Interview with Jennie Tressler

This month, I had the chance to interview Jennie Tressler, Executive Chef at First Edition, in Canberra. We discussed her kitchens use of the local produce, seasonal cooking and vegetarian key dishes that are hearty and incredibly satisfying. I can't wait to personally visit First Edition which is located at the Novotel in Canberra and treat myself to some of Jennie's exciting dishes.

Interview with Jennie Tressler
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Strawberry Cream Kisses | By Casey-Lee Lyons

Casey-Lee is a naturopath, whole foods recipe developer, health and nutrition ambassador and most importantly, a Mum. She is the founder of Queensland based, health and wellness brand Live Love Nourish and dedicates a lot of time to helping people improve their health, increase energy, find their natural weight, improve gut and digestive health, and balance hormones.

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Strawberry Cream Kisses | By Casey-Lee Lyons

Mercado | Experience

Mercado was genuinely one of the most delicious vegetarian dining experience I’ve had this year.  I expected super fine, light food - but instead got hearty, refined dishes that were so packed of flavour, it was easy for my partner to join me on the vegetarian menu without feeling left out.

We enjoyed a bottle of amazing French wine from a region quite close to where I will be moving to in France in November.  Why not celebrate at any chance.

 Mercado | Experience
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Turmeric Latte | By Monica Yates

Monica Yates, is one of the masters of recipe creation and has some incredible vegetarian options amongst her arsenal. I am very happy to be featuring her DELICIOUS Turmeric Latte recipe. Which is perfect for this chilly winter and turmeric being a super food, a natural anti inflammatory and immune booster. 

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Turmeric Latte | By Monica Yates

Caveau, Wollongong | Interview

This week I caught up with two of my favourite Sydney Chefs - Simon and Tom from Caveau, a hatted restaurant in Wollongong - just over an hour south of Sydney.  I’ve had the pleasure of dining at Caveau and was impressed with their vegetarian and vegan options so thought I’d chat to the boys to get a bit more insight on the ‘greener’ side of Caveau!

Caveau, Wollongong | Interview

5 Mistakes Vegetarians Make | By Robyn Chuter

Many new vegetarians and vegans – and even some not-so-new ones – fall into the trap of relying on heavily processed substitutes for their favourite ‘omni’ foods, such as gluten-based faux meats, burgers and nuggets made from isolated soy protein, and vegan cheeses and ice creams loaded with saturated fat from coconut oil. These foods are fine as occasional treats or something to throw on your non-vegan friend’s barbeque, but relying on them as staple items in your diet will undermine your health and vitality.

5 Mistakes Vegetarians Make | By Robyn Chuter

Moët Ice Brunch Series

On Saturday I was lucky enough to attend the launch event for The Royal Hotel in Paddington’s Moet Ice Brunch series along with my boyfriend and a few of Sydney’s top editors and journalists.

Running for a strictly limited five-week season, until 9 September, these brunches feature the first and only champagne created specifically be enjoyed over ice. 

Moët Ice Brunch Series

SOL Botanica | Experience

I was recently invited to visit SOL Botanica in Vaucluse.  Working in hospitality PR, I am usually shocked when I’m invited to somewhere I’ve never heard of before!  I decided not to do any ‘digging’ and instead visit SOL Botanica without any prior knowledge about what the restaurant stood for or who the chef was.

SOL Botanica | Experience