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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...

Lacto-fermentation workshop: this Thursday 6 Dec 7:30pm


Due to a number of requests, of I will be running a repeat of my lacto-fermentation workshops next week. I will condense my usual 2 workshops (of 2 hours each) into 1 workshop of duration 2.5-3 hours (approx). We will be covering:

(a) sauerkraut (b) kefir (Turkish yogurt) (c) cream cheese and whey

Cost is $115 per person and includes: vegetable press for making sauerkraut (valued at $35 wholesale price), information, detailed handout with step by step guides, recipes, practical demonstration, hands-on experience and food tasting. (The 2 workshops are collectively usually priced at $155).
Or $80 per person if you would like to attend but not purchase a vegetable press (I only have 8 vegetable presses in total).
When: 7:30-10:30pm Thursday 6 December Where: 77a Hewlett Street, Bronte.

Spaces limited. 
RSVP:  To secure a spot contact or 0407 871 884 and deposit funds into bank account:
Account name: star anise organic wholefoods
BSB: 062 267 Account no: 10166103

Please feel free to forward to any friends or family members.

Lacto-fermented foods like sauerkraut, kefir and goats curd are high in beneficial bacterial and enzymes which aid in establishing healthy gut flora –  essential for healthy digestion and strong immunity.  We will cover what fermentation is, the interaction of pathogens (harmful/unfriendly bacteria) and  probiotics (good/friendly bacteria),  and the numerous health benefits of probiotics that are found in home-made fermented foods that have served traditional cultures for millennia. For more information on the benefits of lacto-fermented foods and what I will cover in my workshop refer to one my earlier blogs here.