Bowel Cancer Australia has announced the return of Meat Free Week, challenging participants to give up meat for seven days and raise funds for great causes.
The campaign aims to get Australians thinking and talking about meat consumption and production.
It’s the sixth year Meat Free Week has run in Australia and support for the cause has continued to grow with international celebrities and cooks including Paul, Mary, and Stella McCartney, of Meat Free
Monday, Anna Jones, Bruno Loubet and our own Hetty McKinnon, Simon Bryant and Rowie Dillon behind it.
There is convincing evidence that a high consumption of red meat and processed meat increase bowel cancer risk.
Studies show that bowel cancer risk increases by 12% per 100g of red meat consumed per day and by 16% per 50g of processed meat consumed per day.
For Meat Free Week, Australians are encouraged to skip meat for seven days and fundraise for one of three charities, including Bowel Cancer Australia, World Animal Protection and Sustainable Table, while raising awareness of the impact a high consumption of meat can have on our health, the environment and animal welfare.
Bowel Cancer Australia’s National Community Engagement Manager Claire Annear said the campaign was created to give people an opportunity to think about how much meat they eat and the impact that consuming too much meat can have.
“Although Australia ranks among the top in the world when it comes to meat consumption, research shows 95% of us don’t eat enough fruit and vegetables.”
“By taking part in Meat Free Week we hope people will consider how much meat they’re eating during the other 51 weeks in the year and be in a better position to make more informed choices.”
Everyone is invited to take the Meat Free Week challenge and discover how easy it is to make little changes that can create a big difference.
For more details, meat-free recipe ideas and to sign up, visit meatfreeweek.org.
Braised mushrooms by Rowie Dillon
These gorgeous braised mushrooms are especially delicious when served with creamy polenta. They’re an all year round winner!
- 3 tbsp extra virgin olive oil
- 680g mixed wild mushrooms or shittake, trimmed
- ½ tbsp marsala (optional)
- 125 ml water
- Sea salt
In a large braise pan, heat 1 tbsp of olive oil over medium heat. Add ⅓ of the mushrooms, pressing down firmly to sear them. Add marsala if desired. Transfer to a plate and repeat with the next tablespoon of oil and mushrooms and then repeat again.
Return all the mushrooms to the pan, add the water, reduce heat, over and simmer until tender. Season with salt and serve with creamy polenta.
Endive Tart by Alessandro Pavoni
A delicious meat free dinner recipe from Executive Chef and Owner of Ormeggio at The Spit, Via Alta, and Chiosco by Ormeggio, Alessandro Pavoni.
1 white endive
1 puff pastry circle (approx. 10 cm)
10g Demerara sugar
- Preheat oven to 160°C
- Season the endive with olive oil and salt, then wrap the endive in aluminum foil
- Cook it in the oven for 30 minutes at 160°C
- Once cooked, let it rest for other 30 minutes inside the foil, then unwrap and cut it lengthwise into 4 wedges
- In an individual aluminum tin (a tart tin or pie tin), coat the bottom of the tin with a thin layer of butter
- Add 10 grams of Demerara sugar to the buttered surface, spread evenly
- Lay the endive in the tin to cover the whole surface (or as much as possible)
- Cover the endive with the puff pastry, poke some holes in the pastry with a fork
- Cook the tart it in the oven for 30 minutes at 180°C, checking every 10 minutes as the time may change depending on the oven
- Once the pastry has puffed and is golden in colour, flip the tart upside down onto your serving plate
- Serve immediately with a dollop of sour cream