GoodLife.Eco

Name: GoodLife.Eco
Address: Melbourne, VIC, AU
Telephone: +64800233247
Price range: $

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Melbourne, VIC
GoodLife.Eco

A range of reusable quality products to promote self sufficiency through preserving & growing food. We are food lovers & canners just like you! Leanne & Mike

Products you see here we use ourselves. Learn the life-skill of preserving & canning -join us. Offering sprouting jar kits and seeds for growing your own, to beautiful refill jars, and reusable personal care products for the whole family. Designed by us and featuring our New Zealand Fantail. All our packaging is unapologetically minimalist giving people just what they need to make life simple, no

waste. We give prompt delivery to our customers nationwide throughout NZ. GoodLife product is stocked by a range of Eco, Refill and Kitchen stores up and down the country - or you can purchase off us from our online shop.

11/05/2026

There's something quietly magical about this time of year. Pears 🍐appearing on doorsteps, at the back gate, in boxes from neighbors & friends — that generous late-autumn gift that says "I had too many and thought of you." So I turned mine into Pear & Ginger Conserve. And the best part? giving back some jars — to the friend who dropped the pears, or to the neighbour who's had a rough week. A little jar of "I made this for you" is worth more than anything you can buy. This is why I love preserving. You start with a gift from someone's tree and you turn it into a gift back. Nothing wasted. Everything shared. And you know exactly what's in every spoonful. If you've got pears piling up — make something beautiful with them🧡 I still have more waiting to become something yum x

06/05/2026

The tomato vines are giving up the ghost — but don't toss those last green tomatoes! They're gold for pickling. One pot, a few jars, and your pantry's set for winter. I was gifted a jar of Green Tomato Pickles in the weekend & they are absolutely delicious! So I asked if we could share the recipe, Tkx Leisa, you really cooked these in bulk, I applaud you😁 🍅

30/04/2026

Do you actually know what's in your food? Turn over a jar at the supermarket & read the label. Preservatives, thickeners, and numbers. When you preserve your own food at home, you know exactly what went in. That's the real reason so many people are coming back to home preserving — it's not just about saving money or being self-sufficient. It's about taking back control of what goes on your family's table.🥰Here at GoodLife, our preserving jars are designed for exactly this — real people, real food, real ingredients. Your pantry. Your ingredients. Your call.
I'm ready for Winter Pies & Crumbles with my stewed pear, plum & blueberry pie filling. We'd love to know — what's the last thing you preserved at home? Drop it in the comments below! 👇bonus if its in a GoodLife jar x

28/04/2026

The "Ugly" Harvest Soup - seriously I was gifted these weird creatures called "Bulls Balls" 😂🍅by a friend. After laughing about them for a bit I decided what to do with them. The pantry is bursting with chutney, and everyone is now pulling out the last of the late harvest & green tomatoes (that's for another conversation & another recipe I need to jump on). So I reakon there’s nothing better than turning these "misfits" into a rich, wholesome roasted tomato soup. Enjoy now, store in jars to enjoy later or freeze it.

The process is simple with only a few ingredients:
🍅Roughly chop your misfit tomatoes, leaving skin on
🍅Toss with plenty of garlic cloves skin off, a sliced onion, sprinkle salt and drizzle good olive oil. Layer onto greaseproof paper in an oven tray at 180oC. Roast until caramelized and bubbling about 1/2hr.
🍅Pour everything into a blender, add 1teaspoon of garlic powder to layer the seasoning and blitz into a silk-smooth bowl of liquid gold. Taste in case you need to add pepper + salt. *if you feel the mix is too thick or you want to make it more punchy, then 1 cup of good quality vegetable stock is a great idea. Then chop through fresh basil and mix that in. It’s the perfect way to honor the end of the season. No waste, just warmth. Grab a piece of crusty bread and lean into the cozy autumn evening. 🍂🥣If you want to make batches of this and get it into jars - no problem. Just remember although tomatoes do carry some acidity its not enough and you will need to process the jars for safe storage , hot liquid, hot jars, clean rims, dome & band on and into water-bath 45mins for a 1Litre Jar 🧡 🍅

26/04/2026

ANZAC ~ I could have baked Anzac Cookies (and I still might), or done another preserve, but I saw this image at the Shrine of Remembrance in Melbs last week - wow what a place to visit. I hope everyone has enjoyed Anzac Day celebrations - for us Dawn Parade in our local area was so down to earth but simple~ the sparkle at the end of the ceremony before we all piled off to the RSL for a Gunfire breakfast was the playing of Cold Chisels song 'when the war is over' (doesn't get more Australian!) ✨ Now why share this pic? Well Canning, as we know it, had its origins in necessity. Napoleon, eager for a way to efficiently feed his distant armies, offered a prize that led to the development of early jarring methods. The photograph in our display, featuring an Australian soldier eating from a ration can, reminds us of the critical role preservation has played. Those military origins paved the way for a preservation revolution. The techniques used to keep rations safe have evolved into the simple, reliable home-bottling systems we enjoy today.
What once was a necessity for feeding armies has become a voluntary, joyful, and popular embracing of self-sufficiency. This generation is "bottling" it, and we are seeing a massive resurgence in home preserving. People are motivated by a desire to eat seasonally, reduce waste, know exactly what's in their food, and celebrate artisanal skills. While the technology has advanced—giving us reliable, single-use dome lids and safer equipment, the essence of preserving food is still much the same. Just saying.........

20/04/2026

🍑Homemade Sun-ripened Peach Conserve - sometimes you just need to pull out the vintage china, set the table, and take a moment to enjoy the sweet things in life. Last of the peaches this season bottled & tucked away. Often I'm asked where I get my recipes from - well this particular book is proving a real gem. Unearthing old cookbooks from op shops or secondhand book shops is so rewarding, its like finding a secret treasure; this one is from Bay Books from 2012 *recipe included although I'm sure I used raw sugar and cut it to 500g......I really should have written that down at the time🤔. I love making conserves they go so well with cheese platters too. Boris's Fruit Shed for the lovely local Peaches and GoodLife for our 250ml glass jars a great size for jams, jellies, conserves and relish. Available in stock now in Australia from 12pk AUD$49.95👉reach out to me to grab yours today

16/04/2026

Making your own Kimchi is like building a tiny, delicious ecosystem in a jar. I've made this for years in my kitchen and it can sit for months in the fridge. So apart from the obvious eating it raw, I want to share one of my fav recipes with it ✨Pork, Pumpkin & Kimchi Fried Rice ✨base recipe from NZ NourishMag (vegetarians leave out pork mince & add some egg) + I like to add raw kimchi on top when serving. *Yes you can make Kimchi without the fish component, Miso in our recipe will be plenty to achieve a good result. Recipe for GoodLife Kimchi & its not spicy👉 https://goodlife.nz/blogs/fermenting/fermenting. 💚Available in Australia - GoodLife Fermenting Jar Kits as seen here 1 Jar - AUD$16.95/Bundle & Save – 3 Kits AUD$44.95/
Bundle & Save – 6 Kits AUD$84.95/ Glass Weights from AUD$7.95 (postage not included) or just buy the lid with stainless band. Reach out via messenger or email [email protected] if you would like to grab some for your kitchen today 💚

15/04/2026

Pressure Canned Chicken~ sometimes I take my fav casserole recipes & modify them for 'canning', this is one of them. You add the cream, milk or sour cream just before serving and not into the jar. That way you can PC this. The leek + tarragon are best friends with chicken. Its a nice to have on the shelf, and I will often take camping⛺ Empty Jar, heat and add the dairy component to make it creamy - serve on rice OR make a 1Litre to use it for a quick filling in a Chicken & Leek Pie😋(photo showing raw ingredients before Canning) Shelf-stable ready-to-eat food. No refrigeration or thawing required. No additives, preservatives or high sodium. Recipe can be tailored to specific dietary needs and seasoned to personal preference. Winner Winner Chicken Dinner 🍗Recipe shared here https://goodlife.nz/blogs/recipes/canned-leek-tarragon-chicken

14/04/2026

As the air cools and the vines start to fade, we've officially reached the "use it or lose it" phase of Tomato Season. This is the best time to capture that in a jar 🍅✨ Preserving the last of your harvest isn't just about clearing out the garden; its about setting your future self up for success for the months ahead. So here's what I've done with the last of the beautiful gifted tomatoes. Recipe from a book called 'Preservation Pantry: Modern Canning' by Sarah Marshall. The only thing I did different is used sprigs of Rosemary as I didn't have any fresh Oregano. And how pretty do these look! An easy recipe that anyone can do. Pickled Cherry Tomatoes in 500ml jars🍂 🍅 🍅 🍅🍅

13/04/2026

Lets talk Canning - I'm going to start basic, so here we go & yes its not a pretty looking jar of food~ hence its known as Ugly Pork! (it does taste good fyi) 👉TO MAKE: Raw chopped chunks of pork with some fat on, sprinkle with dried crushed fennel seeds, some salt + ground pepper. Mix together in a bowl and place into your cold sterilised glass jars, leave a decent headspace but this will shrink so pack the pieces in well - wipe top of jar with white vinegar to ensure no fat is on the rim before placing on your dome seal lid and screwing on the band. No liquid is added to this - its called Dry Canned Pork.....and it makes its own liquid during the Pressure Canning process (see pic 1). 500ml jars process for 75mins. If you have a metal divider plate for your PC then you can use that & the Presto Canner will fit 14 x 500ml GoodLife Jars in 2 layers. Makes for a versatile jar of meat shelf stable and ready to use for almost anything. I also do a Meal in a Jar - 'Pork, Pineapple & Kumara' which I'll share along with other meals in a Jar from ones I've made & liked over the years. If you are wondering to yourself why on earth would you 'pressure can' meat/meals the answer is a few things; convenience, making the most of specials/bulk buys from the supermarket or produce from your homesteading land, great for taking camping, easy quick meals, take in the caravan or boat (heat&eat), long hard day at work an instant meal, and good old self reliance if you lose power and want to take out the hassle of food loss. No one ever regretted having some shelf stable food that they made themselves and knew what was in it! Pressure Canning is a Life Skill that's fantastic to learn and it looks scarier than it really is. GoodLife Jars available NZ and Australia.

12/04/2026

THANKS to everyone who came along yesterday, purchased GoodLife products & supported us, it meant a lot ☺️It was clear to me that Pressure Canning is of interest in our rural area, and wonderful to hear what you have all been creating and feel your enthusiasm. In light of that, I am going to share a few of my fav Recipes this week for Pressure Canning - just for all you newbies starting out. Remember all GoodLife jars are designed for high extremes of Pressure Canning cooking as are our dome seals. Success starts with good tools, and a great collection of go to recipes. Thanks to the Yea Community House for letting us use your cosy space to hold our event 🩷

Address

Melbourne, VIC

Telephone

+64800233247

Website

http://www.goodlife.nz/

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