Come meet vegan trailblazers Shannon Martinez and Mo Wyse, the gun team behind Melbourne’s Smith & Daughters, and hear them chat about their latest cookbook, Smith & Deli-cious.

Gone are the days of tasteless tofu slabs representing vegan food and sending a chill down the spine of food-lovers everywhere… Thanks to Shannon Martinez and Mo Wyse, we now know that vegan food has a life beyond the lentil! Their plant-based neighbourhood shop Smith & Deli has been a runaway success story since its doors opened there years ago, just around the corner from its sister restaurant Smith & Daughters, in Melbourne’s inner-city Fitzroy.

Smith & Deli-cious spills the secrets on some of Smith & Deli’s can’t-believe-it’s-not-the-real-deal hits including mac and cheese, spanakopita, beef bourguignon, scalloped potatoes, mince meat pies, lasagne, doughtnuts and more.

Discover the duo’s unique food philosophy, what exactly goes into the deli-cious dishes they turn out, and why they have such a thriving community of loyal followers.

6pm arrivals for 6.30pm start.

RSVP in store, by phone: 02 9262 7996, email or via Eventbrite.

Mo Wyse is a Seattle and New York expat. She studied journalism and has a background in production, but dedicated her passion for creative, plant-based food to creating Smith & Daughters and Smith & Deli, where she is the logistical, front-of-house and marketing brains behind this gun team.

Shannon Martinez has cooked for as long as she can remember. Her innovative, outside-the-square talents have contributed to kitchens across Melbourne for around 20 years. Shannon is an unlikely candidate to be the poster girl for plant-based dining, as she eats meat – but she is and she’s unstoppable.