Gwinganna’s cuisine has become known for being creative, delicious and nutritious.
Our food philosophy centres around seasonal, local, organic wholefoods with much of the produce harvested daily from our extensive onsite gardens.
Menus vary with each program and are designed in conjunction with our nutritionist. Gluten free and dairy free, the aim is to help support and improve digestion and liver detoxification, reduce inflammation, improve gut bacteria and balance blood sugar levels.
Ingredients focus on low human intervention (LHI) where the food has undergone minimal or no changes from its place in nature to create an ideal balance between macro and micronutrients. This allows your body’s biochemistry to convert food into what it needs for optimum health and prevention of major lifestyle diseases.
We encourage you to eat mindfully, which means to slow down, be in the moment and be truly aware of the food you are eating and the impact it has on your health and wellbeing.
Organic food has been shown in research to reduce our toxic load and typically has up to 80% more nutrients than conventionally grown produce.
By choosing organic when you shop you can help reduce the load on the environment and increase the health benefits of your food.
Look for colourful foods that are as close to their natural form with low human intervention (LHI). Aim for purple, red, yellow and green foods as these provide antioxidants that can help reduce the risk of heart disease, stroke and diabetes.
Our award winning recipe book 'a taste of gwinganna' is designed to give you ideas and inspiration for delicious everyday meals at home.
From breakfast through to dinner, including vegetarian, seafood, chicken and red meat options, these recipes are gluten and dairy free like all meals served at Gwinganna. We have also included some of our most popular classic recipes from over the years, plus a special section on ‘how to make your own’ from our organic gardener to help you to learn more about fermented foods, edible flowers, sprouts and non-dairy milks.
‘a taste of gwinganna’ has won Best International Cookbook at the Independent Press Awards in the USA. It has also been voted Best Corporate Cookbook in Australia in the 2016 Gourmand World Cookbook Awards and awarded silver at the 2017 Independent Publisher Book Awards in the Cookbook category. Part of the proceeds from every book sold will go to Wildcare Australia Inc to help rescue sick, injured and orphaned native wildlife.
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