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I am passionate about nutritious, delicious & whole food cooking. Annual catering for The Yoga Nook's Queensland retreat has enabled me to further hone my skills in the kitchen, creatively designing a vegetarian/vegan menu plan that is inspired by seasonal produce. Here is some food art from the last few years to get your mouth watering. For catering inquiries & quotes please don't hesitate to contact me.

Oatmeal porridge with warming spiced stewed apple

Cauliflower rice sushi with avocado & crunchy veg. Served with pickled ginger & wasabi

GF zucchini slice, roast pumpkin salad, nasturtium pesto & poached egg

Roasted capsicum stuffed with Mediterranean cous cous served on bed of greens


Vietnamese rice paper rolls with rice noodles, avocado & crunchy veg. Served with peanut sauce
Superfood muesli slice with goji berries, cacao nibs & much more!

Quinoa tabouleh, garden greens, pitta bread & baked fallafel - served with hummus

Jaffa mousse ~ chia seed chocolate mousse with orange cashew cream & dark chocolate crunch

GF Thai corn cakes served with coriander coconut yogurt, som tam & salad greens

Deconstructed mango & passionfruit crumble served with strawberry

Daily garden greens, served with avocado, sprouts & dressing

Baked falafel, served with hummus, quinoa tabbouleh, salad & optional pitta bread

Cauliflower sushi served with crunchy noodle wombok salad & garden greens

Ayurvedic kichadi - dahl & rice dish with vegetables & spice

Baked pear heart, served with cardamom cashew cream

Chickpea & vegetable curry, served with turmeric rice, date & tamarind chutney, chilli, corriander

Medjool date stuffed with nut butter & coated in dark chocolate with sea salt

Mango & sticky millet witch crunchy coconut pieces

Masala carrot salad, garden greens, served with date & tamarind chutney & various dressings

Root veg bake cooked in creamy vegan cheese sauce, served with steamed broc, quinoa & pesto

Sweet potato & lentil burger, served with date & tamarind chutney, garden greens & carrot salad

Creamy vegan pumpkin tahini rissoto, served with golden pinenuts

Iron-rich, spirulina, cacao & fig slice

Cardamon vanilla mousse, served with caramalised fig & walnut

Eggplant & winter veg mousakka, served with cous cous

Apple & rhubarb with gingernut crumble, served with yoghurt

Satay baked eggplant, served with quinoa, steamed broccolini & warm green bean coconut salad
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