Cover -- Title -- Contents -- Essentials -- Breakfast and Brunch -- Almond milk and maple porridge -- Pear and walnut bircher muesli -- Toasted goat's curd and charred tomato panini -- Baked ricotta with avocado -- Blackberry milkshake Mango and cashew smoothie -- How to make nut milk -- Small bites -- Silverbeet and brie mini muffins -- Potsticker dumplings with black vinegar dipping sauce -- Roasted red capsicum and goat's cheese bites -- Cumin potato skins and guacamole salsa -- Spiced pumpkin and feta puff pastry tarts -- Puy lentil hummus and carrot and cumin hummus with garlic toasts -- Spring vegetable pakoras -- Pressed leek terrine with dijon mayonnaise -- How to make labne -- Big salads -- Shaved salad with toasted seeds -- Warm salad of slow-roasted tomatoes and labne on mujadhara -- Winter salad -- Giant couscous salad with preserved lemon and chermoula -- Blood orange, mozzarella, toasted sourdough and radicchio salad -- Quinoa with parsley pesto, cranberries, toasted hazelnuts and mushrooms -- Green tabbouleh topped with a cherry tomato salad -- Chana chaat -- Camembert, watercress and marinated figs with walnut dressing -- Salad toppings -- Soups -- Raw vegetable and avocado soup -- Gazpacho -- Summer minestrone -- Pumpkin and corn chowder -- Beetroot and porcini broth -- Butterbean and celeriac velouté with chermoula -- Breads -- Quick soda bread -- No-knead sourdough loaf -- Pizza bianca -- Parsnip and rosemary rolls -- Fast -- Tamarind tempeh with sesame noodles and shredded greens -- Japanese eggplant with miso -- Charred baby cauliflower with cumin, chilli and almonds -- Crispy five-spice tofu with soy dipping sauce -- How to make tofu -- Chilli and crushed walnut rigatoni -- Orecchiette with broccoli and pine nuts -- Potato cakes with olives and poached eggs -- Cashew fried rice -- Tomatoes -- One pots and bakes.

Ricotta gnocchi gratin with parsley butter -- Baked red onions stuffed with spiced couscous -- Braised baby eggplants with bok choy, peanuts and Thai basil -- Malaysian egg curry -- Side dishes -- Shredded vegetable gratin with crème fraîche and gruyère -- Artichokes with lemon and oregano breadcrumbs and citrus mayonnaise -- Mushroom and basil lasagne -- Risottos -- Special -- Chervil pancakes with eggplant caviar and pomegranate -- Betel leaf wraps with coconut and cashews -- White asparagus with Champagne beurre blanc -- Pan-fried mushrooms and sour cherries -- Pear and parmesan tarte tatin with thyme pastry -- Bitter chocolate and salted caramel torte -- Rich almond tart with red berry compote -- Black fig jam -- Flavoured butters -- Basics -- Index -- Copyright.