Retreat in Cyprus

sntopia

at tohani house

at a villa in Cypriot summer, a group of old and new friends celebrated their love for music and creativity. they danced, they painted, they listened, they cooked and they ate.

retreat chef

The SNTopia retreat is about bringing people together over enjoyment and creativity. The meals I created reflected the colorfulness of life and the joy of a shared experience. To sustain everyone for the whole week, they were nutritious and balanced in comforting starches and fresh local ingredients.

Focus
Flavorful, Filling & Healthy

Meals
Breakfast, light Lunch & big Dinners

Duration
7 Days

Amount of People
15-30

Menu

  • HOMEMADE GRANOLA
    & yogurt, local fruits, caramelized apple with honey and cinnamon

    SPANISH TORTILLA
    & potatoes, eggs, bell peppers, fresh parsley and mojo verde

    PANCAKES
    & fresh fruits, cactus figs from the garden, various spreads, berry sauce, homemade hazelnut chocolate cream, maple syrup

  • WRAPS & SANDWICHES
    & salads, tahini sauce, fresh vegetables, herbs and corn

  • PLANT-BASED MAC & CHEESE
    & caramelized onions and various salads

    BEET AND OAT BURGERS
    & various fresh toppings, caramelized maple onions, tahini sriracha mayo, parsley pesto and homemade garlic fries

    FRESH PASTA WITH ROASTED RED PEPPER SAUCE
    & various fresh salads and plant-based cheeses with roasted beets and plums and chives

    CARAMELIZED MUSHROOM MEAT
    & white bean and beet salad, roasted aubergines with tahini drizzle and pomegranate seeds, olives

    PEANUT VEGETABLE CURRY WITH VEGGIES FROM THE GARDEN
    & pink rice, chopped herbs and peanuts and crunchy cucumber salad

  • Fresh fruit & chocolates

    Veggies & bread with hummus

    Tea & fruit infused water

Cooking class

Cook like an Artist

How do you combine flavour in a way that doesn’t just touch your belly but your soul? And which ingredients create what sensations in your tastebuds?

In my cooking class, I guided a group of 10 people through their own culinary experience. Making pasta, creating your own personal sauce recipe, and connecting with a group over a shared cooking and eating experience.

  • Making pasta is hard, right? Actually, no! We learned 3 pasta shapes that are easy to make in your own kitchen, no tools necessary. I also explained the necessary ingredients and different kinds of flour we used.

  • What are flavours and how do they compliment each other? We dive into a table of ingredients and start sorting them into different categories. What goes good together? What doesn’t? This step helps you get in touch with different ingredients and what they could be used for.

  • Now we get creative! In pairs, the participants had to create a concept for a dish and draw or write it down. Then, they created a pasta shape and complimentary sauce from the provided ingredients using the new knowledge they acquired before. From “A second kiss” to a “holiday in Tuscany” we had various creations that we all presented at the end and then ate over a shared dinner table.

  • SHAPE IT.

  • TASTE IT.

  • DRAW IT.

  • COOK IT.

  • DISCUSS IT.

Next

Flavour of Flow