supercharger bowl

I’ve been in the city at lunchtime on a few days recently, so I finally made it to Supercharger, not one, not two, but three times in quick succession.  I have wanted to go since I first heard about it. It is always nice to see a new vegan place and, while this is not fine dining, it is high quality, good to eat food.

Supercharger is a vegan ‘build your own’ bowl eatery in the food court on the 3rd level of Emporium in Lonsdale Street. Don’t shudder, this is no ordinary food court. It has decent furniture, some large shared tables and a great view of some of the newer modern architecture and the rooftops if you are near the large windows. Another plus is that the meals come in real china bowls, not takeaway containers (unless you’re taking away).

I’m a big fan of the bowl meal, usually a grain or other carb with various toppings. They’re healthy, fresh and delicious. The bowls at Supercharger start at $12 for a base with 4 toppings and range up to $14 for six. The toppings are categorised into smashes, raws, fermented, simmered, proteins and sauces.

On my first visit I settled for brown rice, black beans with corn and roasted capsicum, a cauliflower and lentil curry, ginger broth braised mushrooms and some herbed seitan.

On the second visit the menu had changed slightly. I was so hungry I ate 3/4 of my bowl before I remembered I should have photographed it. I had brown rice, this time with the black beans, corn, capsicum combo again, along with an avocado and pea smash with coconut oil and lime, some mashed pumpkin with black sesame seeds, lightly pickled cauliflower with black sesame seeds, and a yellow split pea dhal.

On my third, I went again for the brown rice, pumpkin, blackbean/corn/capsicum combo, this time with a cumin spiced puree of peas and kale, cauliflower with turmeric and lentils and some grated cooked sweet potato with pepitas. Again half eaten…oops.

Everything was delicious and filling. I’d probably skip the cauliflower pickle next time, it was OK, but not a patch on all the other toppings which I really enjoyed.

They also do smoothies, juices and desserts.

I think I will be back AGAIN to try every topping on the menu.

Level 3 Food Court at Emporium
287 Lonsdale St
Melbourne, 3000.

parsley overload! salsa verde with everything

roasted mushrooms with salsa verde

I love parsley, but I have so much at the moment, that a scatter thrown on dishes as a garnish just isn’t going to make a dent in it. So I’ve started making salsa verde to use more of it.

This isn’t a burden, because salsa verde adds a wonderful fresh, sharp, salty zing to everything it touches. It goes well with so many things, I’ve been eating it with asparagus, with avocado on toast and with roasted cauliflower,  but I love it most with roasted mushrooms.

The quantities below are very rough, this is how I like to make it, but you can vary the proportions to suit your own taste.


salsa verde
prep time
total time
recipe type: sauce
cuisine: vegan
serves: 1 cup
  • ½ cup finely chopped parsley
  • ¼ cup finely chopped mint
  • ¼ cup finely chopped basil
  • 2 tsp finely chopped capers (I like the tiny dry salted ones, rinsed)
  • a splash of red wine vinegar
  • 1 tsp smooth dijon mustard
  • olive oil to cover
  1. Place all the ingredients except the oil into a jar.
  2. Add enough oil to just cover. Mix.
The salsa will keep for a few days in the fridge, though it may lose some of its bright green colour.


white bean and kale soup with gremolata

white bean and kale soup

After a warm weekend, the weather in Melbourne has taken a wintry turn with the temperature dropping 15 degrees. This cool weather, and a desire to eat some healthier, simpler food after a month of eating out non-stop while on holiday, means that soup is back on the menu for me.

This is the most simple of soups. It takes about 10 minutes to make when using canned beans and it has the advantage of making a small dent in the madness that is my kale and parsley crop. It is a combination of stock, beans and kale with a garnish of parsley, garlic, lemon zest and olive oil to give it some spark.

I love it.


white bean and kale soup with gremolata
prep time
cook time
total time
recipe type: soup
cuisine: vegan
serves: 2
  • 1 400 gram can of cannellini beans
  • 3 large handfuls of chopped kale
  • 2 cups of vegetable stock
  • 1 large handful of parsley
  • zest from one lemon
  • 1 clove of garlic
  • 1 splash of olive oil
  1. Drain and rinse the beans and combine them in a saucepan with the stock and the kale.
  2. Bring to a boil and cook until the kale wilts.
  3. Mash some of the beans against the side of the pot but leave most of them whole.
  4. Make the gremolata by combining the finely chopped parsley, lemon zest, garlic and olive oil.
  5. Serve the soup garnished with gremolata.



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