Food

 

Events, retreats, and pop-ups that I have cheffed for. Mostly vegan and sometimes gluten free but always wholesome with zero refined sugars, no toxic oils, all sauces made from scratch and with pure adoration of the Earth. Eating as colourful and alive as possible is at the center of my cooking and never devoid of exceptional flavour.

A Winter Harvest dinner for 15 guests including my organic farm Veggie Bowl: nutmeg caramelized sweet potato wedge, maple kale, crispy tamari tofu dressed in a Miso Tahini Ginger sauce. Almond Macaroons for dessert and in the morning, my Blueberry Oat bake topped with lemony sweet cashew cream, raspberry and pecans.

photos by Liana luz Carbone

 

My famous “Tun-not” Poké

No animals were overfished for the creation of this poké bowl. Can you guess what I used? None of the guests could figure it out. Shh…it’s watermelon!

photos by alessia pizzanelli

 

One day wellness workshop - lunch for 8 women - including Blueberry Spirulina smoothies, Jamu Fizz (a healing ginger, turmeric tonic), Miso eggplant on organic rice, Hazelnut Bliss balls and more…

photos by bianca des jardins

 
 

Harvest dinner for 25 people ~ Chickpea “meatloaf” with BBQ sauce, rainbow carrots with tahini mint & almonds, garlic mash, caramelized brussel sprout, pecan, cranberry toss, and much more +

photos by bianca des jardins

Weekend Retreat at Ralia for 3 days, 2 nights. Plant forward menu with a Shakshuka made from farm eggs, my Baci squares (that never fail to impress), Mermaid parfaits in the morning, Power balls mixed in with market fresh fruit platter. All ingredients were seasonal and mostly organic.

photos by alessia pizzanelli

 

Haven Creative Space dinner break for one of their Soul Art shoots. I created a small colourful menu to nourish everyone between scenes. Vegetarian and gluten-free.

photos by liana luz carbone