Aug 262021
 

Thanks to all the people who have contributed to this week’s newsletter: Ally Shepherd, Amanda Coombes, Angelo Eliades, Choon Yin Yeok, Choy Lai, Christine Kay, Doris Glier, Dorothy Kwak, James Petty, Jill Renison, Lee Hirsh, Lucinda Flynn, Mala Plymin, Megan Goodman, Nada Cunningham, Pauline Webb, Robin Gale-Baker, Soo Mei Leong and Stuart Rodda.

How to plant seeds in punnets (by Robin Gale-Baker)

[Robin, from Sustainable Macleod writes a regular monthly column for this newsletter. A longer version of the material below can be found on our website.]

It’s time to plant seeds in punnets for the spring veggie and flower garden. A seed is essentially a hard outer covering with an embryo inside and your job is to allow that embryo to develop in prime conditions. This article provides some tips for optimum results.

Select an Australian Standards seed raising mix (and later a potting mix). Never use garden soil in punnets as it is too heavy and compacts. Seed raising mix is much finer than potting mix and, when firmed down, prevents small seeds falling through the mix and disappearing out the drainage holes. It also doesn’t contain much in the way of nutrients which is a good thing as you do not want your seedlings growing too fast and crowding as this leads to ‘damping off’ whereby your seedlings collapse due to pathogen growth.

Fill your punnets with seed raising mix to 1cm below the rim. Using a second filled, watered punnet, place it inside the first punnet and use it as a weight to firm down the mix so it forms a flat seed bed and then water it well. For all seed types except for cucurbits (see next paragraph) and lettuce (see the following paragraph), sprinkle your seed onto this moist surface, cover with 1cm of soil (or whatever is suggested on the seed packet) and water again gently.

Cucurbit seeds, such as pumpkin, cucumber, zucchini and melon, are large seeds with a flattish surface. If laid in the punnet horizontally, water can pool on the upper surface of these seeds, causing rotting. Instead, plant these vertically into the seed bed with the pointy end upward, and cover with around 2cm of the mix.

Lettuce seeds germinate in light so they should not be covered with seed mix. Rather, prepare a firm, moist seed bed, sprinkle the seed onto this and press the seed down so that it connects with the moist bed. This means that, when it germinates and roots begin to emerge, those roots will be ‘in touch’ with the soil and able to penetrate it rather than laying along its surface.

When the seeds have germinated and the seedlings are at the 4 leaf stage (2 pairs of leaves), they are ready to transplant into seed trays. Use a good quality potting mix which will contain a balance of nutrients, drain freely and be more open allowing roots to develop unimpeded. When you transplant, take out a clump at a time and gently pull the roots apart. Hold the seedlings by the leaves not the stem.

Most veggie seeds can be started in punnets but root vegetables are best planted direct into soil cultivated to a fine tilth.

Read the full article.

Pole loppers (by Stuart Rodda)

[Stuart, from Eltham, has written numerous articles for this newsletter about garden tools. This article on pole loppers is one of a series of articles on cutting tools

To cut small branches off higher limbs of trees you can use a pole lopper, where the cutting blade is mounted on one end of the pole and the operating handle on the other. The transfer of force from the operating handle to the blade can be via a steel rod, a rope, or a plastic band.

The photo shows the three types:

  1. A heavy green steel model, fixed length, with a hook/blade at the cutting end, using a lever connected to a steel pulling rod to exert maximum cutting force. This design has the advantage that the hooked end can be placed on the branch and will not slip while you concentrate on pulling the lever.
  2. A grey steel tube model, extendable in length and locked at the chosen length with a twisting motion, using a white plastic rope which pulls the cutting blade. Pole loppers operated by rope have the huge disadvantage that the rope tends to get caught in branches or twisted around the pole in use.
  3. A square extendable aluminium tube model from Aldi which uses flat plastic bands to transfer the pulling force part way along the outside of the tube, and an internal steel cable to operate the cutting blade. This design prevents snagging of the external pulling band or internal cable. The Aldi model can extend to around 3m in length, avoiding the need to climb on a ladder to reach the top of small trees for pruning. This is by far the best design due to its light weight and versatility. It is an Aldi special which means it only becomes available occasionally (but similar models exist at Bunnings at higher prices).

For the cutting of larger diameter wood from ground level in hard-to-reach places and at greater heights, saws, including pole-mounted chainsaws, offer a cheap and convenient alternative to hiring a professional arborist. (Saws will be covered in a separate article.)

How to make your own mini greenhouse (by Lucinda Flynn)

Lucinda, from Hurstbridge, has made a short (1 minute) video for this newsletter on how to make you own mini greenhouse. Watch the video.

Yes, you did know (sort of)

Last week, Louise Nolan asked if it was ok to compost her kitty litter after solarising it. Several of you have replied.

Angelo Eliades: “Pet litter, either dog or cat, should never be used in regular composting systems under any circumstances. It should never be used at any stage of breakdown in any garden beds, especially where produce is being grown. The poop carries lots of pathogens and it’s not viable to sterilise it in any way for handling as a garden soil amendment material. It should therefore never be put into a compost bin that needs to be emptied, or mixed into soil that will be dug or handled. The only safe disposal method that would recycle the material is to dig it deep into the soil in areas that aren’t disturbed, such as unused areas, areas under trees (don’t cut into their roots) or mulched garden paths away from veggie garden beds.

Jill Renison: “I have a similar problem which I have not satisfactorily resolved as yet. Cats carry toxoplasmosis, which can infect other animals. I used to flush cat poo down the toilet, but stopped when I read that sea creatures, such as otters, can be infected by doing this. I keep all cat waste products well away from my compost bins and food gardens. I used to put the urine-soaked recycled paper waste pellets on a non-productive part of the garden, but they take forever to decompose and are unsightly. You can buy special composting buckets for animal waste that you partially bury in the garden, but this doesn’t solve the problem of the used litter.

James Petty: “I can’t answer your question about solarising the kitty litter but I have been running a little experiment composting my dog’s poo. It goes in a separate small compost bin that I picked up off the street along with a carbon material (straw, dried leaves/grass clippings, sawdust), and regular watering to keep it moist. Plus an occasional shovel-load from my normal compost. It works extremely well (see photo)! The issue of using it on the garden never arises because it breaks down so quickly the bin never fills up.

Yet more on contaminated compost

A couple of weeks ago, Louise Nolan discussed how many of her tomato plants had died after using contaminated compost and cited an ABC article on the subject. Ally Shepherd has now written in: “I experienced a very small amount of soil contamination in my summer crops last year which caused plant deformation and leaf curling (see the photo of my dahlias). After reading the ABC article, I joined the Soil contamination Victoria’ Facebook group, which has become an interesting resource for me. I am still a young gardener so, before I worked out that it was soil contamination, I actually chopped the curled parts off my dahlias and sunflowers which were producing deformed flowers and the new growth actually looked like normal. I have been improving the soil this year so it will be interesting to see if my crops this summer will still be affected.

The community gardens at Collingwood Children’s Farm

Some of you may know that there is a large community garden at Collingwood Children’s Farm, which dates back to 1979 and is mainly comprised of allotments. You may also be aware that the farm recently closed the community garden, ostensibly for safety reasons. If you want to read how the closure has played out in the media, google ‘collingwood childrens farm community garden’ and choose the news option.

Anyhow, newsletter Mark Sanders has recently posted two important articles about the closure on the Moreland Food Gardens Network website. The first article, entitled protecting public land: why we’re refurbishing the community gardens at the Collingwood Children’s Farm, is by a member of the Committee of Management for Collingwood Children’s Farm. The second article, entitled protecting public participation: why gardeners are protesting their exclusion from the Collingwood Children’s Farm Community Gardens, is by two of the community garden’s gardeners.

The photo competition

Last week’s competition

The theme was ‘springtime’ and we had 17 entries. The winner, as judged by our ad hoc panel, was Choon Yin Yeok’s photo of her front garden.

Australian clematis, aka goat’s beard (Clematis aristata)
Dorothy Kwak (Panton Hill Winery)
Daffodils (Narcissus pseudonarcissus)
Doris Glier
Daffodils (Narcissus pseudonarcissus)
Pauline Webb
 
The daffodils in my front lawn.
Eastern rosellas
Nada Cunningham
 
Posing in front of Westringia ‘wynyabbie gem’ and Hakea ‘burrendong beauty’.
Echidnas
Nada Cunningham
2 of 5 that I saw a few days ago. Mating season.
COMMENDED
Happy wanderer (Hardenbergia violacea)
Dorothy Kwak (Panton Hill Winery)
Hellebore reverse picotee (Helleborus x hybridus)
Amanda Coombes
COMMENDED
Japanese andromeda (Pieris japonica)
Christine Kay
 
Rarely seen by me as I am usually travelling around Australia at this time of the year.
My front garden
Choon Yin Yeok
THE WINNER
Nectarine
Dorothy Kwak (Panton Hill Winery)
Orchid
Mala Plymin
 
I love the colours and the flowers last ages.
Peach
Amanda Coombes
 
A dwarf variety. The bees have been having a field day! Brings such joy, especially during lockdown.
Plum
Amanda Coombes
 
Double grafted. A real space saver in my standard suburban block.
Spring blossom
Lee Hirsh
Sundew (Drosera)
Dorothy Kwak (Panton Hill Winery)
Tickled pink
Soo Mei Leong
 
The salvia’s pannicle blooms look both sculptural and sensational.
Wattle
Dorothy Kwak (Panton Hill Winery)
   
This week’s competition

As we are still in lockdown, we are going to have another photo competition. The theme this week is ‘colour’: your photo’s subject(s) can be either animate or inanimate but they have got to be colourful! In the right composition, black or white can also qualify as colourful.

To get you started, the photo right is of a flower of my queen’s-tears (Billbergia nutans).

Email your photos, including the names of any of the plants or animals featured and, if appropriate, some words about the photo.
 
 

What seeds to plant in September

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

Cucurbits

Cucumber
Gourd
Pumpkin
Rockmelon
Watermelon
Zucchini

Other warm season veggies

Basil
Beans
Capsicum
Chilli
Eggplant
Sweetcorn
Tomato

Leafy greens

Lettuce
Mustard greens
Parsley
Rocket
Silverbeet

Roots

Beetroot
Carrot
Jerusalem artichoke
Parsnip
Potato
Radish

Other veggies

Asparagus
Celery
Chives
Coriander
Globe artichoke
Leeks
Rhubarb
Shallot
Spring onions

It’s Spring time! Time to get planting! I try and plant all my warm season veggie seeds in September – that way, if they fail to germinate, I can try again in October.

Helen Simpson has previously written growing guides for many of the warm season veggies, namely: basil, chilli, cucurbits and tomatoes. Robin Gale-Baker has previously written about how to grow eggplants and capsicums and tomatoes. And Helen has written more generally about Spring veggie garden preparation.

Meg’s garden this month

I woke up this morning to the sight of a very large tree uprooted, its extended heavy branches taking out two vegetable beds, my apricot and blood plum trees. It is with some sadness that I start to cut and remove the mess and repair the damage. However, I now have three new planting holes for new bare-rooted stock that will hopefully over time provide fruit for the kitchen. It is not too late to find bare-rooted fruit trees, berry canes or vines.

With the loss of the tree, I now have far more light reaching the veggie garden beds. It is time to start preparing for the new season of plantings. The spent winter brassicas are removed and the beds are dug over and top-dressed with compost. I spend some time supporting and tying in the broad beans as they start to hit their stride.

While the end of the winter crops are being removed, my citrus trees just keep on giving, with oranges and mandarins abundant. Boxes of citrus sit outside the front gate for passers-by. I could do a lockdown citrus walk of our neighbourhood and count the signs for ‘free lemons’. I have so many mandarins that I have made a mandarin version of this marmalade as well as the usual orange (substitute about 10-15 small mandarins). At this time of year, any recipes that use citrus fruit are welcome.

Marmalade

5 oranges
1 lemon
1 litre of water
1Kg jam-setting sugar

(Note: you can use normal sugar, but you then need to cook the marmalade for longer).

Wash the fruit and cut very finely, removing the seeds. Place the fruit into a bowl and cover with water then leave overnight.

Add the fruit and water to a heavy based saucepan, bring to boil then simmer for about 1 hour.

Add the sugar and stir until dissolved. Bring to boil for about 10-15 minutes then test the consistency on a cold plate or surface.

Seal in sterilised jars.

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

In case you missed them …

Here are some of the articles from the past month’s newsletters:

Which link was clicked most times in the last newsletter?

The most popular link last week was the animated Peter Rabbit film from the United Nations.

Proverb (or phrase) of the month

Easy as pie. Meaning: very easy. This phrase is of mid-19th Century American origin and the easiness comes from the eating rather than from the making. Piece of cake has a similar meaning and for similar reasons.

There are many similes in English that have the form ‘as X as Y’, where some property X is being highlighted together with an example Y of something that is supposedly well known to display that property. Here are some food-related examples:

As alike as two peas in a pod.
As American as apple pie.
As brown as a berry.
As cool as a cucumber.
As dead as mutton.
As different as chalk and cheese.
As difficult as nailing jelly to a tree.
As dry as a bone.
As flat as a pancake.
As happy as a clam.
As keen as mustard.
As mild as milk.
As nutty as a fruit cake.
As red as a beetroot.
As sure as eggs is eggs.
As sweet as a nut.
As sweet as pie.
As useless as a chocolate teapot.
As warm as toast.

Read about more food-related proverbs.

Gardening quote of the month

Keep love in your heart. A life without it is like a sunless garden when the flowers are dead.” by Oscar Wilde.

Read more gardening quotes.

Joke (or pun) of the week

A sandwich walks into a bar. The barman says “Sorry we don’t serve food in here.

Read more jokes.

Upcoming events – introduction

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

Website calendars 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, deferred or moved online.

Upcoming events – not cooking

Newly announced
Cancelled

Obviously, all the planned events between now and 2nd September will no longer happen because of the lockdown.

Also cancelled are the various beekeeping events in Camberwell, namely Beekeeping for beginners on 4th September and Beekeeping – beyond the basics on 11th September. Plus urban foraging on 4th September in Forest Hill.

September
October

Upcoming events – cooking

Newly announced
Cancelled

Obviously, all the planned events between now and 2nd September will no longer happen because of the lockdown.

September
October
In 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.
  • Dumpling party: Thursday, 23rd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Friday, 24th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Thai cooking master class: Friday, 24th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 25th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Japanese cooking master class: Saturday, 25th September, 2-5pm; $189 ($63 per hour); Richmond.
  • Korean cooking master class: Saturday, 25th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 26th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Mexican cooking master class: Sunday, 26th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Spanish cooking master class: Sunday, 26th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Thursday, 30th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Thursday, 30th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Street food of Asia: Friday, 1st October, 2-4.30pm; $168 ($67 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Friday, 1st October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Saturday, 2nd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Indian cooking master class: Saturday, 2nd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Indonesian cooking master class: Saturday, 2nd October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 2rd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Italian cooking master class: Sunday, 3rd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Pizza making party: Sunday, 3rd October, 6.30-8.30pm; $127 ($64 per hour); Richmond.
  • Nonna’s comfort food (Italian): Tuesday, 5th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 7th October, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • The cuisine of Central Italy: Thursday, 7th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Pizza making party: Friday, 8th October, 2-4pm; $127 ($64 per hour); Richmond.
  • Indian cooking master class: Friday, 8th October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 9th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Chinese cooking master class: Saturday, 9th October, 2-5pm; $168 ($56 per hour); Richmond.
  • Going native Australia: Saturday, 9th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Sunday, 10th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Vegan cooking master class: Sunday, 10th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • A seafood feast: Tuesday, 12th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 14th October, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Sicilian food: Thursday, 14th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Japanese cooking master class: Friday, 15th October, 2-5pm; $189 ($63 per hour); Richmond.
  • Chinese cooking master class: Friday, 15th October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 16th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Thai cooking master class: Saturday, 16th October, 2-5pm; $168 ($56 per hour); Richmond.
  • Street food of Asia: Saturday, 16th October, 6.30-9pm; $168 ($67 per hour); Richmond.
  • Dumpling party: Sunday, 17th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Sunday, 17th October, 2-5pm; $168 ($56 per hour); Richmond.
  • Japanese cooking master class: Sunday, 17th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Tuesday, 19th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
Aug 182021
 

Thanks to all the people who have contributed to this week’s newsletter: Angela Chung, Cameron Cairns, Louise Nolan, Olwyn Smiley, Robert Lastdrager, Ruth Williams, Stuart Rodda 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).

Let’s have another photograph competition!

With the latest extension to the lockdown, lots of the upcoming food-related events are obviously being cancelled. One upside of this (and there aren’t many) is that it means that there is space for some photos in next week’s newsletter. And springtime is upon us. So, submit your springtime photos to our springtime photo competition, with plaudits for the best photos. To get you started, here is a photo of my currently flowering heart-leaf flame pea (chorizema cordatum).

Email your photos, including the names of any of the plants featured and, if appropriate, some words about the photo.

Pantry food containers: glass or plastic? (by Angela Chung)

Building on her July article on creating a beautiful, functional and plastic-free pantry, Angela Chung has now written an article on glass versus plastic food containers. The table below summarises her assessment.

Factor Feature and benefit Glass Plastic
Purpose Transparency: easy to see contents Yes Yes
Durability from stain and scratch Yes No
Stackable Not so much Yes
Transportable: lightweight No Yes
Keep food better flavour and fresh Yes No
Children friendly / not breakable No Yes
Large bulk capacity more than 2 litres No Yes
Easily washable from stain and smell Yes Not always
Personal health Safe from chemical releases Yes Not always
Environment Recyclable Yes Limited
Cost Inexpensive and affordable No Yes
Aesthetics Better looks Yes No
Total score of ‘yes’ 7 6

 
Her analysis is then:

  1. Plastic is convenient, lighter, cheaper and a space saver.
  2. Glass is beautiful and always looks new.
  3. Glass is better for the environment.
  4. Glass is safer for health.

Her conclusion is that, on balance, she now chooses glass except for containers of large bulk food items.

And if you still want to use lightweight, affordable plastic containers, she suggests that you make sure that you get high quality, BPA-free containers, clean them often, and keep using them as long as you can.

Read the full article.

Loppers (by Stuart Rodda)

[Stuart Rodda, from Eltham, has written numerous articles for this newsletter about garden tools. This article on loppers is one of a series of articles on cutting tools, which started with last week’s article on secateurs.]

The leverage from the longer handles, and two-handed operation of loppers, allows much greater force to be applied to the wood than with secateurs and therefore wood of greater diameter can be cut, up to around 4cm.

The four loppers shown in the photo far right are: a simple German wooden handled model (extremely strong, light and effective); a smaller green plastic lever/ratchet anvil type; and two models with extending handles which make it easy to prune branches out of arm’s reach. The left hand photo then shows the two extendable models in their extended positions.

The most versatile of these four loppers is the Aldi model, which has sliding aluminium arms incorporating a push-button locking system for extending the arms from around 60cm up to 1.2m, which, in turn, give extra reach and also extra leverage for cutting branches up to about 4cm diameter.

More on secateurs

Following Stuart’s article last week on secateurs, Olwyn Smiley has written in: “May I add another thing to look for when buying secateurs? Bright-coloured handles! I bought a terrific pair of (expensive) Japanese secateurs, the best I have ever used. However, their handles were just metal, no bright covering, and I lost them in the garden for quite some time. A friend’s ministrations with coca cola (to remove rust), oil, and a sharpening stone has brought them back to life thankfully, and they have since been given a coat of fluoro orange paint to stop them getting lost again.

More on contaminated compost

Last week, Louise Nolan discussed how many of her tomato plants had died after using contaminated compost and asked if anyone else has had a similar experience. Only one person replied, Ruth Williams, who said: “I bought some soil that contained compost in September last year and the same thing happened to my tomatoes. Interestingly, the perennial basil that I have in the same bed seems to be thriving. Not only have I wasted the cost of the soil and the plants, I also had to have the soil removed from the garden beds. Is there any recourse for people buying contaminated soil or compost?” Please email me if you know the answer to Ruth’s question.

A new community garden in Brunswick

Bulleke-bek Park Community Garden is in the new Bulleke-Bek park near Anstey station in Brunswick. In a small community park in a high-density neighbourhood, the garden is a space for the many local people who live in apartments to cultivate a little bit of green. It comprises around six wicking beds and a food forest, initially established planted in 2020. The harvest is for anyone and everyone in the community. The garden is open to the public and there is substantial foot traffic, with children visiting from the playground close by and Brunswick folk passing through the park on their way to Sydney Road. Those involved in the garden meet once a month to discuss planting and projects, and to share a cup of tea or coffee – see their Facebook page for dates and times. Read their page in our Local Food Directory. Welcome Aileen, Naomi and colleagues!

That brings the total number of community gardens in our directory to 59, including 11 in Moreland.

Do you want?

Cameron Cairns has written in: “I have 18 food grade 8Kg (~10L) buckets (with handles and lids) in good condition to give away to anyone who would like some or all as part of an upcycle project. They were originally for haloumi (from a local bakery) and have only been used to transport (on foot) spent coffee grounds home to my compost. Pick up required, Brunswick area, can arrange for it be contactless. If interested, email me.

Do you know?

Louise Nolan recently acquired an indoor cat but has a dilemma regarding the used kitty litter. She buys decomposable kitty litter made from corn, which then clumps with the poop and urine and can be flushed down the toilet (as per the manufacturer instructions). She thought that she could throw the remaining corn litter at changeover time into her compost bin. But she has now been told that the contents needs to be left to break down for 18 months to destroy any bacteria, pathogens, etc before being using on the garden, especially on the veggie beds. Her question is this: if she places the used cleanish kitty litter into a black plastic bag with some carbon material and then leaves it in the sun for a month or so, will the pathogens be killed off in the heat? If so, could she then throw the solarised contents into the compost bin and utilise the compost so much quicker? Email your answers.

Have you seen?

Have you (or your children) seen the short animated Peter Rabbit film from the United Nations. If not then you should and it will only take 1 minute of your time. The UN, like Peter, apparently thinks that people should: eat more fruits and vegetables; buy local and seasonal food; grow food at home; and waste less food.

Did you know?

Did you know that there is such a thing as Potato Photographer of the Year? In the picture right, which is a homage to Edvard Munch, the background is made of potato peel dipped in paint and the person’s head is a carved potato.

Another article by Angelo Eliades

How much potting mix does a garden pot hold? Spoiler alert: 1/3 * pi * h * (r^2 + R^2 + r*R).

Cantankerous (by Robert Lastdrager, from Montmorency)

Last night I woke
to the sound of heavy rain
and howling winds
harassing an empty can down my street.

Its hollow cries demanded attention
as it slid and clattered painfully
into rain swollen gutters.

Ignoring the current
it drew breath and spun, rattling
back into the road.

Defiant.

It continued to grate and hesitate
tinking and tonking
until a lone speeding car approached
crushing its armour
and its emptiness.

Recycling can be so satisfying.

Read more local food-related poems on our website.

Oil-free mushroom sauce (by Vasundhara Kandpal)

[We are running short of recipes. If you have a recipe that you would like to share with the rest of us, email it to me.]

[Vasundhara Kandpal is a professional cook who is based in Eltham and part of Green Karma.]

Ingredients

1 teaspoon oil or 2 tablespoons broth
2-3 cup mushrooms, thinly sliced
3 cloves of garlic minced or crushed
2 tablespoons finely chopped onion or shallots
1 teaspoon dried herbs (e.g. rosemary and thyme) or 1-2 tablespoons fresh
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup white wine
1 teaspoon mustard condiment, or use ¼ teaspoon ground mustard + ½ teaspoon vinegar
1 cup cashew cream (⅓ cup cashews blended with 1 cup water)

Method

Heat the oil or broth in a skillet over medium heat. Add the sliced mushrooms and cook until golden. 5 to 8 minutes.

Add the garlic and onion and cook for a minute. Add the herbs, salt and pepper and mix in. Add the wine and mix in and bring to a boil.

Add the mustard and mix. Add the cashew cream of choice and mix. Bring to a boil.

Taste and adjust the flavour if needed. Adjust the consistency with veggie broth if needed.

Garnish with fresh herbs and serve over cauliflower steaks, roasted veggies, mashed veggies, veggie meat loafs or burgers, grilled mushrooms, etc.

Refrigerate for up to 4 days.

Read more of Vasundhara’s recipes.

Which link was clicked most times in the last newsletter?

The most popular link last week was the page about Japanese artist Lito Leaf Art.

Joke (or pun) of the week

If a vegetarian eats vegetables, what does a humanitarian eat?

Read more jokes.

Upcoming events – introduction

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

Website calendars 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, deferred or moved online.

Upcoming events – not cooking

Newly announced
Cancelled

Obviously, all the planned events between now and 2nd September will no longer happen because of the lockdown.

Also, the Australian plants expo on Saturday, 11th September and Sunday, 12th September has been cancelled.

September
October

Upcoming events – cooking

Newly announced
Cancelled

Obviously, all the planned events between now and 2nd September will no longer happen because of the lockdown.

Rescheduled
September
October
In 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.
  • Dumpling party: Thursday, 23rd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Friday, 24th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Thai cooking master class: Friday, 24th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 25th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Japanese cooking master class: Saturday, 25th September, 2-5pm; $189 ($63 per hour); Richmond.
  • Korean cooking master class: Saturday, 25th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 26th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Mexican cooking master class: Sunday, 26th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Spanish cooking master class: Sunday, 26th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Thursday, 30th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Thursday, 30th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Street food of Asia: Friday, 1st October, 2-4.30pm; $168 ($67 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Friday, 1st October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Saturday, 2nd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Indian cooking master class: Saturday, 2nd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Indonesian cooking master class: Saturday, 2nd October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 2rd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Italian cooking master class: Sunday, 3rd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Pizza making party: Sunday, 3rd October, 6.30-8.30pm; $127 ($64 per hour); Richmond.
  • Nonna’s comfort food (Italian): Tuesday, 5th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Thursday, 7th October, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • The cuisine of Central Italy: Thursday, 7th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Pizza making party: Friday, 8th October, 2-4pm; $127 ($64 per hour); Richmond.
  • Indian cooking master class: Friday, 8th October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 9th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Chinese cooking master class: Saturday, 9th October, 2-5pm; $168 ($56 per hour); Richmond.
  • Going native Australia: Saturday, 9th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • Dumpling party: Sunday, 10th October, 10am-midday; $111 ($56 per hour); Richmond.
  • Vegan cooking master class: Sunday, 10th October, 6.30-9.30pm; $189 ($63 per hour); Richmond.
  • A seafood feast: Tuesday, 12th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
Aug 112021
 

Thanks to all the people who have contributed to this week’s newsletter: Angelo Eliades, Che Hall, Jaimie Sweetman, Louise Nolan, Penny Grose, Perri Hillier, Sofiah Fauzi, Stuart Rodda, Vanessa Shribman 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).

Secateurs (by Stuart Rodda)

[Those of you with longish memories may remember the halcyon days when Stuart Rodda, from Eltham, used to write regular articles about garden tools for this newsletter. Well, he is back with a new series of articles on cutting tools. The first such article discusses secateurs, a somewhat shortened version of which is given below.]

Secateurs can be classified according to whether the cutting blade slides past the solid blade (‘bypass’ type, with a scissor-like action) or comes down hard onto the solid blade (‘anvil’ type). Bypass pruners are more popular as they tend to do less damage to the stem and make a cleaner cut. When using bypass secateurs, try to cut with the blade on the main stem side of the cut, to avoid bruising the wood which is to remain on the plant. If you are right handed, this can be achieved by keeping the main stem on your right as you work around the plant. Cut close to a bud or the main stem so that the remaining stub will not end up as a piece of dead wood, which can be a source of wood rot.

When buying, look for:

  • Light weight to prevent fatigue when making many cuts. Aluminium alloy is non-rusting and keeps the weight down but a strong, quality steel cutting blade is essential and should be kept sharp.
  • Smooth action, such as from a Teflon coated cutting blade and easy hinge lubrication.
  • A locking catch.
  • A reliable return spring.
  • Hand grips which are contoured and non-slip.
  • Robustness so the tool will last a lifetime – a tool which rusts or corrodes easily is no bargain.

Expect to pay around $20 for a good pair or many times that for a ‘name’ brand. In the photo you can see three small secateurs: the classic orange Felco Swiss ones (very simple and reliable but very expensive); a cheap green pair from Aldi (with a Teflon coated blade, a unique hand guard and rotating ergonomic handle); and a very cheap unbranded pair (similar in design to the Felco but heavier and prone to corrosion).

Read Stuart’s previous articles about digging tools, weeding tools, forks and rakes, hooks, bulb planters, flamethrowers, power planters, seed dispensers and synthetic gardening gloves.

Jaimie’s edible plant of the month – white shahtoot mulberry (Morus macroura)

Leading into August, I [Jaimie] have been searching for any deciduous fruit trees we don’t yet have to plant in the Edible Forest.

One that we already have, but which is so popular and a favourite on our tours that so we have recently got another, is the white shahtoot mulberry (Morus macroura).

As the name suggests, the mulberries on this species are white and around 4cm long. They taste extra sweet like glucose and don’t leave red stains everywhere like other mulberries. Another great thing is that fruit over two months and can be picked every day, whereas other mulberries drop all the berries in the space of around two weeks. Being white, the birds don’t go for them either so it is a great fruiting variety for a backyard without netting.

A small to large sized tree, the white shahtoot mulberry can get to 4-6 metres in height but will handle heavy pruning to reduce height. There are also dwarf varieties available for the smaller gardens.

Deciduous through winter, it becomes a great shade tree come summer and the fruit is to die for!

I would definitely recommend the white shahtoot mulberry for any Melbourne backyard.

* * * * *

Watch Jaimie’s video about white shahtoot mulberries.

Read Jaimie’s previous edible plants of the month.

Jaimie Sweetman is Head Gardener of the Edible Forest located on the Yarra Valley Estate in Dixons Creek. Tours of the Edible Forest, often led by Jaimie, take place on all days except Sundays – read more and book your place on a future tour.

Another local food justice organisation – Whittlesea Food Collective

Whittlesea Food Collective aims to develop an integrated response to people experiencing hardship, where the response includes food production and distribution, plant and food-based enterprises, recycling and waste reduction and learning and employment pathways. It delivers individuals with fresh, nourishing food, free of cost to eligible residents in the City of Whittlesea.

It also provides opportunities for people to volunteer and participate in community activities (see application form). And it accepts donations (see donations form). Its resources include a demonstration veggie garden and a commercial kitchen.

Whittlesea Food Collective is a partnership between Whittlesea Community Connections and the Whittlesea Emergency Relief Network. It is part of a broader project, the Whittlesea Community Farm and Food Collective, which is a partnership between Whittlesea Community Connections, Yarra Valley Water, Melbourne Polytechnic and City of Whittlesea.

Welcome Steve and colleagues!

There are now a total of 15 local food justice organisations in our Local Food Directory but my impression is that there are many more out there, partly stimulated by Covid. The criteria for inclusion in our Local Food Directory include: 1. They must agree to be in it (and agree the words for their entry) and 2. They must have some publishable contact details (usually an email address). If you know of any organisations who you think could/should be added to the Directory, please email me and I will then contact them to discuss.

Want a job?

Ben’s Bees, who are based in Blackburn North, are seeking to hire a full time assistant beekeeper. The work will encompass beeswax production, honey production, pollination services, education and wasp removal. A starting salary of $750 after tax per week. Read more. Apply by email to Ben Moore at bensbeesaustralia@gmail.com.

Yes, you did know

As few weeks ago, Julie Cabrol asked what was wrong with her mother in law's lime tree (see picture right).

Angelo Eliades has now responded: “The lime tree is displaying obvious signs of root loss. Without any additional information, diagnosis is guesswork, as there are several possible causes. When did the symptoms appear, after the dry, windy part of winter, or after the rains started? Was there any digging or re-planting around the root zone of the tree? Was any fertiliser applied and, if so, what type? If I had to make a SWAG (scientific wild-ass guess), there’s a high chance that it’s root rot due to soil waterlogging over winter. Pushing a trowel into the ground and pulling it back to check the soil might be worthwhile to see what’s happening in the soil. Depending on the severity of the problem, unless the problem is remediated, the leaves will start dropping next, and then dieback of the branches will occur, and the whole tree will go shortly after. I wrote an article a while back to help people with their dying citrus.

So, Angelo’s conclusion is consistent with that of Sandie Downs from last week.

Do you know?

Vanessa Shribman asks: “Can anyone suggest where I can buy good, solid and reasonably priced raised veggie beds for my very urban, West Footscray garden?” Email us with your replies.

Have you ever had contaminated compost?

Louise Nolan purchased some veggie mix compost a year or so ago and all her tomatoes leaves curled up and half of the plants died. Even after adding lots of home compost and manure, all the tomato plants that survived suffered nutrient deficiencies and disease. Then she read this article on the ABC website about contaminated compost from Melbourne council waste and she now wonders if any other newsletter readers have had a similar experience. Email us with your experiences.

More on soil acidity

Following Rebecca Haschek’s article from last week, Stuart Rodda has written in: “Thanks for Rebecca’s very informative article. As she says, soil pH is not as ‘simple’ a thing as it seems, and buffering capacity is very important. Leaf, Root & Fruit, who are based in Kyneton, have just published an article entitled The impact of compost on garden soil: a case study, which reports on an experiment that they have been conducting. They conclude that the best approach for backyard growers is just to use a lot of compost, which not only buffers pH but also makes many other nutrients readily available to plants and does not require close monitoring.”

Stuart adds that “I have a cheap and rugged handheld pH meter which I found is much more readable and most likely more accurate than the pH test kits I have used. The meter allows me to easily and quickly take readings from many sites in the garden.”

Do you live or work in Banyule?

Reimagine Banyule invite you to contribute towards their Re-imagine Banyule map, which is a collation of local resources that create connections with people, places and small businesses who are aiming for a more sustainable footprint within the local community. They are looking for as many ‘hidden gems’/contributions as possible. To help get you started: Who/what are your local ‘go to’s’? Where do you purchase your ‘local’ food in Banyule? Who do you turn to when you need something fixed or mended? Is there a local place or park that you have visited that re-fills your cup? What are your tips/tricks for ‘treading lightly’ in Banyule? Please email your thoughts to reimaginebanyule@gmail.com or comment directly on the relevant posts on their Facebook page. Please respond by 10th September. See the current map.

Another article by Angelo Eliades

What is the ideal soil depth for wicking beds?. Spoiler alert: 40cms.

Every newsletter needs a good picture

Lito Leaf Art is a Japanese artist who carves scenarios on tree leaves.

Lime cheesecake crust

[Vasundhara Kandpal is a professional cook who is based in Eltham and part of Green Karma.]

Ingredients

The crust:
⅓ cup almonds
5-6 dates
1 tablespoon almond meal
1 tablespoon coconut flour
1 tablespoon cacao powder
½ banana

The filling:
1 cup avocado purée (substitutes – carrots, pumpkin or blanched beetroot)
¼ cup coconut oil
⅓ cup sugar
1 lemon/lime
1 lemon/lime zest
1 tablespoon oat flour

Method

Blend everything for the crust. Layer it as a base in a springform baking tray.

Freeze it while making the filling.

Layer the filling over the crust.

Let it sit in the refrigerator overnight or, for quick setting, in the freezer.

Which link was clicked most times in the last newsletter?

The most popular link last week was Rebecca Haschek’s article on soil acidity.

Joke (or pun) of the week

Did you hear about the angry pancake? He just flipped.

Read more jokes.

Upcoming events – introduction

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

Website calendars 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.

This week’s featured event

Intro to urban farming (6 sessions), starting on 14th August in Preston

6 sessions, each 1.30-4.30pm, on consecutive Saturdays, starting 14th August and ending 18th September. For those aged 16 to 25 only. Free(!). At Bridge Darebin in Preston but organised by Darebin Youth Services. Book your place.

The course will combine theory with practical hand-on training, beginning with the basics and progressing through to creating sustainable organic food production systems in the ground, as well as alternative food growing systems in containers, wicking beds and hydroponics systems. You will gain a range of skills and knowledge including:

  • Soil preparation and improvement.
  • Growing from seeds and seedling.
  • Crop planning and crop rotation.
  • Water management and irrigation.
  • Plant propagation and seed saving.
  • Organic growing techniques.
  • Pest management.
  • Urban farming education and employment pathways.

Upcoming events – not cooking

Newly announced
Re-scheduled
August
September

Upcoming events – cooking

Newly announced
August
September
In 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.
  • Dumpling party: Thursday, 23rd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Friday, 24th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Thai cooking master class: Friday, 24th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 25th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Japanese cooking master class: Saturday, 25th September, 2-5pm; $189 ($63 per hour); Richmond.
  • Korean cooking master class: Saturday, 25th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 26th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Mexican cooking master class: Sunday, 26th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Spanish cooking master class: Sunday, 26th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Thursday, 30th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Thursday, 30th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Street food of Asia: Friday, 1st October, 2-4.30pm; $168 ($67 per hour); Richmond.
  • Gnocchi in tutta l’Italia: Friday, 1st October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
  • Dumpling party: Saturday, 2nd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Indian cooking master class: Saturday, 2nd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Indonesian cooking master class: Saturday, 2nd October, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 2rd October, 10am-midday; $111 ($56 per hour); Richmond.
  • Italian cooking master class: Sunday, 3rd October, 2-5pm; $168 ($56 per hour); Richmond.
  • Pizza making party: Sunday, 3rd October, 6.30-8.30pm; $127 ($64 per hour); Richmond.
  • Nonna’s comfort food (Italian): Tuesday, 5th October, 6.30-10.30pm; $105 ($26 per hour); Richmond.
Aug 042021
 

Thanks to all the people who have contributed to this week’s newsletter: Deb Thomson, Georgie Nathan, Jane Dyer, Jo Buckle, Katrina Forstner, Kayla Blackmore, Lee Hirsh, Louise Nolan, Marina Bistrin, Penny Smith, Rebecca Haschek, Robin Gale-Baker, Sandie Downes, Sarah Mathers, Sofiah Fauzi and Trish Kent.

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).

Soil acidity (by Rebecca Haschek)

Rebecca Haschek, from Diamond Creek, has recently been undertaking post graduate studies in Agriculture, including soil science. She has now written an article for our website with some thoughts on soil acidity.

The article starts by discussing what soil acidity is and why it is an issue. Soil acidity is actually a measure of the acidity of the water within soil, rather than any solid materials, and the water is acidic if there are more hydrogen ions (H+) than hydroxide ions (OH). Slightly acidic water (a pH of 6 to 7) is good for most plants but higher levels of acidity result in aluminium being released, stunting root growth and severely limiting crop yields, and allows chemical processes to tie up nutrients, making them unavailable to plants.

One way that soil becomes acidic is through the removal of plant material: plants exchange ions with their surrounding water, resulting in the plants becoming alkaline and the soil acidic; when plant material is harvested, the corresponding alkalinity of the plant is removed, and the soil is acidified. The other way that soil becomes acidic is through nitrate leaching, whereby nitrate ions move deep into the soil, leaving the accessible soil acidic. In both cases, the process is irreversible.

Rebecca has several suggestions for how you should manage your soil acidity. First, use slow-release fertilisers so that there is less excess nitrate in your soil and thus less leaching. Second, use crushed limestone to lessen the acidity of your soil. Third, because it is hard to determine how much crushed limestone to add, use soil pH test kits to monitor your soil acidity.

Read the full article.

Persian land cress (by Katrina Forstner)

[Katrina Forstner, from Preston, was recently appointed as the coordinator of Span Community Garden in Thornbury (Congratulations, Katrina!). One of the edible plants that they grow is Persian land cress (Lepidium sativum), which was introduced to them by one of their Persian volunteers. Here are a few words from Katrina about it.]

Persian land cress (Lepidium sativum) is in the Brassicaceae family. It is a very old vegetable from the Middle East. Sativum translates as ‘from seed‘, meaning it was cultivated, and you can trace its history back to early Persian vegetable gardens in 400BC. In Persian, it is Sahi.

It is used in Persian cuisine as a side dish or as part of a salad. It had a milder, peppery flavour compared to other garden cresses. It can also be used in a sandwich, topped on omelettes, or blended into sauces such as pesto.

Small and fast growing. Grows 25cm in height. Harvest between Spring and Autumn. As part of an organic garden, it’s a welcome addition for gardeners as a natural pest control for cabbage white butterfly (Pieris rapae) as it acts as a sacrificial plant for brassicas.

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

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

Fruit: apples, avocado, mandarins, tamarillo, pears, lemons, limes.

Vegetables: Brussels sprouts, celeriac, kale, cabbage, cauliflower, beetroot, salad greens, leeks, onions, potatoes.

Spotlight on romanesco

Gosh, nature is a fun little playground! Was there were ever a veggie that caught more attention at the market, or had the kids more eager to eat their greens, than the funky looking romanesco? Debate continues as to whether this brassica is closer to a broccoli or a cauliflower, but I like to think that it can hold its own in the veggie world!

Romanesco is in season now in Victoria and pairs beautifully with other brassicas and root vegetables, along with lashings of olive oil, butter and cream. Try roasting it and sprinkling with dukkah, slice it and bake it with cream and cheese (à la au gratin) or use it as a fun ingredient in your next curry. You’ll be able to pick up romanesco at the farmers markets for the next few weeks. Be sure to get the kids to try it!

Read Kayla’s previous monthly spotlights on our website.

Future of agriculture in Nillumbik survey

With the support of Deakin University and Plan-it Rural, Nillumbik Council is undertaking a Future of agriculture in Nillumbik project to understand the existing agricultural assets in the area and to consider how agriculture can be supported into the future. Their next step is an online survey targeting local agricultural businesses and landholders of agricultural land in Nillumbik to discover what they see as the key opportunities and barriers to the local industry, and their insights into how Council can better support the agricultural sector into the future. Read more and potentially complete the survey.

Yes, you did know (maybe)

Last week, Julie Cabrol asked what was wrong with her mother in law's lime tree (see picture right).

Sandie Downes has responded to say that the problem may be too much water, given how much it has rained this year plus our clay soils.

Anyone else like to voice an opinion? Email us.

Yes, you did provide!

Last week, Louise Nolan asked for some organically grown limes. Thanks to Marina Bistrin and Trish Kent, she now has some!

More on what tomato varieties to grow this year

Robin Gale-Baker: “Given Queensland Fruit Fly (QFF), I suggest planting only cherry tomatoes this year because they are apparently unattractive to QFF. If growing larger tomatoes, it is essential to net them (I would net the cherry tomatoes as well). Use 2 x 2ml or 3 x 5ml white netting (the colour white apparently deters QFF).

Penny Smith: “I suggest that people give some of the Dwarf Tomato Project varieties a go. These varieties only grow 1-1½ metres high so they are good for small spaces and pots. They are mainly bigger tomatoes, from golf ball size up. I have successfully grown Kangaroo Paw Yellow, Sean’s Yellow Dwarf and Sleeping Queen. I buy my seeds direct from the breeder Patrina at chillichick@gmail.com. She has also bred some other dwarfs called the Gondwana series. Listen to this podcast about the Dwarf Tomato Project.

Some of my other favourite tomatoes are Black Cherry, Lemon Drop and Cherry Roma and, for bigger tomatoes, Purple Russian, Orange Banana, Rugatino and Big Rainbow. Big Rainbow has huge tomatoes and, although you don’t get a lot on the plant, they are delicious.

PIP Magazine has recently published a guide to help you choose the best varieties of tomato for your garden or balcony.

More of making sourdough bread

Deb Thomson: “I have been making sourdough bread for the last 18 months, ever since I was fortunate enough to be given some organic sourdough starter from Old Europa Bakery (it is apparently 46 years old!). My way of making sourdough is different to Lucinda’s method: I prepare my dough the day before baking, with 4 kneads and then a 6-8 hour rise and then a cold proofing overnight in the fridge, with cooking the next morning. This works well. But I thought I would try Lucinda’s method. I found that this also works well, although I felt my bread was a trifle dense. I shall again, but perhaps give a longer rise and perhaps try the cold proofing in the fridge too.

Jo Buckle: “My method is, I think, even simpler than Lucinda’s. Total human input about 10 minutes.

  1. Take the starter out of the fridge the night before. Feed it.
  2. In the morning, the starter should be bubbling nicely. Mix 100g starter with 500g bread flour, 350g warm water and 10g salt. No need to knead. Put the starter back in the fridge.
  3. Gently mix the mixture a few times over the next couple of hours. Then leave it on a warm windowsill, or in the oven with just the oven light on, for a few more hours.
  4. In an oiled cast iron pot or bread tin, bake at 240degC for 25 minutes with a lid on, plus 15 minutes with no lid.

A new article from Angelo Eliades

How to prune, support and protect blackberries and their hybrids.

Read Angelo’s other food-related articles.

Not food but interesting

Garden of weeds takes home gold at Royal Horticultural Society show

The garden, called Weed Thriller, was recently awarded a gold medal at the Tatton Park flower show in Cheshire, UK. The main weed in the garden is ragwort (Jacobaea vulgaris), aka stinking nanny/ninny/willy. But, although commonly considered to be a weed, perhaps because it is toxic to horses, ragwort apparently produces more nectar sugar than just about any other plant and is a food source for a wide range of insects. Read more. Thanks for the heads up, Jane Dyer!

Note that the word ‘weed’ means something rather different in the UK than in Australia. In Australia, it means a plant which is invasive and capable of out-competing native species. In the UK, it means a plant that is considered undesirable in a particular situation. So, in the UK but not in Australia, one person’s weed can be another person’s feature plant.

If the Royal Horticultural Society ever held a show in Australia, I am sure that my garden would win the weed award, with the main weed being oxalis (Oxalis pes-caprae).

Australian National Brooch Show in Eltham

Covid permitting, the 2021 Australian National Brooch Show will be on at Eltham Library from Friday, 6th August to Thursday, 28th October. There will also be a ‘try and buy’ session on Saturday, 7th August, 11am-1pm. The Contemporary Art Society of Victoria has an online gallery of 300 or so of the brooches that will be on display (and available for purchase). Thanks for the heads up, Lee Hirsh.

Pickled jalapenos (or other chillies)

[We welcome a new recipe provider this week: Sonia Martinez from Eltham or, more precisely, Sonia’s mother-in law.]

Ingredients

½ kilo chillies
10 cloves of garlic
2 brown onions, cut into chunks
1 carrot, thinly sliced
1 tablespoon whole black peppercorns
1 tablespoon oregano
2 tablespoons fresh thyme
2 tablespoons fresh marjoram
¼ cup olive oil
2 cups apple cider vinegar
2 cups filtered water
clean sterilised jars

Method

Wash and prepare all your chillies, garlic and other vegetables. You can keep the chillies whole or you may want to cut them in half so that they can fit into the jars more easily.

In a pan, lightly fry or saute the vegetables with the olive oil for a few minutes until they start to look glossy. Then fill your jars with the chillies, garlic and other vegetables, leaving enough space at the top for extra liquid to cover the vegetables.

Prepare your pickling juice in a pot by adding the water, vinegar, herbs and pepper. Bring to a light simmer for a minute or so and turn off.

Pour the hot liquid into the jars, making sure that all the vegetables and chilli are covered by the liquid.

Seal the jars with the lids.

For quick preservation, turn the jars upside down to seal the jars and allow to cool on the bench. For longer preservation, place the jars in a large pot and cover with water so that the water covers the lids, and boil for 10 minutes. Allow to cool in the pot with the water and remove it once the water in the pot is cold.

Which link was clicked most times in the last newsletter?

The most popular link last week was Green Harvest’s Spring newsletter.

Joke (or pun) of the week

Waiter, will my pizza be long?” “No sir, it will be round.

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.

This week’s featured events

Sustainability 101 – understanding food, water, energy and waste systems (6 sessions)

This event has now been moved online. 6 sessions, each 9.30am-12.30pm, starting Friday, 6th August and ending Friday, 10th September. Organised by Bridge Darebin.

Through this course you’ll develop the critical thinking skills needed to re-imagine our waste systems and implement practical everyday changes at home to reduce your household waste. You’ll leave the course being better equipped to live sustainably, manage household waste and understand the role of sustainability should play in business, government and community. The topics will include: understanding climate change and sustainability; energy literacy and efficiency at home; being wise with water; food systems and managing household waste; the true cost of products; and sustainability in day-to-day life.

$90 ($5 per hour) or $60 concession. Bridge Darebin are now offering a $20 discount specifically for newsletter readers, so that makes it a massively affordable $70 ($4 per hour) or $40 concession.

Dumpling journey: Saturday, 14th August, 11am-1.30pm; Brunswick

Learn how to make three types of dumplings. You will ‘visit’ Turkey, Japan and the Czech Republic, creating three quite different dumpling experiences along the way. $40 ($16 per hour). At Brunswick Neighbourhood House. Enrol by phone (9386 9418).

Italian marzipan sweet-making workshop: Saturday, 14th August, 2.30-4.30pm; Brunswick

Join Anna as she shows you how to make traditional Italian marzipan fruit. Starting from scratch, you’ll make the marzipan, shape and decorate it – then take home a beautiful display of sweets. $30 ($15 per hour). At Brunswick Neighbourhood House. Enrol by phone (9386 9418).

Upcoming events – not cooking

Newly announced
August
September

Upcoming events – cooking

Newly announced
August
September
In 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.
  • Dumpling party: Thursday, 23rd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
  • Vietnamese cooking master class: Friday, 24th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Thai cooking master class: Friday, 24th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Saturday, 25th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Japanese cooking master class: Saturday, 25th September, 2-5pm; $189 ($63 per hour); Richmond.
  • Korean cooking master class: Saturday, 25th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
  • Dumpling party: Sunday, 26th September, 10am-midday; $111 ($56 per hour); Richmond.
  • Mexican cooking master class: Sunday, 26th September, 2-5pm; $168 ($56 per hour); Richmond.
  • Spanish cooking master class: Sunday, 26th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.