Plant-Based Farmhouse: Wholefood Recipes from My House on the Hill

Wherever she's lived around the world, Cherie Hausler's instinct has been to host 'country gatherings' - bringing people together to share good food and good times. That passion grew when she returned home to the Barossa Valley to settle in an unrenovated 150-year-old stone farmhouse on Koonunga Hill.

It's there that she tends a rambling edible garden, forages for wild olives, turns apples into cider vinegar, makes kombucha, bakes, blends (and drinks!) tea, tends her horses, ducks, dogs, and other animal friends, and nurtures community connection through vegan food. At a local horticultural meeting, Cherie was reminded of how easy it can be to find familiar food territory with others: "Oh, we all eat plants, dear - nothing new in that," one member quipped.

A Plant-Based Farmhouse celebrates exactly that timelessness, with more than 80 wholefood, dairy- and sometimes gluten-free recipes based on traditional plant-based country foods and cooking methods, along with veg-centric riffs on familiar homestead favorites. Whether it's inspiration for hearty salads, roasts and brunches, magnificent cakes and tarts, or go-to staples, there's so much deliciousness within these pages. Plant-based or otherwise, no one need miss out.