Cookbook

The Gwinganna Gourmet Cookbook is a collection of recipes, thoughtfully crafted with love and care designed to nourish the whole family. 

From vibrant salads to comforting soups, innovative protein-rich, plant- based plates, party show-stoppers, to irresistible, happiness-boosting treats – all with a harmonious union of flavour and nutrition.  

Gwinganna Gourmet features more than 50 recipes including wholesome breakfast bowls and vibrant salads to comforting soups and plant and meat based dishes. There are also happiness boosting treats and a selection of nutritious condiments, stocks and sweeteners to enhance flavours.

Inspired by the bountiful organic gardens on the lush 200 hectare property in Queensland’s Tallebudgera Valley, Gwinganna Gourmet highlights the wellness philosophy at the heart of the multi-award winning Ecotourism retreat.

Try one of our favorite recipes at home

Here's our delicious Lemon Slice which features in the Gwinganna Gourmet Cookbook

Lemon Slice

  • Makes 24
  • Prep 30 min
  • Freeze 1 hr

Our wholesome lemon slice is a citrusy delight that is packed with zesty lemon goodness and nourishing ingredients.

Base

  • 3 cups cashew nuts
  • 1½ cups sunflower seeds
  • 3 cups desiccated coconut
  • 80g date paste see below
  • ¼ cup lemon juice
  • pinch salt

Topping

  • 1½ cups cashew nuts
  • ¾ cup honey
  • ¾ cup coconut oil
  • 1 lemon, zest & juice
  • 1½ tsp vanilla paste
  • 1 tsp ground turmeric

For the base, line a brownie tin (about 24cm x 24cm square) with baking paper. In a food processor blitz cashews and sunflower seeds until the mixture resembles breadcrumbs and starts to stick together. Add the desiccated coconut and the date paste, lemon juice and a pinch of salt. Press into the lined brownie tin and set aside until ready to fill. For the topping, soak cashews in hot water until soft, about 15 minutes, drain well and pat dry with paper towels.

In a high-speed blender, place the soaked cashews, honey, coconut oil, lemon juice and vanilla then blitz until smooth. Remove and reserve a tablespoon or two of this white mixture to decorate the topping. Add ground turmeric to the remaining topping mixture in the blender and pulse until combined. Spread the yellow topping mixture over the base, smooth the surface with a spatula and then use the reserved white mixture to design a pattern of your choice. Freeze to set for 1 hour, then remove from the freezer at least 30 minutes before slicing. Chill for up to 7 days.

Date Paste

Cover 2 cups of Medjool dates, pitted in 1 Ltr of boiling water and soak for 10 minutes, discard water. Place dates in a food processor and blitz until they form a paste.