Urban Core Pty Ltd

26/08/2017

Last minute Father's Day gifts for the men in your life. All natural beard oil and beer soaps, handmade in East Fremantle. Made from Indian Pale Ale and Mexican Larger. Selling exclusively at Bliss at Richmond Quarter or contact Urban core and we can get some to you👊🏻👍

02/06/2017

Sanity Moisturising Hand Wash
Oils carefully selected for their moisturising capabilities and gentle foaming. Tea tree oil provides all natural antibacterial properties. Bergamot essential oil provides an uplifting, rejuvenating, and balancing perfume that can be useful for fatigue.
All Olive Moisturiser
Exquisite Hypo-allergenic, super smooth, luxurious, nourishing moisture lotion. All-Olive ingredients.

26/05/2017

A sneak preview of our new rustic handwash and moisturiser packs for bathrooms and kitchens. Let us know if you might be interested in having one of these locally made beauties in your home. Home made products in East Fremantle from plant based oils with no petrochemicals, sodium lauryl sulfate, animal fats or propylene.

01/05/2017

Family Fire Pit Friday. Nothing beats a camp oven in the backyard.

12/03/2017

Packaging up cold pressed beer soaps for orders. Let us know if someone special needs beer soap. Made locally in East Fremantle from a local pale ale, with no petrochemicals, sodium lauryl sulfate, animal fats or propylene.

10/03/2017

Look out for some action on the urban core front.....we are finalising insurances, sourcing some great new stand up boards, creating a new logo, looking for yoga venues and curing some beautiful beer soaps. Here is a sneak preview of the all natural beer soaps.

08/05/2015

Urban Core Living Art. Inspired by the beach this vertical garden is made up of repurposed pallets and the most funky cacti I could get my hands on.

30/04/2015

31/03/2015

Insane Power Up Breakfast
All my Cross fit friends and other fitness gurus dared me to create a protein packed breakfast that would charge you up for an insane workout. Well here it is. Some of these layers need to be started the day before but the results are awesome. If you need more insane paleo, whole food recipes follow us at IG Urban_Core. Are you “Core” enough to handle this Super Chia Pod!
Layer 1 - Seeds and Coconut Layer
• ½ Cup Chia seeds
• ¼ Cup Linseed Sunflower Almond (LSA)
• 1 Tablespoon Shredded Coconut
• Coconut Water (to cover seeds)
Pour Chia Seeds, LSA and coconut into Jar or glass and cover generously with coconut water. Mix and place in fridge for next day.
Layer 2 -Nut layer
• ¼ Cup Macadamia Nuts
• ¼ Cup Walnuts
Place macadamia and walnuts in a food processor and blast for a couple of seconds.
Layer 3 - Cashew and Vanilla Cream Layer
• 1 & 1/2 Cup of Soaked cashews (makes enough for Pods)
• ¼ Cup Tablespoons of Agave
• Pinch sea Salt
• 1 Teaspoon of Vanilla Paste
• 1 Tablespoon Coconut Oil
• 2 Tablespoons Coconut Water
Placed soaked cashews, agave, sea salt vanilla paste, coconut oil and water in a food processor. Blend until it becomes a smooth creamy texture.
Layer 4 - Fruit layer
• 1 Banana Sliced
• 5-6 Blueberries
Slice banana into thin slices.
Layer 5 - Blueberry Puree
• ½ Banana
• ½ Punnet of blueberries
• ¼ Cup of coconut water
Place Banana, blueberries, coconut water into food processor and blend.
Layer 6 - Chocolate Mouse Layer
• 2 Avocados
• ½ Cup Almond Milk
• ¼ cup Agave
• 1 Tablespoon Cocoa Powder
• 1 Teaspoon of Vanilla Paste
• Pinch of sea salt
Place avocado, almond milk, agave, cocoa powder, vanilla paste and salt into food processor and blend until smooth consistency.
Layer 7 - Chocolate Chips
• 120gms Coconut oil
• 40gm of Cacao butter
• 100gm Maple syrup
• 60gm Raw Cacao Powder
• ¼ teaspoon sea salt.
Place Coconut oil and Cacao Butter in pot and gently me.t. Once melted pour mixture into a food processor with maple syrup, cacao powder and sea salt and thoroughly mix. Pour into molds and place in freezer for 30-45min. remove and break up into small chunks.
Layer all ingredients into a jar. Boom!

30/03/2015

Urban Core Dinner. Always nice to finish the day off with some Lamb Shanks.
Lamb Shanks
• 4 Lamb Shanks
• 2 stalks of Celery finely diced
• 1 Medium sized carrot finely diced
• 2 Clove of garlic finely diced
• 1 teaspoon of Sea salt
• 1 teaspoon of Cracked Black Pepper
• 2 Tablespoons of Olive Oil
• 500ml of Chicken Stock
• 2 sprigs of Oregano
• 4 Sprigs of Fresh Rosemary
• 2 cans of whole peeled tomatoes
Drizzle 1 tablespoon of olive oil in the frying pan. Set pan on high flame. Place diced celery, carrot and garlic into the pan and stir until colour appears on vegetables. Place shanks also into the hot pan. Season shanks with sea salt, oregano and rosemary and quickly turn so that slight caramelisation appears on the skin of the shanks. Remove shanks and vegetables from the pan and place shanks and vegetables into the pressure cooker. Pour 500ml of chicken stock and canned tomatoes over shanks and vegetables. Set lid of pressure cooker and cook for 45min. The meat should fall of the bone.
Tomato Sauce
Once cooked; remove shanks (bones and meat) from pressure cooker and place in bowl. Place pressure cooker bowl (without lid) onto high heat and reduce the left over juices down by half. Remember to continuously stir. Once reduced; use stick blender to blend to a thick consistency.
Sweet Potato Mash
• 4-5 medium sized Sweet Potato (peeled and chopped)
• Sea Salt (to Taste)
• 50ml of Full Cream Milk
• 50gm of Butter
Boil Sweet Potato until you can easily push a knife through. Drain all water from the pot. Add butter, Milk and Salt to taste. Mash until smooth consistently.
Serve by spooning generous serve of sauce on the bottom of a bowl, a big dollop of sweet potato mash and place pulled shank meat on top and garnish with a sprig of rosemary. Serves 2 (big)

30/03/2015

Urban Core Lunch. Awesome Tasty Lunch Enjoy
Fennel Chicken
• 1 teaspoon of fennel seeds
• 2 teaspoons of Sea Salt
• 2 teaspoons of smoked paprika
• 4 medium chicken thighs (Deboned skin on)
• 2 Tablespoon of extra virgin olive oil.
Grind Fennel seeds, salt and paprika together in a mortar with a pestle. Place chicken thighs in a bowl drizzle with olive oil and cover thighs with fennel, paprika and salt mixture. Rub mixture oil over chicken. Cover bowl with glad rap and put into fridge for at least 30min but preferable a couple of hours to marinate.
Preheat oven to 180 degrees Celsius. Place marinated chicken into oven tray and bake for 20 -25min or until chicken has cooked through.
Cucumber, Parley and Caper Berry Salad
• 1 Good bunch of flat leaf parsley (leaves pulled off stalk) = 3 cups
• 1 medium sized Lebanese Cucumber (deseeded and sliced)
• 2 Tablespoons of Raw Honey
• 1/3 Teaspoon of crushed fennel seeds
• 6 Caper Berries sliced
• 1 Tablespoon of Apple Cider Vinegar
• ½ Tablespoon of Lemon Juice
• Pinch of Sea Salt
• 3 Table Spoons of Olive Oil
Place Parsley, Cucumber and sliced caper Berries into a bowl. Combine honey, vinegar, lemon juice, olive oil, pinch of salt and fennel seeds into an empty jar, place lid on and shake for 30 seconds. Pour dressing over salad. Serves 2

30/03/2015

Urban Core Breakfast.
Breakfast Vegetables and Poached Egg
• 1 corn cob
• 2 medium Carrots finely diced
• ½ cup of Peas
• ½ Cup of Pumpkin
• ½ Cup of diced Zucchini
• 2 Eggs
• 1 tablespoon of Apple Cider Vinegar
• Sea Salt
• Olive Oil
Chop corn cob in half place all vegetables into steamer and steam for 4 min. Remove from Steamer, drizzle with olive oil and sprinkle with a pinch of sea salt.
Boil water in a pot. Add good pinch of sea salt and apple cider vinegar. Gently crack eggs into water and pouch. Remove eggs once they are white firm but still soft around yolk.
Serve by placing egg on top of vegies again drizzle with olive oil, cracked pepper and season with salt to taste.
Serves 2.