Guest Bloggers

Zacchary Bird

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Meet Zacchary Bird: the vegan butcher, baker, and unapologetic rule-breaker on a mission to revolutionise plant-based cuisine. Known for his “extra AF” approach to cooking, Zac has earned a global reputation as a fearless culinary explorer dedicated to perfecting the plant-based version of every dish known to humankind.

Zac’s influence extends far beyond the kitchen. As a specialist in commercial plant-based meat development, he has designed products found in every major supermarket across Australia, ranging from seasonal roasts to plant-based sausages, chicken, beef, and ham.

An award-winning author, Zac has released three bestselling cookbooks in three years:

  • Vegan Junk Food (2020): A “down and dirty” guide famously used as a political prop by former NZ Prime Minister Jacinda Ardern.
  • The Vegan Butcher (2021): Winner of the PETA Australia Vegan Cookbook of the Year and celebrated by Nigella Lawson as her “Cookbook of the Week.”
  • The Vegan Baker (2023): The ultimate guide to plant-based baking.

Based in Melbourne, Zac continues to prove that you can choose cruelty-free without sacrificing indulgence. Whether he’s hunting for the world’s best vegan eats or performing as a “global dance icon” in his living room, Zac remains committed to his core mission: making veganism delicious, accessible, and a little bit rebellious.

16 Recipes by Zacchary

Challah (Jewish Sweet Bread)

"Traditionally served for Jewish holidays, challah is an enriched dough similar to brioche, but one that is dairy free, as it is made using olive oil instead of butter. Egg-free challah has a rich history, too – so this braided loaf is perfect for serving on a vegan holiday table. There's six ropes in the braid, so it makes for a centrepiece you'll keep around because she ain't no challahback, girl." ~ Zacchary Bird. Recipe extracted from Zac's cookbook, The Vegan Baker, pg 106.

Pastel de Acelga (Peruvian Silverbeet Pie)

“Make a mental note right now, so next time you come back from a farmers' market with that insanely large bunch of silverbeet you just HAD to get, you'll remember this Peruvian silverbeet pie is the recipe to come back to. (The same goes for fresh spinach, too!) The pastry crust won't take you any extra time to put together, and the filling is packed full of greens and the 'elusive' (read: abundant) plant-based calcium. Pop slices of the pie in an air fryer for 10 minutes to reheat, and serve next to a simple salad to sort your lunches for a week.” ~ Zacchary Bird. Recipe from Zac's cookbook, The Vegan Baker, pg 164.

Vanilla Slice by Zacchary Bird

"In the great Australian tradition of bastardising international cuisines, the vanilla slice is like a French mille-feuille that walked through a bad neighbourhood and was relieved of its valuables. Even though they left only a simple vanilla custard sandwiched between two sheets of puff pastry (with a glimmer of tangy passionfruit in the glaze), you won't feel robbed at all of deliciousness." Recipe extracted from pg 150 of Zacchary Bird's cookbook, The Vegan Baker.

Finger Buns by Zacchary Bird

★★★★★

"The best kind of bun is a fingered one. These long buns defy convention, and instead read like a sweet hot dog bun. For Kiwi and Aussie kids, the garish pink icing smeared along the top and dipped in coconut is an after-school siren for the sugar rush that'll get you through to dinnertime. The sultanas in the dough are there just so you can say yes when Mum asks if you ate some fruit today." Recipe extracted from pg 116 of Zacchary Bird's cookbook, The Vegan Baker.

Artichoke Pesto Filo Tart by Zacchary Bird

"Leaning on store-bought filo pastry and vegan egg replacements (either the bottled egg mixes designed for pan scrambling, or the trusty powdered version made for baking, prepared as per the packet instructions) will free your focus to make the filling! The more variety in your tomatoes, the more beautiful your tart." Recipe extracted from pg 280 of Zacchary Bird's cookbook, The Vegan Baker.

Fablova (Vegan Pavlova)

★★★★★

"Pavlova is an Australian and Kiwi classic comprising a silky-soft filling and meringue-like crust, topped with whipped cream and fruit that's perfect for Christmas. If your experience of vegan pavlova has been a brick of meringue hidden under coconut cream, you've been wronged and you must try this truer-to-life version instead." Recipe extracted from Vegan Junk Food by Zacchary Bird.

Guinness Pie

"In this pie, the usual chewy, gravy-laden meat goo gets spiked with a good swig of stout, which is then encased in flaky pastry like an edible flask. Use stock made from mushroom stock powder, rehydrated shiitakes or a mix of fresh mushrooms, or even the steaming water from Faux gras [pg 221]. Select a medley of different mushrooms to make up the 200g for more complex flavour." Recipe extracted from pg 244 of Zacchary's cookbook, The Vegan Butcher.

Banana Peel Char Siu Bao

"It's hard to laugh at someone slipping on a banana peel once you discover they make a great shredded meat substitute. Now it just seems wasteful. Make this recipe alongside the Smoked shallot caviar from The Vegan Butcher  as the leftover shallots are perfect to mix in with the bao filling for a low-waste combo." Recipe extracted from pg 194 of Zacchary's new book, The Vegan Butcher.

Bhaji Burgers

★★★★★

"This combination of spiced onion bhaji, chilli and lime slaw and mango chutney is tantalising just as long as nobody points out it sort of looks like a spider trying to crawl out of the burger. Quick, eat it before it escapes!" ~ Zac. Recipe extracted from the Vegan Junk Food cookbook by Zacchary Bird.

Vegan Tzatziki Mayonnaise

This Tzatziki Mayonnaise is the best ever. It's better than one made with plant-based yoghurt! Try it and you will no doubt agree. Recipe by Zacchary Bird from his first book, Vegan Junk Food.