Join us for a relaxed weekend gathering, as we take part in a celebration of our Judeo-Christian heritage, learning about the Feasts of the LORD and remembering that God has always dwelt with His people.

Every year since God brought the Hebrew people out of Egypt, they have celebrated “Sukkot”, also known as, “Feast of Tabernacles”, to remember how God dwelt among them in miraculous ways as they wandered 40 years through the wilderness, living in tents.
This feast prophetically looks forward to the time when Jesus will return and dwell among us.
*Please note, the Feast of Tabernacles starts on the 25th September and ends at nightfall on the 2nd October.*

At Spring Festival, we will be in a time of worship through a mixture of English and Hebrew music, learn and understand steps and symbolism of Israeli dances from our dear teacher and sister-in-Christ, Irene. There will be testimonies shared, a time of teaching and much treasured fellowship.
If time and weather permits, there will be an opportunity to have a BBQ at the Pink Lakes in Victoria, and a time of praise & worship around a large bonfire at Kingdom Farms. If you don’t want to leave the Jacob’s Well Retreat grounds, there is a smaller campfire by the outdoor kitchen, where you can enjoy a hot chocolate, marshmallows and stargazing.

SCHEDULE

FRIDAY: If arriving early please provide your own breakfast & lunch. (Friday only) 
Finish set up; Music practice, food prep. 

6:30-7:30pm     DINNER 

8:00-10:00pm   CHAPEL: Worship/Sharing/Prayer 
Kym & Faye – What is Feast of Tabernacles? 

SATURDAY: 
8:00 – 9:30am BREAKFAST (Shared bacon & eggs or BYO) 
8:30 – 9:30am BUSHWALK including Wetlands (optional) 
9:30 – 11am CHAPEL: Worship & Israel Update – Why is Israel significant? 
11:30am – 2:30pm BUSH BBQ at Pink Lakes (Please take your own waters) 
3:00 – 7:00pm WORSHIP: Feast of Music (line-up TBA) and ISRAELI DANCING led by Irene  
7:00 – 8:00pm DINNER 
8:30 – 10:00pm MUSIC  
10:00 – 11:00pm Stargazing, Campfire, Hot Chocolates + Marshmallows 
 
SUNDAY: 
8:00 – 10:00am BREAKFAST (Shared bacon & eggs or BYO) 
10:30am – 12:30pm CHAPEL: Worship + Prayer 
Message:  tba
1:00pm – 2:00pm LUNCH 
2:30pm – 5:00pm WORSHIP + Testimonies + Rest 
5:30pm – 7:00pm EARLY DINNER (BBQ + Salads) 
8:00pm – 10:30pm Relax, Chill time (Farm visit – BONFIRE!) 
 
MONDAY: 
LATE BREAKFAST (Shared bacon & eggs or BYO) 
Pack Up, Relax & head home – Shalom, Shalom

DONATIONS: 

Donations towards food /accommodation/ministry costs can be deposited to: 

Barefoot Ministries 

BSB 805 050 Acc No 102711556.  

Please use your name & “Spring” as reference.  

Cash or card donations can be received during the camp. 

Food Donations:  (Highly prefer Organic, Free-range, Grass-fed, Home-grown & strongly encourage supporting small business for supplies) 

  A few supplies still needed. Let us know asap if you can bring any of the following- 

~Bread (prefer local bakery or home-made)
~Organic Milk
~Organic Coffee Beans
~Home-made cakes/biscuits for snacks
~Fruit

Feast of Tabernacles is celebrated during the northern hemisphere’s fall (autumn) so autumn fruits & veggies are traditional foods for Sukkot. eg pumpkin & apples. 
Anything stuffed! eg stuffed eggplant, stuffed tomatoes, also stuffed pastries such as pies and strudels. 
Remember to avoid the forbidden foods like pork, bacon, shellfish, fish without scales etc (See Deuteronomy 14) 
Eating meat and dairy together is not kosher.  
There are many rules to kosher food, probably too many for us to try and abide by, and besides, we do not want to be legalistic about this. The aim is to celebrate with foods that bring joy! 

Two traditional recipes are included below.  

Noodle Kugel 

230g wide egg noodles 

55g unsalted butter cut into small pieces, room temperature 

55g cream cheese, room temperature 

55g sour cream 

¼ cup granulated sugar 

½ teaspoon vanilla extract 

½ teaspoon cinnamon (optional) 

230g cottage cheese 

2 cups milk, warmed 

3 eggs, well beaten 

½ cup raisins 

1. Preheat the oven to 160˚C, and butter a 23 x 33cm baking dish. 

2. Bring a large pot of water to a boil, and add a generous pinch of salt. 

3. Boil the egg noodles until they are al dente, about 5 minutes. Drain and transfer to a bowl. 

4. Add the butter and cream cheese. Stir well, allowing for the warm noodles to melt the butter and cream cheese. 

5. Stir in the sour cream, sugar, vanilla, cinnamon, cottage cheese, warm milk, eggs and raisins. 

6. Pour the noodle mixture into the prepared baking dish, and bake until the kugel is set, about 1 hour and 10 minutes. 

7. Allow to cool for about 10 minutes before serving. 

Challah  

PREP TIME 4 hrs 

COOK TIME 30 mins 

TOTAL TIME 4 hrs 30 mins 

INGREDIENTS  

• 2¼ teaspoons active dry yeast 1 packet 

• ¾ cup warm water about 100 degrees 

• ½ cup sugar 

• 1 large egg and 3 egg yolks plus one for glazing 

• ¼ cup vegetable oil 

• ¼ cup honey (Trick, measure the honey after the oil and it will slide right out!) 

• 3¾ – 4½ cups bread flour or all-purpose flour, plus more as needed 

• 1½ teaspoons kosher salt 

INSTRUCTIONS 

1. First, prepare the yeast by mixing the yeast with warm water and 1 teasooon sugar in a large bowl or the bowl of a stand mixer and whisk until smooth. Let yeast stand until it puffs up, about 10 minutes. 

2. Whisk in the 1 egg and 3 egg yolks, oil and remaining sugar and honey into yeast mixture until incorporated. Then about half of the the flour and then the salt and mix into a ball with a wooden spoon or dough hook. Knead until smooth, about 7-10 minutes, adding more flour as needed (pun intended). You may not need all the flour. Or you may need a little more. You want your dough to be soft and tacky. Don’t add too much flour. It will also get less sticky as it rises as the gluten activates. 

3. Place the dough in a warm, cleaned bowl and cover with a towel. Let the dough ferment until it has doubled in size, about two hours. 

4. Line a baking sheet with parchment paper and braid as designed. 

5. Cover and let rise another 45 minutes or so until it’s light and fuffy looking (exact proofing timing for challah will depend on environmental conditions.) Meanwhile, pre-heat the oven to 350 degrees F. 

6. Whisk the last egg yolk with 1/2 tablespoon of water and brush generously all over the challah (I do two coats, you can top with sesame seeds or sprinkles or whatever!) and bake for 35 minutes or until golden brown. Tent the challah with foil if it starts to brown too much on the top.