Three Williams in Redfern, Sydney is a trendy venue boasting a minimalistic, yet sophisticated warehouse feel. This month we're featuring two of their delicious recipes on our menu - Three Williams Vegan Bowl and Sauteed Mushrooms on Sourdough with Fried Eggs. We sat down with the team behind Three Williams to get their tips and tricks from the kitchen. **How did you get started?****What's a day in the life?**Days start early at Three Williams, with the coffee machine and kitchen burners firing up at 6am, in preparation for a 7am opening, 7 days a week. Our awesome regulars usually begin to roll through from 7am for their coffees, and by 8:30am the machine is in full swing, pumping out shots while the kitchen whips into full gear. We are generally met around 11am 4 days a week by the Rabbitohs team - we work closely with their nutritionist to fuel the boys on balanced meals pre and post season, here in the café. Lunch rush hits from around 12 noon and by this time everyone is warmed up for another busy service. It's loud, it's fast and there’s an incredible energy when you have over 100 people in a basement warehouse, all tucking into narnies and pimped house sodas. Days generally gear down when our kitchen closes at 3pm, and in the last hour of beverage service, we usually see quiet meetings with our regulars and coffee dates. We close the doors at 4pm and prepare to do it all over again the next day. It’s a lovely, big, heavy breathing beast of a café and we love every second of it.Who or what is behind **your culinary inspiration?**Seasonal, organic, local produce. We are so lucky here in Sydney to have access to some of the best in the world. We wanted to create a dynamic and inspired menu hailing our local produce as is, without too much bashing, boiling, mixing and mashing.**What recipes are in the Marley Spoon box this month?**Our vegan bowl is an absolute hit at the café and was created for those with dietary requirements, along with those who wished for a healthier yet equally filling meal. It’s packed with raw and lightly roasted vegan ingredients so it's kinder to your body and kinder to the environment. We've also added an additional dish, our sauteed mushroom on potato rosti with fresh eggs.**What's the best cooking advice you've ever received?**Taste, season, taste, season. **What is your food philosophy?**Keep it simple, keep it fresh and keep it seasonal. Often the ingredient speaks for itself which is why you will find many ingredients in their raw state on our menu. By applying limited processes to an ingredient, you are able to maintain its integrity and nutritional value, ending up with something wholesome and ultimately delicious. **Three tools you can't live without in the kitchen?**Robot Coupe food processor, Commercial dough mixer, Hamilton Beach high-performance blender.**Best cooking tip for Autumn?**Head down to your local produce markets and get stuck into the best tasting range of fruit and vegetables you have ever tried. Autumn pears are crisp, the rhubarb is tart and the mushroom are gorgeously earthy.THREE WILLIAMS VEGAN BOWL RECIPE:Ingredients:

  • 1 beetroot (*2P) 2 beetroot (*4P)
  • 250g peeled pumpkin (*2P) 400g peeled pumpkin (*4P)
  • 10g basil (*2P) 20g basil (*4P)
  • 1 lemon (*2P) 2 lemons (*4P)
  • 100g green beans (*2P) 200g green beans (*4P)
  • 150g kale (*2P) 300g kale (*4P)
  • 40g hazelnuts (*2P) 80g hazelnuts (*4P)
  • 400g can chickpeas(*2P) 2 x 400g cans chickpeas (*4P)
  • 30g tahini (*2P) 60g tahini (*4P)
  • olive oil spray
  • sea salt and pepper to taste
  • 1 tbs olive oil (*2P) 2 tbs olive oil (*4P)
  • 1 tbs water (*2P) 2 tbs water (*4P)

* 2P = 2 Person and 4P = 4 Person Steps: 1. Preheat oven to 220C. Peel and cut the beetroot into 2cm wedges. Place on a lined oven tray in a single layer. Generously spray with oil and season with sea salt. Roast for 30 mins or until tender, turning halfway through. 2. Meanwhile, cut the pumpkin into 3cm chunks, then place on an oven tray, spray generously with oil and season with salt. Place on the lower shelf of the oven and roast for a further 20 mins or until tender. 3. Bring a small saucepan of salted water to the boil. Pick the basil leaves (discard stems). Juice the lemon(s). Trim and halve the beans. Cook the beans in the boiling water for 2 mins or until just tender. Drain and rinse under cold water until the beans are cool. 4. Process the basil leaves, half the lemon juice, half the olive oil, salt and pepper in a blender or small food processor until smooth. Pour into a bowl and rinse the blender. Wash and remove the leaves from the kale, discarding the stalks. Coarsely shred the leaves and massage well with the basil dressing, making sure the kale is fully coated. 5. Coarsely chop the hazelnuts. Combine the kale, half the pumpkin, beans and hazelnuts, and season to taste with salt and pepper. 6. Drain and rinse the chickpeas. Puree the chickpeas, tahini, remaining lemon juice, remaining pumpkin, salt and pepper in the blender or small food processor. Add the oil and water and process until smooth. Divide the pumpkin hummus among bowls, then top with the kale mixture. Scatter over the beetroot to serve.

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