Farm to table

The food is part of the medicine cabinet.

Fifty organic crops grown on the property. A kitchen fifty yards from the beds they came out of.

Most places treat food as hospitality. Here it is part of the protocol — built by the medical team alongside everything else, adjusted to what the diagnostics show, and cooked by people who know what each guest is working toward.

The kitchen grows what it can. Fifty organic crops come out of the garden on the property, and what is picked in the morning is on the table that day. Nothing is flown in to look impressive. That is the whole idea: the shortest possible distance between soil and plate.

A ribbed glass bowl heaped with orange and magenta edible flowers, fresh from the garden

A stoneware bowl of granola with mango, strawberry, blueberries and nuts, finished with purple edible flowers, photographed on the grass

A white bowl of bright green soup topped with a small savoury fritter and a white edible flower, on a wooden plate

Baked eggs in a small cast-iron skillet with a glass lid, served with bread and a side of stewed tomato, on a woven mat

A bowl of golden squash soup with herbs and an edible flower, served with crisp strips and a small dish of avocado

A deep bowl of green salad with dark rye croutons and shaved cheese, with an orange edible flower beside it

Roasted courgette, heirloom carrots and spring onions on a white plate with a green herb sauce

Two open toasts on a white plate — one with pesto and fanned avocado, one with a red pepper spread, avocado and egg

A plated main course — a fillet in a pale herb sauce with broccoli, lime and a grain timbale topped with an edible flower

The drinks

Cold-pressed, brewed and blended on site

Where it comes from

Fifty yards from the kitchen

Timber-edged growing beds planted in rows, running up the hillside with eucalyptus behind

The terraced growing beds cut into the hillside in long curving rows, with the treeline above

The beds are terraced into the hillside below the house. They are worked by hand, and what they produce sets what the kitchen cooks that week rather than the other way round.

A single flan in caramel on a white plate, with a yellow edible flower alongside

A slice of dark chocolate cake under a chocolate drizzle, with a fresh strawberry beside it on a white plate

Waffles fanned across a white plate with chocolate sauce, raspberries, cream and a white edible flower

A bowl of tomato soup with herbs and an edible flower, served with crisp strips and a small dish of avocado

A tall glass of deep red beetroot juice on a wooden table

A glass bowl filled with edible flowers in orange, magenta and violet, picked from the garden

The menu

A season on the table

The kitchen photographs its plates as it finishes them. This is a selection from the current menu — what the garden gave, and what the team made of it.