Thanks to all the people who have contributed to this week’s newsletter: Ann Stanley, Jan Akeroyd, Jo Buckle, Mahira Sobral, Mark Pearton, Megan Goodman, Robin Gale-Baker, Sylvia Bianco and Yennie Yong.

Robin on planting chamomile as part of an orchard biodiversity strategy

[This is a shortened form of Robin’s full article, which is on our website.]

In August, I will plant a wide array of flowers in my orchard, both to attract bees (for increased pollination) and to attract beneficial predators (to assist me in my strategy to eliminate codling moth and Queensland fruit fly from my fruit). Chamomile is a plant that I will be using a lot, but which one should I choose? There are three commonly used plants in the chamomile ‘family’ and they are often confused.

• Chamaemelum nobile Treneague (lawn chamomile): As this does not flower at all, it would be a very poor choice!
• Matricaria recutita or Matricaria chamomilla (German or wild chamomile): The plant of choice for chamomile tea. It is an annual and can be sown direct into the soil where it will germinate in spring in about two weeks but it does need a weed-free bed to succeed and to be well watered in its early stages of growth. Grows to about 60cm in height.
• Chamaemelum nobile (English or Roman chamomile): A perennial, it grows to about 30cm in height and spreads through seed and root. It is easy to propagate from seed or root division but is unsuited to cuttings.

All the chamomiles are in the Asteraceae, or daisy, family. The flowering varieties have an abundance of small yellow and white flowers. Yellow and white flowers are particularly attractive to beneficial insect predators (which makes them an excellent choice for my orchard). The fact that they can tolerate part shade and cool conditions also makes them a good choice.

So, which chamomile will I be growing to attract bees and beneficial insects? The answer is both the annual and perennial flowering varieties.

Read the full article, plus many others by Robin, on our website.

Ann interviews Anna Matilda, The Urban Nanna

Have you heard of someone called The Urban Nanna? If not, and if you have any interest in permaculture, you might wish to look at her website, which is devoted to the subject of ‘rental permaculture’, or her Facebook page. Anyhow, The Urban Nanna’s real name is Anna Matilda, she lives in Forest Hill and Ann Stanley recently visited her on behalf of this newsletter.

As Ann says in the introduction of her interview writeup, “Anna has developed her knowledge through courses at CERES and Burnley Horticultural College. When she completed her Permaculture Design Certificate with Milkwood Permaculture, she formed connections with the Melliodora community in Hepburn Springs. She’s sees her brand of suburban permaculture as bridging the gap between the mainstream culture and ‘hardcore’ permaculture. At the moment, ‘rental permaculture’ is her main focus.“

She then goes on to discuss the challenges that come with rental permaculture (including difficulties with any retrofitting and what happens when the landlord decides to sell), fermenting (e.g. of onion weed), cooking (e.g. weed pie) and foraging (Anna recently organised some mushroom foraging sessions, which we advertised in this newsletter).

Read Ann’s full interview writeup.

A new community garden in Reservoir – Regent Community Garden

The garden was established by local volunteers (the Friends of Regent Community Garden) during the Covid-19 pandemic and funded by grants from Council and local business. Volunteers transformed an underutilised grassed area into a communal food garden with productive fruit trees, onsite composting and a rainwater tank. The purpose of the Friends of Regent Community Garden is to grow community connectedness through the shared cultivation and harvesting of fresh organically grown local produce as well as establish a space where the local community can socialise, learn and participate in food gardening and sustainable activities including workshops and social events in a safe, welcoming and inclusive environment. Contact details are on their new page on our website. Welcome Sylvia and colleagues!

There are now 13(!) community gardens in Darebin which have pages about them on our website.

Want a job?

City of Yarra are advertising for an Urban Agriculture Facilitator. “You will partner with and influence various internal and external stakeholders to achieve the successful planning and delivery of the Urban Agriculture Action Plan, have an opportunity to be exposed to diverse range of projects across the unit, work closely with community organisations and contribute to a range of initiatives that will make a real difference to the Yarra community.” Permanent, full-time. $87-95K + Super + RDO. Closing date: 4th July.

Do you know?

Jo Buckle writes in: “What is eating the lemon skins off my tree? Possums, fruit bats or rats? Any suggestions about what to do?” Email us with your answer.

What veggie seeds to plant in July

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

The shortest list of the year.

More on tip shops

Following the discussion in last week’s newsletter, Jan Akeroyd has written in: “I have a friend in Canberra who knows someone who built his entire house from materials salvaged from the Canberra tip shop! I first came across tip shops in Hobart and, when I returned to Melbourne, I started researching to see if we had any in Melbourne and we do, although mostly on the outer edge of Melbourne plus some in regional Victoria. Tip shops have a much wider range of items than op shops, including tools and building materials. For building materials, there are also a few architectural salvage places around Melbourne, including one behind Bulleen Art and Garden Nursery, and there is one in Dandenong that advertises doors, windows and other building materials on Gumtree.

“KTS Recycling operates tip shops (aka treasure chest shops) for the relevant Councils in Coldstream, Frankston, Knox and Wesburn (see the Yarra Ranges Shire website). There is also a tip shop in Reservoir which has a range of tools, hardware and building materials as well as more traditional op shop stuff.” [Editor: there is also a tip shop in Nillumbik, next to the Recycling Centre.]

Meg’s garden this month

The ground is heavy with water and the paths are flooded after this week’s rain. The water takes a long time to dry up on our south facing block at this time of year. As I pick some lemons, I get an unwelcome sprinkle of cold water from the tree. My boots are caked with clay and my gloves are wet in minutes as I weed a vegetable bed next to a sodden path. Maybe planting more lettuce and wintergreens will have to wait for a sunny day.

The garden has been resting and there is little growth apart from the silverbeet, spring onions and coriander that are all doing well. I am also harvesting Green Dragon broccoli (planted a few months ago), which has now formed large heads. I cut a large bunch of parsley that I will add to a quick chicken soup for lunch with last night’s leftover roast chicken (see recipe below) and head inside to get warm.

Quick chicken soup

300g cooked shredded chicken (left over roast chicken is ideal)
1½ litre good quality chicken stock
100g rice
1 brown onion, diced
1 potato, diced
2 sticks celery, diced
2 large carrots, diced
1 teaspoon mixed herbs (dried)
1 teaspoon thyme (dried) or a few fresh sprigs
a large bunch of parsley, chopped finely
a little olive oil
salt and pepper to taste

Fry the onion in a little olive oil until just translucent.

Add the carrots, celery, potato and herbs and fry for 2-3 minutes.

Add the stock and bring to a boil. Reduce to simmer and cook for about 10-15 minutes until the vegetables are just starting to soften.

Add the rice. Continue to simmer until the rice is almost done.

Add the cooked chicken and parsley to heat through.

Add salt and pepper to taste.

Freezes well.

Read more of Megan Goodman’s recipes on our website.

Which link was clicked most times in the last newsletter?

The most popular link last week was ABC’s interview with Sarah Hardgrove about using spent coffee grounds in your garden.

Proverb (or phrase) of the month

There’s no such thing as a free lunch. Meaning: you don’t get something for nothing. The idea is that, even if something appears to be free, there is always a cost to the person or to society as a whole even if that cost is hidden. The phrase is most often used in either science (cf. the law of the conservation of energy) or economics (cf. opportunity costs), but is also in common parlance. It was popularised in Robert Heinlein’s 1966 science-fiction novel The Moon Is a Harsh Mistress, where there is a bar offering free lunch but charging more for its drinks. Indeed, the example from the book refers to a tradition that was apparently commonplace in the USA in the second half of the 19th Century whereby some American saloon keepers offered free food to attract drinkers. Supposedly many of the foods on offer were high on salt (e.g. ham, cheese and salted crackers) so that those who ate them tended to end up buying a lot of beer. Rudyard Kipling wrote about the phenomenon in his 1891 book, American Notes.

Now, those of you who are ‘freebie seekers’ will know that the truth or otherwise of the phrase there’s no such thing as a free lunch depends on your discipline. For example, there are casinos in Las Vegas which will give you some money in small coinage which you can use in some of their older slot machines. At one end of the spectrum, you can lose this money in their slot machines and then follow it with (much) more of your own (i.e. do what they want you to do); at the other end, however, you can put a bit of this money into their slot machines (for politeness reasons) and then leave the casino with a dollar or so more than you arrived with (i.e. do what a true freebie seeker does). Ditto the small amounts of free food or drink offered in other casinos. With full discipline, you can leave Las Vegas a bit fuller, a bit drunker and a (tiny) bit richer than you arrived, having stayed up all night collecting the pennies (and avoiding accommodation costs).

Read about more food-related proverbs.

Gardening quote of the month

“Don’t judge each day by the harvest you reap, but by the seeds you plant.” by Robert Louis Stevenson.

Read more gardening quotes.

Joke (or pun) of the week

Who will win in a race: lettuce, a faucet, or ketchup? The lettuce would be a head the faucet will still be running and the ketchup will try to ketc-hup.

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.

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

For Covid-related reasons, some of the events below may have been cancelled or deferred.

Upcoming events – not cooking

Newly announced

• Moreland Local Food Forum and networking: Wednesday, 14th July, 5.30-7.30pm; free; Brunswick.
• Intro to urban farming (8 sessions): 8 sessions, starting Thursday, 15th July, 9.30am-1.30pm; $131 ($4 per hour) or $72 concession; Preston.
• Sustainability 101 – understanding food, water, energy and waste systems (6 sessions): 6 sessions, starting Friday, 6th August, 9.30am-12.30pm; $90 ($5 per hour) or $60 concession; Preston.
• Make your own propagation box: Saturday, 7th August, 10.30-11.30am; free; Whittlesea.
• Bee hotel workshop: Saturday, 14th August, 10.30-11.30am; free; Whittlesea.
• Edible weeds walk: Saturday, 21st August, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 21st August, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Farmers market workshop series – promotion – customers and community: Tuesday, 24th August, 10-11.30am; $40 ($27 per hour); Alphington.

July

• Healthy productive compost and worms: Saturday, 3rd July, 9.30am-midday; $50 ($20 per hour); Bulleen Art and Garden.
• Food photography: Saturday, 3rd July, 9.30am-12.30pm; $106 ($35 per hour); Eltham.
• Bakery Hill whisky distillery tour and tasting: Sunday, 4th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Kids in the garden: Wednesday, 7th July, 1-3pm; free; Macleod.
• Winter fruit tree pruning workshop: Saturday, 10th July, 9am-1pm; free; Edendale.
• Beeswax wraps: Saturday, 10th July, 10am-midday; $75 ($38 per hour); CERES.
• Tree pruning workshop: Saturday, 10th July, 1-3pm; $15; Macleod.
• Bakery Hill whisky distillery tour and tasting: Sunday, 11th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – the A-Z overview of food labelling: Tuesday, 13th July, 10-11.30am; $40 ($27 per hour); Alphington.
• Getting the best from your soil: Tuesday, 13th July, 1-2pm; free; Coburg.
• 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.
• 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.
• Winter fruit tree maintenance: Sunday, 18th July, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Bakery Hill whisky distillery tour and tasting: Sunday, 18th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Wine workshop for enthusiasts: Tuesday, 20th July, 7-8.30pm; $30 ($20 per hour); Hawthorn.
• How to make beeswax food wraps: Wednesday, 21st July, 6.30-8pm; $60 ($40 per hour); Fitzroy.
• Insect hotel workshop: Thursday, 22nd July, 10am-midday; free; Doncaster.
• DIY Mushrooms: Saturday, 24th July, 10am-4pm; $165 ($28 per hour); CERES.
• Pruning and care of fruit trees: Saturday, 24th July, 10am-3pm; $110 ($22 per hour); CERES.
• Home composting for beginners: Saturday, 24th July, 2-3.30pm; free; Edendale.
• Bakery Hill whisky distillery tour and tasting: Sunday, 25th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – pricing for profit: Tuesday, 27th July, 10-11.30am; $40 ($27 per hour); Alphington.
• Wild fermentation class and edible forest tour: Saturday, 31st July, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Set up a worm farm: Saturday, 31st July, 2-3pm; free; Edendale.

August

• Build a bee hotel: Sunday, 1st August, 2.30-4.30pm; $100 ($50 per hour); Fitzroy.
• Bus trip to the Edible Forest: Thursday, 5th August, 9.30am-2.30pm; $10; Whittlesea then Dixons Creek.
• Farmers market workshop series – planning for growth: Tuesday, 10th August, 10-11.30am; $40 ($27 per hour); Alphington.
• Kitchen gardens for schools and the community: Saturday, 14th August, 10am-3pm; $110 ($22 per hour); CERES.
• Pick and eat – winter harvest: Saturday, 14th August, 10.30am-12.30pm; $41 ($20 per hour); Bulleen.
• Beekeeping workshop: Saturday, 14th August, 2-4.30pm; $85 ($34 per hour); Brunswick East.

Upcoming events – cooking

Newly announced

• Wild fermentation class and edible forest tour: Saturday, 21st August, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Beginners bread making: Sunday, 22nd August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Sourdough bread baking: Sunday, 22nd August, 9am-5pm; $180 ($23 per hour); CERES.
• The ultimate biscuit class: Tuesday, 24th August, 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.
• Rosa’s Friday traditional Italian cooking class: Friday, 2nd July, 6-10pm; $155 ($39 per hour); Bundoora.
• Intro to fermenting at home: Saturday, 3rd July, 10am-midday; $70 ($35 per hour); CERES.
• Tortelloni and ravioli class: Saturday, 3rd July, 10am-1pm; $110 ($37 per hour); Thomastown.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 3rd July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 4th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Friday traditional Italian cooking class: Friday, 9th July, 6-10pm; $155 ($39 per hour); Bundoora.
• Beginners cheese making class: Saturday, 10th July, 10am-3pm; $180 ($36 per hour); Thomastown.
• Authentic Mexican: Saturday, 10th July, 10am-3pm; $110 ($22 per hour); CERES.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 10th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 11th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Sourdough breadmaking workshop: Wednesday, 14th July, 10am-1pm; $90 ($30 per hour); Surrey Hills.
• Rosa’s Friday traditional Italian cooking class: Friday, 16th July, 6-10pm; $155 ($39 per hour); Bundoora.
• Sourdough bread workshop: Saturday, 17th July, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 17th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Beginners bread making: Sunday, 18th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 18th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Nonna & Mum’s cooking class: Thursday, 22th July, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Become a junior chocolatier: Saturday, 24th July, 2 occurrences starting at 10am and 11am; $40 ($53 per hour); Yarra Glen.
• Chocolate discovery class: Saturday, 24th July, 1-2pm; $48 ($48 per hour); Yarra Glen.
• Beginners bread making: Sunday, 25th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Cheddar cheese making: Sunday, 25th July, 10am-5pm; $170 ($24 per hour); CERES.
• Wok it real good: Sunday, 25th July, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Sicilian arancini cooking class: Sunday, 25th July, 2-4.30pm; $79 ($32 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 27th July, 10am-3pm; $160 ($32 per hour); Blackburn.
• Miss Penny Cakes – sweet demonstration: Tuesday, 27th July, 7-8pm; free; Coburg.
• Truffle and praline workshop: Thursday, 29th July, 6-10pm; $180 ($45 per hour); Blackburn.
• Tortelloni and ravioli class: Saturday, 31st July, 10am-1pm; $110 ($37 per hour); Thomastown.
• Choux pastry workshop: Saturday, 31st July, 11am-12.30pm; $55 ($37 per hour); Yarra Glen.

August

• Beginners bread making: Sunday, 1st August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Vegan pasta making class: Sunday, 1st August, midday-2pm; $69 ($35 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 3rd August, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sourdough basics: Thursday, 5th August, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
• Sri Lankan cooking class: Friday, 6th August, 6-9pm; $90 ($30 per hour); Surrey Hills.
• Sourdough bread workshop: Saturday, 7th August, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Sicilian ravioli: Saturday, 7th August, midday-2pm; $95 ($47 per hour); Thomastown.
• The art of fermenting: Sunday, 8th August, 2-5pm; $55 ($18 per hour); Hawthorn.
• Sri Lankan street food experience: Sunday, 8th August, 5-7pm; $74 ($37 per hour); Fitzroy.
• Italian kids cooking class: Thursday, 12th August, 4.30-6.30pm; $35 ($18 per hour); Surrey Hills.
• Vegan cooking Italian style: Saturday, 14th August, 10am-3pm; $110 ($22 per hour); CERES.
• Triple cream brie cheese: Sunday, 15th August, 10am-4pm; $170 ($28 per hour); CERES.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 15th August, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Mozzarella making class: Sunday, 15th August, 2-4pm; $110 ($55 per hour); Thomastown.
• Sicilian cannoli: Sunday, 15th August, 2-4pm; $84 ($42 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 17th August, 10am-3pm; $160 ($32 per hour); Blackburn.

In 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.
• Dumpling party: Thursday, 22nd July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 22nd July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 23rd July, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 23rd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 24th July, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 24th July, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 24th July, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 25th July, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 25th July, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 25th July, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 29th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vegetarian cooking class: Thursday, 29th July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Vietnamese cooking master class: Friday, 30th July, 2-5pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 31st July, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 31st July, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 31st July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 1st August, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 1st August, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 1st August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• A seafood feast: Tuesday, 3rd August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 5th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Sicilian food: Thursday, 5th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Street food of Asia: Friday, 6th August, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 7th August, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 7th August, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 7th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 8th August, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 8th August, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 8th August, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Nonna’s comfort food (Italian): Tuesday, 10th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 12th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 12th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Pizza making party: Friday, 13th August, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 13th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 14th August, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 14th August, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 14th August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 15th August, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 15th August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Vegetarian cooking class: Tuesday, 17th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 19th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• A night in Rome: Thursday, 19th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 20th August, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 20th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 21st August, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 21st August, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 21st August, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 22nd August, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 22nd August, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 22nd August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Pasta e basta!: Tuesday, 24th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.

Thanks to all the people who have contributed to this week’s newsletter: Angela Chung, Ann Stanley, Bruno Tigani, Deb Thomson, James Petty, John Jenkins, Marcela Santos, Pam Jenkins and Toni Myers.

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).

Pam Jenkins discusses some vegetables which re-sprouted

In mid summer, I chopped my broccoli off to ground level when it was past its prime. It had an aphid infestation and was only growing very small side shoots. I had expected the root to die and thus feed the soil. In autumn, however, when I was ready to use that part of the garden again, I discovered a group of what looked like broccoli seedlings. On closer investigation, I discovered that the root had re-sprouted and that many of these plants had their own root systems. I hadn’t planned to grow broccoli this year but volunteer plants can’t be just tossed into the compost! So I prepared a bed, transplanted them and they are now well established young plants. They are, indeed, larger than the other brassicas that I grew from seed.

Yesterday I found something similar had happened with the florence fennel that I had allowed to go to seed over summer. I chopped it down to ground level in late summer and it has also re-grown. The fennel that I grew over summer had been a disappointment because it didn’t develop a bulb before going to seed. This latest fennel has developed a couple of bulbs from the old roots. I have already harvested one small fennel bulb and hope that the one that I left will continue to develop into a bulb closer to the size that you can buy in the shops.

The fennel that I planted in late summer is also going up to seed without producing a bulb (see photo). I wonder if I should cut it off early and try to get it to develop a bulb in the cooler weather.

Until I read up about it yesterday, I wasn’t aware that florence fennel is a perennial. It just goes to show that you are never to old to learn!

Silvertine Farm

From time to time, Ann Stanley writes articles about particular stallholders at Eltham Farmers’ Market. Her latest article is about Silvertine Farm (pdf). Silvertine Farm grow vegetables according to biodynamic principles and practices. They have a one acre farm at Wesburn (just out of Warburton) and another two acres at a local family farm by the Yarra River. Their Wesburn farm is at Yarra Valley ECOSS, which is a not-for-profit community organisation based on a 18 acre permaculture-designed farm at Wesburn. Read the full article (pdf).

This is the third of Ann articles, the other two being about Apted’s Orchards and Sugarloaf Produce (pdf).

Yes, you did know!

Controlling whitefly

Last week, Michelle Kohle asked for organic methods for controlling whitefly. A number of you have responded.

Bruno Tigani: “Use kaolin clay (which is also effective against Queensland Fruit Fly). I think you can buy it as a wettable powder, then mix with water in a spray unit. Take all usual care when working with fine powders as, whilst it’s organic, it can irritate eyes and lungs.”

Deb Thomson: “Follow the instructions from the Eco organic garden website.” [This includes releasing green lacewings, eco-oil and eco-neem.]

James Petty: “You can try making an organic horticultural oil to spray – ¼ cup organic cooking oil (vegetable/peanut/olive) plus ¼ cup organic/natural laundry or dish soap to five litres water plus (optional, for extra oomph) a few drops of organic eucalyptus/peppermint oil. Such a spray will, however, also kill other insects on the plants (including whitefly predators). Another option is giving everything a brutal prune – in my experience, the most effective response to whitefly is getting rid of what they are eating. It’s sad but effective.”

Michelle also asked whether she should compost the infected leaves. James’ answer: yes, especially if have enough for a hot compost which will kill the eggs.

Harvesting pumpkins

Last week, Patsy and Paul Hemsworth asked if they should harvest their remaining pumpkins. James Petty’s response: yes, and put the pumpkins somewhere dry and warm (and sunny if possible). Ripening pumpkins make a great dining table centrepiece. [Editor: I think that pumpkins will only continue to ripen off the vine if they have reached a certain stage on the vine, for example if they have started to turn to their mature colour.]

The Food Collective’s food drive; now until end July

The Food Collective is an initiative by Diamond Valley Community Support, who are based in Greensborough. They supply basic non-perishable food parcels of everyday necessities to those who are experiencing financial crisis and needing emergency relief assistance. They relay on donations of food and money.

As per the graphic right, they are currently seeking donations of tuna, meal bases, instant meals, long life milk and instant noodles. You can drop off items at their headquarters at Shop 378a, Level 3, Greensborough Plaza, 25 Main Street, Greensborough, Monday to Friday, 10am-4pm.

Some suggested reading on tomatoes

Toni Myers has written in to suggest that you read this article entitled Are tomatoes good for you? by someone called Ocean Robbins.

If you like the article, Mr. Robbins has written lots of others.

Some new food outlets in Eltham

A new cafe – Agnes & Alban

Covid-19 has caused a certain amount of carnage amongst the cafes in Eltham, as elsewhere. Bean Alive at 132 Bolton Street recently closed but it has now been replaced by Agnes & Alban. They are open 7am-3pm weekdays plus 8am-4pm Saturdays and, best of all, they do food as well as coffee, etc.

A new market

Library Place Market will take place every 3rd Sunday of the month, 8.30am-2pm, at Panther Place. It is being run by the same people (Diamond Valley Community Support) as both Hurstbridge Market and Kingsbury Market.

Marcel the Poodle (our Gourmet in a Beret)A poem by John Jenkins from Kangaroo Ground

Marcel the poodle
Ate oodles of noodles
And haute cuisine
From his fork.

 He wolfed down croissants,
 Soufflé and poulet
 And duos of baguettes
 Served with pork.

“It’s a mere bagatelle
To dine out so well,”
Said stylish Marcel
Looking great.

 A true gourmet like me
 Has éclairs with tea
 Plus a big pile of snails
 On his plate.

“And I’m fond of fondue
Or a gateau or two
With a bowl of French fries
Till I’m sate.”

With a glass in his paw
Marcel poured himself more
Bordeaux red and some fizzy champagne,
Then he sniffed and he licked AND HE ATE!

This is just one of the many poems in a book a book of silly scribbles and nonsense poems that John has just written, illustrated and published called A Half-Baked Fruitcake of Nuts and Nonsense: Silly Stuff for Kids of All Ages.

Read more food-related poems by newsletter readers.

Neither local nor food-related but still interesting

The photo is of a type of sea slug called a leaf sheep (Costasiella kuroshimae). It is green because it retains the chloroplasts from the algae that it feeds on. And these chloroplasts remain functional, so they can photosynthesise and provide the leaf sheep with nutrition when times are hard or when it leaves the algae in search of mates.

Easy garden kimchi by Angela Chung

Ingredients

20-25 leaves of cabbage (or 1 whole small wombok)
1 cup of coarse sea salt
1 apple, peeled and grated
½ medium onion, grated
2-3 spring onions, sliced to 1cm length
3 tablespoons fish sauce
½ cup of Korean chilli powder
2 tablespoons garlic, minced
1 teaspoon ginger, minced
1 cup of water

Method

Brine

Wash the cabbage leaves in running water to remove any dirt. Slice the cabbage widthways and set aside.

Place the cabbage in salty water by mixing 1 cup of sea salt and 4-5 cups of water. Mix and soak well together. Leave for 3 hours. Wash, draining the water, and set aside.

Seasoning

Mix all the seasoning ingredients in a large bowl.

Add the brined cabbage to the bowl and mix well together until all of the seasoning covers the cabbage. Taste and add more salt if needed.

Packing

Place the kimchi in clean jars using tongs and make sure to press down the kimchi so that it is covered by the liquid.

Screw on the lid and clean any excess kimchi liquid on the outside of the jars with a damp cloth (packing kimchi in the jars can be tricky and messy!).

Leave at room temperature for 1 day and then store in the fridge. It will be ready in 2 weeks.

* * * * *

Angela runs a small business called Pop-Up Pantry, which is an online store delivering pantry and household cleaning products direct to homes within 10km of Macleod. She is also at Macleod Market on the 3rd Saturday of each month, 9am-2pm. She also has a popup pantry in Macleod, at 5 Melrose Avenue, every Wednesday and Saturday (except Macleod Market days), 11am–2pm plus another in Rosanna, at 39 Finlayson Street, every Tuesday, 11am–2pm.

Which link was clicked most times in the last newsletter?

The most popular link last week was Judy’s visit to Jian Liu’s garden in Camberwell.

Joke (or pun) of the week

“Let’s eat grandma!” No, “let’s eat, grandma!” Punctuation saves lives.

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.

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

For Covid-related reasons, some of the events below may have been cancelled or deferred.

Upcoming events – not cooking

Newly announced

• Olives to oil harvesting: Sunday, 20th June, midday-4pm; free; CERES.
• Healthy productive compost and worms: Saturday, 3rd July, 9.30am-midday; $50 ($20 per hour); Bulleen Art and Garden.
• Winter fruit tree maintenance: Sunday, 18th July, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Set up a worm farm: Saturday, 7th August, 2-3pm; free; Edendale.
• Farmers market workshop series – planning for growth: Tuesday, 10th August, 10-11.30am; $40 ($27 per hour); Alphington.

June

• 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.
• Indigenous plants in the orchard and veggie garden: Saturday, 19th June, 10-11.30am; free; Hurstbridge.
• Wild fermentation class and edible forest tour: Saturday, 19th June, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Set up a worm farm: Saturday, 19th June, 2-3pm; free; Edendale.
• Bakery Hill whisky distillery tour and tasting: Sunday, 20th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Bus trip to the Edible Forest: Thursday, 24th June, 9.30am-2.30pm; $10; Whittlesea then Dixons Creek.
• Insect hotel workshop: Thursday, 24th June, 10.30am-12.30pm; free; Doncaster.
• 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.
• Wild fermentation class and edible forest tour: Saturday, 26th June, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• 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

• Food photography: Saturday, 3rd July, 9.30am-12.30pm; $106 ($35 per hour); Eltham.
• Bakery Hill whisky distillery tour and tasting: Sunday, 4th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Kids in the garden: Wednesday, 7th July, 1-3pm; free; Macleod.
• Beeswax wraps: Saturday, 10th July, 10am-midday; $75 ($38 per hour); CERES.
• Bakery Hill whisky distillery tour and tasting: Sunday, 11th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – the A-Z overview of food labelling: Tuesday, 13th July, 10-11.30am; $40 ($27 per hour); Alphington.
• Getting the best from your soil: Tuesday, 13th July, 1-2pm; free; Coburg.
• 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.
• 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.
• Bakery Hill whisky distillery tour and tasting: Sunday, 18th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Wine workshop for enthusiasts: Tuesday, 20th July, 7-8.30pm; $30 ($20 per hour); Hawthorn.
• How to make beeswax food wraps: Wednesday, 21st July, 6.30-8pm; $60 ($40 per hour); Fitzroy.
• DIY Mushrooms: Saturday, 24th July, 10am-4pm; $165 ($28 per hour); CERES.
• Pruning and care of fruit trees: Saturday, 24th July, 10am-3pm; $110 ($22 per hour); CERES.
• Home composting for beginners: Saturday, 24th July, 2-3.30pm; free; Edendale.
• Bakery Hill whisky distillery tour and tasting: Sunday, 25th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – pricing for profit: Tuesday, 27th July, 10-11.30am; $40 ($27 per hour); Alphington.
• Wild fermentation class and edible forest tour: Saturday, 31st July, 10am-1pm; $85 ($28 per hour); Dixons Creek.

August

• Build a bee hotel: Sunday, 1st August, 2.30-4.30pm; $100 ($50 per hour); Fitzroy.

Upcoming events – cooking

Newly announced

• Tortelloni and ravioli class: Saturday, 3rd July, 10am-1pm; $110 ($37 per hour); Thomastown.
• Beginners cheese making class: Saturday, 10th July, 10am-3pm; $180 ($36 per hour); Thomastown.
• Wok it real good: Sunday, 25th July, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Sicilian ravioli: Saturday, 7th August, midday-2pm; $95 ($47 per hour); Thomastown.
• The art of fermenting: Sunday, 8th August, 2-5pm; $55 ($18 per hour); Hawthorn.
• Sri Lankan street food experience: Sunday, 8th August, 5-7pm; $74 ($37 per hour); Fitzroy.

June

• Cook and dine – pasta with Nick: Thursday, 17th June, 6-9pm; $54 ($17 per hour); Collingwood.
• 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.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 19th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Nonna & Mum’s cooking class: Thursday, 24th June, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Truffle and praline workshop: Friday, 25th June, 6-10pm; $180 ($45 per hour); Blackburn.
• Rosa’s Friday traditional Italian cooking class: Friday, 25th June, 6-10pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 26th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 27th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Master class in Vietnamese finger food: Sunday, 27th June, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• The ultimate biscuit class: Tuesday, 29th June, 10am-3pm; $160 ($32 per hour); Blackburn.
• 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.

July

• Become a junior chocolatier: Thursday, 1st July, 4 occurrences starting at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
• Rosa’s Friday traditional Italian cooking class: Friday, 2nd July, 6-10pm; $155 ($39 per hour); Bundoora.
• Intro to fermenting at home: Saturday, 3rd July, 10am-midday; $70 ($35 per hour); CERES.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 3rd July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 4th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Friday traditional Italian cooking class: Friday, 9th July, 6-10pm; $155 ($39 per hour); Bundoora.
• Authentic Mexican: Saturday, 10th July, 10am-3pm; $110 ($22 per hour); CERES.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 10th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 11th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Friday traditional Italian cooking class: Friday, 16th July, 6-10pm; $155 ($39 per hour); Bundoora.
• Sourdough bread workshop: Saturday, 17th July, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 17th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Beginners bread making: Sunday, 18th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 18th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Nonna & Mum’s cooking class: Thursday, 22th July, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Become a junior chocolatier: Saturday, 24th July, 2 occurrences starting at 10am and 11am; $40 ($53 per hour); Yarra Glen.
• Chocolate discovery class: Saturday, 24th July, 1-2pm; $48 ($48 per hour); Yarra Glen.
• Beginners bread making: Sunday, 25th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Cheddar cheese making: Sunday, 25th July, 10am-5pm; $170 ($24 per hour); CERES.
• Sicilian arancini cooking class: Sunday, 25th July, 2-4.30pm; $79 ($32 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 27th July, 10am-3pm; $160 ($32 per hour); Blackburn.
• Miss Penny Cakes – sweet demonstration: Tuesday, 27th July, 7-8pm; free; Coburg.
• Truffle and praline workshop: Thursday, 29th July, 6-10pm; $180 ($45 per hour); Blackburn.
• Tortelloni and ravioli class: Saturday, 31st July, 10am-1pm; $110 ($37 per hour); Thomastown.
• Choux pastry workshop: Saturday, 31st July, 11am-12.30pm; $55 ($37 per hour); Yarra Glen.

August

• The ultimate biscuit class: Tuesday, 3rd August, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sourdough bread workshop: Saturday, 7th August, 9am-11.30pm; $165 ($66 per hour); Brunswick East.

In 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.
• Dumpling party: Thursday, 22nd July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 22nd July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 23rd July, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 23rd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 24th July, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 24th July, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 24th July, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 25th July, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 25th July, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 25th July, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 29th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vegetarian cooking class: Thursday, 29th July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Vietnamese cooking master class: Friday, 30th July, 2-5pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 31st July, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 31st July, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 31st July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 1st August, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 1st August, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 1st August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• A seafood feast: Tuesday, 3rd August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 5th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Sicilian food: Thursday, 5th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Street food of Asia: Friday, 6th August, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 7th August, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 7th August, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 7th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 8th August, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 8th August, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 8th August, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Nonna’s comfort food (Italian): Tuesday, 10th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.

Thanks to all the people who have contributed to this week’s newsletter: Angela Chung, Angelo Eliades, Cath Lyons, Hanh Truong, Jan Akeroyd, Jian Liu, Lucinda Flynn, Olwyn Smiley, Robin Gale-Baker and Velyne Moretti.

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).

Going green with Lucinda – her kitchen sink area

Lucinda Flynn, from eco shop Going Green Solutions, has written an article for our website about how her kitchen sink area is affected by her lifestyle. As she says in her introduction, “When you use re-usable packaging, drink bottles, recycle everything you can, cook lots of your own food and buy in bulk, you’ll notice that your kitchen develops a much more complex set of needs than the conventional kitchen. For example, how to dry your bottles and silicone wraps? How to dispense of bulk olive oil? Where to conveniently collect all those little bits of metal and aluminium so they can be recycled?” In reaction, her kitchen sink area extends way beyond the sink and dish rack as she has too many things to wash, drain, store and access easily.

Lucinda then goes on to discuss 10 things that work for her family, including:

1. Metal baskets for nailbrushes and sundries.
2. A strainer for draining cutlery and cook utensils.
3. Wooden shelves for chook buckets and compost bins.
4. Hangers for silicone wraps and ziplock bags.
5. A hanging rack for colanders and mixing bowls.
6. A shelving kit for frequently used garden items.

Read the full article.

PoppySmack are back at Bolton Street Deli

PoppySmack, who are based in Warrandyte, are back at the Bolton Street Deli in Eltham. The deli’s shelves currently have Poppysmack’s Vietnamese dipping sauce, salty sweet satay, Siam chilli sambal and rice paper rolls kits.

You might wonder why this newsletter contains relatively few news items about local food producers. The answer is that I can only include something if I know about it and, unless the producer tells me, I might well not know about it. Hanh Truong, the owner of Poppysmack, took the time to send me an email and thus her news item has been included. If you are a local food producer and have some news to share, email it to me.

Another article on Jian Liu’s garden in Camberwell

This time the location is ABC Organic Gardener and the author is Jian herself. The article is 7 pages long and you will have to buy the magazine to read it all, but we have provided the first page in the graphic right. As Jian said in her covering email, the article “provides the depth and detail that the Gardening Australia segment didn’t have time to cover. I talk about what the vision was for our garden, the challenges and setbacks we faced and, most importantly, how we built the garden with sustainability at its heart – using free and salvaged materials. I also feature four of my favourite exotic edibles, which I think are must-haves in every backyard.”

How admirable is this?

The graphic on the right is just one of a number of offerings that have popped up during the latest lockdown. Sikh Community Connections “is committed to providing much-needed food assistance to residents of City of Whittlesea who are struggling with food security due to the Covid crisis. We provide a bag of essential groceries which includes items such as rice, pasta, sugar, Indian herbs/masalas, chickpeas, lentils, wheat flour bag, onions, potatoes, tomato cans, jam, long-life milk etc. Everything in a hamper is non-perishable and does not require refrigeration.”

‘Crowd harvest’ – Winter citrus

Lemon trees and other citrus are often heavily laden in the middle of winter. Gardeners with excess are invited to give them during the June to one of the not-for profit organisations listed in the next paragraph who will, in turn, provide them to those facing food insecurity. Read this Facebook post for more information.

DIVRS in Preston, Elisha Care in Croydon, Now and Not Yet Cafe in Warrandyte or STREAT in Collingwood.

Did you know?

From Velyne Moretti: every propagatable cut flower imported into Australia has to be ‘devitalised’ and the only approved method of devitalisation is to immerse its stem in glyphosate (aka Roundup) for 20 minutes. See the Agriculture Department’s cut flower treatment guide.

Making kimchi by Angela Chung

This is going to be a three-part article spread over the next three newsletters. This part introduces kimchi, the second part will provide a traditional recipe and the third part will provide a shorter and easier recipe.

Kimchi is a traditional side dish in Korean cuisine. It comprises fermented vegetable preserves and was traditionally eaten over Winter when fresh vegetables weren’t available. It has a unique, strong, tangy, spicy and salty taste, combined with a crunchy texture. Over time it develops a mature, sour, sweet and soft texture. Aged kimchi is perfect for cooking such as pancake, fried rice, soup, stew and dumplings.

Traditionally, kimchi is made from brined Korean cabbage (aka wombok or napa cabbage), Korean radish (aka daikon) or cucumber combined with a mixture of seasonings include salt, sugar, chilli powder, garlic, ginger, chives and Korean fish sauce (fermented anchovy/shrimps/squids). However, it can also be made with other cabbages and combined with other vegetables and is therefore a good way of preserving vegetables from your garden. Making the kimchi is, in principle, quite simple – brine the cabbage, mix with seasoning and pack in jars or containers.

Recently, various health benefits of kimchi have been discovered. More specifically, it contains probiotics, vitamins A and C and various minerals from the cabbage. Some studies have apparently found that kimchi can strengthen the immune system by lactobacillus bacterium, help fight inflammation by probiotics, support heart health by anti-inflammatory properties and aid weight loss by low calories.

Nowadays, many people outside of Korea are starting to enjoy kimchi because of its addictive spicy taste, and/or its potential health benefits and/or as a convenient way of preserving vegetables.

Next week: a recipe for making kimchi the traditional way using wombok.

Angela’s Popup Pantry

Angela, the author of the article on kimchi above, recently started her own small business called Pop-Up Pantry, which is an online store delivering pantry and household cleaning products direct to homes within 10km of Macleod.

Complementing the online store are three physical popup stores:

• Macleod Market, at Macleod College in Carwarp Street, every 3rd Saturday of the month, 9am-2pm.
• Macleod, at 5 Melrose Avenue, every Wednesday and Saturday (except Macleod Market days), 11am–2pm.
• Rosanna, at 39 Finlayson Street, every Tuesday, 11am–2pm.

The Rosanna popup store is at Cecilia’s house. Cecilia is a newsletter reader whose decluttering workshops we sometimes feature in this newsletter (when they are food-related). Here is a video of Cecilia introducing Angela and her popup store.

I am hoping that Angela and Cecilia will co-author some articles for this newsletter over the coming months with some tips on eco-pantry goods. Stay tuned!

The final words on controlling white cabbage butterfly by planting American upland cress

Angelo Eliades has written in to point out that he wrote an article on the subject last year, including references to various scientific articles. Angelo’s article is entitled Companion planting with land cress for natural caterpillar control.

Dead-end trap crops vs trap crops

In the article, Angelo makes a distinction between ‘dead-end trap crop’ and ‘trap crop’, whereby the former both attracts and kills the ‘pest’ whereas the latter attracts the ‘pest’ but doesn’t kill it. In the case that we have been discussing, namely the growing of Barbarea verna (American upland cress) to control Pieris rapae (cabbage white butterfly), Barbarea verna does not kill the caterpillars of Pieris rapae but it does entice the adults of Pieris rapae to lay their eggs on it and thus (hopefully) not on the nearby edible brassicas. In other words, Barbarea verna is potentially a ‘trap crop’ for Pieris rapae but not a ‘dead-end trap crop’.

Angelo’s article also makes the point that Barbarea vulgaris has similar affects as Barbarea verna.

Furthermore, Barbarea verna and Barbarea vulgaris are both biennial plants (meaning that they live for two years, only flowering in the second year) and Angelo references a study which showed that they have different effects on different bugs in their first and second years. His conclusion is that one should plant Barbarea verna or Barbarea vulgaris in both the first and second year and, as they self-seed, they will then create an ongoing mix of flowering and non-flowering plants in the same planting area.

Can a trap crop potentially attract additional pests?

So, for a given population of adult Pieris rapae, the planting of the Barbarea verna should reduce the problems for your edible brassicas by diverting some (and hopefully all) of the egg laying. But what if Barbarea verna attracts more Pieris rapae into the area? Then it could conceivably result in worse egg laying problems for the brassicas. This is something that Olwyn Smiley thinks she has observed with her nasturtiums and brassicas but which Angelo, after reviewing the scientific literature, says does not happen with respect to Barbarea verna and brassicas.

To summarise the outcome of debate over the last few weeks

1. There are many different lepidopterans that are commonly called ‘cabbage moth’ but the one that causes the major problems in Melbourne gardens is Pieris rapae.
2. The caterpillars of Pieris rapae do not find Barbarea verna or Barbarea vulgaris poisonous.
3. Pieris rapae does, however, find Barbarea verna and Barbarea vulgaris attractive as a location for laying its eggs.
4. Therefore planting Barbarea verna or Barbarea vulgaris potentially protects your edible brassicas by providing an alternative, attractive location for Pieris rapae to lay its eggs.
5. In other words, Barbarea verna and Barbarea vulgaris  are potentially ‘trap crops’ for Pieris rapae.
6. Finally, it is clear that, to avoid confusion and ambiguity, these sorts of discussions always need to use the Latin names for all the relevant organisms, not the common names.

It has been a fascinating debate. Thanks to Angelo Eliades, Jan Akeroyd, Olwyn Smiley and Robin Gale-Baker for their various contributions.

Incidentally, Angelo lists 11(!) different common names for Barbarea verna namely American upland cress, American cress, upland cress, bank cress, black wood cress, Belle Isle cress, Bermuda cress, early yellow rocket, early winter cress, scurvy cress and creasy greens.

Which link was clicked most times in the last newsletter?

The most popular link last week was Angelo’s article entitled A better way to stake up and support vegetables in pots.

Joke (or pun) of the week

Submitted anonymously: What do you call vegetables found underwater? Snorkel sprouts.

[Editor: I don’t really understand this joke/pun as ‘snorkel’ is a long way away in terms of either spelling or pronunciation from ‘Brussels’. Still, it is at least as good as What do you get when you cross Brussels sprouts and a jackhammer? Chisel sprouts. Or What do you call a Brussels sprout that smells worse than a skunk? Pepe le Sprout.]

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.

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

For Covid-related reasons, some of the events below may have been cancelled or deferred.

Upcoming events – not cooking

Newly announced

• DIY Mushrooms: Saturday, 24th July, 10am-4pm; $165 ($28 per hour); CERES.
• Pruning and care of fruit trees: Saturday, 24th July, 10am-3pm; $110 ($22 per hour); CERES.

June

• Silly seedlings – kids in the community garden: Saturday, 5th June, 9.30-11.30am; free; Doncaster.
• 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.
• Edible weeds walk: Saturday, 5th June, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Mushroom foraging: Saturday, 5th June, 1-4.30pm; $96 ($27 per hour); Forest Hill.
• Home composting for beginners: Saturday, 5th June, 2-3.30pm; free; Edendale.
• 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.
• 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.
• 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.
• Indigenous plants in the orchard and veggie garden: Saturday, 19th June, 10-11.30am; free; Hurstbridge.
• Wild fermentation class and edible forest tour: Saturday, 19th June, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Set up a worm farm: Saturday, 19th June, 2-3pm; free; Edendale.
• Bakery Hill whisky distillery tour and tasting: Sunday, 20th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Bus trip to the Edible Forest: Thursday, 24th June, 9.30am-2.30pm; $10; Whittlesea then Dixons Creek.
• 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

• Food photography: Saturday, 3rd July, 9.30am-12.30pm; $106 ($35 per hour); Eltham.
• 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.
• 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.

Upcoming events – cooking

Newly announced

• Cook and dine – pasta with Nick: Thursday, 17th June, 6-9pm; $54 ($17 per hour); Collingwood.
• Master class in Vietnamese finger food: Sunday, 27th June, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Nonna & Mum’s cooking class: Thursday, 22th July, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Become a junior chocolatier: Saturday, 24th July, 2 occurrences starting at 10am and 11am; $40 ($53 per hour); Yarra Glen.
• Chocolate discovery class: Saturday, 24th July, 1-2pm; $48 ($48 per hour); Yarra Glen.
• Beginners bread making: Sunday, 25th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Cheddar cheese making: Sunday, 25th July, 10am-5pm; $170 ($24 per hour); CERES.
• Sicilian arancini cooking class: Sunday, 25th July, 2-4.30pm; $79 ($32 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 27th July, 10am-3pm; $160 ($32 per hour); Blackburn.
• Miss Penny Cakes – sweet demonstration: Tuesday, 27th July, 7-8pm; free; Coburg.

June

• 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.
• Jam making workshop: Sunday, 6th June, 1.30-4.30pm; $12; Burnley.
• 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.
• Nonna & Mum’s cooking class: Thursday, 24th June, 7.30-10pm; $20 ($8 per hour); Thornbury.
• 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.
• 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.

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.
• 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.

In 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.
• Dumpling party: Thursday, 22nd July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 22nd July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 23rd July, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 23rd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 24th July, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 24th July, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 24th July, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 25th July, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 25th July, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 25th July, 6.30-9.30pm; $189 ($63 per hour); Richmond.

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