Freshly Picked with Simon Toohey – Recipes

Episode 7

Roast Cauliflower Soup with Deep Fried Black Olives 

Recipe by: Simon Toohey
Time: 45 minutes
Serves: 3-4


1 cauliflower
3 cloves garlic
1 brown onion
Salt & pepper
1L vegetable stock 
2 bay leaves 
2 thyme sprigs 
¼ tsp ground nutmeg 
50ml extra virgin olive oil

Deep Fried Black Olives 
100g Kalamata olives, pitted
200ml vegetable oil 

To serve 
Bunch parsley, roughly chopped 
4 slices of sourdough bread, toasted 
Chunk cultured oat butter


  • Preheat the oven to 180C. 
  • Chop the cauliflower up roughly.  It doesn’t matter how, it just needs to be chopped up.  The smaller the pieces are, the quicker they will roast and go brown.   
  • Place in a bowl and add the garlic and the onion that has been quartered leaving the skin on. Drizzle with some olive oil and season with salt and pepper. Toss everything in the bowl to ensure the vegetables are coated in olive oil. Divide between trays and roast for 30 minutes or until the cauliflower is dark brown (but not burnt). Allow everything to cool slightly on the tray. 
  • Meanwhile in a pot, add the stock, bay leaves and thyme and bring to a boil. Remove the skin from the roasted onions. Add the cauliflower, onion and garlic to the stock. Turn the heat down to medium-low so that the soup is just simmering.  Put a lid on and cook for 10 minutes. 
  • While the soup is simmering. Pour the vegetable oil into a pan and heat to 160-170C. Chop up the Kalamata olives into a crumb-like consistency and place into the hot oil. Fry until there are hardly any more bubbles coming from the olives. Use a slotted spoon to carefully remove the fried olives from the oil and place in a bowl lined with a paper towel to soak up any residue oil. The olives will go crispier as they cool.  
  • Remove the herbs from the soup, add a pinch of nutmeg and the remaining olive oil and blend until the oil is fully incorporated and the soup is smooth and creamy.  
  • Pour into a bowl and top with chopped parsley, fried olives and a drizzle of olive oil. Serve with sourdough.

Sichuan & Chilli Tofu

Recipe by: Simon Toohey
Time: 30 minutes


1 tub silken tofu cut into 
2 tbsp sesame oil 
4-5 tbsp vegetable oil 
1 cinnamon stick 
4 dried Sichuan chillies (Kashmiri would work too) 
3 cloves garlic 
1 thumb ginger 
2 long red chillies 
1 tbsp Sichuan pepper 
1 tsp mushroom powder (4 shitake mushrooms blended to a powder) optional 
1 tsp caster sugar 
3 tbsp soy sauce 

To serve 
Steamed rice  
2 spring onions, greens roughly chopped 
Bunch coriander, roughly chopped 


  • Fill a small pot with water and 2 tablespoons salt.  Bring to a simmer.  Cut the tofu into 1-inch cubes and put in the salted water letting the tofu warm through. This will create a skin and set the tofu.  
  • In the meantime slice the cloves of garlic, thinly slice the ginger, dice the spring onion, keeping the greens for later separate from the whites, de-seed the long red chilli and slice up.  Cut up the dried chilli. 
  • In a heavy-based pan or a wok, place the oil in and bring to a smoke.  Add the cinnamon and heat through to infuse the oil.  Add the dried chilli to do the same.  
  • Add the garlic, ginger and fresh chilli and fry briefly at high heat for about a minute.  Turn the heat down to medium and add the  Sichuan peppers, mushroom powder, sugar and fry off to incorporate all the ingredients. Add soy and sugar and stir through.   
  • Finally, turn the heat back up and scoop the tofu out of the pot with a holed spoon, frying and tossing the mixture, try not to break up the tofu. 
  • Pour into a bowl and serve with rice and garnish with coriander and green spring onion tops. 

Spinach Pancakes with Avocado & Blistered Tomatoes  

Recipe by: Simon Toohey 
Time: 45 minutes  


100g spinach
200ml oat milk
200g self-raising flour
Pinch salt & pepper 

1 punnet coloured cherry tomatoes
1tsp balsamic vinegar
1 tsp brown sugar
50g baby rocket

To serve 
50g plant-based feta


  • Add a drop of vegetable oil and the cherry tomatoes to a hot pan. Leave to blister for about 5 minutes, tossing occasionally. Pour into a bowl and cover with a lid to steam.  
  • Blitz spinach in a blender, gradually adding all of the oat milk until it all comes together. Place flour into a large bowl, slowly pour the spinach mixture into the flour while whisking, bringing all the ingredients together. If the mixture is thick, add a little water or a little more oat milk until it reaches a thin, paint-like consistency.  
  • Wipe out the pan. In a non-stick pan on medium heat, pour the mixture in and spread around.  Cook on both sides until they are just set and not too much colour has been put on it.  Once they are all done, cover with a tea towel and set aside. 
  • Add sugar and vinegar to the tomatoes. Squeeze the tomatoes in the bowl to help release some of the juices- be careful they can retain heat. Add the tomatoes to the rocket and stir through.  
  • Stack your pancakes, top with a generous serving of the tomato salad, drizzle over any reserved juice and top with pieces of plant-based feta.  

Vegetarian Kebabs with Burghul 

Recipe by: Walleed Rasheed  
Time: 45 minutes 
Serves: 4


For the kebabs 
2 zucchinis 
2 green capsicum 
2 red onions 
2 red capsicum 

For the Burghul 
1 cup fine Bulgur 
2 cups of vegetable stock 
2 cups of sultanas 
2 cups of slivered almonds 
Coconut or extra virgin olive oil for toasting

For the dressing  
3 cloves garlic crushed 
1 tbsp cumin 
1 lemon, juiced 
¼ cup of extra virgin olive oil 
Small bunch of coriander 
Salt & pepper


  • Kebab skewers 
    Chop up zucchinis, green capsicum, onion and red capsicum into small pieces to assemble the kebab skewers.  
  • Before making the skewers, soak the skewers in some water to avoid burning 
    Assemble the skewers then BBQ on a hibachi or a grill pan and lightly brush some olive oil and salt on the skewers and cook until slightly soft. Baste with the dressing while cooking. 
  • Set aside once cooked  
  • Burghul 
    In a bowl add one cup of fine bulgur wheat.  
    Boil 2 cups of vegetable stock and then pour into the bulgar wheat and cover immediately with a lid and set aside for 10 minutes or until the liquid has been absorbed.  
  • While the bulgur wheat is absorbing, in a pan fry 2 cups of slivered almonds with some coconut or olive oil for about 2-3 minutes. Set aside in a bowl, then repeat with the sultanas.  
  • Then add the almonds and sultanas into the bulgar and mix around, leave some almonds and sultanas for garnish at the end. 
  • For the dressing, mix in garlic, olive oil, lemon juice, cumin, salt, pepper, and coriander 
  • To assemble, pile the bulgar in a large bowl, then place the skewers on top, sprinkle some more roasted almonds and sultanas on top. Then add the dressing all over and some more fresh coriander on top! 

Episode 6

Chips with All The Seasonings 

Recipe by: Simon Toohey
Time: 30 minutes


4 large Desiree potatoes 
1L vegetable oil 

Chilli Garlic Salt 
2 tbsp fried garlic chips 
1 tsp salt 
¼ tsp sugar 
¼ tsp chilli powder

Mortar and pestle all together 

Lemon Australian Bush Pepper Salt 
1 tsp salt 
½ tsp native bush peppers 
1 lemon – zest only 
¼ tsp sugar 

 Mortar and pestle all together 

Nacho Cheese Seasoning 
¾ tsp smoked paprika 
¾ tsp onion powder 
¾ tsp garlic powder 
2 tsp nutritional yeast flakes 
1 tsp salt 
½ tsp sugar 

 Mix together 

Green Dressing 
1 bunch parsley 
1 bunch dill 
½ clove garlic 
1 tbsp golden syrup 
¾ tsp  salt

 Mortar and pestle all together 


  • Prepare your favourite topping (or all of them!) 
  • Heat vegetable oil to 140C. 
  • Chop the potatoes into lengths, to get nice and thick chips. Rinse under cold water to remove excess starch.  
  • Place the chips in the oil at 140C for 8 minutes to cook through and take out of the oil and place into a tray. You don’t want too much colour on the chips at this stage. Let rest for 10 minutes to cool. 
  • Raise the temperature of the fryer up to 180C and re-fry the chips for a few minutes until they are crisp golden and delicious.  
  • Drain for a few minutes to remove excess oil. Pour into a tray and season with your topping. Or, serve with all of your toppings in separate bowls and let people season with their favourite combinations.  

Dal with Tempered Spices 

Recipe by: Simon Toohey  
Time: 45 minutes 
Serves: 4-6 


1 cup toor dal/arhar dal/split pigeon peas lentil
, soaked overnight in 2L water with 1 tsp turmeric  
1 medium red onion, diced 
4 large garlic cloves, minced 
1 thumb ginger, minced 
3 tbsp vegetable oil
1  tsp cumin seeds
1 tbsp coriander seeds
1 tsp fenugreek seeds (optional) 
2 medium tomatoes chopped
1 tsp coriander powder
1 tsp garam masala
2 tsp Kashmiri red chilli powder 
1  tsp turmeric powder
Salt, to taste

4 tbsp vegetable oil 
½ red onion diced 
1 clove garlic 
1 tsp cumin seeds 
2 dried long red chillies
1 heaped tsp Kashmiri red chilli powders  

To serve  
2 tbsp coriander, chopped 
Steamed rice 


  • Pour lentils in a large bowl with water and turmeric, leave to soak overnight.  
  • Add the vegetable oil to a pan on medium heat. Chop the onion, ginger and garlic and add to the hot pan. Cook for a minute until everything becomes fragrant.  
  • Add the coriander seeds, cumin seeds and fenugreek seeds, stir through the onions then add 1 teaspoon of coriander powder, 1 teaspoon of Kashmiri chilli and a ¼ teaspoon of turmeric powder.  Add the lentils, with the water they were soaked in into the pot then add the chopped tomatoes and cook until they become soft and broken down – about 20 minutes. Taste and season with salt.  
  • Pour the vegetable oil into another pan and add the tempering ingredients to it. When everything starts sizzling, cook for another 2 minutes and then pour over the dal. 
  • Serve with rice or Naan or Idli, garnish with coriander.  

Slow Grilled Cauliflower Steak

Recipe by: Tobie Puttock  
Time: 30-40 minutes 
Serves: 4


1 whole medium-sized cauliflower 
2 tbsp extra virgin olive oil 
Pinch salt

2 tbsp sesame oil 
90g white miso paste 
100ml rice wine vinegar 
1 tbsp maple or brown rice malt syrup 
50ml water 
Soy sauce to taste

To serve 
1 tbsp sesame seeds, lightly toasted 
1 tsp black sesame seeds, lightly toasted  
1 sheet nori (edible seaweed)


  • Preheat a griddle pan or a normal pan over medium-low heat. 
  • Trim the base of the cauliflower and remove any leaves. Slice the cauliflower into four steaks, being careful not to break them, lightly season with a pinch of salt- the sauce will be fairly salty so don’t over season.  
  • Cut 4 pieces of baking paper double the size of the cauliflower steaks so that you can fold the paper over enclose the cauliflower. Rub a little bit of olive oil on the paper and gently place the cauliflower on the baking paper, and fold over to cover both sides.  
  • Cook the cauliflower steaks over low heat in a grill pan or in a large pan. Unless you have multiple pans, you may need to do this in batches as it’s important that the steaks have full flat contact with the heat. You can place a heavy saucepan on the cauliflower to help it cook evenly. After 10 minutes carefully flip the steaks and continue to cook until tender. 
  • Pop the miso, rice wine vinegar, maple, sesame oil, soy sauce and water into a saucepan, whisk or stir to bring the ingredients together, and gently heat through. Bast the cauliflower with a brush a few times during the cooking process.  
  • Once the cauliflower is cooked arrange the steaks onto serving plates and distribute the dressing over the hot cauliflower, finally finishing with a super generous sprinkling of the nori and sesame mixture. 

Spiced Chai Apple & Rhubarb Crumble with Earl Grey Custard 

Recipe by: Simon Toohey 
Time: 1 hour 
Serves: 8


Apple and Rhubarb  
4 rhubarb stems chopped to 1-inch lengths 
4 apples 
3 tbsp brown sugar 
1 lemon, juice only 

200g oats 
50g flour 
150ml melted oat butter 
3 tbsp raw sugar 
1 Dilmah spiced chai tea bags cut open 
Big pinch salt

400ml oat milk 
1 earl grey tea bags cut open 
2 tbsp cornflour 
3 tbsp water  
1 tsp vanilla extract 
70g caster sugar


  • Preheat the oven to 180C.  
  • Take the rhubarb and apple and chop it up. Doesn’t have to be uninformed. Place into a bowl and add brown sugar and lemon. Pour into your tin or baking tray you would like to cook your crumble in.   
  • Make the crumble mixture by adding everything together and mixing until it turns into a dough-like consistency. 
  • Spoon it over the apple and rhubarb mixture, place it in the oven for 25 to 30 minutes or until the top is nice and crisp. 
  • While the crumble is cooking make the custard. Put the milk and earl grey tea in a pot until it is close to a boil. Add sugar and vanilla. Mix the cornflour and the sugar together in a separate bowl and add the water.  Pour into the oat milk mixture and stir until it becomes thick and creamy. Finally, strain the ingredients to remove the large tea leaves. Pour the custard into a jug and set aside. 
  • Take the crumble out of the oven and let stand for approximately 20 minutes. Spoon a large amount into a bowl and then pour over as much custard as you like…. Heaven. 

Episode 5

Caramelised Baby Carrots with Puy Lentils 

Recipe by: Simon Toohey  
Time: 50 minutes 


1 bunch baby carrots, 3 cm stalk reserved  
Vegetable oil  
1 heaped tbsp brown sugar 
1 cup vegetable stock  
2 tbsp oat butter 

1 cup puy lentils  
¼ cup red wine 
1 bay leaf  
3 sprigs thyme  

Reserved carrot tops 
Wedge of lemon 


  • Remove the carrot tops, reserving 3cm of the stalk.  
  • Add carrots and oil to a hot pan, cook for a few minutes to colour.  
  • Add the lentils, vegetable stock, red wine, bay leaf & thyme to a pot, cover and cook over low heat for 25 minutes.  
  • Add stock, brown sugar, oat butter, salt and pepper to the carrots, cover with a cartouche and cook over medium-low heat for 25-30 minutes or until the liquid has reduced. Remove the cartouche and season with salt.  
  • Serve the lentils, top with the caramelised carrots and spoonfuls of the sauce. Garnish with sprigs of reserved carrot tops and serve with a wedge of lemon.  

Cheats Pizzas 

Recipe by: Simon Toohey  
Time: 30 minutes 


1 pack flatbreads  

Toppings- the toppings are really up to you, choose your favourite combinations, these are some ingredients I love to use  
200g tomato paste with no cheese pesto or hummus or any sauce 
50ml water 
½ tsp dried oregano 
½ tsp dried thyme or fresh 
½ tsp salt and pepper 
1 red, brown or white onion, sliced 
1 red, green or yellow capsicum, sliced 
1 tub fresh cherry tomatoes 
100g Kalamata olives, pitted  
100g sundried tomatoes 
200g sweet potato or pumpkin, roasted 
Any fresh herbs 
1 tub plant-based cheese 
30ml balsamic vinegar 

1 packet rocket 
½ red onion, thinly sliced 
Any fresh herbs like basil, parsley, thyme 
Balsamic vinegar  
Extra virgin olive oil  
Salt & pepper 


  • Preheat your oven to 190C. Prepare your trays with baking paper and place in the oven to heat up.  
  • Spoon your choice of sauce, or hummus, onto the flatbread.  
  • It is now up to you – the combinations you would like.   I like tomatoes, olives, cherry tomatoes, capsicum and onion.  But it is totally up to you.  Pesto, rosemary and olive oil with flaked salt or the classic throw everything on there and hope for the best.   
  • Put the pizza in the oven and bake for only 15 minutes or until everything is nice and colourful- charred in places, melty in others and the edges of the flatbreads are crisp and delicious.  
  • Toss all of your salad ingredients in a large bowl, dress with extra virgin olive oil and balsamic vinegar, season with salt and pepper. Serve your pizza with a generous serving of salad on the side.  

Coconut Ice Cream with Bananas & Caramel 

Recipe by: Simon Toohey  
Time: 1 hour + freezing time  


400ml coconut cream, placed in the freezer for a few hours before using 
100ml coco lopez 
50ml coconut flavoured rum 
2 bananas, chopped  

1 tbsp vegetable oil 
2 tbsp brown sugar 
2 tbsp coconut cream 
1 tbsp water 

To serve 
2 tbsp coconut slivers 
2 tbsp slivered almonds 


  • In a large bowl whisk coconut cream and coco lopez until it forms stiff peaks. Use your whisk to gently fold through the coconut flavoured rum, being careful not to knock out too much air. Pour into a container and freeze for a few hours, or overnight.  
  • Add oil to a pan over medium/medium-high heat. Once the oil has started to heat up, place the banana slices in the pan. Carefully flip so that the banana caramelises evenly.  
  • Remove the bananas from the pan and add the brown sugar. Dissolve the sugar in the pan, once the sugar has dissolved add the coconut cream and stir to combine. Add the caramelised bananas back in the pan and carefully coat in the caramel. Allow to cool in the pan, add a little bit of water to loosen the caramel if it becomes too thick.  
  • Divide the ice cream and bananas between bowls, top with coconut, slivered almonds and spoonfuls of caramel.  

Golden Eggplant with Tomato Foam & Tahini 

Recipe by: Afik Gal  
Time: 2 hours  
Serves: 2


1 elongated eggplant, firm, light and shiny 
Extra virgin olive oil 
Sea salt 

Diluted Tahini 
2 tbsp tahini 
1 tsp lemon  
Small pinch of salt  
¼ cup water 

Tomato foam  
1 large tomato  
Reserved tomato  
Blitz in a food processor until smooth 
Pour into a strainer over a bowl, this will help to remove some of the liquid 

Spicy Green Sauce 
8 green chillies, tops removed halved lengthways, seeds removed, roughly chopped 
3 cloves garlic
1 small bunch coriander  
Pinch salt  
Pulse, chop  
Pour into a bowl, pour enough olive oil over to cover stir through  


  • Preheat the oven to 150℃. 
  • With a sharp knife, slice the whole length of eggplant to 3cm steaks. Peel the skin off the steak, but leave the top on (stalk). That way you get a steak that resembles a whole eggplant.  
  • Pour a little drop of olive oil in the palm of your hands and coat the eggplant chunks from all sides, so its spongy flesh can absorb the oil. Avoid burdening the eggplant with too much oil, the slice doesn’t need to shine.  
  • Place the eggplant slices on a tray covered in parchment paper, with the inner side of the eggplant facing up. Leave 1cm space between slices. Season the eggplant with a sprinkle of salt and place in the oven. The eggplants should be ready in 1.5 hours, when they’ve goldened and softened, like paté. Leave the eggplant on the tray and allow to cool to room temperature. 
  • While the eggplant is baking, prepare the other elements.  
  • Remove the tops and seeds from the chillies, slice lengthways and roughly chop. Add the coriander, garlic and salt. Pulse to roughly chop the ingredients. Pour the ingredients into a small bowl, cover with extra virgin olive oil and stir through.  
  • To prepare the tomato foam, roughly chop a large tomato and add it and reserved tomato to a blender. Blitz until smooth and foam. Pour a small amount of foam into a sieve over a bowl, this will help to remove the liquid from the foam before you serve it.  
  • Place tahini in a bowl with lemon juice and salt- be careful not to add too much, it shouldn’t be lemony or salty it should just be balanced. While stirring slowly add your water. Add small amounts of water gradually so that you don’t make the tahini too runny.  
  • Strain the tomato foam onto a plate. Spin and drizzle over the tahini, creating a unique pattern (a motion of struggle between tomato foam and tahini). Place one chunk of eggplant in the plate, and position it according to the spinning movement. Sprinkle some of the spicy green sauce over the eggplant and on its sides to serve.  

Episode 4

Mushroom & Leek Potato Pie with Mushy Peas  

Recipe by: Simon Toohey 
Time: 1 hour + 10 minutes (+ cooling time)  


30ml vegetable oil 
6 portobello mushrooms, roughly chopped  
4 leeks, washed and roughly chopped 
Pinch salt 
2 peaches, sliced into wedges  
1 sprig tarragon, finely chopped 
2 tbsp flour 
500ml vegetable stock  
1 cup peas 

4 medium Desiree potatoes 
50ml extra virgin olive oil 
Salt & pepper 

1 bulb garlic 


  • Preheat your oven to 180C.  
  • Heat a large pot over medium heat. Add oil, leeks, mushrooms, a pinch of salt and a splash of water, cover with a lid and sweat down for a few minutes. Add thyme to the mushrooms, remove the lid.  
  • Add the peaches and tarragon to the mushroom mixture, stir through. Cook, uncovered until the liquid has cooked off.  
  • Add flour and stir through, this will prevent the flour clumping when you add the stock. Add the stock and stir through, coating everything. Cook for a few minutes until the sauce thickens. Stir in the peas and pour the mixture into your baking tray.  
  • Layer the mashed potato over the mushroom mixture, don’t worry about making it too smooth the lumpy bits will crisp up in the oven. Finish with olive oil and finally cut the bottom and top off the bulb of garlic placing it in the middle of the pie and pushing it down so it is half out and half in. 
  • Cook for 35 minutes or until the potato is golden brown. Remove from the oven and set aside for 30 minutes before serving. Squeeze the garlic bulb over the pie, be careful it will retain its heat, releasing the roasted garlic cloves to serve.  

Polenta Fries with Truffle Syrup & Thyme

Recipe by: Simon Toohey  
Time: 1 hour (+ 1 hour cooling time)  


4 cups vegetable stock 
1¼ cup polenta  
5g salt 
1 tbsp chopped rosemary 
1 tsp chopped thyme 
1 tsp smoked paprika 
¼ cup oat butter 
½ cup polenta, to coat the fries  
500ml vegetable oil for frying 

30ml truffle oil 
15ml lemon juice 
15ml golden syrup 


  • Place the polenta, vegetable stock, oat butter and salt in a pan and mix around and cook until the polenta has thickened to a paste. Add the chopped rosemary, thyme and paprika and nutritional yeast.   
  • Once thick, pour into a square 8 x 8-inch baking pan that has been lined with baking paper, cover with cling film so it doesn’t form a skin. Place the mixture in the fridge and let cool and set for about an hour. 
  • Once cooled, take the mixture out of the fridge and out of the tin. Then carefully cut the polenta lengthways to look similar to a thick cut chip. Roll them in some polenta to form a crust before frying. 
  • Heat a neutral oil (such as vegetable oil) to 180C. Fry the chips in batches for 5 minutes or until the outside is nice and crispy. Remove from the oil and place on a wire rack to drain excess oil. Season with a pinch of salt.  
  • With a whisk or a stick blender, blend the syrup and lemon together. While blending, slowly pour in the oil until it emulsifies. Taste and season with a pinch of salt.  
  • Stack your fries on a serving platter and drizzle with the truffle syrup.  

Rich Walnut Ragu

Recipe by: Nadia Fragnito  
Time: 35 minutes 
Serves: 4  


2 cups walnuts  
1½ slices of bread, broken into pieces, approximately 60g (I like using day-old ciabatta style) 
1 tbsp stock powder (I like using plant-based beef-style stock) 
½ garlic clove, crushed 
Handful of fresh parsley  
3 tbsp extra virgin olive oil 
700g good quality tomato passata or diced canned tomatoes 
Few basil leaves (optional) 
Salt & pepper, to taste 
500g dried or fresh fettuccine or pappardelle pasta 


  • Add the walnuts, bread, stock powder, garlic, liquid smoke and parsley into a food processor and process until it resembles a medium-fine crumb. If you’d prefer a chunkier mince, your ragu will turn out a little crunchy in texture. To avoid this, you can soak walnuts overnight to soften. 
  • Heat the olive oil in a large non-stick frypan. Fry the walnut mince for a few minutes until brown. Stir through the passata and basil and simmer on low for 20 minutes, stirring often. 
  • Meanwhile, cook the pasta in a large pot of salted water until al dente.  
  • Before turning off the heat, check the ragu for seasonings, adding salt and cracked black pepper to taste. 
  • Stir the cooked pasta through the walnut ragu, adding a dash of reserved pasta cooking water if the sauce is too dry. Taste and season with salt and cracked black pepper to taste.  
  • Serve with a sprinkling of vegan parmesan cheese and a generous drizzle of olive oil. 

Roasted Radish & Kohlrabi Salad with Apple, Pine Nuts & Puffed Rice 
Recipe by: Simon Toohey  
Time: 45 minutes 
Serves: 2  

1 bunch red radishes 
10ml extra virgin olive oil 
Pinch salt & pepper 
1 kohlrabi, remove leaves and outside  
1 green apple 

2 tsp Dijon mustard 
2 tbsp maple syrup 
½ lemon, juice 
1 bunch radish stems 
100ml vegetable oil  
2 tbsp toasted pine nuts 
2 tbsp puffed rice (optional) 

To serve 
1 radish, thinly sliced  
2 tbsp raisins  


Preheat your oven 180C. 

  • Remove leaves from the radishes, clean and reserve. Place the Radishes in a bowl with oil, salt and pepper and bale in the preheated oven for 15 minutes. 
  • Meanwhile, cut the kohlrabi and the apple into thin rounds, then use a knife to cut the rounds into matchsticks. Place the apple matchsticks in acidulated water (a big bowl of cool water with lemon juice). This will stop them from going brown and will season with a soft flavour of lemon juice.  
  • Meanwhile place the cleaned radish stems in a bowl with the mustard, maple syrup, apple cider vinegar, lemon juice and blitz with a stick blender. While blending, slowly pour in the oil until it starts to emulsify.  Pour through a fine sieve or cheesecloth to remove any bits. 
  • Remove the radish from the oven and let cool slightly.  Slice in half.  Squeeze the water from the apple and kohlrabi and dry on to a paper towel.   
  • Place radishes, apple, kohlrabi, pine nuts and puffed rice in a large bowl. Pour over half of the dressing and toss together with your hands. Place the salad on a large platter, top with raisins and disks of thinly sliced fresh radish for a pop of colour. Serve with remaining dressing. 

Episode 3

Coconut Mushroom Soup 

Recipe by: Alice Zaslavsky 
Time: 1 hour 


1 thumbs-worth of ginger, peeled 
2-3 cloves of garlic, peeled 
1-2 birds eye chillies 
100ml rice bran or peanut oil 
5 young coconuts 
250g fresh shiitake mushrooms, finely sliced 
200g baby king brown mushrooms, cut in half 
250g oyster mushrooms, torn into strips with your fingers 
150g king brown mushrooms, cut in half lengthways and cross-hatched 
150g fresh wood ear mushrooms, torn into forkfuls 
100g lion’s mane mushroom, torn into forkfuls  
100g enoki mushrooms, torn into noodle shapes 
75ml coconut amino  
50g tamarind paste 
1 tbsp coconut sugar syrup (optional) 
Fysh sauce (optional), to season  

1 bunch Thai basil, leaves and flowers picked 
1 bunch fresh coriander, torn into bite-sized leafy bits 
1 red chilli, finely sliced (enough to your taste) 
1 lime, sliced into cheeks for serving and squeezing as need be


  • In a heavy-based pot, pop shiitake and baby king browns in the pan and, keeping the heat super high, wet fry the mushrooms off with a splash of water, until they start to colour. Keep a close eye on the water, if the pan looks to be a little dry, add another splash of water to keep everything loose and moving.  
  • Meanwhile, take the open coconuts and tip the juice through a fine strainer and into a jug or bowl. Scoop out the flesh from those coconuts using a large spoon and rinse lightly (the husk tends to stick, but if some doesn’t budge, it’s just ruffage!). Cut the flesh into strips and set aside. 
  • Heat a griddle pan to smoking hot and cook the king brown mushrooms until browned on both faces.  
  • Pound the garlic and ginger to paste with the chilli. Once you’re happy with the colour of your mushrooms, add some oil to the pan and chuck in the aromatic paste. Fry off until fragrant.  
  • Pour in the coconut juice and add the seared king brown mushrooms, oyster mushrooms, wood ear, lions mane (these mushrooms are more delicate, so are better off un-fried). Bring to a simmer and allow it all to bubble away for 20-25 minutes. With a couple of minutes to go, add the coconut amino and tamarind (and extra chilli, if you’re that way inclined). Taste for seasoning, add coconut sugar syrup if more sweetness is needed, or fysh sauce for more salt. Add enoki and turn the heat off.  
  • Arrange coconut flesh strips and grilled mushrooms in a bowl, pour over hot broth and mushrooms. 
  • Garnish with herbs, lime cheeks and extra chilli and serve.

Mixed Leaf Salad with Chickpeas & Currants 

Recipe by: Simon Toohey  
Time: 20 minutes 
Serves: 4  


200g leaves 
50g walnuts, roughly chopped 
1 x (420g) can chickpeas 
1 Lebanese cucumber, chopped 
1 cup cooked quinoa  
Extra virgin olive oil  
¼ cup currants 

Jar Dressing 
1 tbsp Dijon mustard 
2 tbsp red wine vinegar 
6 tbsp extra virgin olive oil 
Salt & pepper 


  • Add oil to a hot pan over medium heat and shallow fry the currents for a few minutes or until they puff up. Pour into a bowl and set aside to cool.  
  • Place all the remaining salad ingredients into a bowl.   
  • With the dressing, in a jar, add all the ingredients and shake.  Once it has come together, pour over the salad and mix to coat the salad in the dressing. Add the currants and stir through.  

Sago Pudding 

Recipe by: Simon Toohey  
Time: 45 minutes 


900ml water 
6 tbsp sago 
1 x (400ml) can coconut milk 
3 pandan leaves, tied in a knot  
1 tbsp water 
2 tbsp water 
3 tbsp organic sustainable dark palm sugar 
¼ tsp chilli powder 
¼ tsp fine salt 

50g roasted peanuts, roughly chopped 
Chilli powder 


  • Cook the sago in the water until fully see-through, about 5 minutes. Strain and rinse with water to remove as much starch as possible.  Place in a baking tray, place in the fridge for 20-30 minutes or until it has cooled completely. 
  • In the meantime, put the coconut milk in a pot with the pandan leaves and water, bring to a simmer then turn off the heat.  
  • In a small pot add the palm sugar with the 2 tbsp water, a pinch of salt and chilli and melt. 
  • Finally, pour the hot coconut milk into the sago tray and drizzle with the syrup, top with roasted peanuts and pinch of chilli.  

Spanish Style White Bean Casserole with Spinach & Tomato 

Recipe by: Simon Toohey 
Time: 45 minutes  
Serves: 4-6 


50ml vegetable oil 
1 brown onion 
3 cloves of garlic 
1 red capsicum 
1 green capsicum 
Salt & pepper 
3 sprigs of thyme 
2 bay leaves 
½ tsp smoked paprika 
1½ cups vegetable stock 
2 x (420g) can white beans (eg Cannellini, navy or butter beans) 
1 large potato, diced roughly 1cm cubes 
3 ripe tomatoes, diced roughly 1cm cubes  
120g baby spinach   
1 lemon, zest  
Bunch parsley, roughly chopped 


  • Place a medium to large pot on the stove on low heat with the vegetable oil in it. Dice up the onion, garlic, red and green capsicum and place in the pan with the oil and a good pinch of salt and pepper.  Slowly fry this mixture for as long as time will allow you. This is the base that will make the dish sing at the end. Cook until the oil is released from the ingredients but there is no browning at all. It is important to cook the ingredients low and take your time. This can take up to 30 minutes. But if you don’t have the time – quick and hot in the pan will be fine too.   
  • Add in the paprika once all is cooked and then the bay and thyme and cook for 30 seconds. Pour in your stock, cans of white beans with one tin of the juice and discard the juice of the other, tomatoes and potatoes in the pot.  Cover the pot with a lid and let it cook away for 30 minutes up to an hour.  
  • Just before serving, stir through baby spinach and with a potato masher, mash a few times, this will make it creamy, rich and delicious.  
  • Finish by sprinkling over the parsley and lemon zest.

Episode 2

Baked Strawberries with Chocolate Ganache

Recipe by: Simon Toohey
Time: 50 minutes
Serves: 4-6


1 punnet strawberries
175g 85% dark chocolate, roughly chopped
150g silken tofu
45ml oat milk
Sea salt
Extra virgin olive oil

To serve
2-3 fresh strawberries
Pink peppercorns (optional), ground
Raw sugar (optional)
Fennel fronds


  • Preheat your oven to 180C.
  • Remove tops from the strawberries and place in a baking tray, cut side down. Bake in the oven for 10-15 minutes or until plump.
  • Warm the oat milk in a saucepan over low heat until it begins to simmer. Pour over the chopped chocolate and stir. The residual heat will melt the chocolate.
  • Blitz the silken tofu with the chocolate and a pinch of salt until it all comes together. Pour into a bowl and set aside to set at room temperature for half an hour.
  • Place a spoonful of ganache on a serving plate. If you want to take this dish to the next level, sprinkle raw sugar over the ganache, use a blowtorch to dissolve the sugar and form a Brulee. Top with roasted strawberries, slices of fresh strawberry for a pop of colour, fennel and a sprinkle of ground pink peppercorns.

Momos with Spicy Cabbage and Mushroom

Recipe by: Simon Toohey  
Time: 1 hour 20 minutes 
Makes: 25-30 momos 


2 cups all-purpose flour 
¾ cup warm water 

4 tbsp vegetable oil 
½ green cabbage 
100g button mushrooms 
3 cloves of garlic 
½ red onion diced 
Big thumb ginger 
1 tsp cumin powder 
1 tsp coriander powder 
½ tsp turmeric powder 
Pinch salt  

Red Sauce  
1 x (410g) can whole tomatoes 
¼ cup water 
2 tbsp soy sauce 
2 tbsp malt vinegar 
1 tsp caster sugar 
1 tsp Kashmiri chilli or ¼ tsp chilli powder 
5 almonds 
Pinch salt 


  • Mix the flour and water together and knead for 5 minutes. Cover and let rest for 30 minutes.  
  • Thinly slice the green cabbage, fine dice the mushrooms, onion, garlic and ginger. 
  • In a pan add the vegetable oil and place on high heat. When the oil is hot, place the chopped cabbage in with a pinch of salt and fry for 3 minutes, stirring as little as possible. Now add the mushrooms. Cook until the mushrooms have released their water, and the water has been cooked out.  Add in the rest of the chopped ingredients with another pinch of salt and stir to fry it all off.  You are aiming for colour on the cabbage here and not really on the garlic or anything else.  Cook for another 5 minutes. 
  • Finely stir in the spices and stir for 30 seconds to remove the raw spice taste.  Place the mixture into a tray to cool and wipe out the frying pan. 
  • For the sauce, place the can of tomatoes, water, soy, malt vinegar, caster sugar, chilli and almonds into the same frying pan and cook for 15 minutes on medium heat until the mixture starts to bubble then reduce so the bubbles aren’t so crazy.  Place the ingredients in a blender and blend until smooth. Pour into a serving bowl and set aside.  
  • Back to the dough. Cut your dough in half and pat down on a folded bench. Place the dough into a pasta roller or use a rolling pin, folding the dough each time you roll it. Lightly dust with flour if it begins to get sticky. Use a cutter, or even a mug, to cut out your dumplings.  
  • Place a round of dough in the centre of your hand, and place a dessert spoon amount of mixture in the middle of the dough and fold internally, pleating one fold over the other and so one until it is all connected. 
  • If like most people trying to fold dumplings (for the 1, 2, 3 or even 10th time), it isn’t as easy as the pros make it out to be. So here is my cheat way because, in the end, I want fully formed momos, not broken crazy ones that have lost all their filling.  With the strip of dough from the pasta machine, place it along a floured surface,  place a dessert spoon of filling in the middle and all the way along the dough. Then, fold one side of the dough over the other like a book.  With a cup or a pastry cutter cut the dough gently press the edges together to seal the dumpling. 
  • Place the dumpling in a steamer and steam for 5 minutes or until the pastry is cooked. 
  • Serve with red sauce.  

Mushroom & Leek Toastie 

Recipe by: Tim Bone  
Time: 30 minutes 


1 loaf sourdough bread, sliced 
Nuttelex spread 
500g mixed mushrooms e.g oyster, Swiss brown, enoki, Shimeji. Sliced.  
4 cloves of garlic finely chopped 
2 leeks, white part only washed and sliced  
6 fresh thyme sprigs 
4 sprigs of fresh rosemary chopped 
Vegan feta style cheese 
Salt & pepper 
Extra virgin olive oil 


  • Heat 2 pans on the stovetop, with 1 tbsp of olive oil in each pan. In one pan sweat the leeks over medium-low heat until nice and soft. In the other pan over medium-high heat add the mushrooms, rosemary and thyme, with a pinch of salt, and fry until nice and caramelised. Add garlic and season, cook for a further minute. Pour the cooked mushrooms and leeks into a bowl and stir to combine.  
  • Spread the nuttelex on the bread slices, the buttered sides will be the outside of the toastie. Build the toasties by topping a slice of bread with the leeks and mushrooms, crumble over the feta and top with another piece of bread. and spread Nuttelex on the outside of both slices of bread. 
  • Cook toasties in a pan over medium heat on both sides with a lid on until golden and toasted. Once the toastie is almost ready add a little splash of water to the corner of the pan, put the lid back on and cook for a further 30 seconds.  
  • Slice toasties and serve with a sprinkle of sea salt on top

Sate Tempeh with Pan Fried Bok Choy  

Recipe by: Simon Toohey  
Time: 35 minutes 


1 block of tempeh 
1 tbsp peanut oil 

2 garlic cloves 
2 shallots  
3 red chillies seeds removed 
½ cup smooth peanut butter 
1 cup coconut cream 
¼ cup ketchup manis 
2 tsp soy sauce 
¼ cup unsalted roasted peanuts 
1 lime, juice only 
1 tsp sugar  
Salt, to taste  

Bok Choy 
10ml peanut oil 
1 bunch bok choy, sliced lengthwise 
1 clove garlic, roughly sliced 
1 lime 

To serve 
½ cup rice 
1 bunch coriander 
1 long red chilli, sliced  
¼ cup unsalted roasted peanuts, roughly chopped  


  • Chop the block of tempeh into lengths.   
  • Blitz chilis, garlic, shallots, peanuts splash peanut oil to a crumb consistency.  
  • In a pan place the oil, mince the garlic, dice the shallots and the red chillies and put in with the garlic. Mortar and pestle the peanuts to a crumble and stir through.  Bring the mixture to a quick bubble, reduce the heat and cook until it is slightly thickened.  Add the lime juice and stir. 
  • In a frypan, place in more peanut oil, the tempeh and fry until crisp on one side.  Turn the tempeh over and paint the satay over the cooked crispy side.  Repeat when turned one more time then take out and let rest, the sauce will colour quickly so be quick at this stage.  
  • Slice the bok choy lengthwise, leaving on the stems.  In the same pan turn the heat up until it is smoking hot. Pour in peanut oil and put in the bok choy cut side down and cook on this side for 2 minutes.   
  • Add garlic and lime juice to the bok choy and cook for 30 seconds. Sprinkle with salt and take out of the pan. 
  • Bowl of rice on the side.  Coriander and sliced red chilli with a couple more crushed peanuts to finish. 

Episode 1

Banana Bake 

Recipe by: Lynton Tapp 
Time: 1 hour 15 minutes  
Serves: 10 


6-8 bananas, mashed  
¼ tsp salt  
2 tbsp chia seeds 
½ cup water 
¼ cup macadamias, roughly chopped 
¼ cup pistachios, roughly chopped  
¼ cup sesame seeds 
¼ cup dried cranberries 
¼ cup dried apricots, roughly chopped 
¼ cup pitted dates, roughly torn 
1 cup desiccated coconut 
1 tbsp wattleseed 



  • Preheat the oven to 160C.  
  • Soak chia seeds in ½ cup water for a few minutes until they form a gel-like consistency.  
  • In a large mixing bowl mash, the bananas with the salt until you have a coarse paste. To the mixing bowl add the remaining ingredients and use a spatula to fold everything through. Place contents into a lined 20cm brownie tin (you want the slice to be about 4cm in thickness). Top with some extra macadamias and pistachios and bake for 1 hour. 
  • Remove from the oven and allow to cool in the tray.  

Rosti with Tomato Salad & Avocado 

Recipe by: Simon Toohey  
Time: 30 minutes  
Serves: 2  


2 Dutch cream potatoes, grated 
30ml vegetable oil  
1 avocado 

Tomato Salad  
½ lemon, juice only 
2 tbsp agave 
100g cherry tomatoes (different colours), roughly chopped  
30ml extra virgin olive oil 
Salt & pepper  
½ bunch basil, roughly torn 


  • Heat oil in a pan over medium-high heat. Add the grated potato to the hot pan and cook until it becomes crispy on one side, in the best way. Flip the rosti and cook again on the other side. 
  • While the rosti cooks, chop the tomatoes. Before adding the tomatoes to a bowl, squeeze the juice into the bowl to help release some of the juice. Add agave, lemon juice, olive oil, salt, pepper and basil to the tomatoes, stir through.  
  • Once the rosti is golden brown, slide onto a serving plate. Top with the tomato salad and generous spoonfuls of the dressing. Scoop avocado onto the rosti, season with salt to serve.  

Soba Noodles with Smashed Cucumber & Sesame 

Recipe by: Simon Toohey  
Time: 20 minutes 
Serves: 1-2 


1 packet soba noodles 
3 spring onions, finely sliced 
1 tbsp + 3 tbsp sesame oil 
2 tbsp golden syrup 
½ tsp chilli flakes 
½ cucumber 
½ bunch mint 
½ bunch coriander 
1 tsp toasted white sesame seeds 
1 tsp toasted black sesame seeds 
1 lemon 
Pinch sal


  • Fill a pot with water and bring to the boil. 
  • Pick and wash the mint and coriander. Roughly chop the cucumber into small but odd shapes, place in a mortar and pestle and smash, then cover with the 1 tablespoon of sesame oil and half the toasted sesame seeds along with salt, chilli, golden syrup. Add the juice of half a lemon, mint and coriander. 
  • Turn a burner on a low flame and cover with a heatproof wire wrack. In the mean-time, season the whites of the spring onion with a pinch of salt and a drizzle of sesame oil. Place them on the wire rack and cook for a few minutes, turning occasionally, until they begin to colour.  
  • Mix the soy, golden syrup, 3 tablespoons sesame oil, 1 tablespoon water and chilli flakes in a bowl and add ¾ of the chopped spring onions.  
  • When the water starts boiling, pour in 1 tablespoon salt and place the soba noodles in, giving a gentle stir so they are all immersed in the water and not sticking together.  After 3 minutes or when they are cooked through, remove from the water and rinse with cold water to cool them down. 
  • Transfer your noodles to a serving bowl.  Top with the cucumber and herb salad, finish with the leftover sesame seeds, spring onions and drizzle over the dressing. 

Tempura Eggplant Tacos 

Recipe by: Simon Toohey  
Time: 45 minutes 

500ml vegetable oil 
1 eggplant cut into strips 1 inch thick – at least 1 slice per tortilla that you will be using  
½ cup plain flour 
¼ cup cornflour 
½ tsp smoked paprika 
1 ½ tsp baking powder 
160ml soda water, chilled 
½ tsp salt 
1 tbsp aquafaba cream 

10 cherry tomatoes 
¼ red onion 
1 lime juice and zest only 
1 red chilli, halved, seeds removed  
½ tsp caster sugar 
½ tsp cumin seeds 
1 tsp extra virgin olive oil  
10 sprigs coriander roughly chopped, to garnish 

Aquafaba Mayonnaise  
100ml aquafaba (liquid in chickpea tin)  
100ml extra virgin olive oil  
1 lime, juiced  
1 tsp sugar  
Pinch salt 
10 tortillas 

To serve 
Fresh limes, wedged  


  • Pour the vegetable oil into a wok or pan and heat to approximately 180C. 
  • Use a whisk to mix the plain flour, cornflour, paprika, baking powder and cold soda water together in a bowl.  With chopsticks or tongs, coat the eggplant strips into the tempura batter mixture and then place gently into the oil.  Cook for 3 to 4 minutes, you don’t want any or very little colour on the tempura).   Take out of the oil and rest on a cooling rack. Season with salt. The batter will go crisp as it cools.  
  • Place the tomatoes, onion, chilli, lime juice, cumin seeds, caster sugar, salt and oil in a stick blender and pulse so that it comes together, this will keep everything chunky yet relatively similar sized pieces. Pour the salsa into a bowl and garnish with a few sprigs of coriander. This salsa is fresh and light to counterbalance the fried eggplant. 
  • To make the aquafaba mayonnaise, add aquafaba, lime juice, sugar and salt to a stick blender. Bring together and gradually add the oil in a slow stream, as the mayonnaise begins to form you can begin to add the oil quicker.  
  • In a large dry pan on medium-high heat place the tortillas.  Heat them through for 30 seconds on each side, put on a plate and cover with a tea-towel to keep warm. 
  • Place the warmed tortillas on a plate with 1 or 2 strips of fried eggplants, top with the salsa, and aquafaba mayo. Season of salt and a squeeze of lime to serve.