Here at Honest to Goodness, each season we like to take the time to ‘put the tools down’ and share a meal together to connect with co-workers and enjoy some seasonal, local and organic food.

Wholefood Chef Angie Cowen from Angie Gluten Free created an amazing menu for our winter lunch.

We were spoilt with...
Starter
Warming Pumpkin Soup

Mains
Roasted Vegetable & Quinoa Salad with  parsley tahini dressing.
Spinach & Leek Quiche with brown rice pastry and sweet tomato chutney.
Seasonal greens salad with blanched broccoli, activated almonds with a lemon and extra virgin olive oil dressing.

Sweetness
Chocolate Flourless Cake and Coconut Roughs

Angie likes to buy her food as locally as possible so frequents Frenches Forest Farmers Markets and showcases other NSW producers like the eggs in the delicious quiche we enjoyed.

The H2G team made two warming drinks for the chilly occasion; an organic spiced chai tea and an organic dairy-free hot chocolate with raw cacao powder, Coco quench milk, cinnamon and honey.

The table was decorated by our staff, with garden foliage in recycled paper bags from our warehouse, and some gorgeous Queen B candles candles which arefree of paraffin, soy and palm wax or any other toxic or environmentally damaging additives.

Angie was kind enough to share her Coconut Rough recipe with us!
These were a great chocolate alternative treat, using carob, tahini and our very own organic coconut butter.

The winter staff lunch was such a success, we can't wait for Spring!

Thank you again to Angie for preparing such a nourishing winter lunch for our staff, and of course to our team for bringing the event together and creating such a warm and sharing meal.