Producing a cookbook takes months, and I am deeply grateful for Sam Gowing, my creative partner in publishing cookbooks. From her visionary proposal, adept project management and steadfast belief in this undertaking. We were able to create a stunning cookbook. The Gwinganna Gourmet cookbook is a collection of new food thoughtfully crafted with love and care to nourish the whole family, from vibrant salads to comforting soups, innovative protein-rich, plant-based plates, party show stoppers to irresistible happiness-boosting treats – all with harmonious union of flavour and nutrition.
We could not have done it without our extraordinary Head Chefs, Steven Crawford and Justin Addie. The four of us spend two beautiful weeks at the Residences at Gwinganna lifestyle retreat. The Chef’s fabulous knowledge of preparing and presenting dishes for the camera helped me style the set. The kitchen brigade, Denise, Flavia, Amanda, Sam, Jack and Ian, worked effortlessly behind the scenes.
Our green-thumbed gardener, Lisa Chapman, supplied us with fresh greens and artfully crafted displays of edible flowers daily.
We chose to work with a local printer Heaneys Performers in Print, because it allowed us to work more closely and more efficiently. Ric Dellosa, we are so thankful for meeting the deadline and helping us to deliver a magnificent book.
No amount of recipe writing and testing can go to print without a solid proofreader, and to our team member Sharon Timms, we extend our appreciation for your meticulous proofreading prowess, seamlessly bringing together our words into a harmonious narrative.
When it comes to food styling, it starts with creating the mood board and from there we derive the colour scheme. Selecting and choosing the food set boards, often hand-painted to suit the new colours for next year.
Next is selecting the ceramicists whose artful craft fits the mood board, look, and style chosen for the client.
Thank you to our ceramicists, ML Ceramics by Melissa Lellouche, BEC Ceramics by Rebecca Hansen, Sos Ceramics by Jacqui Sosnowski, Catherine Lane Ceramics and Courtney Dacey for your beautiful art to grace these pages, bringing these recipes to visceral life.
To our dedicated client, where would we be without you? You have all contributed to this book directly or as constant support to Gwinganna’s ever-evolving success. Thank you to Arlene Reid for your invaluable assistance in checking and ensuring the accuracy of our recipe writing. Immense gratitude to our Retreat Manager, Kate Martin, for your enthusiasm for this project and assistance with early morning lifestyle photography.
Lastly, to Tony de Leede and Deb Munster, Gwinganna’s visionary leaders and we express our heartfelt gratitude for your unwavering support and for saying ‘yes’ to this endeavour.
Gwinganna Gourmet Cookbook available here.
