Picture (from top); Watermelon ceviche salad, triple grain hipster bowl with salmon and quinoa mud cake, All Images from 'Bondi Harvest' by Guy Turland and Mark Alston.
Local legends Guy Turland and Mark Alston are the dynamic duo behind YouTube channel, blog and recently opened cafe ‘Bondi Harvest’. With Guy on the pans and Mark behind the lenses, the pair’s journey to success has been organic to say the least, but in essence this captures the nature of what Bondi Harvest and their latest self-titled cook book release ‘Bondi Harvest’ is all about.
Chef and owner of The Depot café in North Bondi, Guy began cooking at a young age, with his family to thank for forming the foundations for his healthy, holistic and wholesome approach to food. With years of formal training under his belt, Guy’s cooking style is simple; it’s healthy, hearty, homely and harvested locally. It is a celebration of flavours, techniques and traditions each with their own ‘Bondi Harvest’ touch.
The boys spent the last few years developing quite a following from the ‘Bondi Harvest’ video blog. Featuring weekly cook-ups shot anywhere from Bondi’s Mark Park, outdoors on a camping trip up north or even within Guy’s Bondi beach pad, Guy and Mark showed Bondi and the world how super foods can be super tasty and super easy to cook with.
Thanks to Harper Collins, our team was lucky enough to not only meet the incredibly lovely, laid back pair behind the new ‘Bondi Harvest’ cookbook release but also sample some of their creations featured in the book. Boy, you’re all in for a (healthy) treat!
Smoothie bowls and salads, quinoa risottos and crepes made from a beetroot base, healthy treats with secret specialty ingredients such as avocado and turmeric to blow your senses plus classic favourites like shakshuka and jerk chicken re-worked with seasonal produce. The boys even lend us a helping hand, with a chapter on the fundamentals like home-made milks, nut butters and stocks.
With summer almost in reach, ‘Bondi Harvest’ is set to fill your kitchen with fresh, wholesome meals that are perfect for mid-week cook-ups, Sunday afternoon BBQs with friends or breakfast on the balcony soaking up that summer sunshine.
Words by Kaitlin Gordon - Eat, Read, Love contributor
Eat, read love reader special; We've been lucky enough to share with you a sample of one of the delicious meals within the book.
SUMMER WATERMELON CEVICHE SALAD
Ceviche is one of our favourite ways to serve fresh fish. It requires no heat because the fish ‘cooks’ as it marinates in the acidic citrus juices. The citrus also gives the fish the most unbelievably refreshing flavour and tenderises it, making it melt in your mouth.
300 g (10½ oz) whiting or any white-fleshed fish, cut
into 2 cm (¾ inch) cubes
200 g (7 oz) watermelon, cut into 2 cm (¾ inch) cubes
250 g (9 oz) cherry tomatoes, halved if large
½ avocado, sliced
100 g (3½ oz) rocket (arugula)
6 slices prosciutto, torn, to serve
juice of 2 lemons
juice of 3 limes
juice of 2 oranges
1 red chilli, seeds discarded, finely chopped
1 red onion, finely chopped
1 tablespoon finely grated fresh ginger
2 tablespoons coconut cream
1 large handful coriander (cilantro) leaves,
- To make the marinade, put the juices, chilli, onion, ginger, coconut cream and half the coriander in a medium bowl and mix to combine. Add the fish and toss to coat. Cover and refrigerate for 1 hour.
- Put the watermelon, tomato, avocado, rocket and remaining coriander in a large bowl. Toss gently, add the marinated fish and toss gently again.
- Arrange the salad on a serving platter and scatter over the torn prosciutto.
This is an extract from Bondi Harvest by Guy Turland and Mark Alston, available now.