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About the book
  • Published: 29 October 2018
  • ISBN: 9780143792178
  • Imprint: Lantern Australia
  • Format: Paperback
  • Pages: 232
  • RRP: $48.00
Categories:

SuperNatural

100 Easy Plant-Based Recipes




A beautiful collection of 100 simple, flavour-filled dishes that vegans, vegetarians and flexitarians will love.

Winner (Australia) of the Gourmand World Cookbook Awards – Sustainable Food

Whatever your reason for doing it, removing or reducing animal products from your diet doesn’t have to mean sacrificing on convenience or flavour. Nor does it require obscure, expensive ingredients or meat substitutes. By making best use of fresh produce and unlocking the versatility of plants, you can create simple and delicious dishes while knowing that your food choices are helping your health and the planet.

Drawing on years of expertise as a professional chef, Tobie Puttock turns to plant-based cooking to bring you 100 recipes for a reliable repertoire of weekday and weekend meals that are free of meat, fish, dairy and eggs. Easy and satisfying, this is naturally healthy food that just happens to be vegan – from adaptations of classic favourites such as banana bread, shepherd’s pie and chocolate brownies, to recipes inspired by Tobie’s travels and clever new ways of using everyday ingredients.

You don’t need a label for the way you eat. You just need SuperNatural.

Foreword by Jamie Oliver.

  • Pub date: 29 October 2018
  • ISBN: 9780143792178
  • Imprint: Lantern Australia
  • Format: Paperback
  • Pages: 232
  • RRP: $48.00
Categories:

About the Author

Tobie Puttock

Tobie Puttock's love affair with Italian food began when he was working in Melbourne's acclaimed Caffe e Cucina. The passion flourished as he cheffed his way across Europe, working eighteen-hour days in Italian-speaking kitchens, taking time out for snowboarding excursions and the odd very long lunch in a mountainside trattoria. In London, Tobie worked at the River Cafe, widely regarded as that city's best Italian restaurant, alongside a bevy of high-profile chefs, including Jamie Oliver. He moved back to Melbourne, once again to an Italian kitchen, this time a place called Termini.

Tobie was the first Head Chef of the restaurant Fifteen in London and, in 2006, he opened a Fifteen restaurant in Melbourne, specialising in Italian food made with the best produce available and prepared with care, imagination and plenty of heart. Tobie oversaw the training program for employing and mentoring disadvantaged kids to become industry professionals.

More recently, Tobie has turned his focus to some projects that are not restaurant-related, including the VideoCook series of ebooks, which use digital technology to reinterpret the traditional cookbook. Tobie is also writing a cookbook based on the balanced diet he and his wife Georgia eat at home. As well as writing, Tobie has a food range in the works, based on his classical Italian training, and, finally, he has utobia, his own little corner of YouTube.

Tobie is the author of Daily Italian, Cook Like An Italian and Italian Local.

Also by Tobie Puttock

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Awards & Recognition

  • Gourmand World Cookbook Awards - Australian Division

    Winner • 2019 • Sustainable Food


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SUPERNATURAL is a beautiful collection of 100 simple, flavour-filled dishes that vegans, vegetarians and flexitarians will love.

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