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  • Recipe Room  »  Ross Dobson

    After ten years away from rattling the pans, chef and food writer Ross Dobson is enjoying cooking again. Dobson, who up until recently was an award-winning food writer in the UK, has recently opened the Café at Lewers in Emu Plains, NSW.

    Dobson’s most recent book, Market Vegetarian, includes a wide range of vegetarian recipes for everything from midweek meals, soups and stews to special Saturday night suppers, savoury baking and beautiful sweets. While the Café at Lewers is not vegetarian, Dobson says there are plenty of vegetarian options to make everyone happy.

    Dobson is a champion of eating organic, local, seasonal and (thereby) sustainable food.  After living in the UK, where finding good seasonal food year round was a challenge, Dobson says he really appreciates the variety of food we get in Australia. ‘Australia leads the world in quality food,’ he says.

    Fired-Up-Vegetarian---Chakchouka-feature-image

    Chakchouka

    This must be the vegetarian equivalent to bacon and eggs as hangover food. The name alone makes you want to sit up and take notice.
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    Submitted by
    Ross Dobson
    Flavours Of India Pizza

    Flavours-of-India Pizza

    Nan make for great pizza bases and this delicious combination for paneer and roast vegies will be a crowd pleaser at any BBQ.
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    Submitted by
    Ross Dobson
    Fired-Up-Vegetarian---Paneer-Spinach-Salad-feature-image

    Chargrilled Paneer & Spinach Salad

    What you’re after here is the salad all ready to go in a bowl. To this you are going to toss through warm, golden, just-cooked cubes of paneer and a simple dressing.
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    Submitted by
    Ross Dobson
    Spag

    Spaghetti with broccoli, walnuts and ricotta

    An easy and quick meat free dish, perfect for simple midweek dinners.
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    Submitted by
    Ross Dobson
    FEATURE swiss chard

    Swiss chard, feta cheese and egg pie

    There's a particular place in many people's hearts for Turkish pide dough. Try this Turkish-inspired cheesy delight and you'll understand why.
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    Submitted by
    Ross Dobson