The Sanctuary Byron Bay
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Warming Winter Recipes from The Sanctuary Farm

The following recipes are sure to brighten your mood on a Winter's day. All produce sourced locally from our own Sanctuary Organic Farm

Vietnamese Beef Pho Soup

½ cup vietnamese mint leaves

Thumb-size ginger, finely chopped

½ red onion, sliced

1 clove garlic, smashed

½ cup thai basil

Packet baby corn

½ red chilli, finely chopped

1 teaspoon ghee

6-8 shitake mushroom

1 cinnamon stick

½ cup fish sauce

1 litre beef stock (good quality)

500ml water

2 shallots, chopped

2 star anise

1 tablespoon tamari or soy sauce

400g eye fillet, sliced in ½ cm thickness

1 cup bean shoots

¼ cup coriander leaves


Add into a large pot ghee, ginger, red onion, garlic, chilli, cinnamon, shallots, star anise. Cook until onions are soft. Don’t let it burn. Add baby corn, mushroom, stock, fish sauce, water, tamari. Bring to the boil and then simmer for 30 minutes. Taste and add more tamari if needed and then add Vietnamese mint. Cook rice noodles, drain and place in the bowl. Place beef over the top. Ladle liquid over the top until just covered. Top with bean shoots, coriander and extra Vietnamese mint. Devour immediately!

Spiced Quinoa Porridge with Cinnamon

This is a super healthy porridge and a great alternative to oats. It’s gluten free, dairy free and infused with warming spices and honey.

1 cup of quinoa

3 cups of water

2 slices ginger

2 sliced turmeric

2 cinnamon quills

1 teaspoon black sesame seed

1 vanilla pod

3 cardamom pods

1 tablespoon of honey or agave syrup

400ml coconut milk


Boil the quinoa in water for 10 minutes until the tails of the grain start to emerge. Strain the quinoa & put back into the saucepan with a lid on (off the heat) and leave for 10 minutes. Separate grains with a fork and add coconut milk, ginger, turmeric, cinnamon, vanilla, cardamom and honey. Bring to the boil then simmer for 10 minutes. After 10 minutes add sesame seeds and serve with poached pears or poached rhubarb, fresh figs or berries.

Ginger and Lemongrass Tea

To make a decent size pot of tea you will need:

600ml boiled water

3 lemongrass stalks – you use the white base part as this is where the nutrients are the highest

1 thumb-size piece of peeled ginger root


Boil the water in a pot and finely slice all the ingredients. Add the ingredients to the boiled water and let the tea steep for 5 min. If you would like a nice cool tea for summer, once the tea is strained and cooled, pour the tea into a large jug filled with ice.