Freshly picked up with Simon Toohey.
These vibrant pancakes are easily prepared in a blender, and served with fresh cherry tomatoes, rocket and a plant-based feta topping make for a wonderful vegan breakfast or brunch.
Spinach Pancakes with Blistered Tomatoes. Credit: Freshly picked up with Simon Toohey.
from Freshly picked up with Simon TooheyFresh in season, this quick breakfast recipe makes the most of zucchini, an often underutilized veggie. With garlic, lemon and smoked almonds, it’s also full of flavor.
Crushed zucchini and toasted almonds on sourdough. Credit: Freshly picked up with Simon Toohey.
Macadamias, wattle seeds and lemon myrtle bring wonderful country flavors to this easy granola. Serve with yogurt topped with cockato plum powder for a vibrant finishing touch.
Credit: Freshly picked up with Simon Toohey.
“I’m a big fan of fritters. They’re a classic go-to for breakfast or brunch and I’m giving it a little twist here with miso and broccoli,” says Tuohy of these delicious green numbers.
Chopped Broccoli and Miso Fritters. Credit: Freshly picked up with Simon Toohey.
Simon Twohey describes it as tomato sauce. It’s a great way to use up bits and pieces left over from other recipes, or vegetables that wilt in the crisper.
Discard the vegetable tomato sauce. Credit: Freshly picked up with Simon Toohey.
Fresh, simple and inviting, Simon Tuohy’s colorful salad shows that vegetables are far from boring.
Sew the rainbow. Credit: Freshly picked up with Simon Toohey.
“Sri Lanka is calling me when I eat this!” Touhy says. With chili, mustard and turmeric, it is full of flavor.
Sri Lankan Fried Cabbage. Credit: Freshly picked up with Simon Toohey.
A summer salad that takes a little extra level of kick from roasting beautiful fresh peaches in a tangy sauce.
Heirloom Tomato and Roast Peach Salad. Credit: Freshly picked up with Simon Toohey.
Serve this vibrant green coconut milk, eggplant, tofu, kale and spinach vegan curry on its own or with rice or flatbread.
Superfood green curry. Credit: Fresh Picks with Simon Toohey
Simon Twohey says the recipe was inspired by nostalgia for childhood chico rolls. These golden pastry parcels are a tasty, plant-based version filled with barley and mixed vegetables.
Vegetable and barley rolls. Credit: Freshly picked up with Simon Toohey.
Roast tomatoes, cavolo nero and pearl barley stew. Credit: Freshly picked up with Simon Toohey.
These fresh, golden Indian-inspired carrot and corn fritters are perfect to serve for breakfast, party food or brunch.
Garam masala carrot fritters with pickled lime chutney. Credit: Freshly picked up with Simon Toohey.
This comforting dish is great when you’re feeling a little under the weather, says Tuohy. It’s full of great flavors from ingredients like lemon myrtle and peppercorns.
Broth of Australian flavors with noodles. Credit: Freshly picked up with Simon Toohey.
Make the most of summer tomatoes in this tart, including delicious caramelized onions.
Tomato and Onion Jam Tart. Credit: Freshly picked up with Simon Toohey.
If you feel a cup of tea needs some cake or a slice or a biscuit, Simon Twohey agrees. “This is one of my favorites, a super easy double lemon slice, with both lemon and lemon myrtle.”
Double lemon wedge. Credit: Freshly picked up with Simon Toohey.
Make the most of summer fruits in this simple dish.
Sweet tahini with fresh berries, orange and vanilla. Credit: Freshly picked up with Simon Toohey.
Simon Tuohy’s recipes spin the classic sago pudding, cooking cooked sago into a smooth, delicious coconut milk, pandan and palm sugar mixture with a hint of chilli. Garnished with chopped roasted peanuts, it’s deliciously sweet.
Sago pudding with coconut milk. Credit: Freshly picked up with Simon Toohey.