I love Australian food writer Hetty McKinnon's cooking ethos. McKinnon got her start with her project Arthur Street Kitchen, where she would deliver salads via bicycle, and has a knack for creating thoughtful vegetarian recipes that don't feel like a consolation prize, thanks to thoughtful touches and creative twists. In her latest release, Tenderheart, McKinnon celebrates both her love of vegetables and her Chinese Australian identity by paying homage to her immigrant father, the person who first introduced her to the glory of fresh produce. The fresh, comforting recipes include miso mushroom ragu with baked polenta, broccoli wontons with umami crisp, crispy potato tacos, carrot and vermicelli buns, and more. She'll be joined in conversation by local author Aran Goyoaga and will sign books after the talk. by Julianne Bell