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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...

...another winter-warming casserole: ox cheek stew


IMG_3044I picked up something different from Kingsleys Meats recently - ox cheeks at the very decent price of $19.99/kg. Ox cheeks (much like beef cheeks) are exceptionally tender especially when long slow cooked as a casserole using my simple but fool-proof  4 fold casserole formula: 1. pastured meat: in this case ox cheeks 2. herbs and spices:  garam masala (a spice blend from About Life or other organic store) plus unrefined salt and cracked pepper 3. liquid: beef stock (preferably home made from pastured beef bones) to just cover the meat, a splosh of red wine and some tomato puree (from glass bottles not tins). 4. vegetables: add whatever chopped veggies take your fancy like carrots, sweet potatoes, green beans, potatoes etc. This time I simply added loads of diced garlic and onions.IMG_3048

Place all of the above ingredients into an oven-proof casserole dish (eg Le Creuset) or slow cooker and whack in a 80-120C degrees oven and forget about it for 8-24 hours. The temperature is dependent on length of cooking time  (ie 80 degrees Celsius for 24 hours or 120 degrees for 8 hours). With a slow cooker put on the lowest setting.

IMG_3050Place 1-2 beef cheeks into each bowl and ladle loads of the broth on top. I served with steamed vegetables (like cabbage and zucchini) in the same bowl.

For more casserole recipes click here and here. Kali Orexi (that's Greek for good appetite!).