Some fresh ginger, organic kumara, carrot and onion and garlic, and select spices, and a delicious soup topped with coconut cream, roast capsicum, savoury slivered almonds and spring onion.

After that we made some slow-roast tomatoes – sprinkled with coconut sugar, sea salt, olive oil, thyme leaves and finely chopped garlic, roasted at 150 degrees C for 1 1/2 hours.