To Celebrate the end of Meat Free Week 8 of us Sydney Food Bloggers caught up, over dinner, at Yulli’s in Surry Hills. Yulli’s is one of my absolute favourite restaurants in Sydney. They have a Vegetarian Menu that caters for all tastes as well as full Gluten Free and Vegan Menus. Their location, right in the heart of Surry Hills, and the relaxed yet friendly atmosphere makes this a great after work spot to catch up with friends over fresh, healthy and beautifully presented vegetarian food. Yulli’s also has a great wine, beer and cider menu.

 Our group (left-right): Martyna from the Wholesome Cook, Sophie from The Sticky and Sweet, Swah from Love Swah, Rachel from The Creamy Middles Blog, Tara from The VegeTARAian, Fiona from Botanic Food and Lifestyle Support and Me (Mel from The Adventures of Miss Piggy was our official Photographer).

We opted for the Banquet which was a great group option. We all got to taste loads of different dishes… the night was a true celebration of all things veg.

First Course

Steams Leak and Ginger Dumplings with Fresh Plum Sauce

Pan Fried Haloumi

Edamame and Coconut Money Bags

Second Course

Falafel Plate

Salt and Pepper Tofu with Green Papaya Salad

Third Course

Porcini Mushroom and Haloumi Pizza

Eggplant Involtini

Pear and Orange Salad

Desert Platter
Chocolate Fudge Brownie
Baked New York Cheese Cake with Rhubarb Sauce
White Belgian Chocolate Caramel Slice

Mel, from the Adventures of Piss Piggy, is the official fund raiser of the group. Please sponsor Mel through her page on the Meat Free Week website.

A few words from Mel:

WHY I’M DOING MEAT FREE WEEK

Animal welfare in farming (and in general) is a passion of mine and I try to follow a path of ethical eating as much as I can, which is not as easy as it sounds! I try to only eat free-range meat and eggs where possible – I want to know that the animal I’m eating has led as “natural a life” as possible and that it has met a dignified death. This sometimes means “going vegetarian” at my cheap and cheerful places where the provenance of the product is not always known – although sometimes you’ve just gotta have that Peking Duck Pancake as it’s too difficult to resist. No-one is perfect, but we can all make a difference to our reliance on factory farming by eating less meat and making more ethical product decisions. I love shopping at local farmers markets for free-range meat and other produce – I enjoy nothing better than shopping at an outdoor market and chatting to the local sellers.