Our Food

Community Food and Meals

Residents, friends of Kawai Purapura and wwoofers are welcome to join us for community meals in Rangimarie. We are always looking for cooks.  If you would like to contribute or join with others to prepare a meal please ask round Rangimarie.

Bread

Kelly is baking bread for the community  every Monday and Thursday. If you would like to order bread for these days please add your order to the bread order book at Rangimarie (the bread order book is on the table outside Rangimarie). Please make sure your order is in no later than 7am Monday and Thursday mornings. Bread will be delivered to Rangimarie for pick ups that afternoon. $4

There is often fresh baking; cookies, cakes and muffins for sale in Rangimarie. $2

 

Evening Meal Schedule

Monday

Hare Krishna meal by Mark $6.

Tuesday

Occasional meals by residents – see the noticeboard.

Wednesday

Occasional meals by residents – see the noticeboard.

Thursday

Pizza night – $4 base and sauce, bring your own toppings.

 

Read More

Retreat Catering

As well as  providing a venue for your next retreat, Kawai Purapura can also provide the  food. Look through our sample menus – they are flexible and can be adapted to cater for those with special needs. These are subject to change depending on what you require. We have also included below a few words from people who have been dining with us.

The Prema kitchen and dining room is open-plan, attractive and arranged in a way to encourage the opportunity for a great shared dining experience. The dining area provides views out to the 19 acres of native bush of Kawai Purapura.

Jayne (right) will assist retreat holders to design a special menu if required. Please contact retreat@kawaipurapura.co.nz for requests and to arrange a meeting if that is more appropriate.

Self-catering option

$5 per person per day kitchen charge (not if only tea facilities) for Lotus kitchenette and Prema side kitchen. Applies to any number up to 20 and then capped at $100. ($7.50 for Prema kitchen).

Fully catered option

Includes: Breakfast, lunch, dinner, morning and afternoon tea.  $52

Catering costs

Minimum 10 people unless by special arrangement.

Breakfast $10

Morning Tea $6

Lunch $15/$18

Afternoon tea $6

Dinner $15/$18

Rates are negotiable for non-profit and charity organisations.

Discounts offered for large bookings.

 

Sample Menus

INDIAN BANQUET DINNER

Dahl served with Bread

Spinach and Pumpkin Curry

Spicy Vegetables with chickpeas

Chef’s Seasonal Salad

DESSERT – Fresh fruit Salad with Yoghurt

VEGAN DINNER

Tomato and Borlotti Bean

Soup served with Irish Soda Bread

Pasta Tossed with Tofu and Pesto

Chargrilled Vegetable Salad with lemons,

Spiced Currant Couscous.

DESSERT – Chocolate Fudge Cake 

VEGETARIAN LUNCHES

can consist of some of the following dishes.

Lenntil Bake, Vegetable Pilaf, Vegetable Moussaka

Eggplant and Mushroom Pastitsio

Thyme and Tofu Stirfry, Barley and Vegetable Hotpot

Grilled Eggplant and Tomato Chickpeas

Assorted Quiches, Calzone

Hot Spinach Cheesecake, Ratatouille, Spciy Bean Casserole

Accompanied with an array of Interesting fresh salads.

Spinach and Feta, Chargrilled Vegetables, Lentil Balls and

Mixed greens, Herbed baby potatoes, stirfried greens,

Couscous tabbouleh, Israeli Couscous.

Fresh fruit is always available at lunchtime.

Assorted Soups are often offered if budget allows.

THE CHOICES ARE ENDLESS

 

 Testimonials

“Transformations International runs NLP and other training in various places round the world, and we prefer to arrange catering privately. We have special requirements (our meals are vegetarian). Daniel and Audrey came into our training after we had a rather bad experience of catering, and we were nervous about taking the risk of a new catering service. But they were amazing. They sat down and checked what would make the meals work for us, and they delivered on their promises. They checked repeatedly with us and with the course participants and evolved a menu to work for us. Daniel and Audrey are artists with food, and they elevate meal times from mere physical recharging to a celebration of food and life. They also created a kind of synergic system in which our plans participated, with their own philosophy of food, in creating something unique and uplifting. Each dish was exquisitely done, and elegantly presented. With Daniel and Audrey you will discover how to enjoy food as an art, as a meditation, as a celebration, and as a collective learning experience.”

Richard Bolstad

www.transformations.net.nz

“This is to thank you for your fantastic efforts in providing divine food for the recently held Silent Meditation retreat at Kawai Purapura. All the participants  were thoroughly impressed by the quality of food which was very high in energy (prana). This  kind of food is very congenial for the practices that we do in the course. Also it was so nice of you to provide the Ginger Tea as discussed and it became the favourite of our Teacher too…JJT
the teacher invited the chefs to the class and introduced them to the whole group. This has never happened in the past.  Also we appreciate your efforts to adhere to our request of not using onion, garlic and a big list of other ingredients in spite of which the food was gracefully tasty.
The whole Art of Living team was inspired and loved their stay at Wellpark and cherished the moments.
I thank you both for your tremendous efforts and would love to be in touch soon for another conference at Wellpark.
Thanks & best wishes”
Sharad Lathker
Facilitator & Events Coordinator
Art Of Living
Auckland, NZ

 

Return to Retreat Facilities

 

Read More

Our Chefs

Words from Audrey:

Daniel and I have been cooking together for over thirty years now. A very early interest in whole food lent a perspective to life that we were ignorant of previously and which continues to guide us in all our life choices, the most recent to join Wellpark on their exciting and educative journey.

On our travels over the planet, our enduring study of foods has led us to notice that lying in the traditions of the cultures that we have lived amongst, are the skills and wisdom that keep people healthy and creative with their environment.  It makes great sense to eat seasonally and locally and to employ the techniques that have developed over time and trial to make our food work well for us.  We have combined this with our own personal spiritual and artistic lifestyle to create menus that we believe can ground us in this modern, busy world and also allow for the wonderful lightness and intuitive flow of choosing to eat vegetable quality foods.

It will be our great pleasure to bring our many years experience and our dedication to cooking with care and purpose to your table.  We believe that food can be a major transformational tool and invite you to share in this experience during your visit to Wellpark.

Words from Daniel:

Looking back, I’ve been working in kitchens and cooking in one way or other for nearly forty years! Goodness. I still find it rewarding and worthwhile, perhaps even more so now days. Now my attention is on what is lasting and accessible for both myself and the people I cook for. That is all I can take from my experience I suppose, that which continues and inspires. I have tried to not stay stuck in any trend or style. There has always been an element of risk in the work but the superficial is relatively short lived. Peoples health and well being is a more complex arrangement and the part food plays in the sense of who we are is fascinating and dynamic.I am thrilled to be able to continue working and sharing my experience, all in a context which expands the possibilities of how people express their food preferences and to be able to support change and discovery in what continues to be an essential and mundane daily practice. I am especially pleased to be able to work with Audrey and with my family creating meals and to talk with people about what they want to eat.

Read More

Testimonials (Food)

“Transformations International runs NLP and other training in various places round the world, and we prefer to arrange catering privately. We have special requirements (our meals are vegetarian). Daniel and Audrey came into our training after we had a rather bad experience of catering, and we were nervous about taking the risk of a new catering service. But they were amazing. They sat down and checked what would make the meals work for us, and they delivered on their promises. They checked repeatedly with us and with the course participants and evolved a menu to work for us. Daniel and Audrey are artists with food, and they elevate meal times from mere physical recharging to a celebration of food and life. They also created a kind of synergic system in which our plans participated, with their own philosophy of food, in creating something unique and uplifting. Each dish was exquisitely done, and elegantly presented. With Daniel and Audrey you will discover how to enjoy food as an art, as a meditation, as a celebration, and as a collective learning experience.”

Richard Bolstad www.transformations.net.nz
Daniel & Audrey,
This is to thank you for your fantastic efforts in providing  divine food for the recently held Silent Meditation retreat at Kawai Purapura ( Wellpark). All the participants  were thoroughly impressed by the quality of food which was very high in energy (prana.) This  kind of food is very congenial for the practices that we do in the course. Also it was so nice of you to provide the Ginger Tea as discussed and it became the favourite of our Teacher too…JJT
the teacher invited the chefs to the class and introduced them to the whole group. This has never happened in the past.  Also we appreciate your efforts to adhere to our request of not using onion, garlic and a big list of other ingredients in spite of which the food was gracefully tasty.
The whole Art of Living team was inspired and loved their stay at Wellpark and cherished the moments.
I thank you both for your tremendous efforts and would love to be in touch soon for another conference at Wellpark.
Thanks & best wishes
Sharad Lathker
Facilitator & Events Coordinator
Art Of Living
Auckland, NZ

Read More

Culinary Cooking Classes

Wholefood Vegetarian Cookery Programme

In the calm and beautiful grounds, kitchen and dining room of Kawai Purapura, you can be part of a unique cooking experience, one where you will learn everything you need to know about cooking vegetarian and wholefood dishes that are nutritious and satisfying, as well as exciting and delicious.Many people want to make changes in their eating habits. We are being encouraged to redefine our habits and routines from every corner but there are few opportunities to try one’s hand and be guided by people who care and who have the experience to inspire confidence.

Audrey and Daniel and their sons are those people with 35 years experience of working together in food, cooking, preparing and helping others to transition to a healthier way of eating.

Now more than ever, there are good reasons to take back control of our food preparation and ultimately our health and well-being. We face an uncertain future with a declining quality of product and supply. Being confident in your ability to adapt to a changing foodscape is a solid commitment.

If this describes yourself, then please consider this an invitation to join us on a cooking journey which promises to be fun, varied and above all great learning.Our classes are experiential. You will work with us through every stage of producing a creative, exciting and balanced meal, then you will sit down and enjoy eating in the company of your fellow participants. You will be welcome to ask questions throughout the process to ensure you are understanding what and why you are doing what you are doing.
The kitchen at Kawai Purapura and the Prema Lounge are open, spacious and the perfect environment for group cooking. With four tutors in the kitchen, you will find the experience both dynamic and intimate, with plenty to do and time for enjoyment and laughter.

 

Retreat Weekend

Because we think that you will want to immerse yourself in the food and cooking as well as the beautiful environment here at Kawai Purapura, we would like to offer a weekend retreat. This would include 4 meals and cooking classes with the Lebels (lunch, dinner, breakfast, lunch) and one nights accomodation (Saturday). This special package will be at the price of
$199 and there will be a minimum of 10 people. Once we have the minimum bookings, you will be contacted with the dates available.

 

Single Cooking Classes

If you prefer to attend a single lesson with meal, this is also possible and will be a lunch or dinner on Saturday or Sunday, subject to availability of places. There will be a minimum of 10 for these classes. Once we have the minimum bookings, you will be contacted with the date and time of your class.

Read More

Prema Dining

Breakfasts.

Breakfast options $4
Tea, coffee or juice $2

Choose one or more options :
- organic oat or rice based porridge served with fresh fruit, dairy, rice and soy milk.
- home-made organic muesli, served with fresh fruit, dairy, rice and soy milk.
- freshly baked sourdough, wholemeal bread for toast with a choice of spreads.
- fresh homemade baking such as raisin and walnut griddle scones, oat hotcakes, fresh apple butter, rice corn and tapioca pancakes.
- omelette

 

Morning and Afternoon tea and coffee
(by prior arrangement)

Plunger Coffee $3
teas $2
cake $4

Cake may include:
- spicy honey and yoghurt ring cake
- prune, nut and rice malt tart
- pear, almond and maple syrup flan

 

Lunch and Dinner (by prior arrangement)

Savory main of the day (grains and legumes) $7.
Accompaniments – cooked vegetables $4,
- salad $4.

Mains may include :
-millet, cauliflower and tofu croquettes
-Minestrone soup with herb pesto
-Lahksa style soup with Asian noodles
-Couscous with Moroccan chickpeas.
-Buckwheat pancakes stuffed with paneer and spinach.
-Seasonal rice risotto.
-Cabbage leaves Stuffed with rice and seitan, tomato sauce .
-Broccoli and Paneer Pie
-Pizza with caramelized onion and walnut cheese.
-Polenta cakes with silverbeet and cannellini beans.
-Indian theme including rice, and lentil dahl.

Salads may include;
-green garden salad
-tomato and herb salad
-cauliflower and roasted red pepper salad
-baked vegetable salad
-pumpkin and rocket salad

 

Dessert (by prior arrangement)

Dessert options: $4

Desserts may include:
-honey and orange baklava
-peach (or other fruit) cobbler
-apple and raisin crumble
-poached pears with coconut tapioca
-semolina and sultana halva with almonds

BOOKINGS ARE ESSENTIAL
Please ensure breakfast orders are made by the previous evening
E-MAIL: retreat@kawaipurapura.co.nz

 

Read More