Featured Retreat Chef of the Month: Caroline Roger of Brodie’s Pantry
In this new monthly feature, RetreatChef would like to introduce you to some of the amazing chef talent we have listed in our directory and share a few snippets about them. In our March 2025 edition, we have (virtually) sat down with Caroline Roger of Brodie’s Pantry to ask her a few questions and get some top tips from her.
Here is what Caroline shared with us:
How did you get into cooking in the first place? Was it a family member, a passion for healthy food?
My Journey into cooking started with a deep interest in how food impacts our health. Coming from a background in healthcare, I saw first-hand how chronic diseases were often linked to lifestyle choices, and I wanted people to take responsibility for their health through nourishing, wholesome food. That lead me to explore plant-based cooking, seasonally and biohacking, using food as a tool for well-being.
Do you have a favourite dish? If you could only cook & eat one dish for the rest of your life, what would it be? What makes it so special that you’d never get tired of it?
Vegetable Laska is my favourite dish because it offers a delightful blend of rich, creamy coconut milk, aromatic spices and a variety of fresh vegetables, noodles, which creates a nutritious and comforting meal.
And a signature dish you love making on retreat?
Buddha Bowls that feature marinated high-protein tofu, crunchy vegetables, leafy greens, quinoa, gut-health-boosting krauts and kimchi’s, all topped with a flavourful but yet nutritious dressing.
What is your favourite cookbook and why?
For someone who owns over 100 cookbooks, this is so hard, I can narrow it down to my Top 3, Bettina’s Kitchen – Happy Vegan Food, Sophie Gordon – The Whole Vegetable and Frankie Paz – Plant Feasts.
Do you have a favourite cuisine? Which country/region and why?
Yes, I have always loved Asian Inspired Food, particularly because of its vibrant and harmonious blend of flavours – lemongrass, chilli, shallots, ginger, garlic, turmeric, coriander. The balance of sweet, sour, sweet and savoury. I cook Asian Inspired food at least 3 times a week in our house from creating curries, salads and soups.
Do you have a top tip for chefs and/or foodies? An ingredient you can’t imagine being without, a tool or a method you love using? Or even something you avoid doing like the plague?
- Organisation is key!
- Eat with the Seasons
- Taste before you serve.
Thank you so much Caroline for sharing this with us!
To find out more and to contact Caroline, please go to her RetreatChef listing here: Caroline Roger – plant powered retreat chef
