VEG STARS AT A LAID-BACK LUNCH
CHEF TOBIE PUTTOCK
and renowned bar owner and entrepreneur David Abela are making moves to get behind the food world’s latest trend: plant-based eating. Well known as Jamie Oliver’s right-hand man, Tobie is in the process of developing the SuperNatural food program and is working with business partner David to bring it to the mainstream via supermarkets.
The idea behind SuperNatural is to remove any stigma around a plant-based diet as people become more invested in the health impact of what they eat.
Over a long lunch with friends in a striking Hecker Guthrie-designed home in Melbourne’s Toorak, the duo explained their ethos. “For SuperNatural to be a success, we had to do something that we would both be proud to put our names to,” says David. “Both of our wives are vegetarian, so it just made sense when we realised there was a gap in the market for a high- quality, accessible vegan product that didn’t have any preservatives or additives – and that’s what will be intrinsic to the brand.”
For Tobie, it is quality and flavour first: “I want to do real food that is natural, nourishing and tastes amazing. It will be vegan food, but not just for vegans. SuperNatural products will be able to complement something like roast lamb or crispy salmon fillet.” Finishing on a sweet note, David laughs: “I love the chocolate mousse. We’re hoping to bring it into the SuperNatural range soon. I can’t stop eating it, it’s just so good.”
FROM LEFT: Josh Hampshire, head mixologist at David’s Richmond bar, The Ugly Duckling; Daniel Vidinovski, a friend and business partner in The Ugly Duckling; friend Diane Keith; Rebecca Amos and husband David; Georgia Puttock and husband Tobie; Sarah De Boer, a long-time family friend of David and Rebecca.