A01=Cherie Hausler
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All The Things
Author_Cherie Hausler
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barossa
brunch
brunch ideas
brunch recipes
Category1=Non-Fiction
Category=WBJ
community
COP=United Kingdom
Country Style
Delivery_Delivery within 10-20 working days
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eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
farm life
foraging food
green smoothies
homemade tofu
homestead
hummus recipes
Language_English
maggie beer
making sourdough
PA=Available
plant based
plant butter
Price_€20 to €50
PS=Active
ricotta substitute
salad ideas
sbs
scrambled tofu
seasonal cooking
softlaunch
sophie hansen
sourdough bread
sourdough pasta
sourdough starter
South Australia
vegan brunch babka
vegan cakes
vegan cooking
vegan recipes
vegan roast
vegan tarts
vegetarian recipes
veggie cooking
vegie cooking
vegie stock recipes
what to do with sourdough
Product details
- ISBN 9781922616746
- Weight: 1116g
- Dimensions: 190 x 250mm
- Publication Date: 03 Apr 2024
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
- Language: English
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'I'm thrilled by this beautiful book. Cherie's recipes are bursting with flavour and creativity. I hope you enjoy it as much as I do.' Maggie Beer
Wherever she's lived around the world, Cherie Hausler's instinct has been to host 'country gatherings' - bringing people together to share good food and good times. That passion grew when she returned home to the Barossa Valley to settle in an unrenovated 150-year-old stone farmhouse on Koonunga Hill.
It's there that she tends a rambling edible garden, forages for wild olives, turns apples into cider vinegar, makes kombucha, bakes, blends (and drinks!) tea, tends her horses, ducks, dogs, and other animal friends, and nurtures community connection through vegan food. At a local horticultural meeting, Cherie was reminded of how easy it can be to find familiar food territory with others: 'Oh, we all eat plants dear - nothing new in that,' one member quipped.
A Plant-Based Farmhouse celebrates exactly that timelessness, with more than 80 wholefood, dairy- and sometimes gluten-free recipes based on traditional plant-based country foods and cooking methods, along with veg-centric riffs on familiar homestead favourites. Whether it's inspiration for hearty salads, roasts and brunches, magnificent cakes and tarts, or go-to staples, there's so much deliciousness within these pages. Plant-based or otherwise, no one need miss out.
Wherever she's lived around the world, Cherie Hausler's instinct has been to host 'country gatherings' - bringing people together to share good food and good times. That passion grew when she returned home to the Barossa Valley to settle in an unrenovated 150-year-old stone farmhouse on Koonunga Hill.
It's there that she tends a rambling edible garden, forages for wild olives, turns apples into cider vinegar, makes kombucha, bakes, blends (and drinks!) tea, tends her horses, ducks, dogs, and other animal friends, and nurtures community connection through vegan food. At a local horticultural meeting, Cherie was reminded of how easy it can be to find familiar food territory with others: 'Oh, we all eat plants dear - nothing new in that,' one member quipped.
A Plant-Based Farmhouse celebrates exactly that timelessness, with more than 80 wholefood, dairy- and sometimes gluten-free recipes based on traditional plant-based country foods and cooking methods, along with veg-centric riffs on familiar homestead favourites. Whether it's inspiration for hearty salads, roasts and brunches, magnificent cakes and tarts, or go-to staples, there's so much deliciousness within these pages. Plant-based or otherwise, no one need miss out.
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.
