It is this philosophy, which is at the heart of every experience the Bhavana Cooking School offers. It is more than just a cooking school; Bhavana is a catalyst for health and wellbeing.
Bhavana Cooking School is the brain child of three girl friends who found that the silver lining to the adversity which had affected them all was in forging a new beginning - a cooking school nestled into the lush Byron Hinterland. It’s here that they turn their simple living philosophy - that whole foods provide not only a living energy but are a healing source as well - into inspirational food for the whole family. Their cooking classes form just one part of a full day picking, preparing, cooking then enjoying a delicious meal, accompanied by some of Australia's finest organic wines. And the Ingredients are plucked daily from Bhavana's own organic garden which is choked with seasonal vegetables, herbs and fruit, and of course the eggs are provided by the carefree Isa Brown chickens who wander at large throughout the property.
We had a chat with them recently, and as well as getting a greater insight into their philosophy behind food, they were also kind enough share some of their flavour-filled recipes with us to enjoy over the warmer months.
“We believe whole foods provide not only our living energy, but are the healing source for so many facets of our life.
“There is pharmacy in every nurtured garden, and a little knowledge and willingness to learn, are the ingredients for creating physical health, emotional wellbeing and longevity of life.
“With spring upon us we are tending to our gardens as they begin to emerge with the new seasons offerings of springs vegetables, salads and fruits.
“Today more than ever, there is a need to understand what is on the end of our forks and how to source and work with our foods to optimise their healing benefits.
“Our classes are always designed around a health topic such as “Spring Cleanse”, “Gut and Adrenal health”, “Liver Rescue”, or “Female Hormonal Health” as examples.
“The classes provide our guests with the skills and understanding for specific food selection and preparation, relevant to the conditions and needs of the body.
“Below we have shared a few of our favourite spring recipes featuring seasonal produce currently available. Enjoy!”
¼ red cabbage finely shredded
2 carrots grated
2 radishes thinly sliced
1 Lebanese cucumber diced
4 shallots finely chopped
Yellow baby tomatoes halved
2 tablespoons of capers chopped
1 handful of bail leaves torn
Juice of one lemon
2 tablespoons of olive oil
Salt & pepper to taste
In a large mixing bowl, combine all ingredients together, mix well and transfer in a salad serving plate or dish. Serves 4
White fish of choice (examples snapper, barramundi, cod, mullet)
2 tablespoons of coconut oil
Salt and pepper to taste
Fresh micro herbs to garnish
Wedges of one lemon
2 mangoes diced
1 avocado diced
2 red chilli seeded and finally chopped
1 red onion finely chopped
2 tablespoons each of coriander and mint
Zest of 1 lime
3 tablespoons of lime juice
Dash of olive oil
Salt to taste
For the salsa combine all ingredients together, cover with a tea towel and leave to stand at room temperature for 30 minutes to allow flavours to blend.
Serve chilled or at room temperature.
Heat the coconut oil in a sauté pan and place the fish skin down and cook until crispy. Season the top of the fish then turn the fish over and finish cooking through, approx. 5 minutes depending on the thickness of the fish you have chosen. To serve, place the fish fillets on a platter and top with a spoonful of the salsa and a spring of mint. Serves 4
450 millilitres of coconut cream
¼ cup honey
1 vanilla pod, split lengthways and seeds scraped
2½ tablespoons of dried edible lavender, plus extra to serve
½ lime zest (finely grated)
1½ teaspoons of powdered gelatin
Combine the coconut cream, honey, and vanilla pod and seeds, lavender and lime zest in a saucepan over medium heat, bring to a simmer, stirring to dissolve the honey.
Remove from heat, cover and set aside to infuse for an hour.
Poor 2 tablespoons of water into a small cup and mix in the gelatin, set aside for 5 minutes.
Place the coconut cream mixture over low heat and bring just to a simmer.
Remove from the heat and poor in the gelatin mixture and whisk until the gelatin dissolves.
Strain mixture and cool to room temperature.
Poor the cooled panna cotta into individual ramekins or a serving dish and place in the fridge for up to 4 hours or until set, with a slight wobble.
Sprinkle with some extra lavender and lime zest before serving. Serves 4
Simply delicious each one don’t you think? Try them at home and then perhaps book in for a stay at one of our luxury Byron Beach Abodes properties over Spring and Summer and you can schedule in one or more Bhavana cooking school experiences while you’re here. Now we think that’s a perfect recipe for fabulous Byron holiday.