LFC News April 26 2023

Apr 282023
 

Thanks to the people who have contributed to this week’s newsletter: Colleen Duggan, Lisa Conley and Robin Gale-Baker.

Soaking seeds before planting (by Robin Gale-Baker)

Seed soaking is a technique used by gardeners for some, but not all, seeds. The seeds that are suitable for soaking before planting are those that need lots of moisture and light to germinate and/or have a tough or wrinkly outer covering. Tiny seeds are not suitable. For veggies, the main seeds that can usefully be pre-soaked are:

  • Peas, beans and broad beans.
  • Cucumbers, pumpkins and sweetcorn.
  • Silverbeet (aka chard) and beetroot.

There is not much dispute about the lists about though some people are not in favour of soaking beans, saying that they sometimes split within hours.

Seeds comprise an embryo inside an outer, protective covering. In simple terms, germination occurs when the embryo ‘shoot’ breaks through the outer covering. To do this, the seed needs a source of constant moisture, and light or darkness depending on what it is (e.g. lettuce germinates in light but tomato seed needs to be covered with soil which provides darkness). The thicker the seed casing the slower the seed germinates (the thick casing of some seeds is protective because the seed may be subjected to stresses such as cold, bruising, being trodden on, etc and needs to survive these till spring).

Pre-soaking seeds has a number of potential advantages: it triggers germination, speeds it up, provides a quick start where a short growing season for a vegetable is critical, and breaks down any inhibitors on the seed more quickly than in nature. There is no evidence that it increases germination in quality seed – either the seed is viable or it is not.

When soaking seeds, cover them with lukewarm water (not hot water). Depending on the thickness of the seed coat, soak anywhere between 8 and 24 hours. In preparation for this article, I soaked 5 lots of seed including bean, pea, broad bean, borlotti bean and beetroot. None of them split until day 5 so I think any seed soaked for up to 24 hours will be fine. I soak my seeds overnight, putting it in lukewarm water just before I go to bed and planting it when I get up the next morning.

Seeds as small as silverbeet and beetroot right up to large pumpkin seeds are easy to handle when wet. They can be placed in drills relatively easily and spaced well so that little thinning is required. On the other hand, seeds such as lettuce would be a nightmare to spread as they would clump together and separating them would be impossible.

Some people add vinegar to the soaking water in the belief that this will emulate the acidic condition of an animal’s stomach and break down the casing more quickly but this is unproven. Others suggest adding some Seasol or Maxicrop to the water; whilst this may give the seed some extra nutrients to see it on its way, I have not found this to be necessary.

The photo right is after around 48 hours in water.

Want to help create a cookbook?

The Food Collective, who are based in Greensborough, are seeking contributions of recipes, food saving tips and artwork from local community members, school and community groups. Their cookbook will contain sections for recipes and tips that are aimed towards helping those with smaller budgets plus resources to help make produce go further. If potentially interested, contact Kerri Wellington by phone (9435 8282) or email (kerri.wellington@dvsupport.org.au).

Do you know?

Claire Stronge writes in: “I struggle with sourcing wood suitable for large garden structures/wigwams to grow sweet peas and climbers. In the UK, I always made them with flexible hazel foraged in our local woods. I’d love to stop using bought bamboo canes but I’m not sure what locals use here. Any advice?” Email us with your responses.

Potato peels for dinner?

[Here is another a recent tip from CERES Fair Food that I thought was quite interesting.]

Soak the peels in cold water for 30 minutes. Drain, dry thoroughly with a tea towel then toss in olive oil and salt or whatever flavour combo takes your fancy. Bake in a 200degC oven for about 20 minutes, turning every 5 minutes. They’re the fanciest crispy chip going round!

Meg’s garden this month

In my garden, the long wands of small blue Easter daisy (Asters) flowers have finally opened. They signal Autumn and return after being cut back to the base each year. The apples and quinces are now also ready. We have harvested basketfuls of quince this year from a single tree. As quinces are hardy, this tree is unwatered in our garden, but the abundance reflects the benefits of the recent wet weather. The quince paste has been made and I have opted for the slow cooker method this year as I like a softer paste rather than a ‘quince cheese’.

The soil is now very dry and needs rejuvenation with lots of organic matter and the final clearance of summer crops allows us to top up the beds. I have finally harvested the pumpkins (as the stems turn brown) and they are sitting in a row on the front porch drying. The Queensland Blues are quite large this year and I am wondering if I will be able to cut them without a bandsaw when the skins harden.

This is the time to plant salad crops and leafy greens which love the cooler weather and will not bolt to seed. I am looking forward to fresh salad mix with my favourite dressing. Simply mix until the honey is incorporated. Note that you can also include a sprinkle of aster petals with your greens.

Dressing for a green salad

One small spring onion (white part only), very finely diced.
Half a clove of garlic, very finely chopped (not crushed).
¼ cup of sherry vinegar.
1 cup good olive oil.
2 teaspoons Dijon mustard.
1 teaspoon honey.
Salt to taste.

What seeds to plant in May

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

Brassicas

Kale
Mizuna
Mustard greens
Pak choy

Cool season veggies

Broad beans
Coriander
Fennel
Garlic
Peas

Leafy greens

Lettuce
Rocket
Silverbeet
Spinach

Other

Carrot
Chickpea
Chives
Onion
Parsley
Radish

 
If you haven’t planted your cool season veggie seeds yet, plant them now. It’s now a bit late for planting broccoli, cabbage and cauliflower seeds (but it’s ok to plant seedlings).

Read Helen’s guides on growing garlic.

Read Robin’s guides on growing broad beans and garlic.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Whitehorse Council’s Sustainable Living Week.

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

Three fonts (Comic Sans, Helvetica, and Times New Roman) walk into a bar.”Get out!” shouts the bartender. “We don’t serve your type here!”

Read more jokes.

 

Not food-related but interesting

Climate action and resilience course (6 sessions); on consecutive Tuesdays from 2nd May, 6.30-8.30pm; $60 ($5 per hour); Thornbury.

Worried about climate change, but not really sure where to start? Join them to find out how you can best use your skills, energy and passion for a better future. Learn about the causes and effects of climate change and how we can become more resilient to it as individuals, households and communities. The 6 sessions are entitled: C4C climate conversation; finding our niche; action; emotional climate resilience; practical climate resilience; and exploring what we want to do as a group together. Read more. At Span Community House, 64 Clyde Street,
Thornbury. Book your place.

Not face-to-face but interesting

Thrifty gardening; Wednesday, 21st June, 6-7.30pm; free; online.

Maria Ciavarella will present on being a successful gardener without spending a lot of money. The topics to be covered will include: how to use home made compost in different ways; seedlings from seed and basic seed saving tips; striking plants from cuttings; DIY organic fertilisers; and making self-watering pots

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Dementia and food; Saturday, 6th May, midday-1.30pm; free; Fitzroy North.

Dr Peter Johnston will discuss diet and dementia. Organised by Green Karma.

Urban wine walk; Saturday, 27th May, midday-4pm; $80; Collingwood.

This is a self-guided wine tasting experience, where you choose the order in which you visit the various venues. The ticket includes 30 complementary tastings, a $10 food voucher, a $25 voucher for wine orders and a tasting glass. The participating venues and winemakers: Bad Frankie with Philip Lobley Wine; Fee Fee’s Bar with Empire of Dirt Wine; Glou with Little Brunswick Wine Co; Goldy’s Tavern with MoBo Vino; Gum Bar with Vallee du Venom; Hotel Collingwood with Mt Langi Ghiran; Molly Rose Brewing with Pacha Mama; Paradise Alley with Konpira Maru; and The Craft & Co with Concrete & Clay.

Hot compost workshop; Sunday, 28th May, 2-3pm; free; Reservoir.

Learn all about hot composts – what they are, how they work, what goes in them and how to look after them while you make a hot compost. Organised by Friends of Regent Community Garden.

Cultivating Community workshop; Saturday, 10th June, midday-2pm; free; Carlton.

Learn about all matters related to growing food, food waste, composting and the circular economy.

Home brewing; Saturday, 17th June, 10am-2.30pm; $100 ($22 per hour); CERES.

What you will learn: make your own beer; all about full grain brewing; and the fermentation process. What you will get: samples of different beers; and recipes to take home. Presenter: Paul Rigby. The workshop will be a practical demonstration of full grain brewing covering ingredients (including malt, hops, yeast and water), equipment, brewing theory, and (most importantly) the brewing process (including mashing, lautering, boiling, sanitation, fermentation and packaging). Samples will be available for tasting.

Open Cellars Weekend; Saturday, 17th June and Sunday, 18th June, both 11am-5pm; free; Nillumbik.

Visit any or all of the family-owned wineries in Nillumbik. This is a chance to sample wines at wineries not always open to the public. You will also find food to complement the wine, as well as live music and artworks from local artists at some venues. There is no entry fee, or tasting fee, at any of the venues. The participating wineries include: Buttermans Track, Easthill Estate, Hildebrand Ridge Organic Vineyard, Kings of Kangaroo Ground, Nillumbik Estate, Panton Hill Vineyard & Winery, Punch Wines, Shaws Road Winery, Wedgetail Estate and Yarrambat Estate Vineyard.

In-depth mushroom cultivation workshop; Sunday, 18th June, 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.

In April
In May
In June
Regular events

Upcoming face-to-face events – cooking

Turkish cooking, an introduction; Monday, 8th May, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.

Join Arzu Yilmaz to learn how to make four different vegetarian dishes: a lentil soup, a meze, Turkish borek and a dessert. Arzu will also talk about her experiences as an Istanbul girl and her Turkish identity. Organised by Trentwood at the Hub.

Induction cooking demonstration; Wednesday, 10th May, 12.30-2pm; free; Ivanhoe.

Join Open Table for a cooking demonstration of how to reduce food waste and cook meals on induction. They will be making leftover fritters and doing some pickling, so take a jar if you’d like to take some home.

Kombucha introduction; Thursday, 11th May, 10am-midday; free; Eltham.

Deano, from Good Brew, will tell you everything you need to know about how to brew kombucha and its benefits. There will be an opportunity to taste test the good brew range and also purchase starter kits. Organised by Living & Learning Nillumbik.

Induction cooking demo at Preston Market; Saturday, 13th May, 11am-1pm; free; Preston.

Open Table will discuss the benefits of induction cooking. Drop in at any time, with the discussions running for 15 minutes every half an hour.

Food literacy (6 sessions); 6 consecutive Thursdays, starting 18th May, 10am-1.30pm; $65 ($3 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.

Sourdough bread making; Saturday, 20th May, 10am-1pm; $55 ($18 per hour); Panton Hill.

Learn how to make sourdough bread. You will make a pizza base to enjoy together and you will take home a bread dough ready to bake the following day at home, plus some starter so you can continue to make bread at home. Take an apron, tea towel, sealable container and jar with a screw top lid. Tutor: John. Organised by Living & Learning Nillumbik.

Induction cooking workshop; Saturday, 27th May, 11am-12.30pm; free; Fitzroy North.

Open Table will discuss the benefits of induction cooking, while presenting some recipes. They will be making stale bread gnocchi and whipping up some quick pickle so take a jar so you can take some home.

Gozleme and baklava workshop; Monday, 12th June, 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.

How to make fresh gnocchi; Thursday, 15th June, 6.30-8.30pm; $36 ($18 per hour); Lower Templestowe.

Make gnocchi from scratch the Italian way using basic pantry ingredients coupled with two sauces. Enjoy tasting the dishes with the other participants. You will take home your freshly made gnocchi. Take a container and an apron. Organised by Living And Learning @ Ajani.

Italian cooking (2 sessions); Thursdays, 15th and 22nd June, both 6-9pm; $195 ($33 per hour); Surrey Hills.

Lucia Silverii will teach you the time-honoured techniques of southern Italian cooking. The first session will cover pasta with zucchini and tuna and lemon biscuits. The second session will cover chicken scallopine and almond biscotti. Organised by Surrey Hills Neighbourhood Centre.

Make and eat savoury Japanese pancakes; Friday, 16th June, 11am-1pm; $15; Greensborough.

Chika will show you how to make savoury Japanese pancakes. You will also get to enjoy them for lunch. Organised by Greenhills Neighbourhood House.

Truffle and praline workshop; Friday, 16th June, 6-10pm; $180 ($45 per hour); Blackburn.

Learn how to create handmade chocolates from start to finish using your creative influences to make unique flavours and shapes. They will cover flavour combinations, ganache based flavours, nut pralines, enrobing methods and finishes. You will take home all you make in the workshop along with the recipes and an instruction booklet.

Mozzarella, burrata and stracciatella cheese making; Sunday, 18th June, 10am-3pm; $240 ($48 per hour); CERES.

You will learn how to make mozzarella, burrata and stracciatella cheeses. You will take home what you make. Presenter: Kristen Allan.

In April
In May
In June
Regular classes

LFC News April 19 2023

Apr 202023
 

Thanks to the people who have contributed to this week’s newsletter: Anna Matilda and Chris McCombe.

Want a job?

Estia Health in Wattle Glen are looking for a part time cook. 6 days a fortnight. Requires a Certificate III in Commercial Cookery and some experience within a commercial kitchen. Read the position description and potentially apply.

Cut your avocados crossways

[Here is a recent tip from CERES Fair Food that I thought was quite interesting.]

Save more avo for your toast by cutting it widthwise; the smaller area of exposed flesh means less oxidation. Then, when storing, put it in a snug mug, airtight and alright!

Bread and butter pickles (by Anna Matilda)

[Anna, from Forest Hill, is otherwise known as The Urban Nanna and her website includes a number of her recipes. Her website also includes a longer and illustrated version of the recipe below.]

Ingredients

2 kg firm cucumbers
500g brown onions
¾ cup pure salt
30g yellow mustard seeds
3-4g chilli flakes (omit if you like)
2½ cups white sugar
750ml white vinegar
¾ teaspoon turmeric powder

Method

Wash and trim the cucumbers, then slice to 2-3mm thick rounds. Peel the onions, cut in half then slice to your liking. Add both to a non-reactive bowl.

Add the salt and combine thoroughly. Cover and leave on the bench overnight.

Wash the cucumber and onion mix thoroughly. Drain, then wash and drain again.

Spread the cucumber and onion mix over a clean tea towel and use a second tea towel to vigorously rub and scrunch it until it is mostly dry. Return to the bowl.

Add the mustard seeds and chilli flakes and stir to mix well.

Sterilise your jars and lids.

In a big non-reactive pot, combine the vinegar, sugar and turmeric. Bring to the boil and then simmer for 5 minutes.

Meanwhile, using tongs, stuff the cucumber and onion mixture into jars. Pack them tightly.

Using a heatproof jug, pour the hot vinegar mix into jars. Use a sterilised chopstick or butter knife (dip in boiling water for a minute to sterilise), to gently jiggle & poke the cucumber and onion mixture to dislodge any air bubbles. Top up with hot vinegar mix if needed.

Working quickly so as not to lose heat, use a clean cloth dipped either in straight vinegar or boiling water to wipe the rims of jars before sealing with hot sterilised lids.

Cool, label and store for a month before eating. This is to let the flavours mellow and mature. Refrigerate once opened.

Will keep for 1-2 years unopened in a cool dark cupboard. Will last several months in the fridge once opened.

Every newsletter needs a good picture

Japanese artist Manami Sasaki transforms ordinary toast into edible works of art using vegetables, fruits and herbs. The creations range from geometric pattens to portraits and landscapes.

Look at more food art on our website.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the position description for the Projects and Research Manager job at Sustain.

Word of the month – Orts

‘Orts’, meaning little bits of food left over from a meal.

Read about previous words of the month.

Proverb (or phrase) of the month

Living on the breadline. Meaning: barely scraping by, or surviving on minimal income. In 1876, someone called Louis Fleischmann opened a bakery in New York, which became successful. Then, as related in Mr. Fleischmann’s obituary, he noticed a crowd of hungry tramps standing over the grating at the bakery, scenting the hot loaves that were being turned out in the basement. Mr. Fleischmann offered to feed one of the men, and soon a line formed. He then decided to give bread to every hungry man who would come for it. The breadline grew until every night as many as 500 loaves were handed out to the men.

Read about more food-related proverbs.

Gardening quote of the month

“One of the most delightful things about a garden is the anticipation it provides.” by W.E. Johns.

Read more gardening quotes.

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

Submitted by Susan Palmer: When bees move into a new hive, do they have a house swarming party?

Read more jokes.

 

Not food-related but interesting

Whitehorse Council are organising a Sustainable Living Week to be held from 28th April to 7th May. Look at the full program and book your places. Here is a list of the various events:

  • Friday, 28th April: storytime “let’s walk (instead of driving)”; upcycle art exhibition 2023 opens (and finishes 11th May).
  • Saturday, 29th April: how to nature journal; flora and fauna treasure hunt; plant ID walk and talk.
  • Sunday, 30th April: vertical gardens; keep cup making; an afternoon with Matthew Evans, the Gourmet Farmer.
  • Monday, 1st May: Bushy Creek nature walk; all-electric homes (webinar).
  • Tuesday, 2nd May: storytime “recycling”; passive houses.
  • Thursday, 4th May: alkira plant swap; storytime “gardening”; climate action through gardening.
  • Friday, 5th May: storytime “grow vegetables”; learn to make re-usable produce bags; nocturnal possum prowl.
  • Saturday, 6th May: sashiko mending; earth pigment pastels; join a community bike ride.
  • Sunday, 7th May: gang-gang cockatoos; wild basket weaving; incredible invertebrates; regenerating Australia – movie and meet-up.

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Grow food at home (9 sessions); on Fridays, 9.30am-1.30pm, starting 28th April and ending 23rd June; free subject to ACFE eligibility; Fawkner.

No matter the size of your urban growing space, learn to grow nutrient-dense food, using regenerative gardening practices. The course will covers topics such as: growing in pots and containers, raised beds and no-dig garden; building and sustaining soil health; seasonal planning and crop rotation; companion planting and beneficial insects; natural methods to manage pests and weeds; recycle waste into compost and worm farms; and growing edible plants from seed and cuttings. Organised by Brunswick Neighbourhood House.

Diet for good mental health; Sunday, 30th April, 11am-12.30pm; free; Fitzroy North.

Larisa Freiverts will talk about how food impacts our gut health and thereby impacts our mood, depression and anxieties. Organised by Green Karma.

Heritage apple tasting; Sunday, 7th May, 2-4pm; $15; Templestowe.

Around 15 varieties will be available for tasting – mid/late-season apples. An orchard tour will also be included. All funds received go toward the maintenance and expansion of the collection. Organised by Heritage Fruits Society.

Beginners composting workshop; Tuesday, 9th May, 7-8.30pm; free; Doncaster.

They will show you: how to choose a system that suits your lifestyle; adding organics; and using the finished compost. The session will cover the three main types of composting – traditional compost, worm farming and bokashi.

Become a master composter; Wednesday, 10th May, 10am-midday; free; Whittlesea.

Learn some tips and tricks when it comes to home composting in your own backyard. Council Waste Officers will be available to answer questions.

Rum, cheese and beer masterclass; Thursday, 11th May, 7-9pm; $79 ($40 per hour); Preston.

5 rums, 5 cheeses and 5 beers will be matched together. Jointly hosted by Moon Dog Brewing, Jimmy Rum and Cheese Culture.

Growing funghi at home; Saturday, 20th May, 11am-12.30pm; $20 ($14 per hour); Hurstbridge.

Neil Symington will share some important concepts and practical advice for growing different types of funghi at home, including button mushrooms, oyster mushrooms and shiitakes. The session will include a practical demonstration of several important techniques including: pasteurising the substrate; inoculating growing containers; and creating a suitable fruiting environment. Neil will also discuss how to avoid common issues such as contamination, poor yields, slow growth or disfigured mushrooms.

Organic vegetable gardening for beginners; Thursday, 8th June, 11am-midday; free; Greensborough.

Learn how to grow vegetables all year round, without harmful chemicals, in whatever space you have. Learn how to select a location for a veggie garden, prepare and improve the soil, work out what to plant when, grow produce from seedlings and seeds, care for your growing plants and protect them from pests, as well as how to grow vegetables in pots and containers. Organised by Diamond Valley Library.

Edible weeds; Saturday, 10th June, 10am-midday; $60 ($30 per hour); CERES.

What you will learn: how to identify edible weeds; and how do use them in your everyday life. What you will get: detailed handouts; and samples in class of prepared edible weeds. Presenter: Lauren. Learn about seasonal edible weeds that thrive in Melbourne inner north, and gain knowledge about the plants’ culinary, medicinal and ecological uses.

In April
In May
In June
Regular events

Upcoming face-to-face events – cooking

Taiwanese pastry workshop; Saturday, 22nd April, 1-3.30pm; $116 ($46 per hour); Brunswick.

Cristina Chang will cover background information on Taiwanese and other Asian pastries. Also how to make both Taiwanese mooncake and shao bing (a crispy, flaky flatbread).

The cook program (9 sessions); on Thursdays, 9.30am-1.30pm, starting 27th April; $50 ($1 per hour) subject to ACFE eligibility; Brunswick.

The objective is for you to develop skills, social connection, and self-confidence to seek further study or work in hospitality. You will prepare, eat and gain an overview of different styles and types of cooking. You will also learn how to cook for a large group. Organised by Brunswick Neighbourhood House.

Low and slow masterclass (BBQ); Friday, 28th April, 5.30-9.30pm; $99 ($25 per hour); South Morang.

They will be cooking on a Weber kettle and Weber smokefire and will show you various tips and tricks.

Vegetable fermentation workshop; Saturday, 6th May, 10am-1pm; $60 ($20 per hour); Bayswater North.

You will make your own sauerkraut and brine ferment plus you will taste many other fermented products. You will learn: the basics of gut health; the gut microbiome; the role of probiotics and fermentation in gut health; health benefits of fermentation; what fermentation actually is; what the different types of fermentation are; how to make your own ferments using different techniques; fermentation rules; what vegetables to use; brining methods and what roles salt and temperature play; cleanliness; and what equipment to use. You will take home the ferments that you make. Take two jars and an apron. Organised by Arrabri Community House.

Inner peas – cooking program (4 sessions); On consecutive Thursdays, starting 11th May, each 4-6pm; free; Hawthorn.

Inner Peas is a social cooking program for people aged 16-25. The program aims to help you make easy, healthy and affordable recipes as well as make new friends and learn strategies to take care of your mental health. Each week, you will make and then share a meal. Week 1: Mexican. Week 2: Indian. Week 3: Italian. Week 4: Vietnamese.

Get your dad in the kitchen!; Wednesday, 14th June, 4-6pm; free; Hawthorn.

This event is for dads (or father figures/guardian) and their children (at least 10 years old) to learn how they can cook easy and yummy meals together at home. Facilitator: Joel Feren.

In April
In May
In June
Regular classes

From time to time, we come across a new cooking venue who then get added to the list below.

One such is Brunswick Kitchen in Brunswick. They do many different classes on various days of the week. Most are around 2½ hours long and cost around $120. They also sometimes do cheaper classes for children.

Another such is Juanita’s Kitchen in Preston. They do plant-based cooking classes on various days of the week. Most are 2½-3 hours long and cost around $120-145.

A third such is Margot & Montanez in Camberwell. Their classes focus on making alfajores biscuits filled caramelised milk. The classes are monthly on Sundays, 10am-1pm and cost $109 ($36 per hour).

LFC News April 12 2023

Apr 122023
 

Thanks to the people who have contributed to this week’s newsletter: Angela Harridge, Chris Chapple and Harry Ladopoulos.

Selecting green coffee beans for roasting (by Harry Ladopoulos)

[Harry is the head roaster at Specialty Coffee Army, who are based in Mernda. You can buy their roasted coffee beans and ground coffee either online or at Eltham Farmers’ Market (2nd and 4th Sundays). Here he writes about how to select green coffee beans for roasting.]

All of the coffee’s flavour potential is held within the green bean and is unleashed during the roast. So, unless these coffee beans are carefully selected and you take the opportunity to tweak the roast and flavour to your liking, you will not achieve a delicious roast.

There are several factors that contribute to the overall green coffee bean quality. It’s essential to recognise these factors from the beginning – when you’re selecting and purchasing.

When selecting the right green coffee beans you will need to consider a range of factors.

Origin

Each place has different conditions – soil, humidity, climate, etc – which will have a big impact on the flavour and aroma of the coffee. Also, being able to see which farm the coffee was grown at is usually a sign of a good quality batch.

Altitude

Generally, higher altitudes means lower temperatures. As a result, there is slower growth which, in turn, allows the sugars to develop more. The coffee beans gain a more complex taste profile, sweetness, and typically more acidity compared to those grown at lower altitude and warmer temperature.

Processing

The processing method will have a substantial influence on the final taste of the coffee. The two most popular processing methods are:

  • Natural – drying the entire coffee cherry with the seed still inside, usually on raised beds in the sun. This method produces heavy-bodied, sweet, smooth and complex coffees.
  • Washed – the seed is removed from the fruit before drying using water. This method produces coffees that are cleaner, brighter, fruitier and more acidic.
Appearance

You want to make sure that the green beans are similar in size and colour, relatively uniform.

The same colour means that they have been treated and ripened in similar ways, consequently making them reach the same level of roast simultaneously.

Beans of similar size will roast at the same speed.

Selecting uniform green beans is important to achieve repeatable and consistent roasts.

Traceability and ethically sourced

If you, like most roasters and microroasters, do not have the ability to buy directly from farmers, I (Harry) suggest selecting importers with a reputation for sourcing beans in a way that is fair to the farmers and doesn’t harm the environment. The importer should be committed to transparency and provide full traceability of the green coffee.

South Morang Farmers & Makers Market is no more

I have just discovered that the South Morang Farmers & Makers Market was discontinued at end 2022 because of “the number of competing markets in the area.”

As several people commented on Facebook, “which other local markets?”

Some food swap changes

A new food swap in Coburg

The Crop Swap at Joe’s Market Garden is, as the name implies, at CERES Joe’s Market Garden, 34 Edna Grove, Coburg. It is on the 3rd Saturday of every month, 11am-12.30pm.

A new location for the food swap in Forest Hill

The Forest Hill Urban Harvest has moved to Strathdon House, 449/465 Springvale Road, Forest Hill and is now 10am-midday.

Every newsletter needs a good picture

Iranian artist Mahnaz Miryani creates tiny trays with pastries, eggs, cakes and other dainty morsels, each made of polymer clay.

Want a job?

Projects and Research Manager at Sustain

This role will oversee the planning, implementation, coordination, delivery, monitoring and evaluation of Sustain’s research and policy work. It is a one year contract for a part-time position (0.6 FTE). Based in Preston. Read the project description. Send your CV and a cover letter to Nick Rose by email.

Fundraising and Partnerships Coordinator at Sustain

This role will leading the development and implementation of a donor, partnerships and grants strategy and related initiatives that will diversify income streams and establish a sustainable funding base to support Sustain in achieving its core purpose. It is a one year contract for a part-time position (0.6 FTE). Based in Preston. Read the project description. Send your CV and a cover letter to Nick Rose by email.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the Joe’s Market Garden page in our Local Food Directory.

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

A weasel walks into a bar. The bartender says “wow I’ve never served a weasel before, what can I get you?” “Pop“, goes the weasel.

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Seed saving workshop; Saturday, 15th April, 4-5pm; $15; Macleod.

Find out how to save seed using both dry and wet methods including fermentation which removes diseases, and how best to store your seed. Organised by Sustainable Macleod.

Bee biosecurity at CERES; Friday, 28th April, 6.30-8pm; free; CERES.

Ally Driessen, Bee Biosecurity Officer from Agriculture Victoria, will give an update on the Varroa situation in NSW, walk you through the Australian Honey Bee Industry Biosecurity Code of Practice, and explain the Bee Pest Blitz program. Mike from All About Beekeeping will show you some bee biosecurity products (such as hive beetle traps, and test kits for foul brood and Varroa mite) to help beekeepers fulfil their responsibilities and keep their hives strong and healthy.

Wine appreciation (8 sessions); 8 sessions on consecutive Tuesdays, starting 2nd May, 7.30-9.30pm; $100 ($6 per hour); Eltham.

Want to know more about wine, and educate your palate? Learn about: different wine styles and how they are made; what you taste and smell in wine, and what balance means; the smell and taste of basic wine components; appreciating the magic of wine composition; and identifying wine faults. Facilitator: Karen Coulston. Organised by the Eltham & District Winemakers Guild.

Grow your own food (4 sessions); 4 sessions on consecutive Sundays, starting 7th May, 9.30am-2pm; $112 ($6 per hour); Preston.

This course will provide an introduction to the principles and techniques of urban agriculture, including how to design, build and maintain a productive farm in a limited space. You will gain a range of skills and knowledge including: understanding production systems such as ground growing, wicking beds, mushroom growing and hydroponics systems; crop planning; water/soil/pest management; plant propagation; and education and employment pathways in urban farming. This course was designed in partnership with Sustain.

Setting up a worm farm; Saturday, 13th May, 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.

Organic guide to urban farming course (5 sessions); on Sundays between 14th May and 18th June, each 10am-2pm.; $123 ($5 per hour); Richmond.

The course will cover: grow what you can, where you can (site design from balconies to orchards, polycultures and plant guilds, container growing, light conditions, companion planting); soil, more than dirt (organic carbon, water smart spaces, soil food web, biointensive growing, making biochar); everything seedy, sow what now (seed planting, raising from seed, all seasons planning, seed saving); composting, worm farming and waste (a compost solution for everyone, waste and recycling); and re-wilding, regenerating, re-connecting (permaculture, biodiversity, biological pest control, community connections and initiatives). Tutor: Kath Jones. Organised by Richmond Community Learning Centre.

Mood and food workshop; Tuesday, 23rd May, 11am-1pm; free; Eltham.

For those aged 40-65. Discover the connection between what you eat and how you feel. There will then be a cooking session of a healthy affordable lunch that you will eat together. Facilitated by dietitian Maria Hyde and social worker Mariam Mohamed. Presented in collaboration with Merri Health, healthAbility and Nillumbik Council.

Egg carrier bags; Saturday, 3rd June, 10am-3pm; free; Kinglake.

Make an egg bag for collecting eggs. Organised by Kinglake Ranges Neighbourhood House.

DIY mushrooms; Saturday, 3rd June, 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.

Complete urban farmer (14 sessions); weekly sessions starting Wednesday, 7th June, 9am-3pm; $895 ($11 per hour); CERES.

Presenter: Justin Calverley. The topics to be covered will include: permaculture; fruit production; soil preparation; beekeeping; composting, worm farming and fertilisers; vegetable growing; propagation; seed collection; pest & disease management; bushfoods & berries; chooks; and community gardens.

In April
In May
Regular events

Upcoming face-to-face events – cooking

Cupcake decorating to celebrate Eid al-Fitr with Saajeda Elsayed; Thursday, 20th April, 11am-midday; free; Doncaster.

Join Saajeda Elsayed to decorate cupcakes and take some home.

Pasta making workshop; Saturday, 29th April, 10am-1.30pm; $63 ($18 per hour); Abbotsford.

Joseph Monroe will be making a filled pasta with a simple sauce, using a mixture of produce collected from around Collingwood Children’s Farm mixed with traditional, high-quality pasta ingredients. The session will start with a tour of the farm to collect fresh eggs, basil and other salad goodies, and will end with a few select bottles of red courtesy of the Noisy Ritual Winery. Organised by Collingwood Children’s Farm.

Blokes in the kitchen (2 sessions); Fridays, 12th May and 9th June, both 9am-midday; $90 ($15 per hour); Surrey Hills.

Learn to prepare simple meals with other blokes under Shawn’s guidance. Enjoy a shared meal and conversation to finish the session. Organised by Surrey Hills Neighbourhood Centre.

Chocolate making workshop; Friday, 19th May, 6.30-8.30pm; $80 ($40 per hour); Park Orchards.

Join them for this hands-on introduction to couverture chocolate which will cover: tempering of milk and dark chocolate; filling truffle shells with supplied ganache for centres; dipping and decorating truffles; and chocolate discs topped with roasted nuts and dried fruit. There will be plenty of sampling along the way and you will take home all that you make presented in a gift box. Organised by Park Orchards Community House.

Fermenting workshop; Saturday, 20th May, 10am-1pm; $100 ($33 per hour); Kinglake.

The Fermented Mumma will teach you all you need to know to starting fermenting at home. Menu: sauerkraut, carrot kimchi and fermented garlic onions. Organised by Kinglake Ranges Neighbourhood House.

Middle Eastern cooking; Saturday, 20th May, 10am-1pm; $80 ($27 per hour); Park Orchards.

Learn about the flavours of Middle Eastern cooking. Try out recipes and cooking methods while preparing a three course menu. Stay and share your freshly prepared dinner with the group. Organised by Park Orchards Community House.

Truffle and praline workshop; Friday, 2nd June, 6-10pm; $180 ($45 per hour); Blackburn.

Learn how to create handmade chocolates from start to finish using your creative influences to make unique flavours and shapes. They will cover flavour combinations, ganache based flavours, nut pralines, enrobing methods and finishes. You will take home all you make in the workshop along with the recipes and an instruction booklet.

Sourdough breadmaking (advanced); Saturday, 3rd June, 10am-12.30pm; $70 ($28 per hour); Lower Templestowe.

Nadine will help to expand your knowledge to add fruit, seeds or olives and parmesan to your loaves and teach you how to make different shapes, focaccia and ciabatta. Take a 2 litre container with a lid and an apron. Organised by Living And Learning @ Ajani.

Vegan cooking Italian style; Saturday, 3rd June, 10am-3pm; $120 ($24 per hour); CERES.

You will be shown a selection of vegan dishes with an Italian flavour and you will finish with a feast. The menu: napoli sauce, gnocchi, ricotta , arancini, risotto, mushroom florentine sauce, bechamel sauce and tiramisu. Presenter: Nase Supplitt.

Indian cooking – South Indian (2 sessions); Wednesdays, 7th and 14th June, both 6.30-8.30pm; $118 ($30 per hour); Hurstbridge.

The food of South India features the use of tamarind, shredded coconut, coconut oil, coconut milk, mustard seeds, kari leave and dried red chillies. Dishes include plenty of rice and lentils often powdered and cooked by steam. Tutor Taariq Hassan. Organised by Living & Learning Nillumbik.

In April
In May
Regular classes

LFC News April 5 2023

Apr 052023
 

Thanks to the people who have contributed to this week’s newsletter: Emily Connors, Genevieve Rigot, Holly Gallagher, Jelena Kasabasic, Sarah Young and Virginia Solomon.

Joe’s Market Garden

Joe’s Market Garden now have a page in our Local Food Directory.

Joe’s Market Garden is a 2½ acre Certified Organic farm located next to the Merri Creek in Coburg. They grow mostly leafy greens, herbs and fruiting vegetables. Their farmgate at 34 Edna Grove, Coburg is open Thursdays to Sundays, 8.30am-1pm where, as well as their veggies, you can also buy coffee, toasties and fresh-baked pastries. Their produce can also be found in the CERES Fair Food veggie boxes.

It is Melbourne’s last surviving inner city market garden, having been farmed continuously by Chinese and Italian gardeners for over 150 years. CERES began farming here in 2003 under the guidance of Joe Garita.

Irrigation water is taken from the mains supply and a 100,000 litre underground water tank which collects rainwater from neighbouring townhouses.

Read their Local Food Directory page.

Welcome Emily and colleagues!

More on dyeing eggs naturally

With Easter imminent, this is a topical subject.

Jelena Kasabasic has written in with a suggestion: pick some herb leaves with interesting shapes, place them on an egg, tightly wrap a stocking over them and then put them into whatever colour you want.

Several of you have also recommended this article on natural dyed Easter eggs. It provides both a step-by-step guide plus the following list of colorations:

  • Red cabbage: blue.
  • Red onion: red-brown.
  • Yellow onion: orange-caramel.
  • Beetroot:: dark pink to red.
  • Turmeric: bright yellow.

Some tips for winter vegetable planting

In the April Sustainable Macleod newsletter, Robin Gale-Baker has written an article with 10 tips for winter vegetable planting in Melbourne. Here are her some of her tips related to brassicas (cauliflower, cabbage, kale, etc):

  • Plant brassicas so that the lower leaves are partially or wholly submerged in the soil. This prevents wobble which leads to poor anchorage in the soil and small heads.
  • Net all brassicas and secure the bottom of the net with weights to prevent the white cabbage butterfly from laying eggs on the foliage. These eggs turn into very hungry caterpillars.
  • Lay dripline if possible between rows of brassicas. Brassicas thrive on regular watering. As the plants expand, the leaf coverage makes it difficult for enough rain or even hand watering to get to the soil. Water right throughout winter.

Here is the newsletter of which the tips are a part. The newsletters are monthly and you can sign up to receive them on the Sustainable Macleod website home page.

Darebin Fruit Squad in the news

On 3rd April, the Darebin Fruit Squad featured in The Age (see graphic right). Thanks for the heads up, Holly Gallagher and Sarah Young!

As you probably know, articles on The Age website are behind a paywall. As you may or may not know, however, they are available for free from many library websites for registered users, including my own (Yarra Plenty Regional Library).

If you would like to support the Darebin Fruit Squad, one way to do it is to buy one of their t-shirts.

 

Could food be fairer?

Chris Ennis, the founder of CERES Fair Food, has recently written a short article on how his thinking about fair food has evolved over time.

His initial answer to the question Could food be fairer? was to provide an alternative to the way that Coles and Woolworths treat their farmers, supporting small organic and regenerative growers.

It then evolved to include fairer employment of vulnerable people.

It then evolved to include compostable and recyclable packaging.

It is now evolving to include more affordable groceries, and from ‘only organic‘ to ‘organic and‘,

Read the article,

Chris writes around one article a week and you can find them all at this page of the CERES Fair Food website.

Want to buy a book for your children?

If so, then Genevieve Rigot suggests that you consider A kid’s herb book, which “explores the worlds of herbs with fun activities, projects, songs, stories, healing remedies”.

A recipe for vanilla figs

This recipe has been provided by North East Region Permaculture (NERP). You can find NERP at Eltham Farmers’ Market on the 2nd Sunday of each month. At next Sunday’s market (9th April), they will have an expert on hand to chat with you about all things poultry, including chickens, ducks, geese and quail.

Ingredients

1¼ kg slightly under-ripe figs
1 kg sugar
½ litre water
½ vanilla pod, split lengthwise

Method

Peel three narrow strips in each fig or prick them all over with a small sharp fork.

Put the sugar, water and vanilla pod into a large pot or preserving pan and bring to the boil. Add the figs, a few at a time, allowing the syrup to come to the boil before adding the next batch.

Cook, uncovered, over the lowest possible heat for 5 hours, or until the figs are soft and translucent. Remove the vanilla pod.

While the figs are still hot, fill warm sterilised jars and top up with the syrup. Seal.

Keep for years if seal is unbroken. Once opened, eat within a month.

Eat with yoghurt or light sour cream as a dessert, or just on their own as a sweet treat.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the position description for the job at Fawkner Food Bowls.

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

Submitted by Olaf Falafel: Someone’s replaced my passport photo with a picture of a marzipan fruitcake – I think my identity has been stollen.

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Upcoming face-to-face events – not cooking

Fresh herbs and herbal teas; Thursday, 27th April, 10am-midday; free; Whittlesea.

Delve into the world of herbal teas. Learn how to grow and use fresh herbs in both tea and cooking and the benefits of so doing, especially leading into Winter. At Whittlesea Community Garden.

Autumn seasonal gardening with Kaye Roberts-Palmer; Thursday, 27th April, 11am-midday; free; Doncaster.

Prepare your plants for the winter months and find out how to have the best soil for a productive winter vegetable patch.

Introduction to permaculture (2 sessions); Saturdays, 29th April and 6th May, 10am-3pm; $120 ($12 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

An afternoon with Matthew Evans, the Gourmet Farmer; Sunday, 30th April, 2-5pm; free; Box Hill.

Speakers: Matthew Evans and Adam Grubb. Matthew lives and works on the Fat Pig Farm in Tasmania. He has featured on the Gourmet Farmer series on SBS and has written 13 books. He will talk about the ways that food and farming can frame the future, including food security, soil health and the sequestration of carbon through regenerative methods. Adam is from Very Edible Gardens. He will talk veggies: where did they come from, what do they need, and the things you can do to get started growing veggies successfully at home.

Beeswax wrap workshop; Monday, 8th May, 6-8pm; $55 ($28 per hour); Brunswick.

Emma will show you how to make beeswax wraps. All materials provided, though you can BYO fabric to be waxed and transformed into wraps. Organised by Brunswick Neighbourhood House.

Advanced composting workshop; Wednesday, 10th May, 7-8.30pm; free; Doncaster.

They will show you how to advance your composting journey, including: speeding up your compost; troubleshooting issues; and how harvest and use your compost.

Wild mushroom foraging and fermentation for beginners; Saturday, 20th May, 10am-1pm; $180 ($60 per hour); Mount Evelyn.

Learn how to identify wild mushrooms and gather them safely. Take a guided walk to search for mushrooms in their natural habitat. The Fermented Mumma will show you how to use field guides, spore prints, and other tools to identify mushrooms by their colour, shape, texture, and scent. You will also learn about the different parts of a mushroom, including the cap, stem, gills, and pores, and how to distinguish between edible and poisonous species. After the foraging expedition, you will have the opportunity to taste and smell a variety of mushrooms, including some that are safe to eat and others that are not. To finish off, the Fermented Mumma will cook up a feast of fermented mushrooms. Organised by The Food School Yarra Valley.

Mushroom foraging; Thursday, 25th May, 6.30-8.30pm; $85 ($43 per hour); Collingwood.

You will learn what spores are exactly and what their prints mean before moving on to tools and techniques for efficient and environmentally-conscious mushroom hunting and correct foraging etiquette. Then you will learn how to identify wild mushrooms, the common species that you’re likely to come across, which edible mushrooms you can use in cooking, and medicinal species, as well as hallucinogenic species and the downright dangerous. Finally, you will learn about ways to cook mushrooms, preservation techniques and tincture preparation, before ending with a tasting of some wild mushrooms.

The fungus amongst us; Sunday, 28th May, 10am-12.30pm; $60 ($24 per hour); Alphington.

Explore the Darebin park lands through a fungal lens. Participants will be guided to see and get close to the local world of fungi. The park adventure will be led by local ecologist Dr Sapphire McMullan-Fisher. Founder of Sporadical City Mushrooms, Julia Laidlaw, will then share the world of zero waste mushroom farming at her farm on the edge of the park land.

In April
In May
Regular events

Upcoming face-to-face events – cooking

Childrens Easter chocolate making workshop; Saturday, 8th April, 10am-midday; $10; Ringwood.

For children aged 7-14. Shabina will show the children how to make rocky road. They will then participate in an Easter egg hunt, where they will search for hidden eggs filled with chocolate treats. The children will get to take home their own handmade rocky road creations. Organised by the Central Ringwood Community Centre.

Easter chocolate workshop; Saturday, 8th April, 1-3pm; $50 ($25 per hour); Fitzroy.

Create unique and personalised Easter cards using chocolate and edible decorations. You will be provided with a blank card made of high-quality Belgian chocolate, and various tools and materials are available to decorate the card, such as edible colours, sprinkles, and chocolate figures. An instructor will be present to provide guidance.

Kombucha / Jun M.O.B.; Thursday, 20th April, 6.30-8pm; $85 ($57 per hour); Fitzroy North.

They will demonstrate how to feed your mother/SCOBY (choose between kombucha or jun). You will then flavour their own batch ready for second phase fermentation using fruits, herbs and spices. Take home your selected SCOBY and your personally flavoured bottle of kombucha/jun. M.O.B. stands for ‘mingling over bacteria’.

Hospitality (8 sessions); Tuesdays, starting 2nd May, 9.30am-midday; $50 ($3 per hour); Lower Templestowe.

This is a cooking course that will develop your basic skills and confidence around the preparation of food. This course will run in a supportive group session and has possible pathways to further study. Organised by Living And Learning @ Ajani.

Cooking for one (5 sessions); Thursdays, starting 4th May, 11am-1pm; $50 ($5 per hour); Lilydale.

Learn how to cook easily just for one person. Make the meals each week, and eat together what you have made. Organised by Lilydale Community House.

Sourdough breadmaking; Saturday, 6th May, 10am-12.30pm; $64 ($26 per hour); Lower Templestowe.

Learn all the steps to make your own sourdough at home with this simple recipe. You will take home a sourdough starter and some dough to bake. Take a 2 litre container with a lid and an apron. Organised by Living And Learning @ Ajani.

Honey ferments M.O.B.; Wednesday, 10th May, 6.30-8pm; $110 ($73 per hour); Fitzroy North.

Learn how to make 3 different ferments all with a focus on honey: wild mead; jun (similar to kombucha); and honey fermented garlic. Go home with 3 jars of ferments. M.O.B. stands for ‘mingling over bacteria’.

French patisserie – Mother’s Day cake; Saturday, 13th May, 1.30-4.30pm; $125 ($32 per hour); Lower Templestowe.

Learn how to make and bake a red velvet cake with cream cheese frosting which you will then apply to your cake. To finish off, create your own decoration to make that cake extra special. Organised by Living And Learning @ Ajani.

French patisserie – macarons; Wednesday, 17th May, 6.30-8.30pm; $85 ($43 per hour); Lower Templestowe.

Tish will pass on her techniques for making macarons. Take an apron and a container. A limit of 4 participants in total. Organised by Living And Learning @ Ajani.

How to make fresh ravioli; Thursday, 18th May, 6-8.30pm; $49 ($20 per hour); Lower Templestowe.

Make fresh spinach and ricotta ravioli and a sauce. Enjoy tasting the dishes then take some fresh ravioli home to cook for the family. Take a container and an apron. Organised by Living And Learning @ Ajani.

Dumpling making workshop; Friday, 26th May, 6-8.30pm; $75 ($30 per hour); Park Orchards.

Make Chinese dumplings from scratch. The dough you 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.

Sourdough breadmaking (2 sessions); Saturdays, 27th May and 17th June, both 10am-12.30pm; $150 ($30 per hour); Park Orchards.

In the first session, Nadine will take you through the basics of sourdough breadmaking. In the second session, you will make a seeded sourdough loaf. You will also get to sample different loaves, including a fruit loaf and olive and herb loaf. This class is best suited to those who have some experience with bread making, however it is not essential. Organised by Park Orchards Community House.

Filled pasta with Piera; Saturday, 27th May, 10am-1pm; 140 ($47 per hour); Thomastown.

Learn how to make the dough from scratch and how to shape the pasta. You will be making both balanzoni (large green tortellini-like pasta filled with ricotta, mortadella & parmesan cheese) and ravioli di pesce (half-moon shaped pasta filled with mascarpone, crab meat, snapper, thyme & lemon). At the end, enjoy the pasta you have made together with a class of wine. Host: Piera Pagnoni. Organised by That’s Amore Cheese.

Feta, haloumi and mascarpone cheese making; Saturday, 27th May, 10am-4pm; $240 ($40 per hour); CERES.

You will learn: the cheese making process using cultures and rennet; salt – brining and dry-salting cheese; and marinating feta in olive oil. You will take home what you make. Presenter: Kristen Allan.

French patisserie – macarons (advanced); Saturday, 27th May, 1.30-4.30pm; $115 ($38 per hour); Lower Templestowe.

Extend your macaron making skills to make two fillings and different shapes and bi-colour macarons. Take an apron and a container. A limit of 4 participants in total. Organised by Living And Learning @ Ajani.

Gluten-free kitchen skills; Sunday, 28th May, 10am-3pm; $120 ($24 per hour); CERES.

Presenter: Melanie Leeson, from Mettle + Grace. After an introduction to gluten-free flours and their texture, taste and how to use them, you will have the opportunity to cook a collection of recipes, including: a cake using your own gluten-free flour blend; crackers to pair with a seasonal dip; pizzas; and a short-crust pastry dough for quiche. At the end, the class will sit down to eat lunch together.

Farmhouse sake / doburoku night; Wednesday, 31st May, 6.30-8.30pm; $125 ($63 per hour); Fitzroy North.

Make your own sake using rice, koji and water and time. This is a 3 step process and you’ll take home stage one in a 3 litre jar – with koji for step 2 – and a couple of bottles for the final bottling step. They will also cover amazake – the sweet, more immediate (overnight) drink.

In April
In May
Regular classes