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.