Entree/Snacks

2 beetroots 250ml white wine vinegar 250ml water 1 tablespoon coriander seeds 2 tablespoons caster sugar 1 teaspoon salt lettuce, […]

1/2 cup dried chickpeas 1/2 head of garlic 2 cups water juice from 1 lemon 1/2 teaspoon cumin 1 tablespoon

2 onions, finely sliced 2tbsp butter 1tbsp oil 1tbsp balsamic vinegar 1tsp brown sugar S+P 6 zucchinis, finely sliced 2tbsp

approximately 20 grape leaves 20 vegan prawns – I used Lamyong brand from my asian grocer oil 1/2 red onion,

DONUTS 1 cup whole meal flour 1/2 cup white sugar 1 teaspoon baking powder pinch of salt 1/2 cup plus

300g potato 250g firm tofu 3 sheets nori Teriyaki sauce 1 teaspoon white sesame seeds Finely grate potato (leave the

1 pack tofu 4 tablespoons corn flour 1 tablespoon Sichuan hot and spicy sauce (I use Lee Kum Kee brand)

700g cabbage, finely chopped ¼ cup pickled red ginger 4 spring onions, finely sliced (save the sliced tips for serving)

~3 king oyster mushrooms, sliced in to 1cm thick rounds. 2 teaspoons brown sugar 2 teaspoons fish sauce 1 tablespoon

3 shallots, sliced finely 3 tbsp pickled red ginger, chopped finely 100grams prawn (I use Lamyong brand prawns), chopped up