Author: Ximena Flanagan

With the cooler months here in Sydney, our muscles can feel tight and restricted from being cold and less active. We think it’s a little easier in the wintry season to roll out of bed and slip into a heated yoga studio to stretch out. But did you know there are a number of benefits […]

1. What is your name and what do you do? Deni Curtis, Director of Vision Personal Training Surry Hills and Ponsonby New Zeland. 2. When did you open Vision Personal Training in Surry Hills? We opened the doors in 2008. 3. How did you get started in the health industry?  I was always very interested […]

Every year, Health Space runs a New Year, New You promotion to help educate the community about their health, and help them achieve their health goals. This year, we are tying in New Year, New You with Biohacking! We have 5 pillars of health to help you take your health to the next level. From […]

Health Space was lucky enough to celebrate their annual Health Space Christmas Party this last weekend! 80 practitioners and staff from 16 clinics around Sydney came together to join and celebrate the Christmas Spirit.  Every year, founders Nick and Kate Wood give out awards to talented practitioners, and this year there was no end to […]

Are you about to enter your sporting season? Did you have any injuries affecting your game last season? Make sure you gain a competitive edge – get started on your Pre-hab so you don't sustain an injury again! At Health Space, we are offering 50% off all chiropractic, physiotherapy and acupuncture initial consultations to help […]

How are you celebrating Father's Day this year? To help you celebrate, Health Space is giving away a free massage to your dad! All you need to do is: 1 – Like Health Space Clinics on Facebook or Instagram 2 – Share a photo of you and your old man 3 – Hashtag #HealthSpaceBestDadEver   Competition closes 6th […]

  Ingredients 1/3 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon coarse kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon dried crushed red pepper 2 pounds medium zucchini, trimmed 1/2 cup coarsely chopped fresh basil 1/4 cup pine nuts, toasted Small wedge of Parmesan cheese     Preparation