Thanks to all the people who have contributed to this week’s newsletter: Megan Goodman, Miranda Sharp, Robin Gale-Baker and Tracey Bjorksten.

We would love to hear from more of you and include some of your words about any food-related matters in future newsletters. Email us with your contribution(s)!.

A 3 pronged approach to deterring white cabbage butterfly by Robin Gale-Baker

This is the time to be planting brassica family members: cauliflower, cabbage, broccoli, etc. The days and nights are cooling and there has been good rain, which is perfect for these cool season plants. It is, however, also a perfect time for the white cabbage butterfly which is highly attracted to brassicas, laying its eggs on their leaves. When the eggs hatch, the leaves become a food source for the emerging caterpillars and the result is the decimation of the brassica leaves, either wholly or in part, and often the failure of the seedling.

As with most insect pests, a multi-pronged approach works best. In the case of the hungry green caterpillar, a combination of dipping the seedlings in Dipel, companion planting with American upland cress (a dead end trap plant) and using exclusion netting will result in perfect leaves and hearts.

Dipel is a Yates product and is an organic bacterium. It comes as a powder in sachets which, when mixed with water, is sprayed onto the upper and underside of the brassica leaves every 7 days throughout the growing season. In reality this is hard to do, especially getting sufficient spray on the underside of leaves when the plants are small and most vulnerable. I use Dipel just once – on seedlings still in the punnet – before planting. I dunk them in the Dipel, threading my fingers through the seedlings to prevent them falling out of the punnet when I tip it over. I swirl the seedlings around in the mix making sure it adheres to both sides of the leaves. I do this to deal with any eggs that may have already been laid on the leaves.

The next step is to plant the seedlings interspersed with American upland cress. American upland cress will also attract the white cabbage butterfly, which lays its eggs on its leaves in preference to brassica leaves. The leaves are, however, toxic to the caterpillars. When they emerge, they take one bite and this kills them, though they may take a couple of days to drop off the leaves. It is good to transplant established American upland cress plants and to place one in the centre of every brassicas (like the centre dot on the 5 face of a dice). American upland cress is easily grown from seed. It is a perennial but self-seeds prolifically and forms rosettes. These often contain quite a number of seedlings and, when dug up, can be easily separated. The trick is to plant an American upland cress plant that is bigger than the brassica seedlings.

The final step is to cover your brassicas with exclusion netting, making sure the hem is weighted down.

The result will be healthy brassicas with not a hole in the leaves.

Robin is a member of Sustainable Macleod. Read more of her veggie growing tips on our website.

The Whittlesea Food Collective needs your help

The Whittlesea Food Collective supports people experiencing hardship with free food. This includes a ‘free food supermarket’ which provides healthy food to around 50 families each week. If you grow food at home, at a community garden or school and have too much to eat, please help them by donating your excess. Donations can be dropped off on Wednesdays or Fridays at Building D, Melbourne Polytechnic, Epping Campus, on the corner of Dalton Road and Cooper Street, 3076. Alternatively, contact Charlotte by phone (0481 945111) or email to discuss.

Meg’s garden this month

The leaf colour in the garden is currently stunning. As the pears start to turn, the yellow foliage highlights the ripening lemons and limes in the orchard. The veggie beds have been turned over and the last of the summer produce is starting to look forlorn on the kitchen bench. I blanch and freeze a couple of tromboncino for winter soups and the last one goes into zucchini pickle (see the recipe below).

I am now harvesting spring onions, coriander, bok choy and other Asian greens sown as seedlings early last month. This week I will succession plant the greens and also snow peas (as seed). This time last year we were in lockdown and there were shortages of seeds and seedlings. Saving your own seed, especially of legumes, is simple. Keep one healthy bean bush/climber and allow a few pods to stay on the plant for seed and allow them to dry on the plant. When they are almost dried, pick and store in a dry place until completely dried out. You can then shell the seeds into an envelope or similar for storage for next season or to share with friends.

Zucchini pickles

1½ kg zucchini, sliced
2 small onions, sliced
1 small red capsicum, sliced finely
¼ cup salt
water
2 cups white vinegar
2 cups sugar
1 tablespoon celery seed
1 tablespoon turmeric
2 teaspoons mustard seed

Place the vegetables in a large bowl and cover with cold water. Add salt and let stand for 2 hours.

Drain the vegetables and set aside.

Place the remaining ingredients in a large saucepan and bring to the boil for 1-2 minutes.

Add the vegetables and let stand in a pot for a further 2 hours.

Bring back to the boil and then pack into sterilised jars and seal.

Read more of Meg’s recipes on our website.

Can perishable food be sent in the post?

The answer is ‘yes’ but I only know that because, in February, Australia Post announced that they would be stopping delivering perishable food in June, citing difficulties in temperature control. Although they were canny enough to exclude chocolate from their list of ‘perishables’, there was still something of an outcry and, last week, Australia Post announced that they would, after all, continue to deliver perishables. They even set up a hotline email address: perishables@auspost.com.au.

Some articles for you to read

Underpants experiments are taking place in Australian paddocks and gardens — all in the name of soil health by ABC Rural. Thanks for the heads up, Tracey Bjorksten! From the combination of the article title and the picture, I think that I already have too much information.

How to neutralise glyphosate (roundup) herbicide contamination in soil by Preston’s Angelo Eliades. Inter alia, by reading this article you will learn about the enzyme 5-enolpyruvylshikimate-3-phosphate synthase.

Every newsletter needs a good picture

Adam Hillman slices and dices fruit and other food to create artistic photos.

Thanks for the thanks

A few weeks ago, we featured Melbourne Farmers Market’s advert for the job of kitchen activator. Miranda Sharp has now written in: “I just wanted to say thanks to for listing our ads a few weeks ago – we have had a great response and are excited to be interviewing some great candidates. We are delighted to be creating new opportunities in our local food system and will share the projects as soon as they are underway.“

What seeds to plant in May

Here is a list (see the planting guide for more detail):

Brassicas Broccoli Cabbage Cauliflower Kale Mizuna Mustard greens Pak choy

Cool season veggies Broad beans Coriander Fennel Garlic Peas

Leafy greens Lettuce Rocket Silverbeet Spinach

Other Carrot Chickpea Chives Onion Parsley Potato Radish Shallot

 
If you haven’t planted your cool season veggies yet, plant them now.

Read Helen’s guides on growing brassicas and garlic.

Read Robin’s guides on growing broad beans, cauliflower and garlic.

Proverb (or phrase) of the month

Forbidden fruit. Meaning: something that is desired all the more because it is not allowed. This phrase was first used literally in the Book of Genesis and figuratively in the 17th Century.

In Western culture, the fruit in question is often assumed to be an apple (hence, the ‘Adam’s apple’ is named after the fruit which is supposed to have stuck in Adam’s throat), but the type of fruit isn’t actually mentioned in the Bible. As discussed in Wikipedia, the fruit is variously identified in other traditions as a banana (as apparently stated in the Koran), fig (hence the use of fig leaves in some paintings), grape, pomegranate (indigenous to the Middle East), mushroom (psychoactive rather than button) or wheat kernel (which is apparently botanically a fruit). Perhaps the depiction of the fruit as an apple comes from either a misunderstanding of, or a pun on, the Latin word malum, which means both ‘evil’ and ‘apple’.

The Bible (King James Version) is the source of many phrases. Here are some food-related examples:

• Cast bread upon the waters.
• Eat drink and be merry.
• Man does not live by bread alone.
• Manna from Heaven.
• The bread of life.
• The salt of the earth.
• You reap what you sow.

Read about more food-related proverbs.

Gardening quote of the month

“The English may love gardening and fishing, but they have never struck me as being close to nature. Their way of expression is ‘the hollyhocks are awfully good’ sort of thing, all done in very good taste. The savagery of nature is something they don’t dwell upon.” by Denholm Elliott.

Read more gardening quotes.

Joke (or pun) of the week

I have a job crushing Coca-Cola cans. It’s soda pressing.

Read more jokes.

Upcoming events – introduction

Website calendars

By type of event: All once-off events, Cooking, Everything else, Garden tours, Free.

By Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.

Upcoming events – not cooking

Newly announced

• Avoiding and managing food waste: Saturday, 8th May, 1.30-3pm; free; Thornbury.
• Backyard beekeeping powered by Eltham Rotary: Saturday, 22nd May, 4-6pm; free; Edendale.
• Seasonal ferments: kimchi + kombucha: Saturday, 19th June, 9-11.30am; $135 ($54 per hour); Brunswick East.
• Winter fruit tree pruning workshop: Saturday, 19th June, 9am-3pm; $55 ($14 per hour); Edendale.

April

• Eltham and District Wine Guild Meeting: Friday, 30th April, 8-9pm; free; Eltham.

May

• Growing fruit and veggies in small spaces: Saturday, 1st May, 9.30am-12.30pm; $50 ($17 per hour); Bulleen Art and Garden.
• Veggie gardening for beginners: Saturday, 1st May, 11.45am-1pm; free; Box Hill.
• Women’s weight loss – diet and nutrition (women only): Saturday, 1st May, 7-8.30pm; $6; Heidelberg Heights.
• Build a bee hotel: Sunday, 2nd May, 9.45-10.45am; $5; Box Hill.
• Olive oil festival: Sunday, 2nd May, 10am-3pm; $10; Thomastown.
• Bakery Hill whisky distillery tour and tasting: Sunday, 2nd May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Intro to permaculture (two sessions): Sunday, 2nd May and Sunday, 16th May, both 10am-3pm; $220 ($22 per hour); CERES.
• Food forests for balcony gardens: Tuesday, 4th May, 7-8.30pm; free; Coburg.
• Beginners composting and worm farming workshop: Wednesday, 5th May, 10am-midday; free; Ringwood.
• Healthy productive compost and worms: Thursday, 6th May, 6.30-9pm; $50 ($20 per hour); Bulleen Art and Garden.
• Complete urban farmer (14 sessions): starting Friday, 7th May, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
• Food photography: Saturday, 8th May, 9.30am-12.30pm; $106 ($35 per hour); Eltham.
• Veggie gardening for beginners: Saturday, 8th May, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Advanced composting workshop: Saturday, 8th May, 10am-midday; free; Ringwood.
• Edible weeds: Saturday, 8th May, 10am-midday; $50 ($25 per hour); CERES.
• Edible weeds walk: Saturday, 8th May, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Open Garden at Robin and Paul’s: Saturday, 8th May, 1-3pm; $15 ($8 per hour); Macleod.
• Beekeeping workshop: Saturday, 8th May, 1-3.30pm; $85 ($34 per hour); Brunswick East.
• Edible weeds walk: Saturday, 8th May, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Creating a food forest design: Saturday, 8th May, 4-5pm; free; Richmond.
• Produce in pots: Sunday, 9th May, 9.30am-midday; $55 ($22 per hour); Bulleen Art and Garden.
• Bakery Hill whisky distillery tour and tasting: Sunday, 9th May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Plan, plant, propagate – permaculture (7 sessions): 7 sessions on consecutive Wednesdays from 12th May, each 10am-2pm; free; Whittlesea.
• Robin Gale-Baker on growing vegetables: Wednesday, 12th May, 8-10pm; free; Doncaster East.
• Olive magic: Saturday, 15th May, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Home brewing: Saturday, 15th May, 10am-3pm; $80 ($16 per hour); CERES.
• Build a bee hotel: Saturday, 15th May, 2.30-4.30pm; $100 ($50 per hour); Fitzroy.
• Food scaping, bee scaping: Saturday, 15th May, 4-5pm; free; Richmond.
• Organic growing with biodynamic methods (2 days): Saturday, 15th May 9.30am to Sunday, 16th May 4.30pm; $250 ($18 per hour); CERES.
• Worm farm workshop: Sunday, 16th May, 2-4pm; free; Preston.
• Ageing and wellness information session: Tuesday, 18th May, 2-3pm; free; Surrey Hills.
• Tea time at Heide: Thursday, 20th May, 2-4pm; $22 ($11 per hour); Bulleen.
• Introduction to growing vegetables: Saturday, 22nd May, 10am-3pm; $115 ($23 per hour); Surrey Hills.
• Edible weeds walk: Saturday, 22nd May, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 22nd May, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Bakery Hill whisky distillery tour and tasting: Sunday, 23rd May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Kitchen medicine – garden farmacy: Sunday, 23rd May, 2-4.30pm; $75 ($30 per hour); CERES.
• Gin tasting and cocktail making experience: Thursday, 27th May, 6.30-8pm; $74 ($49 per hour); Fitzroy.
• Winter survival guide with nutritionist Lindy Cook: Saturday, 27th May, 7-8pm; free; Doncaster.
• Bakery Hill whisky distillery tour and tasting: Sunday, 30th May, 2-3.30pm; $59 ($40 per hour); Bayswater North.

June

• Edible weeds walk: Saturday, 5th June, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 5th June, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Bakery Hill whisky distillery tour and tasting: Sunday, 6th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Beeswax wraps with Emma Grace: Friday, 11th June, 6-8pm; $75 ($38 per hour); Surrey Hills.
• Winter fruit tree maintenance: Saturday, 12th June, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Maintaining a community garden: Saturday, 12th June, 11am-2pm; free; Coburg.
• Bakery Hill whisky distillery tour and tasting: Sunday, 13th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Bakery Hill whisky distillery tour and tasting: Sunday, 20th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.

Upcoming events – cooking

Newly announced

• Rosa’s Friday traditional Italian cooking class: Friday, 30th April, 6-10pm; $155 ($39 per hour); Bundoora.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 1st May, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 2nd May, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Rosa’s Friday traditional Italian cooking class: Friday, 7th May, 6-10pm; $155 ($39 per hour); Bundoora.
• Cook Indian by the creek: Friday, 7th May, 6.30-8pm; $80 ($54 per hour); Diamond Creek.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 8th May, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Rosa’s Friday traditional Italian cooking class: Friday, 14th May, 6-10pm; $155 ($39 per hour); Bundoora.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 15th May, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 16th May, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 23rd May, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Introduction to fermentation: Friday, 18th June, 6.30-9pm; $55 ($22 per hour); Park Orchards.
• Sourdough bread: Saturday, 19th June, 10am-12.30pm; $55 ($22 per hour); Park Orchards.
• Slow cooking in Winter: Saturday, 19th June, midday-2.30pm; $129 ($52 per hour); Kew.
• Food for mind and gut: Sunday, 20th June, 10am-3pm; $110 ($22 per hour); CERES.
• Thai barbeque class: Sunday, 20th June, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 20th June, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Simple sourdough bread making: Sunday, 20th June, 2-5pm; $55 ($18 per hour); Hawthorn.
• Vegan pasta making class: Sunday, 20th June, 6-8pm; $74 ($37 per hour); Fitzroy.
• Mediterranean cooking workshop (vegan): Wednesday, 23rd June, 6.30-8.30pm; $60 ($30 per hour); Balwyn North.

April

• Truffle and praline workshop: Thursday, 29th April, 6-10pm; $180 ($45 per hour); Blackburn.
• Vegetarian cooking class: Thursday, 29th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.

May

• Sourdough bread workshop: Saturday, 1st May, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Wild fermentation class (pickling and sauerkraut): Saturday, 1st May, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Cheese making: Saturday, 1st May, 10am-2pm; $130 ($33 per hour); Kinglake.
• Choux pastry workshop: Saturday, 1st May, 11am-12.30pm; $55 ($37 per hour); Yarra Glen.
• Indian cooking: Saturday, 1st May, 10am-3pm; $110 ($22 per hour); CERES.
• Intro to fermenting at home: Sunday, 2nd May, 10am-midday; $70 ($35 per hour); CERES.
• Cook from the Siciliano book: Wednesday, 5th May, 7-9.30pm; $129 ($52 per hour); Kew.
• The mighty booch – DIY kombucha: Thursday, 6th May, 6.30-8.30pm; $80 ($40 per hour); Fitzroy.
• Master Vietnamese finger food: Saturday, 8th May, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Cook from the Siciliano book: Saturday, 8th May, midday-2.30pm; $129 ($52 per hour); Kew.
• Chai tea workshop: Saturday, 8th May, 2-3.30pm; $20 ($14 per hour); Alphington.
• Middle Eastern cooking: Saturday, 8th May, 3.30-5.30pm; $60 ($30 per hour); Balwyn North.
• Lets make dumplings: Sunday, 9th May, 11am-3pm; $125 ($31 per hour); Alphington.
• Vegan Italian experience – pasta and dessert class: Sunday, 9th May, 4-6.30pm; $69 ($28 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 11th May, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sourdough basics: Thursday, 13th May, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
• Dumplings workshop: Friday, 14th May, 10am-12.30pm; $90 ($36 per hour); Surrey Hills.
• Beginners bread making: Sunday, 16th May, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Parmesan cheese making: Sunday, 16th May, 10am-4pm; $170 ($28 per hour); CERES.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 16th May, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Chinese cooking workshop: Sunday, 16th May, 1-2.30pm; $10; Greensborough.
• Cook from the Siciliano book: Wednesday, 19th May, 7-9.30pm; $129 ($52 per hour); Kew.
• Beginners cheese making class: Saturday, 22nd May, 10am-3pm; $180 ($36 per hour); Thomastown.
• Preserving the season’s harvest: Saturday, 22nd May, 10am-3pm; $110 ($22 per hour); CERES.
• Cook from the Siciliano book: Saturday, 22nd May, midday-2.30pm; $129 ($52 per hour); Kew.
• Chocolate discovery class: Saturday, 22nd May, 1.30-2.30pm; $48 ($48 per hour); Yarra Glen.
• Italian pasta making: Sunday, 23rd May, midday-2pm; $74 ($37 per hour); Fitzroy.
• Cupcake decorating workshop: Monday, 24th May, 12.30-2.30pm; free; Doncaster East.
• Men in the kitchen: Monday, 24th May, 6.30-9pm; $32 ($13 per hour); Yarra Glen.
• The ultimate biscuit class: Tuesday, 25th May, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sri Lankan cooking class: Tuesday, 25th May, 6-9pm; $90 ($30 per hour); Surrey Hills.
• Ladies day in the kitchen: Thursday, 27th May, 9.30am-midday; $32 ($13 per hour); Yarra Glen.
• Become a junior chocolatier: Saturday, 29th May, 9-9.45am and again at 10-10.45am; $40 ($53 per hour); Yarra Glen.
• Sourdough bread workshop: Saturday, 29th May, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Beginners bread making: Sunday, 30th May, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Triple cream brie cheese: Sunday, 30th May, 10am-4pm; $170 ($28 per hour); CERES.
• Vegan Thai made easy: Sunday, 30th May, 10.30am-3pm; $160 ($36 per hour); Panton Hill.

June

• Slow cooking in Winter: Wednesday, 2nd June, 7-9.30pm; $129 ($52 per hour); Kew.
• Wild fermentation class and edible forest tour: Saturday, 5th June, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Slow cooking in Winter: Saturday, 5th June, midday-2.30pm; $129 ($52 per hour); Kew.
• Beginners bread making: Sunday, 6th June, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Winter in Bulgaria cooking workshop: Sunday, 6th June, 2-5pm; $60 ($20 per hour); Balwyn North.
• Sri Lankan street food experience with Dee Williams: Sunday, 6th June, 5-7pm; $74 ($37 per hour); Fitzroy.
• Sourdough breadmaking workshop: Wednesday, 9th June, 10am-1pm; $90 ($30 per hour); Surrey Hills.
• Demystifying bread: Thursday, 10th June, 6.30-9pm; $50 ($20 per hour); Park Orchards.
• Sourdough bread workshop: Saturday, 12th June, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Healthy home baking: Saturday, 12th June, 10am-3pm; $110 ($22 per hour); CERES.
• Beginners bread making: Sunday, 6th June, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Mozzarella cheese making: Sunday, 13th June, 10am-4pm; $170 ($28 per hour); CERES.
• The ultimate biscuit class: Tuesday, 15th June, 10am-3pm; $160 ($32 per hour); Blackburn.
• Kombucha and gut health: Tuesday, 15th June, 7-8.30pm; $30 ($20 per hour); Hawthorn.
• Slow cooking in Winter: Wednesday, 16th June, 7-9.30pm; $129 ($52 per hour); Kew.

In Richmond

• Dumpling party: Thursday, 29th April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Friday, 30th April, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 30th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 1st May, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 1st May, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia : Saturday, 1st May, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 2nd May, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 2nd May, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 2nd May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 6th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 7th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 7th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 8th May, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 8th May, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 8th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 9th May, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 9th May, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 9th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Naples and the Amalfi Coast: Tuesday, 11th May, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 13th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Street food of Asia: Friday, 14th May, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 15th May, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 15th May, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 15th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 16th May, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 16th May, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 16th May, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Dumpling party: Thursday, 20th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Pizza making party: Friday, 21st May, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 21st May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 22nd May, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 22nd May, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 22nd May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 23rd May, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 23rd May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 27th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Friday, 28th May, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 28th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 29th May, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 29th May, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 29th May, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 30th May, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 30th May, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 30th May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 3rd June, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 4th June, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 4th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 5th June, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 5th June, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 5th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 6th June, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 6th June, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 6th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Thursday, 10th June, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Street food of Asia: Friday, 11th June, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 12th June, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 12th June, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 12th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Thursday, 17th June, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Pizza making party: Friday, 18th June, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 18th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 19th June, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 19th June, ; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 19th June, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 20th June, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 20th June, 6.30-9.30pm; $189 ($63 per hour); Richmond.

Thanks to all the people who have contributed to this week’s newsletter: Ann Stevens, Giuliana Priolo, Kayla Blackmore, Miranda Sharpe, Ramesh Dianat and Vasundhara Kandpal.

We would love to hear from more of you and include some of your words about any food-related matters in future newsletters. Email us with your contribution(s)!.

The top left box of every newsletter

People sometimes ask me how many people the newsletter is sent to. My reply is that the number of recipients is always given in the top left of every newsletter (and is currently 3,262).

This is the same box as the hyperlinks for unsubscribing and for switching between weekly and monthly newsletters.

And, from this week onwards, it is also the same box as an acknowledgement to the traditional owners of the lands that most of us live on. Thanks, Giuliana Priolo, for suggesting this. Maybe it will start a trend for other newsletters.

Re-opening/closing news

Northcote Food Swap has “gone into hibernation“.

What’s in season for you to buy in April?

[I’m pleased to welcome Kayla Blackmore as a (hopefully!) regular contributor to this newsletter. Kayla is the market manager of Coburg Farmers’ Market. Our current plan is that she will write a monthly article on what is in season for you to buy at farmers’ markets and elsewhere. Kayla’s first contribution is a slightly belated article for April.]

What’s in season for you to buy in April:

• Fruit: apples, figs, raspberries, melons, tamarillos, grapes, strawberries.
• Vegetables: sweetcorn, pumpkins, beetroot, shallots, spring onions, beans, cabbage, broccoli, chillies, potatoes, parsnips.

Mid April sees the start of the pine mushroom season. “All the mushrooms that we get and bring to market are wild mushrooms. They cannot be cultivated. That’s what makes them unique and that’s why they’re only at farmers’ markets for a short period of time.” (Vlad, owner of Melbourne Pine Mushrooms). According to Vlad, the best way to store them is on paper trays, which should then be put in paper bags and refrigerated. Tip: pine mushrooms will oxidise and turn a greenish colour when bruised or damaged so handle them with care; however, they are still perfectly fine to eat if they have turned green. They love salt, oil and butter (don’t we all?) and are amazing on toast for breakfast or in a hearty stew or pasta sauce.

Another new video from Karen Sutherland

Karen, who lives in Pascoe Vale South, specialises in growing native bush tucker. She has recently a video on harvesting and pruning native oregano/thyme/mint. It is the 7th in a series about harvesting and pruning native edible plants.

Fun facts – oobleck

If you follow American politics, you will know that the Dr. Seuss books are rather topical over there at the moment. One such book is Bartholomew and the Oobleck, which follows the adventures of a young boy named Bartholomew Cubbins who must rescue his kingdom from a sticky green substance called ‘oobleck’. Oobleck (named after the book) is actually a real liquid which has the extremely unusual property that it becomes more viscous (i.e. more solid) under pressure.

Usually a liquid remains a liquid no matter how hard you stir it. By contrast, oobleck temporarily becomes more solid when you stir it. Technically, it is called a ‘shear thickening liquid’. Wikipedia lists only two other substances that behave in this manner, namely silly putty and (bizarrely) chilled caramel ice cream topping. It is effectively the opposite of quicksand, which is normally a solid but which liquefies if, for example, you walk on it.

Oobleck is really easy to make at home, comprising just cornflour and water. Simply put some cornflour in a flat-bottomed bowl and slowly add water until the mixture becomes a liquid. It is then easy to feel its weirdness: if you drag your fingers along the top of the liquid, that part which is under your fingers temporarily becomes solid. Here is a relevant video. Something to try out with your grandchildren?

Here is a video of people walking on oobleck. Here is a video of oobleck ‘dancing’ on a speaker cone.

Read more food-related fun facts on our website.

Every newsletter needs a good picture

Alonsa Guevara paints hyperrealistic paintings of fruit, such as the orange pictured right.

Vasundhara’s recipe of the week – veggie cream cheese

Ingredients

1½ cups raw cashews (soaked in water for several hours or overnight, drained and rinsed)
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon garlic powder
2-3 tablespoons water
¼ cup carrots, shredded
¼ cup capsicum, diced
2 tablespoons green onion, diced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped

Method

Don’t let the prep time for this recipe scare you! It’s all hands off.

Be sure that your cashews have soaked for several hours or, ideally, overnight. The longer that they soak, the creamier your cream cheese will be. After soaking, drain and rinse the cashews.

Add the soaked cashews, vinegar, lemon juice, salt, onion powder, paprika and garlic powder to the bowl of a food processor. Start to process to break up the cashews. You will need to stop the food processor frequently and scrape down the sides to keep the mixture moving. Add the water 1 tablespoon at a time until it comes together into a smooth spread. Be patient as this could take 5-10 minutes.

Once it’s smooth, transfer to a mixing bowl and add the carrots, capsicum, onion, parsley and dill. Stir to combine.

Taste and adjust seasoning, adding more salt or a tiny splash of vinegar or lemon juice, if necessary.

Transfer the mixture to an airtight container and store in the fridge. It will set up and thicken slightly as it sits in the fridge and gets cold. You could eat it right away, but it’s better cold.

Read more of Vasundhara Kandpal’s plant-based recipes on our website.

Vasundhara is a professional cook who operates a meals delivery service called Green Karma in Briar Hill, Eltham, Eltham North and Montmorency. Read her menu and order.

The history of this newsletter and the website: 2020

2020 was, as you know, a year like no other. In February, there were around 350 local food events around North East Melbourne but, by April, this had plummeted to around zero. I was minded to put the newsletter (and website) on hold until the end of the pandemic but wiser heads prevailed and, instead, it partially re-invented itself as a more interactive publication where readers asked/answered questions about food-related matters, offered tips, sent in photos, provided recipes and wrote articles. Surprisingly, many more people clicked links in the newsletter than in previous years (almost 30,000 links clicked in 2020) and many more people subscribed to the newsletter than in previous years (almost 1,000 new subscribers in 2020). So, rather than being a victim of Covid-19, the newsletter actually became a beneficiary.

Read the earlier history.

That concludes the history of this newsletter and the website since I got involved. I hope that you have found it of some interest. Next week, I’ll summarise the major sections of the website and then we will move onto something else.

Which link was clicked most times in the last newsletter?

The most popular link last week was the guided tours of the Edible Forest in Dixons Creek.

Joke (or pun) of the week

The Black Eyed Peas can sing us a tune, but the chickpeas can hummus one.

Read more jokes.

Upcoming events – introduction

Website calendars

By type of event: All once-off events, Cooking, Everything else, Garden tours, Free.

By Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.

Upcoming events – not cooking

Newly announced

• Intro to urban farming (8 sessions): Tuesday, 20th April, 9.30am-1.30pm; $131 ($4 per hour); Preston.
• Urban ag forum workshops: Saturday, 24th April, 10am-3.30pm; $32 ($6 per hour); Abbotsford.
• Alternative old world wine masterclass: Saturday, 24th April, 3-5pm; $53 ($27 per hour); Northcote.
• Seed saving workshop with Angelo Eliades: Tuesday, 27th April, 11am-midday; free; Watsonia.
• Eltham and District Wine Guild Meeting: Friday, 30th April, 8-9pm; free; Eltham.
• Women's weight loss – diet and nutrition (women only): Saturday, 1st May, 7-8.30pm; $6; Heidelberg Heights.
• Bakery Hill whisky distillery tour and tasting: Sunday, 2nd May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Bakery Hill whisky distillery tour and tasting: Sunday, 9th May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Bakery Hill whisky distillery tour and tasting: Sunday, 23rd May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Bakery Hill whisky distillery tour and tasting: Sunday, 30th May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Edible weeds walk: Saturday, 5th June, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 5th June, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.

April

• Angelo Eliades on sustainable gardening and permaculture: Wednesday, 14th April, 8-10pm; free; Doncaster East.
• Urban agriculture micro-business tour: Saturday, 17th April, 9.30am-4pm; $100 ($15 per hour); CERES.
• Jules and Robin's permaculture property tour: Saturday, 17th April, 10am-midday; $10; Hurstbridge.
• Food production in small vegetable gardens: Saturday, 17th April, 10am-1pm; free; Brunswick.
• Organic vegetable gardening: Saturday, 17th April, 10am-3pm; $220 ($44 per hour); CERES.
• Herb and companion planting: Saturday, 17th April, 10am-3pm; $110 ($22 per hour); CERES.
• Farm tour of Joe's Market Garden: Saturday, 17th April, 10.30-11.30pm; $22 ($11 per hour); Coburg.
• 3 Ravens Brewery masterclass, tour, tasting and lunch: Saturday, 17th April, 12.30-2.30pm; $75 ($38 per hour); Thornbury.
• Taste Heide: Saturday, 17th April, 3-4.30pm; $20 ($14 per hour); Bulleen.
• Brewers Feast Festival: Saturday, 17th April, 11am-8pm and Sunday, 18th April, 11am-5pm; $20; Abbotsford.
• Seed raising workshop: Sunday, 18th April, 11am-12.30pm; free; Reservoir.
• Bakery Hill whisky distillery tour and tasting: Sunday, 18th April, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Urban foraging: Sunday, 18th April, 2-4pm; $64 ($32 per hour); Forest Hill.
• Heritage apple tasting: Sunday, 18th April, 3-5pm; $15; Templestowe.
• In praise of veg: Wednesday, 21st April, 6.30-8.15pm; free; Richmond.
• Introduction to gardening (8 sessions): 8 consecutive Wednesdays starting 21st April, each 9.30am-midday; $250 ($13 per hour); Greensborough.
• The joy of backyard chooks: Thursday, 22nd April, 6.30-9pm; $50 ($20 per hour); Bulleen Art and Garden.
• Growing high profit crops: Saturday, 24th April, 9am-1pm; $96 ($24 per hour); Coburg.
• Wild food and medicine walk: Saturday, 24th April, 10am-midday; $25 ($13 per hour); Northcote.
• Autumn plant sale: Saturday, 24th April, 10am-4pm; free; Eltham.

May

• Growing fruit and veggies in small spaces: Saturday, 1st May, 9.30am-12.30pm; $50 ($17 per hour); Bulleen Art and Garden.
• Veggie gardening for beginners: Saturday, 1st May, 11.45am-1pm; free; Box Hill.
• Build a bee hotel: Sunday, 2nd May, 9.45-10.45am; $5; Box Hill.
• Olive oil festival: Sunday, 2nd May, 10am-3pm; $10; Thomastown.
• Intro to permaculture (two sessions): Sunday, 2nd May and Sunday, 16th May, both 10am-3pm; $220 ($22 per hour); CERES.
• Food forests for balcony gardens: Tuesday, 4th May, 7-8.30pm; free; Coburg.
• Beginners composting and worm farming workshop: Wednesday, 5th May, 10am-midday; free; Ringwood.
• Healthy productive compost and worms: Thursday, 6th May, 6.30-9pm; $50 ($20 per hour); Bulleen Art and Garden.
• Complete urban farmer (14 sessions): starting Friday, 7th May, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
• Food photography: Saturday, 8th May, 9.30am-12.30pm; $106 ($35 per hour); Eltham.
• Veggie gardening for beginners: Saturday, 8th May, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Advanced composting workshop: Saturday, 8th May, 10am-midday; free; Ringwood.
• Edible weeds: Saturday, 8th May, 10am-midday; $50 ($25 per hour); CERES.
• Edible weeds walk: Saturday, 8th May, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Beekeeping workshop: Saturday, 8th May, 1-3.30pm; $85 ($34 per hour); Brunswick East.
• Edible weeds walk: Saturday, 8th May, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Creating a food forest design: Saturday, 8th May, 4-5pm; free; Richmond.
• Produce in pots: Sunday, 9th May, 9.30am-midday; $55 ($22 per hour); Bulleen Art and Garden.
• Robin Gale-Baker on growing vegetables: Wednesday, 12th May, 8-10pm; free; Doncaster East.
• Olive magic: Saturday, 15th May, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Home brewing: Saturday, 15th May, 10am-3pm; $80 ($16 per hour); CERES.
• Build a bee hotel: Saturday, 15th May, 2.30-4.30pm; $100 ($50 per hour); Fitzroy.
• Food scaping, bee scaping: Saturday, 15th May, 4-5pm; free; Richmond.
• Organic growing with biodynamic methods (2 days): Saturday, 15th May 9.30am to Sunday, 16th May 4.30pm; $250 ($18 per hour); CERES.
• Ageing and wellness information session: Tuesday, 18th May, 2-3pm; free; Surrey Hills.
• Tea time at Heide: Thursday, 20th May, 2-4pm; $22 ($11 per hour); Bulleen.
• Introduction to growing vegetables: Saturday, 22nd May, 10am-3pm; $115 ($23 per hour); Surrey Hills.
• Edible weeds walk: Saturday, 22nd May, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 22nd May, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Kitchen medicine – garden farmacy: Sunday, 23rd May, 2-4.30pm; $75 ($30 per hour); CERES.
• Gin tasting and cocktail making experience: Thursday, 27th May, 6.30-8pm; $74 ($49 per hour); Fitzroy.
• Winter survival guide with nutritionist Lindy Cook: Saturday, 27th May, 7-8pm; free; Doncaster.

Upcoming events – cooking

Newly announced

• Wild fermentation class and edible forest tour: Saturday, 5th June, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Slow cooking in Winter: Saturday, 5th June, midday-2.30pm; $129 ($52 per hour); Kew.
• Winter in Bulgaria cooking workshop: Sunday, 6th June, 2-5pm; $60 ($20 per hour); Balwyn North.
• Sourdough breadmaking workshop: Wednesday, 9th June, 10am-1pm; $90 ($30 per hour); Surrey Hills.

April

• Cupcake decorating: Thursday, 15th April, 10am-midday; $45 ($23 per hour); Chirnside Park.
• Cupcake decorating: Thursday, 15th April, 1-3pm; $45 ($23 per hour); Chirnside Park.
• Sourdough bread workshop: Saturday, 17th April, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Sourdough bread baking: Saturday, 17th April, 9am-5pm; $180 ($23 per hour); CERES.
• From milk to cheese: Saturday, 17th April, 10am-3pm; $180 ($36 per hour); Thomastown.
• Beginners bread making: Sunday, 18th April, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Gluten-free kitchen skills: Sunday, 18th April, 10am-3pm; $110 ($22 per hour); CERES.
• Vietnamese classics: Sunday, 18th April, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 18th April, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Become a junior chocolatier: Saturday, 24th April, 9-9.45am and again at 10-10.45am; $40 ($53 per hour); Yarra Glen.
• Artisan bread making: Sunday, 25th April, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Chocolate discovery class: Sunday, 25th April, 11am-midday; $48 ($48 per hour); Yarra Glen.
• Chinese dumplings class with Jo Kendray: Sunday, 25th April, 5-7pm; $70 ($35 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 27th April, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sourdough breadmaking workshop: Wednesday, 28th April, 10am-1pm; $90 ($30 per hour); Surrey Hills.
• Sourdough basics: Wednesday, 28th April, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
• Truffle and praline workshop: Thursday, 29th April, 6-10pm; $180 ($45 per hour); Blackburn.
• Vegetarian cooking class: Thursday, 29th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.

May

• Sourdough bread workshop: Saturday, 1st May, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Wild fermentation class (pickling and sauerkraut): Saturday, 1st May, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Cheese making: Saturday, 1st May, 10am-2pm; $130 ($33 per hour); Kinglake.
• Choux pastry workshop: Saturday, 1st May, 11am-12.30pm; $55 ($37 per hour); Yarra Glen.
• Indian cooking: Saturday, 1st May, 10am-3pm; $110 ($22 per hour); CERES.
• Beginners bread making: Sunday, 2nd May, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Intro to fermenting at home: Sunday, 2nd May, 10am-midday; $70 ($35 per hour); CERES.
• Cook from the Siciliano book: Wednesday, 5th May, 7-9.30pm; $129 ($52 per hour); Kew.
• The mighty booch – DIY kombucha: Thursday, 6th May, 6.30-8.30pm; $80 ($40 per hour); Fitzroy.
• Seasonal ferments: kimchi + kombucha : Saturday, 8th May, 9-11.30am; $135 ($54 per hour); Brunswick East.
• Master Vietnamese finger food: Saturday, 8th May, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Cook from the Siciliano book: Saturday, 8th May, midday-2.30pm; $129 ($52 per hour); Kew.
• Chai tea workshop: Saturday, 8th May, 2-3.30pm; $20 ($14 per hour); Alphington.
• Middle Eastern cooking: Saturday, 8th May, 3.30-5.30pm; $60 ($30 per hour); Balwyn North.
• Lets make dumplings: Sunday, 9th May, 11am-3pm; $125 ($31 per hour); Alphington.
• Vegan Italian experience – pasta and dessert class: Sunday, 9th May, 4-6.30pm; $69 ($28 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 11th May, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sourdough basics: Thursday, 13th May, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
• Dumplings workshop: Friday, 14th May, 10am-12.30pm; $90 ($36 per hour); Surrey Hills.
• Sourdough bread workshop: Saturday, 15th May, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Beginners bread making: Sunday, 16th May, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Parmesan cheese making: Sunday, 16th May, 10am-4pm; $170 ($28 per hour); CERES.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 16th May, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Cook from the Siciliano book: Wednesday, 19th May, 7-9.30pm; $129 ($52 per hour); Kew.
• Beginners cheese making class: Saturday, 22nd May, 10am-3pm; $180 ($36 per hour); Thomastown.
• Preserving the season's harvest: Saturday, 22nd May, 10am-3pm; $110 ($22 per hour); CERES.
• Cook from the Siciliano book: Saturday, 22nd May, midday-2.30pm; $129 ($52 per hour); Kew.
• Chocolate discovery class: Saturday, 22nd May, 1.30-2.30pm; $48 ($48 per hour); Yarra Glen.
• Artisan bread making: Sunday, 23rd May, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Italian pasta making: Sunday, 23rd May, midday-2pm; $74 ($37 per hour); Fitzroy.
• Cupcake decorating workshop: Monday, 24th May, 12.30-2.30pm; free; Doncaster East.
• Men in the kitchen: Monday, 24th May, 6.30-9pm; $32 ($13 per hour); Yarra Glen.
• The ultimate biscuit class: Tuesday, 25th May, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sri Lankan cooking class: Tuesday, 25th May, 6-9pm; $90 ($30 per hour); Surrey Hills.
• Ladies day in the kitchen: Thursday, 27th May, 9.30am-midday; $32 ($13 per hour); Yarra Glen.
• Become a junior chocolatier: Saturday, 29th May, 9-9.45am and again at 10-10.45am; $40 ($53 per hour); Yarra Glen.
• Sourdough bread workshop: Saturday, 29th May, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Beginners bread making: Sunday, 30th May, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Triple cream brie cheese: Sunday, 30th May, 10am-4pm; $170 ($28 per hour); CERES.
• Vegan Thai made easy: Sunday, 30th May, 10.30am-3pm; $160 ($36 per hour); Panton Hill.

June

• Slow cooking in Winter: Wednesday, 2nd June, 7-9.30pm; $129 ($52 per hour); Kew.

In Richmond

• Dumpling party: Thursday, 15th April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 15th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Street food of Asia: Friday, 16th April, 2-4.30pm; $168 ($67 per hour); Richmond.
• Japanese cooking master class: Friday, 16th April, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Saturday, 17th April, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 17th April, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 17th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 18th April, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 18th April, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 18th April, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Pasta e basta!: Tuesday, 20th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 22nd April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• A night in Rome: Thursday, 22nd April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Pizza making party: Friday, 23rd April, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 23rd April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 24th April, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 24th April, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 24th April, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• A seafood feast: Tuesday, 27th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 29th April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Friday, 30th April, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 30th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 1st May, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 1st May, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia : Saturday, 1st May, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 2nd May, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 2nd May, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 2nd May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 6th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 7th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 7th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 8th May, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 8th May, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 8th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 9th May, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 9th May, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 9th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Thursday, 13th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Street food of Asia: Friday, 14th May, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 15th May, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 15th May, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 15th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 16th May, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 16th May, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 16th May, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Pasta e basta!: Tuesday, 18th May, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• La cucina della Sardegna: Thursday, 20th May, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 20th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Pizza making party: Friday, 21st May, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 21st May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 22nd May, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 22nd May, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 22nd May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 23rd May, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 23rd May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 27th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Friday, 28th May, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 28th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 29th May, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 29th May, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 29th May, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 30th May, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 30th May, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 30th May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 3rd June, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 4th June, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 4th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 5th June, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 5th June, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 5th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 6th June, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 6th June, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 6th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.

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