Food that holds the space
Retreat food is not catering.
It's part of the experience
The thing that grounds people, brings them back to their bodies, and gives a shared moment between sessions. Get it wrong and it interrupts everything. Get it right and nobody notices, because it just felt like it belonged.
What makes us different
We've been on both sides of the table.
Steph is a qualified Yin Yoga and Meditation teacher and trauma-informed facilitator. Ben has facilitated workshops and held space for groups across wellness and community events. We don't lead this with credentials — we lead with it because it changes how we cook.
When you've sat in the circle yourself, you understand what a body needs at each stage of a retreat day. You know that a heavy meal after a morning of breathwork is the wrong call. You know that warming spices in the afternoon can shift energy gently. You know that what lands on the table between sessions can either ground people or scatter them.
We think about digestion. We think about what herbs, seeds and spices are doing beyond flavour. We think about the arc of a day — a light breakfast that doesn't weigh anyone down, a nourishing lunch that holds people through the afternoon, an evening meal that brings everyone together and signals it's time to soften.
We cook without gluten and dairy as a default — not as a restriction, but as a philosophy. When we do use dairy it is grass-fed and biodynamic. When we use flour it is Italian, and it will be sourdough or focaccia, because Steph bakes and it shows. No processed sugar. No shortcuts. Ingredients chosen for how they make people feel, not just how they taste.
The food is not an afterthought. It is part of the intention.
What retreat food looks like with us…
Some dishes seem to follow us wherever we go.
Not because they're fixed menu items, and certainly not because retreat menus come from a template. Every retreat is different. Different people, different seasons, different places.
But over the years a few favourites have earned their place.
Mornings often start gently. Spiced porridge or vanilla chia, berry compote, activated walnuts, cultured coconut yoghurt and seasonal fruit. Food that nourishes without slowing people down.
Lunch is often anchored by dishes with a story. The yellow jungle curry — an homage to the kitchen in Fremantle where Steph and Ben first met. Grandma's Dal — a family recipe passed down through Ben's Indian grandfather. Meals that feel like they belong around a shared table.
Afternoon tea is where we like to play. Orange and marigold cake. Blueberry friands. Silky soups. The occasional cheesecake people talk about for weeks afterwards.
Of course, some retreats call for entirely different things. Long-table feasts. Fire-cooked dinners. Grazing tables. Celebratory meals. Simple nourishment.
Every menu is shaped around the people gathering and the experience being created. These are simply a few dishes that have travelled with us along the way.
We have supported…
Yoga and meditation retreats · Silent retreats · Wellness and movement events · Community gathering, workshops and festivals · Long table dinners · Private celebrations
Whether you're hosting ten guests or one hundred, we'd love to help bring your gathering to life.
How we work.
We don't do packages. We do conversations.
Get in touch and tell us about your retreat — the location, the dates, the size of your group and the kind of experience you're creating. From there we'll put together something tailored, with a clear proposal and honest pricing.
We work with retreats of all sizes, from intimate gatherings of eight to full weekend programmes of forty plus. Day catering, full residential, morning sessions only — whatever your retreat needs, we'll find a shape that works.
No commitment required to start the conversation.
Every great retreat starts with a conversation.
Tell us a little about what you're creating — the dates, the location, the size of your group and the experience you have in mind. We'll get back to you as soon as we can.
