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How to cope with grief
Great barrier grief. The abyss of grief is a chasm so vast that no compass can navigate its exodus. Time is suspended, daily tasks rendered impossible. It is the only state where time and date are so irrelevant that the segmentation of society’s structure is blindingly apparent. As if in apology, time slowly returns and allegedly can heal all wounds. Coping with grief is a kaleidoscope of knots and kindling scars. The multifaceted void knows no remedy but rest. Distraction is futile, … [Read more...] about How to cope with grief
Croc & Roll
It’s almost two years since the tropical paradise of the Whitsundays was devastated by Cyclone Debbie. The once lush and luxurious playground was decimated by a category IV cyclone as the eye of the storm passed directly over Airlie Beach leaving a trail of destruction in its wake. Unless you have lived through it, it would be hard to fathom the intensity of wind gusts in excess 260kph bellowing at the door. In the spring of 2018, I made my maiden voyage to the Whitsundays, a group of 74 … [Read more...] about Croc & Roll
How to price yourself into your market
I've been mentoring health practitioners, cafe owners and chefs for over five years professionally. One of the biggest issues they collectively face is how to price their product effectively. In particular, health practitioners are a shy mob when it comes to billing and they find it challenging to charge their true worth. So let's take a look at what holds one person back and propels another forward with a clear strike. Business Owner A - The Hourly Rater Charges the going hourly rate … [Read more...] about How to price yourself into your market
Why you should stop charging an hourly rate
If you've ever been self-employed in the healing arts or other creative health pursuit then you'll probably agree that one of the biggest hurdles is knowing not what to charge, but how - and when. The path of the freelance health and wellness consultant is paved with good intentions, manifestation and hope, however hope does not pay the bills. If you are still surviving on a pray and pay existence in your wellness or food service business, it's time to now look beyond scarcity and survival and … [Read more...] about Why you should stop charging an hourly rate
The hijacking of nutrition
Originally posted 17/8/2017 A myriad of claims feed contemporary society that clean eating can make you live longer, decrease cancer risk, or boost energy. There is a long history of marketing products that capitalize on teaching people to eat right, which itself transcends the dietary advice itself. Teaching people to eat right can alleviate their morals, improve their characters and solve some of the most pressing social problems facing them at the time. The goodness of good citizenship … [Read more...] about The hijacking of nutrition
Cancellation Policy
Cancellation Policy Gowings Food Health Wealth & Byron Bay Cooking School reserve the right to alter, amend all or any of the arrangements contained within events, cooking classes, consulting and mentoring programs. No refunds. A replacement may be nominated. We cannot accept responsibility for students or delegates’ late transport or non-arrivals due to delays. … [Read more...] about Cancellation Policy
The science of detoxification
Back in my nutrition student days, circa 2000, I used to jest that it was all uptox-downtox, retox-detox. Primarily because I was still living in Melbourne and hanging with the nicest, if not the wildest people! Our late night antics seemed as though they went for days. A hangover from my former life as a publican desperately trying to understand the concept of balance that people speak of. As a hedonist, this paradigm was as foreign to me as my trip to Zanzibar, however over time and eight … [Read more...] about The science of detoxification
Beaching to the converted
When you live in a tourist town it is easy to take the landmarks for granted. When it comes to cooking, you’re only as good as your last dish, or for the diner it's the memory of what you recently ate and where. Think about the last café or restaurant meal you visited and then check in with your upstairs brain to see what you recall. For me, it was my beloved tarragon chicken at The Rails last Saturday because it was the best I’ve had. It was late in the afternoon, the pub was not busy and I sat … [Read more...] about Beaching to the converted
The Healing Feeling
An excerpt from my book The Healing Feeling first published 2012. My voyage across the nourishing waters toward the healing arts began when I was a teenager. I broke my leg riding my little green motor scooter on a crisp autumn Melbourne morning. I don’t really remember how the accident happened, but clearly I was in the wrong place at the wrong time. Or was I? Everything happens for a reason and the memory of the impact is deliberately dim. I blacked out but then I saw the light. My … [Read more...] about The Healing Feeling
The Kitchens Resident Chef Sam Gowing
We sat down with the resident chef of The Kitchens, Samantha Gowing and asked her about all things food! Sam gives two demonstrations per day on The Cooking Stage at 11am and 1pm every Thursday, most Saturdays and the occasional Fridays. So before you go see her cook up a storm, read all about the woman behind the food! Why did you become a chef?I’ve been cooking since I was six years old. I grew up sitting around the tables of my Dad’s first restaurant in Melbourne, and … [Read more...] about The Kitchens Resident Chef Sam Gowing
Aloha – Well into the future
The rosy fingered dawn illuminates the snow capped mountain peaks beyond my villa window. The crisp morning air bristles the back of my neck as I hustle along the marigold lined pathway to the panoramic yoga room for the first of two ninety minute yoga practice sessions each day. As the spring sun burns off the overnight cloud that drapes the mountain range, our internal hara ignites through yogic breath work and asana unpacking busy minds and releasing tight hamstrings and constricted tendons … [Read more...] about Aloha – Well into the future
A very short history of Gowings
The Gowing name has been synonymous with good food, bars and cars in Australia since the automative boom of the 60s and the gastronomic boom of the 70s. Excerpt from The Byron Bay Echo 2009 by Victoria Cosford. Samantha Gowing was 20 years old when her father’s horse won the Melbourne Cup. His hand gripping hers, she watched as What A Nuisance came hurtling over the finish line – and even, later on, meeting the Prince and Princess of Wales could not compete with that entrancing … [Read more...] about A very short history of Gowings