A. Gulden's Recipes
As you may have noticed, I enjoy food immensely. I believe strongly that just because you choose not to eat meat does not mean that you cannot be a "foodie" and have a much wider and varied repertoire than just pasta or salad.
My journey started many years ago in Turkey (my home country) while I was running with my own restaurant. After a downward health spiral based on a meat-centric diet aligned with food we were serving, I started my journey into vegetarianism. Within a very short space of time I found my health vastly improved and learning just how dangerous our consumption of meat can be.
While I was still studying nutrition in Australia, my food and nutrition related articles have been published back in Turkey in an agricultural magazine called Agroskop.
This year, I finished my nutrition related studies. I am now certified in many areas such as Clinical Nutrition, Advanced Ayurveda, Vegetarian and Vegan Nutrition, Food and Environmental Allergies and am also a Master Therapist of Natural Therapies.
At the moment, I live in Sydney with my husband and an Australian silky terrier.
13th May 2014
Maria Buli rated A. Gulden's İç Pilav - Turkish Pilaf with Pine Nuts and Dried Currants recipe 5 stars
4th May 2014
Ser Yem rated A. Gulden's Turkish Smoked Eggplant Mezze, Közde Patlıcan Ezme recipe 5 stars
25th April 2014
Ser Yem rated A. Gulden's Turkish Stuffed Vine Leaves, Zeytinyağlı Yaprak Sarma/dolm recipe 4 stars
18th September 2017
Menemen is one of the most practical, life-saving Turkish dishes which can be put together in a jiffy. It is not only a street food but also a great addition to your breakfast or brunch table. Most importantly, when you move houses, Menemen is what you need to cook while you are in the middle… Continue reading Menemen (Turkish Scrambled Eggs with Tomatoes and Green Pepper) The post Menemen (Turkish Scrambled Eggs with Tomatoes and Green Pepper) appeared first on VegFusion.
15th September 2017
We decided to try a new place to celebrate our birthdays this year. A new place to have a vegetarian degustation menu with wine pairing experience, to be precise. John found this place called The Gantry. It’s located at the end of The Rocks (Walsh Bay), right underneath the Harbour Bridge with a spectacular view… Continue reading Restaurant Review: The Gantry, Sydney The post Restaurant Review: The Gantry, Sydney appeared first on VegFusion.
26th August 2017
Now, Gardein Sweet and Tangy Barbecue Wings are the real deal. I’m telling you, they are fast, practical and incredibly tasty. How to cook Gardein Sweet and Tangy Barbecue Wings Stove top is best: ln sauté pan over medium heat, add 1 Tbsp of oil. Add frozen wings and cook 4-6 mins until crispy and… Continue reading Gardein Sweet and Tangy Barbecue Wings The post Gardein Sweet and Tangy Barbecue Wings appeared first on VegFusion.
8th August 2017
Wine Notes: Grape Varieties (red) Welcome to the second part of Grape Varieties. This time it’s all about core group of red grape varieties. Let’s start with Barbera, shall we? Red Grape Varieties Barbera (pronounced bar-bear-ra) is an Italian variety with low tannins and high levels of acidity. It’s an interesting wine because it tastes… Continue reading Wine Notes: Grape Varieties (red) The post Wine Notes: Grape Varieties (red) appeared first on VegFusion.
5th August 2017
It is said that there are some 10,000 varieties of wine grapes in the world. Don’t be shocked as nobody knows them all, even the wine experts. However, among these, there is a core group of varietals that produce wines that most of us know. And this is the topic of my post today. Let’s… Continue reading Wine Notes: Grape Varieties (white) The post Wine Notes: Grape Varieties (white) appeared first on VegFusion.