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Simon Toohey showcases his culinary skills and prepares a variety of scrumptious dishes using the freshest produce from local farmers.
“food”
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2025
2022
Simon prepares an Italian classic with a twist, puts fresh pasta to the test, and creates a caramelised orange and bitter leaf salad.
Simon makes farfalle with fried kale and peas; Luke Hines makes tacos with mince made from cauliflower.
Simon shares his recipes for a New York-style chilli hot dog, Italian custard cream horns, and watercress salad with peaches and piccalilli.
Simon demonstrates his recipe for garam masala carrot fritters with pickled lime cream, some of his favourite crispy and fresh fritters.
Simon creates a Cambodian fried rice with a fresh pepper lime dressing, a crispy vegetarian cake, and a strawberry smoked almond feta salad.
Simon makes tempeh and tabbouleh wraps, Rebecca Veale's sticky date pudding, roasted red capsicum preserved in oil, and baked avocado with cheese and pickles.
Simone creates easy and fun dishes, including mixed berry Pop-Tarts, rockmelon with salted capers, and a homemade apple sauce that will match with most dishes.
Simon demonstrates his recipes for superfood green curry, dumplings, salt and pepper yams, and a fried tofu wrap.
Simon demonstrates his recipes for a tomato eggplant curry, Greek-style kalamata olives with macadamias, and pesto pasta.
Simon shares his recipes for spelt salad with rocket and fig, garlic potatoes, and a triple-wrap deli stack.
Simon makes dishes perfect for entertaining, including an Indian-style vegan frittata, a salad with farro and pickled red onions, and mushroom tacos. He also visits Transformer in Fitzroy, Victoria.
Simon shares recipes for mixed vegetable baji buns, pasta e fagioli soup, and home-made two minute noodles made in under two minutes.
Simon prepares an easy one-pan pasta bake, oven-baked stuffed capsicums, and one-pot spicy mushroom noodles.
Simon shares recipes for charred cucumber and dill salad, and Anzac biscuits. He elevates some salads with salt.
Simon prepares no-waste bread crackers, buffalo cauliflower nuggets, green goddess fried rice, and broccolini with garlic and roasted almonds.
Simon makes some tasty homemade bread crisps, buffalo cauliflower nuggets, green goddess rice, and magic almonds.
Simon prepares a black-eyed pea stew with chilli green salsa, zucchini on sourdough, and a sweet Sri Lankan coconut pancake.
Simon demonstrates his recipes for sweet summer tacos with pineapple and coconut, mushroom calamari, and sticky fried onion jam.
Simon makes Korean-style oyster mushroom steak, and chocolate, banana, and macadamia balls; Simon and Judith Lucy make some saucy subs.
Simon makes spicy gevulde speculaas; Simon's mother drops by to share her secret Christmas meringue recipe.
Simon makes Thai tofu cakes; Luke Hines makes banana and peanut butter cookies; Simon goes hunting for truffles; there's a recipe for homemade dark chocolate freckles.
Simon prepares slow roasted cabbage, and a simple salt and pepper tofu; at Minter Magic Farm in Mildura, Simon tries some citrus.
Simon prepares bread dumplings in vegetable broth, crispy chilli stir fry, and spicy farro salad with roasted radishes.
Simon prepares a hearty stew, and maple tahini biscuits; a guest shows Simon how to make a carrot cake slice.
Simon makes sesame noodles with chilli oil, and an endive salad; Renee Buckingham prepares a broccoli salad.
Simon makes Southern fried tofu, spicy Szechuan tofu with James Phelps, and a spiced nut salad. Jack makes spinach and feta rolls.
Simon Toohey shares his recipe for polenta-crusted buffalo button mushrooms, and is joined by Judith Lucy to cook potato bread.
Simon cooks grilled fennel with black garlic dressing, spaghetti frittata, blood orange chocolate mousse, and winter vegetables with mustard dressing.
Simon prepares a waste-not want-not stir fry, and cheesy cupcake party bread; Zachary shares his recipe for okonomiyaki.
Simon shares his recipes for a curried potato and carrot breakfast and a tomato and jammy onion tart, and his mum joins him in the kitchen to share her eggplant with tomatoes and chickpeas recipe.
2021
Simon prepares his weeknight pumpkin curry, a rice cake with a crispy finish, and some fast food with a twist.
Simon creates a cannelloni without the pasta, a Sri Lankan fried cabbage, and a Japanese-style tofu sandwich.
Simon prepares some very chunky eggplant burgers, and shares some sneaky tips to make enhanced fritters.
Simon checks out the Kynd butcher in Ascot Vale, the first plant-based butcher in Melbourne, and creates a healthy middle eastern dish before demonstrating three ways to prepare edamame.
Simon transforms some leeks, adds some 'wow factor' to a side of broccolini, and makes a peanut butter slice.
Simon Toohey gets creative in the kitchen with a tomato baked casserole and performs some tricks on whole baked potatoes.
Simon Toohey takes on his mum's spring onion pasta, but adds a surprise from the garden; he gives tips and tricks on how to make a meal all about herbs.
Simon Toohey shows the best vegetables for a Japanese ramen, how to make flavoursome sauerkraut, and how to get the best out of old vegetables.
Simon prepares a dip that's perfect for raw vegetables, visits a farm, and makes some chickpea croquettes.
Simon makes a dish with pumpkin and pomegranates, invites a friend into the kitchen, and prepares a family favourite.
Simon makes something special with asparagus, and wraps up some burgers; Nadia prepares an olive oil lemon cake.
Simon shows a step-by-step guide on how to make mushroom kebabs, vegetarian koftas, and how to make sushi.
Simon learns more about how native plant foods can pack a punch, shares a recipe with cauliflower and tomato, and tries a sweet breakfast.
Simon shares the recipes for butter bean stew with saffron rice, tandoori cauliflower pizza, and kombucha berry trifle.
Simon prepares a quick and easy tofu dish, a simple dessert, and helps a guest make a vegan moussaka.
Simon takes tofu to the next level with an Indian-inspired dish, and also cooks some lettuce; a guest prepares a warrigal greens damper.
Simon prepares strawberries and cream doughnuts, and a mushroom and cheese calzone; Blayne Bertoncello shares his recipe for blistered radish with apple core sauce.
Simon prepares chilli jam and white bean dip, baked macaroni and cauliflower cheese, and spiced potato salad.
Simon Toohey prepares a roast pumpkin wellington, experiments with fruit toast, and is joined by MasterChef alum Monica Mignone to make rocky road.
Bush foods that can be incorporated into your breakfast; an Italian plant based cheese fondue; a potato and bean stew.
Simon tries the unique taste of Queensland's tropical fruit, creates a mushroom and chickpea combo, and samples zero-waste roast pumpkin.
Simon prepares muhammara, caramelised papaya with granola and coconut yoghurt, cacio a pepe, and a smoky eggplant relish.
Simon reveals how to make ful and prepares a simple sweet potato gnocchi ideal for the whole family, then a tropical salad; Afik Gal makes his delicate strawberry perfume.
Simon makes roasted parsnip and fennel soup, a puffed rice salad also known as muri makha, and a mixed berry pull-apart.
Simon travels to Tropical North Queensland, where he goes bananas at the Skybury Plantation and makes a pulled banana skin burger; Simon makes a Moroccan tagine, but without using a tagine.
Smoked tofu masala; braised eggplant in tea masterstock; Lebanese lentils and lemon; frangipane roll up.
Simon makes cauliflower and turmeric curry, one-pot smoked chilli, berry crumble bars, and creamy mushrooms on toast.
Simon gives some tips and tricks to make the best out of broccoli and spinach together; Michael's dessert pizza tastes as good as a restaurant's.
Simon makes stuffed potato gnocchi with plant-based cheese that could be served for either lunch or dinner, and double lemon slice.
The best way to get your daily dose of vegetables with spiced potato patties; ricotta filled ravioli; at home recipe for churros.
2020
Simon shares his recipes for crispy eggplant tacos, banana bake treats, potato rotti, and a fresh soba noodle salad.
Simon shares his recipes for a baked dessert with a twist, golden fried tempeh with satay and bok choy, and the perfect momo.
Simon prepares a hearty Spanish casserole, a fresh coconut and mushroom soup, sago pudding, and slow-baked sweet potatoes.
Simon shares his recipe for his summer salad with roasted radishes, mushroom and leek potato pie, and walnut ragu.
Simon shares his recipes for coconut ice-cream with bananas and caramel, mini pizzas and roasted eggplant tahini with tomato foam.
Simon serves up an apple and rhubarb crumble with an earl grey twist; Toby shares his recipe for a cauliflower steak.
Simon shares his recipe for Szechuan and chilli tofu, spinach pancake, vegetarian kebab and roasted cauliflower soup.
Simon shares his recipes for hemp burgers, an Asian-style guacamole dip and a decadent sweet chocolate tart.
Simon whips up the fluffiest hummus to go with his fresh falafels; Alice shares her recipe for chai-spiced granola.
On the menu are Vietnamese-styled chilli pancakes, arepas with stuffed avocados, and a pineapple and coconut tropical dessert.
Simon cooks some crispy bean empanadas, creates a fresh tomato salad with plant-based feta, and speaks to Tim about healthy homemade pizza.
Simon tries to get maximum flavour out of wilted vegetables and creates a sofrito with a twist; Tony creates banana, walnut and chia bread.
Simon shares the secret to the creamiest pasta without cream, creates a steamed radish cake, and makes a sweet treat for apple farmers.
Simon shares his recipes for tempeh wrap and lasagne with mushroom ragu; Nadia Fragnito creates tiramisu in a cup.
Simon prepares an easy cafe-style breakfast without eggs, and hunts down some of the best peaches in the country.
Simon visits olive grove to cook up a vegetable delight. Recipes include a cucumber salad, a hearty stew, and a spin on traditional Southern fried drumstick.
Simon creates an exciting main course using cauliflower; Walleed Rasheed creates pistachio and custard filo tarts.
Simon whips up a deep fried broccoli po' boy, spicy beetroot harissa, and his best ever vegetable stock; Tobie Puttock prepares rigatoni with kale sauce.
Simon creates a dish with baked rice and Mediterranean vegetables; Lynton Tapp cooks some corn and zucchini fritters.
Fried gochujang glazed eggplant in lettuce cups with yuzu cream; confit garlic with slow braised leeks.