14/04/2026
Justin and I have always shared a love of cooking. We’ve spent hours in the kitchen making food from scratch, learning from the best, from Broth Bar & Larder in Clovelly.
We spent time with Soulla back when she was running her workshops face to face in her home. Bone broth, fermentation, organ meats, chocolate, cakes.
What she taught us was that the quality of ingredients matters. That traditional wholefoods matter. That where your food comes from matters.
That stayed with us.
It’s how we cook at home, and it’s what we’ve brought into our store Justin is now serving his organic bone broth, broth bombs and homemade kombucha in store, all rooted in what he learnt from Soulla, but tweaked over the years to make it his own.
More than a decade later, we’re still cooking this way.
At my last retreat, The Whole Woman Retreat, Justin was in the kitchen from the first coffee orders in the morning through to the last plate in the dishwasher at night, keeping everyone nourished.
Everything was made from scratch using the same grass-fed meats, seasonal organic produce and wholefood ingredients we source through Empower.
But more than that, they didn’t have to think about any of it. Not one of them cooked a meal, cleared a plate or washed a dish.
That’s what we’ll be creating again for The Inner Autumn Retreat, August 14–16 at in Jerrara, in the hills overlooking Kiama.
Nothing to plan. Nothing to organise. No cooking, no cleaning. Just being looked after for a change.
I’ll be opening bookings to the waitlist on April 23 with first choice of rooms, early bird pricing and exclusive bonuses. If you’d like to be there, you can join the waitlist: https://melissafield.com.au/waitlist/
