FROM THE AUTHOR                                      
Welcome to the first Food Preserving newsletter of the year!  We hope you have all enjoyed the Christmas and New Year holidays, it’s one week until school goes back here in Western Australia – which means two weeks until our Perth community classes begin! We are very excited to announce new classes, new venues and more products being bulk ordered through our community online store – which also raises funds for sharing our culture starter kits (kombucha and kefir) across Perth to beginners – and bringing more preserving products to Australian homes. Lots of recipes have been added these past few days, with more fermenting recipes to come next week too.
If you hadn’t heard, Food Preserving HQ has MOVED this month – we now reside in Parmelia, and now you can arrange orders to be collected from us, from a community class, book a Perth delivery (rates vary) or arrange postage Australia-wide. Thanks to everyone who has been so understanding in our delayed responses to bookings and orders during the beginning of January as we moved – the internet is now up and running at the new HQ so we are back to normal operations. We have been busy working on final lesson plans, ordering group buys of class products and adding some last minute recipes to our first cookbook, which will FINALLY be launched later this year! As you can see from our new banner, we are adding some new recipe categories, with recipes coming next term too. More skills to learn and use at home, artificial-ingredient free, saving you money and supporting local businesses.
We now organise classes following the school term (Term 1 schedule attached), exploring fermenting/culturing dairy this term (yoghurt & cheese-making), dehydrating (drying your own fruit and seed crackers), preserving jams, jellies, marinating, mustard, pie filling and chutneys, pasta making (with passata demo) and finishing the term with an introduction to pressure canning class. Classes are held across Perth – including Roleystone, Fremantle, Joondalup, Swan Valley and Parmelia – and all are run as cheaply as possible – we’re all about sharing our skills, knowledge and recipes to inspire and teach others and share the skills and our recipes with your friends and family!
Enjoy some of our favourite recipes (attached), including Smoky Bourbon BBQ Sauce (great with chicken nibbles), Tomato Ketchup, Cultured Dilly Beans, Butter & Buttermilk, and Sauerkraut.
Our weekly competition is back! Freebie Friday is on every Friday(we close off entries at 2pm (Perth time) the next day to allow for the time difference of entries). To enter, just leave your answer to our question on our Facebook Page to enter the draw for a pack of jar labels. Make sure you click on the Freebie Friday post to enter. Good luck!     
Have a fantastic week!
Learn, Preserve &Share
Megan Radaich
Author/Lecturer at Food Preserving

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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