These recipes were selected by Adria Wu.


Serves 2


90g mayonnaise (homemade below or store bought)

2 tbsp small-diced pickles or cornichons, drained, diced

1 tbsp capers, drained, roughly chopped

salt and pepper to taste

For the crab cakes:

1 nori sheet (or 6 snacking sheets)

1 tbsp nutritional yeast flakes

1 tsp seafood spice (homemade below or store bought)

1 tbsp panko breadcrumbs (gluten-free optional, or normal breadcrumbs)

30g mayonnaise (homemade below or store bought)

1 tsp olive oil

60g red onion (about half an onion), finely diced

100g red pepper (about half a red pepper), finely diced

1 can heart of palm (400g can yields 200g drained)

80g panko breadcrumbs

10g fresh chives, garnish

Watercress, rocket or mustard leaves served with cakes

For the vegan mayo (optional)

60 ml aquafaba (liquid from a can of chickpeas)

1 tsp djion mustard

1/4 tsp flaked sea salt

2 tsp white wine vinegar

1 tsp honey (or maple syrup, coconut syrup)

¼ tsp paprika

200ml grapeseed oil (other avocado or cold-pressed rapeseed)

For the Seafood Spice (optional, makes more than needed for recipe)

1 tsp celery salt

1/4 teaspoon paprika

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/4 tsp mixed spice

? tsp allspice


1 To make the mayo, using a hand blender (or food processor with a whisk) blend all ingredients except oil until smooth in a bowl. Slowly drizzle in the oil while the blender is on until white and thick. Store mayo in the fridge for up to a week.

2 Make rémoulade combining ingredients. Set aside in the refrigerator. Make spice mix.

3 Break up nori using your hand then grind nori, nutritional yeast and 30g breadcrumbs in a blender (ensure blender is completely dry). In a bowl, evenly mix nori crumb, seafood spice and mayonnaise.

4 On high heat, heat olive oil and then add onion and bell peppers and cook for 10 mins.

5 Drain hearts of palm in a mesh sieve pressing down to remove as much liquid as possible. Using your hand break the hearts into shards resembling crab meat into a mixing bowl. Add to hearts, cooked vegetables and spiced mayonnaise. Mix until incorporated. Season with salt and pepper. Cover and refrigerate for 20 mins.

6 P/H oven to 180C and line a baking tray with parchment and fill a plate with remaining breadcrumbs. Form 4 x 70-80g crab cake patties with clean hands, gently dust in breadcrumbs and place on the parchment lined sheet. Bake for 18-22 mins, until golden brown.

7 Serve hot crab cakes with some chives as garnish, remoulade and salad leaves.


Serves 2

For the Mole Spice

1 tsp garlic powder

1/2 tsp ground cumin

1 tsp ground coriander

1/2 tsp paprika

1/4 tsp chili flakes

2 tsp oregano

½ tsp allspice

1/2 tsp cinnamon

1 tbsp cacao powder

1 tsp olive oil

2 chayotes (“chow chow”, about 300g each), peel, slice in half lengthwise and scoop out the middle flesh leaving a 1.5cm thick shell. Roughly chop scooped out flesh for filling.

For the Mole

1 tbsp olive oil

75g white onion (about half), very finely diced

Remaining mole spice from above

1 tbsp flour (gluten-free optional e.g. rye flour)

500ml vegetable broth

50g dark chocolate, pieces

Season with sea salt and black pepper

For the filling

2 tbsp olive oil

75g white onion (about half an onion), very finely diced

Chayote flesh from above

2 garlic cloves, minced

150g cooked black beans, drained

200g sweet corn

80g feta, crumbled

2 tbsp mole (recipe above)

10g fresh parsley or coriander


1 PH oven to 180C. Mix mole spices in a bowl. Brush olive oil on chayote halves and sprinkle a few pinches of spices over the chayote. Set on a parchment lined tray and bake for 7 mins.

2 Meanwhile, heat a sauce pan on medium heat. Add olive oil and cook onions for 5 mins. Add spices and cook for another 2 mins stirring then add flour coating onions evenly. Slowly add broth, stirring to prevent clumps. Simmer mole for 20 mins until thick consistency stirring regularly. When ready, take off the heat and immediately add dark chocolate stirring to melt. Season to taste.

3 In a hot pan, heat oil and add onion and chopped chayote flesh and cook for 5 mins. Add garlic and cook for another 2 mins then the beans and corn for another 3 mins. Off the heat toss with 60g cheese and 3 tbsp of mole. Fill chayote halves. Sprinkle remaining cheese on top of the chayote. Bake until tops are golden brown, about 15 to 20 minutes. Serve stuffed chayotes with fresh herbs and more chili as desired.


Serves 2 as a main, or 4 as a starter

1 small bulb garlic

1 tsp olive oil

Sea salt and pepper to taste

40g pine nuts, reserve some for garnish

250g ricotta

35g grated parmesan

1 tbsp honey

For the dressing

1 unwaxed lemon, zest and juice (about 2 tbsp juice), reserve some zest for garnish

60ml olive oil

20g summer herbs leaves (tarragon, basil, mint etc.), finely chopped, reserving some for garnish

salt and pepper to taste

edible flowers

2 large kohlrabis, approx 350g each, peeled


1 PH oven 180C. Slice off the top garlic bulb to expose some of the cloves inside. Make a small foil cup to hold garlic bulb. Spoon olive oil and sprinkle salt and pepper into foil cup placing exposed garlic tops down. Wrap in the foil and bake with top side up. Roast until cloves are lightly browned and tender, about 30 minutes. Meanwhile, also bake pine nuts for 7 mins in oven.

2 Make dressing by whisking all the ingredients in a bowl. Set aside in fridge.

3 Top and tail kohlrabi to fit your mandolin. Slice kohlrabis on the mandolin to make 1-2mm slices making about 60 slices. Cut rounds using a 5-6cm circle cutter.

Bring lightly salted water to a boil. Immediately off the heat, soak kohlrabi slices for 10 minutes. Drain and dry on a clean dish cloth.

4 When garlic is ready, cool garlic and nuts. Pulse nuts in a blender or food processor until a rough crumble. Squeeze garlic flesh into a bowl. Add nuts, ricotta and grated parmesan. Mix until evenly combined.

5 Place ½-1 tsp of filling in the centre of each round then top with another round. Gently press on the edges of the rounds to seal the raviolis.

6 Divide the raviolis between two serving bowls, about 15 each, and season with salt and black pepper. Drizzle dressing and garnish with more herbs and edible flowers.


Serves 2

170g monksbeard (agretti), roots removed, washed thoroughly

100g spaghetti (200g cooked)

100 ml pasta water

1 tbsp miso

4 garlic cloves, peeled, finely diced

1 tbsp extra virgin olive oil

25g sundried tomatoes, roughly chopped

25g a la grecque olives, pitted and roughly chopped

20g basil leaves

1/4 tsp finely ground black pepper

chilli flakes to taste


1 Bring salted water to a boil. Boil cleaned monksbeard for 4 mins and drain and rinse with cold water immediately when ready to stop cooking. Set aside.

2 Bring salted water to a boil. Follow pasta instruction to cook pasta. Set aside the 100ml of pasta water and mix with miso.

3 On medium heat, heat olive oil then add garlic and cook for 2 mins. Add miso water to deglaze then add olives and sundried tomatoes cooking for a 3-5 mins to heat through. Add the cooked monksbeard immediately off the heat.

4 Drain the pasta when ready and mix immediately with the monksbeard, sauce and fresh basil leaves. Season with salt and pepper to taste. Garnish with chilli flakes as desired.