Brent Savage, chef at Sydney’s trailblazing vegetarian fine-diner Yellow, lets us in on his secret ingredients that make whipping up vegetarian dishes a breeze.
With a large population who don't eat meat, India lays claim to many of the world's heartiest vegetarian dishes from dhals to dosai, pickles to pakora.
From footy stands to petrol stations, the Aussie meat pie is everywhere. LEE TRAN LAM discovers how food personalities from across the country would reinvent this icon today.