We are the only business in the South West making delicious, natural, gut healing Bone Broth, using grass fed, pasture raised happy animals, organic spray free vegetables and filtered rain water.
Broth, Stock, Bouillon, Brodo, call it what you will, it's on everyone's lips....literally.
We have been making broth for years, all of us. Centuries in fact.
The health benefits are huge and Chef Pete Evans can't get enough of the stuff in his Paleo diet. Yes you could make it yourself as it is not super difficult, however it is time consuming and will make your house smell like cooking for a day (or two).
We make our Broths in small batches, ensuring the produce we use is of the highest, freshest quality and not the dregs from the bottom of the crisper drawer. We then freeze it in 500ml containers so not taking too much space in the freezer. Once defrosted the Broth will keep in the fridge for up to 7 days.
We make our Bone Broth from grass fed beef bones, they are roasted and then popped into a large pot with a variety of herbs, vegetables and a few spices, then topped up with filtered rain water straight off the two oceans. It is then simmered from anywhere between 4 hours (a basic stock ) to 72 hours (a delicious reduced gelatinous jelly).
I like to use my broth for cooking pasta, rice, vegetables. Anything you cook water in pretty much, Bone broth can be substituted. This adds all the vitamins and minerals to a meal, if you have a fussy eater who only eats plain pasta for example.
Making gravy (you really cannot go back to powdered gravy after making your own, and its so easy...)
If you are feeling adventurous you could even make a savoury jelly .
How about poaching your egg for breakfast. Yum.
We use only free range pasture fed chickens. All the vegetables are again sourced locally from our amazing Augusta Margaret River Shire. We also add fresh turmeric and ginger to this broth making it very nourishing and healing. The Turmeric is an important addition and adds such a beautiful subtle flavour and colour as well as healing properties.
This Broth has a delicious rounded flavour and is perfect just on its own.
However with a handful of spinach or greens from the garden it adds another dimension. Try adding some coconut milk, lime leaves and fresh coriander for a Thai theme, or diced vegetables for a more traditional soup. Such a handy base for any soup.
I add noodles and some frozen peas for an afternoon tea snack for the children, or get them to add whatever they like, it's great as I know they are eating something healthy and nutritious.
All the vegetables we use are Organic, and sourced locally. A mixture of herbs and spices are also added to the pot and then simmered to get the most out of the vegetables. Sea salt is then added to season the broth.
Use as you would with the other broths. Excellent as a base for a Miso as it has a light delicate flavour. A great starter base for any soup or delicious addition to a vegetarian curry. Great for making sauces with fish.
Our newest addition to the family, so many of you who want the nutrition from the bone broth but don't eat meat were asking what the best solution was, and here it is. Packed full of thyroid blasting goodness. The cartiledge in the bones breaks down very easily producing a light tasting gelatine packed broth.
Cooking Ideas :
This beautifully full broth marries all the asian flavours together so well. Or if you arae feeling a little mediteranean summer feast, how about trying a Boullabaise ?