Tonic and Ginger’s Leigh Power reveals creative plant based menu for World Vegan Day

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Jessie StoelwinderThe West Australian
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Tonic and Ginger is hosting a vegan feast for World Vegan Day.
Camera IconTonic and Ginger is hosting a vegan feast for World Vegan Day. Credit: Daniel Wilkins/The West Australian

With World Vegan Day on November 1, there is no better time to experiment with plant-based cuisine.

The Old Synagogue’s crowning jewel, Tonic and Ginger, is celebrating the occasion by going completely meat-free for one night only on October 31.

Head chef Leigh Power has conjured up an all-vegan Feed Me feast to showcase just how much can be done with unassuming veggies and the result is an Asian-fusion smorgasbord with surprising flavour combinations.

Leigh Power from Tonic and Ginger.
Camera IconLeigh Power from Tonic and Ginger. Credit: Daniel Wilkins/The West Australian

Think smoked eggplant with pomelo, coconut and roasted cashew on betel leaf and cabbage, white bean and leek pot sticker dumplings to start, followed by seared tofu, braised king oyster mushroom and black bean chilli sambal.

The feast continues with chilli spiced tempura zucchini with sesame peanut caramel, furikake and soft herbs and a fragrant red curry with fried tofu, snow peas, roast pumpkin and Thai basil.

Even dessert gets a vegan twist, with Power revealing he will serve up cinnamon-dusted tofu doughnuts, coconut sorbet and spiced gula melaka.

Bookings are via theoldsynagogue.com.au

Tonic and Ginger’s vegan feast.
Camera IconTonic and Ginger’s vegan feast. Credit: Daniel Wilkins/The West Australian

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