LFC News July 26 2023

Jul 262023
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Gayle Parkes, Hong Van Pham, Judith Chivers, Marcela Santos, Megan Goodman, Nathacha Subero, Robin Gale-Baker, Tania Rostan and Vicki Jordan.

Begin your Queensland Fruit Fly prevention strategy now! (by Robin Gale-Baker)

Now is the time to begin your campaign against Queensland Fruit Fly (QFF). Don’t delay! This pest is the scourge of fruit and vegetable growers throughout the northern suburbs and without doubt will extend its reach this season. The good news is that, after a number of years trying to achieve QFF free fruit and veggies, the Sustainable Macleod Community Garden did so last season. QFF was present – caught in lures and traps – but no produce was infested.

Here’s how it was done:

  • August: all leftover fruit still on trees was removed (excluding citrus).
  • August onwards: Wild May lures were placed in fruit trees. The males are attracted to these and indicate the presence of QFF. Check them weekly and top them up.
  • September onwards: Ceratraps were hung in trees. Ceratraps are a protein trap that attracts males and females. Ceratraps last 3-4 months depending on climate before needing replenishment. Check them weekly to see if you have caught any QFF.
  • September onwards: the temperature at sunset was monitored. QFF mate at sunset when it is 16degC or warmer. When this temperature occurs, it is an indicator that QFF may soon emerge and lay eggs.
  • As soon as flowers on fruit trees were pollinated by bees and other pollinators, the trees were netted with 2mm x 2mm insect netting which was weighted down around the hem. This included all citrus. All vegetables were netted when planted as most are self-fertile, and weighted down around the hem. (It may be necessary to hand pollinate eggplant, chillies and capsicums).
  • Any fallen fruit was microwaved and disposed of in the waste bin twice weekly. None was put in the compost!

At Sustainable Macleod, we favour netting as our primary strategy. If QFF cannot get to the produce then they cannot harm it. We use the lures and traps as back-up and as indicators of whether or not QFF is actually present.

Mistakes that we made early-on included: not weighing down the netting to prevent QFF from crawling under it; not netting early enough or not netting everything; pulling out spent plants with fruit on it, say chillies, at the end of the season, and not disposing of it straight away or exposing it in compost where QFF could then lay eggs in it; and not checking lures and traps despite our good intentions.

Starting early and being vigilant are the keys to success. You will not see any damage until you cut open ripe fruit or veggies so damage may be occurring right under your nose. Given the time and money, we expend on our edible gardens, executing a strategy to protect our produce makes sense, and we can succeed even if our neighbours are failing.

Where to obtain supplies:

  • Supplies are surprisingly hard to buy locally. As a service to the community, Sustainable Macleod sells Wild May, lure bottles and netting at cost price. Go to our shop to purchase.
  • Ceratraps can be bought online in bulk quantities so join together with friends to share the cost. The cheapest way to purchase is to buy 5 litres and 20 traps for around $210. Google Ceratraps and look for the best deal.
  • Netting can be purchased from some nurseries, including Bulleen Art and Garden. It is typically 6 metres wide and about $5 per metre. Avoid buying packaged netting, which is too narrow to do the job.

A final note: make sure that any product you buy is specific for QFF and not just fruit fly. There are a number of ‘fruit fly’ products on the market, especially sticky traps, that do not contain the pheromones which attract QFF and are therefore a waste of money and will not support your efforts to be QFF free.

Reservoir, Rezzadent, Wilam-nganjin and fufu

The Rezzadent is a bi-monthly (i.e. once every two months) publication aimed at residents of Reservoir. It is an interesting read, in part because it doesn’t contain any adverts.

The latest edition contains a two page article about the Wilum-nganjin Community Garden in Reservoir (see graphic near right).

Another article that caught my eye was about a new west African cafe called La Gout Afrique. One of their specialities is called ‘fufu’ and it is apparently one of the most famous west African ‘swallow’ foods. ‘Swallow’ foods are dough-like creations which you meant to eat without chewing. Rather, they are an accompaniment to soups/stews which you use to scoop up the soup/stew. Read more.

Intrigued, I decided to go to La Gout Afrique and sample their fufu. From the 5 fufus on their menu (see graphic far right), I chose ‘egusi soup with fufu’, where (according to Wikipedia) egusi are ground melon seeds. As you can imagine, the taste was unusual. The act of swallowing without chewing (which took some discipline) made it even more unusual. It’s definitely something that you should do at least once.

13 Moira Avenue, Reservoir. Open Tuesday to Saturday, midday-8.45pm. One word of warning: most of the west African dishes on the menu are only available by pre-order, which means that you have to ring them in advance. 03 9357 3521 or 0436 427 752.

Can you help with a cookbook about reducing food waste?

The Food Collective Project, which is based in Greensborough, are putting together a cookbook to raise community awareness around food insecurity and reducing food waste. They are looking for people to contribute any of:

  • Budget friendly, zero waste recipes.
  • Money saving tips when grocery shopping.
  • Hints on food storage.

All contributors will go in a draw to win a hamper from local market stallholders.

If you are potentially interesting in contributing, contact Marcela Santos by email (pr@dvsupport.org.au) or phone (9435 8282).

Do you know?

What to top dress garlic with?

Leaf, Root & Fruit’s July planting guide included the following statement “My garlic is establishing well. Now is the time to top dress the plants to give them more nutrients to put into bulb formation.” but didn’t elaborate. Jennie Ramage has written in to ask what should she top dress her garlic with? Send me your responses by email.

How to keep rats out?

To keep the rats out of her veggie path, Vicki Jordan is considering putting a wire fence around it. What hole size will allow bees and other pollinators in but keep rats out? Send me your responses by email.

The Melbourne ‘Local Food Connections’ community radio show

An audio recording of last week’s episode (Claire on the practical application of the permaculture ethics) is available on their website.

This upcoming Sunday’s episode will feature Dan Milne talking about water in living systems. Listen on 3CR (855 AM) on Sunday morning, 10-10.30am, by tuning into either the station (855 AM) or its livestream. You can also email the host, Ann Stanley, at localfoodconnectionsradio@gmail.com

Is Greasy Zoe’s the third smallest restaurant in Melbourne?

According to this article in The Age, the answer is ‘yes’, given its capacity of 8 seats. But Greasy Zoes is in Hurstbridge and is Hurstbridge really now considered to be part of Melbourne? And the second restaurant smallest on their list is in Cockatoo, which is even further away from Melbourne.

Every newsletter needs a good picture

Iranian artist Mahnaz Miryani makes realistic, miniature food scenes which she then photographs. Tiny trays transport pastries, eggs, cakes and other dainty morsels. The scenes are made out of polymer clay which is hardened in the oven before being painted.

Meg’s garden this month (by Megan Goodman)

There are already hints of Spring in the jonquils flowering on the road verges and the buds on the fruit trees. The pine pollen is starting to be released in dust clouds of yellow which gather on the surface of everything. In the garden, silverbeet, Asian greens and other brassicas are doing well at the moment, particularly the senposai (which is a cross between Japanese mustard and cabbage). We are succession planting seedlings of broccoli and cabbage now. Cabbages planted in early May will be ready for harvesting next month and are perfect for overnight coleslaw.

Coleslaw

Half a green cabbage, finely shredded
1 carrot grated
1 brown onion, grated
¾ cup sugar
white pepper

The dressing:
1 cup white vinegar
¾ cup sunflower oil
1 teaspoon mustard
1 teaspoon salt
1 teaspoon celery seed

Place the cabbage in a large bowl and sprinkle with the sugar. Layer with the onion and the carrot and sprinkle with the pepper. Do not mix.

Place the vinegar, oil , mustard, salt and celery seed in a small saucepan and bring to boil. Pour over the vegetables but do not mix.

Cover bowl and refrigerate overnight. Drain well and toss before serving.

Read more of Megan’s recipes on our website.

What veggie seeds to plant in August

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

Leafy greens

Lettuce
Mizuna
Mustard greens  
Rocket

Alliums

Leeks
Onion
Spring onions  

Warm season veggies  

Capsicum
Chilli
Eggplant
Tomato

Other

Asparagus
Beetroot
Coriander
Globe artichoke
Parsnip
Potato
Radish

 

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was the article about 15 ways to use your eggshells.

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

Two children ordered their mother to stay in bed one Mother’s Day morning. As she lay there looking forward to breakfast in bed, the smell of bacon floated up from the kitchen. But after a good long wait she finally went downstairs to investigate. She found them both sitting at the table eating bacon and eggs. “As a surprise for Mother’s Day,” one explained, “we decided to cook our own breakfast.”

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Not food-related but interesting

Open Gardens Victoria upcoming gardens and events; various dates and times; mostly $10; various locations.

Open Gardens Victoria will be having numerous open gardens and other events over the rest of the year. For example, their open gardens during October include Christmas Hills, Hurstbridge, Lilydale and Wonga Park. And their upcoming online events include bird friendly gardening on Thursday, 31st August and maximum flowers for summer on Thursday, 7th September.

Upcoming face-to-face events – not cooking

Urban food gardening group (10 sessions); on Tuesdays from 1st August, midday-4pm; $112 ($3 per hour); Coburg.

Learn the foundations of growing plants by working in a fun and relaxed environment. This is a continuing program so people can join any time.

Backyard chickens; Wednesday, 9th August, 11am-midday; free; Croydon.

Claire will discuss how to care for your chickens and their housing and maintenance requirements.

Grafting workshop; two occurrences on Friday, 11th August (10am-midday and 1-3pm) and two on Saturday, 12th August (10am-midday and 1-3pm); $20; Fairfield.

Learning the reasons for, and the science of, grafting. Learn when to graft and what to graft. See examples of grafts. Then practice on some apples. Take a sharp knife if you have one. Maximum of 6 participants. Presenter: John Pinniger. Organised by Heritage Fruits Society.

Winter pruning workshop with Angelo Eliades; Saturday, 12th August, midday-2pm; suggested donation of $5-10; Coburg.

Angelo will be giving a winter pruning to deciduous fruit trees before they start blossoming. Organised by Reynard Street Neighbourhood House. Click here to read about the garden.

Gut health; Sunday, 20th August, 12.30-1.30pm; free; Richmond.

What makes your gut healthy and happy? Dr. Peter Johnston has expertise in the prevention, treatment and reversal of chronic diseases through the use of whole foods. Organised by Green Karma.

Getting to know bush tucker; Saturday, 9th September, 11am-12.30pm; $20; Ivanhoe.

Hayden Marks, from Melbourne Bushfood, will discuss the versatility and benefits of bush food. You will be able to taste some of these foods as well as learn how our indigenous peoples used them for food and medicine. You’ll also learn how to incorporate these ingredients into your everyday meals.

Wicking bed workshop; Sunday, 10th September, 2-3.30pm; $15; Macleod.

Learn the how and why of wicking beds, including detailed explanation and notes on how to put together these water-saving, high-cropping beds. Presenter: Paul Gale-Baker. Organised by Sustainable Macleod.

Wine and Vine Festival; Saturday, 16th September, midday-7pm; $58; Abbotsford.

There will be around 20 wineries plus live music and food. The ticket includes unlimited tastings for a 3-hour period plus a tasting glass.

Spring veggie garden design and planting; Sunday, 17th September, 10am-1pm; $165 ($55 per hour); Mount Evelyn.

The topics to be covered will include: soil preparation (e.g. soil testing, pH balancing, organic matter incorporation, soil amendments); plant selection and placement (e.g. sunlight requirements and plant heights); planting techniques and timings (e.g. transplanting vs and direct sowing); succession planting; companion planting; propagation methods (e.g. seed saving, division, cuttings and grafting); pest and disease management (e.g. organic pest control methods and early detection and prevention measures); and preparing for the warmer months (e.g. watering and irrigation practices and summer heat protection. Presenters: The Edible Garden and Fence. Organised by The Food School Yarra Valley.

Beeswax wrap workshop; Tuesday, 19th September, 2.30-4.30pm; free; Nunawading.

Learn how to make and maintain beeswax wraps for keeping food fresh and hygienic without the use of single-use plastics such as cling-wrap. Whitehorse and Manningham residents only.

Beeswax wrap workshop; Wednesday, 20th September, 2.30-4.30pm; free; Doncaster.

Learn how to make and maintain beeswax wraps for keeping food fresh and hygienic without the use of single-use plastics such as cling-wrap. Whitehorse and Manningham residents only.

In July
In August
In September
Regular events

Upcoming face-to-face events – cooking

Cooking with Sebastian; Saturday, 29th July, 11am-1pm; $55 ($28 per hour); Ringwood North.

Sebastian will create a roast pumpkin and curry soup with a homemade bread, which you will then eat. Organised by North Ringwood Community House.

Opera cake; Saturday, 29th July, 1.30-4.30pm; $98 ($33 per hour); Lower Templestowe.

Learn how to make this classic French dessert which features layers of almond sponge cake soaked in coffee syrup, chocolate ganache and silky smooth espresso buttercream. Organised by Living And Learning @ Ajani.

Preserved lemon workshop; Saturday, 19th August, midday-1pm; free; Macleod.

Make preserved, salted lemons using lemons freshly picked in the community garden. You will get to take a small jar of preserved lemons home. Organised by Sustainable Macleod.

Black forest cake; Saturday, 2nd September, 1.30-4.30pm; $98 ($33 per hour); Lower Templestowe.

You’ll learn how to make a moist and tender chocolate cake, whip up a fluffy cream filling, layer in the tart cherries, top it with chocolate shavings and, finally, decorate the cake with a touch of elegance. Organised by Living And Learning @ Ajani.

Halloumi cheese making, traditional ricotta and ricotta salata; Saturday, 16th September, 10am-3pm; $240 ($48 per hour); CERES.

You will learn how to make halloumi cheese, traditional ricotta and ricotta salata. You will take home what you make. Presenter: Kristen Allan.

Mozzarella making class; Saturday, 16th September, 10am-midday; $150 ($75 per hour); Thomastown.

What you will learn: the process behind producing curd; how to make hand-stretched fresh mozzarella; and how to shape mozzarella into bocconcini and trecce. What you will get: guided cheese tasting with a glass of wine; and freshly made mozzarella to take home. Organised by That’s Amore Cheese.

Cheese making; Saturday, 16th September, midday-4pm; $130 ($33 per hour); Kinglake.

Learn how to make ricotta, feta and halloumi cheese. You will make enough to take some home and also to taste test at lunch. Take along an apron, a glass jar and at least four plastic containers to take your cheese home. Organised by Kinglake Ranges Neighbourhood House.

Sourdough bread baking; Sunday, 17th September, 9am-5pm; $190 ($24 per hour); CERES.

What you will learn: how to make your own bread; how to make your own handmade pizzas; and more about sourdough. What you will get: handmade pizzas for lunch; your own bread to take home and some leaven; and recipes. Presenter: Ken Hercott.

In July
In August
In September
Regular classes

LFC News July 19 2023

Jul 192023
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley and Lee Hirsh.

This week is an unusually slow news week so we have been able to sneak in some recipes for making a) gin and b) deep-fried jam sandwiches!

Are you supportive of an urban farm in Eltham? Last change for you to have your say

As discussed last week, Nillumbik Council currently has a consultation page asking you to answer ‘yes’ or ‘no’ to the question “Are you supportive of an urban farm at Fabbro Fields, Eltham?” plus provide any additional comments that you wish. Now is the last chance for you to have your say as the closing date is 20th July.

If you want to know more about Local Food Connect’s proposals for the farm, there are a number of documents for you to read on our website.

Making gin is both quick and easy (part 2)

In the 14 June newsletter, I (Guy) provided the basic method for making gin at home and said that I would expand on it in a future newsletter (i.e. this one).

There are four key points to bear in mind:

  1. Whereas most spirits are defined by the source of their alcohol, gin is defined by the presence of juniper berries. In a home setting, this means that you make gin by adding juniper berries to vodka (vodka being a reasonably tasteless source of alcohol).
  2. The whole point of making gin at home is to experiment with the botanicals that you add to give the gin flavour. Any seed, berry, root, fruit or herb can count as a ‘botanical’ and you can add whatever botanicals you want.
  3. The two most commonly used botanicals are coriander seeds and citrus peel (e.g. lemon or orange). The rest is up to you. For example, I like to include mustard seeds but my wife doesn’t and we have both learnt not to include nasturtium leaves.
  4. Unlike commercial gin (which is distilled), homemade gin is a pale yellow colour.
Method

Buy a cheap bottle of vodka and either pour into a clean sterile bottle or drink a bit (to leave space for the botanicals).

Add 30 grams (2 tablespoons) of juniper berries, 5 grams (1 teaspoon) coriander seeds and whatever other botanicals you want (except for citrus peel). Leave for 24 hours.

Taste, add more botanicals if desired, add any fresh citrus peel, and leave for another 24 hours.

Taste and, if you want a stronger taste, leave for another 24 hours, shaking at least once.

Use a sieve to filter out the juniper berries and botanicals and leave for another 48 hours.

If you feel the need, filter out any remaining sediment.

Drink!

Read a longer version of this article on our website.

The Melbourne ‘Local Food Connections’ community radio show

An audio recording of last week’s episode (Dan Milne on Fabbro’s Farm) is available on their website.

This upcoming Sunday’s episode will feature Claire (no surname) on the practical application of the permaculture ethics Earth Care, People Care and Fair Share. Listen on 3CR (855 AM) on Sunday morning, 10-10.30am, by tuning into either the station (855 AM) or its livestream.

Another article from Leaf, Root & Fruit

Duncan Cocking has published a fifth article in his 37-part(!) series of articles on establishing a vegetable patch from scratch:

Every newsletter needs a good graphic

Vanessa McKeown, from the United Kingdom, creates and then photographs everyday objects made out of food.

15 ways to use your eggshells

  1. Use eggshells to start seedlings indoors.
  2. Garden mulch.
  3. Nourish your tomatoes with a boost of calcium.
  4. Feed eggshells to your chickens.
  5. Use crushed eggshells in the garden to deter pests.
  6. Add them to the compost.
  7. Wild bird food.
  8. Boil eggshells in your coffee.
  9. Toss eggshells in your bone broth or stock pot.
  10. Add them to your apple cider vinegar.
  11. Homemade eggshell toothpaste.
  12. Make an eggshell face mask.
  13. Whiten your laundry.
  14. Scrub your tough-to-clean pots.
  15. Eat your eggshells.

Read more at the Rural Sprout website.

Deep-fried jam sandwich (by Delia Smith)

From Delia Smith, as featured in last Friday’s Guardian.

Start with sliced white bread. Over this, spread a layer of good-quality strawberry jam.

Butter the outside of the sandwich and remove the crusts.

Pinch the sandwich closed, delicately, like you are sealing ravioli.
Let it chill, then cover the sandwich in batter. Keep in the freezer until you’re ready to fry.

Place the sandwich in a deep-fat fryer, giving each side a minute and a half. It should turn golden and puff up.

Rest for a few moments, then roll in caster sugar while it is still warm.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Nillumbik Council’s consultation page re an urban farm in Eltham.

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

I accidentally swallowed some food colouring. My GP said that l will fine. But l feel I’ve dyed a little inside. (submitted by Lee Hirsh)

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

The Buzz@Catalyst (2 sessions); Saturday, 22nd and Sunday, 23rd July, both 10am-4pm; free; Coburg.

Saturday will, at 10am, start with local beekeeper Tim sharing their story about keeping backyard bees and an introduction to beekeeping. Following some free lunch there will be a chat with garden experts Indi and Matt from 1pm about planting native gardens for pollinators before a hands-on planting in the Catalyst Cabbage Patch in the last hour. Saturday will end at 4pm. Sunday will, at 10am, start with a honey tasting of some raw monofloral honeys. Following lunch, Marisol, Lauren and Bec will discuss some of the health benefits and herbal medicines that can be created with raw honey. Sunday will end at 4pm.

Continuous hot composting; Saturday, 29th July, 9am-midday; $21 ($7 per hour); Preston.

Joel Meadows will go beyond the basics to look at what is really happening in a hot (or not) compost pile, how to understand the ingredients you put in your pile and how to make the balance that will supercharge our compost pile. Organised by Oakhill Food Justice Farm.

Permaculture design information session; Monday, 31st July, 6-8pm; free; Ringwood.

Kushala will discuss sustainable techniques. Organised by Central Ringwood Community Centre.

Community soup night; Wednesday, 2nd August, 4.30-7.30pm; free; Preston.

Before soup, Farmer Lisa will show you what’s been happening around the farm. Adam Bell from Open Table will then introduce you to the new biodigester (which will turn food scraps into cooking gas for meals and liquid fertiliser for gardens). Organised by Oakhill Food Justice Farm.

Medicinal mushrooms with Caine Barlow; Sunday, 6th August, 1-4pm; $145 ($48 per hour); Fitzroy North.

Caine Barlow will discuss the cultivation and use of functional mushrooms, focusing on what is needed to be successful at home.

Intro to composting; Sunday, 13th August, 10.30am-12.30pm; $21 ($10 per hour); Preston.

You will learn about: different options for composting at home (cold composting, worm farms and bokashi bins); the advantages and limitations of each composting system; how to set up and maintain a cold compost or worm farm; what foods and organic waste can go into each system; and how to balance you waste inputs to get healthy compost. Presenter: Shani Shafrir. Organised by Oakhill Food Justice Farm.

Introduction to beekeeping (2 sessions); Saturday, 2nd September, 9.30am-4.30pm and Saturday, 9th September, 10.30am-12.30pm; $225 ($25 per hour); Blackburn North.

This all day program is highly interactive and includes a live hive opening on the following Saturday (9th September, 10.30am-12.30pm) as well as other hands-on skill building exercises. The background instruction includes equipment selection and bee biology in addition to details of the Apiary and Biosecurity Codes of Practice. Included in the course fee are a comprehensive handbook and a copy of the textbook The Australian Beekeeping Manual, 2nd Ed. (which retails at $60). Organised by The Beekeepers Club.

DIY Beeswax wrap workshop; Saturday, 9th September, 10.30am-12.30pm; $40 ($20 per hour); Brunswick.

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

Australian plants expo; Saturday, 9th September and Sunday, 10th September, both 10am-4pm; $5; Eltham.

Sales of native & indigenous plants, books on related subjects, native flower displays, environmental displays, talks, demonstrations, workshops, giftware and refreshments. The plant sellers are likely to include APS Yarra Yarra growers, Friends of Melton Botanic Gardens nursery, Goldfields Revegetation nursery, La Trobe Wildlife Sanctuary nursery, Natural Plantscape nursery, Sunvalley Plants Nursery and Vaughan’s Australian Plants. Organised by the Australian Plants Society – Yarra Yarra.

Complete urban farmer (14 sessions); weekly sessions starting Wednesday, 13th September, 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 July
In August
In September
Regular events

Upcoming face-to-face events – cooking

Warm up with winter Asian cooking; Thursday, 27th July, 7-8.30pm; free; Mill Park.

Jean, from Jean’s Asian Cooking, will demonstrate some hot Asian recipes, followed by tastings.

Brioche and puff pastry; Saturday, 26th August, midday-4pm; $85 ($21 per hour); Lower Templestowe.

Learn how to make the perfect brioche dough, which is rich, buttery, and perfect for a variety of sweet and savory pastries. Next, learn how to make flaky and crispy puff pastry from scratch. You will learn how to laminate the dough with layers of butter, which creates the signature texture and flavour of puff pastry. They will also show you how to make a cheese twist, palmiers and vanilla slices. Organised by Living And Learning @ Ajani.

Beginners cheese making class; Saturday, 9th September, 10am-5pm; $250 ($50 per hour); Thomastown.

What you will learn: how to make hand-stretched fresh mozzarella and create bocconcini; how to make primo sale; and how to make fresh ricotta. What you will get: Italian style lunch; and primo sale and freshly made mozzarella to take home. Organised by That’s Amore Cheese.

Turkish cooking, an introduction; Tuesday, 12th September, 6.30-8.30; $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.

In July
In August
In September
Regular classes

LFC News July 12 2023

Jul 122023
 

Thanks to the people who have contributed to this week’s newsletter: Chris Chapple, Effie Bridge, Julie French, Kate Woodstock, Kerry Wise, Lee Hirsh and Pam Jenkins.

Some important consultations

Are you supportive of an urban farm in Eltham?

As discussed in previous newsletters, Local Food Connect has been working to achieve an Eltham community farm (Fabbro’s Farm) at Bell Street for several years. Further progress is dependent on Nillumbik Council judging there to be sufficient community support for the idea. In this context, their consultation page asks you to answer ‘yes’ or ‘no’ to the question “Are you supportive of an urban farm at Fabbro Fields, Eltham?” plus provide any additional comments that you wish. Closing date: 20th July.

The image right is an architect’s view of Fabbro’s shed showing the addition of a covered area to facilitate outdoor education, farm gate sales and general community enjoyment of the farm.

If you would like to know more about the project, here is some of the material produced thus far by Local Food Connect:

Banyule’s draft urban food strategy

Banyule has published a draft urban food strategy and action plan and is seeking your reaction via a survey. Read the draft strategy. Complete the survey. Closing date: 3rd August.

Turn up for turnips (by Julie French)

[If Julie’s article inspires you to want to eat turnips, you might be interested in Robin Gale-Baker’s article on our website about how to grow turnips.]

A lot of people turn up their noses at turnips, as did I until I tried a creamy turnip soup and discovered that this humble vegetable has a lot to offer in both flavour and in nutrition.

Both their roots and their leaves (turnip greens) can be eaten. They are high in fibre and in a number of vitamins (e.g. vitamin C and folate) and minerals (e.g. calcium). Make sure to choose fresh firm turnips, not too large. They should have a matt glow to their skin and smell slightly peppery.

The British have traditionally seen turnips as feed for cattle, not so the French. A classic dish of theirs is lamb navarin, a stew of spring lamb and baby turnips. Add turnips to soups and stews, glaze them, or prepare them as a gratin, soufflé or puree.

Turnips partner well with butter, cream, gruyere or blue cheese, thyme, savoury, tarragon, rosemary, watercress, roasted garlic, leeks, other root vegetables, lamb, duck, ham and bacon.

Try them in a simple cream of turnip soup: soften a chopped onion in some butter, add 350 grams diced turnip plus a diced small potato and cook in a covered pan for 10 minutes on a low heat. Add 4 cups of vegetable or light chicken stock to cover, and simmer until the vegetables are soft. Allow to cool, then puree and season to taste. You can add a dash of cream if desired.

Turnip puree makes a delicious side dish. Cook 500g turnips with 250g potatoes in salted boiling water until tender. Drain and mash or puree in a blender, add ¼ cup of orange juice, a dessert spoon of brown sugar, a good pinch of ginger and 50g melted butter. Mix all together and heat through. Add salt and pepper to taste.

Turnip gratin – peel and grate 750g turnips and sprinkle with a little salt. Melt 60g butter in a frying pan and cook the turnips over a low heat, stirring constantly to prevent them sticking, for about 10 minutes. Transfer the turnips to a buttered gratin dish and pour over 150ml cream to just cover them. Sauté 20g fresh breadcrumbs in 60g butter and then scatter them over the turnips. Bake in a 190degC oven for 30 minutes or until a deep golden-brown.

Stephanie’s glazed turnips

400g turnips, peeled
salt
40g butter
2 teaspoons caster sugar
1 cup chicken or vegetable stock
1 fresh bay leaf (optional)
salt and freshly ground black pepper

Blanch the peeled turnips in a saucepan of lightly salted, simmering water for 5 minutes if large. Drain and cut the large ones into 2cm pieces or halve the medium sized ones.

Heat the butter and sugar in a wide-based saucepan over medium heat until the sugar has dissolved. Tip in the turnips and shake to coat with the syrupy liquid.

Add the stock and bay leaf, then cover and simmer for 12 minutes.

Test the turnips with a skewer. If tender, remove the lid, increase the heat to high and shake the pan so that the liquid evaporates, coating the turnips with a golden sauce. If the turnips are not cooked, and the stock is seeming to evaporate too quickly, add a little water, cover again and test after another 2 minutes.

Season with salt and pepper to taste.

Yes, you did know! (maybe)

Last week, Rebecca Haschek asked whether the insect on her mandarin tree is a good guy or not. Several of you responded:

  • Museums Victoria: the photo is not of sufficient quality for the insect to be identified.
  • Kerry Wise: definitely a good guy. Maybe a soldier fly (whose larvae are super composters).
  • Effie Bridge: it is a good guy.
  • Pam Jenkins: It looks like a fly from the Anthomyiidae family. Its maggots grow in decomposing animal carcases. Neither a good guy nor a bad guy.

The Melbourne ‘Local Food Connections’ community radio show

An audio recording of last week’s episode (where yours truly was interviewed) is available on their website.

Listen to next week’s episode on 3CR (855 AM) on Sunday morning, 10-10.30am, by tuning into either the station (855 AM) or its livestream.

Another article from Leaf, Root & Fruit

Duncan Cocking has published a fourth article in his 37-part(!) series of articles on establishing a vegetable patch from scratch:

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was PIP magazine’s list of 65 ways to reduce your use of plastic..

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

What did the espresso say to the coffee bean? You keep me grounded. (submitted by Lee Hirsh)

Read more jokes.

 

Regular activities over the coming week

Farmers’ and other food markets

The Eltham Farmers’ Market on Sunday will feature:

Food swaps

The Ringwood Food Swap on Sunday is part of a wider Community Day that happens at Central Ringwood Community Centre, Rosewarne Lane every 3rd Sunday, 10am-midday. As well as the food swap, the community day typically includes: knife/scissor sharpening; a clothes share (no need to bring your own clothes); and a bike care & repair tutorial. Attendance is free and you can just turn up without needing to book.

Community gardens

Upcoming face-to-face events – not cooking

Afternoon tea blending with The Cottage Herbalist; Sunday, 23rd July, 2-4pm; $85 ($43 per hour); Fitzroy North.

Caroline Parker will discuss tea blending, foraging, medicinal herb benefits and her upcoming book. You will taste some seasonal botanicals, chatting about their physical and medicinal properties, traditional uses and energetics. You will also hear about some basics of tea blending and brewing techniques, including the process of making jun.

Composting 2-ways; Saturday, 29th July, 10-11.30am; $25 ($16 per hour); Kinglake.

Kathleen Tants will show you some simple tricks to make your own rich compost at home. Organised by Kinglake Ranges Neighbourhood House.

The how-to of worm farming with Felicity Gordon; Saturday, 5th August, 2-3.30pm; $15; Macleod.

Learn all there is to know about worm farming from Felicity Gordon.

Care of backyard chickens; Thursday, 10th August, 11am-midday; free; Greensborough.

Have all your questions answered by Maria from Sunset Valley Chicks. She will cover everything from the correct care of chickens, worming, keeping the birds healthy and proper housing.

Pruning workshop; Saturday, 12th August, 2-4pm; $20 ($10 per hour); Templestowe.

Areas to be covered include: introduction to pruning tools, care and maintenance; tree shapes; and pruning for fruit. This will be a hands-on pruning workshop. BYO secateurs, sterilised on the day. Organised by Heritage Fruits Society.

Complete urban farmer (14 sessions); weekly sessions starting Friday, 1st September, 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.

Edible weeds; Saturday, 2nd September, 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-depth mushroom cultivation workshop; Saturday, 2nd September, 10am-4pm; $149 ($25 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.

Growing mushrooms at home; Saturday, 2nd September, 10.30am-1pm; $135 ($54 per hour); Alphington.

Presenter: Julia Laidlaw from Sporadical City Mushrooms. This hands-on, beginners workshop will cover basic oyster mushroom growing. It will be a skill sharing ‘tips and tricks’ lesson from an experienced commercial mushroom grower who started growing very basically at home in a small space with no technical equipment in the inner city. You will take home your own mushroom growing kit that you prepared during the workshop, plus the materials and instructions needed to prepare a kit at home (re-purposed plastic bucket & lid, oyster mushroom grain spawn, enough straw for a grow kit, bag for pasteurising straw, small bottle of isopropyl alcohol for sterilisation).

Home composting for beginners; Saturday, 2nd September, 2-3.30pm; free; Edendale.

What you will learn: how to compost at home; simple to follow composting steps; and common problems and solutions.

Weed walks with Miranda; Sunday, 3rd September, 9am-midday; $60 ($20 per hour); Mount Evelyn.

Learn how to identify and utilise common weeds as food and medicine. Learn about the edible and medicinal properties of these plants and how to incorporate them into your daily routine for improved health and wellness. Forage some of the weeds. Presenter: Miranda Mueller, co-author of Plants of Power. Organised by The Food School Yarra Valley.

Basic inoculation workshop; Sunday, 3rd September, 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.

Resin art with ink – cheese platter (2 sessions); Monday, 4th September, 7-9pm and Tuesday, 5th September, 7-8pm; $95 ($32 per hour); Mount Evelyn.

Create a one of kind cheese platter in a relaxed and laid back environment. Local artist Stephanie Anne, from Sullcher Creative Design, will demonstrates the fine art of resin and ink. Learn how to manipulate and blend ink within the resin medium. No experience necessary. All resources included. Organised by Mt Evelyn Community House.

In July
In August
Regular events

Upcoming face-to-face events – cooking

Marmalade making with Priya Woolston; Saturday, 15th July, midday-1pm; $15; Macleod.

Learn how to make marmalade. They will be using cumquats from the community garden, picked that morning, and everyone will take home a jar of marmalade. The demonstrated techniques are applicable to all citrus fruit. Organised by Sustainable Macleod.

Warm up with Italian cooking; Thursday, 3rd August, 7-9pm; free; Watsonia.

Rosa, from Rosa’s Traditional Italian Cooking, will prepare lasagne bolognese from scratch and how to make bolognese sauce. You will get a chance to taste the pasta.

Warm up with no waste cooking; Thursday, 10th August, 7-8.30pm; free; Ivanhoe.

Open Table will share helpful tips and tricks about reducing food waste and how to make zero waste recipes.

FFS … ferment four staples; Sunday, 13th August, 11.30am-4.30pm; $425 ($85 per hour); Fitzroy North.

This is a fermenting ‘101’ class, where you will learn about salt, different preserving techniques, two of the most popular cabbage recipes (kraut and kimchi), a drink (kvass) and all about SCOBYs, with a focus on milk kefir. You will take home everything you make during the class: kimchi, sauerkraut, milk kefir butter, milk kefir with SCOBY, whey soda and kvass.

Warm up with no waste cooking; Tuesday, 15th August, 6.30-8pm; free; Lalor.

Open Table will share helpful tips and tricks about reducing food waste and how to make zero waste recipes.

Warm up with winter soups; Tuesday, 15th August, 7-8.30pm; free; Eltham.

Join Marie, from Rie’s Kitchen, to taste, share, get some tips and recipes for making great soup.

Pizza and calzone cooking demonstration; Thursday, 17th August, 7-8pm; free; Thomastown.

Learn how to make pizza and calzone with Hilda and Laurie. Then taste the results. Suitable for vegetarians.

Colombian cooking workshop; Wednesday, 6th September, 10am-1pm; $65 ($22 per hour); Balwyn North.

Learn how to make empanadas using corn flour and a variety of fillings. You’ll also get to make a dessert. Presenter: Donde Mama. Organised by Trentwood at the Hub.

In July
In August
Regular classes

LFC News July 5 2023

Jul 062023
 

Thanks to the people who have contributed to this week’s newsletter: Ann Stanley, Lucy McRobert, Rebecca Haschek and Robin Gale-Baker.

Since I (Guy) started writing this newsletter in 2015, people sometimes send me emails saying nice things about it. The number of different people who have done so has now exceeded 500 in total. Have a look at the 501 testimonials.

Plant your bare-rooted fruit trees now (by Robin Gale-Baker)

We are bang in the middle of the season (June, July and August) for planting bare-rooted fruit trees and many/most nurseries are selling them. But what are they exactly and why are they worth planting?

Bare-rooted fruit (and nut) trees are grown in the paddock and dug up when dormant. 90% of their roots are trimmed off, and they are placed in bags of damp sawdust and sent to the nurseries for us to purchase. Only deciduous trees go dormant and thus only deciduous fruit trees (e.g. apples, pears, apricots, cherries, plums and peaches) can be obtained bare-rooted.

There are several advantages to planting bare-rooted trees. First, they are generally cheaper than potted trees. Second, planting them in winter allows them to establish while dormant and they will take off energetically in spring as long as they have been well-pruned at time of planting.

To plant, dig a hole as deep as the roots but twice as wide. If there are any broken roots, cut these off with sharp secateurs to prevent suckering. As Melbourne’s soil is mostly clay-based, add some gypsum (clay breaker) and some compost and then fan out the roots. Make sure the graft is above ground. Backfill and water. If you think it necessary to stake the tree, do that now and remember to use soft-tie to tie the tree to its stake.

Pruning is key. To balance the 90% of root removal, prune off 90% of the whippy branches. Your tree will come unpruned and if it is a vase shape you are after, cut out the central leader – that’s the vertical, centre branch. Select 3 or 4 side branches and prune these by about two-thirds, to an outward growing bud. The tree will look brutalised but this is necessary. In spring, you will reap the reward as the remaining buds burst into flower and the tree takes off.

Recently, I (Robin) helped prune an orchard on a property purchased this year. It was clear that the fruit trees, which are 3 or 4 years old, were not pruned at time of planting. All have central leaders intact and this has adversely shaped the trees. Some of these leaders I was able to be prune out but others not and would require cutting at about knee height to allow new shoots to emerge. Over time, 3 or 4 shoots will need to be selected and developed with extra shoots pruned off so that a decent shape can be established. Vase shaped trees are not just aesthetic but allow sun to penetrate and air to circulate in the centre of the trees, keeping them free of fungal infections.

Grafted fruit trees (by Lucy McRobert)

[Lucy is a horticulturalist at Nillumbik Nursery in Diamond Creek. Nillumbik Nursery currently has around 100 varieties of grafted fruit trees for sale. They also write a monthly newsletter with gardening tips which you can sign up for here.]

Grafting combines the desirable attributes of two plants by physically splicing together the rootstock (lower half) and the scion (upper half). This allows your favourite fruits and trees to grow in conditions they would otherwise find less than ideal.

Grafted plants are more expensive due to the additional time and expertise required to produce them.

Why grafted?

Fruit trees are almost always grafted. Here are three reasons why.

  • Dwarf rootstock limits the size of the tree. This is great for those with limited space, container growing or increasing diversity of plants in an area. It can also mean less work. You probably don’t want or need to produce commercial quantities of fruit. Producing more than you can consume (or give away) is resource intensive and can leave you with wasted fruit.
  • Vigour can be increased by using fast-growing rootstock, thus reducing how long we need to wait.
  • Resilience and disease resistance: using rootstock that is tougher and more tolerant of local conditions creates tougher, hardier plants that may otherwise fail to thrive. Fruit trees (including citrus) are almost always grafted, but this technique is no longer limited to fruit trees and deciduous ornamentals. Although ‘native’ encompass all Australian plants, growing conditions around the country are varied and grafting makes it much easier to grow species outside their native range, like growing plants indigenous to WA in Melbourne.
How to care for grafted plants?
  1. Select a plant with a firm, stable, well-healed graft union (the meeting point between rootstock and scion).
  2. Plant at the same depth as it was in its pot. To prevent infection, don’t cover the graft with soil and mulch.
  3. Monitor for growth below the graft. This is growth from the rootstock, not the scion. Remove any shoots below the graft. Remember that rootstock is selected for its vigour and can take over if not monitored and maintained.

The Melbourne ‘Local Food Connections’ community radio show

As you should know from previous newsletters, there is now a weekly radio show “about the power of locally grown food to connect us more strongly with our communities and the land we inhabit.” ‘Local Food Connections’ is on 3CR (855 AM) every Sunday morning, 10-10.30am and is hosted by our very own Ann Stanley. Tune into the station (855 AM) or listen to the livestream at https://www.3cr.org.au/streaming.

Audio recordings of past shows are available on their website. Their first show featured Angelo Eliades (on sustainability and permaculture) and their second featured Anna Matilda (on foraging and rental permaculture). Note that Angelo and Anna are both occasional contributors to this newsletter. Also note that, for ‘technical reasons’, the first show only starts at 3:30 minutes into the recording.

The next show, on 9th July, will feature yours truly.

Do you know?

Rebecca Haschek has sent in the photo right of an insect on her mandarin tree. Is it a good guy or not? Email me with your responses.

Want a job?

Open Table is looking for a new Chief Executive Officer (CEO). 0.6 to 0.8 EFT. Based in Coburg. Applications close: 10th July. Read more and potentially apply.

Open Table is a not-for-profit organisation that shares free food with those in need in neighbourhoods across Melbourne. They use surplus food that would otherwise be thrown away and turn it into nutritious meals to share with the community, in order to reduce food insecurity and food waste.

Something for you to read

Duncan Cocking, from Kyneton-based Leaf, Root & Fruit, has begun writing a 37-part(!) series of articles on establishing a vegetable patch from scratch. The first three articles are now available and cover:

For his writing career to be viable, Duncan needs some of his subscribers to upgrade to be paying subscribers. Subscription is $80 pa. Subscribe here.

Once again, it’s Plastic Free July

Plastic Free July is now in its 12th year.

From PIP magazine, here is a list of 65 ways to reduce your use of plastic.

Mitcham Community Meal

Mitcham Community Meal provides a free community dinner every Sunday evening, where each meal is cooked by a different local community group. During June, the cooking teams were Crossway Baptist Church, Tulsi’s crew, Team Frawlsta and Team CCC. Look at some photos of these teams, plus those of previous teams.

What veggie seeds to plant in July

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

The shortest list of the year.

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Gardening Australia’s visit to the Edible Forest.

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

A screwdriver goes into a bar. The bartender says, “Hey, we have a drink named after you!” The screwdriver asks, “You have a drink named Philip?”

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

Make your own beeswax wrap; Sunday, 9th July, 2-3.30pm; free; Reservoir.

Share your tricks and tips while you make beeswax wraps. Organised by Friends of Regent Community Garden.

Billy Cart Bread Co.; Saturday, 15th July, 1-3pm; $60 ($30 per hour); Thornbury.

Talk yeast, grain and fermentation. Match local bakeries’ signature breads, savoury and sweet treats with a collection of beer styles.

Beeswax wraps; Wednesday, 26th July, 10-11am; $10; Box Hill South.

Make our own beeswax wraps. All materials will be provided. Organised by Box Hill South Neighbourhood House.

Composting workshop; Friday, 4th August, 10-11am; free; Box Hill South.

Learn the basics of home composting: how to set your compost up, how to maintain it and what not to add to your compost. Organised by Box Hill South Neighbourhood House.

Urban wine walk; Saturday, 5th August, midday-4pm; $82; Brunswick.

This is a self-guided wine tasting experience, where you choose the order in which you visit the various venues. The ticket includes complementary tastings, a $10 food voucher, a $25 voucher for wine orders and a tasting glass. The participating venues and winemakers: Amelia Shaw Bar with Pizzini Wines; Co-Conspirator’s Brewing Co with Fin Wines; Hotel Railway with Philip Lobley Wines; Inner North Brewing Company with Bobar Wines; Joey Smalls with MoBo Vino; The Brunswick Green with Wangolina; The Cornish Arms Hotel with Saint & Scholar; and Welcome to Brunswick with Good Clean Fun Wines.

Mushroom farm tour; Saturday, 5th August, 2-2.30pm; $27 ($54 per hour); Alphington.

Go on a walk-through tour of The Mushroomery, showing how the farm operates and how mushrooms are grown. Due to potential fungal contamination, it is important that you wear very clean clothes. Organised by The Mushroomery.

Urban wine walk; Saturday, 12th August, midday-4pm; $82; Brunswick East.

This is a self-guided wine tasting experience, where you choose the order in which you visit the various venues. The ticket includes complementary tastings, a $10 food voucher, a $25 voucher for wine orders and a tasting glass. The participating venues and winemakers: Atticus Finch with Vino Intrepido; Bouvier Bar with Rhino Tiger Bear; Craftsmans Corner with Best’s Wines; Eydie’s with Konpira Maru; Noisy Ritual with Noisy Ritual ; Teller with Valentine Wines; The Quarry Hotel with Rob Dolan Wines; and Uncle Joe’s Wine Bar with Greenhouse Knight.

Grow your own mushrooms; Thursday, 17th August, 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.

Collectors whisky tasting with Craig Molyneux; Thursday, 17th August, 7-9pm; $97 ($49 per hour); Abbotsford.

Craig Molyneux collects Australian whiskies from up-and-coming distiller. The whiskies available for tasting and discussion will be: Straight Batt Single Malt, Coastal Stone by Manly Spirits Co., Hidden Lake Single Cask 938, Bellarine Distillery Bad Boy Billy, Waubs Harbour Small Cask Bond 3, Anthropocene VI Small Reserve Release and Koroit Whisky.

Introduction to worm farming; Thursday, 24th August, 7-8pm; free; Mill Park.

Learn the ins and outs of worm farming with Kathleen Tants.

Edible weeds walk; Saturday, 26th August, 10.30am-12.30pm and again 1.30-3.30pm; $30 ($15 per hour); Coburg.

What if many of the weeds in our garden were just as edible as the vegetables we tend beside them? What if some of these free, all-too-easy-to-grow uninvited guests were so nutritionally dense that they are just about the healthiest things you could possibly eat? What if many of them also had medical traditions dating back centuries? Well it’s all true! And if you know what to choose, they also taste great. Join Adam Grubb, co-author of The Weed Forager’s Handbook, for a walk foraging for edible weeds.

In July
In August
Regular events

Upcoming face-to-face events – cooking

Cooking from the pantry (8 sessions); on 8 consecutive Tuesdays from 18th July, 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. Taste test your creations and share a meal at the end of each class. This course will run in a supportive group session and has possible pathways to further study. Organised by Living And Learning @ Ajani

Warm up with a no waste cooking workshop; Tuesday, 18th July, 6.30-8pm; free; Greensborough.

Open Table will share helpful tips and tricks about reducing food waste and how to make zero waste recipes.

Cooking class (10 sessions); Wednesdays, from 19th July to 6th September, 1-3pm; $160 ($8 per hour); Ringwood.

This class is designed for those new to cooking and who have little to no experience preparing and cooking food. The various sessions will cover: essential cooking techniques; kitchen safety; how to create simple, healthy meals; how to add more nutrition to your food; and how to cook low-cost foods in response to the cost-of-living pressures. Instructor: Shabina. Organised by Central Ringwood Community Centre.

Gozleme and baklava workshop; Wednesday, 26th July, 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.

Friday night sake making; Friday, 28th July, 6-8pm; $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. Also taste some doburoku at different stages of its fermentation process.

Truffle cooking demonstration and dinner; Friday, 28th July, 6.30-10pm; $155 ($44 per hour); Kew.

Chef Joe Vargetto will make three dishes (cannoli, roast chicken and moscato zabaglione) as he shares his ideas and tips on using truffles. You will get to enjoy all three dishes accompanied with wine.

Croquembouche; Saturday, 5th August, midday-4pm; $134 ($34 per hour); Lower Templestowe.

Tish will teach you the art of making croquembouche, starting with how to make the choux pastry and the creme patisserie and then how to cook toffee and build the croquembouche. Take an apron, a container to put extra profiteroles in and something to carry the croquembouche (base of a container at least 20cm). Organised by Living And Learning @ Ajani

Croissants; Saturday, 12th August, 1.30-4.30pm; $64 ($21 per hour); Lower Templestowe.

Learn how to make the dough, the art of the fold, rolling the perfect croissant and how to prove and cook your eight croissants at home. Take an apron and a container. Organised by Living And Learning @ Ajani

Warm up with Italian cooking; Thursday, 17th August, 7-9pm; free; Mill Park.

Rosa, from Rosa’s Traditional Italian Cooking, will prepare fresh homemade pasta and sauce. You will get a chance to taste the pasta and even have a go at making some yourself.

Dumpling making workshop; Friday, 18th August, 6.30-8.30pm; $75 ($38 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.

French patisserie – advanced; Saturday, 19th August, 1.30-4.30pm; $74 ($25 per hour); Lower Templestowe.

Learn how to make escargot, danishes and pain au chocolate (chocolate croissant). Take an apron and a container. Organised by Living And Learning @ Ajani

The food of Southern Thailand; Sunday, 20th August, 10am-2pm; $180 ($45 per hour); Panton Hill.

Start with fish cakes served with rice noodles and Thai cucumber pickle; then learn how to blend Thai aromatics to make a citrusy chu chee paste that you will also upscale into a Thai red curry paste by adding dry spices. From these two pastes you will make a chu chee seafood curry. Finally, learn to make Thailand’s kanom khrok (coconut pancakes). Then sit down for lunch. Presenter: Kelly Meredith from Under The Pickle Tree.

Veggies in desserts; Sunday, 27th August, 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.

In July
In August
Regular classes