PVAS Quiz Night 2026

A huge thank you to everyone who supported our Quiz Night. 

Over $9000 was raised for the animals which is a fantastic result!

A big thank you to our quiz night volunteers!

Cheezy Roasted Brussel Sprouts

Too good to have just at Christmas – so easy and delicious as a side or a snack!

 Ingredients

- 1 kg of washed brussel sprouts

- 1 cup of nutritional yeast

- Vegetable oil spray

- Salt and pepper to taste

Method

- Simply boil the sprouts until soft, then place on a lined oven tray. 

- Use a cup or spatula to lightly press the sprouts flat, sprinkle with nutritional yeast, add salt and pepper, then repeat on on the other side. 

- Spray the coated sprouts lightly with vegetable oil and bake at 180C until the edges are brown and slightly crispy. Add more salt to taste before serving – delish!

 

2026 Event - Valentines in the Valley

Saturday 14 February

4.00 pm until 7.00 pm 

Enjoy an afternoon tour of the Sanctuary with your Valentine, before relaxing with a picnic hamper in the forest at dusk. Listen to the sounds of Valley at sunset on your strategically placed picnic blanket, while enjoying a range of cruelty free delights.

Tickets are limited so be sure to book soon to avoid disappointment.

Price includes Sanctuary tour, picnic hamper for two - vegan savories and sweets, juice, water and picnic blanket. Attendees may BYO alcohol. Strong closed in shoes, hat and jackets are recommended (the Valley can be cool in the evening). 

For tickets, visit: 

https://www.facebook.com/events/1675877723392166/

Merry Christmas from Possum Valley!

 

Merry Christmas from the Valley! It’s been a busy lead up to Christmas! We had the Cat Haven Christmas Market, gift wrapping teams at Belmont forum, some very hot weather and the launch of our Christmas Hay appeal. 

 

 

If you would like to donate for our hay fundraiser simply go to: https://www.givenow.com.au/cr/possumvalleyxmashay

 

Merry Christmas!

 

 

New Arrival - Banjo Donkey

Sweet Banjo joined the Sanctuary’s little donkey herd at the end of spring. He came all the way from Wickepin, after his owner received some worrying health news. While a little reluctant to step up into the float, some gentle coaxing soon saw him on his way to the Valley to meet new friends. 

 

Banjo befriended Spud within an hour of exploring his new home, and the two chocolate coloured partners in crime nap, snack and play together each day! 

 Welcome Banjo it’s lovely to have you here!

 

 

Christmas Hay Drive 2025

Summer is on the way, which means we need hay!

 

Last financial year the Valley’s feed bill was over $100K.

With more animals in need than ever before, your support this Christmas season would be so appreciated!

 

To donate, please visit:

https://www.givenow.com.au/cr/possumvalleyxmashay?l

Thank you again for your continued support.

Vegan Recipe - Grinch Coconut Shortbread Cookies

 

These Grinchy cookies are great for gifting (or nibbling yourself) in the lead up to Christmas.

Ingredients

- 1 cup of soft vegan butter substitute

- 2 vegan eggs made with Orgran Egg Replacer 

- 1/4 cup of icing sugar

- 1/2 cup of sugar

- pinch of salt

- 2 teaspoons of vanilla extract

- 1 tablespoon of cornflour

- 2 1/4 cups of plain flour 

- Green and yellow food colouring 

- Small red hearts (those used for decorating cakes). We used vegan 'Over the Top' brand 'Bling Red Hearts' available at Spotlight stores 

- Desiccated coconut 

Method

- Mix butter substitute and two sugars together in a bowl  (sift the icing sugar first) until they have a creamy consistency.

- Add the eggs, vanilla and salt and mix. 

- Then add the food colouring. Combining the yellow and green will make a brighter green, like the coat of the Grinch. Add colouring to the batter and stir until you reach the desired colour. If it is a little dark, don't worry as adding the flour will lighten the colour further.

-  Sift in the cornflour and flour. Stir well.

-  Prepare a baking tray with non stick paper. Make small balls of the green batter - approximately 4cm in size - and roll these in the dessicated coconut. As there is no rising agent in the recipe they will stay the same size. Flatten the balls on the tray and then add small red hearts. 

- Bake in an oven at 160 C for approximately 10 to 15 minutes or until the coconut begins to brown and the biscuits feel firm. The shortbread will harden as it cools.