We sit down with Kirsten Collins to chat about this gorgeous anthology of vegetarian recipes, from Australian-Chinese author Hetty McKinnon. From "soupy salads" to desserts, we dig into the recipes, how they worked for us, and whether this is a cookbook we want to own. Resources mentioned in this episode: Family Prestel Publishing Hetty McKinnon Recipes mentioned in this episode: Salt-oil rice with coconut stewed spinach and tofu My Great Aunt's chana masala Deconstructed falafel salad Tofu larb Chickpea, kale and feta stew with za'atar baked eggs Golden egg curry Za'atar, zucchini and mascarpone slab galette Miso, brown butter and crispy sage pasta Gnocchi with asparagus, edamame and parmesan Waldorf-esque salad Turmeric chickpea soup with charred Brussels sprouts Carrot soup Tomato cobbler Polenta with baked tomato mushrooms Brussels sprouts gratin Orange and rosemary olive oil cake Lime pie with Anzac biscuit crust Any fruit crumble About our Guest: Kirsten Collins is the co-founder of our real-life Cookbook Club. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 7/13/2022): Zahav, by Michael Solomonov

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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