feagins. Styling Assistant – Ashley Simonetto.
Julia Busuttil Nishimura’s spring greens with ricotta. Photo – Eve Wilson for The Design Files.
Lucy Feagins’ green bean salad with preserved lemons, hazelnuts and crème fraîche. Photo – Caitlin Mills for The Design Files
Julia Busuttil Nishimura’s citrus salad. Photo – Eve Wilson for The Design Files. Styling – Annie Portelli.
Shannon Bennett’s zucchini tartlets with warm mustard. Photo – Eve Wilson. Styling – Lucy Feagins.
