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. INGREDIENTS 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
