cooking up a storm for the post-peak future
This is my riff off an elegant French classic: beurre blanc. It’s a sauce you can use to posh-up pretty much any vegetable dish, and it’s a mouthwateringly yummy plate-swiper of a sauce. A classic beurre blanc uses a shitload of butter, and I just don’t have it in me to do that to my … Continue reading Creamy butter-wine sauce
I came up with this riff off a traditional Chinese plum sauce one day when I made up a batch of cold rolls, and needed something to dip them in… …a quick survey of the fruit bowl revealed nectarines, which are a tad tangier and less fragrant than their plummy cousins, and thus a perfect … Continue reading Nectarine dipping sauce (riff off plum sauce)
Making your own dairy-free yogurt isn’t nearly as hard as you might think, and only requires a handful of ingredients. The only specialty ingredient you’re not likely to have just kicking around your cupboards is agar agar, a non-animal derived setting agent that’s actually derived from seaweed. Agar agar sets a little differently from gelatine … Continue reading Coconut-lime-coriander yogurt
Pesto… who doesn’t love it? When it comes to pesto, I try and stay as traditional as possible, although my version swaps out the parmesan cheese for nutritional yeast, and I tend to use cashews instead of pine nuts… largely because the latter are so darned expensive and are far from a local food product … Continue reading Pesto
Sweet & sour tofu is something I never order in a Chinese or Thai restaurant in Australia, as it often tends to be pretty naff when it’s made for the western palate – too sweet, not enough balance of flavour. But when I learned to make it in Thailand from my cooking teacher, I discovered … Continue reading Sweet & sour tofu
Everyone loves good spag bol, right? And everyone’s got their own recipe they think is the best, right? Well, I’m not saying mine is the best, but it is a way of making spag bol vegan-friendly and making use of that vastly underrated ingredient: tempeh. Tempeh, in case you’re not already familiar with it, is … Continue reading Tempeh bolognese
When it comes to pasta, the Italians I flatshared with in my early twenties while living in Spain taught me three things: Use only the freshest, highest quality ingredients Keep it simple Take your time, and nurture your food – your guests will learn to love the wait 😉 If you do those three things, you’ll … Continue reading Penne pasta with tomato basil cream sauce
