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Vegetables, Grains and Other Good Stuff - Simon Bryant

Vegetables, Grains and Other Good Stuff

Paperback Published: 29th July 2015
ISBN: 9781921383861
Number Of Pages: 248

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The good stuff has moved into the spotlight – vegies, grains and pulses are now the stars of the plate – and there's no better guide to this veg-led revolution than chef Simon Bryant.

Simon's recipes are delicious proof that vegies (and co) are never boring. Here, he shares his original takes on everyday dishes – Smoky kale carbonara and Pumpkin, chickpea and tahini soup – as well as recipes for when you're inspired to take things up a notch: Baked cauliflower fregola with hazelnuts and preserved lemon: Squash, taleggio and quinoa balls: and Salt-baked celeriac with apple remoulade. And there's good sweet stuff too, including cocoa, lentil and spelt brownies, and Passionfruit and coconut water jelly.

What's more, Simon gives you the lowdown on legumes, ancient grains, seaweed and sprouting, all while revealing how to shop wisely and with heart. Vegetables, Grains and Other Good Stuff is vegie-forward cooking at its very best – honest, inventive and full of flavour.

About the Author

Simon Bryant began his cooking career working in Thai and Indian restaurants in Melbourne. In 1995, he joined the ranks of the Hilton Adelaide's kitchen brigade, where he worked for a time at Cheong Liew's celebrated Grange restaurant before becoming Executive Chef of Hilton Adelaide in 2001. From 2006 to 2009, Simon co-hosted four series and 152 episodes of the ABC's immensely popular TV series The Cook and The Chef, alongside food icon Maggie Beer. Moving on from the Hilton Adelaide in 2009, Simon is currently an ambassador for Animals Asia, pens magazine articles on ethical food production and maintains an active interest in issues surrounding animal welfare practices. He is also a semi-competent gardener and committed vegie eater.

entertaining read


Easy entertainingly written. Simon's personality shines through, some ingredient's hard for me to source as live in the wheat belt of WA but I love Simon Bryant's attitude to food.

western australia


Simon Bryant's healthy recipe book delivers


Healthy AND delicious. Many so-called "healthy recipe books" are written by people who are not great cooks. Simon is a chef and these recipes deliver, as I knew they would. Thanks Simon:)




5.0 2



I'll start with confession: I don't believe what you choose to eat is a world-shattering, completely defining characteristic of who you are. Frankly, I am grateful for food, period. When so many less fortunate people go to bed hungry, it seems a little indulgent to bang on the way we do about this or that dislike, dietary preference or culinary craze.

It is my job to cook and I love it. Yes, I am slightly obsessed with food, but I endeavour to keep my fanaticism in check. I believe everyone has the right to choose what they eat, be it for reasons of religion, ethics or health. However, my food preferences are just that: preferences. I am mindful that if someone cooks for me, it's a nice thing. I was brought up to be grateful for the offerings at the table, whatever they are. For this reason, I will accept your hospitality and eat as your custom dictates and generally finish whatever is on my plate and be genuinely thankful. I guess if you had to stick a label on my head, it would read 'situational flexitarian'.

I don't believe in diets. In my opinion, we all know what to eat. If it's fresh, free from numbers, fairly unmolested and something that societies have relied upon for centuries, it's probably okay. And it's going to let you know you're on the right track because you will feel okay. It's that simple.

Professionally, I have access to just about any food under the sun. I'm a chef and we are food dealers. We make phone calls in the wee hours of the night, we drive miles down dusty tracks to meet people who don't speak much but have what we want. We rendezvous in dark loading docks and hand over wads of cash to dodgy-looking people for the good gear. We have even been known to get up early in the morning (heaven forbid) to get first dibs at the markets. Some of these ingredients – the vegies, grains and other good stuff – I squirrel away for my own cooking at home. And this is what I cook.

ISBN: 9781921383861
ISBN-10: 9781921383861
Audience: General
Format: Paperback
Language: English
Number Of Pages: 248
Published: 29th July 2015
Publisher: Penguin Books Australia
Country of Publication: AU
Dimensions (cm): 25.9 x 21.0  x 2.1
Weight (kg): 0.96