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Bodhi Restaurant Bar’s mango and avocado salad


Nothing says spring quite like the arrival of mango season! Bodhi Restaurant Bar shares their recipe for an easy, colourful, plant-based salad using juicy seasonal fruit, with a zesty dressing to boot.


See how-to video here.



Njam Jim Dressing:

1 stalk coriander

6 x limes - juice

2 tbs vegan fish sauce (Asian grocer)

1 x green chilli

palm sugar to taste (approx ½ cup, however you can add more or less depending on your personal taste)


1 x mango diced

1 x yellow witlof cut into bite size pieces

1 x red witlof cut into bite size pieces

1 cup julienne cut green papaya

1 x avocado diced

2 cups mixed leaves

(you can also use Chinese cabbage for crunch)

200g firm tofu diced

3 x fine julienne cut kaffir lime leaves

½ cup raw cashew nuts


2 tbs hemp seeds

1 tbs toasted coconut flakes



1. Roughly chop all ingredients for the Njam Jim Dressing, and put into blender and blend well then put to the side

2. For the salad, cut your mango and avocado and put to the side to add later

3. Take remaining salad ingredients chop into bite sized pieces then place in a large mixing bowl, add cashew nuts, dressing and mix well.

4. Add in your chopped mango and avocado then toss lightly so these remain firm and hold their shape

5. Plate up your salad in a pretty salad bowl or on a large serving platter then garnish with hemp seeds and coconut flakes

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Bodhi’s easy vegan chocolate mousse



●1 cup (240ml) aquafaba (from a 400ml tin of chickpeas)

●150g vegan chocolate 

●1-2 tbs fine white sugar 

●1 tbs of plant-based milk 

●1 tsp lemon juice (optional) 

●Berries for garnish



  1. Break chocolate into smaller chunks and place it in a glass bowl, together with the milk. Place the bowl over a hot water bath and allow the chocolate and the milk to heat up slowly and melt into each other. Take the bowl off the heat and allow it to cool slightly. 

  2. Open tin of chickpeas and drain chickpea water into a large glass bowl. Add sugar and lemon juice (optional).

  3. Using an electric egg whisk, whip the chickpea water into stiff peaks. 

  4. Gently fold melted chocolate into whipped aquafaba using a silicone spatula.

  5. Divide the mixture between 4 glasses. 

  6. Put glasses into the fridge for minimum 3 hours for the mousse to set.

  7. Before serving, add garnish of your choice, such as blackberries, strawberries, raspberries, blueberries and shaved chocolate.

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Labneh cheesecake with roasted apricots, honey and cardamom

Serves ten to twelve 


  • 5 sheets of good-quality filo pastry (about 110g) 

  • 90g unsalted butter, melted, plus extra for greasing 

  • 40g walnut halves

  • 60g pistachio kernels 

  • 1½ tbsp plain flour

  • 50g caster sugar

  • 10 cardamom pods, shells discarded and seeds finely crushed in a pestle and mortar (or ¾ tsp ground cardamom)

  • 1 tsp ground cinnamon

  • ¼ tsp flaked sea salt


  • 500g labneh (either shop-bought or 850g of Greek-style yoghurt, see headnote and page 48, if making your own)

  • 500g ricotta 

  • 210g caster sugar 

  • ⅔ tsp flaked sea salt 

  • 5 eggs (2 whole, and 3 with yolks and whites separated: you will only be using the yolks of these)

  • 2 tsp finely grated orange zest 

  • 1 tbsp orange blossom water

  • 1¼ tsp vanilla extract

  • 1½ tbsp cornflour


  • 75g runny honey

  • 2 tsp orange blossom water

  • 40ml orange juice 

  • 6 cardamom pods, shells on, seeds roughly bashed together in a pestle and mortar 

  • 350g ripe apricots, stones removed, cut into 6 wedges

  • A small handful of picked mint leaves, to garnish (optional)

Preheat the oven to 160°C fan. Grease and line the base and sides of a 23cm springform baking tin and set aside.

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To make the base, lay out one sheet of filo on a clean work surface. Measure out a third of the butter – this will be used for brushing the sheets – and set the remaining 60g aside for later. Brush the sheet until well coated, then top with the second filo sheet. Continue in this fashion until all the filo and butter has been used up, finishing the last layer with a coating of butter. Transfer the filo stack to a parchment-lined baking tray and bake for about 20 minutes, or until golden and crispy.

Remove from the oven and set aside to cool for 15 minutes (or longer) before breaking apart into large shards. In two batches, place the shards in a food processor and blitz for about 10 seconds, to form fine crumbs. Place in a medium bowl, then add the nuts to the processor. Blitz for about 20 seconds, until fine but not powdery. Add the nuts to the filo along with the flour, sugar, spices, flaked salt and remaining two-thirds of butter and mix to combine. Tip the mixture into the base of the lined tin and press it down firmly and evenly so that the whole base is covered. Bake for 12 minutes, or until lightly golden. Remove from the oven and set aside to cool.

To make the filling, clean out the food processor and add the labneh, ricotta, sugar and salt. Pulse for just a few seconds, to combine. Scrape down the sides of the bowl, then add the eggs, egg yolks (the spare whites can be saved for something else), orange zest, orange blossom water, vanilla extract and cornflour. Pulse for about 15 seconds, to combine, then pour the mixture into the cake tin. Bake for 60–70 minutes, or until the cake is beginning to take on some colour around the edges but still has a slight wobble in the middle. Remove from the oven and leave to cool at room temperature for an hour before refrigerating for at least 4 hours or (preferably) overnight.

On the day of serving, preheat the oven to 200°C fan and prepare the topping.

Put the honey, orange blossom water, orange juice and bashed cardamom pods into a small saucepan and place on a medium-high heat. Cook for 4–6 minutes, stirring often, until the mixture has reduced by half and is beginning to form a thin syrup. Spread the apricots out on a parchment-lined baking tray, on their side, and drizzle over half the syrup. Bake for about 8 minutes, turning the apricots over halfway through baking, until completely softened but still retaining their shape. Remove from the oven and set aside for about 30 minutes, until completely cool.

Just before serving (or up to 1 hour, if you want to prepare ahead), release the cake from its tin and transfer to a round serving platter. Top with the apricots – there should not be any overlap – and drizzle with the remaining syrup. The bashed cardamom pods can be used for garnish as well – they look nice – but these are not to be eaten. Scatter over the mint leaves, if using, and serve.


Extracted from FALASTIN: A COOKBOOKby Sami Tamimi and Tara Wigley (Ebury Press, $49.99). Photography by Jenny Zarins.

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Beetroot Noodles with Ricotta and Parsley Pesto

MIXER ACCESSORY/ATTACHMENT: Spiralizer Attachment Parts Needed: 

Fine Spiralizing Blade and peeling blade

EXISTING/NEW: existing

Prep time: 20 min.

Cook time: 10 min

Serves 2


3 beetroots, trimmed and scrubbed    

1 tablespoon olive oil

2 small eshallots, thinly sliced

1 clove garlic, minced

1 tablespoon balsamic vinegar

1/2 cup (100g) fresh ricotta   

 ¼ cup (35g) shelled pistachios, coarsely chopped

Parsley Pesto

1 bunch continental parsley    

1 clove garlic

1 teaspoon lemon zest  

1 tablespoon lemon juice

¼ cup (60ml) olive oil

Sea salt and freshly ground pepper


  1. Attach Spiralizer Attachment to KitchenAid® Stand Mixer. Center one beetroot onto fruit and vegetable skewer; attach to Spiralizer. 

  2. Attach peeling blade and fine spiralizing blade and position at end of beetroot. Place medium bowl under blade to catch spiralized beetroot and peel. Turn stand mixer to speed 4 and process until blade reaches end of beetroot. Remove peel from bowl. Repeat with remaining beetroots. Set aside.

  3. Heat olive oil in large frying pan over medium high heat. Add shallot and garlic, and cook 1- 2 minutes. Add spiralized beets and continue cooking 6- 8 minutes, or until beetroots begin to caramelize. Stir in balsamic vinegar.

  4. To make Parsley Pesto, place parsley and garlic in KitchenAid® Food Chopper. Pulse 5 - 6 times until finely chopped. Add lemon zest, lemon juice, salt and pepper to food processor. Pulse 3- 4 times until combined. While the food processor is running, drizzle in olive oil. Set aside.

  5. To serve, divide beetroots evenly between 2 plates. Top each plate with half of the ricotta and pistachios and a dollop of parsley pesto, serve immediately.

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Sticky honey and soy pork noodles 


With spring on its way, it's a great time to start thinking about light, fresh meals to enjoy in the much anticipated warmer months. 


Justine Schofield, Masterchef alumna, author and TV presenter, has put together this delicious recipe of Sticky honey and soy pork noodles which I thought would be perfect for your 'Wining and Dining' section.


Prep: 20 minutes

Cooking: 2 1/2 hours

Serves: 4



  • 1 tablespoon of vegetable oil

  • 1 x 1kg piece of Otway pork belly, cut in rashers

  • 1 bunch of spring onions, white and light green part cut into batons, green top thinly sliced for garnish

  • 2 cloves garlic, peeled and chopped

  • 1 x 4cm piece of ginger, cut into julienne

  • 2 star anise

  • 125ml (1/2 cup) shaoxing wine

  • 1/4 cup soy sauce

  • 1/4 cup honey

  • 800g fresh flat rice noodles (or 200g dried)

  • Sesame seed, to serve



  1. Pre heat oven to 170C.

  2. Heat pan over a medium to high heat and sear pork rashers on both sides for 2-3 minutes until golden brown. Remove.

  3. Add the spring onions, garlic, ginger, star anise and cook for two minutes before returning the meat and add the shaoxing and bring to the boil then add the soy, honey and 1 cup of water and mix through.

  4. Place the lid on and cook for 2 hours until the pork is meltingly tender. If the sauce needs thickening once cooked, remove the pork and bring the sauce to a boil for a few minutes.

  5. To prepare the noodles, place them in a large bowl and cover with boiling water (or prepare as per packet instructions). Warm through for 5 minutes.

  6.  Portion noodles between bowls and top with the sticky pork and lots of sauce. Garnish with sesame seeds and curled spring onions tops.

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