Contact Star Anise Organic Wholefoods

Please use the form on the right to contact me!
I will get back to all enquiries as soon as possible.

Soulla x 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


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...

Pork broth now available for sale


IIMG_8882t has taken me a long long time to wrap my head around making pork stock (or broth). A few people have asked me over the years why I don't make it and I never really had a good answer.  I think I feared it would have an overly strong flavour. When pastured pork bones were all that were left in my butcher's freezer recently then I knew it was a sign that it was time. I made my first batch today - long slow simmered all day with organic herbs and spices- and the taste and flavour was surprisingly mild and delicious. More akin to chicken broth than beef broth. If I eat pork - which I do and love- then I really should be making and eating pork broth so that the bones of the pig are not wasted. That's what nose to tail - or wholefoods- eating is all about. Pork broth is a staple in Asian cultures. So tonight I made a simple Asian style soup for dinner using pork broth as the base. I simply steamed some Asian style veggies (mushrooms, carrots, zucchini, spring onions,  broccoli florets- all cut on the diagonal) threw them into the heated pork stock, added the bits of pork I picked off the bone when making the stock, turned off the heat, stirred though 1 tablespoon of miso paste, ladled into soup bowls and garnished with some strips of nori and activated sesame seeds. Kids loved it. Very flavoursome, simple and nutritious.

If you are keen to try a container of my pork stock I'd love your feedback on it. I'm tipping its going to be like the fish stock. People might be a bit wary at first but once they try it they will love it. Adding another type of broth to your diet is an easy way to increase your culinary repertoire, fend off taste fatigue, while adding loads of nutrients to your diet especially coming into winter. The ingredients are listed on the label (pictured). To purchase, simply arrange a mutually convenient time to pop over to my home in Waverley. I'm home most days and evenings until 10pm and around on the weekends too. $10.50/700ml. IMG_8884

What's so good about bone broth? It's essential:

  • for building strong immunity
  • for repairing, building, and maintaining a strong muscular skeletal system (a must for athletes, pregnant and lactating women and infants and children)
  •  to consume broth whenever muscle meat is consumed
  • to heal the gut and aid in proper digestion (a must for anyone with digestive issues)
  • if you want glowing skin and hair (you've heard me say numerous times that bone broth is my botox)
  • to detoxify
  • for promoting  quality sleep and mental calmness

For me, incorporating broth into my diet was a gradual process. From once every 6 months, to then monthly, to fortnightly, to weekly then eventually daily. For various ways to incorporate broth into your diet refer to my earlier blogs here and here.

Have you ever tried pork broth?