February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

A cook's Christmas: The Green Kitchen

By
Jane Willson
Added
23 December, 2014

David and Luise from The Green Kitchen share their Scandinavian take on a vegetarian Christmas.

As anyone with the remotest knowledge of the Green Kitchen phenomenon and its Scandinavian creators David Frenkiel and Luise Vindahl know, theirs is one well-travelled family. The couple’s latest book, Green Kitchen Travels, documents their food-led journey through no fewer than 15 countries and five continents.

But – until this month – they had not visited Australia. David, a magazine art director by day in Sweden, says it was, in part, the birth of their now four-month-old son Isac that prompted the trip. “It felt like we needed to get away for a while and be together as a family – and also see Australia.”

Elsa, David, Luise and baby Isac together in Sydney

The verdict? “It’s just amazing … we’ve only seen Sydney so far but it’s very great for the food interested. So many good healthy cafes and vegetarian places.” David says he and Luisa checked in with their blog and Instagram followers for places to eat. “We got hundreds of people recommending places.” (See the comments here for readers’ tips for Sydney, Melbourne and NZ).

David, incidentally, is talking to Cooked from the Bronte café Orchard Street Dispensary. “Yes, it’s from a tip that we got. It’s a raw food place; really nice.” The family is staying in a Rose Bay apartment. “Kind of upmarket for us – but it’s great.”

Photo from Luise's Instagram

Christmas plans are loose. “Normally in Sweden we meet a lot of family and it’s quite traditional with Christmas trees, especially since we had kids (Daugther Elsa, now five, was seven months when they left Stockholm for their around-the-world adventure). But actually, we haven’t made plans here yet. We have some friends here, although they are Jewish – so not sure how much Christmas we will spend with them!”

David says Christmas in Scandinavia tends to be one of the most meat-heavy holidays of the year. Dinner tables are typically filled with Swedish meatballs, pork, pickled herring and mini sausages. “There is a serious lack of vegetarian dishes,” he says. “Therefore we skip most of the traditional recipes and do our own version of Christmas food.

“The only thing that we hang on to really, is the flavourings – mustard, cinnamon, saffron, honey, orange, clove are common Christmas flavours in our part of the world.”

Saffron, especially, is a favourite. “I’m quite fond of the Swedish saffron bun,” says David. “It’s a very Swedish thing, we use it a lot for Christmas.” He writes on the blog that they’re usually eaten for St Lucia’s Day (December 13) and Christmas, “but any day in December is a good saffron bun day”. Essentially, it’s a bun made with raisins (and saffron!). See the recipe and watch the video here.

Asked to select a few other favourites for a distinctly veg-dominant Christmas meal, this is what David and Luise came up with.

The Green Kitchen's vegetarian-friendly Christmas menu

Crispy red cabbage salad 

Luise always does a thinly shaved crispy red cabbage salad with onion, parsley, oranges & grapes in a honey marinade.

Black quinoa & kale salad

Another popular salad is a mustard and honey flavoured quinoa & kale salad with fresh winter apples.

Baked herb and pistachio falafel 

When it comes to warm dishes we sometimes do a saffron version of our baked falafel recipe from The Green Kitchen.

Holiday stuffed pumpkins

Another great main course to make for Christmas is our holiday stuffed pumpkins from Green Kitchen Travels.

Chilled rice pudding 

We also make this chilled rice pudding inspired by the traditional Danish dish Risalamande.

Flowered granola and Swedish crisp bread

We usually also bake some Swedish crisp bread or a Christmas variety of our flowered granola (with cinnamon) packed in vintage glass jars that we give away as Christmas gifts. 

Check out more of David and Luise's beautiful vegetarian recipes in their books The Green Kitchen and Green Kitchen Travels (you'll find a bunch of vegan and gluten-free options as well).

 

MORE FESTIVE VEGETARIAN RECIPES FROM DAVID & LUISE

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