Thanks to all the people who have contributed to this week’s newsletter: Bill Brosch, Claire Smith, David Wakeham, Jane Dyer, Kerin Tulloch, Liz Skitch, Louise Nolan, Lucinda Flynn, Meg Montague, Megan Goodman, Robin Gale-Baker, Sonia Martinez, Sophie Miller, Toni Myers and Wendy David.

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).

Robin on the complexities of crop rotation

This month’s article by Robin Gale-Baker is on resolving the complexities of crop rotation.

The principle underlying crop rotation is that there should be a considerable gap in time between plantings of veggies from the same family in the same place. This helps stop particular diseases building up and also gives the soil a rest from particular burdens placed on it. In other words, crop rotation is about achieving resilience! But, as Robin says in her introduction, “It may sound simple – just grow something different in each plot each season – but in reality there are a lot of factors to take into account which do not resolve easily.” She then goes on to discuss some of the complexities, including:

• Previous season’s crops are not yet finished in the bed you want to plant in.
• Space and number of beds available.
• Plants that don’t easily fit into usual rotations.
• The differing sunlight requirements of crops.
• Bad companions which should ideally not be planted together.

A crop rotation system can have any number of beds but the ideal is a 6 bed system, where each group is only grown in the same bed every 6 years. For example:

1. Solanums (capsicum, chilli, eggplant and tomatoes).
2. Alliums (garlic, onions, etc).
3. Legumes (beans, peas, etc).
4. Cabbage family (aka brassicas).
5. Roots (beetroot, carrots, etc) plus spinach, chard, celery and some herbs.
6. Pumpkin family (aka cucurbits) plus sweetcorn.

[Editor: If you have fewer beds, then you have to either combine some things (e.g. alliums and roots in the same bed) or omit some things (e.g. brassicas) or squeeze some things in the same year (e.g. brassicas in Winter followed by beans in Summer).]

Robin concludes the article with: “Crop rotation in the home garden requires us to be thinkers and planners. We need to know that grasses produce high biomass and legumes low biomass; that legumes add nitrogen to the soil and cabbage family chew it up; that pH must be adjusted sometimes with high (alkaline) pH, for example, causing potato scab and being unsuitable for the tomato family; that hours of sunlight must be planned for (full sun/partial sun/ partial shade); and that, best of all, we can grow organically with confidence.”

Read Robin’s full article.

Plots are available at East Reservoir Community Garden

Some plots are apparently available at East Reservoir Community Garden. To be eligible to apply you must “live in Reservoir, or at least Darebin, and be unable to garden from home“. If interested, contact Lia Caelli by phone (9462 4611) or email (projects@reservoirnh.org.au).

Backyard Honey has changed hands

Current owners Peter and Jane Dyer are handing Backyard Honey over to new owners Henry Fried and Mary Trumble. Enjoy your ‘retirement’ Peter and Jane! And welcome Henry and Mary!

A new food relief centre in Thomastown

Thomastown Neighbourhood House has a ‘Free Food Pantry’ which operates Monday-Thursday 9am-8.30pm, Friday, 9am-5pm and Saturday 10am-5pm. It is located in the foyer of the Thomastown Library. Take along a bag and take what you need (pre-packaged grocery items). They also run ‘Food Relief Fridays’ in front of the Thomastown Library on Fridays, 11am- midday. Go along and pick up a bag of good quality fresh fruit and veggies. The Thomastown Neighbourhood House food relief efforts are funded by the City of Whittlesea Emergency Relief Fund and supported by IGA Mercato, High Street, Thomastown. Welcome Liz and colleagues!

Yes, you did know!

Uses for your excess grapefruit

Last week, Julie Martin asked what she could do with her excess grapefruit. Here are some of your replies.

• Bill Brosch: “Bake a grapefruit cake (I found a recipe online and was pleasantly surprised how delicious it was) and/or freeze the juice for another day.“
• Sonia Martinez: “I separate and preserve the peels, and then poach the flesh with sugar and freeze.“
• Meg Montague: “Grapefruit and lime/lemon cordial is a great way to use excess grapefruit. Grate the zest and squeeze the juice of about 4 grapefruit plus a couple of limes or lemons, put fruit skins in bowl too; then add half a cup of stevia (or sugar if you prefer, the amount can actually vary depending on how sweet you like the cordial), 2 dessert spoons of citric acid and one of tartaric acid; pour on boiling water, about a litre to cover; stir to dissolve stevia/sugar; leave overnight; strain, bottle, keep in the fridge and dilute to taste. I have also made this with added squeezed juice from pomegranates which add a marvellous pink tinge and exotic flavour.“
• Kerin Tulloch: “I freeze juice for later use in cordials, cakes, etc. I have also just made a winter warmer with Beechworth honey (see recipe). I am also in the process of making some all-purpose citrus cleaner (see recipe).“

Uses for fragrance water from boiled limes

Last week, Hanh Truong asked what she could do with the water leftover from boiling her limes. There were two replies.

• Claire Smith: “Add some sugar and tartaric acid to make a lime cordial. Add a bit of juice to boost the flavour.“
• Wendy David: “It would make a good all purpose cleaner in a spray bottle. Citrus is a great cleaning product.“

Do you know?

Julie Cabrol has written in about her mother in law's ailing lime tree: "What is killing the lime tree (see picture). It's been well fed and watered and very healthy for years until last year. Lately, however, it's lost most of its canopy leaves and the rest are yellowing and curly. The two changes to its environment are a fig tree planted 3 metres away and a magnolia planted right across on the other side of the fence. Is it nitrogen deficient (possibly absorbed by the magnolia)? If it is, would pelletised chicken manure, a slow release fertiliser or something else be best?" Email your answers.

Have you got any excess limes?

Louise Nolan, who lives in Diamond Creek, would like to buy some organically grown limes. Have you got any that you could sell (or give) to her? Email us.

So, how easy or otherwise is it to make sourdough bread?

In response to Lucinda’s article last week entitled making simple sourdough bread, David Wakeham has written in: “I read Lucinda’s article with interest. My own experience is that everything about sourdough takes time, including time for the starter to mature, time to properly knead the ingredients, and time for the dough to rise (twice). Lucinda’s detailed words were in line with this experience but I worry that her title and introduction downplay some of the challenges. The risk is that newcomers assume that it is easy and then get discouraged when they find that it is not.”

I sent David’s comment to Lucinda and asked if she would like to respond. Here is her response: “Thanks for your comment, David. While various parts of the process do take time while the starter or dough is sitting doing its thing, the amount of active time that I spend actually making the bread is small, perhaps 5 or 10 minutes. I know that it is much more common for it to take a long time, including lots of kneading and multiple rises, but my experience is that these things are not strictly necessary.”

Anyone else like to weigh in? Anyone either new to sourdough making or experienced with it like to try Lucinda’s method and report back? Email us.

The Monty Hub Project needs some more investors

The Monty Hub Project is a not-for-profit venture to try and establish a community hub at the old St Andrews Uniting Church in Montmorency. The idea is that it will be community owned and operated as a co-operative. The members already include Local Food Connect, Montmorency Community Group and Montmorency Biodiversity Group. The next step is to buy the property, which they have an option to do on 18th August. But, to achieve this, they need to raise some more money. Read their investment prospectus. If you want to support this project financially, there are two options. First, you can join the co-operative as a founding member, whereby you purchase a $5,000 share; read more about this option and potentially apply. Alternatively, you can donate any amount that you want.

Some suggested reading

Toni Myers suggests that you think about signing up for the quarterly newsletter from Green Harvest. To help you decide, here is their latest Spring newsletter. As Toni says, there’s lots of info in these newsletters.

What seeds to plant in August

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

Leafy greens Lettuce Mustard greens   Rocket

Alliums Leeks Onion Spring onions

Warm season veggies   Capsicum Chilli Eggplant Tomato

Other Asparagus Beetroot Coriander Globe artichoke Parsnip Potato Radish

As Spring begins to beckon, the list begins to grow. Note that the warm season veggies can only be planted in August if under cover in seed trays.

What tomatoes should I plant this year?

This is the question posed by Richard Toltz. Email your suggestions.

There are thousands of possibilities. For example, there are 19,000 varieties listed on our website!

FWIIW, here are some of the tomatoes that I planted last year and would be more than happy to plant again: Black Prince (large), Black Russian (large), Jaunne Flamme (standard), Red Fig (small), Rouge de Marmande (large), San Marzano (for saucing), Tigerella (standard) and Tommy Toe (small).

Not seeing this newsletter every week?

This newsletter is sent out every Wednesday but there are apparently some Wednesdays when some Gmail readers don’t see it. This note discusses why this happens and what you can do to make sure that you receive and see the newsletter every week.

When a Gmail account is set up, its default configuration for mobile devices (but not for computers) is usually to divide your Inbox into four separate folders, namely Primary, Social, Promotions and Updates. When anyone sends you an email, Google’s software automatically reads that email and decides which of the four boxes to put it into. With these newsletters, Google sometimes sends them to Primary, sometimes Promotions, and sometimes Updates (the rules upon which Google makes this decision are not known and ever changing). If a particular newsletter is put into Primary or Updates then all is good; if, however, it is put into Promotions then, seemingly, many Gmail users don’t see it.

Usually, the newsletter is put into Updates but the last two (i.e. 14th and 21st July) were put into Promotions.

If this is happening to you, here are some ways that you can make sure that you see every newsletter.

1. Switch off the Primary, Social, Promotions and Updates folders in the email app on your device. The result of this is that all emails sent to you will be put into your Inbox. There is no downside to doing this.
2. Reply to this newsletter. Depending on how your email software is set up, simply replying to this newsletter will result in my email address (guy@localfoodconnect.org.au) being added to your address book. This is a process called ‘whitelisting’ and will then cause future newsletters to be placed in your Primary folder, which is where you want them. Reply to this newsletter
3. Add my email address (guy@localfoodconnect.org.au) to your address book manually. As above, this will cause future newsletters to be placed in your Primary folder, which is where you want them.
4. Start looking at your Promotions folder. Who knows what goodies you might find in there in addition to some of our newsletters.

Various articles that you might have missed

If you are one of the people who have missed the last two newsletters because of the Google shenanigans discussed above, here are some of the articles from those newsletters that you might like to read:

• Making simple sourdough bread by Lucinda Flynn.
• Aronia berries (chokeberries) by Jaimie Sweetman.
• Creating a beautiful, functional and plastic-free pantry by Angela Chung.
• Flourless orange and almond cake by Jen Willis.

Every newsletter deserves a good picture

Someone called Raj posted an album of pictures entitled Kitchen olympics.

Meg’s garden this month

Back in lockdown and I’m finding it hard to motivate myself to tackle the garden given the cold and wet weather. While the gardening jobs wait, I am baking winter favourites such as rice pudding and florentines. My repertoire of variations now includes the gluten-free version below. However, there are hints of change ahead as the golden wattle starts to bloom and brighten the landscape heralding warmer weather.

It’s still a good time to obtain fruiting canes and other bare-rooted edible plants while they are available. I have some canes of yellow/golden raspberry that I have planted in a new raised bed next to the red ones (variety unknown) that did extremely well last year. I am curious to see the differences between the red and yellow varieties over time and whether the yellow ones are as vigorous as the red. I highly recommend a raised bed or edge for raspberries to keep them contained.

Seed potatoes can be planted now for summer harvest. This year I have kept to the tried and true king edward and kipfler varieties. King edward is an excellent potato for roasting and a good all-rounder. I have planted some in a raised garden bed using a no-dig approach, layering with shredded newspaper, compost and straw. Some I have planted into large containers to see if I get an improved yield and I am looking forward to the first new potatoes.

Gluten-free florentines

1½ cups of slivered or flaked almonds
1½ cups of gluten free cornflakes
½ cup dried cranberries
½ cup sultanas
2 teaspoons orange zest (finely grated)
pinch of salt
½ cup caster sugar
2 tablespoons golden syrup
2 tablespoons gluten-free plain flour
100g butter
200g of gluten-free dark chocolate suitable for melting

Mix all the dry ingredients (including the dried fruit and zest) except the sugar in a large bowl.

Melt the butter, sugar and golden syrup in a saucepan until the sugar is dissolved. Add the flour and cook for 1-2 minutes then remove from the heat.

Add the butter mixture to the dry ingredients a bit at a time until well coated and sticking together. Place small mounds on a lined baking tray or use a greased and lined patty pan tin or muffin pan. Compress/ press each mound a little to condense the ingredients and help them stick together.

Bake at 180degC for 15 minutes. Cool on trays.

Once cool, melt the chocolate and dip each biscuit on one side and allow the chocolate to set.

Note: It is important to use baking paper or the biscuits will stick.

You can substitute ingredients easily; for example, I have used gluten-free pretzels crushed for about ½ cup of the cornflakes.

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 Chloe Thomson’s photo of 10 leafy greens with their names.

Proverb (or phrase) of the month

Mutton dressed as lamb. Meaning: a disparaging term for an older woman who is dressed in a style that is only suitable for a much younger woman. This is a British phrase that was first recorded in print in a journal of social gossip that someone called Mrs Frances Calvert compiled in 1811 (but only published in 1911) in which the then Prince of Wales (later George IV) was quoted as saying “Girl! Girls are not to my taste. I don’t like lamb; but mutton dressed like lamb!” In this case, ‘dressing’ referred to the preparation of food before cooking and the allusion was to a woman preparing herself for a romantic encounter.

Since then, whilst the term has always been derogatory, its meaning has changed a bit. When it was an economic necessity for a woman to marry while still of childbearing age, it used to refer a woman who was unsuccessful in making men believe that she was younger than she really was. Nowadays, it is more about the suitability or otherwise of a woman’s clothes and make up. In other words, the focus has moved from notions of marriageability to those of style.

Read about more food-related proverbs.

Gardening quote of the month

“I don’t like formal gardens. I like wild nature. It’s just the wilderness instinct in me, I guess.” by Walt Disney.

Read more gardening quotes.

Joke (or pun) of the week

Did you know that by replacing your chocolate bar with a grapefruit as a snack you can lose up to 90% of what little joy you still have left in your life?

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 lists 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

• Handy tips for food-growing at home: Saturday, 31st July, 2-4pm; free; Northcote.
• Memories of cooking with my mother: Tuesday, 10th August, 7-8.30pm; free; Coburg.
• Seed library working bee: Wednesday, 18th August, 1-4.30pm; free; Heidelberg West.
• How to control the Queensland Fruit Fly, with Angelo Eliades: Thursday, 24th August, 11am-midday; free; Watsonia.
• Food photography: Saturday, 28th August, 9.30am-12.30pm; $106 ($35 per hour); Eltham.
• Insect hotel workshop: Thursday, 2nd September, 10.30am-12.30pm; free; Doncaster.
• Farmers market workshop series – distribution and logistics: Tuesday, 7th September, 10-11.30am; $35 ($24 per hour); Alphington.
• Veggie gardening for beginners: Thursday, 16th September, 6.30-9pm; $55 ($22 per hour); Bullen Art and Garden.
• Beginning beekeeping course: Saturday, 18th September, 9am-4pm; $245 ($35 per hour); Edendale.
• Native edibles for companion planting: Saturday, 18th September, 9.30am-midday; $50 ($20 per hour); Bulleen Art and Garden.
• Flavours of Coburg food tour: Saturday, 18th September, 10am-1pm; $49 ($16 per hour); Coburg.
• Wicking beds (two days): Saturday, 18th September 10am to Sunday, 19th September 3pm; $220 ($22 per hour); CERES.
• Farmers market workshop series – the process of food business registration: Tuesday, 21st September, 10-11.30am; $35 ($24 per hour); Alpington.

July

• 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.
• Attracting pollinators to your garden: Thursday, 5th August, 6.30-8.30pm; free; Camberwell.
• 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.
• Apple scion sales and grafting demo: Saturday, 7th August, 10am-midday; $5; CERES.
• Make your own propagation box: Saturday, 7th August, 10.30-11.30am; free; Whittlesea.
• Introduction to winemaking course (4 sessions): starting Saturday, 7th August and ending Saturday, 18th September, each 2-4pm; $20; online.
• Farmers market workshop series – planning for growth: Tuesday, 10th August, 10-11.30am; $40 ($27 per hour); Alphington.
• Beekeeping for beginners: Thursday, 12th August, 6.30-8.30pm; free; Camberwell.
• Flavours of Coburg food tour: Saturday, 14th August, 10am-1pm; $49 ($16 per hour); Coburg.
• Kitchen gardens for schools and the community: Saturday, 14th August, 10am-3pm; $110 ($22 per hour); CERES.
• Bee hotel workshop: Saturday, 14th August, 10.30-11.30am; free; Whittlesea.
• Pick and eat – winter harvest: Saturday, 14th August, 10.30am-12.30pm; $41 ($20 per hour); Bulleen.
• Bakery Hill whisky distillery tour and tasting: Sunday, 15th August, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Beekeeping – beyond the basics: Thursday, 19th August, 6.30-8.30pm; free; Camberwell.
• 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.
• Growing fruit and veggies in small spaces: Sunday, 22nd August, 9.30am-12.30pm; $50 ($17 per hour); Bulleen Art and Garden.
• Bakery Hill whisky distillery tour and tasting: Sunday, 22nd August, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – promotion – customers and community: Tuesday, 24th August, 10-11.30am; $40 ($27 per hour); Alphington.
• Permaculture workshop: Saturday, 28th August, 9.30am-2.30pm; $90 ($18 per hour); Park Orchards.
• Introduction to growing vegetables: Saturday, 28th August, 10am-3pm; $115 ($23 per hour); Surrey Hills.
• Edible weeds walk: Saturday, 28th August, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 28th August, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Complete urban farmer (14 sessions) : starting Wednesday, 1st September, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.

September

• Permaculture Design Course with Pete the Permie (12 sessions): starting Thursday, 2nd September, 9am-4.30pm; $595 ($7 per hour); Ringwood.
• Complete urban farmer (14 sessions): starting Friday, 3rd September, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
• Sri Lankan cooking class: Friday, 3rd September, 1-3pm; $90 ($45 per hour); Surrey Hills.
• Beeswax wraps with Emma Grace: Friday, 3rd September, 7-9pm; $75 ($38 per hour); Surrey Hills.
• The art of espalier: Saturday, 4th September, 9.30am-midday; $55 ($22 per hour); Bulleen Art and Garden.
• Flavours of Coburg food tour: Saturday, 4th September, 10am-1pm; $49 ($16 per hour); Coburg.
• Organic vegetable gardening: Saturday, 4th September, 10am-3pm; $220 ($44 per hour); CERES.
• Australian plants expo: Saturday, 11th September, 10am-4pm; $5; Eltham.
• Seed saving workshop: Saturday, 11th September, 10-11.30am; free; Whittlesea.
• Nutrition gardening with Donna Livermore: Saturday, 11th September, 10am-3pm; $75 ($15 per hour); Edendale.
• Australian plants expo: Sunday, 12th September, 10am-4pm; $5; Eltham.

Upcoming events – cooking

Newly announced

• Sicilian arancini cooking class: Sunday, 22nd August, 2-4.30pm; $79 ($32 per hour); Fitzroy.
• Seasonal ferments: kimchi + kombucha: Saturday, 4th September, 9am-11.30pm; $95 ($38 per hour); Brunswick East.
• Sourdough bread workshop: Saturday, 4th September, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Indian dosa masterclass: Sunday, 12th September, midday-2.30pm; $89 ($36 per hour); Fitzroy.
• Preserving: Saturday, 18th September, 9am-2pm; $70 ($14 per hour); Kinglake.
• Intro to fermenting at home: Saturday, 18th September, 10am-midday; $70 ($35 per hour); CERES.
• Beginners cheese making class: Saturday, 18th September, 10am-3pm; $180 ($36 per hour); Thomastown.
• Beginners bread making: Sunday, 19th September, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Chinese cooking workshop: Sunday, 19th September, 10am-3pm; $10; Greensborough.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 19th September, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Become a junior chocolatier: Wednesday, 22nd September, 4 occurrences stating at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.

July

• Truffle and praline workshop: Thursday, 29th July, 6-10pm; $180 ($45 per hour); Blackburn.
• Rosa’s Friday traditional Italian cooking class: Friday, 30th July, 6-10pm; $155 ($39 per hour); Bundoora.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 31st July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.

August

• Beginners bread making: Sunday, 1st August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 1st August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Friday traditional Italian cooking class: Friday, 6th August, 6-10pm; $155 ($39 per hour); Bundoora.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 7th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Sicilian ravioli: Saturday, 7th August, midday-2pm; $95 ($47 per hour); Thomastown.
• Become a junior chocolatier: Sunday, 8th August, 10-10.45am; $40 ($53 per hour); Yarra Glen.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 8th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• The mighty booch – DIY kombucha: Tuesday, 10th August, 6.30-8.30pm; $80 ($40 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.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 14th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Sourdough workshop: Saturday, 14th August, 11am-3pm; $95 ($24 per hour); Kinglake.
• Triple cream brie cheese: Sunday, 15th August, 10am-4pm; $170 ($28 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 15th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 15th August, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Chocolate discovery class: Saturday, 15th August, 1.30-2.30pm; $48 ($48 per hour); Yarra Glen.
• Mozzarella making class: Sunday, 15th August, 2-4pm; $110 ($55 per hour); Thomastown.
• The ultimate biscuit class: Tuesday, 17th August, 10am-3pm; $160 ($32 per hour); Blackburn.
• French cooking workshop: Tuesday, 17th August, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Italian cooking – a main meal made with love: Wednesday, 18th August, 6-8pm; $70 ($35 per hour); Surrey Hills.
• Rosa’s Friday traditional Italian cooking class: Friday, 20th August, 6-10pm; $155 ($39 per hour); Bundoora.
• Wild fermentation class and edible forest tour: Saturday, 21st August, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Become a junior chocolatier: Saturday, 21st August, 10-10.45am and again at 11-11.45am; $40 ($53 per hour); Yarra Glen.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 21st August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 22nd August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• The ultimate biscuit class: Tuesday, 24th August, 10am-3pm; $160 ($32 per hour); Blackburn.
• Italian cooking – antipasto and dessert to die for: Wednesday, 25th August, 6-8pm; $70 ($35 per hour); Surrey Hills.
• Nonna & Mum’s cooking class: Thursday, 26th August, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Middle Eastern cooking: Friday, 27th August, 6-9.30pm; $65 ($19 per hour); Park Orchards.
• Rosa’s Friday traditional Italian cooking class: Friday, 27th August, 6-10pm; $155 ($39 per hour); Bundoora.
• Sourdough bread: Saturday, 28th August, 10am-12.30pm; $55 ($22 per hour); Park Orchards.
• Sourdough for beginners: Saturday, 28th August, 10am-1pm; $95 ($32 per hour); Whittlesea.
• Tortelloni and ravioli class: Saturday, 28th August, 10am-1pm; $110 ($37 per hour); Thomastown.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 28th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Breadmaking tips, techniques and troubleshooting: Saturday, 28th August, 1-3pm; $40 ($20 per hour); Park Orchards.
• Beginners bread making: Sunday, 29th August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 29th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Mozzarella cheese making: Sunday, 29th August, 2-4pm; $109 ($55 per hour); Fitzroy.
• Gozleme and baklava: Tuesday, 31st August, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.

September

• Cheesemaking workshop: Wednesday, 1st September, 10am-midday; $50 ($25 per hour); Bayswater North.
• Rosa’s Friday traditional Italian cooking class: Friday, 3rd September, 6-10pmpm; $155 ($39 per hour); Bundoora.
• Fermented vegetables: Saturday, 4th September, 10am-1pm; $85 ($28 per hour); Kinglake.
• Cooking dumplings: Saturday, 4th September, 10am-1pm; $50 ($20 per hour); Bayswater North.
• Gnocchi making class: Saturday, 4th September, 10am-1.30pm; $125 ($36 per hour) including lunch; Thomastown.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 4th September, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Chocolate discovery class: Saturday, 4th September, 1.30-2.30pm; $48 ($48 per hour); Yarra Glen.
• Feta and haloumi cheese making: Sunday, 5th September, 10am-4pm; $170 ($28 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 5th September, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• DIY kombucha: Saturday, 11th September, 10am-1pm; $80 ($27 per hour); Whittlesea.
• Raw food fundamentals: Saturday, 11th September, 10am-3pm; $110 ($22 per hour); CERES.
• Beginners bread making: Sunday, 12th September, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Introduction to Bulgarian cuisine cooking workshop: Sunday, 12th September, 11am-1pm; $65 ($33 per hour); Balwyn North.
• The ultimate biscuit class: Tuesday, 14th September, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sicilian cannoli: Sunday, 19th September, 2-4pm; $84 ($42 per hour); Fitzroy.

In 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.
• 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.
• Dumpling party: Thursday, 12th August, 6.30-8.30pm; $111 ($56 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.
• La cucina della Puglia: 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.
• Dumpling party: Thursday, 26th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• La cucina Toscana: Tuesday, 26th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Vietnamese cooking master class: Friday, 27th August, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 27th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 28th August, 10am-midday; $111 ($56 per hour); Richmond.
• Korean cooking master class: Saturday, 28th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 29th August, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 29th August, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 29th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Thursday, 2nd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Street food of Asia: Friday, 3rd September, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 4th September, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 4th September, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 4th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 5th September, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 5th September, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 5th September, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Dumpling party: Thursday, 9th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Gnocchi in tutta l’Italia: Thursday, 9th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Pizza making party: Friday, 10th September, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 10th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 11th September, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 11th September, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 11th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 12th September, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 12th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• A seafood feast: Tuesday, 14th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 16th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• La cucina della Puglia: Thursday, 16th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 17th September, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 17th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 18th September, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 18th September, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 18th September, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 19th September, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 19th September, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 19th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.

Thanks to all the people who have contributed to this week’s newsletter: Angela Chung, Chloe Cann, Julie O’Brien, Raffaela Ceddia, Sarah Willits, Susan Shaw and Vasundhara Kandpal.

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

Creating a beautiful, functional and plastic-free pantry

As envisioned a month or so ago, Angela Chung has now submitted her first article on eco-pantries. The subject is Pantry audit – create a beautiful, functional and plastic-free pantry and the full article can be found on our website.

The article starts by saying, “Have you ever felt it hard to find things in your pantry? Do you want to re-organise your pantry, but don’t know where you can start? Would you like to make your pantry much more functional and beautiful? I want to help you by sharing my tips from a recent pantry audit and organising session.” It then goes on to suggest a three step process:

1. Remove all the goods from your pantry, especially those in plastic packaging. Get yourself set up with new jars and containers, either by investing in good-sized new jars or by re-using your rescued jam/pickle jars. For similar goods, stick to the same shape or size, making them easy to arrange on shelves.
2. Place the jars on your shelves, ideally not more than two rows deep. Place frequently used items at eye level. Heavy bulk items can go on the bottom. Adjust shelf heights if needed. Items should be visible and reachable.
3. Re-fill your jars rather than buying pre-packaged food. This will make your pantry beautiful, functional and sustainable. The best way to do this is to find a bulk refill store, and bring your empty jars or produce bags when you shop.

Use simple, flexible, and easily removable labelling because the jars will need to be washed from time to time. Either paint pens or chalk pens can be applied directly to the glass jars and stay on well. You can use an embossing label maker available if handwriting is not your thing (just make sure to keep using the plastic label tapes).

Read the full article.

* * * * *

Angela is a professional interior designer who 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) and Macleod (at 5 Melrose Avenue, every Wednesday and Saturday, except Macleod Market days, 11am–2pm).

A new food relief centre in Greensborough

Greenhills Neighbourhood House has a food relief centre that offers fresh food, pantry items and toiletries on Thursdays and Fridays each week (except between Christmas and New Years). They also serve low-cost barista coffee. More generally, they offer support to everyone and can also give referrals to other connected programs. In line with their model of ‘donate what you can and take what you need’, they accept donations from the local community. They often organise swaps (of books, puzzles, plants and clothes) to reduce waste in the community. They have community composting and recycling programs plus a number of veggies beds.

Read their Local Food Directory page on our website. Welcome Janelle, Sarah and colleagues!

A new mid week pop-up farmgate in Alphington

Melbourne Farmers Markets have started a midweek pop-up farmgate, every Thursday, 2-5pm, at Alphington Community Farmgate, 2 Wingrove Street, Alphington (access via the pedestrian gate on Yarana Road). It will feature at least five of their farmers’ market stallholders collectively providing free-range eggs, sourdough bread, veggies and fruit.

Hint of the week

If you want to know what local food organisations exist in a particular suburb (or postcode), you can do so by going to our Local Food Directory, typing in the name of the suburb (or postcode) into the relevant field in the righthand sidebar, and clicking the search button. For example, if I type in the name of my suburb (Eltham), I get a list of 1 farmers’ market, 3 community gardens, 1 food swap, 10 local food producers and 6 outlets of local food food. Clicking any of these 21 organisations then gives me a page about that organisation, including photos.

Riddle of the week

I am a fruit. If you take away my first letter, I am a crime. If you take away my first two letters, I am an animal. If you take away my first and last letter, I am a type of music. What am I?

Answer: a grape.

Every newsletter needs a good graphic

As so many of you liked the graphic of tubers etc by the Mizielinscys in last week’s newsletter, here is their map of Australia. It features four archetypal Australian foods: macadamia nuts, meat pie, pavlova and vegemite.

Vasundhara’s recipe of the week – mung bean dahl

Dahl is the Hindi (Indian language) word for lentil.

Serves 2-3.

Ingredients

½ cup mung beans (use any other lentil – green lentil, red lentil black lentil)
2 teaspoons cumin
1 teaspoon red chilli powder (optional)
2 teaspoons turmeric
3-4 cloves
2 teaspoons salt, according to taste
2 cups fresh leafy veggies chopped (spinach, kale, silverbeet, bok choy, mustard greens, beetroot greens, etc)
1 teaspoon garam masala

Optional:
1 cup onions, diced
2 cups tomatoes, diced
2 green chillies
1 tablespoon ginger, finely chopped
4-5 garlic cloves
veggies – potatoes, okra, bottle gourd, beans, corns, peas
1 lemon

Method

Heat 1 tablespoon of oil. When the oil is hot, add the cumin and red chilli powder. Make sure you don’t burn the spices. Add water quickly. Add the lentils. Add the veggies, turmeric and salt. Add other veggies if you want.

Pressure cook on medium heat in a pressure cooker until it whistles or for 10 minutes. If not using a pressure cooker, boil until the lentil is soft and mushy.

Add the garam masala.

Squeeze fresh lemon (optional, lemon goes really well with some of the lentils) and add fresh coriander.

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

Which link was clicked most times in the last newsletter?

The most popular link last week was the graphical representation of around 60 edible and medicinal roots, rhizomes, tubers and bulbs.

Joke of the week

Courtesy of Susan Shaw.

An elderly man living alone in Eltham wanted to plant his annual tomato garden, but it was difficult work since the ground was hard. His only son, Paul, who used to help him, was in prison. The old man wrote a letter to his son and described his predicament:

Dear Paul,
I am feeling pretty sad, because it looks like I won’t be able to plant my tomato garden this year. I’m just getting too old to be digging up a garden plot. I know if you were here my troubles would be over because you would be happy to dig the plot for me, like in the old days.
Love, Dad.

A few days later he received a letter from his son.

Dear Dad,
Don’t dig up that garden. That’s where the bodies are buried.
Love, Paul.

At 4am the next morning, the police arrived and dug up the entire area without finding any bodies. They apologised to the old man and left. That same day the old man received another letter from his son.

Dear Dad,
Go ahead and plant the tomatoes now. That’s the best I could do under the circumstances.
Love, Paul.

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.

This week’s featured events

Winter garden wonder

On Sunday, 25th July, 1.30-3pm. Free. At the Span Community Garden in Thornbury. Book your place.

In this workshop, you will learn about:

• Why it’s great to grow your own food.
• Composting and creating healthy soil.
• How to propagate herbs and save seeds for next season.
• Seasonality and how to create a productive patch at home.
• Local community gardens that you can join.

Click here to read about Span Community Garden.

Flavours of Coburg food tour

8 planned occurrences during the balance of 2021, on Saturdays 14th August, 4th September, 18th September, 2nd October, 16th October, 13th November, 27th November and 11th December, each 10am-1pm. $49 ($16 per hour). Meet at Coburg library. Book your place.

You will experience the cultural delights of 6 different countries over 8 unique food stops. With a mixture of sweet and savoury tastings, you will soon discover that Coburg is an ideal foodie destination for anyone who’s tired of the ‘standard’ menu items you find in most modern cafes. Bursting with atmosphere, each foodie stop brings its own ‘personal touch’ with business owners proud of their cultural heritage, so obviously reflected in the food they prepare, the way they serve it and the way they interact with their customers. But that’s not all … you will also pop into a Middle-Eastern gold jewellery shop to learn the cultural significance of various pieces, learn some local history and the best local foodie tips.

Upcoming events – not cooking

Newly announced

• Live like tomorrow matters (5 sessions): 5 weekly sessions starting Tuesday, 20th July, 10-11am; $190 ($38 per hour); Surrey Hills.
• Food photography: Sunday, 25th July, 9am-4pm; $255 ($36 per hour); Croydon.
• Winter garden wonder: Sunday, 25th July, 1.30-3pm; free; Thornbury.
• Jam making workshop: Sunday, 25th July, 1.30-4.30pm; $12; Burnley.
• Attracting pollinators to your garden: Thursday, 5th August, 6.30-8.30pm; free; Camberwell.
• Beekeeping for beginners: Thursday, 12th August, 6.30-8.30pm; free; Camberwell.
• Beekeeping – beyond the basics: Thursday, 19th August, 6.30-8.30pm; free; Camberwell.
• Growing fruit and veggies in small spaces: Sunday, 22nd August, 9.30am-12.30pm; $50 ($17 per hour); Bulleen Art and Garden.
• Permaculture Design Course with Pete the Permie (12 sessions): starting Thursday, 2nd September, 9am-4.30pm; $595 ($7 per hour); Ringwood.
• Complete urban farmer (14 sessions): starting Friday, 3rd September, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
• Sri Lankan cooking class: Friday, 3rd September, 1-3pm; $90 ($45 per hour); Surrey Hills.
• Beeswax wraps with Emma Grace: Friday, 3rd September, 7-9pm; $75 ($38 per hour); Surrey Hills.
• The art of espalier: Saturday, 4th September, 9.30am-midday; $55 ($22 per hour); Bulleen Art and Garden.
• Flavours of Coburg food tour: Saturday, 4th September, 10am-1pm; $49 ($16 per hour); Coburg.
• Organic vegetable gardening: Saturday, 4th September, 10am-3pm; $220 ($44 per hour); CERES.

July

• Seed saving workshop: Wednesday, 14th July, 2-3.30pm; $5; Greensborough.
• Moreland Local Food Forum and networking: Wednesday, 14th July, 5.30-7.30pm; free; Brunswick.
• 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.
• Intro to urban farming (8 sessions): 8 sessions, starting Thursday, 15th July, 9.30am-1.30pm; $131 ($4 per hour) or $72 concession; Preston.
• 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.
• Queensland fruit fly workshop: Saturday, 17th July, 2-3.30pm; free; Macleod.
• Reduce food waste and make compost: Saturday, 17th July, 2-4pm; free; Reservoir.
• 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.
• 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.
• Introduction to winemaking course (4 sessions): starting Saturday, 7th August and ending Saturday, 18th September, each 2-4pm; $20; online.
• Farmers market workshop series – planning for growth: Tuesday, 10th August, 10-11.30am; $40 ($27 per hour); Alphington.
• Flavours of Coburg food tour: Saturday, 14th August, 10am-1pm; $49 ($16 per hour); Coburg.
• Kitchen gardens for schools and the community: Saturday, 14th August, 10am-3pm; $110 ($22 per hour); CERES.
• Bee hotel workshop: Saturday, 14th August, 10.30-11.30am; free; Whittlesea.
• Pick and eat – winter harvest: Saturday, 14th August, 10.30am-12.30pm; $41 ($20 per hour); Bulleen.
• Bakery Hill whisky distillery tour and tasting: Sunday, 15th August, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• 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.
• Bakery Hill whisky distillery tour and tasting: Sunday, 22nd August, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – promotion – customers and community: Tuesday, 24th August, 10-11.30am; $40 ($27 per hour); Alphington.
• Permaculture workshop: Saturday, 28th August, 9.30am-2.30pm; $90 ($18 per hour); Park Orchards.
• Introduction to growing vegetables: Saturday, 28th August, 10am-3pm; $115 ($23 per hour); Surrey Hills.
• Edible weeds walk: Saturday, 28th August, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 28th August, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Complete urban farmer (14 sessions) : starting Wednesday, 1st September, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.

Upcoming events – cooking

Newly announced

• Sourdough workshop: Saturday, 14th August, 11am-3pm; $95 ($24 per hour); Kinglake.
• French cooking workshop: Tuesday, 17th August, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Sourdough for beginners: Saturday, 28th August, 10am-1pm; $95 ($32 per hour); Whittlesea.
• Gozleme and baklava: Tuesday, 31st August, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Feta and haloumi cheese making: Sunday, 5th September, 10am-4pm; $170 ($28 per hour); CERES.

July

• Rosa’s Friday traditional Italian cooking class: Friday, 16th July, 6-10pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Friday traditional Italian cooking class: Friday, 23rd July, 6-10pm; $155 ($39 per hour); Bundoora.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 24th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 25th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Friday traditional Italian cooking class: Friday, 30th July, 6-10pm; $155 ($39 per hour); Bundoora.
• Tortelloni and ravioli class: Saturday, 31st July, 10am-1pm; $110 ($37 per hour); Thomastown.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 31st July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.

August

• Beginners bread making: Sunday, 1st August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 1st August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• Rosa’s Friday traditional Italian cooking class: Friday, 6th August, 6-10pm; $155 ($39 per hour); Bundoora.
• Sourdough bread workshop: Saturday, 7th August, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 7th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Sicilian ravioli: Saturday, 7th August, midday-2pm; $95 ($47 per hour); Thomastown.
• Become a junior chocolatier: Sunday, 8th August, 10-10.45am; $40 ($53 per hour); Yarra Glen.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 8th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• 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.
• The mighty booch – DIY kombucha: Tuesday, 10th August, 6.30-8.30pm; $80 ($40 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.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 14th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Triple cream brie cheese: Sunday, 15th August, 10am-4pm; $170 ($28 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 15th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 15th August, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Chocolate discovery class: Saturday, 15th August, 1.30-2.30pm; $48 ($48 per hour); Yarra Glen.
• 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.
• Italian cooking – a main meal made with love: Wednesday, 18th August, 6-8pm; $70 ($35 per hour); Surrey Hills.
• Become a junior chocolatier: Saturday, 21st August, 10-10.45am and again at 11-11.45am; $40 ($53 per hour); Yarra Glen.
• 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.
• Italian cooking – antipasto and dessert to die for: Wednesday, 25th August, 6-8pm; $70 ($35 per hour); Surrey Hills.
• Nonna & Mum’s cooking class: Thursday, 26th August, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Middle Eastern cooking: Friday, 27th August, 6-9.30pm; $65 ($19 per hour); Park Orchards.
• Sourdough bread: Saturday, 28th August, 10am-12.30pm; $55 ($22 per hour); Park Orchards.
• Tortelloni and ravioli class: Saturday, 28th August, 10am-1pm; $110 ($37 per hour); Thomastown.
• Breadmaking tips, techniques and troubleshooting: Saturday, 28th August, 1-3pm; $40 ($20 per hour); Park Orchards.
• Beginners bread making: Sunday, 29th August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Mozzarella cheese making: Sunday, 29th August, 2-4pm; $109 ($55 per hour); Fitzroy.

In 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.
• 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.
• La cucina della Puglia: 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.
• Dumpling party: Thursday, 26th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• La cucina Toscana: Tuesday, 26th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Vietnamese cooking master class: Friday, 27th August, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 27th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 28th August, 10am-midday; $111 ($56 per hour); Richmond.
• Korean cooking master class: Saturday, 28th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 29th August, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 29th August, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 29th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Thursday, 2nd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 2nd September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Street food of Asia: Friday, 3rd September, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 4th September, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 4th September, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 4th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 5th September, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 5th September, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 5th September, 6.30-8.30pm; $127 ($64 per hour); Richmond.