Catering at Into the Wild
We know that not everybody likes to eat in the same way. So we have decided separate the catering from the ticket price to give you more food options. You may choose one of these three food options or a mixture of all of them:
1. The festival has its own full time caterer on site (see below) who will be preparing food during the whole 6 six days. Her name is Amanda Christenson from Thoughtful Food Co. You can purchase catering from Amanda either for the whole festival or a part thereof, i.e., for one day, three days or six days. Amanda's cooking is extremely healthy and organic.
3. You can also self-cater, if you wish. There are two fully equipped kitchens on the property where you can cook yourself either to keep costs down or because you have special dietary needs. The town of Nowra is also a 10 minute drive away where you can purchase anything you may need.
The retreat menu from Amanda Christenson from Thoughtful Food Co.
Purchase catering from Amanda via the Trybooking link given below.
Price per day $55 - this is 3 meals (casual payment ie two days only )
Price for 3 days $150 this is 3 meals a day
Price for 6 days $270 this is for 3 meals a day
Choice of breakfasts
Gluten free cereal and fruit
Toast - either gluten free or sourdough with assorted spreads and jams plus a fruit platter
Moroccan baked eggs with haloumi
Vegan French lentil spinach & mushroom bowl
Choice of Lunches
Veggie wraps - gluten free and vegan
Chilli bean spinach and sweet potato Nachos - gluten free and vegan
Pulled organic pork roll with apple and fennel slaw
Buddha bowls - gluten free and vegan ( add chicken )
There are only two choices for dinners each night a vege/ vegan and a meat dish and they will be served in individual portions
First evening (25/01)
Baked fish parsels with crunchy potatoes with apple and fennel slaw
Baked stuffed mushrooms with crunchy potatoes and apple fennel slaw
Second evening (26/01)
Beef Lasagna served with green goddess salad
Zucchini lasagna served with green goddess salad
Third evening (27/01)
Chicken and chorizo paella served with vegetable salad
Vegetarian paella served with vegetable salad
Fourth evening (28/01)
Soy spiced chicken wings and vermicelli salad
Soy spiced baked tofu and vermicelli salad
Fifth evening (29/01)
Fish curry with Persian rice and pappadums
Vegetable curry with Persian rice and pappadams
Sixth evening (30/01)
BBQ with 3 side salads
These are loose menu ideas but very good representation of what she will make. There will be big bowls of fruit and containers of my energy mix along with raw cacao bliss bombs as well.