WINING & DINING FOOD NEWS - JANUARY 2 0 2 4
THE V EGANUA R Y COOKBOOK CELEBRATES CAMPAIGN’S 10TH ANNIVERSARY
Veganuary’s first official cookbook, titled ‘The Official Veganuary Cookbook: 100 amazing vegan recipes for everyone’, was published by HarperCollins Publishers on December 7 in hardback and ebook, to coincide with Veganuary’s 10th anniversary.
The Official Veganuary Cookbook is a culmination of Veganuary’s 100 top tried-and-tested plant-based recipes, containing staple dishes for breakfasts, mains, sides, dips, desserts and beyond.
As a comprehensive guide to meat-free meals, the cookbook also includes sections on essential store cupboard shopping lists, sample meal plans, go-to vegan ingredients and no-waste inspiration, helping readers to make meals as efficient and eco-friendly as possible.
With delicious food at the heart of the Veganuary ethos, this cookbook is designed for everyone, from practised vegans to flexitarians, and those who simply want to experience new flavours. The Official Veganuary Cookbook demonstrates how a plant-based diet is not about sacrifice, but about abundance, showcasing new ingredients and dishes that are simple, satisfying, and good for the planet.
Toni Vernelli, Head of Communications at Veganuary, says: ‘We’re delighted to be working with HarperCollins on our debut cookbook. Celebrating delicious plant-based food and a variety of flavours is at the heart of Veganuary and we want to inspire as many people as
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NEW B I RMINGHAM R E S TAUR ANT RIVERINE RABBIT, OPEN FOR BOOKINGS
New South African Restaurant, Riverine Rabbit, is open for bookings from January 5. Originally born by Ash and her sister, Mandy, in Cape Town, and now spearheaded by Ash and Erin, Riverine Rabbit combines South African roots and flavours with seasonal British produce. The name is inspired by the Karoo Desert where the elusive riverine rabbit lives.
Ash began her career at the age of sixteen working part-time as a prep chef in a local restaurant, before enrolling at cookery college and then working alongside Luke Dale-Roberts of The Test Kitchen, listed as one of the World’s Best 50 Restaurants, in South Africa and then Brad Carter at Carters of Moseley in the UK. Erin, co-owner of Riverine Rabbit, is a Materials Scientist by day and will take up role as Front of House Manager at Riverine Rabbit by night.
Provenance remains central to the menu, with Ash taking time to get to know farmers and producers in the UK to ensure that The Rabbit is sourcing ingredients with consideration and sustainability top of mind. The menu will be made up of up to 16 small plates and will take in favourite dishes from Riverine Rabbit’s series of pop-ups over the summer. There will be a heavy focus on Wild Game, as well as seafood, and a substantial vegetarian offering for plant-based guests.
Guests can order as many or as few dishes as they prefer. On Mondays, an affordable Prix Fixe menu of four courses for £30 (with optional add-ons) will be available.
possible to try vegan – whether that’s for January or any other time of year! We have worked hard to make this book as vibrant, varied and accessible as possible and we hope that everyone loves it as much as we do.”
Lydia Good, HarperNonFiction Publishing Director, says: ‘We couldn’t be prouder to be publishing this beautiful and vibrant cookbook. The recipes have been inspired by the Veganuary community all over the world in this truly collaborative project from a brilliantly passionate team. The Official Veganuary Cookbook is for everyone looking to enjoy a varied diet, experience new flavours, learn how to pair delicious ingredients, and to give vegan cooking a try.”
For further information, go to
veganuary.com
Riverine Rabbit is at 1464 Pershore Road, Stirchley. To book -
riverinerabbit.co.uk/reservations
Food News
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