At Ritual we present our diners with an innovative menu style, in that there is no written menu. Instead we provide taster spoons containing the base flavours of the dish and ask the diners to choose via their palate. Our aim is to get our diners thinking about flavour and what their preferences are. We take the diner on a tasting journey comprising 12 courses including an entree, main, dessert, fun interim dishes and palate cleansers. It is degustation style with a twist. We use new flavour combinations based on their volatile molecular profile and both traditional and cutting edge techniques to create food with a WOW factor you could not cook at home. We are constantly researching traditional and new ways to create dishes that will inspire our diners.
We are focusing on Australian grown especially local Ingredients, that are environmentally and ethically produced and with these we are playing with smoking, salting, pickling, drying, slow cooking (sous vide and roasting) as well as cutting edge techniques and equipment such as cooking with liquid Nitrogen. We are researching traditional gastronomic methods and are making our own yoghurts, cheeses, and butters while always seeking to understand and view these through new fresh eyes. We are growing our own heirloom herbs and vegetables. Our meats are sourced from farmers where close relationships have developed and where we know their ethical ideals match ours. We are working with winemakers, brewers and tea companies to acheive our goal of a complete wine, beer and tea match with every dish. We are enthusiastic for all things gastronomic and aim to ensure this shines through into our cuisine and encompasses our diners.
We are interested in Chefs as Artists, food as their medium and event dining as interactive performance. We are working on numerous event dinners that pull together musicians, varying artist, circus performers, metal workers, glass blowers, perfumers to name a few. We are interested in multisensory dining and mood food and see the value of research in a restaurant setting. We have commenced a recent collaboration with the University of Newcastle, conducting our first honours project this year with more to follow in 2011.
Sustainability at Ritual
As business people in our community we are mindful that we have a responsibility to show leadership in securing a sustainable future for ourselves and our children. We have therefore made a commitment to undertake a programme to ensure the long term sustainability of Ritual. We see this not just as a moral, ethical and environmental responsibility, but as an opportunity to improve our business by enhancing our reputation as a leader in this field. We are recording successful procedures in a user-friendly format that can be shared as a prototype.
This process will address the following key areas:
As business people in our community we are mindful that we have a responsibility to show leadership in securing a sustainable future for ourselves and our children. We have therefore made a commitment to undertake a programme to ensure the long term sustainability of Ritual. We see this not just as a moral, ethical and environmental responsibility, but as an opportunity to improve our business by enhancing our reputation as a leader in this field. We are recording successful procedures in a user-friendly format that can be shared as a prototype.
This process will address the following key areas:
- ensure resources are used in the most efficient way possible; minimise energy use and switch to renewable energy sources wherever possible; reduce waste and ensure it is handled appropriately
- work with our suppliers to address environmental issues and make sure what we buy-in is aligned with these aims
- train and support our staff to strengthen their commitment to our business and sustainability
- measure our carbon footprint and reduce our greenhouse gas emissions with the ultimate aim of achieving carbon neutral status
- build stronger relationships with our customers and the community to identify environmental issues and solutions
- Appointed a sustainability officer to coordinate and document the process
- Taken steps to take part in the Sustainability Advantage Programme offered by the NSW Department of Environment and Climate Change
- formed an alliance with a biodynamic farmer who will be growing our fresh produce locally and without the use of chemicals and pesticides
- Improved our waste management systems with the result that we now have increased rates of recycling. All organic waste is composted through our local community garden. Our waste oil is collected by a local resident for his car fuel. Plastics, paper and glass are recycled through council.
- Researched suppliers of business cards and other promotional materials so that future orders will be made from 100 percent recycled paper, using 100 percent green power without chlorine bleaching and using vegetable based inks
- Researched suppliers of certified organic fair-trade cotton to make the next batch of table linens for our restaurant
- Discussed plans to raise awareness in our community about environmental issues and raise funds to donate to appropriate not for profit organisations
- Discussed our employment policy with the aim of targeting those disadvantaged in our society for employment at Ritual
- We are currently in negotiations with our landlord to install solar panels.
- sourcing local and seasonal produce - growing some ourselves
- sourcing organic, biodynamic and free-range produce
- sourcing fair-trade coffee, tea and chocolate
- using recycled paper for our office requirements, toilet paper, tissues
- using low environmental impact cleaning and dishwashing products
Honours Project in Conjunction with Newcastle University
An investigation into flavour preference development in a naturalistic setting
It has been well established that preferences for food flavours are mostly learned, particularly by being paired with other liked and/or energy providing food ingredients. However, the vast majority of studies investigating flavour preferences are undertaken within university laboratories using undergraduate students rather than in more naturalistic environments such as restaurants, and with more typical population samples.
This study aims to determine if preference for novel food flavours can be demonstrated as a result of their inclusion in foods consumed in a restaurant, and also assess whether such preference development is influenced by level of hunger, as it is in lab-based studies.It will provide valuable information on the generalisability of data on flavour preference development derived from lab studies, and also indicate to what extent such preferences can result from single meal exposures such as occur in restaurants.
The study ran for 4 weeks early in 2010 and was a great success and a lot of fun. Our database was invited to participate and the seats were filled within 8 hours of the invitation being sent. The results are currenlty being analysised.
An investigation into flavour preference development in a naturalistic setting
It has been well established that preferences for food flavours are mostly learned, particularly by being paired with other liked and/or energy providing food ingredients. However, the vast majority of studies investigating flavour preferences are undertaken within university laboratories using undergraduate students rather than in more naturalistic environments such as restaurants, and with more typical population samples.
This study aims to determine if preference for novel food flavours can be demonstrated as a result of their inclusion in foods consumed in a restaurant, and also assess whether such preference development is influenced by level of hunger, as it is in lab-based studies.It will provide valuable information on the generalisability of data on flavour preference development derived from lab studies, and also indicate to what extent such preferences can result from single meal exposures such as occur in restaurants.
The study ran for 4 weeks early in 2010 and was a great success and a lot of fun. Our database was invited to participate and the seats were filled within 8 hours of the invitation being sent. The results are currenlty being analysised.
University of Newcastle
School of Health Sciences, Faculty of Health
Dr Tracy Burrows
Tracy Burrows is a lecturer in the School of Health Sciences and an early career researcher. Tracy is an Accredited Practising Dietitian and submitted her PhD (2008). Tracy has expertise in the areas of the assessment of children's dietary intake and food science studies. Tracy has published recent research work in high impact journals.
Dr Lesley Macdonald Wicks
Lesley MacDonald Wicks was awarded her PhD in 2003 under the topic of antioxidants and oxidative stress. She has extensive knowledge of lab based techniques with relation to dietary intake and its effect of bodily processes, in addition she has extensive knowledge of nutritional food science based techniques and assessment.
Associate Professor John Prescott
John Prescott, PhD, has 20 years experience undertaking human studies on odour and taste perception and preference, with 80+ publications. He had held many prestigious positions, including Director, Sensory Science Research Centre, University of Otago (NZ) and Principal Research Scientist, Sensory Research Centre, CSIRO Division of Food Science and Technology. He is editor of the journal Food Quality and Preference.
Josephine Marshall
Josie is a 4th year undergraduate student in nutrition and dietetics completing research on this study as part of her honours program
School of Health Sciences, Faculty of Health
Dr Tracy Burrows
Tracy Burrows is a lecturer in the School of Health Sciences and an early career researcher. Tracy is an Accredited Practising Dietitian and submitted her PhD (2008). Tracy has expertise in the areas of the assessment of children's dietary intake and food science studies. Tracy has published recent research work in high impact journals.
Dr Lesley Macdonald Wicks
Lesley MacDonald Wicks was awarded her PhD in 2003 under the topic of antioxidants and oxidative stress. She has extensive knowledge of lab based techniques with relation to dietary intake and its effect of bodily processes, in addition she has extensive knowledge of nutritional food science based techniques and assessment.
Associate Professor John Prescott
John Prescott, PhD, has 20 years experience undertaking human studies on odour and taste perception and preference, with 80+ publications. He had held many prestigious positions, including Director, Sensory Science Research Centre, University of Otago (NZ) and Principal Research Scientist, Sensory Research Centre, CSIRO Division of Food Science and Technology. He is editor of the journal Food Quality and Preference.
Josephine Marshall
Josie is a 4th year undergraduate student in nutrition and dietetics completing research on this study as part of her honours program
The new Ipad version of our website has just been launched and we're excited to have Ritual delievered to your ios devices in a way that does justice to our dream. The work has been done by Brent Leggett of www.flashme.com.au .
Chef and Owner Carl Kenzler
Carl trained as a Chef in Noosa Qld and then traveled the world cooking to follow to the snow.Carl and Kelie met in 2004 and married in 2005. In October 2005 they opened Ritual Organics Cafe.
We were and are passionate about organics, cruelty to animals and supporting farmers especially local; hence our objectives were to provide a cafe that supplied this. The area of Port Stephens, NSW (1 hour drive north of Newcastle) is a large tourist area, and at the time had nothing similar. After developing a business plan we believed there was a market especially to wholesale certified organic products. We discovered that certified gluten free and vegan products were in high demand and developed a range of pies, quiche and lasagna. This business initially ran at a loss, despite the high demand, as we could not get the price required to ensure profitability. We were prompted to look at spend per head and worked on converting the cafe to Ritual Restaurant in February - March 2007. Although the location was not ideal (initially chosen for the wholesale focus) we had a lease and realised we needed a business concept and plan that would create a destination dining experience. I am the Chef and my wife Kelie is the Scientist. After our first child Kelie had some time at home to research cutting edge cuisine that had been an interest of mine, but I had never had the time, facilities, or know how to achieve this. Kelie's background in research and food science allowed this to develop and we started experimenting with new cuisine styles.
Business Concept
We aim to provide a restaurant experience that takes the diner on a flavour journey. We have developed an innovative menu style where there is no written menu. Instead we provide taster spoons containing the base flavours of dishes and ask the diners to choose via their palate. Our aim is to get our diners thinking about flavours and selecting based on their preferred taste. Our menu has evolved since opening and continues to change with seasonality, new produce, techniques and education. We take the diner on a tasting journey comprising 12 or so courses including an entree, main, and dessert along with unique, fun interim dishes and palate cleansers. It is degustation style with a twist.
In 2011 we introduced our Wall Art Concept. We have been researching dining times and meal enjoyment over long periods of time and found that degustation style menu's created a saturated palate and in general made the diner exhausted from sitting in the one place for such lon
g time periods. Hence we designed our "Wall Art" to get the diners up and moving , at different intervals through out the evening, as well as provide palate stimulators due to varying new taste sensations. We incorporated multisensory and some action dishes to add an element of intrigue.
Our overall philosophy is to ensure passion in our work environment and cuisine and pride in what we have created, we are committed to minimising the impact of our business on the environment along with ensuring respect for our produce, we hope our cuisine, restaurant style and research will broaden the scope of Australian gastronomy and provide exciting, tasty culinary journeys for our diners.
At Ritual excellence in customer service is essential. We have a degustation style menu, which requires our staff to verbally present flavour combination choices verbally to our diners from which they choose their dish. Our style of cuisine is new and intensive with the added consequence that describing the dishes requires extensive training and understanding. This cuisine style is new for most of our first time diners hence our staff are trained to ensure diners feel comfortable with these new cooking styles and techniques. Staff must also be able to explain any technical aspects of new techniques as most diners have never seen them before and have many questions. Ritual promotes local produce and farmers and staff are required to know their produce and promote it.
Our staffs training program is extensive, it begins with the potential staff member dining at Ritual to ensure they understand the dishes and we analysis if they are passionate about gastronomy and our style of cuisine (we believe that if our staff are not into what we are doing they will pass this onto the customer). From there we have regular staff meetings and training sessions, to discuss and try any new produce, dishes and concepts. We also have debriefings once a week where we discuss the previous week and look at customer feedback, kitchen timing, floor performance etc. Each customer is given a feedback form and Carl our owner and head chef goes out to each table at the conclusion of the evening to meet our diners.
Once a month we bring in a hospitality specialist to inspire our staff and discuss new ways of service and check our current methods. We also have regular staff dinners at different restaurants once again to inspire and seek out new/different ideas. We find these dinners a great bonding experience for all concerned.
Carl trained as a Chef in Noosa Qld and then traveled the world cooking to follow to the snow.Carl and Kelie met in 2004 and married in 2005. In October 2005 they opened Ritual Organics Cafe.
We were and are passionate about organics, cruelty to animals and supporting farmers especially local; hence our objectives were to provide a cafe that supplied this. The area of Port Stephens, NSW (1 hour drive north of Newcastle) is a large tourist area, and at the time had nothing similar. After developing a business plan we believed there was a market especially to wholesale certified organic products. We discovered that certified gluten free and vegan products were in high demand and developed a range of pies, quiche and lasagna. This business initially ran at a loss, despite the high demand, as we could not get the price required to ensure profitability. We were prompted to look at spend per head and worked on converting the cafe to Ritual Restaurant in February - March 2007. Although the location was not ideal (initially chosen for the wholesale focus) we had a lease and realised we needed a business concept and plan that would create a destination dining experience. I am the Chef and my wife Kelie is the Scientist. After our first child Kelie had some time at home to research cutting edge cuisine that had been an interest of mine, but I had never had the time, facilities, or know how to achieve this. Kelie's background in research and food science allowed this to develop and we started experimenting with new cuisine styles.
Business Concept
We aim to provide a restaurant experience that takes the diner on a flavour journey. We have developed an innovative menu style where there is no written menu. Instead we provide taster spoons containing the base flavours of dishes and ask the diners to choose via their palate. Our aim is to get our diners thinking about flavours and selecting based on their preferred taste. Our menu has evolved since opening and continues to change with seasonality, new produce, techniques and education. We take the diner on a tasting journey comprising 12 or so courses including an entree, main, and dessert along with unique, fun interim dishes and palate cleansers. It is degustation style with a twist.
In 2011 we introduced our Wall Art Concept. We have been researching dining times and meal enjoyment over long periods of time and found that degustation style menu's created a saturated palate and in general made the diner exhausted from sitting in the one place for such lon
g time periods. Hence we designed our "Wall Art" to get the diners up and moving , at different intervals through out the evening, as well as provide palate stimulators due to varying new taste sensations. We incorporated multisensory and some action dishes to add an element of intrigue.
Our overall philosophy is to ensure passion in our work environment and cuisine and pride in what we have created, we are committed to minimising the impact of our business on the environment along with ensuring respect for our produce, we hope our cuisine, restaurant style and research will broaden the scope of Australian gastronomy and provide exciting, tasty culinary journeys for our diners.
At Ritual excellence in customer service is essential. We have a degustation style menu, which requires our staff to verbally present flavour combination choices verbally to our diners from which they choose their dish. Our style of cuisine is new and intensive with the added consequence that describing the dishes requires extensive training and understanding. This cuisine style is new for most of our first time diners hence our staff are trained to ensure diners feel comfortable with these new cooking styles and techniques. Staff must also be able to explain any technical aspects of new techniques as most diners have never seen them before and have many questions. Ritual promotes local produce and farmers and staff are required to know their produce and promote it.
Our staffs training program is extensive, it begins with the potential staff member dining at Ritual to ensure they understand the dishes and we analysis if they are passionate about gastronomy and our style of cuisine (we believe that if our staff are not into what we are doing they will pass this onto the customer). From there we have regular staff meetings and training sessions, to discuss and try any new produce, dishes and concepts. We also have debriefings once a week where we discuss the previous week and look at customer feedback, kitchen timing, floor performance etc. Each customer is given a feedback form and Carl our owner and head chef goes out to each table at the conclusion of the evening to meet our diners.
Once a month we bring in a hospitality specialist to inspire our staff and discuss new ways of service and check our current methods. We also have regular staff dinners at different restaurants once again to inspire and seek out new/different ideas. We find these dinners a great bonding experience for all concerned.
Rituals' 3 hour Tasting Journey $110
Matched Wines $45
Matched Boutique Beers $35
Matched Teas $15.
Currently we are interested in:
Matched Wines $45
Matched Boutique Beers $35
Matched Teas $15.
Currently we are interested in:
- Chromatic Cuisine and its effect on mood.
- The chemistry of food and its effect on mood.
- Multisensory cuisine and its effect on the creation and enhancement of experience dining.
- The sound of Cuisine and the association of notes with certain tastes
- Flavour Profiling
- The Cuisine of Memory
- The value of a concept as the transmission of a message as highlighted in apicius issue 01 - suggestion, illusionism, essentialism, metamorphosis, impressionism and expressionism.
Port Stephens Produce and A Sunburnt Country
www.ritualcuisine.com.au/uploadFiles/file/Ritual Autumn Menu 2011.pdf
Jewelled Seas
Ragged Mountain Ranges
www.ritualcuisine.com.au/uploadFiles/file/Ritual Autumn Menu 2011.pdf
Jewelled SeasRagged Mountain RangesWhet Your Appetite and Rituals Mini Lunch Degustation 2010
Carl was named the NSW finalist in the Electrolux Appetite for Excellence 2010 Young Restaurateur of the Year www.appetiteforexcellence.com The Electrolux Appetite for Excellence promotional team in conjunction with Henschke Wines developed Whet Your Appetite www.appetiteforexcellence.com and as one of the finalist we were offered the opportunity to offer our diners a main course with a glass of Henschke wine as this did not really suit Rituals tasting journey style we decided to give ourselves the challenge of creating a mini degustation lunch featuring Henschke wine.
The theme we chose was an innovative take on traditional family favourites. Henschke Wines is a family run winery and we throught this theme suited. Henschke offered us 5 wines to choose from: Henry 7, Johanns Garden, Louis Semillon, Eleanors SBS and Innes Pinot Gris, we designed a family favourites menu click here to view and decided on 3 wines. We sent our invite out to our database view here and the response was overwhelming to the point where we had to extend the event for an extra month.
Carl was named the NSW finalist in the Electrolux Appetite for Excellence 2010 Young Restaurateur of the Year www.appetiteforexcellence.com The Electrolux Appetite for Excellence promotional team in conjunction with Henschke Wines developed Whet Your Appetite www.appetiteforexcellence.com and as one of the finalist we were offered the opportunity to offer our diners a main course with a glass of Henschke wine as this did not really suit Rituals tasting journey style we decided to give ourselves the challenge of creating a mini degustation lunch featuring Henschke wine.
The theme we chose was an innovative take on traditional family favourites. Henschke Wines is a family run winery and we throught this theme suited. Henschke offered us 5 wines to choose from: Henry 7, Johanns Garden, Louis Semillon, Eleanors SBS and Innes Pinot Gris, we designed a family favourites menu click here to view and decided on 3 wines. We sent our invite out to our database view here and the response was overwhelming to the point where we had to extend the event for an extra month.
Ritual's Port Stephens Produce Tour
a multisensory culinary adventure
Sunday 8am Start
Breakfast at Ritual Breakfast is family time for the Kenzler's as I am normally working at night. I love cooking with my kids and creating fun morning feasts. For this breakfast I will be featuring local produce and showing some simple tasty recipes.
Fig and Olive Farm Next we have planned a tour of Sam's fig and olive farm.
The Big Tomato A quick stop here to collect some heirloom vegetables.
Mushroom Farm show and tell of the amazing mushrooms produced here.
All the produce collected will be used at lunch, if you would like to purchase any produce, please do will we have storage room on the bus.
From here we head to the Medowie Macadamia Farm for a tour, lunch and cooking class.
Then we are on to Murrays Boutique Brewery for a tour and sampling, followed by
dinner at Murray's with Head chef Adam Ritchie.
Monday 8:30 Start
Meet at Ritual
Today we start with a picnic breakfast at Holbert's Oysters Salamander Bay.
Once again if you would like to purchase some fresh oysters we will supply cooled storage on the bus.
Then we head to Tilligerry Biodynamic Farm for a tour and to pick up some produce before lunching at Divers Luck Winery. I will demonstrate some smoking techniques along with a tour of the winery. Our local Ethica Coffee will also be on site and will be giving a talk about this amazing cross continent business.
I look forward to sharing my passion for our local produce along with showing you some inspiring new cooking techniques.
Carl
Tour Details
This tour will run Sunday's and Monday's throughout May 2011.
Bookings Essential Email menu@ritualcuisine.com.au
Sunday $325
Monday $195
Or Sunday and Monday $450
a multisensory culinary adventure
Sunday 8am Start
Breakfast at Ritual Breakfast is family time for the Kenzler's as I am normally working at night. I love cooking with my kids and creating fun morning feasts. For this breakfast I will be featuring local produce and showing some simple tasty recipes.
Fig and Olive Farm Next we have planned a tour of Sam's fig and olive farm.
The Big Tomato A quick stop here to collect some heirloom vegetables.
Mushroom Farm show and tell of the amazing mushrooms produced here.
All the produce collected will be used at lunch, if you would like to purchase any produce, please do will we have storage room on the bus.
From here we head to the Medowie Macadamia Farm for a tour, lunch and cooking class.
Then we are on to Murrays Boutique Brewery for a tour and sampling, followed by
dinner at Murray's with Head chef Adam Ritchie.
Monday 8:30 Start
Meet at Ritual
Today we start with a picnic breakfast at Holbert's Oysters Salamander Bay.
Once again if you would like to purchase some fresh oysters we will supply cooled storage on the bus.
Then we head to Tilligerry Biodynamic Farm for a tour and to pick up some produce before lunching at Divers Luck Winery. I will demonstrate some smoking techniques along with a tour of the winery. Our local Ethica Coffee will also be on site and will be giving a talk about this amazing cross continent business.
I look forward to sharing my passion for our local produce along with showing you some inspiring new cooking techniques.
Carl
Tour Details
This tour will run Sunday's and Monday's throughout May 2011.
Bookings Essential Email menu@ritualcuisine.com.au
Sunday $325
Monday $195
Or Sunday and Monday $450
We developed an eight week TAFE course for new tecniques and ideas which Carl taught at Hamilton TAFE 2009 ( see information below). Carl has also taught domestic classes through the Tomaree Community Centre and private requests.
Kelie is currently undertaking her Masters in Gastronomy through Adelaide University and in 2008 won a scholarship to speak at The 16th Gastronomy Symposium in the Hunter Valley NSW. She spoke on making the Hunter region a leader in the field of cutting edge cuisine.
This drive to share any new knowledge we obtain has led to a Newcastle, Hunter and Port Stephens group 'Developing Ideas' made up of local restaurant/cafe owners, chefs and other staff, where we combine ideas, techniques, buying power and networking/collaboration potential. This group is also working on funding a local Biodynamic farmer who will grow specialist herbs and vegetables (including heirloom) for our restaurants - as we will combined our purchasing power we hope to provide him full time income.
This course was designed for a teaching degustation we conducted at St Paul's Grammar School Cranebrook NSW. The students were taught how to create selected dishes and then held their own degustation dinner that evening.
Click here to see St Pauls teaching Notes and Menu
Kelie is currently undertaking her Masters in Gastronomy through Adelaide University and in 2008 won a scholarship to speak at The 16th Gastronomy Symposium in the Hunter Valley NSW. She spoke on making the Hunter region a leader in the field of cutting edge cuisine.
This drive to share any new knowledge we obtain has led to a Newcastle, Hunter and Port Stephens group 'Developing Ideas' made up of local restaurant/cafe owners, chefs and other staff, where we combine ideas, techniques, buying power and networking/collaboration potential. This group is also working on funding a local Biodynamic farmer who will grow specialist herbs and vegetables (including heirloom) for our restaurants - as we will combined our purchasing power we hope to provide him full time income.
Past and Present Teaching
Menu Development
Flavour Combinations - volatile molecular compounds
Week 2
Menu Development
Texture combinations
Week 3
Menu Development
Advanced Techniques Overview
Week 4
Spherification 1
Week 5
Inverse Spherification
Week 6
Gums and foams
Week 7
Gels
Week 8
Surprises
Please feel free to contact us for the actual TAFE teaching notes and recipes.
St Paul's Grammar School Ritual Notes 2010TAFE Lesson Plan
Week 1Menu Development
Flavour Combinations - volatile molecular compounds
Week 2
Menu Development
Texture combinations
Week 3
Menu Development
Advanced Techniques Overview
Week 4
Spherification 1
Week 5
Inverse Spherification
Week 6
Gums and foams
Week 7
Gels
Week 8
Surprises
Please feel free to contact us for the actual TAFE teaching notes and recipes.
This course was designed for a teaching degustation we conducted at St Paul's Grammar School Cranebrook NSW. The students were taught how to create selected dishes and then held their own degustation dinner that evening.
Click here to see St Pauls teaching Notes and Menu
Ritual would like to introduce our dining gift tokens. Purchase either a tasting journey token $95 each or a matched beverge token $45 each or both. Simply include your mailing details in your email and we will post these out to you.
Food Games
Our one and only pastry cook Alexis has teamed up with our Ritual Dining Tokens designer Lea
to create some fabulous food games. Simply email and we can arrange your order.
Recipe Dice $2 each or 3 for $5
Are you spontaneous and experimental with your cooking? Do you wish that you were? Try planning a meal with these adorable recipe dice. Roll a handful and head on out to your farmer's market. These wooden dice feature seasonal vegetables, grains, meats, spices, herbs, and a few additional ingredients like lemon, ginger, and hot chillies.
Memory Games $18 for a set of 12 in a hand made carry pouch
This gorgeous memory game entices thought and learning of fruit and vegetables. Set out the tokens Ritual symbol facing up, take turns to flip 1 and then 2 tokens and try to form pairs. If you do not flip a matched pair turn your selection back over and it's the next persons turn. Look at their selection, and remember what they turned over and where it is placed. If you match a pair remove it from the game and have another go. The person with the most matched pairs wins.
Trade Tokens $2 each or 3 for $5
When times are tough it's good to remember that the best things in life don't actually cost much. In fact, they are priceless: a long walk after dinner, fresh home baked cookies, a friend's warm hug, a cup of tea or coffee or a home baked good.
These sweet wooden tokens offer different homegrown goods and services from you to your lucky recipients. Give them as gifts, great stocking stuffers, trade them with friends and let them take on a life of their own and remind us what true value is.
Our one and only pastry cook Alexis has teamed up with our Ritual Dining Tokens designer Lea
to create some fabulous food games. Simply email and we can arrange your order.
Recipe Dice $2 each or 3 for $5
Are you spontaneous and experimental with your cooking? Do you wish that you were? Try planning a meal with these adorable recipe dice. Roll a handful and head on out to your farmer's market. These wooden dice feature seasonal vegetables, grains, meats, spices, herbs, and a few additional ingredients like lemon, ginger, and hot chillies.
Memory Games $18 for a set of 12 in a hand made carry pouchThis gorgeous memory game entices thought and learning of fruit and vegetables. Set out the tokens Ritual symbol facing up, take turns to flip 1 and then 2 tokens and try to form pairs. If you do not flip a matched pair turn your selection back over and it's the next persons turn. Look at their selection, and remember what they turned over and where it is placed. If you match a pair remove it from the game and have another go. The person with the most matched pairs wins.
Trade Tokens $2 each or 3 for $5When times are tough it's good to remember that the best things in life don't actually cost much. In fact, they are priceless: a long walk after dinner, fresh home baked cookies, a friend's warm hug, a cup of tea or coffee or a home baked good.
These sweet wooden tokens offer different homegrown goods and services from you to your lucky recipients. Give them as gifts, great stocking stuffers, trade them with friends and let them take on a life of their own and remind us what true value is.
We love to work with people who are passionate about being on the edge of food science. If you're interested in working with us, we'd love to hear from you. Please be sure to check out our events section, read about our current team in the "Kitchen Think Tank" section. Please contact us using the "Contact Button"
A testimonial
Hi,
Hi,
My partner and I ate at your restaurant quite some time ago and we have been raving about it ever since. We've dined at many fine restaurants but continually recall Ritual as the standout best! About 6 months ago I wrote a little article on my website which I thought you may be interested in reading. I'm sorry for not showing you earlier! Here is the link:
http://thelincolnshirepoacher.com/pages/quelling-juggernauts
Anyway, thank you very much for a inspiring and memorable evening. Keep doing what you are doing.
Chris Lloyd
Bali At The Bay. Luxury accommodation just arond the corner from Ritual Cuisine. Click here.
Flashme Web Design - breaking new ground in web impact - immersive and emotive. www.flashme.com.au
Chris Lloyd
Bali At The Bay. Luxury accommodation just arond the corner from Ritual Cuisine. Click here.Flashme Web Design - breaking new ground in web impact - immersive and emotive. www.flashme.com.au
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