All posts in Vegan

My Plant-Base Cooking Videos are now on Instagram

By: | 0 Comments | On: September 6, 2020 | Category : Adelaide Uni, Cooking videos, Culture Matters, Dairy free., Fusion Foods, New product, Plant Based, Sarj, Vegan

Hi Everyone! Time escapes when one is having fun 🙂 in my case keeping busy during this Covid situation I have had no spare time for some fun. However I have been having loads of fun producing my cooking videos at the end of a busy market week on Saturdays...

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Adelaide Central Market – My Plant-Based Cooking Journey continues

By: | 0 Comments | On: April 27, 2020 | Category : Cooking class, Cooking tips, Culture Matters, Dairy free., Food Industry, Fusion Foods, Gluten free, Health, My Recipe for Cultural Interchange, Plant Based, Sarj, sarjcooking, Seasonal, The Chefs' Line, Vegan

My Plant-Based cooking is now available from the Adelaide Central Market. Stall number 11 is located on the Eastern Roadway from the Gouger Street entrance. It is nicely decked-out in my favorites colors of pink and purple. Much credit to my husband Stephen for playing a major role in providing...

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SIMPLY SARJ at STALL 11 MENU

By: | 0 Comments | On: April 27, 2020 | Category : Dairy free., Food Industry, Fusion Foods, Gluten free, Health, Hotel Mumbai by Director Anthony Maras Uncategorized, My Recipe for Cultural Interchange, Sarj, Seasonal, Series 2 The Chefs' Line, Vegan

Simply Sarj Plant-Based Menu   POT LUCK lunch special (gluten free) – 2 Bain Marie meals plus boiled rice. Comprising of seasonal vegetables cooked with lentils/chickpeas etc $12 with topped Salad $14   Cabbage and Mushroom Dumpling/s Raviolo – (boiled/steamed) minimum 3 pcs with soy sauce $6 Add $2 extra...

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Contestant on The Chefs’ Line Season 2 – Indian Cuisine – SBS Cooking Show

By: | 0 Comments | On: July 20, 2018 | Category : Cooking Show, Culture Matters, Filming, Food Industry, Fusion Foods, Health, Home Cooks, Indian Cuisine, Make The Pass, Media, Multicultural Cooking Show, Plant 4 Bowden, Plant Based, Professional Chefs, Sarj, sarjcooking, SBS Cooking Show, Series 2 The Chefs' Line, Television Show, The Chefs' Line, Vegan

Being a contestant on the second series of The Chefs’ Line was both challenging and exciting! I recommend it to anyone who thinks they have food they want to share with a wider audience. This weekly show showcases what multicultural Australia is all about; through each contestants’ own food journey. If...

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Cooking Classes start from 24th March 20018

By: | 1 Comment | On: March 10, 2018 | Category : Cooking class, Cooking tips, Demonstrations, Events, Fusion Foods, Hotel Mumbai by Director Anthony Maras Uncategorized, Plant 4 Bowden, Plant Based, Seasonal, Vegan

Are you a beginner-cook? Or are you an experienced cook who still enjoys learning new things in cooking? If so do you prefer cookbooks or go to Google to find the recipes needed or do you prefer the old fashioned way of being taught in person? If you like attending...

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Sarj cooking at Bowden Plant4

By: | 0 Comments | On: October 26, 2016 | Category : Busan, Business ideas, China, Dairy free., Demonstrations, Filming, Fusion Foods, Gimhae, Health, Herbei, Ho Chi Minh City, Host families, Hotel Mumbai by Director Anthony Maras Uncategorized, International Schools, Japan, Kansai, Kyoto, My Recipe for Cultural Interchange, Osaka, Seasonal, Shanghai, ShiJiazhuang, South Korea, Students, Vegan, Videos, Vietnam

My journey to publish my book My Recipe for Cultural Interchange and then turning it into a video documentary 6NORTH by filming in Japan, South Korea (Busan), China, Vietnam, Malaysia and Singapore  in 16 days has been both challenging and rewarding. 6NORTH documents a ‘host mother’s’ journey to visit international students...

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REFLECTION 2014/2015

By: | 0 Comments | On: January 13, 2015 | Category : Dairy free., Demonstrations, Events, Food Industry, Fusion Foods, Gluten free, Health, International Schools, Media, My Recipe for Cultural Interchange, Seasonal, Students, Vegan

  Wishing you a great New Year 2015 filled with Happiness, Health and Prosperity! We can only hope that this year improves after such a shockingly awful start with those dreadful bush-fires and their after-effects on people, animals and the land; which reminds me of my segment on bush-fires in my book. I...

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My Home-Made sauces – OGG – Hot Sambal Relish – ‘Peanut-Free Satay’

By: | 2 Comments | On: June 8, 2014 | Category : Business ideas, Cooking tips, Dairy free., Demonstrations, Food Industry, Fusion Foods, Gluten free, Health, My Recipe for Cultural Interchange, New product, Students, Vegan

  Lamb Kofta. 500g minced lamb, 100g my OGG sauce that already has onion, ginger, garlic and salt. Mix well then wrap the meat around a skewer or simply use the non usable part of the Lemon grass stalks that you would normally throw out because the best part of lemon...

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