LFC News February 22 2023

Feb 212023
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Connor Mcallister, Holly Gallagher, Jennifer Chellew, Leanne Hall, Lucy Richards, Melissa Lawson and Melissa Murphy-Webster.

An interview with Rosemary (Rowe) Morrow

Ann Stanley has interviewed permaculturalist Rosemary (Rowe) Morrow about local food production, adapting to change in an unpredictable world, and honouring indigenous knowledge. Read the full interview on our website. I (Guy) have tried to summarise the interview below but it is difficult to do justice to it in a few words so I really do suggest that you read the full interview.

Rowe has recently re-written her book, The Earth Restorer’s Guide to Permaculture (originally published as The Earth User’s Guide to Permaculture), a work that shows us many of the ways that food can be produced locally, with a thorough discussion of the reasons why it should be. The updated version takes into consideration the changed world that we live in. Says Rowe, “in 1971, no-one was talking about megacities or about oceans, about refugee camps, pandemics and natural disasters. Since that time, whole villages in India have been lost because of glacial melting.“

Rowe has taught permaculture in refugee camps around the world and believes that “Refugee camps spread permaculture faster than anywhere else.“. From her point of view, a productive garden in a refugee camp is based on the same principles as an urban food garden on vacant land in an overcrowded and polluted city or food production in a suburban backyard. All should involve restorative practices in response to climate change and loss of biodiversity and often, especially in the case of displaced people, loss of community and identity. All should involve food production that maximises available water, soil, light and labour and all, ideally, should be infused with the permaculture ethics of ‘earth care, people care, fair share’.

For those of us lucky to live a more settled existence, Rowe says that “All the best work in sustainability around the world is being done at the local council level. It’s a local council-led movement. Cities are becoming cleaning and greener.” She recommends that each of us go about “seeing and naming” all the species of plant and animal in our own backyards because “you must know and love your ecosystem (not just individual plants) so that you can protect it.” On the subject of cities, Rowe speaks with enthusiasm about underground carparks that are turned into chicken homes, high rise buildings with worm farms and built-in water storage, and the possibility of whole urban communities living in vertical villages. She also believes that “Australia leads the way in regenerative agriculture“.

Read the full interview.

Want a copy of Rowe’s book?

Melliodora Publishing are offering a free copy of Rowe’s book, The Earth Restorer’s Guide to Permaculture, to a lucky newsletter reader. Closing date: 1st March.

If you don’t win the free book, you can still purchase a copy for $47.45.

A new local egg producer – Henley Farms

Henley Farms, from Kangaroo Ground, produce organic-fed, pastured, free range eggs. The farm is Pastured Proof certified, which means that the chickens are raised outdoors with continuous and unrestricted daytime access to paddocks that are suitable for grazing and are provided with shade and shelter. Customised mobile caravans provide shelter, nest boxes and perches which are moved regularly to fresh pasture. They have a stocking density of just 150 birds per hectare. The chickens feed on Certified Organic feed that comes from Country Heritage Feeds. They listen to classical music as they lay eggs. Henley Farms do not use any chemicals, artificial fertilisers, antibiotics, hormones, fungicides, pesticides, herbicides or egg colour additives.

You can buy their eggs online, either via once-off purchases or, at a 12% discount, by committing to a dozen eggs each week for 12 weeks. Or at the following shops: Dynamic Vegies, Eltham; Eltham Gourmet Poultry; North East Organics, Research; and Organic Fix, Eltham. They are also sometimes at Eltham Farmers’ Market.

It is noteworthy that all three of my local shops specialising in Certified Organic produce stock their eggs, namely: Dynamic Vegies, Eltham; North East Organics, Research; and Organic Fix, Eltham

Read Henley Farms’ page in our Local Food Directory. Welcome Venu!

Want to have your soil tested for free?

Through its new GardenSafe program, Environment Protection Authority (EPA) Victoria is offering free soil testing for a) soil quality (e.g. soil composition, organic carbon, soil nutrients, phosphorus and potassium) and b) trace elements (e.g. lead, arsenic and chromium). Read more. Register your participation. Thanks for the heads up, Jennifer Chellew!

Want some free sawdust?

Carpentry by Stu in Coburg North often have free sawdust to give away. $10 deposit to take a bag and bring it back. Generally the bags are 1½-2 wheelbarrows’ worth and a variety of timber. Only available sometimes so ring Connor Mcallister beforehand on 0435 784813. 69 Charles Street, Coburg North. Entry via Lens Street.

Read about more local people who give away sawdust, wood shavings, manure, coffee grounds, coffee husks, etc on our website.

And the world’s most beautiful garden is …

The results of the 16th annual International Garden Photographer of the Year (IGPOTY) have just been announced. There were several different categories. The winner of the ‘beautiful gardens’ category is pictured right.

Newsletter reader tip

Melissa Murphy-Webster has written in to say that her experience is that cabbage white butterflies stay away from carnivorous plants. So, she now puts such plants near her most valuable veggies.

Thanks for the seeds

In our 30th November newsletter, we invited gardeners with excess seeds to send them in a Christmas card to one of a number of local not-for profit organisations, one of which was the Darebin Information, Volunteer & Resource Service (DIVRS) in Preston. Holly Gallagher, from DIVRS, has now written in to say thank you to everyone who contributed.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was again the article about the best vanilla slices in Melbourne.

As there is obviously a lot of interest amongst our readership in vanilla slices, people might (or might not) be interested to know that the biggest vanilla slice that I have ever eaten was from Peppers Paddock General Store in Wattle Glen. See picture right, with the 50 cent coin providing scale. It was yum as well as big.

You might also be interested to know that The 2023 Great Australian Vanilla Slice Triumph will be taking place on 19th August at Merbein, which is near Mildura. According to their website, around 5,500 people attended the 2022 event, with around 20,000 vanilla slices being sold.

Would anyone like to tell us about any notable vanilla slices they have eaten? Email me.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

Submitted by Olaf Falafel: Don’t miss the last day of a wedding cake making course – it’ll end in tiers.

Read more jokes.

 

Not local but interesting

Ecotopia Festival; Friday, 17th March, 3.30-9pm; $15; Wesburn.

This annual event marks the start of permaculture week in the Yarra Valley. This year’s theme will be African culture and there will be African food tastings and cooking demos. The live music will include Mount Kujo, Kofi Kunkpe Music, Yarra Valley Drummers and Jayda Jean Music. There will be a variety of food stalls.

Stallholder applications are now open. If you would potentially like to have a stall, email them.

Yarra Valley permaculture week; Friday, 17th March to Sunday, 26th March.

There will be a variety of events in a variety of places over the week.

Regular activities over the coming week

Farmers’ markets

Note that, when the Carlton Farmers’ Market re-starts in March, it will be on Saturdays rather than the previous Sundays.

Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Heritage apple tasting; Sunday, 5th March, 5-7pm; $15; Templestowe.

Around 15 varieties will be available for tasting – mainly early/mid-season apples. An orchard tour is also included.

Cheese and beer masterclass; Thursday, 16th March, 7-9pm; $64 ($32 per hour); Abbotsford.

6 cheeses will be matched with 6 beers. Jointly hosted by Moon Dog Brewing and Cheese Culture.

CERES Harvest Festival; Saturday, 18th March, 10am-3pm; $10; CERES.

This is an annual event which includes live music, farm tours; workshops & talks, face painting and a scarecrow-building competition plus food and craft stalls.

Urban property garden tour; Tuesday, 21st March, 6-7.30pm; $5; Kilsyth.

The property features a solar system, multiple water tanks, a glasshouse, a seed saving box, a pond, a vegetable patch with wicking beds and fruit trees, chickens, beekeeping and a food forest.

Edible forest tour; Saturday, 25th March, 10am-midday; $15; Dixons Creek.

Go and have a guided tour of Edible Forest Yarra Valley Estate to see an acre of edible delights followed by an optional morning tea where you can have a drink and taste something harvested from the forest. The forest contains around 500 edible or medicinal plants.

Make a wicking bed; Saturday, 25th March, 10am-midday; $21 ($11 per hour); Hurstbridge.

This hands-on session will demonstrate the ins and outs of wicking beds. You will see how two different types of beds are constructed, and get a better understanding of wicking-bed design by helping to build the internal layers. The session will cover: the pros and cons of wicking beds; design principles and construction; commercial beds vs making your own out of re-purposed materials; planting out your beds; and soil management and maintenance over time.

Foundation to organic gardening course (2 sessions); Saturday 25th and Sunday 26th of March, 10am-2.30pm; $75 ($8 per hour); Richmond.

The course will cover: garden design – from raised beds to orchards; soil composition – get the dirt on dirt; propagating and seed sowing; four seasons planning; and composting systems to suit your needs. Organised by Richmond Community Learning Centre.

Organic vegetable gardening; Saturday, 15th April, 10am-3pm; $120 ($24 per hour); CERES.

What you will learn: how to get the most from your garden and have an abundance of vegetables, fruits and herbs; insights into seasonal produce growing; and the skills and knowledge to create an abundant and productive garden. Presenter: Donna Livermore.

Sustainable gardening (8 sessions); starting Tuesday, 18th April, 10am-2pm; $625 ($16 per hour); CERES.

This course will introduces you to the basics of horticulture, permaculture and organic gardening. The 8 sessions will cover: intro to sustainable gardening and permaculture principles; soils and their preparation; composting, worm farming and fertilisers; organic vegetable production; growing bushfoods and berries; seed saving and propagating; organic fruit production; and water management and guild planting. Presenters: Justin Calverley and Lizzie.

In February
In March
In April
Regular events

Upcoming face-to-face events – cooking

Nutrition and cooking (8 sessions); on Saturdays, starting 25th February, 9.30am-midday; $87 ($4 per hour); Preston.

You will explore nutritional theory, healthy eating concepts and gain hands-on culinary skills. You will learn about the nutrients specific to each food group and their benefits, including how energy is balanced to maintain a healthy weight. The course will also cover how to decipher labelling on food packaging to build a healthy meal plan on a budget. The sessions will be led by a certified nutritionist. Organised by Bridge Darebin.

Turkish cooking class; Sunday, 19th March, 2-4.30pm; free; Reservoir.

Join Arzu for this cooking and cultural discussion workshop. Learn how to make lentil soup, kisir, Turkish borek and baklava. Organised by Friends of Regent Community Garden.

Aheda’s Palestinian feast; Saturday, 25th March, 6-10pm; $65 ($60 per hour); Brunswick.

Chef Aheda will prepare a Palestinian feast. The night will provide the chance for deep connection, story telling, listening and sharing a meal.

Kids school holiday cooking program; Thursday, 13th April, 10am-midday; $40 ($20 per hour); Hawthorn.

Put the fun back into food. This class will introduce Middle Eastern flavours and teach easy and exciting recipes. Organised by Hawthorn Community House.

Gnocchi making class; Sunday, 16th April, 10am-1pm; $140 ($47 per hour); Thomastown.

What you will learn: how to make fluffy potato gnocchi with a four cheese sauce; and how to make easy ricotta gnocchi with a cavolo nero pesto. What you will get: Italian style lunch and drinks; and a That’s Amore apron to take home. Host: Pia Gava. Organised by That’s Amore Cheese.

Indonesian food experience; Tuesday, 18th April, 10.30am-1pm; $40 ($16 per hour); Yarra Glen.

Tina Vankooten will demonstrate how to prepare and cook a number of Indonesian dishes including: Indonesian spring roll; chicken satay & peanut sauce; beef rendang; and curry laksa. Organised by Yarra Glen Living & Learning Centre.

In February
In March
In April
  • Kitchen basics; Saturday, 1st April, 10am-1pm; $165 ($55 per hour); Mount Evelyn.
  • Sausage making with Frank; Sunday, 2nd April, 10am-1pm; $165 ($55 per hour); Mount Evelyn.
  • Cake decorating using coloured fondants; Sunday, 2nd April, 1-5pm; $99 ($25 per hour); Surrey Hills.
  • Men in the kitchen; Tuesday, 4th April, 6.30-9pm; $35 ($14 per hour); Yarra Glen.
Regular classes

LFC News February 15 2023

Feb 152023
 

Thanks to the people who have contributed to this week’s newsletter: Anna Sanders, Chris Chapple, Dassana, Eli Beke, Jaimie Sweetman and Pam Jenkins.

The more people who contribute material, the better this newsletter. If you have any interesting news, tips, photos or questions, email them to me (Guy). If you want to discuss possible articles or contributions, give me a ring (0411 520850).

Cinnamon yam (Dioscorea polystachya) by Jaimie Sweetman

[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 Fridays and Saturdays – read more and book your place on a future tour.]

[Editor: the term’ yam’ is used to refer to many plants in the genus Dioscorea, each of which has starchy, edible tubers. The most commonly cultivated yam is the Guinea yam (Dioscorea cayenensis), which is native to Africa.]

Originating in China, the cinnamon yam (Dioscorea polystachya) is a vine which has beautiful heart-shaped leaves that climb up structures in full sun to semi shade. A true perennial, it dies down over winter ready to re-merge in spring. It grows large tubers (aka yams) underground which can get to up to 30cm long.

One of the most interesting parts of this plant is the bulbils that it gets on the vine itself and which are like little mini yams. The vine bulbils look and taste like mini potatoes once steamed with some butter; they make a great treat and are just fun to have in the garden. These bulbils are also a way to propagate the plant and their existence is why the plant is sometimes called the Chinese or air potato.

In our garden, the vine dose not spread or become weedy but if you do live on bushland it might be one to keep an eye on. In general, though we find this vine to be a lovely non-invasive unique plant that is a must for food forests or just simply on a balcony terrace.

Did I mention that the flowers smell like cinnamon?

Where cabbage white butterflies sleep (by Pam Jenkins)

I (Pam) recently discovered where about 15 of my male cabbage white butterflies rest for the night. After some aggressive flapping to establish their seniority, they settled under some bean leaves sheltered by a shade cloth wind break. There are several names for a group of butterflies but I think the name ‘rabble’ suits this lot best. The females were still out foraging … As mother used to say “A woman’s work is never done“.

Want a job?

At Community Grocer in Carlton

Market Manager at the Community Grocer’s Carlton market in Lygon Street. $31 per hour for 10 hours per week, mostly on market days (on Fridays). Read the position description. Applications close on 27th February. Apply to Tess Gardiner at careers@thecommunitygrocer.com.au.

At Bear Bagels and Baked Goods in Coldstream

Bear Bagels and Baked Goods in Coldstream are after a qualified baker, an apprentice baker and a bakery (retail) assistant or someone keen to look after the bakery and do some basic baking prep (mixing doughs, etc). If potentially interested, contact them by email (grrrr@bearbagels.com.au).

Yes, you did know!

Last week, Vicki Jordan asked what was causing the damage to her tomatoes. Both Dassana and Anna Sanders agree that it is either the native budworm (Helicoverpa punctigera) or its close relative, the tomato grub (Helicoverpa armigera).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article about the best vanilla slices in Melbourne.

Word of the month – Chiffonade

‘Chiffonade’, meaning shredded or finely cut vegetables or herbs used especially as a garnish.

Read about previous words of the month.

Proverb (or phrase) of the month

The best thing since sliced bread. Meaning: something amazing, outstanding or praiseworthy, often of a new invention or discovery.. The first bread slicing machine was invented in 1928, with the first sliced bread being sold later that year by the american Chillicothe Baking Company. Their advertising slogan included the phrase “the greatest forward step in the baking industry since bread was wrapped.” 11 years later, in 1939, another bakery advertised their two wrapped half-loaves as “the newest thing since sliced bread“. Then, 12 years later, in 1951, american journalist Dorothy Kilgallen wrote an article which included the phrase “[Stewart Granger] “is the greatest thing since sliced bread“.

In Australia, sliced bread is often labelled as either ‘toast’ (about 18mm thick) or ‘sandwich’ (about 12mm thick). Bread slicing machines can have settings from 5mm thick to 30mm thick.

Read about more food-related proverbs.

Gardening quote of the month

“Gardening is the greatest tonic and therapy a human being can have. Even if you have only a tiny piece of earth, you can create something beautiful, which we all have a great need for. If we begin by respecting plants, it’s inevitable we’ll respect people.” by Audrey Hepburn.

Read more gardening quotes.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

Submitted by Olaf Falafel: I’m so old I can remember when not all caramel was salted caramel.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Summer fruit tree pruning; Saturday, 18th February, 9am-1pm; $65 ($19 per hour); Edendale.

Many of us focus on winter as the best time to prune our fruit trees but some fruit trees benefit much more from summer pruning (e.g. stone fruit). Learn how to best care for your fruit trees for health and to maximise your yield for next season. What you will learn: winter versus summer pruning; and how to shape and improve fruiting with summer pruning. Facilitated by Justin Calverley.

Youth world food garden – fighting for a fair food system; Saturday, 4th March, 2-5pm; free; Preston.

This workshop is for those aged 14 to 25 years old who interested to learn more about gardening, cooking, food justice and sustainability. It will focus on the food and social justice movements that have arisen from issues in the food system, where individuals and groups have fought for a better food system. It is the fourth of six workshops being organised in partnership between the Just Food Collective and Sustain: the Australian Food Network.

Worms are wonderful; Tuesday, 7th March, 1.30-2.30pm; free; Bayswater.

Learn how to benefit from worms, manage a worm farm, encourage worms in your garden and benefit from the organic products they create. Hosted by Sue Davis from Suez Worms. Orgaanised by Bayswater Library.

Youth world food garden – taking charge of what we eat; Saturday, 1st April, 2-5pm; free; Preston.

This workshop is for those aged 14 to 25 years old who interested to learn more about gardening, cooking, food justice and sustainability. It will focus on the decolonisation and sovereignty of Indigenous peoples and their foods that is required for a fairer food system. It is the fifth of six workshops being organised in partnership between the Just Food Collective and Sustain: the Australian Food Network.

Beekeeping practical hands on – intermediate class; Saturday, 8th April, 10am-4pm; $252 ($42 per hour); Edendale.

So you have bought your first bee hive and just want to have a bit more practice so you are really confident doing the general day to day beehive inspections. They will start the day with a small amount of practical discussion followed by a hands on day opening and inspecting the hives. Hands on activities will include: disease inspection for biosecurity code of practice; swarm control techniques; splitting hives; preparing nucleus hives; robbing honey; and preparing hives for winter. Presenter: Benedict Hughes.

Spoon carving workshop; various Saturdays and Sundays, 10am-1pm; $130 ($43 per hour); Coburg North.

Learn the basics of spoon carving as you work on your own handmade spoon. You will work with hand tools such as a knife, hook knife and gouges to learn how to carve an eating spoon. You will also learn how to coax the eating spoon from the wood, chip by chip. By the end of this workshop, you will have your own hand-carved spoon ready to take home and use in the kitchen. Presenter: Eli Beke from Wedge and Edge Woodcraft. Next occurrence: Sunday, 26th February.

In February
In March
In April
Regular events

Upcoming face-to-face events – cooking

Lunchbox makeover (thermomix); Monday, 27th February, 7-9pm; $40 ($20 per hour); Blackburn North.

The menu will feature: tandoori chicken wrap; breakfast on-the-go; banana & oatmeal energy bars; zucchini, ham & corn bites; three cheese spinach scroll; vegetarian sausage rolls; and pea pesto with ricotta. Presenter: Kaye Jones.

Make a sourdough loaf; Saturday, 4th March, 10am-1pm; $50 ($17 per hour); Hurstbridge.

John Doyle will demonstrate: making and looking after a sourdough starter; how to accurately measure and mix ingredients; dough handling and kneading skills; proving and baking your loaf; and making your own pizza bases. You will mix and knead your own dough ready to prove, shape and bake at home. You will also take home some of John’s 35 year old sourdough starter. All ingredients and materials are provided, along with a pizza lunch.

Making the sugo at Mister Bianco; Tuesday, 14th March, 6.30-9.30pm; $169 ($56 per hour); Kew.

Learn from Joe Vargetto how to make the perfect sugo with a cooking demonstration by Joe Vargetto. Then enjoy a three course homestyle meal with house wine. You will also go home with your own bottle of sugo that is made on the night.

Indian cookery demonstration; Thursday, 23rd March, 6.30-8pm; free; Watsonia.

Vasundhara Kandpal, from Green Karma, will demonstrate veggie pancakes, dahl and vegetable korma. The use and importance of different spices will be explained, including cumin, asafoetida, cinnamon, star anise, cloves and bay leaves. Organised by Watsonia Library.

In February
In March
In April
  • Kitchen basics; Saturday, 1st April, 10am-1pm; $165 ($55 per hour); Mount Evelyn.
  • Sausage making with Frank; Sunday, 2nd April, 10am-1pm; $165 ($55 per hour); Mount Evelyn.
  • Cake decorating using coloured fondants; Sunday, 2nd April, 1-5pm; $99 ($25 per hour); Surrey Hills.
  • Men in the kitchen; Tuesday, 4th April, 6.30-9pm; $35 ($14 per hour); Yarra Glen.
Regular classes

LFC News February 8 2023

Feb 072023
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Camilla Walker, Melissa Houselander, Rob Body and Vicki Jordan.

Meeting some of Farmer Incubator’s popup garlic farmers (by Ann Stanley)

[Farmer Incubator’s Pop Up Garlic Farmers 2023 program starts on 18th February and is still open to new applicants, with spaces available at Bolinda, Bundoora and Wesburn. In late 2022, Ann Stanley met with one of the 2022 participants (Dania), together with her ‘mentor’ (Siobhan) and the overall coordinator of the program (Lizzie). Read Ann’s full interview writeup, with a summary given below.]

Dania – the would be farmer

Garlic is a good crop for Dania to grow because, as a mother and high school teacher of Japanese, she already has plenty to do and growing garlic doesn’t take much effort. Dania joined the program because “I have always been interested in growing food and I wanted to see something through from start to finish.“. She grew 5 different varieties of garlic and explained to me (Ann) how it is important to pick the scapes (tender stems and flower buds) for some varieties so that the plant’s energy can go into growing bigger bulbs. These shoots look and cook a bit like beans but have a mild garlic flavour.

Siobhan – the farmer

Siobhan grows garlic at her 9 acre Wild Wren Farm in the Dandenong Ranges. She says “The first year of the experience with the Farm Incubator pop-up garlic program exceeded my expectations.”

Lizzie – the coordinator

Lizzie became the coordinator of the 2022 program after having participated as a pop-up garlic farmer herself in the 2021 program and learned a lot. During the pandemic, she gave up her job to study horticulture and says “I sacrificed income for time and happiness and found in the local food, urban agriculture and horticultural world a great supportive environment that shares knowledge and resources.”

Read Ann’s full interview writeup.

Want a job?

A horticulture teacher to teach Certificate I in Agrifoods to a group of VCAL students with special needs at the Concorde school in Watsonia. $65 per hour for 7 hours per week (on Wednesdays). Read the position description. To discuss or to apply, contact Karen Fitzsimons, Chief Executive of Olympic Adult Education, by phone (0434 236311) or email (manager@oae.vic.edu.au).

Do you know?

Vicki Jordan wants to know what is causing the damage to her tomatoes (pictured right). They are in raised beds so she does not think it is rabbits. Possums or grubs or both? Email your replies.

Maybe you know but just haven’t told us yet?!

Last week, Joanne Van Eeden asked for a good book or article on hot house growing for her to read. No one responded. Can anyone respond this week? Email your replies.

Panton Hill Community Garden weekly workshops

Every Tuesday, 9-11am, horticulturalist and newsletter reader Melissa Houselander is at the Panton Hill Community Garden at Panton Neighbourhood House and will talk about some aspect of edible gardening. Everyone is welcome to join this group and participate.

The best vanilla slices in North East Melbourne

Urban List has published a list of the best vanilla slices in Victoria. These sorts of lists often seem rather arbitrary but in this case the list includes the best vanilla slice that I have ever tasted, namely those from Briar Hill Traditional Bakehouse. They also highlight Le Croissant in Camberwell.

A double headed zucchini flower

Rob Body has sent in this photo of a double headed male flower on one of his zucchinis.

Not food-related but interesting

I recently wanted a list of the indigenous plants in my municipality. My local indigenous nursery publishes a list but it is only the ones that they sometimes grow and I wanted a more comprehensive list. Eventually, I found three related, amazing resources, namely The Atlas of Living Australia (ALA), The Australasian Virtual Herbarium (AVH) and The Victorian Biodiversity Atlas (VBA). These websites list many more indigenous plants than does my local indigenous nursery; in my case, 951 compared with 187.

The ALA website provides similar functions to the AVH website, but uses a more limited set of data, and is not discussed further here.

The AVH and VBA websites largely use the same data and both, for any given municipality, provide the ability to download a list of the species that have been found growing naturally somewhere in that municipality. The AVH website is more user friendly but does not distinguish between those plants which are indigenous to the area and those which have been introduced. The VBA website is more primitive but does categorise each plant as either native or introduced.

To download a list from the AVH website: go to the advanced search page; choose your ‘botanical group’ (e.g. ‘plants’) and your ‘local government area’ (e.g. ‘Nillumbik’); click the ‘search’ button bottom left; click the ‘download’ button top right; select ‘species checklist’, select your download reason; and click the ‘next’ button bottom right. The website also has an additional searching facility, whereby you can enter an address and it will give you a list of the plants observed within 1km , 5km or 10km of that address.

To download a list from the VBA website: go to the website; log in as a guest; click the ‘search’ button top left and select ‘species and surveys – species lists & maps’; in the ‘type’ dropdown box top left, select ‘LGA’ and then your LGA of choice (e.g. ‘Nillumbik’); choose your ‘discipline common filter’ (e.g. ‘flora’); click the ‘search’ button and wait for the results to be returned; then click the ‘export’ button bottom left (or the ‘print’ button and then copy/paste if the ‘export’ button doesn’t work).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article about restoring native grasslands.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

Submitted by Olaf Falafel: Steaming vegetables may well keep in more of the goodness but it’s ruined my ironing board.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Natural wine explained; Saturday, 18th February, 3-5pm; $53 ($27 per hour); Northcote.

They will take you through the unique wine making techniques behind this traditional wine making process.

Compost and worm farm workshop; Saturday, 25th February, 10am-midday; free; Brunswick.

Learn the ins and outs of making the most of your compost and worm farms as well as prepare a garden bed and plant some seedlings. Organised by Brunswick Neighbourhood House.

Mushroom growing 101; Wednesday, 15th March, 6.30-9.30pm; $160 ($53 per hour); Collingwood.

You will learn the practical skills to grow a never-ending supply of mushrooms yourself, gaining the knowledge to create a self-sufficient, closed-loop ecosystem. You will also learn the 4 step lifecycle of mushroom cultivation, tips for harvesting and alternative applications for different growing mediums and species. Tutor: Eric Fenessy from Uncle Steezy’s Hot Sauce.

Mead making workshop; Saturday, 18th March, 9am-1pm; $100 ($25 per hour); Doncaster East.

The $100 fee does not include any equipment but an equipment kit is available for purchase at $160. Steve Walker will discuss: the different types of meads; importance of cleaning/hygiene; recipe and the processes; making a yeast starter; aerating the must; pitching the yeast; adding staggered nutrient additions during fermentation; and bottling. Organised by The Beekeepers Club.

Food and mood (age group 50-64) (2 sessions); Tuesdays, 21st and 28th March, both 10.30am-1pm; $20 ($5 per hour); Fawkner.

If you have a balcony, a courtyard or a patio, there are ways you can maximise space to create your own little oasis. In this course, you will learn about how to grow food in pots or containers, what plants to grow and when.

Bio Gro tour; Thursday, 23rd March, 9am-midday; free; Doncaster.

Bio Gro is the facility which will recycle Manningham’s food and garden waste (FOGO) into compost. See first-hand how your food and garden waste will be processed and ask any questions along the way. The tour will include bus transport to and from the Bio Gro organics facility in Dandenong South.

Kevin Heinze GROW Autumn Fair (Coburg); Saturday, 25th March, 9am-3pm; free; Coburg.

There will be many plants for sale. Plus site tours, cake and coffee.

Kevin Heinze GROW Autumn Fair (Doncaster); Saturday, 25th March, 9am-3pm; free; Coburg.

There will be many plants for sale. Plus site tours, cake and coffee.

DIY mushrooms; Saturday, 25th March, 10am-4pm; $175 ($29 per hour); CERES.

Presenter: Buttons Mira from The Mushroomery. You will be shown the secrets to successfully growing mushrooms at home. You will learn the growing methods for oyster and shitake mushrooms, including inoculation and sterilisation, and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures.

Ricotta festival; Sunday, 26th March, 10am-4pm; $8; Thomastown.

This event will feature vats of fresh hot ricotta, Italian food and drinks pop-ups, a local producer marketplace and live entertainment. For the children, there will be a petting farm and a mobile play centre. The ready-to-eat food vendors will be Boca Gelato, Cannoleria, Curly Spuds, Primo Street Pizza, Senza Wellness Food and That’s Amore Cheese. The drink vendors will be: Imbue Distillery, Pizzini wine bar and Stomping Ground. The other food stalls will be Backyard Honey, Barkly Smokehouse, Battisti, Bippi, Il Baronello and Puopolo Artisan Salumi.

Tea and chocolate pairing experience; Sunday, 26th March, 2-3.15pm; $75 ($60 per hour); Brunswick.

Taste around 10 different types of teas and chocolates. Discover how you can pair tea and chocolate according to a flavour tea wheel by contrasting, complementing or enhancing. Match teas with chocolates and brownies from Ratio Cocoa Roasters.

Growing herbs for health; Thursday, 30th March, 7-8pm; free; Thomastown.

Kaye, from Blue Bee Garden Design, will tell you how to care for your herbs, some unusual herbs to try and their interesting culinary and medicinal histories. Organised by Thomastown Library.

Preparing your winter harvest; Saturday, 1st April, 9.30-11.30am; free; Kilsyth.

Optimise your soil conditions, watering schedule, pest control and learn tips and tricks to ensure a bumper veggie crop. Organised by Japara Living & Learning Centre.

Australian Distillers Festival; Saturday, 1st April, midday-7pm; $70; Abbotsford.

There will be around 35 distilleries from around the country plus live demonstrations, food and music. The ticket includes unlimited tastings plus a tasting glass.

Setting up a worm farm; Saturday, 1st April, 2-3.30pm; free; Edendale.

This workshop will cover both the theory and practice of worm farming in a household setting. It will be useful for those wishing to recycle household food waste in order to produce worm products for use in the improvement of soil in gardens and pot plants.

Introduction to growing microgreens; Sunday, 2nd April, 10am-midday; $80 ($40 per hour); Preston.

You will learn: how CERES produces certified organic microgreens for wholesale in Preston; how to grow pea shoots, radish, and sunflower sprouts at home; and how to plan for a continuous supply of these. Presenter: Jess Holland.

In February
In March
Regular events

Upcoming face-to-face events – cooking

Pizza masterclass with Antonio; Sunday, 19th February, midday-3pm; $81 ($27 per hour); Eltham.

You will learn: how to make dough by hand; stretching techniques; how to use a pizza paddle; and pizza classico (classic style pizza in the oven) & pizze fritte (fried pizza). You will make both savoury and sweet pizzas, and you will get to cook and eat the pizzas.

Middle Eastern cooking; Thursday, 9th March, 6.30-9.30pm; $65 ($22 per hour); Balwyn North.

Try out some vegetarian Persian recipes and cook together with Shella in a hands-on Middle-Eastern cooking class experience. You will learn the fundamentals of Middle Eastern cooking with traditional ingredients and flavours, The menu: Persian summer salad with fresh herbs and vegetables; golden buttery crispy saffron rice cake layered with vegetables and aromatic spices; and pleated sheets of filo pastry, soaked and flavoured with sweetened condensed milk and topped ground cinnamon and a sprinkle of nuts. Organised by Trentwood at the Hub.

Dumpling making workshop; Friday, 24th March, 6-8.30pm; $75 ($30 per hour); Park Orchards.

Make Chinese dumplings from scratch. The dough you will prepare can be used for either boiled dumplings (shui jiao) or potstickers (guo tie). Then make vegetarian dumplings. Facilitator: Miki. Organised by Park Orchards Community House.

Preserving the seasons; Saturday, 25th March, 10am-1pm; $165 ($55 per hour); Mount Evelyn.

Learn preserving so you are able to safely preserve and pickle at home. You will go through proper canning techniques and in the process make a tomato chutney and a cucumber pickle, which you will get to take home. Organised by The Food School Yarra Valley.

Veggies in desserts; Saturday, 25th March, 10am-3pm; $120 ($24 per hour); CERES.

What you will learn: foods which make your brain brighter; how to incorporate brain powering foods easily into your daily diet; and foods that can build and protect your gut microbiome and clear brain fog. Presenter: Melanie Leeson, from Mettle + Grace. Learn how to create healthier versions of your old favourites. The desserts are dairy-free and gluten-free using a variety of ingredients: nuts, seeds, vegetables, whole grains, fats, spices, legumes and unrefined sugars. The menu will include: chocolate kidney bean slice; spiced pumpkin donuts; rich chocolate beetroot truffles; lime + spinach cake; strawberry + cauliflower cheesecake; and sweet veggie mousse.

Authentic Mexican; Sunday, 26th March, 10am-3pm; $120 ($24 per hour); CERES.

What you will learn: Mexican cuisine; improve your culinary skills; and work with seasonal ingredients. Presenter: Matt Baker from Whe-Eat. Menu: blackened chicken thighs with quinoa; Mexican corn on the cob; Mexican white bait fritters tortillas with salsa crude; cactus and tomatillos salsa; crispy pulled pork carnitas; and dark chocolate mole.

Hot cross buns; Tuesday, 28th March, 6-9pm; $65 ($22 per hour); Hawthorn.

Learn how to make your own hot cross buns, with organic ingredients and free from preservatives and artificial additives. Organised by Hawthorn Community House.

Ladies day in the kitchen; Thursday, 30th March, 9.30am-midday; $35 ($14 per hour); Yarra Glen.

Jill Bowen Hess will discuss tasty snack type meals, with seasonal and affordable ingredients, plus salads. Organised by Yarra Glen Living & Learning Centre

Kitchen basics; Saturday, 1st April, 10am-1pm; $165 ($55 per hour); Mount Evelyn.

Learn knife skills and cooking techniques like blanching, roasting and sauteing. You will cook a menu of saag aloo (lightly spiced potatoes) and a pea, basil and goat’s cheese omelette. Organised by The Food School Yarra Valley.

Sausage making with Frank; Sunday, 2nd April, 10am-1pm; $165 ($55 per hour); Mount Evelyn.

Frank will show you how to make sausages. Organised by The Food School Yarra Valley.

Cake decorating using coloured fondants; Sunday, 2nd April, 1-5pm; $99 ($25 per hour); Surrey Hills.

$99 if you bring your own cake or $109 if you want them to supply the cake. Amanda will show you the basics of cake decorating using coloured fondants, teaching you how to cover a cake in fondant icing and decorate it with exploding stars. You will: level your cake; cover it in ganache and fondant; colour the fondant using your choice of colour(s); cut out shapes to use in your decoration; and wire up decorative elements. Organised by Surrey Hills Neighbourhood Centre.

Men in the kitchen; Tuesday, 4th April, 6.30-9pm; $35 ($14 per hour); Yarra Glen.

Jill Bowen Hess will discuss tasty snack type meals, with seasonal and affordable ingredients, plus salads. Organised by Yarra Glen Living & Learning Centre.

In February
In March
Regular classes

LFC News February 1 2023

Feb 012023
 

Thanks to the people who have contributed to this week’s newsletter: Emma Wasson, Gavin Shaw, Holly Gallagher, Jess Ness, Joanne Van Eeden, Kayte Kitchen, Lynn Wallace, Melissa Houselander, Nathacha Subero, Robin Gale-Baker and Vasundhara Kandpal.

Key local indigenous pollinator plants (by Robin Gale-Baker)

Attracting pollinating insects into our gardens is something that most gardeners take seriously. Many gardeners, however, know more about ‘cottage plants’ (i.e. plants originally imported from Europe and other parts of the world) than our local indigenous plants.

Here’s a list supplied by Paul Davis, the Banyule City Council Biodiversity Adviser, of local indigenous plants which are known key pollinators. Not only will they attract bees and other pollinating insects but they will also increase diversity.

Austral Indigo Indigofera australis
Carpobrotus modestus Inland pigface
Chrysocephalum apiculatum Common everlasting
Chrysocephalum semipapposum Clustered everlasting
Dianella admixta Black-anthered flax-lily
Dianella amoena Matted flax-lily
Goodenia ovata Hop goodenia
Pelargonium australe Austral storks-bill

 
These plants can be incorporated into any garden whether it is an Australian native one or an orchard or veggie garden or even a verge garden. They are hardy plants, capable of growing in poor conditions, require little water, don’t need fertilising or management for pests, and provide habitat for birds, insects and small animals. They also have attractive forms and flowers.

For suitable plants, check out the following nurseries:

Abbotsford Farmers’ Market is no more

Melbourne Farmers Markets have announced that the Abbotsford Farmers’ Market has been closed permanently. It is not clear why. This is obviously sad news.

They have also announced that there won’t be any Carlton Farmers’ Markets during February.

What’s the best gin in Australia?

Well, according to recent World Gin Awards, the answer is Hillmartin Distillery’s rare dry gin. Hillmartin Distillery are a father daughter duo (Gavin and Amy Shaw) who are based in Plenty. Amongst other places, you can buy their gin at Eltham Farmers’ Market (on the 1st or 3rd Sundays) and at Nillumbik Cellars (in Diamond Creek). Congratulations Gavin and Amy!

Live near Preston and want to volunteer?

DIVRS in Preston is looking for an experienced propagator to join their propagation team. DIVRS grow food for food relief across four gardens in Darebin and do almost all their own propagation on site at 285 High Street, Preston. This is a volunteer role on Tuesday afternoons, 1-3pm, and will involve some general gardening as well. They’re always looking for gardeners of any level of experience to volunteer across the week at their various sites. For more information or to join the team, contact Holly Gallagher by phone (0402 353287) or email (urbanfood@divrs.org.au).

Do you know?

Joanne Van Eeden has just build her own polycarbonate hot house for growing vegetables all year round. But using it is more complicated that it first appears. Does anyone know of a good book or article on hot house growing for her to read? Email your replies.

Yes, you did know (sort of!)

Last week Kristine Hendley asked if anyone had experience in growing fruit trees in rocky areas or, alternatively, in wicking beds.

Re rocky areas, I (Guy) responded: “This is a common problem for many of us. I dig a large hole (using a mattock if necessary), at least twice the diameter of the root ball, and fill it with a mixture of potting mix and the original clay soil/rock. Near the centre of the hole is pure potting mix, with the proportion that is clay soil/rock then increasing as one moves away from the centre. The idea is to avoid any sort of discontinuity of soil composition which would then act as a barrier for the roots.”

Re wicking beds, Kayte Kitchen responded: “I have had a fair bit of success growing fruit trees in IBC wicking beds in various versions. All dwarf trees but a full range. We grow all of our produce in IBCs now as we have large eucalyptus trees and clay soil that affected our in-ground gardens. You are welcome to come and have a look anytime, I live in Greensborough.”

Every newsletter needs a good picture

Some banana dolphins.

Newsletter reader suggestion

Lynn Wallace suggests that you read this article about restoring native grasslands. She thinks that the article is fascinating and notes that it is skewed towards urban backyard situations. It includes a list of native plants that spread readily from seeds and rhizomes.

Some single use plastics are now banned in Victoria

As per the State Government’s website, the ban covers single-use plastic drinking straws, cutlery, plates and drink stirrers plus food service items and drink containers made from expanded polystyrene.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Angelo’s article on how to stop mint from spreading in the garden.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

Submitted by Olaf Falafel: I swear it was easier to split the atom than to cut a pickled onion on a plate.

Read more jokes.

 

Regular activities over the coming week

Farmers’ markets
Food swaps
Community gardens

Note that not all the community garden events below may be happening as some gardens take the month of January off.

Not local but interesting

Growing lions mane mushrooms at home; Saturday, 4th February, 10-11.30am; $60 ($40 per hour); Kensington.

You will mix up your own 4kg bag of lions mane mushroom. Suitable for both beginners and seasoned growers.

Corrections and clarifications

Growing food in small spaces (9 sessions); on 9 consecutive Fridays, starting 3rd February, 9.30am-1.30pm; free; Fawkner.

The title of this event is Growing food in small spaces, not growing plants in small spaces as previously stated. Sorry Melissa!

Upcoming face-to-face events – not cooking

Tea and chocolate pairing experience; Sunday, 5th February, 2-3.15pm; $75 ($60 per hour); Brunswick.

Taste around 10 different types of teas and chocolates. Discover how you can pair tea and chocolate according to a flavour tea wheel by contrasting, complementing or enhancing. Match teas with chocolates and brownies from Ratio Cocoa Roasters.

Bio-craft workshop; Friday, 10th February, 6-8pm; $81 ($41 per hour); Brunswick.

Awareaway, I Am Flora and Brunswick Daily have teamed up to bring you a workshop where you will learn about sustainability, regenerative products and circular processes. You will craft your own hanging planter or pair of earrings from a locally grown gourd whilst chatting about sustainability. Wine, kombucha and light snacks will be served.

Urban food gardening group (9 sessions); Tuesdays, starting 7th February, midday-4pm; $120 ($3 per hour); Coburg.

Learn the foundations of growing plants by working in a fun and relaxed environment. Organised by Reynard Street Neighbourhood House.

Introduction into wines; Saturday, 11th February, 3-5pm; $32 ($16 per hour); Northcote.

They will take you through the basics of wine, from how to taste to the processes behind your favourite drop. The session will include 8 very different wines to demonstrate the difference in grapes and wine making techniques.

Prepare for autumn planting; Thursday, 16th February, 11am-midday; free; Greensborough.

Find out what to plant and how to prepare your garden for your autumn vegetables.

Bio Gro tour; Thursday, 23rd February, 9am-midday; free; Doncaster.

Bio Gro is the facility which will recycle Manningham’s food and garden waste (FOGO) into compost. See first-hand how your food and garden waste will be processed and ask any questions along the way. The tour will include bus transport to and from the Bio Gro organics facility in Dandenong South.

Learn to make wine (3 sessions); Saturdays, 25th February 9am-midday, 11th March 9-11am and 25th March 9-11am; $50 ($7 per hour); Eltham.

Learn about the art of winemaking using a fruit available throughout the year – raspberries (the frozen kind). The techniques taught can be applied to all types of winemaking. Follow the instructors as they take you through the process and, over the sessions, you will make your first wine. Enjoy samples of different wines that can be made from local produce along the way. Organised by the Eltham & District Winemakers Guild.

The Prosecco Festival; Saturday, 25th February, 11am-8.30pm; $70; Abbotsford.

There will be around 30 different proseccos to taste and all tastings are included in the ticket price. There will also be food and music.

Introduction to permaculture; Sunday, 26th February, 10am-midday; free; Coburg.

Learn the basics of permaculture with Karen Sutherland, from Edible Eden Design.

Whittlesea Garden Expo; Saturday, 4th March and Sunday, 5th March, both 9am-3pm; $10; Whittlesea.

Guest speakers: Millie Ross, Chloe Thomson and Nathan Stewart. Around 40 stalls, including plants, flowers, pots, garden tools, garden design and garden art. Food, music and drinks.

Weight management – a calorie density approach; Sunday, 5th March, midday-1.30pm; free; Eltham.

Jenny Cameron will talk about using a calorie density approach to losing weight and strategies to avoid falling into the ‘pleasure trap’ of our modern food supply. Organised by Green Karma.

Healthy eating and nutrition; Wednesday, 8th March, 2.30-3.30pm; free; Doncaster East.

Learn how to energise your day through healthy eating habits, basic nutrition principles and how you can get the most out of your meals every day. Organised by Pines Learning.

Basic inoculation workshop; Saturday, 11th March, 10am-midday; $87 ($44 per hour); Alphington.

You will get a hands-on go at inoculating your own mushrooms. You will also be given a tour of the mushroom farm. Take a clean 2-10L bucket with a lid and some gloves. Organised by The Mushroomery.

In-depth mushroom cultivation workshop; Sunday, 12th March, 10am-4pm; $165 ($28 per hour); Alphington.

You will learn the growing methods for oyster mushrooms, including inoculation, sterilisation and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures. You will also be given a tour of the mushroom farm. Take a clean 5-10L bucket with a lid and some gloves. Organised by The Mushroomery.

Open Farm Day; Saturday, 18th March, 10am-4pm; free; Edendale.

Locally based farmers, producers and growers will be on hand to share their wisdom about local farming in the Green Wedge, with demonstrations, workshops and a range of local products to buy. There will also be farm animals, street performers, live music and face painting. The participating businesses will include Apted’s Orchards, Balloonaversal, Billy Van Creamy, Buttermans Track Winery, Hildebrand Grove, Naturally Goat, Oz Tibet Kitchen, Provenir, Quists Coffee, The Basin Backyard, The Snake Hunter and Valley Rural.

The Herb and Chilli Festival; Saturday, 18th March and Sunday, 19th March, both 10am-5pm; $27; Wandin.

This festival will celebrate all things related to herbs and chillies. There will be stalls, demonstrations, talks, tastings, music and dance. There will be around 80 exhibitors.

Introduction to permaculture (2 sessions); Sundays, 19th and 26th March, 10am-3pm; $120 ($10 per hour); Coburg.

Learn permaculture fundamentals in this hands-on course, combining concepts and practices of sustainability, gardening, horticulture, ecology, community development and design thinking. Organised by Reynard Street Neighbourhood House.

In February
In March
Regular events

Upcoming face-to-face events – cooking

Cooking class (8 sessions); Wednesdays, 8th February to 29th March, 1-3pm; $160 ($10 per hour); Ringwood.

Shabina will teach you how to shop for, and use, whole, nutrient-dense ingredients to create meals that are both good for you and taste good. You will learn how to balance flavours, textures and colours. You will also learn how to read nutrition labels and how to plan meals that are tailored to your dietary needs.

Laksa + Hanoi spring rolls masterclass; Thursday, 9th February, 6.30-9pm; $128 ($51 per hour); Brunswick.

Linh and June will show you have to make both laksa and Hanoi spring rolls. You will also get to take home a sample of their laksa paste.

Sour pickle M.O.B.; Friday, 3rd March, 6.30-8.30pm; $95 ($48 per hour); Fitzroy North.

They will pile the table high with pickles, make the brine, set out the spices and have 3 litre jars ready. Go along and talk about lacto-fermented pickles – versus heat and vinegar – eat a pickle and take home your own 3 litre stash. M.O.B. stands for ‘mingling over bacteria’.

Passata making day; Saturday, 4th March, 10am-1.30pm; $100 ($29 per hour); Bundoora.

Get ready for a fun day. The class will include a step-by-step demonstration of how to prepare the passata sauce.

Home made miso M.O.B.; Friday, 10th March, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.

They will have the beans soaked and cooked, the koji and salt weighed, jars ready and music on. You will mash and squish and roll and throw – ready to go home with 1.5 litres of miso that can be ready to eat within 3 months – ferment for longer if you like. Enjoy its taste over different periods of fermentation. M.O.B. stands for ‘mingling over bacteria’.

Advanced sourdough bread; Saturday, 11th March, 10am-12.30pm; $80 ($32 per hour); Park Orchards.

You will make a seeded sourdough loaf, demonstrated by Nadine. There will be samples of different sourdough loaves to try, including a fruit loaf and olive and herb. You will need to bring a container to take home your dough to bake at home. Organised by Park Orchards Community House.

Sourdough hot cross buns and spicy kvass; Sunday, 12th March, 11am-2pm; $270 ($90 per hour); Fitzroy North.

Michael James will show you how to make sourdough hot cross buns. They will not be baking them at the class as they need prove overnight but they will give you some of the sourdough starter to take home and some buns to bake. Sharon Flynn will then make Easter kvass using stale-ish HXBs, charing then brewing them. Go home with a jar of kvass to ferment.

Sweet treats; Sunday, 12th March, 6-10pm;$165 ($41 per hour); Bundoora.

Learn how to make a number of different traditional Italian desserts, namely ciambelle (traditional Italian donuts), cannoli filled with Italian cream, and amaretti (almond biscuits).

Recipes to reduce food waste; Wednesday, 15th March, 10-11.30am; free; Ringwood.

This workshop will cover: ideas for using random leftovers so nothing in your fridge goes to waste; tips for waste free packed lunches; how to get your portions right to avoid waste; and how to make a quick and easy zero waste meal out of leftovers.

Preserving with Maria; Saturday, 18th March, 10am-1pm; $165 ($55 per hour); Mount Evelyn.

You will make jams, pickles, sauces and bottle the best of locally produced organic fruit. You will learn how to sterilise bottles to keep your preserves safe and understand why these techniques work. You will also gain an understanding of how different preserving methods can make a significant difference to the flavour and quality of the food. You will take home a jar of each preserve made.

French patisserie – fraisier; Saturday, 18th March, 10am-2pm; $135 ($34 per hour); Lower Templestowe.

Tish will pass on her techniques for making fraisier, which is a dessert made with fresh strawberries, genoise sponge, diplomat cream and strawberry syrup. A sandwich lunch is included.

Tomato passata making workshop; Sunday, 19th March, 10am-1pm; $20 ($7 per hour); Watsonia.

You will learn how to process tomatoes, sterilise jars/bottles and how to seal them. You will then have a pasta lunch. Take along some glass jars with lids (if you have some).

Deluxe Asian seafood class; Sunday, 19th March, 10am-2.30pm; $200 ($44 per hour); Panton Hill.

Presenter: Kelly Meredith from Under The Pickle Tree. It is the sauces that give Asian food their flavour and by the end of class you will be able to make punchy Asian sauces. The menu: grilled scallops or mussels with a XO sauce; whole deep fried Australian barramundi with a three flavoured chilli tamarind sauce and deep-fried Thai basil; tart green mango salad with a rice vinegar dressing and crispy fish floss; and choo chee prawn curry.

Vietnamese egg roll – cooking class; Tuesday, 21st March, 10-11.30am; $28 ($19 per hour); Doncaster East.

Learn the art of making crispy, crunchy and savoury Vietnamese egg rolls.

Gozleme and baklava workshop; Tuesday, 21st March, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.

Arzu will teach you how to make gozleme and baklava from scratch. Turkish coffee will be served. Includes ingredients. BYO some containers (you will be going home with what you cook, usually about 1.2 kg of baklava and 3-4 gozlemes), apron and oven tray. Organised by Trentwood at the Hub.

In February
In March
Regular classes