I was vegetarian for most of my teens and twenties and I still love the diversity of plant-based dishes the world’s cuisines offer. Some of these recipes contain anchovies or optional meat ingredients, which you can simply omit. Vegetarian recipes are colourful, tasty, usually quick and easy and, as my carnivorous husband likes to say, they go so well with meat! Use these vegetarian dishes as a meal in themselves, an accompaniment to a meat dish, or a starting point for your own inspiration!
Pimientos de Padrón (Padron Peppers) Like this recipe? You’ll love my online Spanish cooking class! Looking for something different to get your next gatherings off to a great start? The darling of many fancy restaurants, Pimientos de Padrón (or Padron peppers) are plump little Spanish chillies grown near Queensland’s Sunshine Coast and they’re the easiest […]
Ricotta Stuffed Pasta Shells in Taleggio Sauce Join my food & wine tour to Italy to discover more Italian regional specialties! My cooking’s often inspired by what happens to be on hand, like some delicious Vannella ricotta leftover from recipe testing and a huge bunch of chives from a herb patch gone berserk. That’s how […]
Baked Vegetarian Kibbeh Like this recipe? You’ll love my online Lebanese cooking class! I love the classic torpedo-shaped kibbeh that often appear as part of Lebanese meze, but baked kibbeh (bil sanieh means ‘in the pan’) is much quicker to make and more popular as a family meal. Lakteen means ‘trick’ in Arabic and the […]
Chopped Salad Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Of course we all love to cook – but occasionally, there just isn’t time. That’s when I whip up a big bowl of this delicious chopped salad which keeps well for days in the fridge. Found all over […]
Stuffed Vine Leaves (Dolmades) Like this recipe? You’ll love my online cooking class Inspired by Janni Kyritsis! I enjoy rolling the filling into stuffed vine leaves, once you get started it’s quite meditative. Vine leaves come in large packs, which is just as well, as some will be too small or too large and some […]
Savoury French Toast Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! French toast is the only dish I remember Dad teaching me to make. He didn’t cook often, though he did love to eat and, like me, I think he preferred savoury to sweet. When we made French toast […]
Truffle & Cheese Toastie Like truffles? Join me for a hands-on truffle hunting food & wine weekend – see video below! This black truffle and cheese toastie is quite simply the most decadent toasted sandwich you’ll ever make. Australian black truffles are one of the joys of winter and, although they cost upwards of $2,500/kg, […]
Zucchini Carbonara Join my food & wine tour to Southern Italy to discover more Italian regional specialties! Carbonara sauce traditionally contains guanciale (cured pork cheek), but I had a delicious vegetarian version with zucchini at Fratelli Paradiso in Potts Point, and couldn’t resist trying to recreate it at home. You need female zucchini flowers for […]
Turkish Lentil Soup Like this recipe? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! I lived on this delicious lentil soup when I was in Turkey for three months in 1988. My recipe is adapted from one that I had on the Black Sea coast made by a young lady called Zerrin. […]
Funghi Trifolati Join my food & wine tour to Italy to discover more Italian regional specialties! Trifolati is an Italian term for dishes cooked in olive oil with garlic and parsley; mushrooms, zucchini and kidneys are often prepared ‘trifolati’. Funghi trifolati was one of my favourite starters in Sydney’s 1980s suburban Italian restaurants, where exotic […]
