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The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts—and the Rest of Your Life

The Experiment

I live a pescatarian lifestyle ninety five percent of the time – not religiously but as something that has naturally evolved and has proven to be beneficial on many fronts.

While living meat free in 2019 with the abundance of options easily available has become much, much easier than say twenty years ago, variety and thoughtful new recipes are always welcome in my household.

Penned by Matt Frazier, a health coach and yoga teacher, who teamed up with seasoned food writer Stefanie Romine, one hundred and twenty-five vegan recipes are laid up with a focus on variety, nourishment and affordability as well as covering the bases as far as breakfast, lunch, dinner, snacks, drinks and sweets are concerned.

Needless to say that one does neither have to be an athlete, a chef nor a hardcore vegan to enjoy the recipes as most are easy to replicate and the book is free of ideology, i.e. informed by an approach devoid of guilt tripping carnivores and only appealing to elitists.

I specifically like the wide range of sauces and dressings that are they key to spicing up any plant-based diet. It does not hard that the book also offers not only a sound foundation for athletes that are looking for nutritional fuel to optimize their performance but also a good starting point for ones ready to kickstart and branch out with their eating habits and looking for a fun and practical  guide into some new areas of plant-based cooking with accessible ingredients, easy cooking techniques, and flexibility for certain dietary restrictions, such as no-oil and gluten-free options.

Art Lover’s Guide to Japanese Museums

Yale University Press

Wow!

I love Japan, Japanese art and Japanese museums but I did not expect such a quality book - in both content, and physical quality. Not unlikely the quality standards one is used to when it comes to Japanese emissions, the guide is an experience that starts with the high quality and texture of the paper and binding as well as the fact that it is a superb reference guide to the very many fine museums, all throughout Japan.

Anyone who has had the fortune to visit Japanese museums would attest that most of them play a league above what you can see in the west, however, the intricate and often rich collections make it at times hard to navigate them, especially when it comes to shodo calligraphy, museums solely dedicated to flower arranging and the printing on woodblocks, lacquerware, tea ceremony events and what is by Westerners often perceived as fringe activities like the appreciation of incense and kabuki.

The Art Lover's Guide to Japanese Museums acts as many things - a cleverly put together personal guide, a trusted companion for explorations and a reference that is easy to access and a resource that will prove to be essential for both the uninitiated first-time visitor as well as the hardcore Japanese art aficionado.

While my sight has been firmly set on visiting Naoshima island to visit Benesse House and explore the individual other museums, having been introduced to the Art Lover’s Guide to Japanese Museums added quite a few pit stops in between that have instantaneously become integral to my bucket list of art spaces to visit.

A beautiful guide that will be used frequently.

What’s Sumatra With You? – Suntory Boss Coffee

I remember the first time I touched down in Japan. Apart from the feeling you get as soon as you exit your plane, i.e. that you have entered a fantastic alien universe, I felt like I was being watched.

Watched by Tommy Lee Jones as he mug graced the Boss Coffee campaign of the omnipresent advertisement across Tokyo. Needless to say that as a coffee addict, I eventually had to try it and it became a staple to stay caffeinated while touring Japan.

Suntory might only be known to you for its whiskey range outside the land of the rising sun, but their iced coffee range has become more than a mere exercise in branching out outside their spirits-centric portfolio since it was launched in 1992 with more than six hundred cans consumed per minute in its home country.

If you are familiar with Japanese emissions, you would not be surprised that utmost attention is paid to the production of the 237-millilitre recyclable can which contains135 milligrams of caffeine, slightly less than the average doppio.

Launching the cans in Australia should be an interesting exercise as Australians love and pride themselves on their hot caffeinated beverages and it remains to be seen how it will be picked up.

I for one prefer a freshly brewed coffee, however, when on the go, a can of flash-brewed Boss – which comes as in iced long black and iced latte varieties – has become a welcome alternative, especially the former.

The flash-brew process allows for the rich aromas of freshly brewed black gold to be captured as the liquid emission is chilled down in second, which results in a complex and subtly nuanced flavour experience that a lot of competitors lack.

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photo from company website

If nothing else and no matter if you like whisk(e)y, this series should have gotten you excited about not only the big-ticket Australian spirit emissions, but especially about the more boutique-y offerings away from what is forced down your hatch by the mainstream industry.

Every now and then when I naively think I’ve covered most, one pops up seemingly out of nowhere that enriches the spirit centric landscape.

Case in point – the launch of the new rye whiskey range called “The Gospel”. 

Created by founders Ben Bowles and Andrew Fitzgerald created the range’s first drop, a Solera Rye, which is based on a solid foundation of locally sourced Australian ingredients but made in the tradition of American tried and tested distilling.

Ben and Andrew have previously dabbled in the making of moonshine and moving on to rye whiskey seems to have been a natural progression, which makes sense giving rye’s recent surge in popularity.

The evolution of The Gospel took four years has been in the making for four years, a time which saw many challenges for the brand from sourcing the grains to the distillate in their self-built homebase.

Upon a first sip, the solera character shines through dominantly and the fact that both American oak and Australian wine barrels were used, does not go unnoticed and adds depth, complexity and a taste experience that offers much more than the relatively short maturation period would have you expect.

The palate is caressed by an interesting melange of caramel, chocolatey highlights and nuances of coffee and minty flavours. Texturally and in terms of mouthfeel, it is on the oilier side of things and the there is a spicy twist to overarching sweet rye character, which keeps things interesting.

Clocking in at 42.5%, the Gospel’s Solera Rye is a near perfect entry level rye that offers something for something for both the aficionado as well as the newbie and especially for the maturation in The Gospel’s solera system makes it a must for anyone who has a weak spot for red wine and wants to enter spirits territory.

I like my spirits neat and sipped but it does take a lot of imagination to see how it would marry perfectly well with ginger ale and other additions.

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Image from company website

In Vino Veritas – Ninth Island and Norfolk Rise

For this instalment of our vino centric series we are going to zero in on Tasmania again as the previous instalment of Kreglinger and Pipers Brook has piqued my interest:

The Northern part of Tasmania is home to the estate of Ninth Island – a windswept tiny island in the Bass Strait. Being a truly Tasmanian brand with a boutique-y character, its portfolio won me over from the get-go, specifically their Riesling with its expertly calibrated balance between acidity and sweetness.

Resting on a solid apple foundation, the palate is tickled by nuances of lime, citrussy sweetness and almond meal flavours. The fact that the flavour profile is punctuated with an idiosyncratic mineral tartness and muskiness adds an interesting edge and the crisp finish makes it dangerously more-ish.

One can tell that Ninth Island’s careful approach to harvesting plays an integral role as juice oxidation is avoided and varietal flavours and aromas are preserved and amplified, which results in an omnipresent freshness.

If you remotely followed this series, you’d know that I harbour a weak spot for sparkling wine.

Ninth Island’s vivacious Tasmanian Sparkling NV, which was made with the classic secondary fermentation method and aged for one year before release is a wonderful exercise in

Another favourite is Ninth Island Pinot Noir 2018. The second it hits the roof of my mouth I am serenaded by a melange of cherries, pomegranate, cranberries and mulberries, which is given additional depth and dimension with the backdrop of chocolate-y spiciness.

The mouthfeel is textured and the claviature that is played in terms of flavours on the palate ranges from sweet via rich tannins to an elongating finish that harks back to the berry fruits is started with. A well-rounded drop.

Change of location and pace, yet no change when it comes to the quality Kreglinger has become known as a benchmark for:

Norfolk Rise Vineyard is based in Southern Australia east of Adelaide, where it commenced operations in the coastal hills twenty years ago to produce cool climate wines influenced by the unique local microclimate and soil, the specific make-up of which is represented in their wines.

An example par excellence for this is their Shiraz, which finds its nutrients in the rich local terra rossa limestone soils before the grapes are harvested and fermented in small batches, which results in fulminant fruity flavours accentuated by tannins that are omnipresent yet never overwhelming. The fact that for the twelve-month maturation of the wine, French oak barriques are used, allows for the integration of the great complexity of flavours.

If you are looking for a fantastic Australian wine without breaking the bank yet with all the bells and whistles more prestigious wine houses are known for.

The floral, exuberantly juicy (think blackberries being married with cherry) and at times spicily cocoa notes result in a well-calibrated medium bodied Norfolk Rise Shiraz that should be a go to and the vintage after elegant vintage the quality has been kept at exceedingly high levels.

Both Ninth Island and Norfolk Rise Vineyard complete the triumvirate of Kreglinger’s portfolio, with each of the constituents bringing an idiosyncratic DNA to the table yet contribute to a varied yet consistent that makes the whole more than the mere sum of its individual parts.

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Photos from company websites