Wednesday, 30 March 2022

PVAS Easter Picnic in the Valley with Ayarah

 16 April 2022 from 2.00 pm


Join us for an Easter picnic in the Valley thanks to Raya of Ayarah Vegan Cooking School.

Enjoy the huge selection of delicious food from Raya’s beautiful grazing table before retiring to your picnic spot in the forest.

The menu includes:
*Sweet potato & mushroom tarts
*Mini range of bruschettas - cashew cream mixed mushrooms, pesto and vegan feta
roast tomato & basil
*Roast pumpkin & quinoa salad
*Grilled corn, feta and herb salad
*Mini quiches
*A range of dips, veggies and bread
*Fresh fruit platters
*Chocolate peanut butter cheesecake
*Caramel & chocolate tart
*Frangipane Tart - seasonal fruits
*Scones with jam & cream

Picnic blankets, tea, coffee, water and soft drink provided.

To help the environment, guests are encouraged to bring their own cutlery.

BYO alcohol and glasses.

Strong, closed in shoes and a jacket/hat are recommended.

*All food is vegan and GF options are also available.

Check out Ayarah’s tees for sanctuaries @goodvibesonly_au

For tickets, visit .


Easter 2022 Tour and Bake Sale

16 April 2022, starting 11.00 am.

Come and visit Possum Valley, meet some of our residents and hear their stories.

We will also have your festive needs covered at our HUGE Easter Bake Sale!

From slices to biscuits, savoury treats to tasty gifts, we have it all! PVAS merchandise is also available.

Cash and Eftpos welcome.

Tours are by appointment. Be sure to secure your ticket to avoid disappointment.

All tours are weather dependent. Please be sure to check your emails prior to the tour in case of any cancellations.

You will receive a confirmation email upon booking - please contact us if you do not receive this as it contains important information for the day including our exact location.



New Arrivals - Webster and Drifter

By Chris R.

Earlier this year we were contacted regarding a bonded cow-pony pair needing a new home due to change in circumstance. Both had been well cared for and loved, so having them walk up on halters and into the Sanctuary float wasn’t difficult. Soon Webster the steer and Drifter the mini pony were settled in their new paddock, enjoying the sights and sounds of their animal neighbours and calling down to the house for treats.


Webby and Drift love pats, brushes and walks, and their eyes light up when a tour group heads their way.


You can grab tickets to meet Webster and Drifter and their Sanctuary friends most weekends on our guided tours, at:


Saturday, 19 March 2022

Vegan Recipe: Gluten Free White Chocolate, Coconut and Almond Slice

 Easter is approaching and this special white chocolate based slice is a real treat.

 Slice tin size: 18 x 28 cm.


- 1 cup of white chocolate pieces. We used Sweet William cooking chocolate

- 3/4 cup vegan butter substitute. We used Nuttelex Baking

- 1 cup of caster sugar 

- 1 teaspoon of vanilla essence

- Egg replacer for the equivalent of 2 large eggs

- 2 cups of gluten free plain flour. We used the Woolworths 'Free from Gluten' variety

- 1/2 cup of shredded coconut

- 1/2 teaspoon of salt

- Soy milk - as required

- Flaked almonds to sprinkle on the top 


- Melt the Nuttelex butter and the white chocolate pieces separately and then mix together. This can be done using the stove or the microwave.

- In a bowl, combine the butter and chocolate mix and the sugar. Add the vanilla and stir.

- Add the egg substitute to the batter and stir.

- Then add the flour, coconut and salt and mix. If the mixture is too thick, add approximately half a cup of soy milk to loosen it. 

- Line your slice tray, using a little extra baking paper so it is raised above the sides of the slice (about 3cm) to prevent the top burning. 

- Pour the mixture into the tray and sprinkle almonds on the top.

- Bake for approximately 35 to 40 minutes.

- Let the slice cool in the tray as it will still be moist in the centre. It can be eaten slightly warm, or finish cooling in the fridge to harden the slice. It will remain a little gooey in the centre.