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Quirky Cooking

Bone Broths & Meat Stocks

QuirkyJo by QuirkyJo
May 3, 2014
in Dairy Free, GAPS, Gluten Free, Grain Free, Gut Health, Health, Health Tips, Meat, Paleo
46
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Bone Broths

 

Liquid gold.

Our great grandmothers knew the value of broths and stocks and considered them foundational for both meals and medicine. But somewhere along the way they fell out of everyday use, and stock cubes and packs of insipid factory-made stock took their place. But now they’re making a comeback! And so they should – bone broths and meat stocks are the natural way to beautifully flavour soups, stews, casseroles and sauces, while imparting gut-healing goodness and easy to digest nutrients and minerals. 

You’ve probably heard about how good broth is for you. Slow-cooked broths and short-cooked meat stocks are both nutritionally dense foods, containing nutrients and minerals in a form the body can easily absorb. The amino acids in short-cooked meat stocks especially are very powerful for healing and sealing the lining of the digestive tract, and are also anti-inflammatory and calming for a damaged gut. (Bone broths are high in minerals and gelatin from deep within the bones, but the amino acids that build cells are mostly cooked out of a long-cooked broth, so if you are working on healing a damaged gut you’ll be best off starting with short-cooked stocks. See this article for more information.)

You know how when you get a cold, you crave soup? There’s a reason for that. Not only does it feel good on a sore throat, but it really does help to reduce inflammation and actually helps you to get well. This is one of my favourite recipes for when we’re feeling a bit ‘under the weather’ – Coconut Chicken Lemon Soup. You can just feel it doing you good!

 
Coconut Lemon Chicken Soup, Quirky Cooking
Coconut Lemon Chicken Soup

I like to have delicious, homemade stocks on hand at all times – they are the base for so many of our meals. For example…

 Breakfast: eggs poached in chicken broth, sometimes with some added veggies, or some leftover rice or noodles or avocado

Eggs poached in broth, Quirky Cooking
Eggs poached in broth

Lunch: add in some veggies, leftover cauliflower mash, and maybe some meat for a quick but very nourishing soup

 
Creamy Bacon & Vegetable Soup, Quirky Cooking
Creamy Bacon & Vegetable Soup (using leftover mash)

Dinner: cook up some beef mince, ginger, garlic, chilli, veggies and greens in beef broth for an Asian-style meal, served with rice or mung bean vermicelli

Asian style beef mince in broth, Quirky Cooking
Asian style mince & veggies in beef broth

Or make this delicious Chicken & Mushroom Pho based on chicken stock – recipe in our Life-Changing Food cookbook!

If you’ve never made stock or broth before, it’s time to get started, both for the health benefits and the amazing flavour that will add so much more to your meals. Below are some recipes to get you started!

Important Note for People with Gut Issues and/or Amine Intolerance: For those working on healing a damaged gut, you will need to begin with short-cooked meat stocks and move on to bone broths later, as the meat stocks are gentler and easier to digest than stocks. Meat stocks are made with joint bones – meat close to the bone, lots of connective tissue, and gelatinous meats – not the muscle meats. The connective tissues contain the really gelatinous proteins that the body uses as basic building blocks to heal damaged cells and gut lining. Lamb and chicken broths are best to start with as they are lower in amines than beef, fish and pork. See the recipes below for how-to, and get an appointment with a GAPS practitioner if needing more specific advice on healing.

Need Help with Cooking for Gut Health? Our online program, Quirky Cooking for Gut Health, is where we focus on healing with food. We will walk you through how to cook for GAPS Intro (the protocol our family has found most helpful for gut health) and will provide you with meal plans, recipes, cooking videos, and a support group to keep you motivated. Pop over and have a look!

Recipes that are great for using the reserved meat from the chicken:

 

Singapore Noodles

Coconut Lemon Chicken Soup

Chicken Pasta or Chicken Zoodle Soup

Creamy Chicken and Brown Rice Soup

Chicken and Cashews with Coconut Satay Sauce and Coconut RiceFried rice

Paprika Chicken with Creamy Paprika Sauce (an easy all-in-one Thermomix dinner)

Healthy Fried Chicken Strips & Salad

Quinoa Salad

Brown Rice Mushroom Risotto with Macadamia Cheese

 

bone broths

  
Print

Chicken Stock or Broth

Ingredients

Scale

 

  • 1 whole, fresh chicken, or approx. 2 kg chicken pieces, or 2 chicken carcasses plus chicken feet if possible (organic, free range chicken is best)
  • 3–4 litres filtered water, room temperature
  • 2 Tbsp apple cider vinegar (for bone broth)
  • 1 large onion, roughly chopped (opt)
  • 2 carrots, peeled and roughly chopped (opt)
  • 2 cloves garlic, roughly chopped (opt)

Instructions

To make meat stock:

  • Place whole chicken or chicken pieces into a slow cooker or a large, heavy-based stock pot, cover with water, add 2 tsp salt and 1 tsp pepper, and add veggies if using. 
  • In slow cooker: Cook for 3-4 hours on high, removing any foam that rises to the top.
  • On stove top: Bring to a boil over medium heat, then reduce to a low simmer. Remove any foam that rises to the top, cover, and simmer for 2 hours (or 3 if chicken is older). 
  • Remove meat from bones and place in fridge to use for other meals. Vegetables can be included in soups/stews.

To make bone broth:

  • If starting with a whole chicken or chicken pieces, cut meat off bones (as much as you can) and refrigerate to use in other meals. (Meat can be frozen if you bought the chicken fresh.) The fat can be added to the broth as it gives flavour and helps nutrients to be absorbed more easily. OR use chicken carcasses, and chicken feet if available.
  • Place the bones, feet, and any fat/scraps into a large, heavy-based stockpot or slow cooker. Add water, vinegar, and veggies if using. (You can add some salt and pepper but just be aware that the broth reduces as it cooks, so don’t add too much.) 
  • In slow cooker: Cook for 8-24 hours on low heat, skimming off any foam that rises to the top.
  • On stove top: Bring to a gentle boil and skim off any foam that rises to the top. Reduce heat, and simmer on low for 6 to 12 hours, depending on your preference. Keep heat on lowest temp and top up water as needed so that the bones are always covered. If there is meat on the bones, remove once it is cooked and soft (eg. 2 hours) and refrigerate to use in meals, then continue cooking bones.
  • Once broth is finished, remove bones, veggies, etc from broth and strain. Pour the broth into into jars/glass containers. Discard bones and vegetables.

Notes

Storage:

  • Store stock or broth in the fridge for up to a week, or freeze for up to 6 months. If freezing in jars, make sure you use good quality glass jars, leave a space at the top of the jar for liquids to expand, and don’t put the lid on until completely frozen, to prevent burst jars!

Notes:

  • Cooking time is very individual – if you are sensitive to amines, cook your meat stock for only 2 hours then cool and freeze immediately. As your gut heals, you can slowly increase cooking times.
  • Amines increase the longer you cook the broth. Older meat will also be higher in amines, so buy very fresh meat/bones from a butcher.
  • If you’re drinking stock as a gut-healing ‘medicine’, just warm up half a cup on the stovetop, add a little sea salt and freshly minced garlic (and turmeric and ginger if you like), and sip like a cup of hot tea at least once a day. Also add to meals, as per suggestions above.
  • Once cold, the stock should be a bit jelly-like, and there will be a layer of fat on top. Keep the fat to use in cooking, or just stir into the stock/broth when using it in soup/stew.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Print

Meat Stocks & Bone Broths (Beef & Lamb)

Ingredients

Scale

 

  • 2kg beef or lamb bones – for stock, use meat on the bone (eg. ox tail, shin, lamb shanks); for broth, use a mixture of marrow, knuckle and meat bones
  • 3 litres filtered water (approx.), room temperature
  • ¼ cup of apple cider vinegar (for broth)
  • 1 large brown onion, roughly chopped (opt)
  • 2 carrots, roughly chopped (opt)
  • salt and pepper

Instructions

To make meat stock

  • Place meat on the bone into a large, heavy-based stock pot or slow cooker, cover with water, add 2 tsp salt and 1 tsp pepper, and add veggies if using.
  • In slow cooker: Cook for 4-6 hours on high, removing any foam that rises to the top.
  • On stove top: Bring to a boil over medium heat, then reduce to a low simmer. Remove any foam that rises to the top, cover, and simmer for approx. 4 hours.
  • Strain off stock to glass containers. Remove meat from bones and place in fridge to use for other meals.

To make bone broth

  • Place the bones, water, vinegar, and veggies (if using) into a large, heavy-based stockpot or slow cooker. (You can add some salt and pepper but just be aware that the broth reduces as it cooks, so don’t add too much.)
  • In slow cooker: Simmer on low for 8 to 24 hours, depending on your preference.
  • On stove top: Bring to a gentle boil and remove any foam that rises to the top. Reduce heat and simmer for 6 to 12 hours, depending on your preference. Keep heat on lowest temp and top up water as needed so that the bones are always covered. If there is meat on the bones, remove once it is cooked and soft (eg. 2 hours) and refrigerate to use in meals, then continue cooking bones.
  • Once broth is finished, remove bones, veggies, etc from broth and strain. Pour the broth into glass containers. Discard bones and vegetables.

Notes

Storage

  • Store stock or broth in the fridge for up to a week, or freeze for up to 6 months. If freezing in jars, make sure you use good quality glass jars, leave a space at the top of the jar for liquids to expand, and don’t put the lid on until completely frozen, to prevent burst jars!

Notes

  • Cooking time is very individual – if you are sensitive to amines, cook your meat stock for only 2 hours then cool and freeze immediately. As your gut heals, you can slowly increase cooking times.
  • Amines increase the longer you cook the broth. Older meat will also be higher in amines, so buy very fresh meat/bones from a butcher.
  • If you’re drinking stock as a gut-healing ‘medicine’, just warm up half a cup on the stovetop, add a little sea salt and freshly minced garlic (and turmeric and ginger if you like), and sip like a cup of hot tea at least once a day. Also, add to meals as per suggestions above.
  • Once cold, the stock should be a bit jelly-like, and there will be a layer of fat on top. Keep the fat to use in cooking, or just stir into the stock/broth when using it in soup/stew.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Tags: Bone Brothbonesbrothgapsgaps dietgrass fedgut healing foodsgut healthgut-healinghealthHealth TipsHomemademeattraditional foodstraditional wisdomwellnesswholefood
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Comments 46

  1. Pingback: Cauliflower & Leek Mash - Quirky CookingQuirky Cooking
  2. Pingback: The Wellness Couch | AQJ 14: Bone Broths: How and why to make them
  3. Pingback: Chicken Pot Pie with Grain Free Pastry - Quirky Cooking
  4. Jas says:
    5 years ago

    Hi Jo

    I was wondering if there is another veg I could use for the chicken broth instead of celery? I cant stand the smell 🙁

    Reply
    • QuirkyJo says:
      5 years ago

      just leave it out 🙂

      Reply
  5. Jas says:
    5 years ago

    Hi Jo

    Just wondering with the Chicken broth, can I sub the celery for another vegetable? I’m really not a big fan :(. Thank you 🙂

    Reply
    • QuirkyJo says:
      5 years ago

      Just leave it out

      Reply
  6. Pingback: Matt Stone: 7 Tips for a Sustainable Kitchen - Quirky Cooking
  7. amy says:
    5 years ago

    Can I just put the whole chicken in the slow cooker raw from the fridge and cook a broth this way? remove the chicken when the meat is done and put the bones back in the pot? will this be effective?

    Reply
    • QuirkyJo says:
      5 years ago

      Yes!

      Reply
  8. Pingback: 7 Foods That Can Heal Your Body – Thermomix Cooking Inspiration | Sia's Place:
  9. Rochelle says:
    5 years ago

    I’ve just made beef bone broth and now it has solidified, I’ve scraped the fat off the top but all that has remained is a jelly like substance. What have I done wrong?

    Reply
    • QuirkyJo says:
      5 years ago

      Nothing, that is perfect!! You’ve made the best stock 🙂 The gelatine in the stock is what is so healing. When you heat it up it will liquify.

      Reply
  10. sabIne says:
    5 years ago

    HI – I was wonderIng If It was possIble to do the bone broth In the ThermomIx ?

    Reply
    • QuirkyJo says:
      5 years ago

      No you really need to make it in a big stock pot or slow cooker that can hold the bones.

      Reply
  11. Tracy says:
    5 years ago

    Hi Jo, Is there any reason/s why ham or pork bones aren’t suggested to use for making bone broths?

    Reply
    • QuirkyJo says:
      5 years ago

      You can use them, and they are delicious! Just be aware that if you’re just starting out on broths, pork broth can be a bit too rich for some. Make it the same way as you make beef broth.

      Reply
  12. Paula says:
    5 years ago

    Can i use uncooked frozen chicken bones? Can i then freeze?

    Reply
    • QuirkyJo says:
      5 years ago

      Yes!

      Reply
  13. Henriette says:
    5 years ago

    Just wondering on your thoughts about cooking broths in a stainless steel pressure cooker, are they as good health wise as slow cooking! Thanks

    Reply
  14. Ness says:
    5 years ago

    Hey, I wonder if you have tried bone broth in the thermomix and if you see any issues doing it in there for 40 mins vs in a pot for hours?

    Reply
    • QuirkyJo says:
      5 years ago

      Hi Ness, you won’t get the same result as you really need a good 2 hours at least, and it won’t make much in the Thermomix. Best to do it in a big stock pot on the stove.

      Reply
  15. Courtney says:
    5 years ago

    Hi Jo, I made some chicken broth last night but after being in the fridge overnight it is still liquid not like jelly and is very bland. I cooked a whole chicken in the slow cooker on high for 4hrs removed the meat and continued cooking the bones for another 2hrs. Any idea what I would have done wrong? Thanks

    Reply
    • QuirkyJo says:
      5 years ago

      I usually do it in a pot on the stove on low for three hours, and then remove meat as the flavour is better on a higher simmer than in a slow cooker.
      It will also gel this way.
      🙂

      Reply
      • Kristy says:
        2 years ago

        Hello Jo
        I’m attempting to cook your chicken broth today and I would like to clarify that I can buy a whole chicken (raw) and place it in the pot leave it simmer away for 2hours , take the chicken out and remove the meat and then put bones back in for another hour then strain and put in container?
        Thank you

        Reply
        • QuirkyJo says:
          2 years ago

          Yep, you can!

          Reply
  16. Jo says:
    5 years ago

    I defrosted my chicken bone broth in the fridge over the weekend but didn’t get to it straight away – how many days do you think it can stay in the fridge once defrosted from frozen?

    Reply
  17. Jeni says:
    4 years ago

    Hi Jo, can you use a mixture of raw and cooked chicken bones? Thanks, Jeni

    Reply
  18. Jenny says:
    4 years ago

    Please can you explain if a pressure cooker is ok to use?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Jenny, yes it is – I don’t have one so can’t offer advice on it though! Sorry!

      Reply
  19. Shirley says:
    4 years ago

    Hi Jo,

    I have a 6 litre electric Bellini pressure cooker and was wanting to cook broth in it. Just wondering if you have any tips for doing so.

    Thanks

    Reply
  20. Vanessa says:
    3 years ago

    Just wondering how long you can keep the broth in the fridge? Or is it best to freeze it. I have had some in there for 2 weeks but not sure if it’s any good now?

    Reply
  21. clare hammond says:
    3 years ago

    Hi Jo
    May seem silly, but is long cooked duck stock ok? I added lemongrass-just because this is what I had and seemed silly to throw away. Cooked for 12 hours. Thanks!

    Reply
    • QuirkyJo says:
      3 years ago

      Hi Clare, yes duck stock is great! Best to make sure it comes from an ethically raised farm.

      Reply
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  23. Alison says:
    2 years ago

    Hi Jo, do I bring to the boil and simmer with the lid on or off? Thanks in advance.

    Reply
    • QuirkyJo says:
      2 years ago

      Hi Alison! 🙂 Lid on. xx

      Reply
  24. Annemarie Perri says:
    2 years ago

    I was wondering if after slow cooking uncooked whole chicken & veggies , do you use that same liquid to do your broth ? Or are these 2 separate processes.

    Reply
    • QuirkyJo says:
      2 years ago

      I wouldn’t slow cook whole chicken for longer than 3 hours or the meat will be tough. 2-3 hours is enough for a meat stock. Then once you’ve removed the meat from the bones, if you want to add the bones back to the stock and cook a few more hours that would be a bone broth. 🙂

      Reply
  25. Sharon says:
    1 year ago

    Hi Jo can you buy a cooked chook and remove the meat and put the carcass and skin in for the bone broth?

    Reply
    • QuirkyJo says:
      1 year ago

      You can but you won’t get the benefits of the amino acids from the cartilage and joints as much as you do from a meat stock. I prefer to use meaty bones from raw, you’ll also get better flavour this way.

      Reply
  26. Pingback: Simple & Delicious Chicken Pilaf - Quirky Cooking
  27. Patricia McIntosh says:
    7 months ago

    Can you do the bone broth in the Thermomix?

    Reply
    • QuirkyJo says:
      6 months ago

      No sorry, you need to use a stock pot on the stovetop as it needs to simmer for a fair while, and you’d have bones bumping around in the Thermomix bowl if you did it in there (and you wouldn’t be able to make much at a time)!

      Reply
  28. Pingback: QCC 156: Meat Stocks & Bone Broths - How & Why - The Wellness Couch
  29. Pingback: Meat Stocks & Bone Broths, How & Why – Quirky Cooking Chats Podcast #156 – Viral Videos

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#merrychristmas
Happy Christmas Eve! I’m finally taking some tim Happy Christmas Eve! I’m finally taking some time off (yaaayyy!!) and I’m looking forward to getting lots of Christmas cooking done today! I’d love to know what you’re all cooking for Christmas? Tag me in your Quirky recipe photos so I can share!

These three are on my list today, plus orange-glazed roast chicken and a lovely big salad for Christmas Eve dinner with the family. I’ll cook and chat with you on my stories as I go, so pop by and have a look later! 

These pics are:

- Grain free steamed puddings (recipe on the blog, search “quirky cooking steamed puddings’)

- Chocolate Gingerbread Slice, recipe in my new eBook, here: http://bit.ly/taster-ebook (tap on this photo via the link in my profile to go to ebook)

- Grain free gingerbread biscuits (recipe on the blog - this is the same dough as the slice, I’m making double that amount and using half for the slice and half for biscuits)

I also have a pumpkin pie and rocky road ready to go in the freezer 😁 The pumpkin pie recipe is in the above ebook, and the rocky road you can find at the end of my marshmallow recipe on the blog (search ‘quirky marshmallows’)

Have a great day and happy cooking! ✨

#christmaseve #christmas2020 #christmascooking #cooking #baking #gingerbread #grainfree #glutenfree #dairyfree #eggfree #nutfree #variations #quirkycooking #recipes
So exciting!! I’ve just released a sneak peek eB So exciting!! I’ve just released a sneak peek eBook with 12 recipes from my upcoming cookbook Simple, Healing Food! 😍 This delicious “taster” will give you an idea of the kinds of recipes that will be in the finished book, due for release May next year. The recipes are grain free, gluten free, starch free and naturally sweetened, as well as dairy free or with DF alternatives, plus nut, egg, low FODMAPS and nightshade free variations. 

Thank you so much to all of you who are buying the eBook and supporting this project - it is a completely self-funded and self-published book so your support means a lot to me! Writing a cookbook is a BIG job, but I love it, and I can’t wait to share the finished book with you. ❤️

Contents of this eBook:

Introduction: My Story

Gut Health: A Balanced View of Health

Basics: Milk Kefir and Kefir Cream

Drinks: Kefir & Blueberry Smoothie

Vegetables: Stuffed Mushrooms

Eggs: Spicy Pumpkin Mash with Baked Eggs

Chicken: Sweet ’n’ Sour Chicken Stir-fry 

Beef: Meatball Soup

Lamb: Oven-Baked Lamb Stew

Pork: Pork Belly, Green Beans & Pumpkin

Seafood: Baked Fish with Crispy Almonds

Snacks: Spicy Nuts & Seeds

Baking: Chocolate Gingerbread Slice

Desserts: Pumpkin Pie with Almond Meal Pastry

You can find the eBook by tapping on this photo via the link in my profile, or you will find it in my shop. The eBook costs $10, and you will receive a $10 credit towards the finished cookbook when it is released - #winwin 🎉🎉

I hope you enjoy it!! Happy Christmas cooking, everyone! ❤️

http://bit.ly/taster-ebook

#ebook #cookbook #grainfree #glutenfree #starchfree #refinedsugarfree #wholefood #gaps #guthealth #recipes #dairyfree #eggfree #nutfree #nightshadefree #lowfodmaps #variations #healingfood #gutfriendly #foodismedicine #quirkycooking #farnorthqueensland #queenslandfoodies #australia
Please tell me I'm not the only one feeling unprep Please tell me I'm not the only one feeling unprepared for Christmas?? Every time I cook something to pop in the freezer for Christmas Day it seems to be needed for a party or get together (I now have a pie and some rocky road hidden away... shhh!!); I've only bought a few gifts and haven't wrapped any yet (except the cookbooks I posted off 😁); and there's just so much happening this time of year it's hard to fit in the shopping and cooking! 

Today I spent the day helping my friend move house (which was actually quite fun 😄 see my stories!) - no time for Christmas shopping - so I'm thinking tonight I'd better work out some 'digital gift' options. 

Thankfully my lovely assistant Emma has sorted out Quirky Gift Cards for us all... I sent one to my sister in the NT to test out and she had fun going shopping in my store 😃. YAY!! 

I'll also be releasing my 'sneak peek' ebook tonight with 12 recipes from my upcoming cookbook - a great gift idea 🎁 and it comes with a discount code for the new cookbook!

So if you are a last-minute shopper like me 🙈 or you are in lockdown and can't go shopping 😭, do not despair, help is on the way. ❤️

✨✨ You can find the Quirky Gift Cards by tapping on this photo via the link in my profile. ✨✨ 

...and stay tuned for the eBook release tonight! 😍😘

#quirkycooking #giftcard #onlinegifts #digitalgifts #aussiebusiness #shopfromhome #christmas #holidayseason 
http://bit.ly/quirkyxmasgiftcard
How’s the Christmas party planning going, guys? How’s the Christmas party planning going, guys? Anyone needing some ideas for finger food? Here’s what I served at our tapas party last weekend for my kids and their friends... they loved it!! 

- garlic prawns (local wild-caught from @malandaseafood, quick to make!)
- fried salt & pepper squid tentacles (from @malandaseafood - super quick to make!)
- spicy nuts (a new recipe coming soon in my “Tasters” ebook!)
- mixed Spanish & Aussie olives 
- juicy, locally grown pineapple slices 
- locally made @thecountrycrumb spelt sourdough toast drizzled with extra virgin olive oil
- Naranjas a la Antigua (the fancy Spanish name meaning “old-fashioned oranges” - orange slices sprinkled with coconut sugar & cinnamon & drizzled with EVOO 😁)
- cheese platter with local and Spanish cheeses, prosciutto rolls & local @rainforestbounty jeowbong chilli paste (instead of the usual quince paste 😄 a bit of FNQ flavour!)
- marinated artichoke hearts
- and organic grape juice mixed with mineral water, 50:50

What’s some of your simple, yummy finger food ideas for parties?

(PS This was just entree, they were having a dress-up progressive dinner and moved on to other houses for main and dessert 😄 so fun!)

#tistheseason #tapas #party #fingerfood #seafood #prawns #squid #partyfood #fnqstyle #fnqlife #fnqfoodie #farnorthqueensland #dressupparty #goodcleanfun #tapasparty #cheeseplatter #spicynuts #simplefood #fussfree #quirkycooking #christmas #quirkychristmas
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Copyright Notice

I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

Recent posts

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  • Grain Free Biscuits & Slice for Anzac Day! April 23, 2020

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