Sydney’s Paperbark is closing this week
But another successful vegan pasta-and-gnocchi trattoria will rise from the ashes.
A classic Waldorf salad
Apples, celery, walnuts and a dash of high society: yes sir, this is one fine salad.
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JoyBird’s pea and barley salad
An ideal side for your next roast chicken.
La Casita’s guacamole with jalapeño and totopos
A recipe inspired by Mexican food doyenne Diana Kennedy.
Beetroot, chickpea and za’atar salad
Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.
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Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
A hearty vegan dish that's good as a side or eaten on its own.
Tony Tan’s eggplant and broad beans with soy-sesame dressing
You love eggplant but you're short on time. This is the recipe for you.
Fleet’s cabbage and kale slaw with roasted yeast dressing
Discover the wonders of savoury yeast – it adds a umami punch to this slaw.
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Cloud-ear salad with tofu and soy beans
An easy comfort dish to eat with rice or as part of a shared banquet with family and friends.
On the pass: Kitty Hong Xiao of Sydney vegan restaurant Bodhi
The dumpling maestro on the challenges of being a female chef, the evolution of Chinese cuisine and which dish she has made millions of times throughout her career.