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.
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.