The kitchen
A small kitchen, cooking the year as it turns.
Wildplate started as a shared notebook between two cooks who kept trading ideas for what to do with a glut of summer corn or a box of winter citrus. It became a plant-based recipe magazine — but the spirit is the same: practical, seasonal, and a little greedy.
How we cook
In season, on purpose
We build recipes around what's actually good right now. The ingredient does the work; we stay out of its way.
Honest times and yields
Every prep and cook time is one we've actually hit in a home kitchen. No optimistic 'ready in 15 minutes' that takes forty.
Plants, not imitations
We cook vegetables, grains, and pulses for what they are — not as understudies for meat or dairy. Flavour from the pantry up.
The mission
Make plant-based cooking the obvious choice — not the worthy one.
We’re not here to lecture anyone. We’re here because food cooked this way tastes good and happens to be lighter on the planet. The two aren’t in tension.
Everything we publish gets cooked in a normal kitchen, on a normal stove, before it goes up. If a recipe needs a special tool or an impossible ingredient, it doesn’t make the cut.