Time: 11.00am - 3.00pm
Date: Sunday 14 June 2026
Where: Castlemaine Community House
Instructor: Narelle Lucas
Making probiotic boosting broths and miso ferments.
For centuries, people from ancient pasts have known the amazing health benefits of bone broths and fermented foods made from miso.
Bone broths are natural source of collagen and amino acids, supporting your immune system with healthy joints, connective tissue, muscle mass, hair, skin and nails all while boosting your metabolism and gut health.
Miso paste has all the same benefits while encouraging better digestion with beneficial bacterias, anti-oxidant and anti-inflammatory properties.
Having made her own bone broths and miso paste for the past 15 years, Narelle will show you how simple these bygone remedies of the past are to make and add to your daily life.
- Traditional Broths of chicken, turkey, beef, lamb & fish.
- Vietnamese Pho is a bone broth with added immune boosting spices.
- Ako Miso Paste is the daily go-to in Japan and ferments for at least one year.
- Shiro Miso Paste is the much speedier version of its aged cousin.
- Shio Koji Marinade is a great vegan alternative to soy sauce and only takes days.
- Tsukemono is enjoyed with most Japanese meals as a condiment.
Each participant will need to bring 3 standard sized jars, 3 large jars and an apron.
A light meal of bone broths and miso soup with local sourdough breads will be provided.
Bookings close Wednesday 10 June 2026
Date: Sunday 14 June 2026
Time: 11.00am – 3.00pm
Cost: $172.50
Facilitator: Narelle Lucas – Wild Earth Mother
