Fermented Bevies Masterclass with Dr Sarah Lantz

Fermented Bevies Masterclass with Dr Sarah Lantz

Fermented Bevies Masterclass

With sugary beverages making national headlines for their links to obesity, heart disease, diabetes type-II and a host of other diseases, fermented beverages – kombucha, tepache, ginger bug and fire cider tonic amongst them – are championing the cause for healing and gut health.

Get together with some other avid fermenters for an online Fermented Bevies Masterclass.


1st Class: 16th June 2020 | 12pm (AEST) 1 hour Duration

2nd Class: 30th June 2020 | 12pm (AEST) 1 hour Duration

Split into two classes, the four fermented beverages we will be preparing in this workshop are teeming with beneficial bacteria, easily flavoured, and remarkably simple to prepare.

The workshop will include a gut health presentation, recipes, and instructions. You will be able to make these ferments in the comfort of your very own kitchen and watch the alchemy of fermentation bedazzle you over the next few days or weeks. We will then follow up with a second session to see how your ferments have progressed and to answer any questions.

Prior to the workshop we will provide you with the recipes, a list of required ingredients and equipment and a link for the presentation.

NOTE: If you feel intimidated by fermentation and afraid that you will need to invest in expensive equipment, think again. To ferment, you don’t need lots of fancy equipment. Most of the equipment can already be found in your home.

About Dr Sarah Lantz

Dr Sarah Lantz will be your instructor for the Masterclass. Sarah has been presenting and addressing gatherings around Australia and abroad for the past fifteen years, offering workshops and products that connect people with their innate, divine wildness and wholeness, both inside and outside of themselves. Sarah is a holistic nutritionist and lecturer at the University of Queensland. She is the author of Chemical Free Kids: Raising Healthy Children in a Toxic World; One Bite at a Time: Reduce Toxic Exposure and Eat the World You Want and Forage Ferment Feast: Tales of Food and Family with Recipes for Restoring Gut Health, Connection, Healing and Wholeness. Sarah is currently the owner of Temptress Apothecary an enterprise that formulates herbal healthcare blends that are symbiotic with nature and that can be used in everyday ritual, reverence and pleasure in the home.

Learn more about Dr Sarah Lantz here.

The masterclass will be limited to a small class size, so book early and bring all your questions!


What: 2 x Fermented Bevies Masterclass Workshops presented by Dr Sarah Lantz
When: 16th & 30th June 2020 at 12pm (AEST), 1 hour duration.
Where: Zoom Webinars


Register now using the form below.

To secure your place, register for both workshops by Thursday 11th June.

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What’s in Season this June

What’s in Season this June

Some organic ‘What’s in Season’ tips from Brisbane’s United Organics for June.

What’s Growing, What’s Slowing in June 2020

Briefly, everything vegetable is slowing. With record low temperatures hard on the heels of a buying boom, expect pretty much everything to be short in June. Our vegetable growers have been warning us that they picked early to satisfy the demand produced by COVID-19. The downside of early harvesting is the lull it creates in supply whilst we wait for the produce to catch up. With the low temperatures; production won’t be catching up anytime soon.

So having established the conditions, let’s have at it.

Organic Fruit

No real change from last month, a lot of fruit crops get harvested early so we won’t see the shortage in supply like we will with vegetables.

Apples for June are mid-season and plentiful, expect all varieties; Granny’s, Gala’s, Fuji’s, Pinks and Sundowners. Queensland Hass Avocados have started and will be on for a couple of months. Expect Wurtz, Reed and Sharwill varieties to put in the odd appearance. Bananas were in short supply last month but quantities are increasing so we are looking at full supply in June.

Pears, like apples, are plentiful and available in multiple varieties. Grapes are shortening up and will be finished mid-June. Watermelon and Rockmelon are coming down from far North Queensland. Blueberries have just started and are expensive, prices will drop as the month progresses. Queensland strawberries should be in full swing by mid-June.

Good news for citrus; Navels are back on, as are Mandarins, Pink Grapefruit, Limes and Lemons both Meyer and Eureka. Citrus will be constant for the whole month of June. Kiwi Fruit from Central NSW is in good supply.


Organic Vegetables

At this time of year we have multiple regions producing so usually we are spoilt for quantity and variety. This year, we still have the variety but supply will be spotty.

All of the Brassicas are on and all in reasonable supply with the exception of Kale, supply was expected to improve but the cold snap may delay that. Prices are still quite high on Broccoli and Cauliflowers but quality is good. Beetroot is plentiful and being produced in Queensland as well as down south. Carrots are in adequate supply and prices high. Lots of Cucumbers around Lebanese and Green, Fennel, Leeks and Silverbeet are all on. Onion supply is shifting from the southern states to Queensland, note Queensland onions due to the variety, usually have softer skins than their Victorian relatives.

All salads are being produced in multiple regions, perfect conditions for growing salads in Queensland, just sub optimal for eating salads when it’s cold. Potatoes and Pumpkin are in good supply, Pumpkin prices are a little higher this year with volumes meeting, rather than exceeding demand. Lots of Potato varieties to choose from with product coming out of three states at the moment, look out for Kipfler, Dutch, Pontiac, Nicola and Sebago. Snow Peas, Shelling Peas and Golden Eschallots are in the market.

Good supply also of Zucchini, Sweet Corn, Gold Squash, Eggplant and Sweet Potato.

Tomatoes are short this year with a couple of growers pulling out of the market.

Enjoy the cooler weather this month and remember to eat all of your colours.


The Team from United Organics

Our bees mean the world to us

Our bees mean the world to us

Media Release 20 May 2020

World Bee Day raises awareness about the essential role these hardworking insects play as pollinators.
Minister for Agriculture, Drought and Emergency Management, David Littleproud, said a number of bee pests and diseases are a potential risk to our honey bee industry, environment and to Australia’s native bee populations,

In recognition of the crucial role that bees play in supporting food production, the government granted $1.5 million to AgriFutures in 2019 for research to ensure bee health and promote the crucial role bees play in supporting our food production.

“Australia is home to over 1,500 species of native bees, the vast majority of which are actually solitary species,” Minister Littleproud said.

“Pests and diseases of bees not only have the potential to devastate bee colonies, but may also impact on the health of native plants should our bees be unable to pollinate them.

“Alongside our hardworking European honey bees, Australia’s native bees also play an important role in pollinating commercial crops such as mango, blueberry, eggplant, tomato, almonds and macadamia, as well as native plants.

“The Australian Chief Environmental Biosecurity Officer is working with Plant Health Australia to investigate the biosecurity risks to our native bees.

“The project will look at ways to control pathways that may allow exotic bees or pests to enter Australia.

“The result will be improved responsiveness for biosecurity risks to Australian native bee species for the protection of native ecosystems and biodiversity.

“The project will deliver other benefits including identifying threats for better decision-making about resource allocation and preparation and strategies to protect Australian native bee populations.