KITCHEN SHELF
Maria Hoyle and Catherine Steel sample must-reads for the savvy cook
Mouthwatering titles for vegans, vegetarians and meat-lovers alike
Vegan with Bite
Shannon Martinez *Hardie Grant, $39.99 In case anyone you know still labours under the illusion that dishes devoid of meat are also devoid of joy and flavour, chuck this book their way. Fun, fresh and modern, Vegan
With Bite puts the ‘edge’ into ‘veg’. And here’s a surprise; the author isn’t vegan so this book is also for meat-eaters who want to up their veggie quota. Shannon – owner of Aussie plant-based businesses Smith & Daughters and Smith & Deli – shares easy dishes and basic recipes for cakes and breads, sauces and condiments (“vegan tom yum paste is your secret weapon in the war on blandness”), plus a guide to stocking your vegan pantry. ‘Breakfasts’ includes Shakshuka with Coriander Dumplings; Turkish Mince with Hummus Spiced Butter; and Wontons in Chilli Oil . That first section sets the tone for the book, which is liberally seasoned with surprise and delight. Our faves? One-pot Burrito Rice; Crispy Tofu with Chilli and Thai Basil; and Tropical Splice Pavlova. This book doesn’t just have bite; it has attitude, chutzpah, flair and personality. And recipes you’ll go back to again and again. *Out in October; available for pre-order at Mighty Ape or your local bookshop
The Ethical Omnivore
by Laura Dalrymple and Grant Hilliard Murdoch Books, $45
Enjoy meat but feel a little in the dark when it comes to the kind of life the animal has led? With the convenience of supermarkets, it’s easy to forget we can choose to be more clued up on the origins of our food. Laura Dalrymple and Grant Hilliard’s Sydney business Feather and Bone sources local, whole, pasture-raised stock, utilising every part of the animals. By visiting farms, they can keep customers informed about the origins of the meat – from pasture to plate. This means something to those who care about the meat they consume.
Despite being butchers, the couple are all about eating less, but better, meat with a focus on sustainable agriculture.
They emphasise the importance of natural systems for soil fertility, remembering we are what our food eats, and don’t shy away from the slaughter process. What can make this easier is how they respect the animal up to and through this stage.
The Ethical Omnivore offers recipes for sustainable meat eating, ranging from simple, quick dishes to slow-roast affairs. It may seem contradictory, but it is possible to eat meat and respect the life it has lived too.
Root Stem Leaf Flower
by Gill Meller
Hardie Grant $55
When we move our focus on cooking away from meat and fish, Gill Meller says, we can become freer with our cooking. We can embrace the simple glory of fresh vegetables and fruit, and step away from the unnecessary complexities of cooking.
Part of Hugh Fearnley-whittingstall’s
River Cottage family, Gill delivers dishes that celebrate the tastes and sensations of homegrown produce. Some of the recipes consist of only two ingredients, paired in a scrumptious way. One of the benefits of bringing small changes into our kitchens, such as focusing on homegrown vegetables, he says, is that we lessen our impact on the planet, while also enhancing our wellbeing.
The book’s 120 vegetarian recipes are grouped seasonally. Spring blossoms with new potatoes, wild garlic, rhubarb and peas; summer embraces globe artichokes, eggplants and broad beans; autumn discovers new ways with sweetcorn and beetroot; and winter celebrates cauliflower, parsnips and brussels sprouts. Thanks to the exquisite imagery you’ll almost feel the dirt beneath your fingernails and sense the sweet smell of the garden itself.