My partner works in a popular organic grocery store in Melbourne, where shopping baskets are filled with fermented foods, nutty rye breads, Bircher muesli and pungent cheeses. But this food wasn’t always seen to be appealing or as accessible in Australia.
The rise of vegetarianism and veganism in recent years has made it easier than ever to follow a plant-based diet. Tofu, tempeh and a whole bunch of milks that didn’t come from a cow are readily available at supermarkets, and even the most far-flung pubs and restaurants usually have at least one non-meat eating option.
With plant eaters being spoilt for choice these days, spare a thought for the original vegetarians, who couldn’t chuck a tub of Tofutti into their shopping basket or fry up a dish of mock meats.
It’s estimated that there are over 6,500 native food species in Australia – how many have you tried? You’ll probably get a chance to sample more, with the popularity of indigenous foods making it likely more will appear in restaurant menus and supermarkets in the future.
The Plummery sounds like a sprawling countryside property. Its garden beds grow an abundance of vegetables, with surrounding fruit and nut trees underplanted with shrubs, herbs and flowers. Bubblegum grape shades the house and there’s a greenhouse with bananas and babaco. A quail aviary sits by the side of the house and on the southern side are avocados, feijoas and a cherry guava.
One morning a spelt pancake was transformed into a lion, and with that, the direction of Laleh Mohmedi’s life also changed. Whipping up breakfast for her young son Jacob, the Melbourne mum posted a photo of the arty creation to her Facebook page. Encouraged by her friends to start an Instagram account, Jacob’s Food Diaries was born.
Eight billion dollars. That’s the staggeringly high cost of edible food that Australians waste each year, according to Do Something’s recent Food Waste campaign. It’s a figure shocking enough to put you off your lunch.