Free Shipping on all orders if you spend $40 or more.
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping
    Blog Menu

    How to beat the winter bloat!

    How to beat the winter bloat!

    Have you been indulging a little too much this winter? We know the feeling, but don't worry we have a great way to kick start your metabolism in readiness for spring.

    Sourced from the highest quality herbs and botanicals, our De-Bloat tea capsules help to promote regularity and a flat stomach (hurrah!)

    Each capsule is filled with a highly potent mix of herbs such as fennel, green anise and cumin seeds which aids bloating, stomach spasms and aids fluid retention. 

    So wave goodbye to that bloated, sluggish feeling and get ready to kick-start your summer body! You can shop our De-Bloat, Nespresso compatible capsules here. For best results, enjoy two cups of De-Bloat tea per day. 

     Coffee Icecream

     Coffee Icecream

    INGREDIENTS

    • 1 1/2 cups whole milk
    • 3/4 cup sugar
    • 1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
    • Pinch of salt
    • 1 1/2 cups heavy cream
    • 5 large egg yolks
    • 1/4 teaspoon vanilla extract
    • 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

    METHOD

    Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

    Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

    Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.


    Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

     

    Anzac Biscuits

    Anzac Biscuits

    In honour of our National Day of Remembrance, why not try this Aussie favourite with your next cup of St Remio tea or coffee?

     

    INGREDIENTS

    • 1 1/4 cups plain flour, sifted
    • 1 cup rolled oats
    • 1/2 cup caster sugar
    • 3/4 cup desiccated coconut
    • 150g unsalted butter, chopped
    • 2 tablespoons golden syrup or treacle
    • 1 1/2 teaspoons water
    • 1/2 teaspoon bicarb soda

     

    METHOD

    Preheat oven to 170C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine.

    In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarb soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat.

    Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly.

    Bake for 12 minutes or until golden brown.

    Mother’s Day- Cappuccino Cupcakes

    Mother’s Day- Cappuccino Cupcakes


    In celebration of our favorite women, why not treat them to a coffee induced treat like our St Remio cappuccino cupcakes!

    Ingredients

    • 200g butter softened
    • 1 ¾ cups caster sugar
    • 4 eggs
    • 2 tbsp vanilla
    • 2 ¾ cups plain flour
    • 2 tsp baking powder
    • ½ cup milk
    • ½ cup St Remio coffee

     

    Frosting

    • 75g butter softened
    • 1 cup icing sugar mix sifted
    • Cocoa

     

    Method

    1. Pre heat oven to 180c. Line mini muffin tins with paper cases.
    2. Cream butter for 1min.
    3. Add half sugar and beat for 2min.
    4. Add rest of sugar and beat for 2min.
    5. Add eggs one at a time beating for 1min in between each egg.
    6. Sift flour and baking powder.
    7. Add vanilla to milk.
    8. Add 1/3 flour to butter mix and mix with beater on low speed. Beat till just combined.
    9. Add half milk, coffee and another third of flour. Beat till just combined.
    10. Add remaining milk, coffee and flour and beat till combined.
    11. Spoon into cases. Bake 10-12min.
    12. Let cool.

     

    Coffee Facts pt. 3

    Coffee Facts pt. 3

    Have you got 3.30-itis? Get yourself to the end of the day by learning 5 coffee facts that are sure to impress at tomorrow mornings coffee run.

    • Recent studies suggest there may be an association between moderate coffee consumption and a reduced risk of developed Alzheimer’s disease

    • Coffee may actually lower your risk for developing type two diabetes

    • Coffee is a red cherry before the bean inside is extracted.

    • You should never quit cold turkey. Caffeine withdrawal is a recognized mental disorder. Symptoms include headaches, changes in mood, fever, shaking, nausea, gastrointestinal distress, blurry vision, and much more. If you want to cut out caffeine, gradually decrease your intake over a month-long period. Or just don’t quit in the first place?!

    • It only takes 10 minutes for the effects of coffee to kick in after your first sip.