Starters:

• Dolmas with a sweet and savoury pine nut and raisin filling
  rolled in Margaret River grape leaves
• Warm marinated mushrooms stuffed with savoury basil
  pesto
• Mini falafels of nuts and herbs served with creamy sprouted
  chickpea hummus
• Almond crackers topped with olive tapenade and sun-dried
  tomato paté

Salads:

• "Wilted" greens enrobed in a rich avocado dressing
• Shredded beet and carrot slaw in a creamy dressing with
  sweet sultanas
• Macadamia, cashew and almond cheeze platter with a
  selection of fresh and dried fruits
• Traditional Greek salad with crisp greens, olives, nut "feta"
  cheeze and olive oil dressing
• Asian Pad Thai of coconut noodles with sprouts, coriander,
  onion and a sprinkle of cashews
• Collard wraps rolled with crisp vegetables and papaya with
  a sweet and sour sauce

Soups:

• Luscious curry-spiced coconut soup
• Creamy avocado soup topped with diced tomato and
  cilantro
• Flavorful miso with spiralised vegetables
• Hearty tomato soup with chunky vegetables

Mains:

• Tuscan pizza with sun-dried tomato sauce, macadamia
  mozzarella and fresh vegetables
• Zucchini spaghetti with a rich "Alfredo" nut sauce
• Lasagna of layered zucchini slices, portabello mushrooms,
  tomato sauce and macadamia nut cheeze
• Veggie towers of fresh vegetable tiers seasoned in a
  delicious marinade

Desserts:

• Warmed apple and berries with a crisp crumble topping
  and a scoop of vanilla ice cream
• Delicious key lime tart with a nut and date crust
• Fluffy coconut cream pie whipped from fresh young
  coconuts
• Decandently rich and sumptuous chocolate tart with fresh
  berry coulis
• Brazil nut carrot cake spiced with cinnamon, nutmeg and
  cloves topped with icing