There is a definite chill in the air, with winter just around the corner. And to keep bellies full with warming, healthy options, Nosh has launched a new seasonal menu.
The Nosh concept was born in Melbourne and now has two Canberra locations, one in the Canberra Centre and a recently opened outlet at the ANU Kambri precinct.
Describing themselves as an innovator in fast-whole-food, the Nosh menu is famous for their poke bowls and nori tacos both full of high-quality, locally-sourced, seasonal and sustainable ingredients. The brand embraces the challenge of providing healthy fast-food options full of high nutrient density and exciting flavours.
Chloe Vuong, Co-founder of Nosh left behind the corporate world to start the venture, saying “I had a dream to start something of my own I was passionate about. Upon moving back to Melbourne after a few years in Hong Kong we started Nosh with two good friends.”
“Just like most individuals, we always strive to eat “good” but sometimes we are limited by affordability, quality or simply our own motivation (cheat days become cheat weeks) so when we came across this concept while abroad we felt we finally had something we were passionate and truly believed in to share through the brand Nosh. Nosh counters all these obstacles, especially in Australia where we are envied for the amazing local produce, we just simply embrace good food made well.”
When it came to developing the winter menu, the selection includes premium locally sourced products that are now in season. Starting from the Shorty Got Beef bowl (available from the 3rd of June) this dish is set to be a hit with Korean barbecued tender beef ribs with jasmine rice, kimchi, edamame, scallions, seaweed strips, egg; to the vegetarian Miso Eggcellence with Miso-glazed eggplant with jasmine rice, scallions, edamame, seaweed strips, ginger.
Also new on the menu and only available at Nosh ANU is a debut soup range featuring Comforting Chicken and Winter Vegetables and a Creamy Sweet Potato Pumpkin Soup. The flavour combinations are sure to be a hit and prove to be popular winter dishes.
Along with the new dishes, winter seasonal ingredients have popped up on the menu. These can be added to any item or used to create your own bowls including Umami Mushroom Medley, Miso-glazed Eggplant, Pan-seared Tofu, Baked Crumbed Chicken and Sweet Potato.
“Our philosophy is simple. Eating with us should bring you joy; with a fun menu inspired by vibrant incredibly tasty flavours,” says Chloe. “That’s why we cook from scratch and are building a community of people who support real food, made well.”
Visit Nosh at the Canberra Centre or at the ANU Kambri precinct, 155-12 Kambri 155 University Avenue. Open Monday – Friday 10 am-5 pm & Saturday – Sunday 11 am-3 pm.