Month: June 2017

Galloping gourmet! The Good Food Float

Galloping gourmet! The Good Food Float

Take a second look! The Good Food Float attracts both lookers and diners wherever it goes. It is pictured here at Launceston Tasmania’s Harvest Markets.  The menu features fresh, locally sourced produce  in dishes like Harvest Laksa with rice noodles, Sriracha eggplant banh mi with pickled vegetables and […]

Chef’s brown lentil salad

Chef’s brown lentil salad

Brown Lentil Salad 250g brown lentils soaked overnight 1 medium onion diced fine 1-2 cloves garlic crushed 1 tblsp Dijon mustard 150ml white wine vinegar 200ml good olive oil salt & pepper 3 bay leaves Drain lentils, place in a pot & cover with cold […]

Fennel Fridays & other crowd pleasers

Fennel Fridays & other crowd pleasers

Peter Clarke, head chef of the award-winning Vintners Bar & Grill in the Barossa Valley, South Australia, gave us this lesson on some basic crowd pleasers anyone can make. “The Asian Dressing goes with absolutely anything, from salad to dipping sauce. You can make a […]

Thai Coconut Rice with Tofu & Red Peppers

Thai Coconut Rice with Tofu & Red Peppers

Creamy rice is studded with colorful edamame and red peppers, plus chunks of chewy tofu. Serves 8 Ingredients 1 package extra firm tofu 2 tbsp lite soy sauce 1 can (425g) coconut milk 1 cup white basmati rice 1 cup diced red bell pepper (about […]

Three Bean Quinoa Chili

Three Bean Quinoa Chili

Nearly everyone loves chili, and this thick, chunky version is loaded with three different types of beans, as well as protein-rich quinoa. Be sure to include plenty of sides: cashew sour cream, chopped spring onions, cilantro, lime wedges and vegan cheese. If you prefer to cook […]

I’ll take pot luck: Creamy Pumpkin, Sage and Walnut Pasta Bake

I’ll take pot luck: Creamy Pumpkin, Sage and Walnut Pasta Bake

This satisfying pasta casserole channels all the flavors of autumn: pumpkin, sage, warm spices and toasted nuts. Make this fully healthy plant-based by sautéing the onion and garlic in a little water instead of oil. Serves 8 as a main course or about 12 to 14 as […]