Bodhi turning 30 | Win 2 x tickets to exclusive film preview | We ❤ Charles + Lee
Why turning 30 is a blessing
They say you're as young as you feel. And at Bodhi, while we celebrate our milestone 30th birthday next month, we feel we still have the same spring in our step as in our very first year of opening, back in 1988.
As Sydney's first vegan yum cha restaurant, we've been blessed bringing people together over the shared experience of eating beautiful food that harms no living creature in the process.
We continue to give back to the community which has supported us along the way, and are planning a series of charitable initiatives to celebrate our 30th birthday. Stay tuned for more on this very soon.
Bodhi loves: Charles + Lee
In the spirit of Father's Day, we're loving Charles + Lee skincare for men. Made in Melbourne, their range of cruelty-free products contain native and organic ingredients, and many are vegan.
Check out the range and access a special 20% discount with the code BODHI20 here.
Win tickets to Sea Shepherd's film preview
As part of our support of Sea Shepherd Australia's upcoming Ocean Defence Tour, we have two tickets to giveaway to the screening event of their feature film Defend, Conserve, Protect, on 9 September, 12noon in Sydney. More details about the event here.
To be in the running to win, simply tell us in 25 words or less why you would like to see the film. Entries close 10:00pm 4 September and the winner will be notified by email.
This month's social posts
Tag your pics with #loveeverybodhi for the chance to be featured.
Recipe: Bodhi's spring Thai-style soup
One of our favourite recipes for warming the soul is this Thai-style sweet potato and pumpkin soup. It's packed with energy and flavour, and is 100% vegan, using no garlic or onion as per our Buddhist cooking philosophy. Don’t forget to post your soup pic on Instagram and tag us @bodhirestaurant #cookingvegan. Serves 4 - 5 people.
800g Butternut pumpkin, peeled, deseeded and roughly chopped
800g Gold sweet potato (kumara), peeled and roughly chopped
5 cups vegetable stock (for a heartier thicker soup, use 4 cups)
1 stalk lemongrass, white part only, finely chopped
5 kaffir lime leaves, finely chopped (set one aside for garnish)
1 coriander stalk, washed, finely chopped (save the leaves for garnish)
1 teaspoon grated (galangal) ginger
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoon olive oil
1 teaspoon salt or to taste
2 tablespoon coconut cream
2 tablespoons salted roasted peanuts, finely chopped or crushed
Heat oil in a saucepan over low-medium heat on a gas cooker. Add the chopped lemongrass, chopped lime leaves, grated ginger, chopped coriander stem, black pepper, cumin, ground coriander, stir for 5 minutes.
Add pumpkin and sweet potato. Keep stirring for another 5 minutes until pumpkin and sweet potato lightly brown.
Add stock, bring to a simmer over medium-high heat. Reduce heat to low and cook, covered, stirring occasionally for 30 minutes or until soft.
To serve fresh and hot place the ingredients in a food processor or blender and process until smooth. Add salt to taste. Ladle into bowls add coconut cream, sprinkle crushed peanuts, finely chopped kaffir lime leaf and coriander leaves to garnish.
Christmas is coming
Three months and counting until the silly season starts! Don't leave your festive get-together planning too late.
We take great pride in catering for all types of gatherings, functions and events, whether it's a low-key lunch for 10 people or a larger celebration which requires exclusive use of the entire venue.
Take a look at our function packages here.
Lunch (yum cha)
Monday to Friday 11am - 3pm
Saturday to Sunday 11am - 4pm
Dinner (a la carte)
Tuesday to Sunday 5pm - 10pm