Winter Busy Bee 2026

 

On Sunday the 2nd of August we held our Winter Busy Bee. We are appreciative of everyone who gave their time and energy to help the Sanctuary get on top of so many important outstanding projects. 

The rescued sheep shelter was was built (thanks to a very generous Bede Carmody Fund grant!). 

 

The dam paddock was pruned in readiness for bushfire season and five burn heaps were created. 

Snowy’s den and the cow paddock were also cleaned. 

Two portable shelters were organised and the horse paddock was renovated.

It was a fantastic day with so much achieved! 

If you would like to be involved, keep an eye out for future busy bees on our Facebook page.

Thank you Bede Carmody Fund

 

Thanks to the support of the @bedecarmodyfund Possum Valley could procure a new sheep shelter for our eastern rescue flock! 

Constructed by Sanctuary volunteers, the new shelter was in good time for wintery August conditions. 

 

 

 

  

 

Thank you @bedecarmodyfund for making this long awaited shelter possible! Our eastern flock is made up of abandoned and pound sheep, who will benefit greatly from this new shelter.

 

Eastern Hills Scouts Tour

 

When members of the Eastern Hills Scouts visited PVAS to deliver possum nest boxes they also took a tour of the Valley and met some of our residents. 

 

 

 

 

 

 

 

  

Thanks Eastern Hills Scouts!

Thanks Eastern Hills Scouts!

 

Eastern Hills Scouts recently joined us for a special tour and presented the Sanctuary with some much needed possum nest boxes.

These possum homes will provide a safe, warm spot for our rehabilitated young possums. Thank you scouts for your efforts!

 

 

Save the Date – Fundraising Screening of ‘The Sheep Detectives’ for PVAS

 

In collaboration with the incredible team at Kookaburra Theatre, Mundaring, a charity screening of ‘The Sheep Detectives’ will be held on the evening of Sunday the 15^th of November. 

Enjoy this great movie under the stars with family and friends, pack a picnic and peruse the PVAS merchandise on offer for a fantastic night out.

Be sure to save the date and watch this space for more information!

 

Thank You FOTA Perth and Congratulations Snowy!

 

Snowy and Chris would like to say a huge thank you to Friends of the Animals Perth for their ‘Be Kind to Animals’ competition which we were fortunate to win.

Snowy Lamb received the highest number of votes and was the recipient of a $200 gift card which will procure him and his friends many boxes of Weetbix for the coming months.

Thank you! 

 

Vegan & Gluten Free Recipe - Dark Chocolate & Almond Cookies

  

This recipe will make approximately 20 cookies. 

 Ingredients

- 1 cup vegan dark chocolate melting buttons 

-  2 1/2 cups plain gluten free flour (we used the 'I'm Free From' flour from Coles Supermarket)

- 2/3 cup cocoa powder

- 1/2 teaspoon salt

- 1/2 cup white granulated sugar

- The equivalent of 4 vegan eggs made with Orgran Egg Replacer or another egg replacer

- 2 teaspoons baking powder 

- 2/3 cup soft vegan butter alternative

- 1 cup of brown sugar - packed down

-  2 teaspoons vanilla essence

- 1 cup almonds - flaked or slivered

Method

- Scatter almond flakes on a tray and place in the oven to toast. Check frequently to ensure they do not burn. When they are golden, remove from the oven and cool.

- In a mixing bowl, cream the butter substitute and two sugars. Add the vegan eggs and vanilla and mix.

- Melt the dark chocolate buttons and pour into the butter mix. Stir in quickly to avoid the chocolate hardening before it combines with other ingredients.

- Now add the cocoa powder, salt, baking powder and then the sifted flour. If the batter becomes too hard to stir, place in the microwave oven for a few seconds to loosen it. This will thin the chocolate and assist with mixing.

- Stir the toasted almonds through the cookie batter.

- Line a baking tray with baking paper. Roll spoonfuls of batter in your hands and place on the tray, flattening each cookie down a little as you go, as they will expand in the oven.

- Bake at 180 degrees C for approximately 15 minutes. If you like a crisper cookie, cook for a bit longer. Note that these cookies harden when they cool so allow that they may become harder than when removed from the oven.