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Sally Rees

Founder of Natural Nosh

Thanks for visiting my website !

If you're curious about the steps to take to eat more raw foods, you're in the right place.

You’ve heard about eating more raw food but you’re not really sure what that means let alone how to make food without cooking it. Maybe you’re thinking that it’s expensive; and you’ll have to buy more equipment; spend more time in the kitchen preparing food for you, while the rest of the family want their usual food. Even though all these things are running through your head right now, please listen to your heart – it’s obviously givng you a message for a reason. Maybe it’s time to explore this thing.

Because I believe that raw foods can transform us on a physical, emotional and spiritual level, I help people of all ages to supercharge their health, improve their ailments and regain their zest for life through workshops and coaching in natural nutrition.

Well, you’re in the right place. I teach people about all these things you’re thinking about. I have 3 different workshops depending where you want to start. They’re all listed under Workshops so go and have a look. In the meantime you might want to check out my monthly newsletter where you’ll see some recipes, tips about a range of subjects related to health and lots more interesting bits and pieces. And may I thank you for letting me be part of your world.

Enter your details below to subscribe to our newsletter and you’ll receive a meal plan for 1 day of “All Raw”


"I loved Sally's style - she is easy to learn from."

"If you would like to learn how to make fermented foods, then this is the class. Very informative and you can take home the recipes and the cultures."

"Loved the class! I'm inspired to go and experiment with raw food at home. Will be back for another class"

(03) 548 8403

The Fizzy Kitchen Classes focus on fermented, probiotic foods; how to make them really tasty and why they are so good for us. Join Sally to be inspired to make more of them at home.

Part 1: Cultured Ferments

These foods and drinks have cultures added to the base liquid. These cultures have a variety of appearances which you will learn about in this class.  Included are: how to make kombucha, water and milk kefir, kefir cheese, yoghurt and yoghurt cheese, cultured butter, nut milk kefir, coconut kefir and coconut yoghurt.  This class is 3 hours long.

Part 2: Wild Ferments

These are foods that don’t usually have any culture introduced into them, but can sometimes use a live culture to assist in the fermentation process. The microbes are present on the plants and just need the right conditions to start multiplying.

In this class we will learn about sauerkraut, kimchi, brine pickles, relishes, injeera (an Ethiopian flatbread) and rejuvelac.

The class is 3 hours.

Both classes will provide you with:

  • Knowledge and inspiration to experiment

  • Confidence to take care of your own and your family’s health

  • Potential new friends

  • More ways to add variety and healthy, tasty foods to your daily meals

  • A different way to preserve your excess produce

  • Great booklet for use at home

Price of each class: $95

If you pay for both Part I and Part II together the price is $180 ($10 discount)

Note: If there’s food leftover in the class you may be able to purchase it at a reasonable price. We have a sales table in the room for you to purchase things you need to make these at home including The Kit.

Bookings: Contact me for details, either through the website or by phone. Payment will secure your place.

Payment will be by direct deposit.

Mobile: 0211 709 443

Home: (03) 548 8403


“I recently attended Sally’s Fizzy Kitchen Workshop. As a complete beginner regarding making cultured probiotic foods, I found this class extremely useful. Sally was hands on, with sensible advice that took all the mystery out of it, keeping it simple and fun. She had a large variety of foods and beverages she had made for us to taste and helpful written material and recipes. The “Goodies” bag I took home, included starter cultures and enough basics so I could start making my own Fizzy food immediately with no fuss. I highly recommend this class.”  Tina Stanton, Executive Mentor & Business Coach

“Great class, awesome introduction to fermented foods”

“Absolutely recommend it – I learned so much”

“Your enthusiasm is contagious” ~D.S.

“You have a wealth of knowledge and make the new way of thinking very accessible and fun. You’re very generous too !  This must be a well kept secret” ~ E.M.

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