The Executive Chef at Capella Lodge loves getting their hands dirty… in the garden that is! A passion for foraging is evident in the rapidly expanding kitchen veggie patch – relationships have been cultivated with plants and islanders alike, who have opened their gardens, in a warm show of community, enabling the Capella kitchen to showcase the local harvest in a single dish.

Go foraging on Lord Howe Island with the resident chef for pea flowers and sea spinach at Blinky’s Beach followed by a visit to local Nobbs’s garden, who supplies the lodge with a bounty of eggs, vegetables and edible flowers. Rocket flowers, nasturtiums, watercress, oxalis, and various sea herbs are just a small example of the local leaves and flowers used on all of dishes.