South Melbourne Market

In this class, Robert introduces whole food, plant-based dishes that can be served as a satisfying, standalone meal or teamed up with optional fish, poultry or meat protein as alternative meal to suit all. His two-way recipes feature:  sweetcorn fritters on a rocket salad with goat’s cheese and optional smoked salmon or crispy bacon; one pan roasted autumn vegetables with hummus dressing and optional fish portions topped with gremolata; beetroot infused barley risotto topped with steamed broccoli  and optional sliced poached chicken breast; Spanish style garlic, onion and tomato chickpeas topped with smoky paprika pumpkin wedges and optional char grilled lamb steaks; and finally, Moroccan spiced roasted cauliflower wedges with warm nut, dried fruit and herb quinoa and optional roast chicken drumsticks and cucumber yoghurt sauce.