Shroom Ragu w/ Pappardelle Pasta

One thing I cannot get enough of in life is pasta. I am always trying to recreate some of my old favourite meat-based pasta dishes. I’d already mastered the creamy mushroom pasta so it was time to work on the ragu.

Rose Harissa Stew

north african food When I visited Morocco I was entranced by the incredible smells and the beautiful colours of the spices. Their food is fragrant, punchy and vibrant. From tagines, to cous cous and delicate pastries, you won’t experience any dull food here. One element of their food that I have taken away with me…

Peaconut Toodles

Peaconut?! toodles?! Okay, okay, there is no such thing as a peaconut, or toodles, but I thought it sounded cool. SO, I present to you Peanut and Coconut Tofu with Noodles. quick and simple This is a quick and easy dinner using Asian flavours and simple ingredients. This means you don’t need to go out…

Which Blender Should I Be Using For Vegan Cooking?

I love love love my Vitamix blender. I understand they are much more expensive than the alternatives on the market but you are guaranteed to achieve great results with your food every time. It is no surprise that many restaurants and cafes use this brand too. If you are prepared to make the investment, this…

Work With Me

Following my recent move to Ho Chi Minh City I have decided to expand on my freelance chef work. This includes consultancy work for businesses/projects looking to build or expand their vegan food offerings, dish development, staff training, cooking lessons, supper clubs and private dining events. I have already had the opportunity to work with…

Banana Choc Chip Pancakes with Coco-Peanut Sauce

Since my move to Vietnam (with all its fabulous food), I still occasionally crave some of the more familiar comfort foods, mainly chocolate and peanut butter! They are both available ingredients here, although weather conditions in Vietnam can make chocolate quite difficult to work with because it instantly melts on any skin contact! However, getting…

Our First Week in Dishes

The Ziemia test kitchen is now officially open! We spent a few days creating dishes, learning traditional vietnamese dishes, and playing around with fusion Banh Mi’s (a traditional vietnamese sandwich). We even tested our Banh Mi’s on the public and they went down a treat! I started by creating a vietnamese style kimchi. I love…

Berlin Supper Club

Well…where do I start? Berlin was such an amazing experience, I’m going to find it very difficult to put down in words. A few weekends ago I flew out to Germany to help my friend and fellow chef, Jack Cosson from Plant Box Solutions, with his Nomadic Supper Clubs. Jack and I met at Wulf…

A Year On From Demuths Vegan Diploma

In February 2017, I attended the two week Vegan Diploma at Demuths Cookery School in Bath and I feel that this anniversary calls for a review! With it being a year on, I can now look back and consider how this diploma affected me and helped me get to where I am today. I want…

Vegan Crêpes for the Perfect Pancake Day!

Who else gets stupidly excited for pancake day? It’s almost as though you can only eat pancakes one day a year. Don’t worry, I won’t judge you if you do decide to eat these crêpes every day! Since turning vegan, I never thought I would be able to eat French-style pancakes ever again, because eggs…