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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...

Celebrate Mother’s Day with some healthy indulgence!

Guest User

 

Motherhood.

For me, it has been the most incredibly rewarding journey. And to be honest, not without its hardships either. My children are my greatest teachers. They remind me on a minute to minute basis how much I still need to grow as a mother and as a person. I probably wouldn’t have changed careers had it not been for them and they provide me with constant inspiration in both my personal and professional life. My children bring up in me the full gamut of emotions – from sheer wonderment, to unconditional love to utter exasperation. It wasn’t until I became a mother that I truly understood that a love so pure and intense even existed, nor truly appreciated the sacrifices that my own mother had made to raise me.


To my own mother, and to all my fellow mothers out there: I salute you. I see first hand through my health coaching sessions, cooking classes and from meeting and talking to you every day at Broth Bar & Larder just how hard you are working for the health of your family. I see the effort you put into making nourishing meals and the hurdles that you are overcoming in the pursuit of providing your children with the best start in life. I am in awe of you and I want each and every one of you to take a moment to reflect on all that you do, to appreciate your worth and to take a little time out on Mother’s Day to savour all of the delights showered your way no matter how great or small.

To celebrate and honour the mothers in our lives and the incredible role they play, we have crafted something truly special this year. An organic muesli of the highest quality. We started with our organic hand-crafted muesli (to read why our muesli is so unique and of the highest quality that you will find in Australia, click here). We then infused it with Ovvio Organics rose petals and pieces of our signature maple-sweetened raw dark chocolate for the ultimate healthy indulgence.  

The impetus for creating this muesli came from my own mother a few years back who asked for something that would provide nourishment and delight rather than “dust collecting crap that I don’t need or want” (that’s the English translation of the Greek version!). So I put together something that I as a mother would love to receive. Organic artisan wholefood that will nourish, satisfy, and delight! This muesli is bound to entice even the fussiest of yummy mummies, and those who need or want for nothing.

Retailing at $25.50/300g, we are selling a very limited quantity only. These make a beautiful gift in and of themselves or as an inclusion in a hamper as part of a larger gift. For ideas on what to include in a Mother’s Day hamper, I can suggest a bottle of Toscana cold pressed extra virgin olive oil which we sell at Broth Bar & Larder, a packet of our activated macadamia nuts, our fruit & nut raw dark chocolate,  our macadamia nut sokolata and/or our choc orange bliss balls.  My friendly staff and I are more than happy to help you construct a hamper if you bring in the box for us to fill. 

As our Mother’s Day muesli contains our pure chocolate, it does require refrigeration.  Purchase prior to Mother’s Day (13 May 2017) from our retail store Broth Bar & Larder or if you prefer to have a packet couriered to you for an additional shipping fee please pre-pay and order on 0421 786 009 or orders@staraniseorgnic.com in advance.

I will leave you with some of my favourite quotes on motherhood. I hope these resonate with you as much as they do with me.

 

Lemon tartlets

Guest User

 
 
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There’s something about the offsetting flavours of tangy lemons with sweet maple syrup and comforting cream and egg yolks that sends me into gastronomical bliss.

I also love that this recipe only calls for 4 ingredients and you can quite literally make it in 10 minutes flat and store the tray with the filled ramekins in the fridge all day and simply pop them in the oven when you sit down for dinner. Then 1 hour later a hot dessert awaits! And it never disappoints. Both kids and adults love this dessert.

I basically took my lemon tart recipe that I crafted 10 years ago and out of sheer desperation in the interest of time I ditched the gluten-free shell part and poured the filling directly into individual ramekins. If you prefer to make 1 large lemon tart instead you’ll need to first make a shell to line a round pie dish (recipes will be given for various gluten-free shells at my gluten-free tarts workshop) before pouring the filling in and bake for same length of time. 

 

Ingredients


— 1 cup lemon juice (the juice from approximately 6 lemons. I like to use a juicer which is the only reason why I still own one)

— 200ml cream (or for a dairy free version use coconut milk or coconut cream)

— 4 egg yolks plus 3 whole eggs (the spare egg whites can be stored in the fridge for several days and added to omelettes or scrambled eggs)

— 1/2 cup (160g) pure maple syrup

Note — At Broth Bar & Larder we sell coconut milk (certified organic, guar gum free, BPA free), Carbeen pastured eggs (which have the lowest stocking density of any eggs in Australia) and Jakemans pure Canadian maple syrup. So all you really need is to buy half a dozen lemons and juice them!

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Directions


1. Blend all ingredients together in a blender or a stick blender. 

2. Pour into ramekins on a baking tray. This quantity makes for 10x 100ml ramekins. 

3. Bake in oven at 120 degrees for 1 hour. 

4. If you want your tartlets to have a golden brown glow, scorch the top of the tartlets with a blow torch if you are brave enough or place the tray under a heated grill element in the oven for the same effect. 

Kitchen Tip: Soak the ramekins with hot soapy water as soon as possible after the tartlets have been devoured to make for easy washing up. If you do this it avoids having to grease the ramekins first. It’s all about those time saving hacks that us mums love ;-)

 

Organ Meats Workshop

Guest User

 

I am excited to be running a round of organ meat workshops limited to 14 people.

WHY ORGAN MEATS?
 

Organ meats from pastured animals are the most nutrient-dense foods on the planet. Given that all of the structure, functions and systems of the human body are built from and run on one thing and one things only- nutrients- it is behoves us to be consume organ meats ideally once a week, if not more frequently, for vibrant health and longevity. Nutrient-density aside, from an ethical point of view, I am a passionate advocate for eating nose to tail so that no part of the animal goes to waste. 

Organ meats were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors (along with the fat and bones of the animal….with the muscle meat often being discarded!). Most people in modern society simply don’t consume organ meats on a regular basis. 

If the idea of preparing and eating organ meats scares the bejesus out of you (and once upon a time it did for me especially when coming off a hard-core vegetarian diet!) then this is your opportunity to get outside your kitchen comfort zone, expand your culinary repertoire, and build reserves of strength and vitality for you and your family. I’m on a serious mission to show you how you can make organ meats sexy ;[)

I guarantee that you will be surprised and delighted at how delicious organ meats can be! I will also showcase how to sneak them into everyday meals without anyone being none the wiser ;-) 

IN THIS WORKSHOP I WILL BE SHOWCASING:
 

  • chicken livers (in the form of pâté, chopped livers with bacon, san choy bow, bacon liver date roll ups and Shepherd’s pie) 
  • lambs brains (via sneaky omelette) 
  • lamb sweetbreads (crumbed in activated savoury buckwheat)
  • bone marrow (via chocolate custard)
  • ox tongue (on cooked and cooled potatoes)
  • chicken hearts (via skewers) 
  • black pudding

COST IS $140 PER PERSON AND INCLUDES:
 

  • Detailed theory discussion on the nutritional benefits of organ meats
  • Detailed workshop booklet (28 pages) including theory, recipes and where to purchase organ meats
  • Practical demonstrations
  • Hands-on experience
  • Food tasting
  • Opportunity to ask questions

THIS WORKSHOP IS IDEAL FOR:
 

  • Those who are interested in including organ meats (whether prominently or in disguise!) in their home-made meals  
  • Those who suffer, or have family members who suffer, from low immunity (e.g. frequent colds, infections) 
  • Those who want to take their health and well-being to the next level with the introduction of organ meats
  • Those who want to try new things and expand their culinary repertoire!

Some of the recipes I will be showcasing contain organic dairy (butter, cream and raw milk cheese) so if you can not eat dairy please let me know so that you can skip that dish. Dairy substitutes are given in the workshop booklet. 

WHEN & WHERE:

Monday 30 April (SOLD OUT)
Wednesday 16 May: from 6:30PM – 9pm ish. Please arrive by 6:20pm at the very latest so that we can promptly kick off by 6:30pm. If these classes book out I will run additional classes. 


Where: BROTH BAR & LARDER, 49 BELGRAVE STREET, BRONTE (FREE STREET PARKING)

TO SECURE YOUR SPOT:


CLICK HERE AND FOLLOW THE STEPS TO CHECKOUT & PURCHASE YOUR SPOT!

I look forward to seeing you at one of my organ meat workshops soon!


CANCELLATION POLICY: Once payment has been made, it is non-refundable and your place can not be moved to a different date. If you can not make it due to last minute unforseen circumstances, feel free to gift your place to a friend and let me know.Thank you for your understanding.