LFC News June 26 2019

Jun 262019
 

Judy visits the garden of Paula and John McLeod

Some of you will know Paula and John from Hurstbridge Farmgate. Judy Vizzari has now visited their extraordinary garden in Hurstbridge, veggie patch and all. As Judy says in the introduction to her writeup: “As I enter the driveway, I see a formal garden to my left, a dam to my right and, beside it, is a long narrow paddock finishing at another, smaller dam further down, below which are rows of raised vegetable beds protected with fine white netting, a small enclosed orchard, berry patch, bee hive and chicken run … This is a 20 acre property.”

And later in the writeup, John demonstrates: “an unusual tool, a ‘broadfork’ or ‘u-bar digger.’ It’s a regenerative gardening tool rather like a wide fork but manufactured with rounded prongs according to an old design. He explains that it aerates the soil without turning it or disturbing the worms and their castings.”

Read the full writeup.

Robin’s tip of the month: a winter wonder – the persimmon tree

A persimmon tree is a winter wonder and well worth planting. At this time of year, its glossy green leaves will have turned orange and be falling, leaving beautiful orange baubles hanging on smooth, deep brown branches. It is often referred to as a winter Christmas tree.

Persimmon fruit is often underrated, for two main reasons: first, a lack of knowledge about how to use them; and, second, eating the raw fruit of the astringent varieties before it is sufficiently ripe (which leaves an unpleasant, chalky after taste).

Persimmons are either astringent or non-astringent. Check the label before buying as they are quite different in their use. Astringent varieties are more suited to a Melbourne climate than non-astringent varieties.

Astringent persimmons are ready to eat when their skin deepens to a rich watermelon colour, the skin is almost translucent, and the flesh wobbles inside the skin like a gel. They make wonderful desserts, either scooped out with cream or ice cream, or in pies or puddings. They also make great jams, cakes, breads and biscuits.

Persimmons grow in a wide variety of soils. They are deciduous, hardy, can live for centuries, need only a light prune as they fruit on current season growth and, while they will grow to 5 metres, can be kept at 3 metres for easy netting (birds love the fruit). They are generally impervious to insect attack.

Ideal conditions include deep, rich, well drained soil, full sun and protection from wind (as their branches, when heavy with fruit, can snap). Persimmons also thrive in our clay soils, producing 60-80 fruit per season. When planting, work the soil well, make sure it is moist, and plant the tree with a 10cm clearance above the graft. Keep the tree well watered until established. Apply fertiliser each winter.

Read more of Robin’s tips

Community gardening news

The Edible Hub Community Garden in Hurstbridge

They are meeting on Thursday, 27th June, 9.30-10.30am to brainstorm ideas and discuss future plans over a cuppa with like-minded souls.

SEEDs Communal Garden in Brunswick

The Winter Soup Festival on Sunday, 30th June, 11am-6pm at SEEDs Communal Garden in Brunswick will include stalls by locals One Man One Pan (paella), Patient Wolf Gin and The Good Brew Co. (probiotics).

Canterbury Community Garden

Canterbury Community Garden now has its own page on our website. Another lovely looking allotment-based garden, Canterbury was established in 2006. Welcome Jane and Marjory!

‘Crowd harvest’ – winter citrus

Lemon trees are often heavily laden in the middle of winter. Gardeners with excess are invited to give them during the first half of July to one of the not-for profit organisations listed below who will, in turn, provide them to those facing food insecurity. Croydon Hills Baptist Church in Croydon, DIVRS in Preston, Now and Not Yet Cafe in Warrandyte or STREAT in Collingwood.

In Moreland, you can now put food scraps into your green waste bin

From 1st July, Moreland residents can start putting their food scraps into their green waste bins. Free benchtop kitchen caddies are also available. The food and garden waste will be turned into compost and made available to local community groups at no cost.

In Nillumbik (but, I think, nowhere else in North East Melbourne), food scraps have been allowed in green waste bins for a number of years. See Nillumbik Council’s graphic right re rubbish do’s and don’ts and follow this link for more detail.

What veggie seeds to plant in July

Here is a list (see the July planting guide for more detail):
Beetroot
Coriander
Lettuce
Mustard greens
Onion
Peas
Radish

The shortest list of the year.

Not food but interesting – Plastic Free July is about to start

Penny Grose has written in to remind us all that Plastic Free July is about to start.

Did you know that Australians:

  • Use 50,000 coffee cups every half hour.
  • Use 10 million plastic bags every day.
  • Buy 1 billion plastic water bottles every year.
  • Throw away 3.5 billion plastic straws every year.

Take the Plastic Free July challenge to choose to refuse single-use plastics during July to avoid landfill waste, reduce your eco-footprint and protect the oceans.

Two local upcoming events in the next few days.

Reducing plastic in everyday life: Thursday, 27th June, 10-11.30am; Rosanna Fire Station Community House, 232 Lower Plenty Road, Rosanna.

What: Single use plastics are harmful to people and the environment but giving them up can be hard. Watch an inspiring short film about the impacts of plastic pollution on Port Phillip Bay and workshop alternatives to plastic for a simpler, healthier life. Presented by zero waste advocate Penny Grose from Transition Warringal.
Cost: free.

Proudly plastic free launch event: Sunday, 30th June, midday-2pm; Bargoonga Nganjin North Fitzroy Library, 182 St Georges Road, North Fitzroy.

What: Yarra City Council is starting a community program to get residents and food traders reducing their use of single use plastic packaging. Erin Rhoads, aka The Rogue Ginger, will share useful tips and tricks on how to reduce your plastic usage.
Cost: free.
Bookings: EventBrite.

Cocoa vs cacao – what is the difference?

This is the subject of an article by the local chocolate maker Organic Times. Spoiler alert: the article says that they are synonyms(!) but it also gives some interesting additional info.

Which link was clicked most times in the last newsletter?

Angelo’s article about chop and drop composting.

Proverb of the month

Bread. Meaning: money. This is an example of rhyming slang, which apparently started in Victorian England. The basic construction of a piece of slang involves taking a common word (e.g. money), inventing a phrase which ends in a word which rhymes with that original word (e.g. bread and honey), and then using the first word of that phrase (e.g. bread) to mean the original word (e.g. money).

Here are some other food-related examples:

Slang
Meaning
Intermediary phrase
Apples Stairs Apples and pears
Bacon Mind Bacon rind
Britney Beers Britney Spears
Bread Money Bread and honey
Cheese Wife (missus) Cheese and kisses
Dog Phone Dog and bone
Have a butcher’s Look Butcher’s hook
Loaf Head Loaf of bread
Mincers Eyes Mince pies
Mutton Deaf Mutt and Jeff
My old china Mate China plate
Oxo The Tube (London Underground) Oxo cube
Plates Feet Plates of meat
Porkies Lies Pork pies
Taters Cold Potatoes in the mould
Rabbit Talk Rabbit and pork
Raspberry Fart Raspberry tart
Rosie Tea Rosie Lee
Ruby Curry Ruby Murray
Syrup Wig Syrup of figs

 
Here is an example sentence, as given in Wikipedia: “It nearly knocked me off me plates – the septic was wearing a syrup! I couldn’t believe me mincers, so I ran up the apples, got straight on the dog to me trouble and we had a Turkish.” meaning “It nearly knocked me off my feet – the Yank was wearing a wig! I couldn’t believe my eyes, so I ran up the stairs, got straight on the phone to my wife and we had a laugh.”

Read more proverbs.

Gardening quote of the month

“Bread feeds the body, indeed, but flowers feed also the soul.” The Koran.

Read more quotes.

Joke of the week

There are two types of people in this world: people who love chocolate and liars.

Read more jokes.

New events – not cooking

Bee a pollinator!: Monday, 1st July, 10-10.45am; Northcote.

What: In this school holiday workshop, families will be introduced to native bees, pollination and increasing urban biodiversity. Children will make a bee-friendly hotel with natural and recycled materials to take home. 4+ ages recommended. Parents or guardians are to remain at the event.
Cost: $10 per child.
Bookings: TryBooking.

Permaculture Design Course (100 hours): Wednesdays, starting 3rd July, 6-9.30pm; Blackburn.

What: This course has the time to go deeply into the core topics of permaculture. You will also have time to do some practical things as well such as making no dig garden beds, wicking beds, hugelkultur, swale-digging, pickle making, wild food foraging as well as going on many excursions to permaculture farms, communities and businesses. Students will receive a copy of Earth User’s Guide to Permaculture by Rosemary Morrow as well as membership of Permaculture Australia. A shared meal will be part of every class.
Cost: $1,245 ($775 concession). Pay as you feel available for those in need.
Bookings: by phone (0468 418277) or email.

Good gut health presentation: Friday, 19th July, 7-8pm; Surrey Hills.

What: Presenter: Joel Feren, who is an Accredited Practising Dietitian and Nutritionist with a background in biomedical sciences. This presentation will explore the vast eco-system of the gut microbiome and how to establish good gut health. It will also debunk commonly held nutrition myths.
Cost: $10.
Bookings: their website.

Permaculture Design Course with Pete the Permie (12 sessions): starting Thursday, 25th July, 9am-4.30pm; Central Ringwood Community Centre.

What: On 9 Thursdays and 3 Saturdays. Permaculture elder Pete the Permie and his team of tutors will conduct this 80 hour course covering the full PDC. The class will cover such subjects as the principles of permaculture, water, trees, soils, zones, sectors, site design, animals and the many social structures that apply. Students will be able to design a project of their choice to present to the class on the final day. There are no prerequisites for this class. Once you have completed this course successfully, you will be entitled to use ‘permaculture’ in your business name.
Cost: $495.
Bookings: by phone (9870 2602).

Grafting and tree sales day: Sunday, 4th August, 10am-1pm; Pettys Orchard, Templestowe.

What: Learn techniques for grafting or budding fruit trees. Select suitable rootstocks. Have new trees grafted or budded by Heritage Fruits Society members. Buy heritage fruit tree scion wood for home grafting. Buy one-year-old grafted trees. Discuss your fruit tree needs. Their current focus is on apple varieties but they will also have a few stone fruit trees for sale.
Cost: free.
Bookings: just turn up.

Supermarket tour: three occurrences – Monday 12th August at 10-11.15am, Monday 19th August at 4-5.15pm and Sunday 1st September at 10-11.15am; Surrey Hills.

What: Presenter: Joel Feren, who is an Accredited Practising Dietitian and Nutritionist with a background in biomedical sciences. Joel will provide you with the skills to read and interpret complex nutritional labels and identify how you can prepare quick and nourishing meals that will allow you to work smarter not harder in the kitchen.
Cost: $30.
Bookings: their website.

Living The Change (film): Thursday, 15th August, 7-8.30pm; Watsonia Library.

What: Living the Change explores solutions to the global crises that we face today – solutions that any one of us can be part of – through the inspiring stories of people pioneering change in their own lives and in their communities in order to live in a sustainable and regenerative way. Directors Jordan Osmond and Antoinette Wilson have brought together stories from their travels, along with interviews with experts able to explain how we come to be where we are today. From forest gardens to composting toilets, community supported agriculture to timebanking, Living the Change offers ways we can re-think our approach to how we live. This is a waste free event. Please bring your own cup/mug to enjoy a tea/coffee. They will be collecting donations (no pressure) on arrival to go towards future sustainability projects in the local community (organised by Transition Warringal).
Cost: free.
Bookings: EventBrite.

Growing fruit and veggies in small spaces: Saturday, 24th August, 9.30am-12.30pm; Bulleen Art and Garden.

What: What you will learn: which produce plants are suitable to grow in small areas; coping with shade and sun for produce growing; and how to make the most of any available space for growing produce. Presented by Angelo Eliades. Do you only have a small garden or no garden at all? Would you still like to grow your own food? This class will inspire you to get started. Topics will include fruit, vegetables and berries for small spaces, growing produce in pots and containers, maximising productivity in any size space and plant selection.
Cost: $50.
Bookings: WeTeachMe.

Healthy productive compost and worms: Saturday, 25th August, 9.30am-12.30pm; Bulleen Art and Garden.

What: What you will learn: the importance of compost for soil health; how to fix common composting problems; and setting up and looking after a worm farm. Presented by Diana Cotter. Learn how to make great compost, the essential ingredient for a thriving and healthy garden. Look at worm farms and Bokashi as other options. They will also show you how to make a DIY worm farm using recycled products.
Cost: $50.
Bookings: WeTeachMe.

New events – cooking

Kids cooking class: Thursday, 4th July, 10am-1pm; Hurstbridge.

What: Kids will make and then eat their own three course Italian meal: bruschetta; spaghetti & meatballs; and donuts.
Cost: $50.
Bookings: by phone (1300 468262).

Indian cooking and spices workshop: Friday, 2nd August, 6-8pm; Surrey Hills.

What: This workshop will demonstrate how to use commonly used spices in Indian cooking. You will also taste the dishes at the end of the workshop.
Cost: $70.
Bookings: their website.

Fermented foods – kombucha workshop: Friday, 9th August, 6-8pm; Surrey Hills.

What: You will learn how to make kombucha. Presenter: Dr Shakuntla Gondalia, who is a Postdoctoral Research Fellow from Swinburne University where she has been leading research into gut microbiota and its benefits in improving overall health and cognitive performance.
Cost: $70.
Bookings: their website.

Taste of the East cooking demonstration: Tuesday, 13th August, 1-3pm; Ringwood North.

What: 3 menus from 3 different parts of Asia: Malaysian cucur udang; pad Thai; and Filipino dessert ‘ginataan’.
Cost: $20.
Bookings: just turn up.

Sausage making workshop: Friday, 16th August, 5.30-7pm; Kitchen Warehouse, Preston.

What: Italian, German, Polish, Hungarian – so many European cuisines have their own take on the humble sausage. Discover the secrets behind making the best-tasting gourmet sausages with the right ingredient ratio, casing and flavour combos.
Cost: $30.
Bookings: their website.

Fermented foods – sauerkraut workshop: Friday, 23rd August, 6-8pm; Surrey Hills.

What: You will learn how to make sauerkraut. Presenter: Dr Shakuntla Gondalia, who is a Postdoctoral Research Fellow from Swinburne University where she has been leading research into gut microbiota and its benefits in improving overall health and cognitive performance.
Cost: $70.
Bookings: their website.

Tapas – taste of Spain: Saturday, 24th August, 10-11.30am; Kitchen Warehouse, Box Hill South.

What: Learn how to prepare and perfect the flavours of a variety of Spanish tapas, from the traditional to the modern.
Cost: $30.
Bookings: their website.

Basic knead – beginners to bread: Saturday, 24th August, 10-11.30am; Kitchen Warehouse, Preston.

What: They will show you basic bread recipes as well as the ingredients, tools, techniques, and tips needed to make a beautiful golden loaf.
Cost: $25.
Bookings: their website.

Seafood paella: Saturday, 24th August, midday-2pm; Kitchen Warehouse, Box Hill South.

What: Learn to develop Spanish paella using traditional ingredients and equipment straight from the experts at this workshop. Get to know the history of Spain’s most iconic dish and its place in Spanish culture while you indulge your senses in its flavours and aroma.
Cost: $30.
Bookings: their website.

Vegan brunch cooking class: Sunday, 25th August, 11am-3pm; Smiths Gully.

What: Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste. It will include such dishes as plant-based milks, creamy lemon dream porridge, waffles, pancakes, scrambled tofu, chia puddings and smoothie bowls.
Cost: $100 (includes brunch).
Bookings: their website.

Summary of upcoming events – not cooking

Over the next week
Over the next month

Summary of upcoming events – cooking

Over the next week
Over the next month

View the complete calendar of upcoming events.

LFC News June 19 2019

Jun 192019
 

Have you got trouble with fruit bats eating the fruit off your trees?

Nina Gormley is now writing occasional short articles for this newsletter. We are calling them ‘vignettes’, which means “small, graceful literary sketches“. Here is her vignette about how to scare off fruit bats.

Hans & Maria Hoffman, from Just Picked, a fruit orchard in Yan Yean, have found a solution to deter fruit bats without harming them. A few years ago, Hans realised that there were fruit bats feasting on the ripe fruit at the farm during the night. They were damaging around a third of the fruit just as it was ready to be picked, causing a great deal of frustration and loss of productivity. Hans was already successfully using an ultrasonic bird scarer to deter the birds from eating his fruit during the day and, as an experiment, he set up the bird scarer device for all 24 hours. It worked wonders and the amount of fruit being damaged by the fruit bats is now down to a tenth.

Ultrasonic bird scarers are electronic devices which produce high pitch emissions known as ultrasound. Ultrasound is too high-pitched for most people to hear but it does fall within the hearing range of most birds. The purpose of the device is to deter the birds using noises which they find unpleasant and irritating. The scarers only consume around 10 watts of electricity and are usually maintenance free. But be warned, some women and young children can sometimes hear the noises, and this can cause headaches, so check with your neighbours first! If you want to learn more about how to deal with fruit bats, you can talk to Hans at the Just Picked stall at the Eltham Farmers Market.

Would your school or workplace like an indoor vertical farm?

Farmwall, who are based in Alphington, are an “urban farming startup on a mission to transform our cities into food producing ecosystems. [They] design and implement technology enhanced, food producing solutions in urban spaces, with the goal of enhancing the built environment with positive social and environmental outcomes“. Their main business appears to be leasing out indoor vertical, aquaponic farms to hospitality, workplaces and schools. They also grow and sell microgreens. Thanks for the heads up, Fay Loveland!

The Bearded Bee – a new, local maker of honey

The Bearded Bee, from Forest Hill, sells raw, unheated, local honey. Their aim is to enable people to eat honey produced as close to their home as possible. They believe in making a bee’s life as peaceful as possible, with minimal interventions, a lifetime in the same place and lots of good plants to forage. They place their hives with avid gardeners who respect the contributions of the humble bee. In return, the bees give them honey – but not at their own expense. You can buy their honey online. They also provide bee and swarm removal services. Read their Local Food Directory entry.

The Bearded Bee is actually Adrian O’Hagan of Permablitz fame. He has also recently given me some technical advice about the website. That’s one busy and helpful man. Thanks, Adrian!

There are now a total of 7 makers of honey in the Local Food Directory.

Community gardening news

SEEDs Communal Garden are holding their annual Winter Soup Festival on Sunday, 30th June, 11am-6pm. See their Facebook event page. This event is a way to celebrate community, by coming together in an enriching, creative and family friendly space, enjoy a wholesome meal, share stories around a fire, and listen to live music. All money raised will go toward helping grow the garden. SEEDs is still looking for more stallholders for the day. The types of stallholder they want are people passionate about growing/making/creative/healing crafts. A stallholder fee is only payable if you make a sale. If you are potentially interested in being a stallholder, email Jo (seeds@milparinka.org.au).

The new community garden at Hurstridge Community Hub is holding a meeting to discuss its forward plans on Thursday, 27th June, 9.30-10.30am.

Food swap news – Watsonia

The Watsonia Food Swap on Saturday, 13th July has been cancelled – the organisers are apparently off to sunnier climes.

Long Winter food drive

Montmorency Asylum Seekers Support Group (MASSG) is trying to help re-stock the Asylum Seeker Resource Centre’s (ASRC’s) Foodbank, which provides meals and food basics to around 700 people seeking asylum and refugees each week, most of whom have no income. As listed in the graphic on the right, they need both non-perishable food and essentials. There are drop off points all over Banyule and Nillumbik including in Eltham (Earthbound Bolton Cafe or Vicki Ward’s office), Hurstbridge (Nature’s Harvest or Hurstbridge Deli & Larder), Ivanhoe (the library), Montmorency (52 Looker Road), Rosanna (the library) and Watsonia (the library). All food collected will be delivered by MASSG to the ASRC.

Chop and drop gardening

Newsletter reader Angelo Eliades has just published an article entitled chop and drop gardening (sheet composting).

Read more of Angelo’s food growing articles.

Yet another update to the North East Melbourne veggie planting guide

Chris Newman has written in to suggest that it would be good to shade the monthly columns with the season and referred me to a website which discusses possible colours.

I have chosen green for Spring, yellow for Summer, orange for Autumn and grey for Winter. See the revised guide.

In passing, the planting guide is the most popular page on the website, with around 150 unique views every day.

Which link was clicked most times in the last newsletter?

Ann’s visit to Warrandyte Food Swap.

Joke of the week

What do you call a person who poisons corn flakes? A cereal killer.

Read more jokes.

New events – not cooking

The Edible Hub Community Garden meetup (Hurstbridge): Thursday, 27th June, 9.30-10.30am; Hurstbridge Community Hub.

What: See how the Edible Hub Community Garden is growing, brainstorm ideas and discuss future plans over a cuppa with like-minded souls.
Cost: free.
Bookings: just turn up.

Patient Wolf Gin Distillery open day: Saturday, 29th June, 1-6pm; Brunswick.

What: Free tastings, look inside the Patient Wolf Gin distillery, drink specials and bottle purchases.
Cost: free.
Bookings: EventBrite.

Pruning and care of fruit trees with Therese Scales: Sunday, 14th July, 10am-3pm; CERES, Brunswick East.

What: What you will learn: how to grow a variety of fruit and nut trees in your backyard; pruning techniques; and pest and disease management. Presenter: Therese Scales.
Cost: $100.
Bookings: WeTeachMe.

The art of espalier: Sunday, 17th August, 9.30am-midday; Bulleen Art and Garden.

What: What you will learn: growing espaliered fruit trees; different techniques to make the most of all available space for espalier; and improve your general gardening skills. Presented by Diana Cotter. “Go vertical” is the cry when garden space is limited. Gardening in two dimensions is what espalier is about and this class will cover the different types and how to get them started and then continue to train them into the desired shape. Topics covered include suitable fruit trees, pruning and training techniques.
Cost: $55.
Bookings: WeTeachMe.

Kitchen gardens for schools and the community: Sunday, 18th August, 10am-3pm; CERES, Brunswick East.

What: What you will learn: how to create kitchen gardens; more about sustainability; and how to design your own edible garden. Presenter: Carol. Learn where to start, challenges, rewards, educational benefits and financial sustainability. This workshop would benefit those schools and other groups looking to create edible kitchen gardens for multi use.
Cost: $100.
Bookings: WeTeachMe.

New events – cooking

Healthy home baking: Saturday, 29th June, 10am-3pm; CERES, Brunswick East.

What: What you will learn: work with seasonal ingredients; and improve your culinary skills. Presenter: Emma. Learn how to make: wheat-free savoury crackers; spelt pizza dough; healthy sweet treats; lunch-box ideas; and dairy/wheat and sugar alternatives. You will create your own pizzas for lunch.
Cost: $100.
Bookings: WeTeachMe.

Pasta e basta!: Sunday, 30th June, 10.30am-3pm; CERES, Brunswick East.

What: What you will learn: how to make fresh pasta from scratch in a variety of forms; how to use traditional pasta machines to roll and cut pasta; and the basics for authentic pasta sauces to pair with your pasta. Presenter: Sandra del Greco from La Cucina di Sandra. This is a beginners’ level workshop with the objective of giving you the basic skills for making your own fresh pasta; from selecting ingredients to the correct techniques for mixing, kneading and rolling. You will learn to make pasta sheets for lasagna, tagliolini, fettuccine and pappardelle. You will also make filled pillowy ravioli and smaller tortellini. Finally, you will eat lunch of pasta made by your efforts.
Cost: $100.
Bookings: WeTeachMe.

Vegan brunch cooking class: three occurrences on Sunday 30th June, Sunday 28th July and Sunday 25th August, all 11am-3pm; Smiths Gully.

What: Learn how to create healthy, practical, everyday vegan dishes that look as good as they taste. It will include such dishes as plant-based milks, creamy lemon dream porridge, waffles, pancakes, scrambled tofu, chia puddings and smoothie bowls.
Cost: $100 (includes brunch).
Bookings: their website.

Winter warm up: Saturday, 6th July, 2-5pm; Eltham.

What: Expand your recipe repertoire to create quick and easy meals. For busy people who want to eat healthy food without opting for takeaway on the run. Plant-based cooking workshop. Menu: tofu butter masala, another curry, two snacks and 1 dessert. Take your aprons and knives.
Cost: $35.
Bookings: their website.

Family friendly vegan cooking class: two occurrences on Sunday 7th July and Sunday 11th August, both midday-4pm; Smiths Gully.

What: There will be 5-8 dishes in total. Everything will be vegan, based around the core staples of fruit, veg, starches, whole grains, legumes, nuts and seeds.
Cost: $100 (includes sit down 3-course meal).
Bookings: their website.

Vegan cheese making with Nase Supplitt: Sunday, 14th July, 10am-3pm; CERES, Brunswick East.

What: What you will learn: how to make your own vegan cheese; and how to make vegan milks, creamy spreads and dairy-free desserts. Presenter: Nase Supplitt.
Cost: $100.
Bookings: WeTeachMe.

Cooking master class – ‘chicken, prawns & more…’: Thursday, 25th July, 7-9pm; Gourmet Living, Templestowe.

What: Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included. Menu: chicken satay; coconut prawn curry; and vanilla pannacotta.
Cost: $42.
Bookings: EventBrite.

Cooking master class: Thursday, 1st August, 7-9pm; Gourmet Living, Templestowe.

What: Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included. Menu: chorizo & roast eggplant salad; roast pumpkin penne; and orange bread & butter pudding.
Cost: $42.
Bookings: EventBrite.

Cookie cake and fondant cookies with Emelia Jackson: Thursday, 15th August and again on Friday, 16th August, both 7-9pm; Gourmet Living, Templestowe.

What: You will learn: how to make a love heart cookie cake; how to make the perfect sugar cookie that won’t shrink; about fondant – how to colour it, roll and cut it out to perfectly fit your cookie; how to make your own stencils and cut out a large cookie cake; and how to decorate and fill a large cookie cake.
Cost: $91.
Bookings: Eventbrite (Thursday).

Knockout gnocchi: Saturday, 17th August, 10-11.30am; Kitchen Warehouse, Box Hill South.

What: Time to broaden your culinary expertise and meet pasta’s famous pillowy brother: gnocchi! They will show you how to make gnocchi at home through simple ingredients. From traditional potato to creamy ricotta and spinach, learn every nook and cranny that makes this classic Italian dish a favourite.
Cost: $30.
Bookings: their website.

Handmade pasta workshop: Saturday, 17th August, midday-1.30pm; Kitchen Warehouse, Box Hill South.

What: They will show you how to make pasta dough by hand and turn it into a variety of pasta types. They may even throw in sauce-making secrets for good measure.
Cost: $30.
Bookings: their website.

Summary of upcoming events – not cooking

Over the next week
Over the next month

Summary of upcoming events – cooking

Over the next week
Over the next month

View the complete calendar of upcoming events.

LFC News June 12 2019

Jun 122019
 

Ann visits her local food swap

Ann Stanley recently completed a Permaculture Design Certificate (PDC) with Peter Allen (aka Pete the Permie) and a 9-week introduction to horticulture course at Edendale with Justin Calverley. But she has never been to her local food swap in Warrandyte. That is until last week(!), when we sent her to interview some of the participants and write up the results.

As Ann says in her write up: “I can’t believe I had been too shy to come here up until now. I had thought I wouldn’t have enough to share, that I’d be shunned and humiliated for my feeble garden efforts! But I should not have feared. I’m glad I was brave enough to venture down the road with my bunch of parsley, a few leaves of lemongrass, some curry leaf, three red chillies, and two packets of seeds. It warmed my heart to share them, all still damp from the drizzle and the dew, with such welcoming people. It was delightful too, bringing home lettuce, spring onion, lemon thyme, lemons, limes, warrigal greens (straight into the pasta sauce) and a jar of Carol’s delicious (we tried it straight away) red capsicum and tomato relish.”

And this is how she ends the write up: “So from now on food swaps are for me, no matter how much or how little I have to contribute. It’s just nice to hang out there, among the like-minded. Even a gentleman whose name is Carol’s Better Half seemed to be having a pleasant time despite his reason for coming: ‘I’m told to’, he smiled.”

Read the full write up. Thanks, Ann!

Now that Ann has demonstrated her credentials as both interviewer and writer, we are making plans for her further contributions. Stay tuned!

Eltham Farmers’ Market is now offsetting CO2 emissions through native re-forestation

Eltham Farmers’ Market has begun to offset the estimated CO2 emissions generated by their stallholders travelling to and from the market by partnering with Greenfleet to plant an equivalent amount of biodiverse native trees to offset the calculated CO2 emissions. The aim is to reduce the net food miles (after offsets) of the food you purchase at the market towards zero. Read more on our website.

Healthy D’Lights – a new, local maker of bliss balls

Healthy D’Lights, from Epping, make vegan and gluten free bliss balls with no added sugar or preservatives. Their flavours include chocolate coconut balls, cranberry pistachio, peanut butter, hemp & vanilla, lemon chia, apple pie and chai. You can buy their bliss balls at Kinglake Produce & Artisan Market on the 4th Sunday of the month, at South Morang Farmers & Makers Market on the 3rd Saturday of the month, or at Vegan Market of Melbourne (Abbotsford) on the 1st Saturday of the month. Welcome Tracey!

That makes a total of 12 makers of sweet treats in the Local Food Directory.

A potential new community garden in Thomastown

Ifeed Refugees are partnering with Whittlesea Community Connections to establish a community garden in Thomastown. They are working with Very Edible Gardens and Craig Castree. They have some funding but need more. Read more and potentially donate.

Carol takes the Ratio Cocoa Roasters’ chocolate factory tour

Carol Woolcock was one of the random draw winners of a free tour of the Ratio Cocoa Roasters’ chocolate factory. She has now been on the tour and writes in: “I thought that Swiss chocolate was the epitome of chocolate; that is, until I tasted Ratio Cocoa Roasters’ single origin and blended varieties. Situated in a purpose-built factory and cafe in Brunswick, I enjoyed refreshments in the cafe while watching the whole ‘bean-to-bar’ process through floor-to-ceiling glass windows. We then donned shower caps and were given a guided tour: commencing with ethically sourced raw beans and proceeding through removing the nibs, roasting, conching, tempering, moulding, ageing and finally wrapping, the whole process was fascinating. They do guided factory tours most Saturday and Sunday afternoons. Book on Eventbrite.”

Meet Sonya, a local plant fibre weaver

Sonya Everard writes in: “I am a plant fibre weaver and harvest from anyone in north Melbourne gardens. I am always looking for thick and thin vines to make ribbed baskets: NZ flax to make maori style baskets; palm inflorescence to make random weave baskets and sculptures; lomandra to coil and twine; jacaranda leaf spines for colour; and ginger, crocus and banana for wrapping and weaving.” If you have any of these that you would be happy to give to Sonya, email her.

Some local videos about food and sustainability

City of Darebin recently published some a series of videos about sustainability including videos about Terra Madre and about The Northcote Bakeshop.

Another update to the North East Melbourne veggie planting guide

Someone called Ladislav wrote in: “Hi, great planting guide but it would be even better if you could highlight the current month.”

My reply: “Your wish is my command. From henceforth, the current month will always be highlighted. See the revised guide.”

Gardening Australia visits some food swaps

Watch the video.

Which link was clicked most times in the last newsletter?

The planting guide graphic.

Joke of the week

What do you call a potato with right angles? A square root.

Read more jokes.

Another article about Duang Tengtrirat

This time in the Chewton Chat.

New events – not cooking

Fruit tree basics: Sunday, 16th June, 2-3.30pm; Kew.

What: Presented by Morgan Koegel from 3000acres, this workshop will cover the basics of fruit tree selection and cultivation, including: why they grow how they do; varieties and how much care each needs; basics of selection and planting; pruning shapes and techniques; and orchard management (water, feeding, protecting from pests). Ending up with: what fruit trees for The Willsmere Kitchen Garden?
Cost: free.
Bookings: EventBrite.

Let’s talk olive oil: Tuesday, 25th June, 12-3pm; Lilydale Library.

What: Join Peter Jeffery from La Grue Olives for a talk about growing and harvesting olives in the Yarra Valley. Learn about the process involved in creating high quality cold pressed extra virgin olive oil. Tastings and olive oil will be available for purchase on the day.
Cost: free.
Bookings: their website.

Mushroom growing workshop: Saturday, 27th July, 10am-1pm; Central Ringwood Community Centre.

What: Sena will take you through how to grow your own mushrooms at home. You’ll cover everything from what mushrooms eat, cultivating, substrates, and pasteurising to propagating so you can continue on your mushroom growing journey.
Cost: $50 (includes a home mushroom growing kit worth $30).
Bookings: by phone (9870 2602).

Winter fruit tree maintenance: Saturday, 10th August, 9.30am-12.30pm; Bulleen Art and Garden.

What: What you will learn: pruning – formative and maintenance of new and established fruit trees. Also, selection and planting of new fruit trees; winter fruit tree maintenance practices for pest and disease prevention, control and treatment; and pruning tool maintenance. Presented by Angelo Eliades. The aim of this demonstration class is that you will leave it feeling confident to maintain your fruit trees. The preparation that is done in the colder months pays dividends in the growing and harvesting seasons to come. Learn all of the pruning techniques and needs of individual fruit trees from apples and plums to persimmons and pomegranates. And hear about what not to do. Discover how to reduce and prevent pest and diseases that compromise your fruit production. Learn how to treat problems with different methods – organic/permaculture and conventional.
Cost: $50.
Bookings: WeTeachMe.

New events – cooking

Cook Indian by the creek: Friday, 14th June, 6.15-7.45pm; Diamond Creek.

What: Menu: chicken methi masala. Tender pieces of chicken cooked with yogurt and fenugreek leaves. Gluten free. Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
Cost: $45.
Bookings: by email.

Free Turkish cooking demo: Monday, 17th June, 11.30am-1.30pm; Brunswick Neighbourhood House.

What: The Moreland Turkish Women’s Group invite you to come along to this free Turkish cooking demonstration and to join them for lunch at the conclusion. You will learn to make lentil soup, kisir salad, borek rolled pastry with cheese, and halva.
Cost: free.
Bookings: just turn up.

Cheese making class: Wednesday, 19th June, 7-9pm; Organic Fix, Eltham.

What: Learn how to make ricotta, mozzarella, mascarpone and bocconcini. Stretch mozzarella. Taste vegan haloumi. Sauerkraut tips and tastings.
Cost: $70 (includes a $43 cheese making kit).
Bookings: by phone (9424 1861) or by person at Organic Fix..

Intro to Turkish cooking: Thursday, 20th June, 7-9pm; Blackburn North.

What: Join Arzu Yilmaz for a Turkish cooking and cultural experience. Hear about her experiences as a young girl living in Istanbul whilst cooking four traditional dishes. With influences from both the Mediterranean and
Middle East, Turkish food is unique in taste and texture. Bring some takeaway containers as there’s sure to be more food than can be eaten at the event.
Cost: $59.
Bookings: by phone (0403 046680).

Cook Indian by the creek: Friday, 21st June, 6.15-8pm; Diamond Creek.

What: Menu (vegan): aloo gobi and aubergine masala. Cauliflower with potatoes and aubergine baked with spices and cooked with tomatoes. Gluten free.
Cost: $60.
Bookings: by email.

Cook Indian by the creek – kids special: Wednesday, 3rd July, 11am-12.30pm; Diamond Creek.

What: Menu: two savoury dishes, one veg and one non-veg.
Cost: $45.
Bookings: by email.

Cook Indian by the creek: Friday, 5th July, 6.15-7.45pm; Diamond Creek.

What: Menu: chicken chettinad plus spiced rice. Gluten free.
Cost: $45.
Bookings: by email.

Cook Indian by the creek: Wednesday, 10th July, 6.15-8pm; Diamond Creek.

What: Menu: samosa and chutney.
Cost: $45.
Bookings: by email.

Kids learn to cook pho: Thursday, 11th July, 11am-1pm; Panton Hill.

What: Facilitated by Kerry Meredith from Under The Pickle Tree. Menu: pho bo yai – rare beef Vietnamese soup made from scratch and served with fresh Vietnamese herbs. Learn how to prevent your pho broth turning cloudy and how to maximise the flavour of the broth without the addition of monosodium glutamate. You will learn to char-grill your spices and to thinly cut your beef to create a rare beef pho that your friends and family will love. You will also learn to make Vietnamese dipping sauce and a salt, pepper and lime spice rub.
Cost: $50.
Bookings: their website.

Leftover Lovers – sustainable cooking: Saturday, 13th July, 2-3.30pm; Watsonia Library.

What: Leftover Lovers take the idea of ‘closed loop’ and make it relevant to our kitchen spaces and our modern day food waste dilemmas. A closed-loop system is one in which every component (be it manufacturing, food, or anything else) is re-circulated within that same system for as long as possible. The ultimate goal is to re-use, re-cycle, or biodegrade all materials involved so as to produce zero waste. When applied to our kitchens by Leftover Lovers, this process results in new found opportunities for gourmet creations, pantry ingredients and food feasts!
Cost: free.
Bookings: just turn up.

Vegan mediterranean cooking workshop: Thursday, 18th July, 7-9pm; Blackburn North.

What: Join Arzu Yilmaz to learn how to make some tasty and healthy vegan dishes from Turkey’s mediterranean region. BYO apron and 4 containers.
Cost: $59.
Bookings: by phone (0403 046680).

Cook Indian by the creek: Friday, 19th July, 6.15-8pm; Diamond Creek.

What: Menu: flatbread stuffed parantha with chutney and raita. Wholemeal flatbread parantha stuffed with tangy potato filling and another variety with ajowan seeds. Served with a chutney of mint and coriander.
Cost: $50.
Bookings: by email.

Preserving the Winter harvest: Tuesday, 23rd July, 7-8.15pm; Ivanhoe Library.

What: Join Jessie Alice from Leftover Lovers for a preserving and fermentation workshop.
Cost: free.
Bookings: just turn up.

Cook Indian by the creek: Wednesday, 31st July, 6.15-8pm; Diamond Creek.

What: Menu: chicken biryani with mixed veg raita (spiced yogurt). Fragrant basmati rice cooked with whole spices, yogurt, mint and chicken. Gluten free.
Cost: $60.
Bookings: by email.

Pickling basics and techniques: Saturday, 10th August, 10-11.30am; Kitchen Warehouse, Preston.

What: They will show you food preservation, canning, and brine making. Save on food costs while adding new layers of flavour to your dishes with tips and tricks from this workshop.
Cost: $30.
Bookings: their website.

Homemade preserves and jams: Saturday, 10th August, 12.30-2pm; Kitchen Warehouse, Preston.

What: Learn the fundamental canning techniques you need to master to make homemade jams, pastes, and jellies you can enjoy year-round.
Cost: $30.
Bookings: their website.

Sauerkraut and gut health: Tuesday, 13th August, 7-8.30pm; Hawthorn Community House.

What: Sauerkraut is finely cut cabbage that (combined with other vegetables) has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Join them to learn all the ins and outs of obtaining great gut health. This workshop will cover the history of sauerkraut, how to make it, what can go wrong with it, and how to fix it. They will also cover how to make it even healthier and tastier with the addition of different seasonal vegetables.
Cost: $25.
Bookings: TryBooking.

Fakeaway cooking – making takeaway in your home (thermomix): Tuesday, 13th August, 7.30-9pm; Kilsyth.

What: Learn how to make their favourite homemade takeaway dishes. You will get to taste all the recipes that they cook on the night.
Cost: $21.
Bookings: EventBrite.

Summary of upcoming events – not cooking

Over the next week
Over the next month

Summary of upcoming events – cooking

Over the next week
Over the next month

View the complete calendar of upcoming events.

LFC News June 5 2019

Jun 052019
 

Need, or know of, a caterer?

A few weeks ago, Nillumbik University of the Third Age (U3A) had its AGM and everyone agreed that the finger food was exceptionally good. The caterer was First Choice Gourmet Catering, a full service catering company based in Eltham North who operate across North East Melbourne. Its owner is Emmanuel Buchanan, who can be contacted by either phone (0408 313097) or email. Read their Local Food Directory page.

That makes a total of 4 caterers in the Local Food Directory: Bomba Wood Fired Pizza (based in Eltham), Caffe Strada (Ivanhoe), First Choice Gourmet Catering (Eltham North), and My Little Country Kitchen (Kinglake West). Obviously, there a lot more caterers around and I would like to get more of them into the Directory. If you have ever had a good experience with a caterer, email me.

Love Is Coffee – a new, local coffee roaster

Love Is Coffee, from Diamond Creek, sell four different coffees at Eltham Farmers’ Market: Ethiopian, Nicaraguan, Peruvian and Timorean. The coffee can be bought as either roasted beans or as ground coffee. The coffee is roasted on the day of the market using Certified Organic, fair trade coffee beans. Read their Local Food Directory entry.

Welcome Jason and Cleone!

How long can you keep seeds?

This is the subject of Angelo Eliades’ latest article on his website.

I decided to compare Angelo’s answers with those in The Seed Savers’ Handbook. Where the answers are different, I’ve decided to be conservative and assume the shortest answer. And I’ve written up the results by adding a column to the North East Melbourne veggie planting guide (also see picture right).

 

Community gardening news

There are a few local community gardens that, for one reason or another, have never found their way onto our website. I’m gradually rectifying this situation. So, here are three new pages on the website: a page for a new community garden in Newton Street, Reservoir; and two pages for some venerable community gardens in Croydon and in Hawthorn.

Croydon Hawthorn Newton Street, Reservoir

That brings the total number of community gardens that have pages on our website up to nearly 50. See list and map.

Want to read more by Robin Gale-Baker?

Our very own Robin, author of the monthly veggie growing tips, has got herself a weekly gig in the Heidelberg and Diamond Valley Leaders. Most of her articles will apparently be about sustainability but two so far have been about food (see pictures right): on 1st May, she wrote about mint rust; and on 15th May, she wrote about the Macleod veggie swap.

Jon Buttery’s recommendations for gardening courses

Jon writes in: I am on a continuing journey of finding high quality, free and low cost courses to learn about gardening and related topics. These are the ones that have worked for me:

  • The introduction to horticulture courses at Edendale: 1 day a week for 9 weeks, approx cost $100. The courses are run at Edendale Farm by Justin Calverley. He is the author of The Urban Farmer and much of the course provides information on how people can undertake horticulture in an urban setting. Justin is an inspiring teacher and makes the learning extremely interesting, relevant and practical. The course runs regularly, with the next one starting on 31st July.
  • The online science of gardening course by University of Tasmania: parts 1 and 2 are each around 3-4 months; part 1 is free and part 2 costs $45. This is the first online course I ever took and I am impressed! It provides the basic scientific background to gardening (though you don’t need to know science beforehand). The course teaches the science in a readily accessible way and uses lots of Gardening Australia clips as well as some lectures. The team from the University of Tasmania is wonderful – very knowledgeable and encouraging. There are multiple choice quizzes and assignments – probably about 2 to 3 hours a week work. This complements the introduction to horticulture courses at Edendale and gives you lots of ideas of what you can do and the whys for that.
  • A Permaculture Design Certificate: 1 day a week for, say, 12 weeks at a cost of, say, $500. I had always wanted to do one and did so last year at Kinglake. The course covers not just horticulture, but also design and other sustainability related issues. I did mine with Pete the Permie, who is now offering the same course in Ringwood, starting 25th July. You learn a lot and it’s fun – you bring lunch to share and there are interesting site visits.
  • Practical learning at your local community garden: You only really learn gardening through trial and error and lots of practice (and that’s its beauty – there’s so much in it, I will never exhaust my ability to learn!). I am doing a lot of practical learning through my local community garden, St Johns Riverside in Heidelberg. I’m lucky – we have members who teach me about gardening, making compost and all manner of plant things.

Editor’s note: a few weeks ago, I wrote about the new compost teapot at St Johns Riverside. Jon tells me that the teapot now has its own Facebook page(!) where you can ask questions about compost.

Mitcham Community Meal in the news

Mitcham Community Meal featured in this week's Whitehorse Leader.

Live in Whittlesea?

This year’s Taste of Thomo Food Festival will be on Saturday, 7th September. They are looking for home growers to share their passion and knowledge of homegrown produce at the festival. If interested, contact them by phone (8376 6939) or email.

The annual Feed Melbourne appeal

The annual Feed Melbourne Appeal, re-badged as the Feed Victoria Appeal, has now started. Read about it either in the picture right or on the Feed Appeal website. There are three ways to donate:

  • Via their website.
  • By phone (1300 421041), Mon-Fri 9am-5pm.
  • By cheque (Feed Victoria Appeal, FareShare Foundation, 1-7 South Audley Street, Abbotsford, 3067).

Duang’s Tengtrirat’s new life

Some of you will remember Duang from the annual harvest feasts at Edendale (where she was the lead cook), from her catering, or from our interview with her last year. Well, a year ago, she moved to somewhere near Castlemaine. But she is still into growing food, as you will see if you read the article Duang’s Story in one of their local newsletters. I particularly like what she says about her local kangaroos: “I want to be friendly to the kangaroos, because we live in the path of the kangaroos and during the dry summer I observed how hungry and thirsty they were, so I want to grow their food so I can keep them on my property as their pathway.” Thanks for the heads up, Bev Robertson!

Which link was clicked most times in the last newsletter?

Judy’s interview with Deb and Peter Thomson.

Joke of the week

What do you call a baker with a cold? Coughee cake.

Read more jokes.

New events – not cooking

Wurundjeri bushfood planting bee: Saturday, 22nd June, 11am-1pm; Joe’s Market Garden, Coburg.

What: The Wurundjeri Council and Joe’s Market Garden will be planting out 100s of murnong as part of their Wurundjeri Bushfood Growing Project to grow and sell high quality bushfood, help create meaningful employment for Aboriginal people, and grow climate-appropriate crops. The day will include a smoking ceremony.
Cost: free.
Bookings: just turn up.

Malt master class and mid-winter feast: Saturday, 22nd June, 12.30-2.30pm; 3 Ravens Brewery, Thornbury.

What: What you will learn: taste your way through dark beers from The 3 Ravens under the expert guidance of one of their brewery team; see behind the scenes of a fully functioning craft brewery; and learn The 3 Ravens approach to dark beers. What you will get: brewery tour; sharing style feast from CookShop Rotisserie; and a guided tasting of dark beers.
Cost: $70 (includes a meal).
Bookings: their website.

Backyard chooks for families: Thursday, 11th July, 2-3pm; Edendale.

What: This workshop with farmer Raewyn is for families with children over the age of eight to learn the basics of backyard chicken keeping. It will cover the characteristics of different breeds (in order to make a selection that suits your setting and needs) as well as the housing and care of chickens. Participants will leave with the knowledge and confidence to begin keeping chickens and producing their own free-range eggs.
Cost: $10 per family.
Bookings: TryBooking.

Diabetes and diet: Tuesday, 23rd July, 7.30-9pm; Kilsyth.

What: Join their resident dietitian in this talk about diabetes. Participants will benefit by increased knowledge, awareness and understanding about diabetes. An understanding about resources and tools to help prevent type 2 diabetes or manage diabetes well, leaving you feeling confident and empowered to lead a healthy life.
Cost: $25.
Bookings: TryBooking.

Native edibles – walk, talk, taste: Saturday, 27th July, 2-4.30pm; Pascoe Vale South.

What: Presented by Karen Sutherland. There are many edible native plants that are easy to grow in urban gardens and pots. Karen’s own garden grows around 40 native edible plants and is a great place to see how they grow. You will look at how to grow lemon myrtle and her lesser known cousin cinnamon myrtle. Native pepper as well as a range of salt bushes can be grown in suburban gardens if you know what to do. Taste test a range of salt bushes, to find your favourite. Discuss a variety of native fruiting plants. You will learn which native edible plants are suitable for a suburban garden, in pots or in the ground, and how to harvest & use them to enjoy their unique flavour and aroma profiles. You will get a packet of seeds.
Cost: $55.
Bookings: their website.

Winter food forest – walk, talk, taste: Sunday, 28th July, 10am-12.30pm; Pascoe Vale South.

What: Presented by Karen Sutherland. Tour Karen’s garden, where there are a number of unusual edible plants that produce in winter, including perennial bell pepper, avocado, yacon and choko. Learn how to grow more winter edibles, from annual to perennial. You will also get a packet of seeds.
Cost: $50.

Smarter living – the story of Oz Harvest: Wednesday, 31st July, 7-9pm; Manningham Civic Centre.

What: OzHarvest collects excess food from around 3,500 commercial outlets and delivers it to around 1,300 charities supporting people in need across the country. That’s 180 tonnes of food each week.
Cost: free.
Bookings: EventBrite.

Introduction to beekeeping (6 sessions): 6 sessions, starting 1st August, 5.30-8pm; Fairfield.

What: This course is designed to show you how to make sure that your beehive is happy and healthy and will show you the important steps you need to know about what bees need and want to keep them happy. Activities will include: open and re-assemble a beehive; re-queen a honey colony; manage pest and disease within a honey bee colony; using a bee smoker; and remove a honey crop from a hive.
Cost: $220.

Intro to permaculture (two days): Saturday, 3rd August and Saturday 10th August, both 10am-3pm; CERES, Brunswick East.

What: This course is designed for both those new to permaculture and those thinking of undertaking a Permaculture Design Certificate. What you will learn: the concept of permaculture; and the principles of permaculture and associated design methods. There will be examples from tiny urban gardens to suburban and rural permaculture properties showing how we can create resilient, sustainable systems that work with nature and the natural limits of our planet.
Cost: $190.
Bookings: WeTeachMe.

New events – cooking

Potted chocolate flowers: Thursday, 11th July, 10-10.45am; Ringwood.

What: What you will learn: how to create your own style chocolate flower. What you will get: a gift boxed potted flower. Create your own potted flower! Create your own chocolate petals and handcraft your own chocolate flower sitting in a pot filled with chocolate soil.
Cost: $40.
Bookings: WeTeachMe.

Cooking master class – ‘taste of Italy’: Thursday, 11th July, 7-9pm; Gourmet Living, Templestowe.

What: Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included. Menu: warm mushroom bruschetta; rigatoni arrabiata; and torte caprese.
Cost: $42.
Bookings: EventBrite.

Soups: Wednesday, 17th July, 2-3.30pm; Rosanna Library.

What: Jessie, from Leftover Lovers, will demonstrate nutritious winter soups. Use what is available for wonderful meals for one or a family.
Cost: free.
Bookings: their website.

Cooking master class – ‘show off to your friends’: Wednesday, 17th July, 7-9pm; Gourmet Living, Templestowe.

What: Enjoy 3 tasting size courses cooked by chef Bek McMillan, from Gourmet Living, who will demonstrate step by step. All recipes are included. Menu: Tuscan tortellini soup; rosemary pork schnitzel; and caramel pannacotta.
Cost: $42.
Bookings: EventBrite.

Foolproof french macarons: Saturday, 20th July, 10-11.30am; Kitchen Warehouse, Box Hill South.

What: These delicate patisserie cookies have a reputation for being finicky. But worry not – they will help you to get the technique down pat, from the fundamental techniques to creating flavour combinations to troubleshooting.
Cost: $30.
Bookings: their website.

Profiterole basics: Saturday, 20th July, 2.15-1.45pm; Kitchen Warehouse, Box Hill South.

What: Learn the steps in making light and crisp profiteroles. Also, learn how to add crunchy sablage on top, filling them with pastry cream, and dipping them in chocolate or caramel.
Cost: $30.
Bookings: their website.

Winter warmers cooking (thermomix): Tuesday, 30th July, 7.30-9pm; Kilsyth.

What: Learn how to make hearty winter meals such as soups, stews, curries in your thermomix. You will get to taste all the recipes that they cook on the night.
Cost: $21.
Bookings: EventBrite.

Knockout gnocchi: Saturday, 3rd August, 10-11.30am; Kitchen Warehouse, Preston.

What: Time to broaden your culinary expertise and meet pasta’s famous pillowy brother: gnocchi! They will show you how to make gnocchi at home through simple ingredients. From traditional potato to creamy ricotta and spinach, learn every nook and cranny that makes this classic Italian dish a favourite.
Cost: $30.
Bookings: their website.

Handmade pasta workshop: Saturday, 3rd August, midday-1.30pm; Kitchen Warehouse, Preston.

What: They will show you how to make pasta dough by hand and turn it into a variety of pasta types. They may even throw in sauce-making secrets for good measure.
Cost: $30.
Bookings: their website.

Summary of upcoming events – not cooking

Over the next week
Over the next month

Summary of upcoming events – cooking

Over the next week
Over the next month

View the complete calendar of upcoming events.