OnePlate

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OnePlate We are a global charity partnering with foodies, restaurants, cafés and chefs to fund sustainable food projects for children in great need.

Our vision is to nourish and enrich the lives of children in the greatest need. We do this by empowering the locals to develop sustainable food projects for long-term impact to create self-sufficient communities. OnePlate’s motto is hope, not guilt. By leveraging the power of joy through food, here in Australia, we can provide hope, love and support for children in the greatest need through food security. OnePlate maximises its impact by ensuring 100% of funds raised goes towards our sustainable food projects. OnePlate’s food security projects aim to educate and empower communities with the necessary knowledge and skill-sets to be self-sufficient in growing and securing their own food. We are committed to supporting food security projects that are sustainable and that provide long-term solutions. Partnerships with agricultural scientists and innovators in sustainability provide opportunities utilising the latest technology, resources and knowledge. We develop projects that provide communities with lifelong skills and education about growing their own produce and leading healthy, nutritious lives to help break the cycle of poverty. These sustainable farms not only generate food, but also jobs giving communities the opportunity to thrive for life.

16/10/2026

No simmering, no reducing: cherry tomatoes, garlic, chilli and olive oil go straight into the blender and come out the colour of watermelon flesh, then get tossed through hot pasta with basil and Parmesan.

This is Clara’s Pasta Estiva, a family recipe from Ida, the north-west London restaurant inspired by chef Avi Reichenbach’s mother and run by Avi and his wife Simonetta Wenkert since 2007.

As Simonetta puts it, it’s the perfect brunch dish because it’s light and doesn’t involve slaving over a hot stove.

Comment PASTA for the full recipe, and bonus, every copy purchased of our cookbooks helps support OnePlate's projects.

Porridge with candied nuts, figs & grape purée, by 26 Grains.A calm, cosy spot in the heart of Neal’s Yard that knows ho...
15/10/2026

Porridge with candied nuts, figs & grape purée, by 26 Grains.

A calm, cosy spot in the heart of Neal’s Yard that knows how to do breakfast well. Rolled oats simmered thick, topped with candied walnuts and hazelnuts, a bright grape purée, fresh fig and a drizzle of fig oil. Founder Alex Hely-Hutchinson built 26 Grains’ whole menu around doing porridge properly, sweet and savoury.

Full recipe inside our Brunch in Melbourne recipe book. Every copy funds a OnePlate project. Comment "FIG" and we'll send you a message!

Photo credit: Georgia Gold



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15/10/2026

The best breakfast in bed idea we’ve seen in a while.

Waffles, done properly, from the pages of Brunch in London, the cookbook where every copy funds a OnePlate project for children.

Comment WAFFLES and we’ll send you the full recipe.

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The perfect salad to welcome in the warm weather!A fresh, zingy salad from the luxe and lush Amazonico on Berkeley Squar...
14/10/2026

The perfect salad to welcome in the warm weather!

A fresh, zingy salad from the luxe and lush Amazonico on Berkeley Square. Tomato, avocado and ripe mango, tossed in a sherry vinegar and soy dressing with a touch of basil. Amazonico brings sushi and Latin American flavours to Berkeley Square, and this one’s just as good piled onto warm sourdough toast as it is on its own.

Recipe: Ensalada Amazónica, by Amazonico London.

Every copy of our cookbooks funds a OnePlate project. Link in bio.

Photo credit: Georgia Gold

14/10/2026

These are the pancakes everyone’s been sending each other.

This is the version worth making: straight from the pages of Brunch in London, the cookbook where every copy funds a OnePlate project for children.

Comment PANCAKE and we’ll send you the full recipe.

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Angela Hartnett has partnered with One Plate to make her very own Angela Hartnett's eggs fried in sage and chilli butter...
13/10/2026

Angela Hartnett has partnered with One Plate to make her very own Angela Hartnett's eggs fried in sage and chilli butter.

Michelin-starred chef Angela Hartnett’s two-minute fried eggs. Sourdough rubbed with garlic, eggs fried crisp-edged in foaming sage and chilli butter.

She calls it an easy way to elevate the humble fried egg, add a mound of sautéd spinach underneath if you’re feeling it.

Full recipe inside our Brunch in Melbourne recipe book. Every copy funds a OnePlate project. Comment "EGG" and we'll send you a message!

Photo credit: Georgia Gold

13/10/2026

Follow + support OnePlate's mission 🌱

We supply sustainable food projects to developing countries throughout the world.

Find more information on our website and see how you could partake in changing the life of one of these children.

12/10/2026

Get ready for Jamie Oliver’s brunchified take on the classic hash brown. 🥔✨

Follow OnePlate for more inspiring recipes and brunch favourites.

09/10/2026

London’s brunch scene just got a new take on a classic:
Eggs Benedict, reimagined. 🍳

Follow OnePlate and be part of the journey from the very first bite.

08/10/2026

Brunch in London presents:
Not Avocado on Toast, by Nessa 🥑✨

Click the link in our bio to discover this recipe and more amazing creations.

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Reservoir, VIC

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