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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

If you would like to be added to my pâté distribution list.....

soullachamberlain

chicken_liver_pate

I make chicken liver or duck liver pâté on a weekly (or fortnightly) basis with livers from pastured hens or ducks (and other ingredients that are either certified organic or if not certified then in substance organic).

Gram for gram, liver is the most nutritional food on the planet. It's loaded with fat soluable vitamins like retinol (crucial for reproductive health),  highly  absorbable iron and B12. It is also great source of protein, zinc and the richest source of folate.

Given how vitamin and mineral depleted most of us are in this busy Western world, I believe pâté (or other organ meats for that matter) is something we should be eating least 1-2 a week. In France, where I recently holidayed, I found myself eating organ meats EVERY DAY because it was so accessible.  In Australia, livers aside, other organ meats are hard to come by and not as palatable for most. My kids and I love crumbed lambs brains and I'll write a separate post on how to cook them and make them yummy!

To read how one mother overcame dangerously low iron levels during her pregnancy with daily consumption of livers (as opposed to iron tablets that her doctor was pushing), read one of my earlier posts here.

If you don't have the time, energy or inclination to make pâté on a regular basis (or if the idea of handling livers freaks you out....one of my customers calls me her 'gorgeous witchdoctor'-  in a good way I hope!) then consider being added to my pâté email distribution list. You will be notified by email when I make a fresh batch of pate and can choose whether to buy a container or not. It retails for $18/240g tub and can be frozen for later- handy for  a rainy day or emergency. Pâté keeps 5-7 days in the fridge once the butter encasing is broken. I make 2 varieties: (a) sage and thyme or (b) caramelised onion and figs which is a sweeter introduction to the world of pâté. I suggest eating with vegetable sticks or on sourdough bread.   

I am making a batch of sage and thyme chicken liver pâté tomorrow (Wednesday 8 May) so if you would like a container please let me know and you can collect from my home in Bronte at a mutually convenient time.