Freshly Picked with Simon Toohey

Simon makes Southern fried tofu, spicy Szechuan tofu with James Phelps, and a spiced nut salad. Jack makes spinach and feta rolls.

Simon makes sesame noodles with chilli oil, and an endive salad; Renee Buckingham prepares a broccoli salad.

Simon prepares a hearty stew, and maple tahini biscuits; a guest shows Simon how to make a carrot cake slice.

Simon prepares bread dumplings in vegetable broth, crispy chilli stir fry, and spicy farro salad with roasted radishes.

Simon prepares slow roasted cabbage, and a simple salt and pepper tofu; at Minter Magic Farm in Mildura, Simon tries some citrus.

Simon makes Thai tofu cakes; Luke Hines makes banana and peanut butter cookies; Simon goes hunting for truffles; there's a recipe for homemade dark chocolate freckles.

Simon makes spicy gevulde speculaas; Simon's mother drops by to share her secret Christmas meringue recipe.

Simon makes Korean-style oyster mushroom steak, and chocolate, banana, and macadamia balls; Simon and Judith Lucy make some saucy subs.

Simon demonstrates his recipes for sweet summer tacos with pineapple and coconut, mushroom calamari, and sticky fried onion jam.

Simon prepares a black-eyed pea stew with chilli green salsa, zucchini on sourdough, and a sweet Sri Lankan coconut pancake.

Simon makes some tasty homemade bread crisps, buffalo cauliflower nuggets, green goddess rice, and magic almonds.

Simon prepares no-waste bread crackers, buffalo cauliflower nuggets, green goddess fried rice, and broccolini with garlic and roasted almonds.

Simon shares recipes for charred cucumber and dill salad, and Anzac biscuits. He elevates some salads with salt.

Simon prepares an easy one-pan pasta bake, oven-baked stuffed capsicums, and one-pot spicy mushroom noodles.

Simon shares recipes for mixed vegetable baji buns, pasta e fagioli soup, and home-made two minute noodles made in under two minutes.

Simon makes dishes perfect for entertaining, including an Indian-style vegan frittata, a salad with farro and pickled red onions, and mushroom tacos. He also visits Transformer in Fitzroy, Victoria.

Simon shares his recipes for spelt salad with rocket and fig, garlic potatoes, and a triple-wrap deli stack.

Simon demonstrates his recipes for a tomato eggplant curry, Greek-style kalamata olives with macadamias, and pesto pasta.

Simon demonstrates his recipes for superfood green curry, dumplings, salt and pepper yams, and a fried tofu wrap.

Simone creates easy and fun dishes, including mixed berry Pop-Tarts, rockmelon with salted capers, and a homemade apple sauce that will match with most dishes.

Simon makes tempeh and tabbouleh wraps, Rebecca Veale's sticky date pudding, roasted red capsicum preserved in oil, and baked avocado with cheese and pickles.

Simon creates a Cambodian fried rice with a fresh pepper lime dressing, a crispy vegetarian cake, and a strawberry smoked almond feta salad.

Simon demonstrates his recipe for garam masala carrot fritters with pickled lime cream, some of his favourite crispy and fresh fritters.

Simon shares his recipes for a New York-style chilli hot dog, Italian custard cream horns, and watercress salad with peaches and piccalilli.

Simon makes farfalle with fried kale and peas; Luke Hines makes tacos with mince made from cauliflower.

Simon prepares an Italian classic with a twist, puts fresh pasta to the test, and creates a caramelised orange and bitter leaf salad.

Smoked tofu masala; braised eggplant in tea masterstock; Lebanese lentils and lemon; frangipane roll up.

Simon travels to Tropical North Queensland, where he goes bananas at the Skybury Plantation and makes a pulled banana skin burger; Simon makes a Moroccan tagine, but without using a tagine.

Simon makes roasted parsnip and fennel soup, a puffed rice salad also known as muri makha, and a mixed berry pull-apart.

Simon reveals how to make ful and prepares a simple sweet potato gnocchi ideal for the whole family, then a tropical salad; Afik Gal makes his delicate strawberry perfume.

Simon prepares muhammara, caramelised papaya with granola and coconut yoghurt, cacio a pepe, and a smoky eggplant relish.

Simon tries the unique taste of Queensland's tropical fruit, creates a mushroom and chickpea combo, and samples zero-waste roast pumpkin.

Bush foods that can be incorporated into your breakfast; an Italian plant based cheese fondue; a potato and bean stew.

Simon Toohey prepares a roast pumpkin wellington, experiments with fruit toast, and is joined by MasterChef alum Monica Mignone to make rocky road.

Simon prepares chilli jam and white bean dip, baked macaroni and cauliflower cheese, and spiced potato salad.

Simon prepares strawberries and cream doughnuts, and a mushroom and cheese calzone; Blayne Bertoncello shares his recipe for blistered radish with apple core sauce.

Simon takes tofu to the next level with an Indian-inspired dish, and also cooks some lettuce; a guest prepares a warrigal greens damper.

Simon prepares a quick and easy tofu dish, a simple dessert, and helps a guest make a vegan moussaka.

Simon shares the recipes for butter bean stew with saffron rice, tandoori cauliflower pizza, and kombucha berry trifle.

Simon learns more about how native plant foods can pack a punch, shares a recipe with cauliflower and tomato, and tries a sweet breakfast.

Simon shows a step-by-step guide on how to make mushroom kebabs, vegetarian koftas, and how to make sushi.

Simon makes something special with asparagus, and wraps up some burgers; Nadia prepares an olive oil lemon cake.

Simon makes a dish with pumpkin and pomegranates, invites a friend into the kitchen, and prepares a family favourite.

Simon prepares a dip that's perfect for raw vegetables, visits a farm, and makes some chickpea croquettes.

Simon Toohey shows the best vegetables for a Japanese ramen, how to make flavoursome sauerkraut, and how to get the best out of old vegetables.

Simon Toohey takes on his mum's spring onion pasta, but adds a surprise from the garden; he gives tips and tricks on how to make a meal all about herbs.

Simon Toohey gets creative in the kitchen with a tomato baked casserole and performs some tricks on whole baked potatoes.

Simon transforms some leeks, adds some 'wow factor' to a side of broccolini, and makes a peanut butter slice.

Simon checks out the Kynd butcher in Ascot Vale, the first plant-based butcher in Melbourne, and creates a healthy middle eastern dish before demonstrating three ways to prepare edamame.

Simon prepares some very chunky eggplant burgers, and shares some sneaky tips to make enhanced fritters.

Simon creates a cannelloni without the pasta, a Sri Lankan fried cabbage, and a Japanese-style tofu sandwich.

Simon prepares his weeknight pumpkin curry, a rice cake with a crispy finish, and some fast food with a twist.

Simon visits olive grove to cook up a vegetable delight. Recipes include a cucumber salad, a hearty stew, and a spin on traditional Southern fried drumstick.

Simon prepares an easy cafe-style breakfast without eggs, and hunts down some of the best peaches in the country.

Simon shares his recipes for tempeh wrap and lasagne with mushroom ragu; Nadia Fragnito creates tiramisu in a cup.

Simon shares the secret to the creamiest pasta without cream, creates a steamed radish cake, and makes a sweet treat for apple farmers.

Simon tries to get maximum flavour out of wilted vegetables and creates a sofrito with a twist; Tony creates banana, walnut and chia bread.

Simon cooks some crispy bean empanadas, creates a fresh tomato salad with plant-based feta, and speaks to Tim about healthy homemade pizza.

On the menu are Vietnamese-styled chilli pancakes, arepas with stuffed avocados, and a pineapple and coconut tropical dessert.

Simon whips up the fluffiest hummus to go with his fresh falafels; Alice shares her recipe for chai-spiced granola.

Simon shares his recipes for hemp burgers, an Asian-style guacamole dip and a decadent sweet chocolate tart.

Simon shares his recipe for Szechuan and chilli tofu, spinach pancake, vegetarian kebab and roasted cauliflower soup.

Simon serves up an apple and rhubarb crumble with an earl grey twist; Toby shares his recipe for a cauliflower steak.

Simon shares his recipes for coconut ice-cream with bananas and caramel, mini pizzas and roasted eggplant tahini with tomato foam.

Simon shares his recipe for his summer salad with roasted radishes, mushroom and leek potato pie, and walnut ragu.

Simon prepares a hearty Spanish casserole, a fresh coconut and mushroom soup, sago pudding, and slow-baked sweet potatoes.

Simon shares his recipes for a baked dessert with a twist, golden fried tempeh with satay and bok choy, and the perfect momo.

Simon shares his recipes for crispy eggplant tacos, banana bake treats, potato rotti, and a fresh soba noodle salad.