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 dietary 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 email@example.com for requests and to arrange a meeting if that is more appropriate.
“Jaynee, I want to thank you for your glorious attention in the food you provided for me and the participants of the Nia White Belt Training. Your attention to detail, flavor and diversity of tastes was a wonderful sensuous banquet! Your presentation of our celebration buffet was indeed extraordinary and sensational.
Ken Gilbert, Nia Training Faculty (Somatic Education for EveryBody, Santa Barbara, CA)
(see more testimonials below)
Fully catered option
Includes: Breakfast, lunch, dinner and dessert, morning and afternoon tea. $55
Minimum 10 people unless by special arrangement.
- Breakfast: $10 continental; $15 full
- Morning or Afternoon Tea $6
- Lunch $16
- Dinner $16
- Dessert $3.50
- Gluten-free catering surcharge: $3.50 per person per meal.
Kawai Purapura 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
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
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
$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.
Kind regards, Barbara
Barbara Grant | Associate Professor, Higher Education | School of Critical Studies in Education | Faculty of Education | The University of Auckland / Te Whare Wananga o Tamaki Makaurau |
“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.”
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 and cherished the moments. I thank you both for your tremendous efforts and would love to be in touch soon for another conference at Kawai Purapura. Thanks & best wishes.”
Sharad Lathker, Facilitator & Events Coordinator, Art Of Living, Auckland, NZ