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Feeling the need to share more of our beautiful creations from the Brown Paper Kitchen so you can have more insight into what we do here on the daily!

This are some of our delicious, nourishing and veggie based options we prepare for events.


  • Mexi bean lettuce cups with avocado salsa
  • Vegetarian rice paper rolls – we serve either with spicy peanut dipping sauce or a miso dipping sauce to cater for those who require a nut free events
  • Teriyaki veggie sticks – tofu, mushrooms, broccoli
  • Roast capsicum, caramelised onion and thyme tarts (besan flour – chickpea – used here to create the gluten free pastry)
  • Sweet potato bites with minted pea and micro herbs
  • Haloumi sliders with housemade tomato relish (we add activated charcoal to our slider buns to ease digestion and of course let’s admit they look great!)

Other items you’ll see on the vegetarian menu include:

Chilled avocado soup shots with microherbs (gf)

Crisp lettuce cups with lentil and water chestnut san choi bow (gf)

Betel leaves with tofu, shredded coconut, peanuts and lime

Sweet potato, Spanish onion and coriander pasties

Buckwheat bread with:

  • Hummus, cherry tomatoes and coriander
  • Avocado, roma tomatoes and basil
  • Herbed tahini, pumpkin and parsley
  • Baba ghanoush, roasted capsicum and dukkah
  • Tahini, pickled red cabbage and dill

Rice paper rolls with cashew lime dressing:

  • Pumpkin, kale and spring onion
  • Green peas, lime and sprouts
  • Spelt bruschetta with :
  • smashed broadbean, pea and mint
  • olive tapenade
  • roma tomato and basil
  • cashew cream cheese, tomato, capers and sprouts

And of course there are a stack more, but we’ll just tantalise your appetite for now.


Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

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