This past weekend in June 2019 I was lucky enough to be the residential chef at a fully vegan retreat on Sadeh farm.
Sadeh are a fully vegan and Jewish farm, which just so happens to sit them squarely within my niche, and within my niche’s niche, so I was naturally thrilled to be a part of the weekend retreat celebrating the harvest festival of Shavuot.
Over the course of the weekend, I single-handedly prepared and cooked eight courses (three of which were dessert, because I am who I am), and I’m excited to show them all off to you in my photo gallery of the weekend.
Shavuot Retreat at Sadeh – June 2019
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Hello MTV, welcome to my crib…
Look at all the kitchen space I had to myself! It’s literally bigger than the restaurant kitchen I worked in with four other people at a time.
It even had two of those big cabinet ovens that you see on Masterchef! My grandma will be very excited about this.
Friday night menu drawn up beautifully by one of our guests.
My first and only negative comment is on the blue plastic bowls I had to serve in! Bruschetta with rocket pesto has never before looked like it was on its way out for primary school lunch!
Aubergine, red lentil, rocket pesto and cashew cheese lasagne ready for its close up…
A side salad for the lasagne harvested at Sadeh!
And for the most important course… gooey chocolate brownie with hot salted caramel sauce and crushed hazelnuts
The dining table set up to rival the beauty of the view…
On to Saturday lunch where I served up a huge spread of Asian-inspired salads, including this spiralised carrot + coriander number.
Plus, quinoa tabouleh, asian potato salad, ginger fried beans, soy and chilli broccoli, green salad in a sweet ginger soy dressing, and chilli garlic bread.
For dessert, I set up a make your own sundae station. I don’t have a picture of it, but I crumbled up the leftover brownies to form part of the line up, so lust over those again in lieu
After lunch was served I finally had a little bit of time to explore the lovely farm…
And have a chill out in one of these cosy zones
Rather quickly, it was dinner time again and I served up this Thai coconut curry with lime + chilli quinoa, watercress, cucumber + radish salad, and ginger garlic bread
Pudding time again! Peach and strawberry crumble with a hazelnut, oat and pecan topping + coconut whipped cream.
Is crumble particularly funny or had I hit delirium by this time? You can decide.
Sunday brunch looking super healthy with greens from the farm + roasted tomatoes, tofu scramble, and thyme-fried mushrooms.
Never mind about healthy! Here comes the choc chip banana bread, coconut cream and berries.
At least there was lots of fruit…
In the end, I reckon the brunch spread looked pretty well balanced.
I was happy with it, anyway! You couldn’t have done anything to keep the smile off my face after such a lovely weekend, though.
That’s that! Thanks for flicking through my pictures of such a busy, affirming, wonderful, exhausting, joyous and delicious weekend!