Episode Details

Vegan chef and food influencer Chloe E. Wheatland demonstrates two recipes inspired by Australian Fashion Week: a panzanella-inspired salad featuring marinated tomatoes, herbed green sauce with silken tofu and cashews, and homemade croutons, plus a viral extra virgin olive oil bread dip with antipasto ingredients. The dishes emphasise bold colours, layered textures and seasonal flavours, with techniques for marinating tomatoes to create natural sauces and using tofu as a flavourless protein source in plant-based cooking.

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