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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...

Filtering by Tag: cooking class


Becca Crawford

Due to popular demand I am running another bone-broth workshop on Thursday 13th August 7.30PM!

Home-made stock (aka bone broth) was a staple in all traditional cultures. People of yesterdays ate nose to tail – meaning that the whole of the animal (including the bones, fat and organ meat) was consumed. In fact these ‘odd bits’ were the mostly highly prized part of a kill for our hunter-gatherer ancestors, as they worked out through trial and error over millennia that they were the most nutrient-dense. Today, most people in Western society simply don’t consume home-made broth on a regular basis, either because of lack of information or know-how on where to source or how to prepare broth properly and deliciously. Here’s your opportunity to build strong immunity, robust digestive function and vibrant health for the remainder of 2015 and beyond by learning how. One of my missions in life is to being back these age-old nutritious foods to the modern table. With a vengeance. And a playful twist.

I’ll teach you the ins and outs and everything you need to know about how to make a gelatinous, delicious broth and how to incorporate it in your and your family’s daily diet. 

I have a e-folder full of testimonials about how my bone broth and my broth making workshops changed people lives. Here’s one I received from a client yesterday:

“Hi Soulla, I’ve made a dedicated effort to drink broth every day for the last couple of months and the pain in my arthritic hands has almost gone….It’s a miracle!!” ~ Sandy Tate.

In my workshops I will explain the scientific reasons for HOW & WHY this traditional food works miracles!


> a detailed workshop booklet with over 25 pages of information including:

i) the health benefits of bone broth,
ii) step by step guide on how to make a gelatinious chicken, beef, pork and fish broth,
iii) recipes
iv) FAQs
v) where to source pastured bones,
vi) ways to incorporate bone broth into daily meals and drinks.

> 1 hour informative theory discussion and Q&A

> practical demonstrations

> hands-on experience

> food tasting that incorporates various types of stock, including a dessert!

WHENThursday 13th August @ 7.30pm



1. text me on 0407 871 884 to confirm which workshop date you wish to attend between Thursday 30th July and Sunday 9th August and I will confirm if spaces are available (spaces strict;y limited!)

2. Deposit $80 into my bank account (referencing your FULL NAME and “broth”):

Account name:  Star Anise Organic Wholefoods Aust Pty Ltd

BSB: 062 000
Acct no: 1511 0110

This workshop is ideal for:

> Those who are grain-free, gluten-free, dairy-free

> Those who have leaky gut or suffer from digestive issues

> Those who attended my casserole workshops and want to learn how to make their own broth to incorporate into casserole meals

> Athletes, pregnant or nursing mothers, mothers of young children

> Anyone who suffers from any osteo-skeletal issues or inflammation

> Those who aspire to having more vibrant health, glowing hair and skin, resilient immune system and better quality sleep

> Anyone who wishes to broaden their culinary repertoire

> People who routinely make and consume broth but wish to hear more about the nutritional benefits of broth or wish to gain some culinary tips


Please feel free to forward to any family members or friends

Cancellation policy: Once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice. 

Running Another Casserole Cooking Workshop Thursday 7 May 7:30pm


As my first casserole cooking workshop for this year has booked out I will be running a second class on how to make dead-easy, mouth-watering, nutrient-dense meat and vegetable casseroles - just the ticket to warm up your cockles and building immunity over the forthcoming cooler months.  

Cost is $70 per person. 

For MORE information about the class and how to book, please CLICK HERE. 

Please note that all details are the same, however this second workshop will take place on:



Casserole cooking workshop Thursday 30th April 7:30pm

Becca Crawford

With Autumn upon us I will be running a cooking class on how to make dead-easy, mouth-watering, nutrient-dense meat and vegetable casseroles -just the ticket to warm up your cockles and building immunity over the forthcoming cooler months. Cost is $70 per person and includes:

  • Nutritional theory discussion
  • Information booklet including step by step guides and recipes
  • practical demonstration
  • hands-on experience
  • a sit down delicious slow cooked casserole dinner

 This workshop is ideal for:

  • those who are grain-free, gluten-free, dairy-free or suffer from digestive issues
  • those who are time-poor and want to learn how to make their own super simple and quick yet nourishing meals
  • people who want to transition off processed foods and want a healthy substitute for themselves or their family members
  • those who are on a budget and want affordable (as well as healthier) meals


When: 7:30-10pm (ish) Thurs 30th April 2015 Where: 23 Kent Street, Waverley, 2024

Spaces limited to 10 only. If there are more than 10 people interested I will run another class the following week.

RSVP:  To secure your spot you will need to:

1. text me on 0407 871 884 to confirm that there are spaces available. Spots can only be reserved for 24 hours; and

2. transfer $70 (referencing your FULL name and ‘Casseroles’) into my bank account:

Account name: star anise organic wholefoods (aust) pty ltd

BSB: 062 000 Account no: 15110110

Places will book up quickly!


Please feel free to forward to any friends or family members. Cancellation policy: once funds are deposited into my bank account they are non-refundable but can be transferred to another cooking class/workshop upon 48 hours notice.