Yesterday I was lucky enough to interview Jinu Abraham, the award-winning executive chef of The Heritage Auckland, about the joys and challenges of designing a vegan menu.
While we chatted, one or more of his 22 kitchen staff made me lunch. It was quite a step up from the last-night's-leftovers I usually have for lunch!
Lunch: stir-fried tofu topped with silverbeet, lemon and a roast tomato, served with a nine-grain mix which was topped with a rice noodle wafer and micro watercress
Dessert: Cinnamon banana fritters with roast grape salad,
served with walnuts, maple syrup and pear essence.
served with walnuts, maple syrup and pear essence.
The photos don't really do the meal justice, but I was so excited to taste it that I wasn't going to scour the building for a spot with good natural light for photos.
The interview was for an article in the next Vegan Society magazine, which is due out next month. Jinu has kindly provided the recipes for these dishes, and they'll be published in the mag too!
It was a delicious lunch, and best of all was meeting a chef who is not vegan himself but who is so dedicated to creating great vegan meals. Thanks for being an ambassador for vegan cuisine, Jinu!
It's been two weeks since I announced the new improved marshmallow recipe and its accompanying prize draw - so today I very scientifically conducted a random draw of those who entered - and the winner is 'Dobsonites'. Congratulations! Email me your details, and I'll despatch it pronto!
Whoohoo! Thank you so much!
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