G’day from Chef Guy Turland !

Food should be simple, delicious and most importantly fun.

April 6, 2020



Chef In Quarantine

A daily food guide through self isolation with Chef, Taylor Cullen


I need to bulk up my food intake but not allow it to get stuck. I’m bored, there is only so many pushups you can do until you are like screw this I’m going to eat, boredom eating is real and so satisfying. Many moons ago, I worked at a small health retreat in New Zealand, serving only six people a night, a 6-course fine dining menu, unable to use fatty meats, dairy, or refined sugars, it presented a real challenge to not only make things tasty but have a nice texture, the aim was to present a meal where the guest did not crave anything that was missing, harder than you might think, especially when it comes to the basics, like bread and pasta. At this retreat it was not only my food which was taking a turn, but meditation, mental health exercises, and yoga gently crept in, making subtle appearances before becoming a part of my everyday routine, I am yet to find the meditation discipline I had while working at Split Apple, but since then, it just has not felt the same, like flavor, it takes practice, something I have not made enough time for and feel guilty about every day, yet still fleeting motivation. What is it about being stuck somewhere, and motivation going out the window, when I’m working, its usually 12-14 hour shifts, and 2-3 hours of admin which I power through, however, now with no work, and only admin, my motivation goes somewhere distant, and social media/phone addiction creeps in, it’s almost like the constant movement of life, keeps me moving at the pace I prefer.. Am I the only one feeling like this? Yoga has stuck, it goes hand in hand with surfing, which is my absolute passion, I grew up by the beach, surfing every opportunity, this was my bridge to respecting the ocean, and especially the produce it has to offer. To this day, I have not found a better meal than hand-harvesting seafood, costal greens, and seaweeds, to cook over a fire on the beach, it sparks community, its primal and connects me to the earth. It takes me back to childhood, all the senses rolling, on this journey to satisfy a craving for sustenance, Split Apple retreat was the first place I found this off the sand, and one of the only places I’ve been where this is a reality, the best produce, every meal feels like a family meal, fuelled with nutrients, coastal flavors, and local ingredients, just like at the beach, it was the sensation of walking away from the table feeling healthier than I did at the beginning. I’m not a health junky now, I found an amazing balance between eating what I want while maintaining a healthy lifestyle, just a little skill and knowledge goes a long way, and while I did turn into a health nut during this period of my life, with no balance, I would never take it back, I have so much respect for that time because without it, this balance I strive for would definitely sway one way.

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  • 1c sunflower seeds

  • 1⁄2 c flax seeds

  • 1⁄2 c almonds

  • 1 1⁄2 c rolled oats

  • 2T chia seeds

  • 3T psyllium husk

  • salt

  • 1T honey or agave, or any sweetener you like

    5T coconut oil
    1 1⁄2 c water

  • 5T coconut oil

  • 1 1⁄2 c water


  • Preheat oven to 350 degrees F

    Mix all ingredients together in a large bowl, it will become tougher and tougher to kneed.

    After about 10 minutes, you will have a stiff dough, shape as desired with baking paper.

    Bake for 1 hour, let cool before cutting.

    You can cut the bread into slices, wrap in tin foil and freeze for 3 months, I like to toast in in a pan with oil and eat with hummus!!!

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