Private & Group Catering

At Raw By Nature we take great pride in offering people high vibrational, delicious cuisine that is equally healthful as it is delectable. All catering orders are unique and designed to fit your specific needs and goals, offering superior nutrition in a fun, fresh, creative and nourishing way.

Raw By Nature specialises in:

  • Retreats
  • Events
  • Functions
  • Workshops
  • Private catering
  • Celebration Cakes

Please view the sample menu below.

-All menu items are plant-based and free from gluten, dairy, sugar, preservatives and anything artificial.

-All produce and ingredients are sourced locally and organically where possible and viable.

-Each meal is filled with vibrant, fresh, seasonal ingredients to keep you satisfied and energized.

-Menus will be tailored according to your specific needs and vision.

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Raw Vegan Menu: (Sample only)

Breakfast:

-Tropical Green Smoothies made on almond milk with seasonal fruit, chia seeds, vanilla bean, vibrant greens and mesquite powder. Raw Activated Granola with goji berries, acai, pecans and cinnamon, served with fresh seasonal fruit, coconut yogurt and hazelnut milk

Lunch:

-Raw Thai Coconut Soup with avocado, bell peppers, coriander and Thai basil
-Raw Sushi Rolls with jicama ‘rice’, purple sauerkraut, avocado, mango & sprouts

Dinner:

-Raw Beetroot Ravioli with cashew dill cheese, pistachio pesto and sweet balsamic reduction
-Rocket, Pear and Hazelnut Salad with hemp seed oil and lemon vinaigrette

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Dessert:

-Raw Fig and Mulberry Tart with Coconut Cacao Crust
Vegan Menu: (Sample only)

Breakfast:

-Overnight Bircher Muesli with quinoa flakes, chia seeds, mulberries, figs, pumpkin seeds and flaked almonds, served with coconut yogurt and passionfruit coulis
-Gluten free fruit & nut bread served with fresh lemon or raspberry chia seed jam

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Lunch:

-Slow-Roasted Sweet Potato & Coconut Soup with macadamia & bush pepper dukkha
-Tri-color Quinoa Salad with French green beans, squash, cranberries, pecans and fennel, topped with white bean hummus, grilled asparagus spears & micro herbs

Dinner:

-Buckwheat Noodles topped with slices of balsamic roast pumpkin, miso glazed tempeh, steamed greens, fresh ginger, coriander and black sesame seeds.

Dessert:

-Raw Salted Caramel and Passionfruit Cheesecake with a Pecan Vanilla Crust

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For any further enquiries or to discuss a booking please contact me

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