The phenomenon that is Little Bird Organics just spread its wings a little further, with an exciting celebrity chef-led challenge happening throughout September.

In the same month that founder Megan May releases a new plant-based cookbook called ‘Little Bird Goodness’, LBO have invited four of New Zealand’s most well respected and innovative celebrity chefs to create a plant-based dish for The Unbakery menu.

Fans of May’s enterprise already know that what she does works, but now we will get to experience the ethos of the LBO brand in different contexts. How the diverse and very accomplished line-up of foodies do their thing the Little Bird way will be fascinating to see (and eat!)

During September, The Unbakery Cafe will feature dishes from Nadia Lim, Simon Wright, Jordan Rondel and Michael Meredith, with each dish being featured on the menu for one week only.

The public are welcome to not only try the fare that results, but also create their own plant-based dish – May says she is “encouraging the entire nation to get more creative with their veggies”. Dishes that are that are posted to social media with #LittleBirdGoodness and #PlantBasedChallengeNZ will be in to win prizes from Air New Zealand, Pullman Auckland, Nadia Lim, Simon Wright, Jordan Rondel, Michael Meredith and Ceres Organics.

Details of the chef-made dishes are below, and you can find May’s latest book online from September 1. Get inspired and get un-cooking!

Nadia Lim’s Spring Laksa with Coconut Curry Broth, Kelp Noodles, Oyster Mushrooms, Spring Vegetables and Crispy Tempeh will feature on The Unbakery menu from 1-8 September.

Simon Wright’s Moroccan Spiced Eggplant & Chickpeas with Cauliflower Falafels, Coconut Yoghurt, Tabbouleh and Avocado Salad will feature on The Unbakery menu from 9-15 September.

Jordan Rondell’s Spiced Date Loaf with Coconut Yoghurt, Orange Marmalade and Coconut Butter Drizzle will feature on The Unbakery menu from the 16- 23 September.

Michael Meredith’s Celeriac, Pumpkin, Sprouted Seeds, Shiitake will feature on the menu from 24-30 September.