Mothers Day Yoga

Mothers Day Yoga

We LOVE ❤ MOTHERS, after all, how could we pass up an opportunity to celebrate the wonderful women that made us!

Our MOTHERS DAY YOGA will be a fun filled class suitable for all ages and abilities

Whether you’re bringing yourself or your mum, daughter, best friend, wifey, grandma or any other woman in your life, this class is for you!

This class will include partner yoga and thai yoga massage

Stay for a cuppa and bliss balls after class!

Sunday 13th May, 10:00am – 11:00am 

YOGA GARAGE Belair Community Centre, 1 Burnell Drive, Belair


Mothers Day Yoga
Bring your mum, daughter, wife, grandma for a fun and nourishing yoga practice together

Garlic and Spinach Soup with Poached Egg

Winter Warmer
Making soup reminds me that things don’t always have to be fancy or complicated

I just love soup, not only is it simple and nourishing, it has so many wonderful memories for me.

My Italian grandfather: Orlando Rosadoni, was the most skilled soup maker I have ever come across. “Grandpa soup” as we would call it may have been a simple clear broth with carrots and potatos, or a pasta fagioli thick with borlotti beans and chorizo sausage, whatever the soup of the day it always had an amazing flavor to the last spoonful. Nourishing not only as a result of its ingredients, but also because it was made with loving kindness.

Making soup reminds me that things don’t always have to be fancy or complicated (A point especially relevant in the Gunter household where our two gourmet chef sons are often cooking up something amazing).

Garlic and Spinach Soup with Poached Egg 


  • 4 cups chicken or veg broth
  • 4 sage leaves
  • 2 bay leaves
  • 4 cloves garlic, sliced + 1 for rubbing on bread
  • Drop of white wine or apple cider vinegar
  • Olive oil for drizzling
  • 2 slices thick crusty Italian bread, toasted and rubbed with garlic
  • 2 eggs
  • Sautéed spinach, silverbeet or kale
  • Freshly ground black pepper and salt


  • Heat broth in a pot with sage and bay leaves. Once it comes to a boil, remove herbs.
  • Add sliced garlic along with salt to taste. Simmer for 10 mins.
  • Place garlic rubbed toast in base of 2 soup bowls and drizzle with olive oil
  • Crack egg into small cup. Add drop of vinegar to soup, then lightly tip egg into soup. Repeat with 2nd egg. Cook the eggs until whites cooked but yolk soft.
  • Place sautéed greens alongside toast in bowls. Sit eggs on top of toast then ladle soup over egg.
  • Top with freshly ground pepper and drizzle with olive oil.

Serves 2