A plant-based tartare dish designed by a Woodend hospitality venue is one of the creative culinary entries in this year’s Edgy Veg Awards.
Created by Woodend Cellar and Bar owner Adam Halliday and chef manager Shae Thompson, the team pulled off this plant-based version of the much-loved tartare using produce sourced from Woodend-based Mountain View Garlic.
Mr Halliday said the dish is “a vibrant, refreshing twist on a classic tartare,” featuring finely diced tomatoes and dressed with a zesty vinaigrette, seasonal fresh produce, capers, microgreens with a plant-based egg yolk – served with Woodend-baked sourdough bread slices.
The plant-based egg yolk was created with cultured yeast, cornflour, turmeric – for the colour – and Himalayan black salt for the egg-like flavour.
Mr Halliday said the team has received “a lot of positive feedback” from diners, with the dish offered separately from the venue’s menus but complementing its other meals and beverages.
“This is our first [Edgy Veg Awards] that we’ve entered, so we wanted to make a bit of a stamp on what we can create in a very tight kitchen,” Mr Halliday said.
The Edgy Veg awards were organised by local sustainability action group Veg Action, and group leader Claire Rowland said that the organisation is “really excited” to see venues like Woodend Cellar and Bar creating “enticing, delicious and innovative dishes using 100 per cent plants”.
“The purpose of the [Edgy Veg Awards] is to show how delicious veggies can be, and to support our local businesses and veggies growers,” she said.
The plant-based tartare will be available from Thursday to Sunday each week until the end of the program on April 30.
Details: edgyvegawards.com.au
