The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Salads by Yield

Yield's Freekah and chickpea Salads

Yield's Freekah and chickpea Salads

Yield - delivering vegetable-driven deliciousness to the world, one very narrowly specific slice at a time. 

Is delivery food taking over the world? Sure, if you're happy to live on a diet of pizza and hamburgers. But what about something with a bit more substance? What about that moment at lunch in the middle of the week when you've got the let's-eat-something-vaguely-sensible angel on one shoulder and the bugger-it-let's-smash-a-Mary's-burger demon on the other and you feel yourself teetering towards the dark side.

Don't yield to temptation; be tempted instead to Yield. It's a new business that, in the words of co-founders, sisters Celia and Georgia Churcher, is "all about delivering a package of goodness".

On the strength of what we've tasted in the GT offices, it looks like Yield's food hits that perfect sweet spot between seasonality, good ideas and good taste. Rounds of pickled bullhorn pepper and romesco sauce bring sparkle to a classic combination of chickpeas and potatoes with beautifully cooked hard-boiled eggs. Roasted cauliflower and farro come together in a festival of nuttiness sharpened up with olive, chilli and pecorino pepato, while honey-roasted carrots and balls of labne are the candy in the mix with freekeh and seeds.

It's not all legumes and leaves, either. This week's non-salad options include celeriac, pear and potato soup with pangrattato for a garnish, and, for something sweet, truffles of chocolate, orange and dates.

"We make food that we think is delicious first and foremost and has the happy consequence of being good for you, too," says Celia Churcher. "It's all vegetable-based, mainly because vegetables are amazing. We figure a little less meat in the human diet is a good thing for our planet and ourselves. Spreading the vegetable love!"

Georgia (left) and Celia Churcher.

This being a two-woman operation, the vegetable love is currently only being spread in a very specific part of the nation - the inner-city Sydney suburbs of Surry Hills and Darlinghurst. It's only Tuesday and Wednesday lunches, too, and you need to have your order in by one o'clock the previous afternoon. In that sense, Yield is almost hilariously narrow in its specificity, but the sisters Churcher are serious in their commitment to only taking on as much business as they can comfortably handle properly for the time being.

"It's a weekday service, so most of our customers are at work when we deliver - busy and hungry - and we hope that our little package will add some contentment to their afternoon," says Celia. "We're looking to increase the delivery days in the next couple of months and expand the delivery area to Redfern and the CBD by the end of the year." Office catering is the next step, and then, if they find "the perfect little hole in the wall", they'll do a takeaway site as well.

And the cheery radish figure that adorns the boxes and website? "Radishman was born from the clever pens of two of our great mates," she says. "He was originally just a logo but he's so damn cute he's become part of the family. That look of contentment on his face is exactly how we want people to feel when we feed them."

yieldsydney.com

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017
What’s happening in South Yarra?
15.02.2017
Melbourne Food and Wine Festival’s chef collaborations
14.02.2017
Hot Plates: Long Chim, Melbourne
14.02.2017
Eleven Bridge’s bar menu returns
13.02.2017
Hot Plates: Vaquero Dining, Albion
09.02.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Ananas Bar & Brasserie

With a soundtrack laden with dance beats and a dark, moody ...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Aubergine

The grey-whiskered Ben Willis could pass for a maturing, bu...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Aquitaine Brasserie

The name is a nod to France's south-west gastronomic heartl...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Carlton Wine Room

The relaxed ambience and witty, irreverent service may say ...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Divido

To those who dream of the old country, Divido is the modern...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×