Vegetables, Grains and Other Good Stuff
The good stuff has moved into the spotlight - vegies, grains and pulses are now the stars of the plate - and there's no better guide to this veg-led revolution than chef Simon Bryant. Simon's recipes are delicious proof that vegies (and co) are never boring. Here, he shares his original takes on everyday dishes - Smoky kale carbonara and Pumpkin, chickpea and tahini soup - as well as recipes for when you're inspired to take things up a notch: Baked cauliflower fregola with hazelnuts and preserved lemon: Squash, taleggio and quinoa balls: and Salt-baked celeriac with apple remoulade. And there's good sweet stuff too, including cocoa, lentil and spelt brownies, and Passionfruit and coconut water jelly. What's more, Simon gives you the lowdown on legumes, ancient grains, seaweed and sprouting, all while revealing how to shop wisely and with heart. Vegetables, Grains and Other Good Stuff is vegie-forward cooking at its very best - honest, inventive and full of flavour.
Simon Bryant began his cooking career working in Thai and Indian restaurants in Melbourne. In 1995, he joined the ranks of the Hilton Adelaide's kitchen brigade, where he worked for a time at Cheong Liew's celebrated Grange restaurant before becoming Executive Chef of Hilton Adelaide in 2001. From 2006 to 2009, Simon co-hosted four series and 152 episodes of the ABC's immensely popular TV series The Cook and The Chef, alongside food icon Maggie Beer. Moving on from the Hilton Adelaide in 2009, Simon is currently an ambassador for Animals Asia, pens magazine articles on ethical food production and maintains an active interest in issues surrounding animal welfare practices. He is also a semi-competent gardener and committed vegie eater.