Cherie Hausler has had a remarkable career pioneering plant-based foods from small-scale production in her Barossa kitchen to national, commercially available products in supermarkets today. Her extensive experience – from growing up on a farm, opening EAT ME, a Bangkok restaurant, to launching her vegan food products ALL THE THINGS in 2017 – is generously shared in this sumptuous new cookbook featuring over 80 recipes.
Wholesome, dairy-free (plus some gluten-free) recipes in the book are based on traditional plant-based country foods but notably share Cherie’s lifetime of learning. The heart of the book is a philosophy that focuses on growing, harvesting, reinventing and sharing food. In A Few Extra Notes and Staple Provisions, Hausler recommends cooking tools and pantry basics and there is some interesting nutritional information on gut health.
We all know that fibre is essential but did you realise we should aim to eat 30 different plants a day? If, like me, you find that too daunting, Cherie illustrates how this can be easily achieved.
A Plant-Based Farmhouse is a great kitchen companion. The step-by-step illustrations covering sourdough baking are terrific too, especially if you are new to it.
I loved the variety of recipes throughout the book and was inspired to try the Quince Hummingbird Cake with Tahini Caramel.
Reviewed by Karen Williams
ABOUT THE AUTHOR
Cherie Hausler is a Barossa Valley-based cook, baker, podcaster, community builder and founder of the plant-based food business All The Things. She’s happiest drinking tea and feeding family and friends at her big, welcoming country table. She hosts a television show, also called All The Things, screening on SBS.
Follow Cherie Hausler on Instagram
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