Australian Fashion Week is inspiring more than just runway looks, with bold colours and layered textures making their way into the kitchen. Content creator, model and plant-based recipe developer Chloe E Wheatland has brought fashion-forward flair to food with two vibrant dishes.
The first is a Panzanella-inspired salad, featuring a colourful mix of ingredients that mirror the seasonal trends seen on the catwalk. The salad combines crunchy bread cubes with fresh vegetables, creating a dish that is both visually striking and flavourful.
The second recipe is the viral olive oil bread dip that has been taking over social media. This simple yet elegant dip pairs well with crusty bread and is designed to be shared, much like the collaborative spirit of fashion week.
Wheatland's creations highlight how culinary arts can draw from fashion's emphasis on colour, texture, and presentation. The recipes offer a way for home cooks to bring a touch of runway glamour to their tables.
