Bond St Eats began from a passion for simple, delicious and wholesome food that celebrates vegetables and plants.
Inspiration sparked for Elaine Young, founder of Bond St Eats while travelling through Dubai and South India, to return to Brisbane to share recipes from many different and interesting cooks she found. “I hope to make nourishing, plant-based food more accessible, but to also create food so delicious that everyone will be inspired to eat more plants.” Says Elaine.
For years Elaine learnt to how to become a Vegetarian cook: “I’m a self-taught cook. The food is simple, nourishing, everyday stuff I cook at home made from whole, natural ingredients. It’s all the delicious salads and vegetables most people wish they had the time to make.”
Bond St Eats started in mid 2018 and began to serve at the Brisbane City Markets from the end of October the same year. What felt like a slow process to begin with between waiting for council licenses and market applications, was worth it. Within six weeks of selling at the markets Elaine’s sales doubled, the feedback she received has been amazing.
Elaine’s biggest challenge is having the time and labour required to make enough food to meet the on-going demand.She’s getting there for sure.
Initially, Elaine’s intent for Bond St Eats was to just sell at 1-2 markets per week. But the amount of work that’s required for each market, Elaine knows there needs to be other outlets for her food.
Elaine’s dream is to sell her food from her own café/yoga studio. Elaine wants to see more people eating the delicious, nourishing, plant-based food that Bond St Eats serves. To achieve this, Elaine sees multiple Bond St Eats outlets around the city and suburbs, which are take-away in style; places where people fill up their reusable containers for lunches/dinners and gatherings.
Elaine chooses to operate out of Wandering Cooks because she knows the concept supports her value and business direction. Initially Elaine felt it was the emphasis on sustainability and solid practices in place that attracted her but the more time she has spent in the kitchens, the more she has come to appreciate the community and culture of like minded people. All supporting each other; not only within the staff and customers of the kitchens but extending to suppliers, farmers, producers, business owners, previous customers.
Damn tasty salads, curries and soups made by a true legend.