Retreat Chef

I love to develop menus that align with your retreat outcome and vision. I believe nourishing food prepared in alignment can bring so much support to your guests during your retreat. I work with a wide variety of holistic health and wellbeing practitioners. I also deliver workshops, demonstrations and masterclasses across these topics:

Supporting your Immune System
Healthy Weight Release
Detox, Cleanse and Rejuvenate
Gut Health
Fermented Foods (how to ferment food and drink such as sauerkraut, kimchi, nut cheeses and fruit water kefir)
Natural Solutions to a Happy, Healthy Perimenopause/Menopause
Balancing & Alkalising your Body
Anti-Ageing & Longevity

HIRE ME AS YOUR RETREAT CHEF

Ethos I apply to all my menus

All meals, drinks and snacks are homemade with whole foods, no processed foods or refined sugars.
Gluten & Dairy Free (Apart from my 24 hr fermented yoghurt using organic whole milk, which has billions of probiotics with the majority of the lactose gone in the fermentation. Alternatively, coconut yoghurt is also used for a vegan menu).
Starchy carbs are limited.
Maple syrup, honey, fruit, coconut sugar, stevia or monk fruit to sweeten where necessary in small quantities.
All foods are anti-inflammatory and encompass a rainbow of colours.
I only use oils stable at a high temperature for cooking & NEVER use cheap industrially refined grain/seed oils. Extra Virgin Olive Oil is use at lower temperatures and in dressings or additions after cooking.
Nuts are soaked to remove phytic acid.
All eggs are organic and are optional if want a vegan menu.
I can cook with meat and fish on request but I will only use organic meat and wild fish in small quantities with plants being the star.

Sample Menu

Day One

Lunch

Healing Miso, Ginger & Mushroom Broth with Ramen-Style eggs topped with Toasted Black Sesame Seeds

Thai Inspired Rainbow Salad with Marinated Tofu, Toasted Seeds and Broccoli Sprouts & a Fermented Cashew Thai Dressing

Rainbow Salad: Rocket, Avocado, Quinoa, Grated Carrot & Red Cabbage, Roasted Miso Broccoli, Baby Tomatoes

Dinner

Butternut Squash, Lentil & Spinach Dahl with Fermented Mango Chutney & Mint Yoghurt

Coconut, Coriander & Garlic Black Rice

Red Berry Fermented Water Kefir

Whole Orange and Almond Torte with Vanilla Yoghurt, Pistachios & Raspberries

Digestive Tea Tisane

Brain Boosting Blueberry Choc Clusters

Day Two

Roasted Spiced Cauliflower Soup with Toasted Pumpkin Seeds

Breakfast

Nourishing Pumpkin & Cinnamon Granola with Vanilla & Haskap Berry Yoghurt, Blueberries & Raspberries Organic Cold Pressed Green Detox Juice (Apple, Pear, Cucumber, Spinach, Celery, Lime & Spirulina)

Lunch

Roasted Spiced Cauliflower Soup topped with Toasted Seeds

Vegan Fermented Cheese Board with Pumpkin & Flax Seed Crackers, Crudités & Fruit

Day One & Two