Retreat Catering

I live in the Clarence Valley which is part of the mid North Coast of NSW, an hour’s drive south of Byron Bay.

I have cooked on and facilitated retreats in many locations across Australia in NSW, SA, WA, NT and QLD. I have also been to international locations including New Zealand, Germany, Costa Rica, Italy, Hawaii, Amsterdam, and Peru.

I will happily travel to most places, with the exception of cooking in Bali. I have facilitated retreats there, however there are many incredible cooks who will benefit greatly from your business if you need catering.

If I am self-driving to the retreat, the travel costs are included in your fees.

If further away, flights and accommodation are covered by you. This is separate to my cooking costs.

T&Cs stipulate that overnight accommodation is covered by the retreat host and it must be a private room. If this is not possible, I can source my own accommodation, however this is an additional cost.

I am often booked out for 6-12 months in advance. There are the occasional late cancellations however the more notice the better!

To secure your dates you must pay a deposit.

Minimum charge of $125 per person, per day (excl. GST). Prices are based on minimum of 10 participants, not including hosts/facilitators or crew. This includes:

• 3 x whole foods buffets per day / plated meals (can be made vegan or meat/ fish )

• Dessert

• Seasonal fruit bowl / activated mixed nuts & dried fruit always available

• Organic Teas and a variety of organic milks

• Home harvested honey from my hives

Food is organic, seasonal and locally sourced and is therefore subject to change, dependent on current market value.

Price increases if meat is desired or other factors that can be discussed during our initial contact.

Following further understanding of your needs, size of the group and local farmers, an itemised invoice will detail your costs. There will be no hidden surprises.

All ingredients are whole foods and seasonal ingredients are used so the menu changes dependent on natural variations in weather and location.

Most retreat hosts prefer vegan or vegetarian menus with some dairy and eggs, however this does not have to be the case for you.

There are additional fees for fish and meat to be included, which will be ethically sourced.

A combination of buffet style / self serve and plated meals. I usually do a buffet for breakfast and dinner and plated lunch. This is fluid and can change depending on the needs of the group, the season, the venue and other factors.

Absolutely!

There may be similar themes (eg. a salad one day, and another the next) but ingredients differ. I source local and seasonal produce and value variety in my recipes so you will never eat the same thing twice.

To mitigate waste, left overs may be used in another recipe but the meal will be completely different.

The tea station will remain the same each day.

Definitely! It’s important to me that all guests feel validated, heard and well fed, regardless of their wants and needs. I can make amendments to all menus and meals, but I can only do that if I am informed.

As the event organiser, it’s very important that you gather food preferences, dietary needs and restrictions and provide that information to me at least two weeks before the event so I can ensure everyone’s needs are met.

On retreat, if someone doesn’t like something or has a problem, I can only attempt to fix it if I know. Encourage guests to connect with me and be honest about their wants and needs. I am incredibly adaptable and want everyone to enjoy their culinary experience.

A deposit of $300 is required at the time of booking. I cannot hold dates without it.

Final payment is required 7 days before the start date.

We can design your menu together or I can design a personalised menu to embody the heart and soul of your retreat, facilitators, participants and philosophies.

Menu selections are not required at the time of booking (unless it is made within 7 days prior to event).

Final menu selection is required no later than two weeks prior to your retreat.

Any variations to the menu need to be requested no later than one week prior to your event or additional charges may apply.

This includes any food intolerances, allergies or dislikes.

This is included in the T&Cs which is emailed to you with the deposit invoice. Deposit refunds are not given.

If cancellation occurs up to 4 weeks before the retreat/event your deposit will be rolled over to new event dates within a 12 month period.

If cancellation occurs within 4 weeks before the event 50% of the deposit fee applies, these fees cover loss of income to Wild Earth Kitchen & our Suppliers.

If cancellation occurs within 7 to 14 days before the event 100% of the deposit applies.

Not at all! I am 100% responsible for all food preparation, management and cleaning. You will not need to enter the kitchen, except to eat. The kitchen will be spotlessly cleaned between meals.

I do ask that all guests empty their plates of rubbish/scraps, using composting bins if available, and stack dirty dishes beside the sink or in the dishwasher. All mugs and cups to be placed in the dishwasher as well. Whilst I tidy and clean up, I expect guests to be responsible for clearing the table and not leaving empty plates laying around.

Collaborative, honest, and straightforward. I am open to all ideas, suggestions and desires and can guide your culinary experience to be whatever you dream of. Bring your ideas to the table - nothing is off limits!