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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...

Introducing new rosemary chicken liver pâté


IMG_5068I have added a new flavour of chicken liver pâté to my existing range: Rosemary! Made with certified organic  dried rosemary sourced from OVVIO- The Organic Lifestyle Store in Paddington. The livers are from pastured chickens and all other ingredients are either certified organic or if not certified then in substance organically grown. Other flavours of pâté available (made on a rotating weekly basis) are:

  • Sage and thyme
  • Caramelized onion and rehydrated figs (for a sweeter palate)
  • Caramelized onion and medjool (for a sweeter palate)

What’s so good about pâté? Gram for gram liver from pastured animals is the most nutrient-dense foods on the planet. It is loaded with fat soluble vitamins A and D, essentially fatty acids, highly absorbable iron, B12, protein, zinc and the richest source of folate. Organ meats were part of all traditional diets and were the most highly prized parts of the animal for our hunter-gatherer ancestors.  They are an especially important source of fuel and nourishment for athletes, children, those who are iron-deficient, those wishing to fall pregnant, as well as pregnant and lactating women. To read how one mother overcame dangerously low iron levels during her pregnancy with daily consumption of livers (as opposed to iron tablets that her doctor was pushing), read one of my earlier posts here.

How often should we eat it? Organ meats should ideally be consumed at least once a week, if not more frequently. In France, where I holidayed earlier this year, I found myself eating organ meats EVERY DAY because it is still very much part of traditional French cuisine and found on all menus. Since holidaying in France I try to eat some kind of organ meat daily or every second day.

How to buy it? If you don’t have the time, energy or inclination to make pâté on a regular basis (or if the idea of handling livers freaks you out!) then consider being added to my pâté email distribution list. Just inbox me your email address and I’ll add you to the list. You will be notified by email when I make a fresh batch of pâté and can choose whether or not to buy a container.IMG_5067

How much does it cost? My pate retails for $18/240g tub and can be frozen - handy for a rainy day, emergency or unexpected guests. Collect from my home in Bronte at a mutually convenient time.

How long does pâté keep? Pâté keeps 5-7 days in the fridge once the butter encasing is broken. It lasts a good month or so in the freezer.

How do I eat it? I suggest eating with vegetable sticks or spread on sourdough bread. A great take away lunch, entrée or meal in its own right.