Arianne Schreiber has a confession. ‘I just about sleep with cookbooks’, she tells me – and I fully empathise! These for whom cooking is one among life’s nice passions are insatiable of their everlasting quest for a brand new recipe, or methodology, or mixture of components.
In Arianne’s case, it’s plant-based meals. ‘I really like crops,’ says the girl who stopped consuming animals on the age of 12, ‘and really feel completely happy and wholesome with a plant food regimen.’
Common market-goers can be acquainted with the cornucopia of colors at her Yummify stall, ‘I simply love enjoying with rainbow colors which can be seasonal and natural’, she tells me, ‘grown by all of the superior farmers we all know.’ There she is, when not serving prospects her well-known potato pastry quiches or her very talked-about okonomiyaki pancakes, poised over an enormous hot-plate tossing and stir-frying quite a lot of greens, the air aromatic.
Born in South Africa, although raised within the UK, Arianne was a part of the music trade in London for a few years however would come out to Australia within the winter months to go to her brother, ultimately making the transfer right here some 16 years in the past. She’s each a self-taught and educated chef, having undertaken ‘each vegan chef coaching I might’, she says. Consistently researching and learning, she is at all times engaged on new dishes, though sure ones like lasagna and eggplant parmigiana by no means go away her menu. All of the cheeses she makes herself: ‘I could make any seed or nut into cheese’, she says. ‘I ferment it and add secret components.’
I’m drawn to the bao buns full of what seems to be like shredded lamb however is the truth is jackfruit. It’s a intelligent prepare dinner who could make a non-vegan salivate!
Yummify is at Mullumbimby Farmers Market each Friday from 7–11am.