The Doors

This is something that the power of human will can explain. I believe so much in this project and the success of it depends on everyone who supports it, everyone who is part of the team and understanding that doing this is for the love of food and respect for nature. Starting from scratch is not only for the kitchen… it is for everything, building up relations with the soil, with people who produce marvelous food, with everyone who comes everyday to us to experience something different and special.

This is a lifestyle, I can’t consider this my job… this is my own human nature to be and to do. I need people with a similar mentality or who would like to think like that, because learning is part of the process to get the results that we are focused on for the benefit of us all.

It is important what is in your head, if reading my blog gives you an idea and you are interested… I would love to talk to you


One kilo of Organic Chocolate 70%

Someone came to me and asked me for an anniversary/birthday cake… and well this is the result: chocolate cake, chocolate and caramel ganache in two layers, chocolate and butter icing, fresh garden fruits and flowers, grated almonds.

A party for 30 in a beautiful location overlooking the Lyttelton harbor, in between a macrocarpa and pine forest, the house made by the owner. Created by nature, stays in nature.

Towards a Community Food System

Everyday is a new step and we are finding more doors opening for us. Living in a community like Lyttelton changes your way of thinking and/or reinforces your philosophy of life. I can see a community restaurant happening here, every time there are more people aware of the food environment that surrounds us… food traveling long distances, frozen products such as proteins and vegetables, massive production of foods containing chemicals such as preservatives, emulsifiers, etc… That people are looking for something more natural, more local and healthier foods.

There is a good relation between a restaurant and a market/wholefoods shop, the restaurant depends on the products from the shop and the restaurant promotes and encourages customers to buy products from the shop by showing people what you can do with them. An in-house garden where you can shorten the distance between fresh produce and the kitchen and a local based garden where you can source a variety of products with the idea to show everyone how the nature-human relationship works to produce food, prepare it and serve it on the table.

Community = social = people. People with the same goal in mind, with different ideas but working together towards the same results. Everyone with a different task but doing it because they love the project and out of the happiness it creates for themselves and to be shared with the big family.

To offer a new world of foods or bringing back some memories, to share knowledge about food from nature, how to use it, prepare it, preserve it, eat it, etc. To promote a healthier way of eating and the social interaction of people gathering to share good and honest food on the table.

Tuna…It could be over…

From the Scombridae family, there are only eight different tuna species (Thunnus) and five of those eight are in risk of extinction. I am from the 80’s when the tuna was considered The Chicken of the Ocean and now, 30 years later it is almost over. I can’t believe it, I can’t understand it.

The last week someone bought a tuna for a crazy price… Is this the wake up call we need to stop buying tuna? otherwise we are going to be the killers of a whole animal species.

The problem is always the same one, it’s so profitable! that’s why there is little interest to stop overfishing this animal.

Come on! If you want to eat tuna, have a little respect and go out to fish your own and share it with the whole family to be more appreciative for something that is created by nature. Please, it is your choice.

Garden Manager

Christy Martin & Coral

Growing for our personal eating pleasure has now expanded to our local food parties from home as well as preserving for winter (hopefully they make it that far)! With this in mind I have been sprouting seeds like crazy. When you live mainly from the garden you realize how much you need to grow and have ongoing, ready at different stages and of course having variety to choose from is wonderful and creates more biodiversity in the garden. Our back yard was just a massive lawn on a hill. Now there are 9 terraced beds and on the edges of the garden we have sunflowers, potatoes and pumpkins. I had an idea in my head to dig a bed at the top of the hill and have the pumpkins and gerkins run down the grass. Hopefully it will be a huge success and look so much more beautiful than the lawn. I have also made a row of plants just dug into the grass; they are doing great. Soil is very important so we have 2 compost bins going, a worm farm, kelp fermentation, and organic coffee grounds from a local café. Saving seeds is a natural practice to keeping our varieties going as well as acclimating seeds to our ever-changing climate. Christy also participates in local seed exchanges to find new varieties. Recently bird nets have been going up and staking is taking place. I would love to get to the point where the garden is more of a biodynamic style, everything done in sync with the moon cycles and learn all of the different preparations. There are also plans to build a chicken coop under the plum tree and a goat would be beautiful too. We are a team growing everything from scratch from garden to table. From sprouting seeds to delighting taste buds.

As well as the kitchen the garden is the main part of our food project, nature is the star, and Christy does really well looking after the garden. She has a certificate in Permaculture, and very into herbal preparations, for example distilling, body creams, herbal teas, oils, decoctions, tinctures, vinegars, etc.