In the Bag: Anna Feller

I started modelling many years ago, and spent a lot of time travelling the world and working in a number of different markets. That led me to Australia in my mid-twenties. I’d never really lived in a market where you could spend a day shooting in a city studio, then walk a short distance to the beach after work, and wash your makeup off in the ocean. And you could do this every day! I remember thinking, “Wow, what is this life?” So I stayed put. Then I had my son Banjo, so I took a break from the industry and focused on him, while also breathing life into personal projects. My gears shifted as he got older, and I got back into modelling and travelling full time again. The travel has taken a bit of a pause lately for obvious reasons, but I’m still working as a model and creative based in Bondi Beach. I am also about to launch a vegan broth made from seaweed early next year: @seabonebyannafeller.

The best thing for me about being based in Bondi is working with all my friends, many of whom are creatives, artists and designers. We’re all very fortunate to be able to play off and be inspired by each other’s uniqueness.

I enjoy keeping it pretty chill these days. A walk, a swim, a celery juice, cuddles with my son and girlfriends, a good song, a long lunch on my roof.

I never go anywhere without car keys, AirPods, Dr. Barbara Sturm sundrops, some form of hydration (usually water), bathers, a towel and snacks for my son.

I love this sprouted bread recipe - it’s delicious, easy and great for snacking. I have it with avocado and nut butter.

Sprouted bread recipe


Ingredients:

• 2 cup raw sunflower seeds
• 1/4 cup flax seeds
• 2 cup quinoa flakes
• 1 cup psyllium husks
• 1 1/2 cup coconut flour
• 1 cup raw pumpkin seeds
• 1/4 cup chia seeds
• 1/2 cup sesame seeds
  
  

Method

• Mix dry ingredients
• Mix wet ingredients
• Mix wet & dry together!
• Give a good stir with your hands, adding a little more water if necessary.
• Press into a silicone bread pan (or two)
• Let sit for 6+ hours
• Pop it into the oven at 180 degrees for 50 minutes, then remove and pop out of the silicon mould
• Pop back into oven for 45 mins
  Slice and store in ziplock bag in fridge for a week, or freeze up to 3 months