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Learn, create and share! Community classes, new
recipes and more …
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What’s
happening at Food Preserving HQ this term?
Bottling,
cheese-making, sausage-making and more...
TERM 2 IS ALREADY HERE!
Yes teaching has already begun for term two - we
taught a cheese-making course at Frank Konecny community centre and also
attended two community events. There are many fantastic community courses to
come this term, including Sunday’s fresh sausage-making event – and two new
events in the City of Swan. The list of courses this term is below, and you can
also visit the Food Preserving website and Facebook Page for more information and course
booking details. We also have an Instagram feed where I show what we get up to as I research new methods, test new (and
update favourite) recipes and prepare to launch my first online food preserving
course later this year. Have a wonderful term Food Preservers! - Megan
Our
stall at Food & Farm Fest, Quarry Farm, Byford answering food preserving
questions, fundraising and advertising our Kwinana/Roleystone courses.
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Our
stall at Small Farm Field Day, Gidgegannup where we met many people,
fundraised and advertised our new Swan Valley courses.
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HAPPY BIRTHDAY TO US!
May 21 was a day to reflect and celebrate the
beginning of Food Preserving – your FREE resource for home food preservation!
Learn more about what I made in my year of bottling (the original
365 days of preserving challenge) 7 years ago HERE. Whether you
make something every day like I did, or weekly, monthly or seasonal, I hope
you feel inspired to give home food preservation a go!
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THIS TERM’S COMMUNITY COURSES:
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Fresh Sausage-Making Course
2nd June – Sunday – 1.00pm to 4.00pm - $50.00 per person
Learn how to make your own gourmet sausages at home! From
British-style to venison sausages, adding herbs, dried fruit and nuts,
traditional and lean varieties. We'll be discussing sausage ingredients, flavour
combinations, and demonstrating how to mince, mix and make fresh sausages
step-by-step. Bookings essential.
Venue: Roleystone Family Centre (19 Wygonda Road, Roleystone,
Western Australia)
Bookings: https://www.roleyfamilycentre.com.au/product/fresh-sausage-making-sauerkraut/ or email manager@roleyfamilycentre.com.au or phone (08) 9496 1115 |
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Swan Valley Food Preserving / Bottling Course
8th June – Saturday – 1.00pm to 4.00pm - $55.00 per
person
Learn how to preserve the harvest! Join us at Aveley Community
Centre with Food Preserving lecturer Megan Radaich, who will discuss and
demonstrate step-by-step how to bottle fresh fruit and vegetables. Learn how
to bottle traditional and reduced-sugar preserves efficiently and safely, ask
questions and gather tips to master home food preservation.
Venue: Aveley Community Centre (22 Bolero Road, Aveley, Western
Austalia)
Bookings: https://www.eventbrite.com.au/e/swan-valley-food-preserving-bottling-course-tickets-61423401046 or
phone 0409 104 853
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Kwinana Social Sewing: Cutlery/Art Rolls
9th June – Sunday – 1.00pm to 4.00pm
$5 per person + $5 for
materials
Come along, bring your sewing machine (and thread) and spend the
afternoon sewing, chatting and connecting with others whilst making an
environmentally friendly, reusable cutlery roll/wrap. Reduce disposable
plastic by carrying a spare set of cutlery and straws in your bag. Or perhaps
you want to make a travel pencil or crayon wrap, or an art roll? Fabric will
be available for $5 on the day which will make one large wrap, or you can
bring your own material (fabric for outer and lining, plus some ribbon).
There will be a couple of spare machines available if you don’t have your
own. BYO snacks J
Venue: Frank Konecny Community Centre (2 Skottowe Parkway, Parmelia, Western Australia) Bookings: https://www.frankkonecny.com.au/ or email admin@frankkonecny.com.au or phone (08) 9439 2470 |
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Farmhouse Cheese-Making Course
16th June – Sunday – 1.00pm to 4.00pm - $50.00 per person
Discover the art of home cheese-making! Suitable for beginners,
this course will demonstrate step-by-step, discuss in detail and include
notes to give you the knowledge and confidence to make your own gourmet
farmhouse cheese at home.
Bookings essential.
Venue: Roleystone Family Centre (19 Wygonda Road, Roleystone,
Western Australia)
Bookings: https://www.roleyfamilycentre.com.au/product/farmhouse-cheese-making/ or email manager@roleyfamilycentre.com.au or phone (08) 9496 1115 |
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Handcrafted Gin Course
23rd June – Sunday – 1.00pm to 4.00pm - $50.00 per person
Learn about gin history, discuss traditional methods and explore
botanical gin infusions which will be demonstrated step-by-step - from
classic London Dry-style gin to Asian-inspired, citrus, herb, spiced and many
more. Bookings essential.
Venue: Roleystone Family Centre (19 Wygonda Road, Roleystone,
Western Australia)
Bookings: https://www.roleyfamilycentre.com.au/product/hand-crafted-gin/ or email manager@roleyfamilycentre.com.au or phone (08) 9496 1115 |
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Swan Valley Italian Cheese-Making Course
29th June – Saturday – 1.00pm to 4.00pm - $55.00 per person
Learn how to make fresh, soft and delicious Italian-style
cheeses to share with your family and friends! Demonstrated step-by-step,
discussed in detail and including notes, this course shows you the skills and
shares the knowledge with you - so you can make your own mozzarella, ricotta
and mascarpone at home with confidence. This course is going to be udderly
brilliant! Bookings essential.
Venue: Aveley Community Centre (22 Bolero Road, Aveley, Western
Austalia)
Bookings: https://www.eventbrite.com.au/e/swan-valley-italian-cheese-making-course-tickets-61483400506 or
phone 0409 104 853
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Make Your Own Reusable Beeswax Food Wraps
30th June – Sunday – 1.00pm to 4.00pm
$5 per person + $10 for materials
Make your own reusable beeswax food wraps (sustainable, natural
alternatives to single-use plastic wrap and plastic bags) for storing your
lunch, snacks, covering plates and jars of leftovers. Beeswax food wraps are
perfect for gifts so why not make a few at this hands-on workshop! Fabric,
beeswax and other supplies are provided for $10 per person (makes up to 4
wraps or 1 extra-large wrap).
Venue: Frank Konecny Community Centre (2 Skottowe Parkway,
Parmelia, Western Australia)
Bookings: https://www.frankkonecny.com.au/ or email admin@frankkonecny.com.au or phone (08) 9439 2470 Plastic Free July Marmalade Course 7th July – Sunday – 1.00pm to 4.00pm - $50.00 per person It's delicious citrus season! Learn how to prepare, make and bottle traditional and reduced-sugar marmalade efficiently and safely with step-by-step demonstrations. Ask questions and gather tips to master home food preservation with Food Preserving lecturer Megan Radaich in this community course during Plastic Free July. Venue: Roleystone Family Centre (19 Wygonda Road, Roleystone, Western Australia) Bookings: https://www.roleyfamilycentre.com.au/product/plastic-free-july-marmalade/ or email manager@roleyfamilycentre.com.au or phone (08) 9496 1115 |
Kind
Regards,
Megan Radaich
Author/Lecturer
Author/Lecturer
Food
Preserving
Join
Australia’s biggest food preserving resource for recipes and articles about
home preserving, cheese-making, fermenting,
dehydrating, sausage-making and more! www.foodpreserving.org
Copyright © 2019 Megan Radaich. All rights
reserved.
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FOOD PRESERVING NEWSLETTER - MAY, 2017
Learn, create and share! Community classes, new recipes and more …
What’s happening at Food Preserving HQ this month?
Smoothie bowls, homemade yoghurt and more...
Last month was so much fun at FPHQ – spending quality time with our children before they went back to school and visiting foodie friends and various community events. I really enjoy spending time in the community and joined the local community garden here in Kwinana, Western Australia. I am looking forward to sharing my food preserving skills and finally learning how to sew– my first sewing project will be making produce bags from leftover bits of fabric, odd linen, etc. I would love to see you there – I am the lady with the baby that always has a natural mohawk lol so come say hi and introduce yourself! I am on maternity leave for most of this year, yet still cooking, creating, writing and sharing recipes! This month I have ordered my camera tripod and a few other things so I can begin filming my first few food preserving YouTube videos, which is very exciting! Plus I’ve purchased quail breeding pens from a friend (I’ve had quails for around a year now giving us lovely little eggs each day) for beginning meat production in Spring for our family. Don’t forget to visit the Food Preserving website, Facebook Page and Instagram feed to see what I get up to as I research new methods, test new (and update favourite) recipes and launch my first online food preserving course in a few months! I hope you have a wonderful Mother’s Day and spend some special time with your Mother and/or children. Why not make something homemade to give for Mother’s Day this year? Homemade gifts make the best kind of gifts - Megan
ROLEYSTONE BOOMERANG BAGS
Last month I checked out Roleystone 'Boomerang Bags' with my son (who was 8 weeks old at the time). What a great cause! Roleystone Family Centre hold community busy bees where volunteers sew together boomerang bags that then go to the local IGA to be used by the community.
What are boomerang bags? Schools, community groups, businesses and volunteers get together to make reusable ‘Boomerang Bags’ using recycled materials as a means to replace plastic bags.
More information: http://boomerangbags.org/
HEDGE MEET-UP
Usually I am booked up months ahead with classes and miss out on social meet-ups – but I was lucky to visit such an incredible garden at the lovely Faye's home (Botanic Obsession) in April for the Hedge meet-up. Faye had various insect hotels in her garden of native and edible plants – it was very inspiring! I have collated some photographs taken from the day (and a few others) of the NATIVE INSECT/BEE HOTEL IDEAS HERE for ideas to make my own “Bee Hotel” at home with my children and build one at our local community garden too.
HEDGE-Homesteading, EDible Gardening Enthusiasts (Perth, Western Australia) Facebook Group
KWINANA COMMUNITY SHARE
A hub for the people of Kwinana to transition towards a community based on sustainable principles, shared resources and to make a better brighter Kwinana. Their current focus is on creating a community garden and sustainability site incorporating a "food forest". KCS meet each week at Sloan's Cottage (corner Sloan's Drive & Harman Street Leda WA 6170) from 9am - 12pm - where they talk, garden, weed, plant, sew and generally create community. Sometimes they run workshops and mass planting days. Everyone is welcome to come along and find out more. See you there!
Kwinana Community Share Facebook Group
HAPPY BIRTHDAY TO US!
VIEW OUR COMPETITION PAGE HERE
Congratulations to Michelle who won our Cheese-Making pack last month! May 21 is our 5th BIRTHDAY – stop by our Facebook Page to celebrate and enter our birthday competition.
THIS MONTH’S FAVOURITES:
- COLD-SMOKED CHEDDAR CHEESE – delicious melted on homemade sourdough with a big bowl of homemade tomato soup!
- PRESSURE CANNED SPAGHETTI SAUCE – just heat and eat!
- HOMEMADE EGG PASTA – Cheap and tasty! Make lasagna sheets or cut into fettuccini, spaghetti or add filling to make delicious ravioli (which can be frozen for several months).
- MOZZARELLA CHEESE – nothing beats homemade, soft, stretchy mozzarella and bocconcini (baby mozzarella).
- ANZAC BISCUITS – ready in minutes!
- COLD-SMOKED HONEY - Sweet, sticky, smokey honey! Choose your favourite locally sourced honey, gently cold-smoke and enjoy the delicious smokey aftertaste of smoked honey in both sweet and savoury dishes. Cold-smoking retains the natural honey components and makes a small batch, unique gourmet ingredient that is ideal for gifts and sharing with your family and friends.
- Vinegar - 2 ways! APPLE CIDER VINEGAR (using a vinegar mother) and APPLE SCRAP VINEGAR (MYO mother)
- DEHYDRATED MARSHMALLOWS - a great way to store a large amount of marshmallows, especially when fresh marshmallows may go stale before being eaten. Dried marshmallows are crunchy and can be eaten dried as a snack, rehydrated in a mug of hot chocolate, or added to baked goods. Dehydrated marshmallows make wonderful gifts during the holiday season!
- HOT CHOCOLATE MIX - something simple you can make at home, and makes extra special gifts for all occasions. To serve, stir 3 heaped tablespoons into a cup of boiling water, then serve. If you have leftover candy canes (or other powdered flavourings), why not grind them up and make your own flavour of hot chocolate mix!
- RICOTTA - Made too much ricotta? Make Lemon, Ricotta & Pea Dip! Just blend equal amounts of thawed peas and ricotta, add lemon zest (or juice), salt and pepper to taste. Miss 5yrs nabbed some of this for school lunch (with cucumber slices).
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SOURDOUGH FETA BRUSCHETTA
Toast slices of sourdough bread,
spread with smashed avocado (seasoned with lime and smoked garlic salt) and
top with feta, fresh tomato, basil and drizzle with reduced balsamic vinegar.
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COLD-SMOKING GRAZING PLATTER
Cold-smoked cheese and cold-smoked sun-dried tomatoes, fresh and dried fruit, nuts, crackers and pretzels. Yum! |
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SLOW-COOKER CARAMEL
Sweetened condensed milk in the tin or jar for 4.5hrs on high. Make sure you cover tins/jars with an inch of water while it cooks and have ring pull ends pointed down (on the bottom). Wait until cool then remove from the slow-cooker. 2 tins made 5 x 4oz (125ml) jars of caramel. Store in the refrigerator for up to 2 weeks. |
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PORRIDGE / OATMEAL BOWLS
The best thing about weekends with our family is sharing bowls of hot homemade porridge! My oldest daughter (9 years) mixes up our TWO MINUTE OATS in large, wide-mouth jars (or Tupperware containers) with the 1/3 cup measuring cup nearby for easy preparation so they can prepare a quick, nutritious breakfast by themselves. Homemade dehydrated fruit makes them extra tasty! Avoid plastic packaging of commercial single-serve porridge packets and save money by mixing your own. Our Porridge/Oatmeal Bowls Facebook Album has lots of serving ideas.
SMOOTHIE BOWLS
Just like a milkshake, only thicker! Keeping tummies full, frozen fruit blended with dehydrated greens and topped with seeds, nuts and fruit to make a tasty snack. Our Smoothie Bowls Facebook Album has lots of flavour and serving ideas.
HOMEMADE YOGHURT
Our Yoghurt Facebook Album has lots of serving ideas. We like eating yoghurt after a busy day (especially my children, who are usually pretty hungry after school). Full of beneficial bacteria and keeps their tummies full, plus tastes and looks great! Grab my yoghurt recipes HERE and granola recipe HERE.
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WEEKEND WAFFLE STACK! Make a batch of Buttermilk Pikelets and pour into your waffle machine. Cook until golden and serve hot, topped with homemade vanilla yoghurt and berries. |
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RECYCLE YOUR EASTER EGG WRAPPERS Recycle your Easter egg foil wrappers! Scrunch all the wrappers together, into the size of a golf-ball (or bigger), before placing into your recycle bin. |
KITCHEN RENO @ FPHQ
Our renovations at FPHQ have been on hold for a few months; however we will be renovating the existing small kitchen into an open plan kitchen in the next few months! New flooring, tiles and a breakfast bar (plus a few pantries and cupboards). Now I have been back making sourdough for the past month, I am researching and planning a bread-making bench for my kitchen – a special space for mixing, proofing and creating my homemade sourdough and baked goods! The kitchen reno album on Facebook is HERE.
COMMUNITY CLASSES
Thanks for supporting our community classes as we spread the skills of home food preservation in 2016! I am currently on maternity leave until the end of 2017. Browse my website, like our Facebook Page and follow our Instagram feed to see what I get up to as I research new methods, test new (and update favourite) recipes and launch my first online food preserving course this year. Community workshops will recommence by 2018 - details will be added into future newsletters a month or so before classes recommence.
READ, LEARN AND SUPPORT THIS SITE!
My course guides are now available for purchase online HERE.
- Brewing Guides
- Cheese-Making Guides
- Dehydrating Guides
- Fermenting Guides
- Green Cleaning Guides
- Jam, Jelly, Pickling, Pie Filling & Preserving Guides
- Jerky & Biltong Guides
- Pressure Canning Guides
- Sausage-Making Guides
- Yoghurt-Making Guides & many more!
WA MASON JAR GROUP ORDERS
Wholesale group purchase of Ball Mason jars in Western Australia. Join the Mason Jar Co-Op – WA Facebook group if you’re interested in joining the May group order.
COMING SOON: AUSSIE BUSH TUCKER
Australian native foods are going to be featured in a Food Preserving Guide! I’m currently planning the outline for a future guide to include various bush tucker ingredients, exploring food preserving methods and recipes plus information about each ingredient, flavour partners, etc. I’m looking forward to working on recipes for bottling jam/jelly/sauce, homebrew, dehydrating, freezing and a few baking recipes featuring these unique Aussie ingredients.
PERTH FOODIES:
Foodie events happening across Western Australia this month. The full list for 2017 is HERE (email additions to megan@foodpreserving.org)
- MAY 28 – Gidgegannup Small Farm Field Day
- MAY 30 – Mandurah’s Food Truck Festival
NEXT MONTH:
- Local business spotlight: visiting the new premises for our local Apiary;
- Sourdough 1,2, 3 - articles and a great recipe for beginners;
- Skill focus: cold-smoking (including recipes for cold-smoked sun-dried tomatoes and couscous);
- and much, much more!
Enjoy your preserving journey. LEARN, CREATE, SHARE and spread a little love!
Warm Regards,
Megan Radaich
Author/Lecturer
Food Preserving
Join Australia’s biggest food preserving resource for recipes and articles about home preserving, cheese-making, fermenting, dehydrating, sausage-making and more!
Copyright © 2017 Megan Radaich. All rights reserved.
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FOOD PRESERVING NEWSLETTER - APRIL, 2017
A new addition, new recipes and seasonal preserves.
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FOOD PRESERVING NEWSLETTER - TERM 4, 2016
Mozzarella, sausages, bacon, biltong, jerky and edible Christmas gifts!
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FOOD PRESERVING NEWSLETTER - TERM 3, 2016
Kitchen planning, new recipes and our community classes across Perth!
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REVIEW: LESS IS MORE FESTIVAL - MARCH 14, 2015
We had SO MUCH FUN talking about the Joy of Dehydrating at this year's Less is More Festival!
Workshop notes included in the link.
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FOOD PRESERVING NEWSLETTER - JANUARY 2015
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Including reviews of our April class and EcoFair 2014, details of upcoming classes & events (including the Fremantle Intro course) and addition of fruit pie filling recipes.
Featured recipes: Cookies in Jars, Hot Chocolate Mix, Rocky Road Mix, Carrot Cake Jam, Roasted Red Relish, Rosemary Onion Relish & EcoFair Fruit Chutney.
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Including reviews of our March class and EnviroFEST 2014, details of upcoming classes & events, and our fundraising results so far for 2014.
Featured recipes: Plum Jam, Plum Sauce and Butter Chicken
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Including reviews of our February class and Upcycle, details of upcoming classes & events, and our latest product range.
Featured recipes: Peach Jam, Peach Pie Filling and Peach Wine Liqueur
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Including details of upcoming community classes, private classes & introduction to pressure canning classes, ideas for figs and more.
Featured recipes: Bourbon Vanilla Fig Jam & Cherry Tomato Chutney
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I was interviewed by Today Tonight, an Australian current affairs and community interest television program.
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Including details of upcoming community classes, private classes & introduction to pressure canning classes, ideas for strawberries and more.
Featured recipes: Strawberry Coconut Rum Jam & Lemonade Scones
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Including details of upcoming community classes, private classes & introduction to pressure canning classes, re-branding from 365 Days of Creative Canning to Food Preserving .Org.
Featured recipe: Beetroot Sweet Pepper Relish
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We made four different batches of Mixed Berry Jam on the day!
:: Prepare it :: Can It :: Share It ::
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An introduction to pressure canning class, where we made a vegetarian spaghetti sauce in the pressure canner.
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Including details of upcoming classes and events, updates to the website and more recipes using apples, plus a review on making marmalade.
Featured recipe: Candy Apple Pie Filling.
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Including details of upcoming classes and events, updates to the website, kumquats, pickles and canning apple pie filling using ClearJel.
Featured recipes: Raspberry Jam and Raspberry Red Onion Chutney.
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A follow-up on my year of canning by Make Something author Noah Scalin. See more of the review HERE
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FOOD PRESERVING NEWSLETTER - FEBRUARY 24, 2013
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MAKE SOMETHING 365 INTERVIEW - AUGUST 2, 2012
An introduction to my year of canning by Make Something author Noah Scalin. See more of the review HERE
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PREPARING FOR 365 DAYS OF CREATIVE CANNING - MAY 20, 2012
Introduction to myself, what inspired the challenge and what I will be creating this year.
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Introduction to myself, what inspired the challenge and what I will be creating this year.
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