Gwinganna Gourmet – the cookbook by the lifestyle retreat of the same name – is a celebration of wellness and gastronomy. Featuring over 50 thoughtfully crafted recipes, this tome invites you to explore vibrant salads, comforting soups, and nourishing plant and meat-based dishes. Inspired by the lush organic gardens of Queensland’s Tallebudgera Valley, each recipe reflects Gwinganna Lifestyle Retreat’s commitment to holistic well-being. Including this Winter-warming mushroom and macadamia Soup.
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1 tsp olive oil
½ large brown onion, diced 1 small clove garlic, minced
½ tsp ginger, grated
2 cups button mushrooms, chopped
3 Swiss Brown mushrooms, chopped
100g macadamia nuts
½ tsp ground coriander
½ tsp ground cumin
½ tsp salt
1 litre rice milk
INSTRUCTIONS
In a large saucepan heat oil, add garlic, onion and ginger and saute until translucent, about 7 minutes.
Add chopped mushrooms and macadamias and cook until the mushrooms begin to soften, about 3-4 minutes. Stir in spices and cook for 1 minute, then add the rice milk.
Bring to a boil then, reduce heat and simmer gently for 30 minutes. Allow to cool slightly then transfer to a high-speed blender and puree to a fine consistency.
Divide into serving bowls and garnish with dried oyster mushroom, cracked black pepper, a drizzle of parsley oil and a swirl of cashew cream.
Gwinganna Gourmet is available at Gwinganna’s online shop, www.gwinganna.com
