Snacks and sides

Thin slices of beetroot on an orange plate on top of nut cream and orange juice vinaigrette topped with nasturtium leaves.

Roasted beetroot carpaccio

Shake things up at your next dinner party by serving everything plant-based. Starting with this roasted beetroot carpaccio, your guests won't miss their meat.

Mushroom skewers with mojo sauce and flatbread

Serve these mushroom skewers as you would any other meat skewer: slide free from the skewers and onto a piece of flatbread spread with whipped avocado, pack with fresh veg, drizzle with mojo sauce and enjoy.

Almond ajo blanco soup topped with roasted broccoli and served with broccoli leaf salsa. Plated on a sand-coloured ceramic plate.

Roasted broccoli with almond ajo blanco

Served with a punchy broccoli leaf salsa, this moreish roasted broccoli with almond ajo blanco won't have you missing meat.

A large, steak-like piece of cauliwflower, crusted with dukkah and served on a large white plate with a side of tahini, pickled onion and green herb salad.

Dukkah-crusted cauliflower with tahini

Cutting cauliflower into thick, steak-like pieces and roasting it at a high temperature allows it to steam and brown at the same time, achieving a lovely creamy inside, and a crisp golden outside.

Potato and fennel gratin

Cheesy, creamy potatoes paired with fennel make for a standout side dish.

Hasselback beetroot with cabbage and dukkah

Swap beetroot in as your main veg for an extra boost of fibre.

Perfect match: homemade chips with India pale ale

A recipe for homemade potato chips with onion, ricotta and feta dip. They're surprisingly simple to make at home.

Grey ceramic plate of Pappalá with a spoon. Crusty bread to the side of the image.

Paski’s pappalá

If you've exhausted your usual dip-and-spread options, why not try this spread from Sydney's Paski? Made from blended milk-soaked cod, bread, and tomato, this unusual dish is a must-try.