A new plant-based meal delivery service has launched in Australia, and you don’t need to be a vegan to get hooked by the flavour.
Flave is on a quest to make it easier (and more delicious) for curious meat-eaters, flexitarians, as well as committed vegans to have a positive impact on the planet, one meal at a time.
Made for taste, without the hassle
The brand’s Co-Founder, Samantha Cook says: “Sure, we’re an easy option for busy, full-time vegans, but we created this seriously flavour-driven food so that curious meat-eaters and ‘flexitarians’ can also easily integrate plant-based into their diet. You don’t need to be a full-time vegan to make a difference to your health or the planet, every little bit counts, and it definitely shouldn’t feel like you’re missing out. For those new to the plant-based game, cooking meals at home can end up bland and boring due to lack of know-how. Flave means people can experience how damn good veggies can taste without the hassle.”
Samantha and her husband, former Zambrero CEO Stuart Cook, were lifelong meat-eaters before a terrifying health scare while travelling in Costa Rica changed their lives. Samantha contracted a severe bacterial infection and was airlifted to hospital before doctors ordered her to switch to plant-based eating to recover. Stuart switched in support, but these two busy professionals struggled to find nutritious, flavoursome, and convenient plant-based meals when they returned to Sydney. Until they met chef Scott Findlay.
Chef created dishes
Flave’s executive chef, Scott Findlay, trained under Gordon Ramsey before honing his plant-based recipes over a decade working as a private chef to the stars. He has served the likes of legendary Sir Paul McCartney (a pioneer of the Meatless Mondays Movement) as well as ‘flexitarians’ Rihanna, Beyonce, Madonna, Elton John, and other celebrities. He flat out doesn’t accept that plant-based food should be any less flavourful than meat.
“Cooking for Sir Paul McCartney, who ate a 100% plant-based diet, all over the world – often in locations where familiar ingredients weren’t available – I was challenged to get creative on a daily basis,” explains Findlay. “It opened my eyes to an array of incredible herbs, spices, and ingredients and I fell in love with perfecting them using the fine-dining techniques I learnt with Gordon.”
Inspired by the stars
Flave’s expanding menu of fresh, ready-to-heat-and-eat plant-based breakfast, lunch, and dinner meals are inspired by the chef’s travels touring with celebrities and include:
- ‘Jamaican Jerk’ not-so-chicken (perfected on a trip to the Caribbean to discover recipes for Rihanna);
- ‘The Italian Job’ meat-less balls (first made on a trip to Rome touring with Sir Paul McCartney – this dish became his go-to),
- ‘Mou-Ssa-Ka’ (a plant-based spin on this Greek favourite, mastered in Athens following a Madonna concert in the city);
- ‘The Bombay’ Indian curry channelling Biryani spices (inspired by London’s little India, Brick Lane, and a favourite recipe of actor Alec Baldwin);
- ‘Spicy Indo’ Rendang curry (learnt while working on a luxury private island in Indonesia), and many more.
Easy online ordering allows customers to build their own plant-based menu to suit their tastes. Choose one of the flexible, no-lock subscriptions of seven, 10, 15 or 18 meals a box that provide options for the curious to the committed.
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