Wheat and stone fruit salad

Ella Mittas puts a Mediterranean and Middle Eastern spin on vegetarian cooking, and this salad delivers a fresh, flavourful and filling combination of wheat, pistachios, stone fruit and plenty of fresh herbs. Save this one for the summer months when stone fruits are in season!

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100% Vegan ‘Pulled Pork’ Tacos

Is there anything more fun than a taco? Massive bonus points for this taco from Melbourne catering whiz Cassie Lucas of Firecracker Event: it’s good for you, and the planet! The ‘pulled-pork’ is actually jack-fruit, and you definitely do not need to be vegan to enjoy these tasty delights!

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Herbed Tahini Pasta

This recipe combines two vegetarian staples – pasta and tahini – but in a fresh and exciting way from the salad queen, Hetty McKinnon. The rich nuttiness of the sesame paste adds a tangy depth and creamy richness to the pasta, with a fresh snap of peas and zing of lemon.

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Kale slaw with roast cauliflower and chickpeas

Delicious, simple, easy and made from ingredients you probably already have in the pantry and fridge. Lucy shows how you can make a humble cupboard staple of a can of chickpeas into a hearty and fancy-looking meal.

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Moroccan sticky carrots

A classic Passover dish gets a Moroccan twist from Alice Zaslavsky – though this can be enjoyed at any time of the year! The colourful side dish is brought to life with zesty orange and sweet syrupy honey.

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Bucatini with lemon mascarpone

Julia Busuttil Nishimura has you covered for a mid-week comfort meal with this pasta and lemon mascarpone combo. The richness of the creamy cheese is cut through by the fresh chime of lemon, and honestly, there is not much more to it!

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Zesty potato salad with pesto

No recipe list is complete without an ode to the humble potato! Every vegetarian has been stuck at a pub eating hot chips for dinner once in their life – but this potato salad from Ella Mittas is a dish anyone would be happy to order!

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Spring greens with ricotta

Is it breakfast, lunch or dinner? Julia Busuttil Nishimura‘s simple spring greens and ricotta on toast is perfect for any time of day – and it’s the perfect time of year for it! 

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Green bean salad with preserved lemon, hazelnuts and crème fraîche

Lucy gives the green bean some pizazz and makes a case for the frozen broad bean (or fresh – they’re perfect this time of year!) in the fancy green and nutty salad.

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Citrus salad

A juicy salad from Julia Busuttil Nishimura that packs a punch, with juicy citrus and grounding cauliflower. Since we featured it on the website, it has become a staple for many of the TDF staff members!

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Zucchini tartines with warm mustard sauce

Shannon Bennett puts his own spin on bruschetta with these zucchini tartines. These perfect little morsels are creamy, tangy, crunchy, and super easy to whip up!

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