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.
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.