The third pillar of Wellbeing at VBG is healing foods. Head Chef, Brad Roe shares our passion for serving ultra-fresh cuisine made from VBG grown and locally sourced ingredients. Brad’s creative flare is in evidence in edulis Restaurant (open 12-4pm daily). Our Curator has selected unique and interesting vegetables to grow in our nursery beds and serve alongside our exotic mushrooms, micro-herbs and living-salads. Foods picked whilst at their freshest contain the most nutrients, boosting their wellbeing properties.
Brad, a cookbook writer, is busy researching and experimenting with unusual ingredients from the Garden to create new tastes like Eucalyptus salt or Crab Pear Syrup.
SIGN ME UP!
If you would like to receive regular news, updates and offers from VBG, please sign up here...