May

LFC News May 26 2021

May 262021

Thanks to all the people who have contributed to this week’s newsletter: Ann Stanley, Belinda McPhee, Dione Fisher, Evan Gellert, George Pergaminelis, Jan Akeroyd and Megan Goodman.

Robin writes about distinguishing the tarragons

There are three tarragons, each bearing an international name but not necessarily the name of the country of their origin. Like those countries – France, Mexico and Russia – they are very different from each other and, unless you can distinguish one from another, your cooking may lack that distinct anise flavour you are after. French and Russian tarragon are readily confused as they look similar (although the former has darker and glossier leaves). Mexican tarragon, on the other hand, has its own distinct appearance and beautiful gold yellow flowers.

French tarragon (Artemesia dracunculus) comes from Russia (Siberia) and is considered the best of the tarragons. It is a highly prized herb in French cuisine, having a deep anise/liquorice taste. It is particularly well known in roasted tarragon chicken recipes where it is chopped and mixed with softened butter and massaged into the chicken beneath the skin. It is also used with fish, eggs and in vinegars, dressings and sauces, including Bearnaise and beurre blanc sauces. It is an ingredient of ‘fines herbes’ along with parsley, chervil and chives.

Russian tarragon (Artemesia dracunculoides) is a much inferior herb with little, if any, anise/liquorice taste. It tastes more like grass and I can’t think of any reason to grow or use it.

Mexican tarragon (Tagetes lucida), also known as winter tarragon, is a member of the Asteraceae family like the other two but is from a different genus – the marigold genus, Tagetes. However, it has great similarity in taste to French tarragon and the advantage that it flourishes over winter rather than dying down. It produces heads of bright, yellow marigold-like flowers which, if dead-headed when they wither, will continuously produce flowers throughout the winter. Planting Mexican tarragon plus French tarragon will ensure that you have a year round supply of this delicious herb.

All tarragons require a warm, sunny position, well drained soil, neutral to slightly acidic on the pH scale and prefer to be watered once a week and then left to dry out. Over-watering will diminish the essential oils and therefore the taste. Tarragons do not like wet feet and may die in wet conditions. In climates colder than Melbourne, the roots may require the protection of mulch in winter. When planting, incorporate some compost mainly to aerate the soil.

French tarragon can only be propagated vegetatively – that is by root division or cuttings in spring. It rarely flowers and, if it does, does not produce viable seed. It is an herbaceous perennial and, as such, will die down late autumn/early winter but will shoot again early spring. When it dies down, it is best to prune it back to ground level, and every 3 years dig it up, divide its coiled roots and re-plant so that the roots do not strangle it. Russian tarragon can be propagated from seed, division or cuttings, as can Mexican tarragon. All 3 varieties are hardy and none suffer from pest attack.

Ann visits The Veggie Empire at Beales Road Farm in Greensborough

The Veggie Empire grow fruit, vegetables and herbs at Beales Road Farm and they sell both seedlings and vegetables to the public. You might well have come across some of them if you go to Alphington Farmers’ Market or to Edendale Farm. Or, going further back in time, you might have met Rachel Bishop at the Greensborough Food Swap, which she started in 2009. Anyhow, you can now meet them virtually as Ann Stanley recently visited them and has written up the results.

As Ann says in her introduction: “Josh Hogan and Scott Jordan, along with their specialist supporting horticulturalists, are The Veggie Empire. Under the leadership of educator and people-connector Rachel Bishop, they are best described as a community urban agriculture team … Throughout the working week, Josh and Scott are supported to grow food and food plants while learning and maintaining work skills on the small urban farm and in the local community. The overall aim of their efforts is to be paid to work in the urban farming / horticulture sector … Beales Road Farm is situated on one acre of leased land in Greenborough.” She then goes on to discuss the 10 year history between Josh, Scott and Rachel plus their more recent relationships with supporting horticulturalists, including the three young farmers from
Farm Raiser, the new urban farm in Bellfield.

After a tour of the farm, Rachel said to Ann: “We really want to to showcase our model so that people anywhere, particularly those who are marginalised from vocational education, can start and do it themselves whether it’s a small market garden or a couple of fruit and veggie boxes.”

Read the full visit writeup.

A trip to the Edible Forest in Dixons Creek

I recently went on a guided tour of the Edible Forest in Dixons Creek, which is a one acre enclosed area devoted to growing edible plants, both common and unusual. The tour guide was Head Gardener Jaimie Sweetman (pictured), the duration was around an hour and the cost was $15. Some of the plants had very interesting tastes, some nice, others less so! Some of the plants I knew about but didn’t know that they were edible. Jaimie had lots of interesting things to say and I have rather cheekily asked her if she would be willing to share some of these things with the newsletter readership. Stay tuned!

The tours take place on all days except Sundays, with differing arrangements (and costs) on different days. Read more and book your place on a future tour.

A trip to Jian Liu’s garden in Camberwell

Newsletter contributor Jian’s Liu’s garden recently featured on the Gardening Australia television program. Watch the 7 minute segment.

Do you live near Greensborough?

The Greensborough Food Swap, based in the community garden at Diamond Valley Library, is one of the longest running food swaps in Victoria (see the food swap history on our website) but it is in danger of disappearing because its previous organisers have left the area and no one has (yet) come forward to replace them. Could you be their replacement? The swap has traditionally taken place from 10-11am on the 2nd Saturday of every month but this could be changed if need be. If you are potentially interested in getting involved, email me for a chat.

Some feedback about the articles from the last newsletter

To refresh your memory, you can read the last newsletter on our website.

Controlling white cabbage butterfly by planting American upland cress

In the last newsletter, we discussed how there are a variety of lepidopterans that are commonly called ‘cabbage moth’ but that only some of them find American upland cress (Barbarea verna) poisonous. More specifically, it is Pieris rapae that causes the major problems in Melbourne gardens and Pieris rapae does not find Barbarea verna poisonous. Jan Akeroyd has now written in: “I had also read that Barbarea verna, which you call American upland cress and which I learnt about as land cress (more confusing common names!), does not kill the caterpillars of the Pieris rapae butterfly/moth. However, the information that I read (sorry, can’t remember where) also said that it is still worth planting Barbarea verna as the Pieris rapae butterflies will be more attracted to it than to our regular brassicas. So, I did plant some Barbarea verna this year and noticed with my trays of seedlings that there were eggs on the Barbarea verna seedlings but not on the kale and broccoli seedlings, so so far so good! For people who like to eat cress, Barbarea verna is also edible to humans.”

Thanks, Jan. Another interesting twist in the debate. Can anyone point to an authoritative discussion of the issue on the Internet? Email me.

Meal kits from an environmental perspective

In last week’s newsletter, Lucinda Flynn discussed Hello Fresh meals from an environmental perspective, where these meals are kits comprising portions of ingredients plus instructions for making the meal. Belinda McPhee has now written in to say that there has actually been some research conducted on the environmental impacts of meal kits. For example:

Comparison of life cycle environmental impacts from meal kits and grocery store meals in ScienceDirect.
The case for meal kits: environment’s friend or foe? in EcoWatch.
Why meal kits aren’t as bad for the environment as you think in Time Magazine.

Thanks, Belinda. Belinda’s overall take on this research is that “it did find that in terms of food waste they definitely save and that, on average, they had 33% less greenhouse gas emissions than purchasing everything separately from the supermarket. Not every situation was considered but I did think that this was an interesting result as I would definitely have thought they were worse. Obviously, as Lucinda said, it’s still going to be better to grow your own but they have their place in saving food waste for those who maybe only cook occasionally. It is also worth people researching which meal kit company they should go with because some of them make a bigger effort to have recyclable and compostable packaging.”

When to grow Brussels sprouts

Following my article in the last newsletter about successfully having grown Brussels sprouts as a warm season crop, George Pergaminelis has written in: “A few weeks ago on the Gardening Australia program, Millie suggested that Brussels sprouts be planted as an early Summer crop. The theory was that they grow well during the warmer months and, once the cooler weather arrives, form the tight sprouts. Growing them as a Winter crop often results in poor/slow plant growth during the initial growing phase.”

Thanks, George. Here is the 1 minute video that George is referring to. After watching the video, it seems to me that Millie is saying something slightly different than the advice from the Adams Farms that I was following. Millie seems to be saying that Brussels sprouts should be planted in summer because, although they are a cool season crop, they need to be well developed before the cool season actually starts. By contrast, the Adams Farms told me to grow to Brussels sprouts as a warm season crop, planting in Spring and harvesting before the Winter. Perhaps these two options merge at the margin. In any event, what is clear is that Brussels sprouts need to be planted much earlier than other brassicas.

Would anyone else like to contribute to this debate? Email me. Note that anyone who spells Brussels sprouts incorrectly will be ignored!

Another article from Angelo Eliades

A better way to stake up and support vegetables in pots.

Local food organisations in the news

Collingwood Children Farm’s veggie patch

This article in The Age is entitled In a corner of Collingwood, the future of farming is being rewritten.

Duang Tengtrirat

Many of you will remember the days when Duang used to run cooking classes in Research. Then she moved to Chewton and started her cooking classes there. Now she has featured in this Good Food article about the best Australian cooking classes. Thanks for the heads up, Evan Gellert!

Urban Eats – an art exhibition

Urban Eats features multi-disciplinary artists as they explore the diversity of food in Melbourne, “enticing viewers to participate in experiences born from ritual, celebration and the sharing of food … what we eat and how we eat it says much about our culture and social mores and the impact these spaces have on our wellbeing, routines and sense of place.”

Urban Eats is on at Counihan Gallery, 233 Sydney Road, Brunswick, from Saturday, 5th June to Sunday, 18th July.

Meg’s garden this month

At a food swap about two years ago, I picked up a section of cane of a bell tree dahlia. Today I walked outside to a 5m high plant covered in light purple flowers that brighten up the cold and grey morning (see photo). When it finishes flowering, I will cut back the canes that flowered and divide them into about ruler length pieces containing nodes and take them back to share with others.

A visit to the farm this week and a bit of heavy labour has left me with bags of sheep manure waiting to be used. I top dress the turned over veggie garden beds and citrus trees and also pile some around my rhubarb corms to encourage more stems. The peas that I planted last month are just beginning to show and I bend a piece of chicken mesh over them to prevent the birds from pulling them out. I will have to remember to take the mesh off in a week or two so that the tendrils don’t wind their way through, making it hard to remove. Finally, I gather some rosemary for tonight’s roast and head inside. I often use the heat of the oven from a roast to bake or dry foods and it is ideal for drying apple rings or for baking muesli. The muesli recipe below can be varied in many ways and I recommend that you invent your own. You can scale the ingredients up or down, but I usually make a good amount as it keeps well. I like to use maple syrup but, if it’s too expensive for you, around 3 tablespoons of honey is a good substitute.

Muesli

500g rolled oats
150g sunflower seeds
150g pumpkin seeds
200g almonds, chopped (or flaked or slivered)
100g pecans, chopped (or other nuts of your choice)
50g of seeds (I use linseed, chia, sesame or whatever I have in the pantry)
1 teaspoon cinnamon (or to taste)
½ teaspoon nutmeg
150ml sunflower oil or other light oil (not olive)
150ml maple syrup
200g dried fruit

In a large bowl, mix all the ingredients other than the dried fruit until lightly coated in the oil and syrup.

Spread out on baking paper on trays about 1-2cm thick. Bake at 160degC for about 15 minutes, using a spoon to stir, and turn over the muesli on each tray about halfway through cooking time. Turn off oven and leave the trays in to cool (alternatively, cook for about a further 10mins and cool out of the oven).

When cool, you can add any dried fruit if desired and stir through before storing in airtight container (do not add the dried fruit upfront as it will harden too much in the oven).

What veggie seeds to plant in June

Here is a list (see the June planting guide for more detail):
Broad beans
Coriander
Garlic
Lettuce
Mustard greens
Onion
Peas
Radish

The list is pretty short. It’s your last chance to plant broad beans and garlic, and arguably too late for them.

Which link was clicked most times in the last newsletter?

The most popular link last week was the job description for the job at Kingsbury Drive market.

Proverb (or phrase) of the month

Over-egg the pudding. Meaning: to go too far in exaggerating or embellishing something. The allusion here is to the way that baked food can be spoiled by using too many eggs. The earliest examples in print are from the mid-19th Century in Yorkshire and thus it is reasonable to assume that the pudding in question was Yorkshire pudding. As per the BBC, Yorkshire puddings should be made from equal volumes of eggs, flour and milk, otherwise they won’t rise properly.

In this saying, egg is being used as a verb, rather than as a noun, and means ‘to mix with eggs’. Note that, in the saying, egg on, meaning ‘to urge someone onward’, the verb egg is actually a completely unrelated verb, being a corruption of the word edge and having nothing to do with those things that some animals lay.

Read about more food-related proverbs.

Gardening quote of the month

“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.” by A.A. Milne.

Joke (or pun) of the week

I was on a diet, but I doughnut care anymore.

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.

In the list below, events costing $10 or less are in bold.

Upcoming events – not cooking

Newly announced

Edible weeds with Doris Pozzi: Friday, 28th May, 10.30-11.30am; free; Lilydale.
Winter gardening workshop: Saturday, 29th May, 1-2pm; free; Reservoir.
Composting nitty-gritty: Saturday, 29th May, 1.30-3pm; free; Thornbury.
Silly seedlings – kids in the community garden: Saturday, 5th June, 9.30-11.30am; free; Doncaster.
Home composting for beginners: Saturday, 5th June, 2-3.30pm; free; Edendale.
Buzz & Dig workshop: Saturday, 5th June, 3-5pm; free; Preston.
The pairing method – food and wine down to the element: Saturday, 12th June, 11am-2.30pm; $160 ($46 per hour); Warrandyte South.
Reduce food waste and make compost: Saturday, 12th June, 2-4pm; free; Reservoir.
Indigenous plants in the orchard and veggie garden: Saturday, 19th June, 10-11.30am; free; Hurstbridge.
Set up a worm farm: Saturday, 19th June, 2-3pm; free; Edendale.
Bus trip to the Edible Forest: Thursday, 24th June, 9.30am-2.30pm; $10; Whittlesea then Dixons Creek.
Food photography: Saturday, 3rd July, 9.30am-12.30pm; $106 ($35 per hour); Eltham.
Wild fermentation class and edible forest tour: Saturday, 17th July, 10am-1pm; $85 ($28 per hour); Dixons Creek.
Organic propagation of vegetables and herbs: Saturday, 17th July, 10am-3pm; $110 ($22 per hour); CERES.
Wine workshop for enthusiasts: Tuesday, 20th July, 7-8.30pm; $30 ($20 per hour); Hawthorn.

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.
Mushroom foraging: Saturday, 29th May, 1-4.30pm; $96 ($27 per hour); Forest Hill.
Beeswax wraps: Saturday, 29th May, 2-3.30pm; $25 ($16 per hour); Ringwood.
Mushroom foraging: Sunday, 30th May, 1-4.30pm; $96 ($27 per hour); Forest Hill.
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.
Wild food and medicine walk: Saturday, 5th June, 10am-midday; $25 ($13 per hour); Northcote.
Fruit fly workshop: Saturday, 5th June, 1-3pm; $15 ($8 per hour); Macleod.
Mushroom foraging: Saturday, 5th June, 1-4.30pm; $96 ($27 per hour); Forest Hill.
Edible weeds walk: Saturday, 5th June, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
Mushroom foraging: Sunday, 6th June, 1-4.30pm; $96 ($27 per hour); Forest Hill.
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.
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.
Bakery Hill whisky distillery tour and tasting: Sunday, 20th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.
Whiskeys of the world: Thursday, 24th June, 6-8pm; $74 ($37 per hour); Fitzroy.
Mould – a cheese festival: Friday, 25th June, 4.30-8.30pm and Saturday, 26th June, 11am-8pm; $49 (includes all cheese tastings); Abbotsford.
Native plants for food and medicine: Saturday, 26th June, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
Growing berries: Saturday, 26th June, 10am-3pm; $110 ($22 per hour); CERES.
Bakery Hill whisky distillery tour and tasting: Sunday, 27th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.

July

Kids in the garden: Wednesday, 7th July, 1-3pm; free; Macleod.
Beeswax wraps: Saturday, 10th July, 10am-midday; $75 ($38 per hour); CERES.
Permaculture Design Course (100 hours): starting Wednesday, 14th July, 6.30-9.30pm; $1,980; CERES.
Complete urban farmer (14 sessions): starting Thursday, 14th July, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.

Upcoming events – cooking

Newly announced

Olives curing and preserving workshop: Sunday, 29th May, 1-2.30pm; free; Donvale.
Learn olive preserving: Wednesday, 2nd June, 10.30-11.30am; free; Carlton North.
Cook Indian by the creek: Friday, 4th June, 6.30-8.30pm; $80 ($40 per hour); Diamond Creek.
Jam making workshop: Sunday, 6th June, 1.30-4.30pm; $12; Burnley.
Nonna & Mum’s cooking class: Thursday, 24th June, 7.30-10pm; $20 ($8 per hour); Thornbury.
The mighty booch – DIY kombucha: Tuesday, 29th June, 6.30-8.30pm; $80 ($40 per hour); Fitzroy.
Sourdough basics: Wednesday, 30th June, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
Sourdough bread workshop: Saturday, 17th July, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
Beginners bread making: Sunday, 18th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
Truffle workshop at Ratio Cocoa Roasters: Sunday, 18th July, 11am-12.30pm; $75 ($50 per hour); Brunswick.
Japanese gyoza cooking with Jo Kendray: Sunday, 18th July, midday-2pm; $79 ($40 per hour); Fitzroy.

May

Ladies day in the kitchen: Thursday, 27th May, 9.30am-midday; $32 ($13 per hour); Yarra Glen.
Rosa’s Friday traditional Italian cooking class: Friday, 28th May, 6-10pm; $155 ($39 per hour); Bundoora.
Sourdough bread workshop: Saturday, 29th May, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
Rosa’s Saturday traditional Italian cooking class: Saturday, 29th May, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
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.
Rosa’s Sunday traditional Italian cooking class: Sunday, 30th May, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
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.
Rosa’s Friday traditional Italian cooking class: Friday, 4th June, 6-10pm; $155 ($39 per hour); Bundoora.
Tortelli and ravioli class: Saturday, 5th June, 10am-1pm; $110 ($37 per hour); Thomastown.
Rosa’s Saturday traditional Italian cooking class: Saturday, 5th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
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.
Rosa’s Sunday traditional Italian cooking class: Sunday, 6th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
Lets make dumplings: Sunday, 6th June, 11am-3pm; $125 ($31 per hour); Alphington.
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.
French cooking workshop: Tuesday, 8th June, 6.30-8.30pm; $60 ($30 per hour); Balwyn North.
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.
Rosa’s Friday traditional Italian cooking class: Friday, 11th June, 6-10pm; $155 ($39 per hour); Bundoora.
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.
Rosa’s Saturday traditional Italian cooking class: Saturday, 12th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
Beginners bread making: Sunday, 13th June, 8am-2pm; $190 ($32 per hour); Abbotsford.
Mozzarella cheese making: Sunday, 13th June, 10am-4pm; $170 ($28 per hour); CERES.
Rosa’s Sunday traditional Italian cooking class: Sunday, 13th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
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.
Rosa’s Friday traditional Italian cooking class: Friday, 18th June, 6-10pm; $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.
Food for mind and gut: Sunday, 20th June, 10am-3pm; $110 ($22 per hour); CERES.
Rosa’s Sunday traditional Italian cooking class: Sunday, 20th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
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.
Truffle and praline workshop: Friday, 25th June, 6-10pm; $180 ($45 per hour); Blackburn.
Sourdough bread baking: Saturday, 26th June, 9am-5pm; $180 ($23 per hour); CERES.
Sourdough bread workshop: Saturday, 26th June, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
Mozzarella making class: Saturday, 26th June, 2-4pm; $110 ($55 per hour); Thomastown.
Artisan bread making: Sunday, 27th June, 8am-2pm; $190 ($32 per hour); Abbotsford.
Veggies in desserts: Sunday, 27th June, 10am-3pm; $110 ($22 per hour); CERES.
The ultimate biscuit class: Tuesday, 29th June, 10am-3pm; $160 ($32 per hour); Blackburn.

July

Become a junior chocolatier: Thursday, 1st July, 4 occurrences starting at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
Intro to fermenting at home: Saturday, 3rd July, 10am-midday; $70 ($35 per hour); CERES.
Choux pastry workshop: Saturday, 3rd July, 11am-12.30pm; $55 ($37 per hour); Yarra Glen.
Beginners bread making: Sunday, 4th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
Feta and haloumi cheese making: Sunday, 4th July, 10am-4pm; $170 ($28 per hour); CERES.
Mozzarella cheese making class: Sunday, 4th July, 2-4pm; $109 ($55 per hour); Fitzroy.
Become a junior chocolatier: Wednesday, 7th July, 4 occurrences starting at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
Truffle masterclass: Wednesday, 7th July, 7-9.30pm; $149 ($60 per hour); Kew.
Become a junior chocolatier: Thursday, 8th July, 4 occurrences starting at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
Authentic Mexican: Saturday, 10th July, 10am-3pm; $110 ($22 per hour); CERES.
Truffle masterclass: Saturday, 10th July, midday-2.30pm; $149 ($60 per hour); Kew.
Artisan bread making: Sunday, 11th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
Vegan cheese making: Sunday, 11th July, 10am-4pm; $110 ($18 per hour); CERES.
Chocolate discovery class: Sunday, 11th July, 11am-midday; $48 ($48 per hour); Yarra Glen.
The ultimate biscuit class: Tuesday, 13th July, 10am-3pm; $160 ($32 per hour); Blackburn.

In 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.
Dumpling party: Thursday, 24th June, 6.30-8.30pm; $111 ($56 per hour); Richmond.
Japanese cooking master class: Friday, 25th June, 2-5pm; $189 ($63 per hour); Richmond.
Chinese cooking master class: Friday, 25th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
Dumpling party: Saturday, 26th June, 10am-midday; $111 ($56 per hour); Richmond.
Thai cooking master class: Saturday, 26th June, 2-5pm; $168 ($56 per hour); Richmond.
Street food of Asia: Saturday, 26th June, 6.30-9pm; $168 ($67 per hour); Richmond.
Dumpling party: Sunday, 27th June, 10am-midday; $111 ($56 per hour); Richmond.
Vietnamese cooking master class: Sunday, 27th June, 2-5pm; $168 ($56 per hour); Richmond.
Japanese cooking master class: Sunday, 27th June, 6.30-9.30pm; $189 ($63 per hour); Richmond.
Dumpling party: Thursday, 1st July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
La cucina della Puglia: Thursday, 1st July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
Vietnamese cooking master class: Friday, 2nd July, 2-5pm; $168 ($56 per hour); Richmond.
Thai cooking master class: Friday, 2nd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
Dumpling party: Saturday, 3rd July, 10am-midday; $111 ($56 per hour); Richmond.
Japanese cooking master class: Saturday, 3rd July, 2-5pm; $189 ($63 per hour); Richmond.
Korean cooking master class: Saturday, 3rd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
Dumpling party: Sunday, 4th July, 10am-midday; $111 ($56 per hour); Richmond.
Mexican cooking master class: Sunday, 4th July, 2-5pm; $168 ($56 per hour); Richmond.
Spanish cooking master class: Sunday, 4th July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
Dumpling party: Thursday, 8th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
La cucina della Sardegna: Thursday, 8th July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
Street food of Asia: Friday, 9th July, 2-4.30pm; $168 ($67 per hour); Richmond.
Dumpling party: Saturday, 10th July, 10am-midday; $111 ($56 per hour); Richmond.
Indian cooking master class: Saturday, 10th July, 2-5pm; $168 ($56 per hour); Richmond.
Indonesian cooking master class: Saturday, 10th July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
Dumpling party: Sunday, 11th July, 10am-midday; $111 ($56 per hour); Richmond.
Italian cooking master class: Sunday, 11th July, 2-5pm; $168 ($56 per hour); Richmond.
Pizza making party: Sunday, 11th July, 6.30-8.30pm; $127 ($64 per hour); Richmond.
Dumpling party: Thursday, 15th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
Pizza making party: Friday, 16th July, 2-4pm; $127 ($64 per hour); Richmond.
Indian cooking master class: Friday, 16th July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
Dumpling party: Saturday, 17th July, 10am-midday; $111 ($56 per hour); Richmond.
Chinese cooking master class: Saturday, 17th July, 2-5pm; $168 ($56 per hour); Richmond.
Going native Australia: Saturday, 17th July, 6.30-9.30pm; $189 ($63 per hour); Richmond.
Dumpling party: Sunday, 18th July, 10am-midday; $111 ($56 per hour); Richmond.
Vegan cooking master class: Sunday, 18th July, 6.30-9.30pm; $189 ($63 per hour); Richmond.

LFC News May 5 2021

May 072021

Controlling white cabbage butterfly – an important correction

Olwyn Smiley has written in: “I read with interest Robin Gale-Baker’s article last week about the possible use of American upland cress to control white cabbage butterfly. My understanding, however, is that the cress will not kill the caterpillars of white cabbage butterfly, although it will kill the caterpillars of large cabbage moths. This is a common confusion and I only happen to know about it because of a discussion some time ago on the Amateur Entomology Australia Facebook page. Bulleen Art & Garden Nursery have a page which discusses the issue.”

Thanks, Olwyn, that is extremely helpful. Apart from anything else, it confirms my long held view that, in any discussions, we should use Latin names, rather than common names, for both animals and plants. This is because, unlike Latin names, common names are ambiguous, with the same common name often referring to multiple species and with particular species often having multiple common names.

In this case, it appears that the confusion arises because there are several different lepidopterans that are commonly called ‘cabbage moth’, including Crocidolomia pavonana, Mamestra brassicae, Pieris rapae and Plutella xylostella. They vary in appearance but only Pieris rapae is white in colour. All of them seem to eat brassicas (which is presumably why they are all called cabbage moths) but only some of them are major problems in Melbourne gardens, only some of them are also called ‘cabbage butterflies’, and only some of them find American upland cress (Barbarea verna) poisonous.

More specifically, it is Pieris rapae that causes the major problems in Melbourne gardens, and it is also Pieris rapae that is sometimes called white cabbage butterfly, but it is only the caterpillars of Crocidolomia pavonana and Plutella xylostella that find Barbarea verna poisonous.

So, as Olwyn says, “Planting Barbarea verna obviously won’t hurt, especially if Crocidolomia pavonana or Plutella xylostella are around, but there will be disappointment when it doesn’t live up to its reputation for killing white cabbage butterfly (i.e. Pieris rapae) caterpillars!”

I sent Olwyn’s comments to Robin and asked if she wanted to say anything. She replied: “Thanks for your interesting comments, Olwyn. While I am aware that not all cabbage moths are deterred by American upland cress, I take a pragmatic approach based on a multi-pronged strategy. While it cannot be proven that the varieties of moth in my area of Macleod are susceptible to the cress, the lack of damage to brassicas over many seasons would suggest that Pieris rapae is not strongly represented here.”

Lucinda tries making a Hello Fresh meal

[Lucinda Flynn recently made a Hello Fresh meal. To provide some context, here is how their meals work: 1. You choose a recipe. 2. They send you the pre-portioned ingredients. 3. You cook, and then eat, the meal. Below Lucinda discusses her experience.]

I must admit that I had always assumed Hello Fresh was certainly not sustainable food option; after all, how can individually packaged portions possibly be an enviro-friendly food option? Well, I recently got a discount ‘trial’ voucher and decided to check it out.

Overall, I was more impressed with it than I expected and, as usual, I discovered that the answer to the above question depends on the situation and what it is being compared to.

We chose the veggie meals, and they were amazing – on average about 75% vegetables, with a small amount of carbs and protein – super healthy and plenty of food for any appetite. The recipes were interesting and easy to follow. There was a lot of packaging, and I hated that, but I could not help thinking that, in the right situation, it could still be less wasteful. For example:

To replace regular take away meals for someone with little time or cooking skill – the recipes are easy and quick, the waste would be less overall and the health so much better.
If you were cooking for one – my father-in-law is always saying that it is hard to shop for one without over buying due to the size of portions – so this could reduce food waste.
If you are inexperienced in cooking and in food in general – this method would not only avoid you creating food waste due to buying the wrong things/wrong amount but also teach you heathy cooking along the way, which could in turn lead to your transitioning to being able to do it without the program.

Will we be using Hello Fresh again? Definitely not because we grow food, love to cook and the packaging of the small portions is scary. However, I do think that there are situations in which it could be a more sustainable option, create less food and packaging waste, and even teach people to cook healthy meals full of fresh veggies which could steer them into a packaging free future.

In the photos below, the first four are the various ingredients and the fifth is the final meal.

Lucinda Flynn is the owner of Going Green Solutions, a local company based in Hurstbridge that sells eco-products.

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

Kayla Blackmore, who is the market manager of Coburg Farmers’ Market, says that the following is in season for you to buy in May:

Fruit: apples, mandarins, feijoas, raspberries, quince.
Vegetables: artichokes, eggplant, cabbage, cauliflower, sweet potato, rhubarb, carrot, daikon.

May is the month to get excited about the new season nuts, including walnuts and chestnuts. Is there anything more evocative than the aroma of chestnuts roasting over hot coals? If you don’t own an open fire or barbeque with coals, you can roast your chestnuts in the oven. Heat your oven to 200-220 degrees Celsius. Then score each chestnut shell with an ‘x’ on top and place them on top of a cooling rack that is sitting in an oven tray. Pop into the oven and roast for 15–20 minutes. Your home will be filled with a unique and toasty aroma! Place the warm chestnuts into a tea towel and use this to roll the nuts around inside to remove the skins. Serve warm if you can.

Success at last – Brussels sprouts

My wife and I have never managed to grow Brussels sprouts successfully – the plants grow ok but the sprouts never really form. So, last year I went to Adams Farms in Coldstream to seek their advice (Adams Farms specialise in growing Brussels sprouts and supply, amongst others, Coles). They told me that they grow it as a summer crop (rather than as a winter crop, as I had been doing) and they gave me 18 of their seedlings.

The result? We planted the seedlings last November and, last week, we starting harvesting the literally thousands of Brussels sprouts that have grown: 18 plants with an average of 60 sprouts each equals 1,080 sprouts!

I haven’t yet decided what to do next season. Maybe it is only the farm’s variety that grow successfully over the summer so, to test this, I could plant other varieties in November (if I can find them in nurseries) and see what happens.

Do you know?

Swee Scott has written in: “I have some white insects appearing on my lime leaves, on my chilli plants and even on my mustard green growing in netted vegetable patch. I tried flushing them with water but with no results. I did use garlic chilli oil with water spray in the summer months with some results. Can you tell me what these insects are and how do I stop them from destroying my plants?” Email us with your thoughts.

Guy’s tip of the week – saving seedlings from snails and slugs

Liana Gray has written in: “I planted out broad beans, broccoli and Brussels sprouts the other day, put down organic pellets and dusted them, and the next day they were eaten. Is there something else I can use, so my seedlings survive?”

Here is my reply: “I use pots with the bottoms cut out and with copper tape around them. Snails and slugs don’t like crossing copper tape because they apparently receive something of an electric shock.”

Want a job?

Diamond Valley Community Support in Greensborough is looking for someone with community market experience to support the operation of their Kingsbury Drive market, and to also be available to support their other market days. Read more and potentially apply.

Yarra Plenty Regional Library seed & harvest share program

The Yarra Plenty Regional Library service, which comprises all the 9 libraries in Banyule, Nillumbik and Whittlesea, is planning to start a seed & harvest share program in June whereby each Saturday at 10am one of the libraries will hold a Q&A session around a particular theme, the idea being to engage members of the public to learn more about growing home produce and to offer them excess seeds and harvest. They are seeking local gardeners to help out at their local libraries at some of these events. If you are potentially interested in helping out, email Dione Fisher (DFisher@yprl.vic.gov.au).

Friends of Edendale

Friends of Edendale is a new friends group which will be organising activities to support Edendale Community Environment Farm inside their fence and to re-vegetate along the Diamond Creek outside the fence, as well as newsletters and meetings. All that is now needed is enthusiasm and people to help. Subscribe to their newsletter by sending them an email (friendsofedendale@yahoo.com). Thanks for the heads up, Sue Dyet!

The first re-vegetation activity will be at Edendale on Sunday, 30th May. There will be planting sessions organised by Melbourne Water and Nillumbik Council in both the morning (starting at 11am) and afternoon (starting at 1pm) and the Friends of Edendale will be supporting the planting – so go along!

Vasundhara’s recipe of the week – black bean patties

Serves 4-8.

Tip: make in bulk and save for later use.

Ingredients

2 cups boiled beans
½ big onion, chopped and sautéed
½ cup corn
½ cup capsicum
1 clove garlic
1 teaspoon cumin powder
⅓ cup plain flour
salt to taste
½ chopped coriander/parsley (optional)

Method

Mix everything together.

Grease your hands and then shape the mixture into patties.

Bake or pan fry.

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.

A photo of a large pumpkin and a large lemon

Pauline Webb has sent in the photo right together with the following words: “The pumpkin is a Dutch crookneck pumpkin and weighed in at 4.04Kg; it is related to the butternut. The large lemon is a Eureka and weighed in at 675 grams; it is shown next to a normal sized lemon from the same tree.”

And the winner is …

The delicious. Harvey Norman Produce Awards 2021 State Winners were announced last week. Of the 26 winners from Victoria, 1 was from North East Melbourne, namely That’s Amore Cheese.

Which link was clicked most times in the last newsletter?

The most popular link last week was the underpants’ experiments discussed by ABC Rural.

Joke (or pun) of the week

I’ve started investing in stocks, mostly vegetable. One day, I hope to be a bouillonaire.
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

Winter gardening workshop: Saturday, 15th May, 1-2pm; free; Reservoir.
Seed saving with Kat Lavers: Monday, 17th May, 7-9pm; free; Nunawading.
FOGO one year celebration event – with Costa Georgiadis: Saturday, 22nd May, 2.30-5pm; free; Camberwell.
Mushroom foraging: Sunday, 23rd May, 1-4.30pm; $96 ($27 per hour); Forest Hill.
Mushroom foraging: Saturday, 29th May, 1-4.30pm; $96 ($27 per hour); Forest Hill.
Beeswax wraps: Saturday, 29th May, 2-3.30pm; $25 ($16 per hour); Ringwood.
Mushroom foraging: Sunday, 30th May, 1-4.30pm; $96 ($27 per hour); Forest Hill.
Fruit fly workshop: Saturday, 5th June, 1-3pm; $15 ($8 per hour); Macleod.
Mushroom foraging: Saturday, 5th June, 1-4.30pm; $96 ($27 per hour); Forest Hill.
Mushroom foraging: Sunday, 6th June, 1-4.30pm; $96 ($27 per hour); Forest Hill.
Whiskeys of the world: Thursday, 24th June, 6-8pm; $74 ($37 per hour); Fitzroy.
Mould – a cheese festival: Friday, 25th June, 4.30-8.30pm and Saturday, 26th June, 11am-8pm; $49 (includes all cheese tastings); Abbotsford.
Native plants for food and medicine: Saturday, 26th June, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
Growing berries: Saturday, 26th June, 10am-3pm; $110 ($22 per hour); CERES.
Kids in the garden: Wednesday, 7th July, 1-3pm; free; Macleod.
Beeswax wraps: Saturday, 10th July, 10am-midday; $75 ($38 per hour); CERES.
Chocolate discovery class: Sunday, 11th July, 11am-midday; $48 ($48 per hour); Yarra Glen.
Permaculture Design Course (100 hours): starting Wednesday, 14th July, 6.30-9.30pm; $1,980; CERES.
Complete urban farmer (14 sessions): starting Thursday, 14th July, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.

May

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.
Avoiding and managing food waste: Saturday, 8th May, 1.30-3pm; free; Thornbury.
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.
Backyard beekeeping powered by Eltham Rotary: Saturday, 22nd May, 4-6pm; free; Edendale.
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.
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.
Bakery Hill whisky distillery tour and tasting: Sunday, 20th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.
Bakery Hill whisky distillery tour and tasting: Sunday, 27th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.

Upcoming events – cooking

Newly announced

No waste cooking with Open Table: Saturday, 8th May, 9am-1pm; free; Abbotsford.
Cook Indian by the creek: Friday, 14th May, 6.30-8pm; $59 ($40 per hour); Diamond Creek.
Tortelli and ravioli class: Saturday, 5th June, 10am-1pm; $110 ($37 per hour); Thomastown.
Lets make dumplings: Sunday, 6th June, 11am-3pm; $125 ($31 per hour); Alphington.
French cooking workshop: Tuesday, 8th June, 6.30-8.30pm; $60 ($30 per hour); Balwyn North.
Truffle and praline workshop: Friday, 25th June, 6-10pm; $180 ($45 per hour); Blackburn.
Sourdough bread baking: Saturday, 26th June, 9am-5pm; $180 ($23 per hour); CERES.
Sourdough bread workshop: Saturday, 26th June, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
Mozzarella making class: Saturday, 26th June, 2-4pm; $110 ($55 per hour); Thomastown.
Artisan bread making: Sunday, 27th June, 8am-2pm; $190 ($32 per hour); Abbotsford.
Veggies in desserts: Sunday, 27th June, 10am-3pm; $110 ($22 per hour); CERES.
The ultimate biscuit class: Tuesday, 29th June, 10am-3pm; $160 ($32 per hour); Blackburn.
Intro to fermenting at home: Saturday, 3rd July, 10am-midday; $70 ($35 per hour); CERES.
Choux pastry workshop: Saturday, 3rd July, 11am-12.30pm; $55 ($37 per hour); Yarra Glen.
Beginners bread making: Sunday, 4th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
Feta and haloumi cheese making: Sunday, 4th July, 10am-4pm; $170 ($28 per hour); CERES.
Mozzarella cheese making class: Sunday, 4th July, 2-4pm; $109 ($55 per hour); Fitzroy.
Truffle masterclass: Wednesday, 7th July, 7-9.30pm; $149 ($60 per hour); Kew.
Authentic Mexican: Saturday, 10th July, 10am-3pm; $110 ($22 per hour); CERES.
Truffle masterclass: Saturday, 10th July, midday-2.30pm; $149 ($60 per hour); Kew.
Vegan cheese making: Sunday, 11th July, 10am-4pm; $110 ($18 per hour); CERES.
The ultimate biscuit class: Tuesday, 13th July, 10am-3pm; $160 ($32 per hour); Blackburn.

May

The mighty booch – DIY kombucha: Thursday, 6th May, 6.30-8.30pm; $80 ($40 per hour); Fitzroy.
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.
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.
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.
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.
Rosa’s Sunday traditional Italian cooking class: Sunday, 16th May, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
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.
Rosa’s Sunday traditional Italian cooking class: Sunday, 23rd May, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
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.
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.
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.

In 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.
Dumpling party: Thursday, 24th June, 6.30-8.30pm; $111 ($56 per hour); Richmond.
Japanese cooking master class: Friday, 25th June, 2-5pm; $189 ($63 per hour); Richmond.
Chinese cooking master class: Friday, 25th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
Dumpling party: Saturday, 26th June, 10am-midday; $111 ($56 per hour); Richmond.
Thai cooking master class: Saturday, 26th June, 2-5pm; $168 ($56 per hour); Richmond.
Street food of Asia: Saturday, 26th June, 6.30-9pm; $168 ($67 per hour); Richmond.
Dumpling party: Sunday, 27th June, 10am-midday; $111 ($56 per hour); Richmond.
Vietnamese cooking master class: Sunday, 27th June, 2-5pm; $168 ($56 per hour); Richmond.
Japanese cooking master class: Sunday, 27th June, 6.30-9.30pm; $189 ($63 per hour); Richmond.
Dumpling party: Thursday, 1st July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
La cucina della Puglia: Thursday, 1st July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
Vietnamese cooking master class: Friday, 2nd July, 2-5pm; $168 ($56 per hour); Richmond.
Thai cooking master class: Friday, 2nd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
Dumpling party: Saturday, 3rd July, 10am-midday; $111 ($56 per hour); Richmond.
Japanese cooking master class: Saturday, 3rd July, 2-5pm; $189 ($63 per hour); Richmond.
Korean cooking master class: Saturday, 3rd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
Dumpling party: Sunday, 4th July, 10am-midday; $111 ($56 per hour); Richmond.
Mexican cooking master class: Sunday, 4th July, 2-5pm; $168 ($56 per hour); Richmond.
Spanish cooking master class: Sunday, 4th July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
A seafood feast: Tuesday, 6th July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
Dumpling party: Thursday, 8th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
Street food of Asia: Friday, 9th July, 2-4.30pm; $168 ($67 per hour); Richmond.
Dumpling party: Saturday, 10th July, 10am-midday; $111 ($56 per hour); Richmond.
Indian cooking master class: Saturday, 10th July, 2-5pm; $168 ($56 per hour); Richmond.
Indonesian cooking master class: Saturday, 10th July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
Dumpling party: Sunday, 11th July, 10am-midday; $111 ($56 per hour); Richmond.
Italian cooking master class: Sunday, 11th July, 2-5pm; $168 ($56 per hour); Richmond.
Pizza making party: Sunday, 11th July, 6.30-8.30pm; $127 ($64 per hour); Richmond.
Gnocchi in tutta l’Italia: Tuesday, 13th July, 6.30-10.30pm; $105 ($26 per hour); Richmond.