April 2019 Newsletter #52
FST Web site top Dishing Up -white
April brings Easter, school holidays and Anzac Day! Are you ready? I am looking forward to not having an early morning routine for a few weeks. This edition has some delicious Easter recipes and crafts for you to enjoy.

Life is incredibly full at the moment, and being the sole person left responsible for the monthly newsletters, I have made the decision to publish the newsletter every second month from now on. The next edition will be in June. Thanks for your understanding.

Have a safe and blessed Easter and Anzac Day.


I think the table decoration pictured above is the most appropriate for a failsafe Easter, it made me smile! "These lovely Easter topiaries were fashioned out of brussel sprouts, they are fresh and elegant, and something different". You can find the link for them and other beautiful decorations on the link below.
paska-big 1
Domestic Diva: This decadent cake concept is easy to make and can really be used for any occasion. [recipe link]
Failsafe Table -Easter Cashew Crescent Biscuits 1
Barra Cakes

Easter Crafts

Easter-Egg-Hunt a
Domestic Diva: Failsafe Easter Egg Hunt [Link]
How to Make a Pom-pom Bunny [link]
Naturally dyed with flower patterns [link]
For more great Easter Recipes, decorations and craft ideas, check out the Failsafe Table Easter Pinterest Board.

Fed Up Fact Sheet:

Flavours and Flavour Enhancers: natural or artificial, what's the difference?

Under new labelling regulations, it is not possible to distinguish between artificial and natural flavours
· this doesn’t matter because they’re all made of the same chemicals in giant chemical factories and chemically there is little difference
· the problem with adding flavours made in factories – whether natural or artificial - is the size of the dose because it is possible to get much higher doses than you would in nature
· flavour additives are not the same as flavour enhancers
· children and adults who are affected by additives such as artificial colours and natural chemicals such as salicylates are likely to be affected by high doses of artificial flavours. You can choose to avoid all strong flavours, or choose to avoid all added flavours except vanilla.

Consumers who read food labels are often surprised to see that there are added ‘flavours’ in most products. If, like many people, you think natural flavours are good and artificial flavours are bad, you need to know more about these additives.
Flavours are used in processed food because overprocessing destroys flavour. When you drink freshly made juice, it needs no added flavours. But by the time apple juice, for example, has been centrifuged, pasteurised, filtered, clarified and cold-stabilised, much of the original flavour has been lost.