Life was getting too complicated and heavy for me so i decided to cut myself off from my world for a week.
I heard about this place in Bangalow near Byron Bay NSW. I heard it was an amazing place to focus on one’s self.
I arrived at this amazing property. The staff were amazing, so personal and nourishing. I didn’t feel like a number or customer at all, I felt like the staff were my friends. They were so comforting.
I realised and discovered many things about myself by speaking to the staff and a group of lovely ladies that I had met who were on their own journeys at the retreat.
My experience at Gaia opened my eyes to the world, I saw it differently after I spent time there. I will keep my personal experience to myself.
I will however share my delicious experience with the world. The ladies I met were lovely. These ladies shared their journeys with me. There were 6 of us who bonded over breakfast, lunch and dinner.
We had never met before this trip but over these three meals everyday for a week amongst our time outs and spa treatments, I looked forward to sitting with these ladies to share our stories.
Here is what delicious food we ate while bonding. This food made by Gaia chefs were all healthy, gluten free and organic. The food changed my way of eating and my views on food.
Thankyou Gaia for your amazing spirit, care and incredible food.
If anyone needs some time out from the world to focus on themselves I recommend Gaia Retreat n Spa
Before I left, I asked the chefs to write down the weeks menu so I could have all the info for what I am about to share. Apologies if the photos are not of the best quality, I used my I-Phone, i still have the old 3G phone :(
By the way…every night GAIA served a three course meal for dinner…every night :)
I arrived on a Sunday evening and as I arrived to sit for dinner, I was told it was Vegetarian Sunday.
Well I can only say that it was the most amazing vegetarian meal I had experienced.
Entree: Watermelon and lime gazpacho. Witlof leaf, ricotta, pomegranate and hemp seed San Cho Bow.
Main: Lubiah Bi Zat (Lebanese green beans), Majadra (middle eastern lentil rice pilaf), cucumber yoghurt, crispy shallots, tomato and green chilli salad.
Dessert: Fresh fig and orange salad, halva, rosewater syrup, fresh mint, sweet labna
NOTE: Every day for breakfast Gaia provided a buffet of fresh fruit, salmon, musli, yoghurt, seeds, poriddge, brown rice and toast. Accompanied by a hot breakfast……
Monday brekky: Spanish omelette
Grilled haloumi and chick pea salad with zatar spice
Entree: Thai green mango salad with sous vide spanner crab, nuoc cham dressing with Dragonfruit and lime sorbet
Main: Crispy skin ocean trout in sweet soy marinade, avocado pineapple and tamarind salad, fresh coconut sambal
Dessert: White sticky rice with fresh mango and sesame
Poached eggs on sweet potato and cumin rosti, with saute spinach, mushrooms and tomato compote
Grilled eggplant and ricotta gnocchi with steamed asparagus, tomato relish, green salad and herb dressing
TUESDAY DINNER (valentines day dinner)
Entree: Saute mushroom, roast zucchini, confit tomato, corn, hard boiled egg
Main: Macadamia, ginger and coriander chicken with red quinoa, broccolini and carrot salad
Dessert: Roasted apricots with maple, honey and lemon thyme brandy cherries, coconut cream, freeze dried honey and blood orange, chilli and tomato sorbet (thats right savoury spicy sorbet)
Cinnamon oats with banana and maple
Scrambled eggs with zucchini, rocket, lemon salad and rocket pesto
Indonesian fried rice with tofu, roasted chilli jam, gado gado salad with peanut lime dressing
Entree: Tomato, basil and bocconcini salad, crouton wafers and vino cotto
Main: Scotch fillet with bean lemon fennel salad ( they served fish that night but I asked for red meat that night due to my low iron levels) Strangely enough I would have preferred the fish….what’s happened to me?
Dessert: Banana brulee, maple syrup, pecans and lime
Poached eggs with corn fritters, spinach and tomato sauce
Entree: Parsley, parmesan and garlic stuffed swiss brown mushrooms, steamed asparagus, balsamic reduction
Main: Crispy skin sage roast chicken breast, carrot and zucchini tagliatelle, tomato and verjuice dressing, green olive tapenade
Dessert: Dark Madagascan flourless chocolate cake with vanilla yoghurt….no words
No image because i didnt eat breakfast on Friday…I was still full from the two pieces of cake the night before :)
FRIDAY LUNCH: MY LAST MEAL AT GAIA…SAD
Japanese Quinoa salad with steam greens and tahini sauce
Farewell Gaia…thankyou for an incredible inspirational week…
Gaia have recipe books for purchase, please refer to their website