Rebar: Modern Food Cookbook

Join Chris and Mel as they attempt to prepare almost every recipe from the book that helped steer them towards vegetarianism, the Rebar Modern Food cookbook. Written by Audrey Alsterberg and Wanda Urbanowicz, who started the namesake restaurant in Victoria’s heritage Bastion Square, Rebar Modern Food is an accessible cookbook that is interesting (and tasty!) enough to keep you coming back for more. Based on the recognized restaurant’s recipes, it’s also great place to find delicious veggie-friendly ideas for gatherings with family & friends.

From the authors:

“The traditional Western cooking methods that many of us were accustomed to in restaurants, using high-fat, processed, enzyme-depleted and over-cooked foods, no longer fit in with our new ideas and modern lifestyle. … “The concept of food as nourishing and health-supporting set the mold for “rebar modern food”.

“Our recipe for success is easy – serve good coffee, good bread, and good soup (and we don’t stop there). Most hungry diners look for a meal that is fresh, carefully prepared with quality ingredients, well
seasoned and healthy. Our aim is to satisfy that elusive “home-cooked meal away from home”, but with a pleasing twist that mother would never have thought of. We offer a menu that is predominantly meat-free, although most customers would be hard-pressed to notice that anything is missing! Still, with growing concern over the impact
of large-scale meat production on the land, water and people around the world, eating less meat has become a very sensible choice.”

Rebar Modern Food is a go-to cookbook in our kitchen. We hope that by walking you through the recipes, showing you mouth-watering pictures of the final result, and providing tips to tweak or add even more zing
to already funky meals, you will be convinced to try more vegetarian recipes and add this book to your own collection (if you haven’t already), and might learn some tricks if you already have.

This blog outlines two amateur chefs’ attempts and experiences working through the book without publishing full ingredient lists or instructions. The hopes are that if you like what you see and want to try the recipes yourself, you’ll go acquire the book from an approved seller, and support the talented chef and publisher who put it together.

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