As I write this, it feels as though Spring has officially arrived! The backstreets…
Food
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It is well established that the mass production of meat is a huge contributor to agricultural greenhouse gas emissions, takes up enormous amounts of farmland, uses precious water supplies, and in factory farming, involves animal rights abuses and exploitative conditions for low paid workers. Incorporating more plant-based meals into our lifestyle is a proven way to contribute to an issue that can seem pretty overwhelming!
In support of Meat Free Week this week – an initiative supported by Bowel Cancer Australia, World Animal Protection and Stephanie Alexander Kitchen Garden Foundation – today we’re sharing some of our favourite veggie recipes from the TDF food archives.
Even the most carnivorous of eaters will be asking for second helpings!
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Spring is here! And it’s made all the more joyous by one of our favourite Melbourne foodies, Julia Busuttil Nishimura, who is back with another simple-yet-delicious seasonal recipe.
Today, the acclaimed author and self-taught cook shares a fresh, flavoursome, and teenie-bit-nostalgic dish!
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We’re immensely chuffed to launch a new monthly column today! Author and passionate self-taught cook Julia Busuttil Nishimura will be joining us each month, sharing a snapshot of the seasonal flavours in her kitchen, along with one super easy, recipe. SO EXCITED!
Julia kicks off the column today with a fresh, flavour-packed salad inspired by an ingredient that’s juicy and abundant at this time year – citrus!
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It was pretty special to spend a day in Byron Bay recently, capturing a recipe series with Shannon Bennett, in partnership with Miele.
It was so amazing seeing Shannon cook in his own kitchen, creating the sort of simple, no-nonsense food he makes for his own family and friends.
Today, we’re kicking off the series with Shannon’s Chicken Sausage Rolls – the number-one requested dish amongst his six kids!
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