Originally from Germany, chef Catharina Thuemling has appeared on numerous German cooking shows and now lives in Brisbane with her husband. She works as a freelance food photographer, stylist and writer, but most importantly right now, she’s the creator of our new hero-dish for post-lockdown dinner parties; the plant-based bao bun with glazed tofu.
For the Aussie’s in the back, bao buns, or gua bao, are a type of lotus leaf bun originating from Fujian cuisine. Bao buns, commonly made with pork belly, are also found from street markets to high-end establishments around the world, but notably in Singapore, Malaysia, Taiwan, and Japan. And they are drool-inducing.
Thankfully, Thuemling has removed the majority of sin to make this treat even more heavenly.
So get to work this arvo and have them prepped in time for your first Freedom Day feed.