Vintage Cellars Catalogue - 30/06-07/09/2021 (Page 22)

the grape it's party vegan-style time everyone loves a sharing platter but why should vegans miss the fun of this great party hack? chef josh bell shares his tips and tricks to compose the perfect plant-based grazing board diet of the radical fringe? in just a few short thanks to the growing number of people avoiding meat and animal products for health environmental and ethical reasons but as more people lean in towards plant- or antipasto platter might be a fail-safe your own vegan-friendly grazing platter that takes the fuss out of entertaining and leaves your guests singing your praises josh bell knows firsthand how important it own mother is a vegan "it's really important to make sure have the opportunity of getting their guilty pleasure'," says josh josh swears he's never seen anyone lament the lack of meat and cheese when it comes to and pickles and dips another non-negotiable is a mix of raw colder months you can have fun with marinated mushrooms and tangy pickles of things like step further and make a veggie terrine ahead of vegan cheese in the middle and wrap them in zucchini ribbons for visual flair josh then adds a textural and taste counterpoint with baba ganoush - "we chargrill the eggplants to get the smoky flavour great crunch and freshness" - and adds cheffy house with portobello mushrooms and walnuts combined and crumbed then deep fried and seasoned with flaky sea salt serve it all with a variety of crackers including freshly rolled and fried gnocco fritto the italian puffs of deliciousness no point serving a vegan board without matching it with vegan wines." this growing section of the market sees the wines clarified without fining agents derived from fish and vintagecellars.com.au