Big beautiful breakfasts, burgers, fish and chips, sandwiches and wraps, muffins, cakes and slices, fresh salads, take home meals, and more! I'm the manager of the The Bistro @ Wyangala Country Club. I cook almost always "from scratch", making my own bone broth/stocks, and growing some of the herbs and vegetables organically, plus buying locally from some great growers. I also have my own free ran
ge chickens and ducks. I use mostly whole foods. Many recipes are naturally gluten free, and some meals I make with special gluten free options. I am careful to use gluten free utensils and workspaces for meals labelled Gluten Free (GF), and we have a separate deep fryer for gluten free products, but I do cook with gluten ingredients in my kitchen, so cross contamination can occur. I've been a natural therapist for 40 years so I also can provide a range of certified organic herbal tea blends, homeopathy to order, colloidal silver and essential oil blends, hand sanitiser and foaming Castile soap pumps. I also make a wide variety of preserves, marmalades, jams, pickles, relishes and chutneys, as well as Kefir and Kombucha cultures and products. I make my own red meat or chicken Bone Broth (super stock), slowcooked 5 days to extract valuable nutrients, and I use this in my cooking, adding valuable flavour, nutrition and body to my cooking.
