Winner (Australia) of the Gourmand World Cookbook Awards - Sustainable Food
Whatever your reason for doing it, removing or reducing animal products from your diet doesn't have to mean sacrificing on convenience or flavour. Nor does it require obscure, expensive ingredients or meat substitutes. By making best use of fresh produce and unlocking the versatility of plants, you can create simple and delicious dishes while knowing that your food choices are helping your health and the planet.
Drawing on years of expertise as a professional chef, Tobie Puttock turns to plant-based cooking to bring you 100 recipes for a reliable repertoire of weekday and weekend meals that are free of meat, fish, dairy and eggs. Easy and satisfying, this is naturally healthy food that just happens to be vegan - from adaptations of classic favourites such as banana bread, shepherd's pie and chocolate brownies, to recipes inspired by Tobie's travels and clever new ways of using everyday ingredients.
You don't need a label for the way you eat. You just need SuperNatural.
Foreword by Jamie Oliver.
Tobie Puttock's passion for organics, sustainability, seasonality and ethical eating has always been part of his cooking career. He is also invested in social enterprise - he was head chef of Jamie Oliver's first Fifteen restaurant in London and established the Australian branch of the restaurant and charitable foundation upon his return to Melbourne.
As well as spending over 20 years in restaurants, Tobie has been a guest on some of Australia's favourite television programs, written for many national food publications and appears regularly at major food events around the country. At the beginning of 2018, Tobie proudly accepted the role of Creative Director of Jamie's Ministry of Food Australia, where he focuses on helping even more Australians to eat a healthy and balanced diet. SuperNatural is Tobie's fifth cookbook, based on his huge love of quality plant-based cooking.
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