TERRA MADRE
71 Loewen Road, #01-02, tel: 6250-2052
Launched in October 2021, Terra Madre is not just a retail emporium of organic and natural pantry ingredients, but also a restaurant serving Australian-inspired all-day cuisine. With a name that means ”Mother Earth”, don’t expect the vegetarian and vegan options here to be dull.
Culinary director Gayatri Singh brings deeper flavour nuances to the menu by looking at the rich history of Asian cuisine as a starting point. “There are so many Asian cuisines, from Indian to Thai, that offer great ways to maximise the flavour and textures of the vegetables they use. As long as you are taking the time to understand the produce you are using, do a little research and development on spices, sauces and ingredients that will pair well. I enjoy experimenting with herbs and spices – it offers that bit of jazz and pizzazz that one is looking for,” she explains.
Though there are both meat and vegetable dishes on the menu, the sauces that accompany these are lighter and meat-free in general. For example, the grilled Tasmanian lamb rack ($45) is accompanied by sumac za’atar, fire-roasted potato puree, and onion and mint chimichurri. The spiced charred cauliflower ($26) gains additional heft from korma paste, and freshness from pomegranate seeds and chilli. Gayatri consciously strives to bring out umami flavours not through meat or dairy products, but through mushrooms, miso, and spices. She’s also not a fan of meat-free substitutes, pointing out that proteins like tempeh, tofu and mushrooms are already fantastic natural substitutes.
Which vegetables work best as meat substitutes?
”For meaty flavour and texture, shiitake and portobello mushrooms. Using sauces like miso, tahini and gochujang add depth and enhance the umami flavour.”
What are some underrated produce we should eat more of?
"Cauliflower! It is exciting to cook with, and there are so many ways to use it. For Asian vegetables, I would suggest kai lan or even moringa as a great inclusion to our daily intake."