We are now selling at Saltuary in Five Dock AND Health Space Wholefoods in Potts Point!

We are now selling at the following 2 new stores!

1. SALTUARY is a natural health centre offering a range of services with an amazingly talented team of therapists! They’ve got float rooms, yoga in Himalayan salt rooms, and offer acupuncture, naturopathy, massage, salt therapy and even have an infrared sauna. They have recently added in a Health Corner, with the best organic food and other products that they've been able to find - including my products.

I will be holding an in-store tasting of my products on Saturday 16th May 10-11:30am in their store. I will be there handing out loads of delicious wholefoods to sample. Come down and say hi if you’re in the ‘hood!

Their contact details are:

info@saltuary.com.au

Shop 2, 134 Great North Road, Five Dock, NSW 2046
T (02) 9713 8688 | M 0409 965 288

Their opening hours are located on their WEBSITE.

Plus, check out their awesome social media accounts :)

TWITTER / FACEBOOK / INSTAGRAM

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2. HEALTH SPACE WHOLEFOODS is also health clinic offering a range of integrated health care services ranging from a holistic GP (watch this space!), acupuncture, TCM, kinesiology, chiropractors, massage therapists, nutritionists, naturopaths, a sauna and a float tank. They have 10 clinics throughout Sydney but their recently opened store in Potts Point is their first with a Wholefoods store attached. They opened last Monday 4 May 2015. The clinic is situated in the heart of Kings Cross, only a 200 metre walk from Kings Cross Train Station, in the Crescent building next to Hugo's nightclub.

Their contact details are:

wholefoods@healthspaceclinics.com.au

33 Bayswater Rd, Potts Point
T  (02) 8354 1534

Their opening hours are:
Monday to Friday 7am - 7pm
Saturday 8am - 1pm

Plus, check out their awesome social media accounts :)

TWITTER / FACEBOOK / INSTAGRAM

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Macelleria - The Paleo Steak & Burger Bar at Bondi Beach

Macelleria (which means “butcher shop”) was born in January 2015 from a desire by French / Lebanese owner Peter Zaidan to take the now closed butchery/salumeria La Macelleria (which he operated just around the corner in Curlewis Street) to “a whole new level”.  In a recent interview with him, Peter told me that he “wanted to showcase quality meat on a finished scale and make the best cuts of meat accessible to the masses at a fraction of the price that they would pay in a restaurant.”

On offer is grass fed and finished steaks and burger patties from Cape Grim in Tasmania along with some grain fed meats.  There is also half or a quarter of a butterflied free-range chicken. All meats and poultry are antibiotic and hormone free. All the food for the main meals is prepared in-house.

Macelleria is located smack bang in the heart of Campbell Parade near Hall Street across the road from iconic Bondi Beach. It has a very casual walk-in-from-the-street-or-beach vibe. Swimmers and thongs are totally acceptable (if not mandatory in summer). There is no menu. The various burgers are written on the back wall. You simply choose between a burger, or a steak, or the cooked chicken. You then sit in a booth or on a bar stool and breathe in the ocean air.

The burger patties are made from 3 different cuts of grass fed and finished Cape Grim meat without any off-cuts, trimmings, binders or fillers- just 100% meat. The buns are made from unbleached organic flour (or you can ditch the bun altogether if you want a grain free option) and sweetened with honey. I asked Peter if he intended to move to sourdough as opposed to yeasted bread but he dismissed the idea. 

If you opt for a steak (like I did), you pick the exact cut of meat you want from the selection of fresh uncooked meats laid out in the counter (exactly like a butchery) and the way you want your steak cooked (e.g. rare, medium). This is what makes the place unique- being able to choose your piece of steak and getting them to cook it for you! Much like those Chinese restaurants where you choose the lobster or crab from the fish tank as the subject of your meal. 

To accompany your steak, you have a choice of salads or roasted vegetables. 

The salads are $4.50 each. The beetroot, incaberry and carrot salad was amazing. Sauerkraut (fermented cabbage made on premises) can be included as a condiment and is also included in some of the burgers. 

In terms of the roasted vegetables, this is what you need to know. The steakhouse potato chips and sweet potato chips are deep fried in sunflower oil. While Peter appreciates the adverse health implications of industrial seeds oils (of which sunflower oil is one) and said that he would prefer not to use a seed oil, he couldn’t find a practical cost effective alternative. [Anyone feeling entrepreneurial step this way!]. The good news is that as an alternative Macelleria offers roast potatoes and sweet potatoes cooked in olive oil and/or Pepe Saya ghee. High 5! So make sure you ask for those ones!

A piece of 200g grass fed Angus striploin steak ($10) cooked rare, with salad and kraut ($4.50) set me back $14.50 in total. Excellent value for a nutritious meal I’d say!

The cuts of steak and types of salads on offer change frequently depending on what is available.  

Cups of beef bone broth (stock) made from Cape Grim beef bones are sold for $8. They didn’t have any stock available when I was there so I can’t comment on that. 

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You can buy any of the fresh uncooked meat to go (as per a butchery) as well as a selection of cold cured cuts and some cheeses. In the fridge is Spring Wellness gluten-free sprouted bread and coconut water along with conventional drinks and soft drinks. Packets of biltong are found on the counter for a take away snack. 

If you pick and choose from the options wisely, it is definitely a place I would recommend and happily go to, especially if you wanted a quick, casual, dine-in or take-away, affordable, nutritious meal reminiscent of home.  And more than that, this is a place that I would take (and have taken) über health-conscious friends.  

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Ok, so what I mean by choosing from the options wisely is this:

1. I personally would go for the grass fed and finished steaks (as opposed to the grain fed ones)

2. I would ditch the yeasted bun if opting for the burger

3. I would opt for the veggies roasted in olive oil and ghee as opposed to sunflower oil (or just have a salad)

4. I would definitely have the side of sauerkraut!

5. I would need to do more due diligence on the cured meats before I bought those

6. I would steer clear of the salmon as it would be farmed. Read my blog post here for more about farmed versus wild seafood.

On the 2 occasions I ate there recently (for lunch and dinner), I was super impressed by the quality, taste, meal size, presentation, fast service, and friendly and helpful staff (yes they happily indulged my 247 questions!). 

Macelleria is open 7 days, 10am until 9pm, for lunch and dinner (though they had no qualms in keeping the place open well after 9pm until we finished our meals -  a nice gesture of going the extra mile).  

Peter says that there are no plans to open further stores at this stage. I’m tipping that this steak and burger bar is sure to be a hit with tourists as well as health-conscious locals. Peter tells me that Chef Pete Evans pops in for a burger on occasion. While I can’t guarantee that you will bump into Pete Evans, I’m pretty confident that you will enjoy your meal!

www.macelleria.com.au

2 Upcoming Cooking Workshops: Chocolate and Casseroles!!

1. CHOCOLATE WORKSHOP SUNDAY 17TH MAY 9AM-1PM

Ever wanted to learn how to make your own guilt-free and delicious chocolate bars, desserts and treats without having to resort to poor-quality commercial varieties? Here’s your opportunity to learn how! Children welcome!

In this workshop we will be covering how to make:

(a) chocolate block/slab
(b) chocolate slice
(c) chocolate hazelnut spread (the real “nutella”)
(d) chocolate ice-cream
(e) hot chocolate pudding
(f) raw chocolate mousse
(g) Mexican hot chocolate with chilli, orange and coconut milk

 The above just about covers the entire range of my favourite ways to consume chocolate!! Chocolate cake will be covered in my gluten-free cakes and muffins workshop coming up soon! Chocolate smoothies will be covered in my bone broth workshop (yes really!) and breakfast workshops- both coming up later this year.

We will be cooking with unprocessed fermented raw cacao powder. We will not be using any refined sweeteners – only natural unprocessed sweeteners or whole fruit. All recipes are grain-free but 3 contain dairy.

 Cost is $140 per person ($20 for children under 15) and includes:

> Information handout with step by step guides and recipe
> Nutritional theory discussion on raw cacao powder, raw cacao butter, carob, chocolate and sweetener
> Practical demonstrations
> Hands-on experience
> Food tasting and lots of it!!!! 

This workshop is ideal for:

> Those who are grain-free or gluten-free
> Chocolate lovers who want to learn how to make their own nutrient-dense healthy chocolate sweets and desserts using only unprocessed nutritious ingredients
> People who want to transition off processed chocolate and want a healthy substitute for themselves or their family members
> People who want to try new things and eat lots of chocolate! YES PLEASE!!!
 

WHEN: 9am – 1pm  Sunday 17 May 2015

WHERE: 23 KENT STREET, WAVERLEY, 2024 


*spaces limited

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 $140 (referencing your FIRST AND SURNAME and ‘CHOC’) 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. 

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 2. CASSEROLE WORKSHOP: THURSDAY 4TH JUNE 7.30pm
 

I will be running another casserole cooking workshop in early June. Learn 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 these cooler months. 

 Cost is $70 per person and includes:

> Nutritional theory discussion
> Information booklet including step by step guides and recipes
> Practical demonstrations
> 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: 7.30pm-10pm (ish) Thursday 4th june, 2015

WHERE: 23 KENT STREET, WAVERLEY, 2024 


* SPACES LIMITED TO 10 ONLY - IF THERE ARE MORE THAN

10 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 FIRST AND SURNAME 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.