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The Seasonal Kitchen is run by renowned cookbook author Beverley Sutherland Smith along with her daughter Suzanne. Her 27th cookbook, The Seasonal Kitchen, was the inspiration for the cafe/restaurants 'market to table' food philosophy.

In addition to being a popular day eatery for brunch and luncheons, the kitchen offers all forms of personal and corporate catering, and take home meals. Three nights per week it transforms into an intimate fine dining restaurant.

The site also boasts a purpose built state of the art cooking school, and private dining room. The entertaining space is available for hire for functions.

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