A simple Ratatouille made while camping at the Flying Fox with organic Tomatoes, Zucchini, Red Onions and Kumara (sweet potato) from Annette’s garden, served with a fresh green Mescalin salad. I was inspired by Annette’s homemade vinaigrettes, and used fresh Strawberries and Manuka Honey in the dressing. Also served with Annette’s home-made multigrain sourdough bread.
I joined Annette & John at the Flying Fox for a few days on my travels, a remarkable retreat on the Wanganui river accessible only by a cable car. The couple have built a number of beautiful private dwellings on the property, established a flourishing organic garden and sustainable energy and composting system, and in general have created an idyllic setting for relaxation, a model for sustainable living, and and appreciation of the Whanganui River.
Annette’s well-equipped kitchen, with the million dollar view of the Wanganui River.
The well stocked store for guests, with a range of organic and wholefood products, including garden produce and freshly-baked sourdough and wholegrain breads.
A sample of breakfasts provided for guests of the retreat, featuring a range of home-grown produce.
