Thanks to the people who have contributed to this week’s newsletter: Bianca Lyndon, Chris Chapple, Felicity Carr, Katrina Philip, Paul Gale-Baker, Rosemary Snowden, Sue Dyet and Virginia Ruchel.
A story about St Johns Riverside Community Garden in Heidelberg (by Katrina Philip)
[Last Summer (
see the 21st February newsletter), this newsletter invited local community gardens to work with the University of Melbourne’s
Community Engagement for Disaster Risk Reduction (CEDRR) project, the deal being that the community garden would receive some monies whilst CEDRR would receive some data.
St Johns Riverside Community Garden in Heidelberg were one of the gardens that decided to participate and, as shown in the photo right, they received $1,575 for their efforts. In the article below, Katrina Philip, coordinator of the garden, discusses how the project went (and it went well!).
[In addition to the story told below by Katrina, there is a second story to be told, which is about Katrina and her colleagues. First, they were alert and active enough to respond positively to our 21st February article. Second, they then worked together for a common cause, learning together. And, third, they earned some monies to further improve their garden. They are an exemplar of what an active community group should be like and, not surprisingly, their community garden is wonderful. Ps. Katrina is 5th from the left in the photo (in a blue shirt and shorts).]
St Johns Riverside Community Garden have been very fortunate to recently participate in Melbourne University’s Community Engagement for Disaster Risk Reduction (CEDRR) project. Not only did it help us to engage with lowering risk in our own current and future lives plus improve our connections within our community network but it also helped us to raise significant funds for the garden.
Participation was via two phone surveys some months apart in which household preparedness to cope with disaster at home or in the environment was questioned. It gave us an opportunity to think of ways to reduce risk in our present living. For each phone conversation, a financial donation was given to the garden. It was also lovely to meet the CEDRR project people when they visited our gardeners for a chat.
We were encouraged to involve our community garden members and their networks of friends, family and neighbours. This led to a ripple effect of people talking about the worthwhileness of the ideas and the community taking more ownership of risk.
This is a totally different way of raising funds for a community project compared with the usual grant application process – instead of 1 or 2 people slogging away on a grant application ( which may or may not be granted), this spreads the work, in a manageable way, across the whole organisation’s network, empowering the group as a whole.
It was great to hear that the CEDRR project was recently short-listed for the National Research Impact Award by the Australian Institute for Disaster Resilience.
We are so grateful to the LFC newsletter as this is where we first heard about the project.
If you ever get the chance to be involved in a similar CEDRR project, I would obviously recommend that you say “yes” !
[Dr. Peter Kamstra, who led the work for CEDRR, added: "Guy, thank you for sharing our work with your community. We had around 250 members of community groups / gardens across Melbourne participate in follow-up interviews. Your readers contributed to a total sample of around 1,000 participants, helping us generate a world-leading sample of community engagement participants in the context of flood risk reduction research."]
Are you proud of your food/produce garden and/or one of your local community gardens?
In last week’s newsletter, we asked people to offer their food/produce garden and/or a community garden to be an open garden for Open Gardens Victoria in the autumn. Unfortunately, no one came forward so we are asking again.
Open Gardens Victoria have an ongoing program of open gardens and they want to have a number of food or produce open gardens in the Autumn, some individual home gardens and some communal community gardens. Via this newsletter, they are hoping to get some leads.
So, would you potentially be interested in your food/produce garden being an open garden for Open Gardens Victoria in the Autumn? Or, do you have any suggestions for other gardens that might be suitable? Or, are there any community gardens that you would suggest as potential candidates? If the answer to any of these questions is either ‘yes’ or ‘maybe’, contact Felicity Carr by phone (0419 578 916) or email (feliss.carr@yahoo.com.au) to discuss.
Before you contact Felicity, there are two things that you need to think about. First, the average standard of their open gardens is very high and there is no point offering your garden if it is simply a veggie patch plus a few fruit trees. Second, they need to be able to control the flow of people in and out of the garden, so it needs to be fenced off except for a gate, entrance or similar. This latter issue is particularly relevant for community gardens as many of them are more open than this.
Yes, Paul Gale-Baker did know!
Anna asked: We’re using IBC containers as the foundation for our wicking beds. We’ve cut them quite high to help with the battle against rabbits (800mm and sitting on a stand) and wondering if it’s okay to have scoria to a depth of 400, then soil to 300 plus mulch.”
Paul replied: “Those wicking bed proportions should work fine. 300mm soil is standard and if your pond is deeper than normal it shouldn’t affect the bed’s performance, so long as you don’t let the water drop too low.”
Do you know?
Rosemary Snowden has a vegetable drum which sits on her brick paving. It has an open base and roots from nearby plants keep entering it via the base. What can she lay flat on the brick paving under the drum to stop this happening? Send me your answers by email.
How to remove the bitterness from a cucumber
As discussed later, the most popular link in the last newsletter was Angelo Eliades’ article on the causes and solutions for bitterness in homegrown cucumbers. Angelo’s proposed solution is to cut the cucumber near the stem end and then remove some of the skin going up the cucumber, the idea being that the chemicals causing the bitterness (cucurbitacins) are more concentrated in the skin and stem end of the cucumber.
Pam Jenkins has written in with a variant on the theme: after cutting the cucumber near the stem end, rub the two cut ends together in a circular fashion. This will draw the bitter whitish substance out from under the skin of the cucumber. Just rinse it off when you are done.
Has anyone tried either of these methods and, if so, did they work? Email me.
Macleod Market is no more
The organisers, Diamond Valley Community Support, have announced that the Macleod Market will no longer happen.
A list of all Angelo’s growing guides
With the latest flurry announced in last week’s newsletter, Angelo Eliades has now published 34(!) growing guides to various vegetables. Here are the links to all 34.
Whilst Angelo and we have some growing guides in common, a surprising number are only on one or other of the lists. More specifically, the 68 growing guides above collectively cover a total of 55 vegetables and herbs.
The 2025 Melbourne Food and Wine Festival
If you want a food experience in the CBD in the latter part of March (21st to 30th), you might want to have a look at the 2025 Melbourne Food and Wine Festival program.
The 8th Creative Harvest in West Gippsland
If you want to visit some edible gardens, and fancy a trip to West Gippsland, you might want to go to the 8th Creative Harvest on 25th-26th January. Here’s a list and map of the gardens. The cost is $12 per garden or $37 for all 12 gardens.
Every newsletter needs a good picture
American Ann Wood makes paper mushrooms. As she says, “I capture the ethereal quality of things that appear in the natural world, but disappear very quickly. Mushrooms have that quality, a magic that is particular to their ethereal form.”
The first names of our newsletter readers
Sue Dyet has written in to ask “how many Sues are newsletter readers and what proportion of the total readership are they?”
Well, Sue, there are 39 newsletter readers called Sue and they represent around 1% of the total readership.
‘Sue’ is the third most common name amongst the readership, preceded by Michelle (46) and Sarah (42). However, if one includes variants (e.g. Su, Susan, Susanna, Susanne, Susie, Susy, Suzane, Suzanna, Suzannah, Suzanne, Suzie and Suzy), then ‘Sue’ moves into a clear first place, with 78 newsletter readers (2% of the total).
Around 75% of the newsletter readers are female. The most common male name is David (36) followed by Peter (31).
In total, there are around 1,700 different first names represented by the readership.
Sue Dyet goes on to ask how these results compare to those of another organisation that she belongs to, namely Nillumbik University of the Third Age (Nillumbik U3A).
Like this newsletter, around 75% of Nillumbik U3A’s membership is female. Unlike the newsletter, however, the most common name by far is a male name, namely John (3% of the total membership). The most common female name, and second most common name overall, is Anne. Sue is the fifth most common name (1% of total membership) but, if one includes variants, then it just moves past John into first position.
More on Sue Ruchel’s fruit jelly (by Virginia Ruchel)
I (Virginia) used to think that jelly making was labour intensive (seeing my mum make it) but now I don’t bother using the muslin, etc to strain the fruit. Rather, I just use a sieve. This is much easier, quicker and less messy. I don’t worry about a bit of fruit pulp in the jelly as it kind of cooks out anyway and just adds to the flavour and colour. I think that there used to be lots of focus on very clear jellies for putting into country shows etc but if you are only interested in yummy preserves then it doesn’t matter.
Jellies are such a great way to use up imperfect fruit, or fruit left in the fruit bowl. I used up all my excess Christmas berries this year plus a couple of imperfect apples and a bit of lemon to make a Christmas jelly this year.
I now use the jelly method for marmalades too. Just soak overnight any surplus, washed, cut up citrus in a saucepan. You don’t need more than 1-2kg and there is no need to de-pith or seed. Before you cut it up, peel or cut a few bits of the best looking skin off for the peel element and cut up/soak separately. If you like lots of peel in your marmalade, add lots!
The next day, cook the pulp until it is soft and just a little mushy, then strain through a sieve (it is ok to press a bit to make sure that you get all the goodness), measure the amount of liquid and return to a saucepan with the sliced, soaked peel and cook a bit till the peel is soft. Then add your sugar ratio (I often use an amount equivalent to the liquid, or just slightly less for more flavour bite). Boil gently as per usual until setting point is reached then bottle in sterilised jars.
Virginia still has a number of spare copies of her mum’s book,
Windfalls: preserves and other country kitchen secrets. If you would like to buy a copy for $5,
email Virginia (vruchel@gmail.com)
Critter of the week – blue garden flatworm
The photo is of a blue garden flatworm (Caenoplana coerulea) from my garden.
Despite a superficial similarity of appearance and name, flatworms are not closely related to earthworms. They do not have a specialised respiratory system and this restricts them to a flat shape to allow them to breathe through their skin. They are not segmented and move on a slime track (like snails and slugs). They have only one body cavity through which they both eat and excrete waste.
Like other flatworms, the blue garden flatworm in the photo is a predator (on slaters and other invertebrates) and it uses its viscous slime trails to trap its prey.
The adult length is around 8cm. Its upper and lower surfaces are somewhat different colours, with a narrow creamy stripe running down the centre of the upper surface.
If you have any interesting photos of critters from your garden, email them to me.
Read about our previous critters of the week on our website..
Which link was clicked most times in the last newsletter?
The most popular link in the last newsletter was Angelo Eliades’ article on the causes and solutions for bitterness in homegrown cucumbers.
The most popular event link in the last newsletter was the Really Really Free Market in Coburg.
Regular activities over the coming week
Farmers’ and other food markets
Food swaps
Note that some food swaps don’t always happen during January so you might want to check before going.
Community gardens
Note that some community garden meetups don’t always happen during January so you might want to check before going.
- Thursday: Buna (Heidelberg West), Edible Hub (Hurstbridge), SEEDs (Brunswick) and Whittlesea.
- Friday: West Brunswick.
- Saturday: Glen Park Oaks (Bayswater North), Links (Lalor), Macleod, Radicle Roots (Coburg) and Thrive (Diamond Creek).
- Sunday: Bundoora Agriculture Hub, Croxton / Marra Guwiyap (Northcote), Fawkner Food Bowls and Regent (Reservoir).
- Monday: SEEDs (Brunswick) and Whittlesea.
- Tuesday: Bedford Park (Ringwood), Doncaster Hill and Watsonia.
- Next Wednesday: Eltham Neighbourhood House, Macleod, Newton Street (Reservoir), Span (Thornbury) and Sylvester Hive (Preston).
The jobs at the Bundoora Agriculture Hub working bee on Sunday will include tying up plants, harvesting, fertilising and weeding.
Upcoming face-to-face events – not cooking
This session will help you navigate the often confusing world of food labels, empowering you to make healthier food choices with confidence. Learn how to interpret nutritional information, ingredient lists and key labelling claims to better understand what’s in your food. Presenter: Dr. Mitra Zarrati. Organised by Wonga Park Community Cottage.
Gardening for beginners; Wednesday, 19th February, 6-8pm; free; Doncaster.
To help you start growing your own edible plants, Justin Calverley will discuss: the basics of plant choice and care; planting seedlings and seeds; soil and growing media; and basic design techniques.
Grow your own mushrooms; Wednesday, 19th February, 6.30-9.30pm; $160 ($53 per hour); Collingwood.
You will learn the practical skills to grow a never-ending supply of mushrooms yourself, gaining the knowledge to create a self-sufficient, closed-loop ecosystem. You will also learn the 4 step lifecycle of mushroom cultivation, tips for harvesting and alternative applications for different growing mediums and species. Tutor: Eric Fenessy from Uncle Steezy’s Hot Sauce.
Edible weeds; Thursday, 20th February, 6-8pm; $76 ($38 per hour); CERES.
Learn about the seasonal edible weeds that thrive in Melbourne’s inner north and gain knowledge about the plants’ culinary, medicinal and ecological uses. There will be a CERES site tour to identify local weeds as well as a demonstration and sampling of prepared edible weeds. Presenter: Lauren Mueller.
Discuss the contemporary challenges, synergies and opportunities within the food and beverage industry. A light-standing breakfast will be provided. The event will include a panel Q&A featuring Ed Campion from Turosi Food Solutions Group and Aida Golneshin from Edlyn Foods, who will discuss the role of advanced manufacturing and AI in achieving labour and energy/sustainability efficiencies and improving food safety and quality traceability / ESG reporting.
The importance of fibre; Saturday, 22nd February, 11am-midday; free; Thomastown.
Learn about the importance of gut microbiome and how it impacts your physical and mental health. Beck O’Farrell will talk about the latest research and show you ways to improve your gut health with fibre-rich foods. She will also bring a few treats for you to try.
The Prosecco Festival; Saturday, 22nd February, 11am-10.30pm; $64; Abbotsford.
There will be around 50 different proseccos to taste and all tastings are included in the ticket price, as will a tasting glass. There will also be other beverages, food and music.
You will learn the growing methods for oyster mushrooms, including inoculation & sterilisation, and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures. You will also be given a tour of the mushroom farm. Take a clean 5-10L bucket with a lid and some gloves. Presenter: Buttons. Organised by The Mushroomery.
Learn how to use crop rotation and companion planting techniques to extend your soil life, reduce pest & disease problems, and save water, time & money in the garden. Presenter: Kathleen Tants. Organised by Whittlesea Community House.
This course is designed as a taster for those who are unsure as to whether accredited training is for them, or whether horticulture and/or permaculture is the right pathway, or who are simply not able to commit to a full course at this stage. The three units offered (recognise plants; assist with soil or growing media sampling and testing; and plant and maintain permaculture crops) have been selected from the Certificate II in Horticulture and Certificate II in Permaculture. Presenter: Abigail Jabines.
Anna, The Urban Nanna, will discuss simple, budget-friendly ways to help reduce your waste and lower your environmental impact through simple everyday actions.
Create your own worm farm; Saturday, 1st March, 10am-midday; $10; Lower Templestowe.
Learn all about how to create a worm farm from a Bunnings expert. Organised by Living And Learning @ Ajani.
Composting and mini market; Saturday, 1st March, 10.30am-12.30pm; free; Montrose.
Pat will discuss composting, the different types and the ways that we can use it. Following the talk, the Montrose Community Cupboard will have a mini market. Those attending the talk will enter the market first.
The herbal apprentice (8 sessions); over a 10 week period, starting Friday, 7th March, 10am-3pm; $995 ($21 per hour); CERES.
The course will include the following topics: medicinal plant cultivation; introduction to plant identification and botany; understanding common ailments; herbal language and terminology; patterns of traditional western herbalism; plant chemistry basics; introduction to medicine making; botanical animism; and community supported herbalism. Presenter: Taj Scicluna, aka The Perma Pixie.
Introduction to beekeeping (2 sessions); on Saturday, 8th March, 9.30am-4.30pm and Saturday, 15th March, 10.30am-12.30pm; $225 ($24 per hour); Blackburn North.
This all day program is highly interactive and includes a live hive opening on the following Saturday (15th March, 10.30am-12.30pm) as well as other hands-on skill building exercises. The background instruction includes equipment selection and bee biology in addition to details of the Apiary and Biosecurity Codes of Practice. Included in the course fee are a comprehensive handbook and a copy of the textbook The Australian Beekeeping Manual, 2nd Ed. (which retails at $60). Organised by The Beekeepers Club.
In January
- Learn about food labelling; Friday, 17th January, 10-11.30am; $5; Wonga Park.
- Harvesting and Lebanese dips; Friday, 17th January, 11am-1pm; free; Richmond.
- Food cushion – ages 5+; Wednesday, 22nd January, 10.30am-midday; $45 ($30 per hour); Camberwell.
- Seeds to plate and Italian cooking; Wednesday, 22nd January, 2-4pm; free; Richmond.
- Grow it yourself gardening program (10 sessions); on Wednesdays, starting 29th January, 9.30am-1.30pm; $70 ($2 per hour); Fawkner.
- Urban food gardening (10 sessions); on Wednesdays, starting 29th January, 9.30am-1.30pm; $70 ($2 per hour); Brunswick.
- Edible flowers and produce tips; Friday, 31st January, 11am-1pm; free; Richmond.
In February
- Pruning and care of fruit trees – summer; Saturday, 1st February, 10am-3pm; $149 ($30 per hour); CERES.
- Traditional wooden spoon carving; Saturday, 1st February, 10am-4pm; $179 ($30 per hour); CERES.
- Companion planting and mini market; Saturday, 1st February, 10.30am-12.30pm; free; Montrose.
- Urban wine walk; Saturday, 1st February, midday-4pm; $82; Richmond.
- Introduction to permaculture; Sunday, 2nd February, 10am-3pm; $149 ($30 per hour); CERES.
- Urban food gardening (8 sessions); on Mondays, starting 3rd February, 10am-2.30pm; $155 ($4 per hour); Edendale.
- Introduction to permaculture and garden design (9 sessions); on Tuesdays, starting 4th February, 10am-midday; free; Pascoe Vale.
- Introduction to permaculture (4 sessions); on consecutive Tuesdays, starting 4th February, 10am-2.30pm; $90 ($5 per hour); Edendale.
- Whiskey and gin experience with Imbue Distillery; Friday, 7th February, 5.30-8.30pm; $139 ($46 per hour); South Morang.
- Permaculture Design Course (100 hours); starting Saturday, 8th February, 9.30am-4.30pm; $2,470 ($25 per hour); CERES.
- Small space gardening; Saturday, 8th February, 10am-3pm; $149 ($30 per hour); CERES.
- What’s the environmental impact of our food?; Wednesday, 12th February, 7-8.30pm; free; Fitzroy North.
- Complete urban farmer (12 sessions); weekly starting Thursday, 13th February, 9am-3pm; $1,250 ($17 per hour); CERES.
- Summer fruit tree pruning; Saturday, 15th February, 9am-1pm; $65 ($16 per hour); Edendale.
- Permaculture garden design group (8 sessions); on consecutive Saturdays, starting 15th February, 9.30am-12.30pm; $120 ($5 per hour); Coburg.
- Soils and composting; Saturday, 15th February, 10am-3pm; $149 ($30 per hour); CERES.
- Italian cheese and wine masterclass; Saturday, 15th February, 2-5pm; $135 ($45 per hour); Thomastown.
Regular events
The list of regular events, almost by definition, remains similar from week to week and, for space reasons, we are not going to include the list in every newsletter from henceforth. You can find the latest list in our 8th January newsletter.
Upcoming face-to-face events – cooking
For people aged 12 to 18. Learn how to make ramen from scratch.
Learn how to create nutritious and wallet-friendly meals in this beginner-friendly course designed for aspiring home cooks. Trainer: Shawn Hickman. Organised by Bridge Darebin.
Home baking (6 sessions); on Wednesdays, starting 19th February, 6.30-8.30pm; $234 ($20 per hour); Brunswick.
Learn both sweet and savory recipes including dishes such as homemade bagels and fresh loaves of sourdough. Tutor: Cass. Organised by Brunswick Neighbourhood House.
Intro to kombucha; Friday, 21st February, midday-1.30pm;$25 ($16 per hour); Greensborough.
Learn how to brew your own kombucha, including the fermenting process, how to flavour your soda and how to feed & care for your scoby. Take home both a jar of kombucha and a scoby. Presenter: Sarah. Organised by Greenhills Neighbourhood House.
Gnocchi making; Friday, 21st February, 5-7pm; $50 ($25 per hour); Kinglake.
Learn how to make gnocchi. Enjoy a light dinner of gnocchi with sugo, fungi, crispy bread and salad. Take an apron. Presenter: Clara. Organised by Kinglake Ranges Neighbourhood House.
Learn how to make a diverse range of sushi rolls, with options to suit various dietary requirements. This is one of three Japanese cooking sessions on consecutive Saturdays from 15th February. Book all three sessions for $180. Organised by Japara Living & Learning Centre.
Food for mind and gut; Saturday, 1st March, 10am-2.30pm; $154 ($31 per hour); CERES.
You will learn about foods that can help you to build and protect your gut microbiome and clear brain fog. You will also learn how to incorporate brain powering foods easily into your daily diet. All the recipes centre on nutritionally dense vegetables and are both gluten- and dairy-free. The sample menu includes: vegan cream cheese; oat + mesquite crackers; beet sauerkraut; chickpea salad with orange tahini; coconut + turmeric pie; and miso puffed balls. Presenter: Melanie Leeson, from Mettle + Grace.
Japanese mains and desserts; Saturday, 1st March, 1-3pm; $70 ($35 per hour); Kilsyth.
Learn how to make fusion mains and miso tiramisu for dessert. This is one of three Japanese cooking sessions on consecutive Saturdays from 15th February. Book all three sessions for $180. Organised by Japara Living & Learning Centre.
Indian cooking; Sunday, 2nd March, 10am-2pm; $154 ($39 per hour); CERES.
Learn how to prepare traditional Indian dishes to celebrate the Hindu festival Holi, learning step-by-step techniques for each dish, from mastering spice blends to balancing flavours. At the end of the workshop, you will sit down together for a shared feast of your own making. The menu: besan ki burfi, palak paneer, vegetable biryani, daal tadka and vegetable pakora with mint-coriander chutney. Presenter: Savita.
Indian cooking – Punjabi (2 sessions); on Wednesdays, 5th and 12th March, both 6.30-8.30pm; $118 ($30 per hour); Hurstbridge.
Learn how to cook a healthy North West Indian vegetarian meal from scratch using authentic ingredients. At the end of the session, eat what you have made or take it home. Trainer: Taariq Hassan. Organised by Living & Learning Nillumbik.
Indian cooking demonstration; Friday, 7th March, 5.30-7.30pm; $25 ($13 per hour); Blackburn North.
Learn how to make butter chicken and naan. Then enjoy the feast with the other participants. Presenter: Usha. Organised by Blackburn North Neighbourhood House.
In January
- Chai blending workshop; Wednesday, 15th January, 1-2pm; free; Diamond Creek.
- Cooking with induction; Sunday, 19th January, 9-10am; free; Camberwell.
- Lacto-fermentation 101; Sunday, 19th January, 10.30am-2.30pm; $140 ($35 per hour); Collingwood.
- Cooking with induction; Sunday, 19th January, 11am-midday; free; Camberwell.
- Healthy lunch box ideas; Thursday, 23rd January, 10.30-11.30am; free; Croydon.
- Winter Shelter community cooking (12 sessions); fortnightly from Tuesday, 28th January until Tuesday, 1st July, each 1-4pm; free; Croydon Hills.
- Creative kitchen program (10 sessions); on Thursdays, starting 30th January, 9.30am-1.30pm; $70 ($2 per hour); Brunswick.
In February
- Pasta shapes with Piera Pagnoni; Saturday, 1st February, 10am-1pm; $150 ($50 per hour); Thomastown.
- The art of French crepe making class; Saturday, 1st February, 3-6pm; $158 ($53 per hour); Thornbury.
- Plant-based cooking; Sunday, 2nd February, 11am-1pm; $25 ($13 per hour); Forest Hill.
- Pizza masterclass with Antonio; Sunday, 2nd February, 11.30am-2pm; $107 ($43 per hour); Brunswick.
- Introduction to cake decorating (5 sessions); on consecutive Tuesdays, starting 6th February, 10am-2.30pm; $80 ($8 per hour); Eltham.
- Sourdough for beginners; Saturday, 8th February, 10am-1pm; $63 ($21 per hour); Brunswick.
- Classic Vietnamese salads; Saturday, 8th February, 10am-2pm; $180 ($45 per hour); Panton Hill.
- Gnocchi masterclass with Chef Dario D’Agostino; Saturday, 8th February, 11am-2pm; $153 ($51 per hour); Brunswick.
- No waste cooking with Open Table; Saturday, 8th February, 2.30-4pm; free; Fitzroy North.
- Make daifuku mochi; Saturday, 8th February, 4-5.30pm; $40 ($26 per hour); Camberwell.
- Vegan cheese making; Sunday, 9th February, 10am-3pm; $154 ($31 per hour); CERES.
- Winter Shelter community cooking (9 sessions); fortnightly from Monday, 10th February until Monday, 30th June, each 11am-2pm; free; Croydon Hills.
- Fermented sodas; Wednesday, 12th February, 6-8.30pm; $110 ($44 per hour); CERES.
- Catering for community (18 sessions); on various Thursdays throughout 2025, starting 13th February, 9-11am; free; Whittlesea.
- Cooking for one (5 sessions); on 5 consecutive Thursdays, starting 13th February, 11am-1pm; $50 ($5 per hour); Lilydale.
- Blokes in the kitchen (2 sessions); on Fridays, 14th February and 14th March, each 9am-midday; $92 ($15 per hour); Surrey Hills.
- Youth ramen noodle cooking workshop; Saturday, 15th February, 11am-midday; free; Fairfield.
- Soup and sides – miso magic; Saturday, 15th February, 1-3pm; $70 ($35 per hour); Kilsyth.
- Make daifuku mochi; Saturday, 15th February, 4-5.30pm; $40 ($26 per hour); Camberwell.
- Sourdough bread baking; Sunday, 16th February, 9am-5pm; $220 ($28 per hour); CERES.
- Cooking with ancient grains – quinoa; Sunday, 16th February, 10am-midday; $60 ($30 per hour); Forest Hill.
- A trio of Asian delights; Sunday, 16th February, 10am-1pm; $85 ($28 per hour); Fawkner.
- How to make wild drinks; Sunday, 16th February, 2-4pm; $180 ($90 per hour); Fitzroy North.
Regular classes
The list of regular events, almost by definition, remains similar from week to week and, for space reasons, we are not going to include the list in every newsletter from henceforth. You can find the latest list in our 8th January newsletter.
