This Autumn has been a busy time in the garden especially after the heat of the past summer had left much of the soil bone dry and many of the plants water stressed. The flower garden really took a hit, but it was the vegetables that got wiped out. With little to no water and no rain I was forced to let the garden die off with the hope of rainfall later in the year. Well did we get rainfall, here on the coast it absolutely poured with rain, the next door neighbours rain gauge showing nearly 30 inches of rain during the February floods. Since then we have had regular rain which has improved the soil moisture and as a result the plants are thriving.

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Ubud in Bali is one of my favourite places to go to relax, sit by the pool, walk the streets and eat some fantastic vegan food. I had been looking forward to my visit to Zest for almost a whole year, I had heard a lot about the vegan food @zestubud and was super excited to try it out.

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Below are some photographs of the food from the menu I have recently finished at The Glass Onion Society on the Central Coast of NSW. This menu consult is on going and catering toward the clients of "The Onion" with a real emphasis on vegetarian and vegan food yet still appealing to the "everyday" eater.

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Come the Sydney summer, come the super ripe and deliciously sweet tomatoes. Tomatoes are a staple in my summer vegetable garden and I try to have as many different varieties growing in my backyard as possible. To grow, tend, pick and eat a tomato from your back yard is one of the simplest yet most rewarding experiences in life.

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One of the most interesting books that I have read this year. A Zen Buddhist approached to veganism and animal agriculture. Read it with an open mind and reflect on the issues that Dr Tuttle raises. A great read that really makes you think and reconsider the role of eating in creating a peaceful and harmonious planet.

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My conversion to the world of plant based eating has at best been slow and, at times exceeding difficult. Having grown up in the traditional paradigm of the western based diet it was hard to break away from what was seen to be a normal diet.

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My conversion to the world of plant based eating has at best been slow and, at times exceeding difficult. Having grown up in the traditional paradigm of the western based diet it was hard to break away from what was seen to be a normal diet.

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Cooking is like any skill it has basic techniques that once mastered are the key to the door of food. What I want to try and do is build up a solid base of simple recipes that you can do quickly to improve your intake of plant based foods and at the same time provide a solid platform to learn how to cook.

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Since arriving in London a little over two weeks ago I have been trying out a lot of raw vegan recipes, ideas and techniques. From breads, salads, raw vegan cheese and raw vegan sushi. They are really adding to my overall approach to a plant based diet by adding a further layer of texture, intensity and that all important unami flavour that we all crave.

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“Beware of false knowledge; it is more dangerous than ignorance.”
George Bernard Shaw

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