As part of our nationwide September Plant Based Challenge, we asked Instagram superstar, gorgeous mother of two, and queen of smoothie bowls and healthy treats Taline Gabrielian of Hippie Lane to give us a simple, easy and delicious plant based recipe perfect for a those easy weeknight dinners. The result? These incredibly delicious and veggie packed stuffed capsicums.
We challenged celebrity baker and master of cakes Jordan Rondel of The Caker to make a plant-based dish for The Unbakery Café. The result? A sweet-tooth and cake lovers version of a wholefoods breakfast!
We asked super mum and healthy lifestyle guru Sunniva Holt to create a simple, easy and delicious plant based recipe perfect for the kids lunch boxes! The result? These incredibly easy and totally delicious Salted Caramel Cookie Dough Bliss Balls!
As part of our nationwide September Plant Based Challenge, we asked passionate foodie and homegrown cook Nicola Galloway of Homegrown Kitchen to create a delicious and seasonal plant based recipe for us to showcase just how easy it is to add more seasonal veggies to your plate! The result? This incredibly simple throw together Spring salad!
As part of our nationwide September Plant Based Challenge, we asked kiwi nutritionist, passionate foodie and blogger Danijela of Healthy Always to create a quick, easy, satisfying and nourishing plant based recipe for us to showcase just how delicious and easy it is to add more veggies to your plate!
Second up in our nationwide Plant Based Challenge is Simon Wright from world renowned and award-winning The French Cafe, with this Moroccan inspired Eggplant & Chickpea Tajine.
As part of our nationwide September Plant Based Challenge, we asked plant based foodie and blogger Gem McLeod of Recovering Raw to create a quick, easy, satisfying and nourishing plant based recipe for us to showcase just how delicious and easy it is to add more veggies to your plate! The result? This beautifully fragrant and warming Healing Thai Curry.
To coincide with the release of Megan's new plant-based cookbook, we decided to challenge four of the most influential chefs and cooks in NZ to create a plant-based dish for The Unbakery menu. First up in our Plant Based Challenge is Nadia Lim with this incredibly fragrant and flavourful Eggplant Curry Laksa...
I thought seeing as we only have one more week left of winter it would be nice to celebrate it with one of our most loved Little Bird cafe comfort meals. This deliciously creamy carbonara takes just a few minutes to whip up.
Kids love these ice blocks – they taste like a strawberry milkshake on a stick. The freeze-dried berries add an extra flavour burst to the ice blocks. If you can’t get hold of any, add a few raspberries instead to up the flavour intensity
An absolutely gorgeous dish, this is the best of cooked and raw food: a fermented crèpe for the cooked part, and pickled carrots and an abundance of fresh greens, sprouts, herbs and avocado for the raw filling.
