Past Events

As with life, and ourselves, everything is in a constant state of change and is completely unique. Our menu is created to reflect the seasons offerings, our clients wishes and the nature of the celebration.

Previous corporate clients include Teacraft, TACSI, Ooooby, Kate Dambach yoga (3 day yoga retreats), Paula Kimberley yoga (3 day yoga retreats). 


Pickle Club

First Wed of the Month

A community event for burgeoning pickle enthusiasts. The structure is simple: bring anything you've pickled, fermented, cultured. The most informal, joyful sharing of eats and knowledge, we simply ask questions and learn from each other's ideas and experiences.

Begins 7.45pm, usual duration is 45 mins.
Option to join for vinyasa yoga class beforehand at 6.30pm, suitable for all levels.


Fill up for Same Cup: a fundraiser dinner in collaboration with Same Cup and the New Paradigm

October 29 2018
When Ben of the New Paradigm coffee roasters approached me to cater for a fundraiser event for Same Cup, I was absolutely thrilled. Same Cup is an initiative providing support for the under represented to progress further than entry level positions in the supply chain of coffee. Hosted by Demelza of Same Cup, we held two sittings that welcomed a diverse range of diners all eager to support our cause, share a multi-course meal and taste very damn special coffee. 

Venue: 
Fleetwood Macchiato
​www.instagram.com/fleetwoodmacchiato/

Links to co-collaboraters:
Same Cup: 
www.samecup.org
​The New Paradigm:
thenewparadigm.com.au

Friday Feast: a collaboration with Welcome Dose specialty coffee

Friday September 14th 2018
6:30pm
Welcome Dose, the Cannery Rosebery

Friday Feast is what happens when great coffee, great food and great people collide. A collaboration between Welcome Dose Specialty Coffee Roasters and Hara Wholefoods, this multi-course plant based feast is inspired by coffee from the Kagongo co-operative in Kenya and promises to be a little special.

It's not often that a barista/coffee taster/caterer creates a menu inspired by coffee, or that a coffee roaster/bar legend/hostwiththemost will curate the drinks for that menu. Join us in celebrating the uniqueness of particular coffees, expressed through food drink and good times in the gorgeous warehouse space that is Welcome Dose.

Ticket options include 4 course meal only, with option to include matched wines or matched non-alcoholic beverages. All food is plant based, any other dietary requirements please mention when booking.


Mind Feast: an intimate banquet of magic and delicious eats

 Sunday 9th September 2018
6pm
Paddington, exact location revealed upon booking
$55

Join us for an intimate banquet of conscious magic from Adam Axford Magician and Wordsmith, fuelled by Hara Wholefoods. This promises to be a night of intrigue, delight and deliciousness.

Adam Axford uses his incredible gifts and expertly honed skill to create a state of wonder within the imagination. In his words, "magic can be beautiful, inspiring, challenging and powerful". Allow him to share this with you, as he has done for so many globally in corporate, humanitarian and social contexts. www.adamaxford.com.au/

And a banquet isn't quite a banquet without a delicious feast involved, shared amongst your wonder filled friends.
With only eight places available, don't hesitate to reserve your space in these festivities. To book and for more information, shoot me an email hello@harawholefoods.com
Sunday 8th July 2018

Hilda's 1st Birthday

An honour to bake not just one, but two special cakes to celebrate the first revolution around the sun for Hilda, and the first year of parenthood for Carla and Emmad. Hilda's favourite fruit is blueberries, and she's dairy free, egg free and soy free. So;
~ Blueberry and coconut cheesecake
~ Lemon and rosemary cake

JULY 1st

Ooooby Eats feat. Kurrawong Organics

At Hara Wholefoods, we are truly passionate about about honouring where our food comes from, incredible produce and all things food fairness. We've been huge fans of Ooooby for years, and are so excited to be collaborating on the seasonal celebration that is "Ooooby Eats".

On July 1st we celebrated winter's offerings with a multi-course dinner held at Rolling Penny cafe, cocktails by the ever impressive Trolley'd, and live music and great vibes by Tiago De Lucca. Such a joy to create a menu highlighting the incredible produce from Kurrawong Organics, one of Ooooby's inspirational producers, and even better to have multi-generational farmers Lesley and Tobias in attendance! It's not often we have the chance to share a meal with those who grew it, and this connectivity to our food source resonates deeply. Incredible evening, incredible feedback, and cannot wait for the Spring edition.

Reviews / write-ups:
Concrete playground concreteplayground.com/sydney/event/ooooby-eats-2/
Naturely shop www.naturelyshop.com.au/tips/ooooby-organic-food-out-of-our-own-backyards/

Links to legends/collaborators:
Ooooby www.ooooby.org/sydney
Rolling Penny cafe rollingpenny.com.au/
Trolley'd trolleyd.com/
Tiago De Lucca soundcloud.com/tiago-de-lucca
Kurrawong Organics www.facebook.com/Kurrawong-Organics-122760097834929/


Photographs by Chauk wearechauk.com/
Saturday 18th May 2018

Lauren's 30th Birthday

Late autumn backyard birthday celebrations to mark 30 years on this earth for a very dear friend. For whom i would get on the earliest flight, and do my darndest not to lose my mind when the venue's oven was broken.

Menu

~ Turmeric, coconut, potato, basil
~ Mandarin, fennel, rocket
~ Dahl, red kraut, corn tortilla
~ Coconut, lime leaf, chilli, cabbage, coriander
~ Barley, zucchini, roast lemon, dill
~ Eggplant, Sri Lankan sambal, bao
Friday 17th May 2018

Jadon & Alyssa's wedding

With a delayed landing due to extreme weather, it seemed that Byron wasn't ready to deliver the tropical paradise i was looking forward to. Luckily I'd arrived a day early, when the skies were determined to shed their heavy rains prior to the actual wedding day. Time on my side for once, this was a dreamy catering job featuring sunrise coffees and pies on the beach before diving into the kitchen for the day. With an eye for the truly beautiful and unique (unsurprising considering their incredible retail space www.youearthme.com ) Alyssa and Jadon scoured the hidden corners of Sydney for crystal servingware and allowed total freedom with the menu. 40 close friends and family, backyard oasis and a cheeky fireworks show by the ocean... dreamy.

Menu

​~ Sweet potato noodle, cashew miso, coriander mint lime
~ Spiced chickpea, pickled beansprout, tamari chilli cashew, tortilla
~ Pumpkin, turmeric kraut, sesame
~ Coconut, cabbage, lime
~ Fennel, mandarin, rocket, mint
~ Pickled cucumber
~ Pickled chilli, lime, ginger
Photographs by: www.breathinglight.com.au/
Friday 13th April 2018


Kat & Sian's Wedding

Early 2018 I received a call from a close friend. She had news. She was getting married. And wanted to know if i'd be interested in catering. A celebration of all things love, this was definitely an occasion of authenticity and generosity and i am to this day still humbled by the trust and support.
100 people, gluten free except for a side table of Brickfields bread, and of course, all plant based.
Menu
   ~ Charred capsicum, walnut, hommus
   ~ Quinoa, pomegranate, herbs, lettuce wrap
   ~ Potato, peas, Persian spices
   ~ Tomatillo, cauliflower, cucumber, herbs
   ~ Rainbow carrots, chickpeas, curry leaf,
       mustard seeds
   ~ Watermelon, beetroot, roasted grape,
       raspberry, basil.
   ~ Pickled fennel, orange, shiso, dill, pistachio
Photographs by: www.lucyparakhina.com/
Venue: www.the-sheds.com.au/
Friday 25th August 2017

The Ding Hay Do: an English  countryside wedding


Of all the feasts I've ever been involved with, this one was incredibly special. Not only was it a completely family and friends built wedding held in the groom's family barn in the English countryside....  but it was my sister's wedding. An absolute honour to contribute in the smallest of ways; whilst organising salads for 100 people on the other side of the world sounds daunting, in reality i just had to rock up and execute on the day. Many spreadsheets were made, and on the evening after the official marriage and before the ceremony our united families peeled, grated, chopped and drank G&T's in the greenhouse. A pure labour of love, with an army of willing helpers and a pizza van to boot, this proved the possibility of large scale nourishment and joy.

Menu

~ Tomato, pomegranite, capsicum
~ Citrus, chickpea, carrot, mustard greens
~ Snowpea, medly of herb, mixed leaf
~ Stonefruit, red cabbage, corn, lime

Photographs by: breathinglight.com.au