Green Living Australia
Green Living Australia

May Getaway ✈️

Email sent: May 21, 2020 2:24am

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Bring the world to your doorstep!
Green Living Australia

May Getaway - Special Edition

If you can’t explore the world on foot, why not bring the world to you with these delicious dishes inspired from all over the globe!

Destination: France

This stunning part of the world is home to crystal clear beaches, photogenic fields of lavender, stunning landmarks and some of the best wine you can get your hands on. We'll give you one guess to choose what goes best with wine...have your answer? That's right, cheese! (Although we will also accept chocolate and strawberries). It's time to bring France to your doorstep with this délicieux Bondon Cheese.
Bondon Cheese Recipe 

Bondon is a French cheese made in Normandy, mostly in the Rouen area. It can be made with either cow’s milk or goat’s milk. You will, of course, get a different flavour depending on what milk you choose to use.

Ingredients: Equipment:
  • Medium pot
  • Cheese thermometer
  • Stainless steel one-piece spoon
  • Stainless steel one-piece ladle
  • Large stainless steel or enamel colander
  • One 90 cm square tight weave cheese making cloth
  • Piece of string
  • Somewhere to hang your cheese to drain
  • Cheese mould or two cheese boards
  • Six-kilo weight or a cheese press

Make Your Own Bondon Cheese 

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Destination: Germany

Our second stop on this world tour is Germany. Not only is it the birthplace of Albert Einstein and Ludwig van Beethoven, but it is also the home of mountainous countrysides, Oktoberfest, Cheese Kransky's and the German Pretzel. As we travel through this wunderbar corner of the globe we are going to have a go at making another of their local delicacies, Saurkraut. Only ours is a bit different, we will be using culture instead of is delicious! 
Probiotic Sauerkraut Recipe 
  • Fermenting pail, crock or jar
  • Sharpe knives and a cutting board. 
  • Vegetable pounder or a potato masher will do if wild fermenting
  • Probiotic Fermented Vegetable Culture (Assisted Fermentation) 
  1. Wash well and finely chop or shred your cabbage. 
  2. Mix your cabbage together in a large bowl with your caraway seed and salt. 
  3. Pack the vegetables into your fermentation pail, leaving enough space to insert the grate.
  4. Mix the Starter Culture into half a cup of filtered or bottled water. (How Much Culture Should I Use?)
  5. Insert the grate to hold the vegetables down and then add your culture/water mixture and  calcium chloride solution.
  6. Top up with non-chlorinated water until the water is just above the bottom of the grate. 
  7. Put the lid with the airlock on and add water to your airlock. Leave in a warm place in your kitchen, out of direct sunlight, for 7 to 10 days. When they reach the desired flavour, remove the lid with the airlock and replace it with the storage lid and refrigerate to slow the fermentation process. 
  8. If you are using a jar without an airlock, burp daily so that the pressure does not build up and explode the jar. 

Make Your Own Saurkraut Using Culture

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Destination: England

When one thinks of England we picture dewy country farms, the Queen of England, countless pubs and a huge range of tiny food that is best accompanied by a cuppa tea. Another scrummy accompaniment to tea is the ever so posh scones with cream and jam, so for this stop on the journey, we are going to give you all the tools to create a delicious afternoon tea. 

Scones with Sugar-Free Strawberry Jam & Cream 

Jam Ingredients:
  • 1 kg Strawberries; hulled, halved or quartered, depending on their size
  • 300-400g Xylitol
  • 2 tsp Low Methylester Pectin
  • 2 tsp Calcium Water (see pectin packet)
  • 2 Tbsp Lemon Juice
  • 300ml Thickened Cream
  • 12 Scones - if they are homemade that's even better!
  1. Prepare your 250ml jars and lids by sterilizing them in boiling water for ten minutes. The sterilisation step can be skipped and you can use washed, rinsed, hot jars if you are processing for 10 minutes or more in the boiling water bath at the end of the recipe.
  2. Wash and hull your strawberries. Place them into your preserving pan and give them a mash with a potato masher to release some of the juice and natural pectin.
  3. In the meantime, time mix you Pomona’s Pectin with 100 grams of your xylitol or sugar.
  4. Slowly add your xylitol-pectin or sugar-pectin mixture, stirring constantly to ensure that it is evenly distributed throughout your fruit mixture.
  5. Add your lemon juice, calcium water and your remaining xylitol or sugar and mix in well.
  6. Using high heat and stirring occasionally, bring your jam mixture to a full rolling boil. Boil for one minute. Remove from the heat. 
  7. Using a ladle and jar funnel place your jam into your hot, 250 ml jars, leaving a one and a half centimetre headspace. Clean the rims of the jar to ensure you get a good clean seal and cap with your new lids.
  8. Process your filled jars in a boiling water bath for five minutes.
  9. Alternatively, if you did not pre sterilize your jars and lids, process in a boiling water bath for 10 minutes.  
  10. In another bowl pour your 300ml thickened cream and whisk until it has soft peaks.
  11. Serve your scones with your thickened cream and homemade strawberry jam. 
  12. Enjoy!
Sugar-Free Strawberry Jam Recipe Here

Make Your Own Sugar-Free Strawberry Jam

The secret weapons to make your own delicious sugar-free jam!
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Destination: Greece 

To wrap up our tour of the world we are ending in the incredibly γραφικός* landscape that is Greece. Not only does this beautiful country have scenery straight off a postcard, but they were also the first place to hold the Olympic Games in Athens and if you search hard enough you will be able to taste olives that are still being grown on thirteenth-century olive trees! One dish that springs straight to our minds is fresh tzatziki, so that's what we are going to end with.
* picturesque 
Tzatziki Recipe

  • 2 cups Yoghurt
  • 2 cups drained cucumber (one medium cucumber)
  • 2 Tbsp Olive Oil
  • 2 Tbsp fresh dill or 1 Tbsp of dried dill (Mint and coriander both work well)
  • 1 medium to large clove of garlic
  • 1Tbsp Lemon Juice
  • Salt to taste (1/4 - 1/2 teaspoons) 
  1. Grate the cucumber using the large holes on a grater. Then, to remove the express moisture, take the grated cucumber in handfuls and squeeze out the liquid. Too much liquid in the cucumber will make your Tzatziki runny.  
  2. As each handful of cucumber is squeezed, place the now drier cucumber into another bowl. 
  3. Add the remaining ingredients to the bowl and mix well. Taste and add additional salt if necessary. 
  4. You can serve Tzatziki right away or store in the fridge in an air-tight container to chill if you choose. 

Make Your Yoghurt For Your Tzatziki

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Vegan-Friendly Soy Yoghurt Tzatziki Ingredients 

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Thank you for travelling with Green Living Australia. Most of the ingredients listed in the recipes above are available at

Have a safe and happy day :)

We pitched the question 'What is your go-to favourite food of all time?' to our Green Living Australia staff.

This was their answers.

Jodie: There really is never a bad time for soup! My favourite is definitely broccoli and leek but a close second is pumpkin soup.

Tim: There is just so many! I’d have to say beef ribs or a large piece of smoked meat fresh out of the smoker.

Lauren: Anything that complements a cup of Proper Strong Yorkshire tea is my go to; scones, buttermilk rusks, carrot cake. You name it!

Colin:  KFC. But if it’s a meal I cook at home then scrambled eggs; gooey, soft scrambled eggs, not the rubber pellets you can bounce off the walls.

Kirstie: Literally everything with potatoes…oh and the pie’s in America; apple, rhubarb, blueberry, they are all amazing!

We love happy customers. If there is anything we can do to help, let us know!

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