MainsBlistered Green Bean & Coconut Curry
Green beans seared hard until they squeak, then folded into a quick coconut curry sharpened with lime leaf and tamarind.
40 min · Serves 4
Recipe of the season
Plant-forward cooking, in season.
Wildplate is a plant-based recipe magazine. Vegetables at the centre of the plate — with real prep times, honest yields, and the stories behind them.
Mains
Charred Corn Elote Bowls
35 min · Serves 4
Recipe categories
Fresh this week
Seasonal recipes
Mains
SidesMiso-Roasted Roots with Tahini
Carrots, parsnips, and beets lacquered in white miso and maple, roasted until caramel-edged, then drizzled with loosened tahini.
55 min · Serves 6 as a side
SidesSmashed Cucumber & Sesame Salad
Bruised, salted, and dressed in a garlicky black vinegar and chilli oil — the fastest cooling side on the table.
15 min · Serves 4 as a side
BreakfastSeeded Buckwheat Porridge with Roasted Plums
Toasted buckwheat groats cooked slow into a nutty, gluten-free porridge under a heap of caramelised plums.
35 min · Serves 2
From the kitchen
Stories
6 min read
Cooking the Year as It Turns
Seasonal eating isn't a rule to follow — it's the easiest way to make vegetables taste like more than themselves.
7 min read
The Plant-Based Pantry That Pulls Its Weight
Fifteen jars and tins that turn a fridge full of vegetables into dinner — and the ones you can safely skip.
5 min read
The Art of the Char
Most vegetables get better the closer they come to burning. Here's how to take them right up to that edge.