Thanks to the people who have contributed to this week’s newsletter: Connie Cao, Daniel Ross and Susan Shaw.

Our next book giveaway

As we briefly discussed last week, newsletter reader Connie Cao has a book coming out on 1st October called Your Asian Veggie Patch. Here’s the blurb: “Your Asian Veggie Patch is a comprehensive, beginner-friendly guide to growing and cooking Asian vegetables, herbs and fruits at home. Permaculture gardener Connie Cao guides you though a curated selection of more than 40 cool-season and warm-season annuals and perennials (from amaranth greens, bok choy and daikon to loofah, pandan and yuzu), meaning it’s easy to find produce that will thrive in your garden and climate. Then, make the most of your abundant harvest with 50 fresh home-style recipes inspired by Connie’s Chinese heritage: think edamame and pickled mustard greens, stir-fried Shanghai rice cakes, pork and chive dumplings, Chinese pumpkin cakes and winter melon tea.”

Connie has kindly given us three copies of the book to give away to newsletter readers. But this time we are going to make you work for it. Send me an email stating what Asian veggie you are most excited to read about in the book and why. I will send your answer to Connie and she will judge the three best answers, who will then be sent copies of the book in the post.

Jujubes (by Connie Cao)

[To celebrate her upcoming book, Your Asian veggie patch, Connie has provided some material for this newsletter about some of her favourite Asian veggies that you can grow during the summer. This week’s subject is jujubes. The book comes out on 1st October but you can pre-order it online.]

One of my (Connie) best edible garden discoveries has been jujube, a tree that seems like it grows two different fruits in one. Jujube fruits look like mini apples and can be harvested at any stage of maturity, with each stage giving you a different flavour profile. When fresh and green, jujubes are crisp and taste similar to apples. When dried, they are deep red in colour with a rich, sweet taste and chewy texture. Native to China, jujube is one of the oldest cultivated fruit trees.

Jujube prefers full-sun, away from strong winds. They are tough plants that will tolerate a wide range of soils, and they have a deep taproot making them drought tolerant once established. In my backyard, I like to grow jujube in a pot. This is because they can grow quite tall and send out root suckers around the garden. I grow the ‘Li’ variety, which is delicious when eaten fresh.

Watch this video on Instagram, where I make the additional point that the seeds are almost unnoticeable so you can eat the whole thing.

Seeds of Plenty

Seeds of Plenty, who are based in Eltham, sell a wide range of seeds online, including vegetables, herbs, flowers and bonsai. Most of the seeds are open pollinated and heirloom. A particularly specialty is tomato seeds, with around 240 varieties for sale and around 2,000 tomato plants growing on its properties.

  

Go to their website, Facebook page or Instagram page.

The owner is Dan(iel) Ross, who many of you might have met in previous years at Eltham Farmers’ Market. You can contact Dan by email (rosscorp@hotmail.com) or by phone (0422 431958).

Read their page in our Local Food Directory.

The roles of acids in baking

Acids are compounds which give off hydrogen ions (H+) when they are dissolved in water. These hydrogen ions are then free to interact with other molecules in solution. In baking, these chemical reactions can take a number of forms:

1. Activation of alkaline ingredients: for example, baking soda is an alkaline substance which reacts with the acid, releasing carbon dioxide as a byproduct and thus causing a cake to rise. (Read about baking soda versus baking powder).
2. Protein alteration: hydrogen ions disrupt the bonds that keep gluten and other proteins folded into specific shapes and cause them to unravel. This undoing usually beneficially tenderises a cake but, in excess, it can also cause problems to its structure.
3. Starch modification: acids cause starches to break down and gel at a lower temperature. This can cause a cake to set more quickly but with less structural support.
4. Browning troubles: acidic ingredients interfere with the reactions that cause browning in baked foods and can result in pale cakes.

To help reduce unwanted side effects, it is generally recommended that you usually delay the addition of any acid until late in the preparation of a cake.

Acids can also affect the taste and flavour of the final product, adding sour or tangy notes and/or balancing sweetness. The effects will depend on which acid is used, with the most common being:

• Acetic (vinegar).
• Ascorbic (vitamin C).
• Citric (lemon juice and other citrus).
• Lactic (fermented milk products).
• Malic (from various fruits but usually bought as a powder).
• Tartaric (from grapes but usually bought as a powder).

Outside of baking, acids can also act as a preservative, for example in pickling.

Read my other baking articles on our website.

Whittlesea Food Collective catering and cafe

Whittlesea Community Connections has launched a cafe and catering social enterprise. “Our purpose is to deliver training and employment pathways for young people and people from migrant and refugee backgrounds, supporting them to build confidence to work and develop skills in hospitality.” They deliver Monday to Friday, with a minimum spend of $200, and with deliveries within 5km of Epping incurring a flat rate of $25. Read their menu. Contact them by phone (0498 576 005) or email (catering@foodcollective.org.au).

Orange curd (by Sue Ruchel)

[A few weeks ago, we gave away some copies of Sue Ruchel’s book Windfalls: preserves and other country kitchen secrets. As I gave away each copy, I requested that, if and when the book’s recipient made any of the recipes, they send me some words and photos for this newsletter. First up, is Susan Shaw and orange curd.]

Says Susan: “the orange curd turned out to be surprisingly similar to lemon curd.”

Ingredients

Grated rind and juice of 2 oranges
Juice of 1 lemon
225g sugar
100g butter
2 well-beaten eggs

Method

Combine all the ingredients in a double saucepan or bowl over hot water and cook gently until thick. Do not allow it to boil.

Bottle and seal.

Keep in the fridge after opening.

Copies of Sue Ruchel’s book are still available

Copies of Sue Ruchel’s book Windfalls: preserves and other country kitchen secrets are still available at the heavily discounted price of $5 each, courtesy of Sue’s daughter Virginia. Either pickup from Virginia’s home in Research or she may drop off if nearby. If you are interested in buying a copy, email me and I will put you in touch with Virginia.

Some more, new articles by Angelo Eliades

Radish growing guide.

Understanding kiwifruit pollination and compatible varieties.

Read more of Angelo’s food-related articles.

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 September, the cooking teams were East Doncaster 3rd Scouts, Friars Foodies, the Fruit Ninjas and Thrive Community (see photo right). Look at some photos of these teams, plus those of previous teams.

What seeds to plant in October

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

Cucurbits Cucumber Gourd Pumpkin Rockmelon Watermelon Zucchini

Other warm season veggies Beans Okra Peanut Sweetcorn Tomato

Leafy greens Lettuce Mizuna Mustard greens Parsley Rocket Silverbeet

Roots Beetroot Carrot Jerusalem artichoke Parsnip Potato Radish

Other veggies Asparagus Celery Chives Globe artichoke Rhubarb Spring onions Sweet potato Vietnamese mint

 
Compared with September, some solanums (capsicum, chilli and eggplant but not potato or tomato) drop out of the list, whilst the cucurbits (cucumber, gourd, pumpkin, rockmelon, watermelon and zucchini) stay in. Note, however, that these lists are the months that it is ideal to plant particular seeds and that you can sometimes plant in other months. So, for example, if your capsicum seeds didn’t germinate in September, it’s better to try again in October (or buy some seedlings) rather than face the prospect of no homegrown capsicums.

Read Helen Simpson’s articles on our website about growing cucurbits and tomatoes. And Helen has written more generally about Spring veggie garden preparation.

Read Robin Gale-Baker’s articles on our website about growing mustard greens & mizuna, parsnips, potatoes and tomatoes.

Critter of the week from my garden – black house spider

The photo is of a female black house spider (Badumna insignis in the family Desidae).

Female black house spiders are relatively large (up to 2cm body length).

Black house spiders make webs, but these are messier than those that you usually see (which are made by orb-weaver spiders). One main reason for the messiness is that the web is a permanent construction which is subject to repairs (unlike the webs of orb-weaver which are usually deconstructed each day).

A second reason for the messiness is that the web includes a funnel/tunnel where the female hides waiting for insects to be caught in the web. The female never leaves the web unless forced to.

Read about my previous insects (or other critters) of the week on our website.

If you have any interesting photos of critters in your garden, email them to me.

Our articles over the last month

Here are some of the articles from our newsletters over the last month that you might have missed:

• African horned cucumber (by Jaimie Sweetman).
• Cockroaches.
• Mango sauce (by Sue Ruchel)
• Olena and her Eastern European baked goods (by Lucy Claxton).
• Orb weaver spiders.
• Stick insects.
• The Chelsea Physic Garden in London (by Robin Gale-Baker).
• The quandong (by Julie Merlet).
• Winter melon (by Connie Cao).
• Winter melon tea (by Connie Cao).
• Yarra Coffee (by Chris Chapple).

A graphic of dairy product relationships

The graphic right, from Wikipedia, shows the relationships between different types of dairy product.

Some of the overall points:

• Cream is made from milk, and is the higher-fat layer skimmed from the top of the milk before homogenisation.
• Butter is made from cream, and is the fat and protein components of churned cream.
• Cheese, yoghurt and kefir are all made from milk, by curdling and/or bacterial fermentation.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (15th September, 10-10.30am) on 3CR (855 AM), Ann and Amy will interview Patrick Wain on biophilia. Listen by tuning into either the station (855 AM) or its livestream.

Podcasts of all previous episodes are available on their website, the latest being Sarah Kilpatrick and Peter Daams on Thrive Community Garden (15th September).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Angelo’s silverbeet growing guide.

The most popular event link in the last newsletter was the upcoming bush tucker and bush foods in a habitat garden workshop at Manningham Civic Centre on Wednesday, 2nd October.

Word of the month – Omakase

‘Omakase’ is a Japanese term that translates to “I’ll leave it up to you”, meaning that you are turning your food choice over to the chef.

According to Trevor Corson in The Zen of Fish (2007), the chef is expected to be innovative and surprising in selecting dishes, and the meal can be likened to an artistic performance.

Omakase’s antonym (i.e. the opposite) is ‘okonomi’, meaning you will choose what to order.

Read about previous words of the month.

Proverb (or phrase) of the month

I’ll eat my hat. Meaning: a display of confidence that something won’t happen. Similar in meaning to I’ll bet my bottom dollar, in your dreams and I’ll believe it when I see it. The phrase was first found in print in a book from the late 18th Century and was then popularised in 1837 by Dickens in The Pickwick Papers, where he wrote “If I knew as little of life as that, I’d eat my hat and swallow the buckle whole.” Its origin is not known (although there are several speculative theories), nor why hats were singled out for the statement (although ‘hattes’ used to mean something different in the olden days).

Eat my hat was also the title of a song by Australian singer Little Pattie in 1967.

Read about more food-related proverbs.

Gardening quote of the month

“People from a planet without flowers would think we must be mad with joy the whole time to have such things about us.” by Iris Murdoch.

Read more gardening quotes.

 

Regular activities over the coming week

Farmers’ and other food markets

• Friday: Farm Raiser farm shop (Bellfield) and Community Grocer, Carlton.
• Saturday: Carlton, CERES farm gate (Coburg), Coburg and Farm Raiser farm shop (Bellfield).
• Sunday: Alphington and Eltham.
• Tuesday: Community Grocer, Fitzroy.

Food swaps

• Saturday: Blackburn North, Brunswick East, Heidelberg, Hurstbridge and Preston/Thornbury.
• Sunday: zip.

Community gardens

• Thursday: Buna (Heidelberg West), Diamond Valley Library (Greensborough), Edible Hub (Hurstbridge), SEEDs (Brunswick) and Whittlesea.
• Friday: West Brunswick.
• Saturday: Glen Park Oaks (Bayswater North), Links (Lalor), Macleod, Radicle Roots (Coburg) and Thrive (Diamond Creek).
• Sunday: Fawkner Food Bowls and Regent (Reservoir).
• Monday: SEEDs (Brunswick) and Whittlesea.
• Tuesday: Mooroolbark (need to book) and Watsonia.
• Next Wednesday: Eltham Neighbourhood House, Macleod, Newton Street (Reservoir) and Span (Thornbury).

Upcoming face-to-face events – not cooking

Growing together (6 sessions); 6 fortnightly sessions starting Tuesday, 1st October, 10am-2pm; free; CERES.

For people aged 18-25. You will garden and learn how to grow your own food sustainably. You will discover new recipes and cooking techniques using fresh, locally-grown ingredients. And you will share meals and stories in a supportive, community environment.

Urban food gardening (6 sessions); on Wednesdays, starting 9th October, 9.30am-1.30p; $50 ($2 per hour); Brunswick.

The cost of $50 is subject to ACFE eligibility. Learn how to grow nutrient-dense food using regenerative gardening practices. Gain knowledge and learn hands-on skills to plan and maintain a biodiverse, productive garden. Organised by Brunswick Neighbourhood House.

DIVRS’s Urban Food Program 10th birthday celebration; Saturday, 19th October, 1.30-4pm; free; Alphington.

Celebrate the Urban Food Program’s journey and achievements over the past decade with food, music, stories, a seedling potting stand and seedling giveaways. The formalities will be at 2.30pm.

Ceramic cake stand; Sunday, 27th October, 10.30am-12.30pm; $65 ($33 per hour); Box Hill.

Create a ceramic stand to display your baked goods. Learn the fundamentals of slab construction then choose your favourite glaze to complete your work of art. All materials included.

Celebration and showcase of the City of Whittlesea sustainable communities workshop series; Saturday, 16th November, midday-2pm; free; South Morang.

This event will celebrate the second year of their workshop series along with the learnings and creations of those who participated throughout the year. There will be food, prizes and chats. Participants are invited to bring any of the following to display in the showcase: preserved foods made after our olive pickling workshop; packets or containers of seeds made after the seed-saving workshop; photos of your vegetable garden; photographs, poems, artworks, or written reflections written about nature; and stories and/or photos of energy savings improvements made to your home.

Growing mushrooms at home; Sunday, 17th November, 9.30am-midday; $120 ($48 per hour); Alphington.

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). Presenter: Julia Laidlaw from Sporadical City Mushrooms.

Eltham Wine Show; Sunday, 17th November, 10.30am-2.30pm; $20; Bulleen.

Australia’s largest amateur wine show. Hundreds of wines will be available for tasting – red, white, sparkling and fortified grape wines. Also, meads, ciders, country wines, kombuchas and liqueurs. Wine awards and presentations. Pay at the door.

In September

• Backyard chickens; Sunday, 29th September, 10am-midday; $10; Kinglake.
• Mushrooms growing; Sunday, 29th September, 10am-4pm; $195 ($33 per hour); CERES.

In October

• Growing together (6 sessions); 6 fortnightly sessions starting Tuesday, 1st October, 10am-2pm; free; CERES.
• Go and explore Mooroolbark Community Garden; Tuesday, 1st October, 11am-midday; free; Mooroolbark.
• Farming for our future (ages 5 to 8); Tuesday, 1st October, 1-3pm; free; Brunswick East.
• Bush tucker and bush foods in a habitat garden; Wednesday, 2nd October, 7-9pm; free; Doncaster.
• Farm to fork (ages 3 to 5); Thursday, 3rd October, 1-3pm; free; Brunswick East.
• Introduction to beekeeping (8 sessions); on consecutive Thursdays, starting 3rd October, 6.30-9pm; $395 ($20 per hour); Fairfield.
• Growing nutrient dense food; Saturday, 5th October, 10am-3pm; $145 ($29 per hour); CERES.
• Discover the edible weeds of Victoria; Saturday, 5th October, 10.30-11am; free; Bayswater North.
• Brunswick oktoberfest; Saturday, 5th October, 11am-5pm; $85 ($14 per hour); Brunswick East.
• Sake master class; Sunday, 6th October, midday-2pm; $73 ($37 per hour); Brunswick East.
• Grand Oktoberfest; Sunday, 6th October, midday-5pm; $91; Warrandyte.
• Sustainable gardening (8 sessions); starting Monday, 7th October, 10am-2pm; $650 ($20 per hour); CERES.
• Introduction to horticulture II (9 sessions); on Tuesdays, starting 8th October, 10am-2.30pm; $80 ($2 per hour); Edendale.
• Urban food gardening (6 sessions); on Wednesdays, starting 9th October, 9.30am-1.30p; $50 ($2 per hour); Brunswick.
• Permaculture Design Course (80 hours); starting on Thursday, 10th October at 9am; $595 ($7 per hour); Kinglake.
• Your Asian veggie patch book launch; Thursday, 10th October, 6-8pm; free; Bulleen.
• Propagating and seed harvesting; Friday, 11th October, 10-11.30am; $10; Kinglake.
• Kevin Heinze GROW Spring Fair (Doncaster); Saturday, 12th October, 9am-2.30pm; free; Doncaster.
• U-pick broad beans; Saturday, 12th October, 10am-midday; $11; Coburg.
• Companion plants and crop rotation; Saturday, 12th October, 10am-12.30am; $20; Edendale.
• Small space gardening; Saturday, 12th October, 10am-3pm; $115 ($23 per hour); CERES.
• Therapeutic horticulture garden tour; Saturday, 12th October, midday-1pm; $25 ($25 per hour); Doncaster.
• Setting up a worm farm; Saturday, 12th October, 2-3.30pm; free; Edendale.
• Introduction to bees; Sunday, 13th October, 10am-midday; $20 ($10 per hour); Kinglake.
• Beginners backyard beekeeping; Sunday, 13th October, 10am-3pm; $220 ($44 per hour); CERES.
• Introduction to winemaking (8 sessions); on Tuesdays and Thursdays, starting Tuesday, 15th October, 6.30-9.30pm; $795 ($33 per hour); Epping.
• Flourish therapeutic gardening (8 sessions); on Wednesdays, starting 16th October, 10am-1pm; $371 ($12 per hour); Panton Hill.
• Growing food at home (10 sessions); on consecutive Thursdays, starting 17th October, 9.30am-1.30pm; $154 ($4 per hour); Heidelberg West.
• Edible weeds; Saturday, 19th October, 10am-midday; $70 ($35 per hour); CERES.
• U-pick broad beans; Saturday, 19th October, 10am-midday; $11; Coburg.
• DIVRS’s Urban Food Program 10th birthday celebration; Saturday, 19th October, 1.30-4pm; free; Alphington.
• Children’s mini food fair; Sunday, 20th October, 10am-2pm; free; Edendale.
• Traditional wooden spoon carving; Sunday, 20th October, 10am-4pm; $145 ($29 per hour); CERES.
• Sake master class; Sunday, 20th October, midday-2pm; $73 ($37 per hour); Brunswick East.
• Growing your own – for kids; Tuesday, 22nd October, 4-5pm; free; Edendale.
• Care of backyard chickens; Thursday, 24th October, 11am-midday; free; Greensborough.
• U-pick broad beans; Saturday, 26th October, 10am-midday; $11; Coburg.
• CERES Festival of fava; Saturday, 26th October, 10am-1pm; free; Coburg.
• Design your own garden; Saturday, 26th October, 10am-3pm; $145 ($29 per hour); CERES.
• Ceramic cake stand; Sunday, 27th October, 10.30am-12.30pm; $65 ($33 per hour); Box Hill.
• Nutrition for seniors; Monday, 28th October, 1.30-2.30pm; $6; Balwyn North.
• Wildcrafting foraging course (5 sessions); on 5 consecutive Thursdays from 31st October, 6-7.30pm; $339 ($45 per hour); Coburg.

In November

• U-pick broad beans; Saturday, 2nd November, 10am-midday; $11; Coburg.
• Getting ready for the summer harvest (part 1); Wednesday, 6th November, 7-9pm; free; Doncaster.
• Introduction to beekeeping (8 sessions); on consecutive Thursdays, starting 7th November, 6.30-9pm; $395 ($20 per hour); Fairfield.
• Herb gardens; Friday, 8th November, 10.30am-12.30pm; $25 ($13 per hour); Kinglake.
• Waterwise wicking beds; Saturday, 9th November, 10am-12.30pm; $20; Edendale.
• Introduction to permaculture; Saturday, 9th November, 10am-3pm; $145 ($29 per hour); CERES.
• Whisky Abbey Festival; Saturday, 9th November, 10am-7pm; $61; Abbotsford.
• Edible weeds walk; Saturday, 9th November, 10.30am-12.30pm; $30 ($15 per hour); Coburg.
• Backyard beekeeping basics; Saturday, 9th November, 11am-1pm; $80 ($40 per hour); CERES.
• Whisky Abbey Festival; Sunday, 10th November, 10am-6pm; $61; Abbotsford.
• Public housing community gardens; Tuesday, 12th November, 10.30am-12.30pm; free; Richmond.

Upcoming face-to-face events – cooking

Creative kitchen program (10 sessions); on Thursdays, starting 10th October, 9.30am-1.30pm; $60 ($1 per hour); Brunswick.

The cost of $60 is subject to ACFE eligibility. Boost your culinary skills and confidence by making meals and sharing them with fellow foodies. The focus will be on minimising food waste and maximising your grocery haul. Plus, learn how to cook for a crowd during their monthly community lunches. Organised by Brunswick Neighbourhood House.

Cooking for one (5 sessions); On 5 consecutive Thursdays, starting 17th October, 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. Presenter: Sarah. Organised by Lilydale Community House.

More is more – Molly Baz; Wednesday, 23rd October, 6.30-9.30pm; $127 ($42 per hour); Richmond.

The October cook book is More is More by Molly Baz, which draws on Italian and Indian influences. They will be cooking three courses of dishes from the book for you to enjoy over supper.

Middle East dipping feast; Sunday, 27th October, 11am-1pm; $55 ($28 per hour); Forest Hill.

Natalie, from Zaatar and Zest, will show you how to make Middle Eastern dips from scratch. Organised by Strathdon House.

Share and learn with Transition Darebin; Wednesday, 30th October, 6-9pm; $15; Thornbury.

Help create and enjoy some fresh dips with chef Ramon. Then take some home. Organised by Transition Darebin.

Intro to kombucha; Friday, 1st November, midday-1pm; $20; Greensborough.

Learn how to brew your own kombucha. Also, take home a jar of kombucha. Organised by Greenhills Neighbourhood House.

Mini master cooks (9-12 years) – fruit shortcakes; Saturday, 16th November, 10.30am-12.30pm; $55 ($28 per hour); Forest Hill.

Make multiple small shortcakes with a choice of various fruit fillings and toppings. A shortcake is a soft dough, somewhere between a cake and a pastry, that is shaped, filled or topped with fruit, and then baked. It’s typically served with whipped cream or custard. BYO apron and container to take the food home in. Organised by Strathdon House.

Ultimate Mediterranean meze; Saturday, 16th November, 10am-12.30pm; $75 ($30 per hour); Ringwood North.

Learn how to prepare a range of Turkish starters and sides and then take home what you prepare. Presenter: Arzu. Organised by North Ringwood Community House.

Christmas cookie decorating; Saturday, 16th November, 1-4pm; $50 ($17 per hour); Ringwood North.

Decorate pre-made biscuits with fondant icing, stamp out your design and embellish with food safe paint, sparkles and other edible bling. Organised by North Ringwood Community House.

Food for mind and gut; Sunday, 17th November, 10am-2.30pm; $150 ($33 per hour); CERES.

You will learn about foods that can help you to build and protect your gut microbiome and clear brain fog. You will also learn how to incorporate brain powering foods easily into your daily diet. All the recipes centre on nutritionally dense vegetables and are both gluten- and dairy-free. The sample menu includes: vegan cream cheese; oat + mesquite crackers; beet sauerkraut; chickpea salad with orange tahini; coconut + turmeric pie; and miso puffed balls. Presenter: Melanie Leeson, from Mettle + Grace.

Indian cooking – Punjabi (2 sessions); on Wednesdays, 20th and 27th November, both 6.30-8.30pm; $118 ($30 per hour); Hurstbridge.

Learn how to cook a healthy North West Indian vegetarian meal from scratch using authentic ingredients. At the end of the session, eat what you have made or take it home. Tutor: Taariq Hassan. Organised by Living & Learning Nillumbik.

In October

• Alice Zaslavsky – queen of veg; Wednesday, 2nd October, 6.30-7.30pm; $10; Hawthorn.
• Focaccias; Thursday, 3rd October, 10-1pm; $60 ($20 per hour); Kinglake.
• Mini master cooks (6-8 years) – berry shortcakes; Friday, 4th October, 10.30am-midday; $48 ($32 per hour); Forest Hill.
• Mini master cooks (9-12 years) – making tacos; Friday, 4th October, 12.45-2.15pm; $48 ($32 per hour); Forest Hill.
• Learn the art of fermentation – sauerkraut, kimchi and kombucha; Saturday, 5th October, 10am-1pm; $74 ($25 per hour); Fawkner.
• Gluten-free kitchen skills; Saturday, 5th October, 10am-3pm; $150 ($30 per hour); CERES.
• Soba, sobagaki, sobayu – biodynamic ‘buckwheat’ in many ways; Saturday, 5th October, 11am-1.30pm; $105 ($42 per hour); Fitzroy North.
• Ayurvedic 6-course degustation tasting menu; Saturday, 5th October, 5-8pm; $113 ($38 per hour); Coburg.
• Creative kitchen program (10 sessions); on Thursdays, starting 10th October, 9.30am-1.30pm; $60 ($1 per hour); Brunswick.
• Cheese making; Saturday, 12th October, midday-4pm; $150 ($38 per hour); Kinglake.
• Wild drinks workshop; Sunday, 13th October, 10am-12.30pm; $180 ($72 per hour); Forest Hill.
• Bulleen Heights School cooking class (7 sessions); on consecutive Wednesdays from 16th October, 11.15am-12.45pm; $240 ($23 per hour); Lower Templestowe.
• Japanese fermentation; Wednesday, 16th October, 6.30-9pm; $120 ($48 per hour); Collingwood.
• Cooking for one (5 sessions); On 5 consecutive Thursdays, starting 17th October, 11am-1pm; $50 ($5 per hour); Lilydale.
• Indian cooking demonstration; Friday, 18th October, 3-5pm; $20; Blackburn North.
• Mozzarella making class; Saturday, 19th October, 10am-midday; $150 ($75 per hour); Thomastown.
• Mini master cooks (9-12 years) – onigiri; Saturday, 19th October, 10.30am-12.30pm; $55 ($28 per hour); Forest Hill.
• Indian cooking; Sunday, 20th October, 10am-3pm; $150 ($30 per hour); CERES.
• FFS … ferment four staples; Sunday, 20th October, 10am-4pm; $425 ($71 per hour); Forest Hill.
• Sri Lankan cooking class; Monday, 21st October, 6-8.30pm; $90 ($36 per hour); Surrey Hills.
• More is more – Molly Baz; Wednesday, 23rd October, 6.30-9.30pm; $127 ($42 per hour); Richmond.
• Sourdough bread baking; Saturday, 26th October, 9am-5pm; $220 ($28 per hour); CERES.
• Kvass M.O.B.; Saturday, 26th October, 10.30am-12.30pm; $80 ($40 per hour); Fitzroy North.
• Preserving the season’s harvest; Sunday, 27th October, 10am-3pm; $150 ($30 per hour); CERES.
• Middle East dipping feast; Sunday, 27th October, 11am-1pm; $55 ($28 per hour); Forest Hill.
• Share and learn with Transition Darebin; Wednesday, 30th October, 6-9pm; $15; Thornbury.

In November

• Intro to kombucha; Friday, 1st November, midday-1pm; $20; Greensborough.
• Growing and cooking with bushfoods; Saturday, 2nd November, 10am-3pm; $150 ($30 per hour); CERES.
• Milk kefir magic; Thursday, 7th November, 6.30-9pm; $145 ($58 per hour); Fitzroy North.
• Vietnamese cooking; Saturday, 9th November, 10.30am-1pm; $65 ($26 per hour); Bayswater North.
• Lacto-fermentation 101; Saturday, 9th November, 2.30-6.30pm; $140 ($35 per hour); Collingwood.
• Vegan cooking European style; Sunday, 10th November, 10am-3pm; $150 ($30 per hour); CERES.

Thanks to the people who have contributed to this week’s newsletter: Cathy Romeo, Jenny Shaw, Julie Merlet, Marie Packer, Pam Jenkins, Robin Gale-Baker and Teagan Crouch.

The Chelsea Physic Garden in London (by Robin Gale-Baker)

[Robin recently visited the Chelsea Physic Garden in London and this is one of several articles over the next few months on her observations of food-related projects in the UK. The words below are a shortened version of Robin’s full article, which can be found on our website.]

  

The Chelsea Physic Garden was established 350 years ago in 1673 by the Worshipful Society of Apothecaries of London. It is by the Thames river in the of Chelsea district of London and covers an area of 4 acres. It was established by the Apothecaries to grow medicinal plants for their professional use but today it grows around 4,500 plants that include edible plants, useful plants, poisonous plants, plants from around the world, threatened plants and woodlands.

In London, herbal stores or herbal apothecaries are common, and there is even a homeopathic hospital, indicating that alternative medicine is alive and well in the UK. Herbal remedies must have Traditional Herbal Registration (THR) before being marketed as a herbal medicine and can only be used for minor complaints that do not require modern medical management.

The Chelsea Physic Garden enables the public and professionals to identify the particular plants in a family that have medicinal or culinary properties. These herbs can be identified by the use of the word ‘officinalis’ in their name, for example, salvia officinalis (sage) and valerian officinalis (from which valium is derived). ‘Officinalis’ (or ‘officinale’) is derived from the Latin word ‘officina’, the store room that monks used to store useful herbs. Herbs and medicinal plants remain important today as the active ingredient in a quarter of modern medicines derives from them. In addition to that, the Chelsea Physic Garden views food plants as medicinal in their own right.

The poisonous garden contains a number of common plants, including hemlock-water dropwort, which could easily be mistaken for various fine, ferny-type leaves such as chervil, parsley and tansy or a number of herbs in their seeding stage. All parts are deadly and signs abound about not touching plants in this garden. There are also foxgloves, hellebores, aconitum, datura and myrrhis odorata (sweet Cicely). Interestingly, Agatha Christie completed her pharmaceutical training with the Worshipful Apothecaries in 1917, subsequently using her knowledge of poisons in many of her murder mysteries.

To summarise, the Chelsea Physic Garden is a beautifully curated and relaxing oasis in the heart of a city of around 11 million people. Should you be lucky enough to visit London, the Chelsea Physic Garden is well worth a visit but, if not, there is still plenty to explore online.

Read Robin’s full article on our website.

The quandong (Santalum acuminatum) by Julie Merlet

[The material below is a shortened version of material from the NATIF website which was written by newsletter reader Julie Merlet. NATIF (which is an acronym for N=Native, A=Australian, T=Traditional, I=Indigenous and F=Foods) sell a wide range bush food products online (including quandong powder and fruit).]

The quandong (also known as desert quandong, native peach or wild peach) grows in the semi arid and coastal areas of southern Australia, as well as other arid and desert regions in Australia. Wild camels love them!

It is a medium size parasitic tree, which is able to photosynthesise but which needs to use the root system of other plants to acquire nutrients other than sugars (they are usually companioned with acacias in the native food industry, such that the growers can use the seeds and fruits from both). It produces bright coloured red round fruit surrounding an ornamental seed. The harvest season is August to December (so now is the time to celebrate them!).

Upon harvesting, the firm, tart and tangy fruit is usually halved and the ornamental seed is removed. It can be air-dried for later use and the freeze dried fruit and powder can be stored for years.

Use them in cooking just like any other fruit once you get a taste for them and understand their flavour profile and what they balance best with. So, for example, use them in jams, chutneys, sauces, puddings or desserts. Or add them to warm water for 5-10 minutes to soften them and then chop them into salads or other savoury dishes.

Quandongs can add nutritional value to your diet as they are a source of phenolic-based antioxidants, vitamin C, vitamin E, folate, magnesium, zinc and iron.

Quandongs were used by Aboriginal people as an alternative to game meats when they were scarce. They were also used by early settlers, who made them into chutneys, pies and jam.

Read about more bush foods on our website.

Our next big book giveaway

Julie Merlet, who wrote the material about quandongs above, has written an e-book entitled Eat Australia: cooking at home with Australian native foods, which comprises around 60 recipes using native bush foods. Julie apparently wrote the book during the pandemic whilst she was stuck at borders whilst travelling around Australia. She has now made this book free to readers of this newsletter. Here’s how: go to the recipe e-book page; add to cart; check out; apply the discount code ‘LFC NATIF e-book’; and then complete order. Somewhere during this process, it will ask you for an email address, which it will then use to send you a link to download the e-book.

If you have any difficulties with the process, email me and I will acquire a copy of the e-book for you.

Thanks, Julie!

Wattleseed and quandong tart (by Julie Merlet)

[Given the e-book giveaway above plus the fact that quandongs are currently in season, I (Guy) thought that I would include a quandong recipe from the book in this newsletter.]

To make the base

1 cup of pitted dates
1 tablespoon of raw honey
¼ cup of coconut oil
½ cup of your favourite peanut butter
1 cup of macadamia (or almond) meal
¼ cup of hemp seeds
¼ cup of cocoa powder
2 dessert spoons of NATIF wattleseed grind

Place all the ingredients into a blender. Blend until the mixture clumps together, scraping down sides occasionally.

Press the mixture base into a round spring form cake tin. Line the top with baking paper and put in the fridge to harden for 1 hour (or overnight if it’s for the next day).

To make the fruit topping

6 cored and sliced apples
1-2 cups of Natif quandongs
5g of Natif rivermint

Cut the 6 apples away from the core into wedges. You can leave skin on or peel them, whichever you prefer.

Add ½ cup of water and 40g of Natif freeze-dried quandongs and stir whilst bringing the mixture to the boil.

Turn down to simmer for 10-15 minutes.

Once the apples and quandongs have softened, cook until all the water is absorbed, being careful not to burn the mixture.

Allow to cool on the bench top, then add to the fridge for 1 hour.

Add the apple and quandong mixture to the top of your base. Spread evenly around the base and then put back into the fridge until ready to serve.

Options: add vanilla ice-cream, cream or yoghurt to serve.

Last week’s book giveaway

Thanks to everyone who entered the lucky draw to win a copy of Windfalls: preserves and other country kitchen secrets by Sue Ruchel. 30 of you entered but only 10 of you could be successful, so commiserations to the other 20.

Just because I like compiling lists, here are the first names of the 30 people who entered the draw: Archna, Berry, Bil, Charles, Charlotte, Chris, David, Emily, Emma, Helen, Helen, Jennie, Jillian, Judith, Julie, Julie, Karen, Maree, Meg, Mei, Monika, Niloo, Pamela, Shiva, Soo Mei, Sue, Sue, Susan, Valerie, Vicki and Wendy.

Our leek seedling giveaway in March

In one of our March newsletters, we gave away a lot of leek seedlings courtesy of Bruno Tigani. One of the recipients was Cathy Romeo and, as per the photo, she has just starting harvesting them.

Another article by Angelo Eliades

Cucumber growing guide.

Read more of Angelo’s food-related articles.

U-pick broad beans

CERES Joe’s Market Garden in Coburg will be holding u-pick sessions every Saturday morning through October and early November (or until the beans run out!). Visitors can go and wander through the farm and hand pick the best pods for themselves. $11. Walk-ins will be available but limited, so they recommend that you book a time. Your ticket includes an introduction from their farmer, growing and harvesting tips and a 500g bag of freshly harvested broad beans. Their farm gate cafe will also be open for coffee, pastries and other farm grown produce.

Brunswick Neighbourhood House Community Garden is no more

Brunswick Neighbourhood House is no longer using its garden as a community gardening space. Rather, it is now being used for food security purposes (e.g. community lunches) and for educational purposes (their Urban Food Gardening program).

Farm On The Green, Merimbula, NSW

Rob Geary has written in to say that, if you are ever in NSW, you are invited to visit the Farm On The Green Community Garden in Merimbula, NSW. Just send him an email (rrrgee54@hotmail.com) to arrange.

An unusual bird nest (by Pam Jenkins)

The photo is of a potentially lethal bird nest made predominantly from blue bale twine. Any bird could get entangled in the twine, which neither stretches nor rots away quickly.

I (Pam) found the nest on the ground below a mature tea tree. It is very shallow and saucer shaped. A quick search through my bird books and on Google suggests that it might be that of a butcherbird. The other suggestion was a silver eye nest but I don’t think that there are any silvereyes here in Diamond Creek.

Critter of the week from my garden – orb weaver spiders

Most of the spiral wheel-shaped spider webs that you see in your garden and elsewhere are made by orb-weaver spiders (family Araneidae). The two photos below show two orb weavers, with the Australian garden orb weaver (Hortophora transmarina) on the left and the speckled orb weaver (Araneus circulissparsus) on the right.

  

Like most other orb weavers, these two spiders usually build a new web each evening, destroying and then consuming it the following morning. The Australian garden orb weaver tends to build its web between trees whilst the speckled orb weaver uses the foliage of shrubs and bushes (with its body’s green colour then acting as camouflage).

Most of the web is non-sticky (which makes it more difficult to see), whilst one of the spirals is sticky (which helps to retain the prey). The spiders walk on the non-sticky parts.

Read about my previous insects (or other critters) of the week on our website.

If you have any interesting photos of critters in your garden, email them to me.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (15th September, 10-10.30am) on 3CR (855 AM), Ann and Amy will interview Sarah and Peter on
THRIVE Community Garden . Listen by tuning into either the station (855 AM) or its livestream.

Podcasts of all previous episodes are available on their website, the latest being Yarra Valley ECOSS – Can you help? (1st September).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was EML Art Cookies’ online shop.

The most popular event link in the last newsletter was the upcoming fruit tree pests and diseases workshop on 21st September, 9.30-11am in Preston.

 

Regular activities over the coming week

Farmers’ and other food markets

• Friday: Farm Raiser farm shop (Bellfield) and Community Grocer, Carlton.
• Saturday: Carlton,
  CERES farm gate (Coburg), Coburg and Farm Raiser farm shop (Bellfield).
• Sunday: Alphington, Eltham and Yarra Valley.
• Tuesday: Community Grocer, Fitzroy and The Food Collective Market, Epping.

Food swaps

• Saturday: Brunswick East, Coburg, Hurstbridge, Mooroolbark and Willsmere Station.
• Sunday: Ringwood, St Andrews and Surrey Hills / Balwyn.

Community gardens

• Thursday: Buna (Heidelberg West), Diamond Valley Library (Greensborough), Edible Hub (Hurstbridge), Fawkner Food Bowls (playgroup, need to book), SEEDs (Brunswick) and Whittlesea.
• Friday: Panton Hill, Reynard Street (Coburg) and West Brunswick.
• Saturday: Glen Park Oaks (Bayswater North), Links (Lalor), Links (Lalor), Macleod, Northcote Community, Reynard Street (Coburg), Tables (Heathmont) and Thrive (Diamond Creek).
• Sunday: Fawkner Food Bowls, Regent (Reservoir), St Johns (Heidelberg) and West Brunswick.
• Monday: SEEDs (Brunswick) and Whittlesea.
• Tuesday: Watsonia.
• Next Wednesday: Eltham Neighbourhood House, Macleod, Newton Street (Reservoir) and Span (Thornbury).

Not food related but interesting

Creating a biodiversity environment in Yarra; Wednesday, 18th September, 10.30am-midday; free; Abbotsford.

Yarra’s Senior Biodiversity Officer, Craig Lupton, will discuss biodiversity in Yarra and the importance of co-existing with wildlife. He will also show you how to create a habitat wildlife in your own backyard using their free Gardens for Wildlife booklet.

Upcoming face-to-face events – not cooking

Sake master class; 3 occurrences on Sunday, 22nd September, 12.30-2.30pm, Sunday, 6th October, midday-2pm and Sunday, 20th October, midday-2pm; $73 ($37 per hour); Brunswick East.

Kana Aoyama will guide you through the history, production, and tasting of this traditional Japanese beverage. She will teach you all the basics, let you try different styles, and show you how to pair sake with cheese, cure meat and chocolate.

Farming for our future (ages 5 to 8); Tuesday, 1st October, 1-3pm; free; Brunswick East.

This workshop is for children aged 5-8 years and each child must be accompanied by an adult guardian. Explore Honey Lane Organic Farm and meet some chickens. Make a recycled pot and propagate your own plant to take home.

Farm to fork (ages 3 to 5); Thursday, 3rd October, 1-3pm; free; Brunswick East.

This workshop is for children aged 3-5 years and each child must be accompanied by an adult guardian. Explore the CERES market garden and visit the chickens and bees. Learn how to turn food waste into healthy soil for plants with help from worms. Learn how to safely plant seeds into soil and care for them as they grow.

Therapeutic horticulture garden tour; Saturday, 12th October, midday-1pm; $25 ($25 per hour); Doncaster.

Be given a tour of the Kevin Heinze GROW therapeutic gardens, led by Patrick Wain and showcasing sensory features, accessible garden design, learning and teaching areas. Discuss the delivery and outcomes of their therapeutic horticulture programs.

CERES Festival of fava; Saturday, 26th October, 10am-1pm; free; Coburg.

This is a day of celebration including music, cooking demonstrations, farm tours, pick-your-own beans, garden workshops and activities for both adults and kids. You will celebrate the importance of the fava bean (aka broad bean) reflected in annual traditions, stories and recipes across Mediterranean and Middle Eastern countries. These celebrations will also include the market garden’s annual broad bean harvest where you can pick your own beans alongside farm tours exploring the rich history of the market garden which has been farmed continuously for 170 or so years.

Wildcrafting foraging course (5 sessions); on 5 consecutive Thursdays from 31st October, 6-7.30pm; $339 ($45 per hour); Coburg.

You will learn about: the importance of wild foods; medicine as food; the difference between cultivated foods and wild food; sustainable wildcrafting; safe foraging; identification, nutrition and properties of several plants; and recipes for each of the plants. You will also share some condiments, foods and beverages made from the plants. Presenter: Taj Scicluna (aka The Perma Pixie).

Getting ready for the summer harvest (part 1); Wednesday, 6th November, 7-9pm; free; Doncaster.

Sustainable Gardening Australia will cover everything you need to know about preparing your garden (in spring) for a bumper summer harvest. They will cover: what growing organically means; designing your garden; soil management and amendment; organic fertilisers; integrated pest management; and composting and worm farms. The presentation will start at 7pm but there will be sandwiches and a food swap at 6.45pm.

In September

• Kevin Heinze and The Peoples Garden; Wednesday, 11th September, 7.30-9pm; free; Montrose.
• Kristen Stewart on worm farms; Wednesday, 11th September, 8-10pm; free; Doncaster East.
• Permaculture and waterwise gardens; Thursday, 12th September, 7-9pm; free; Doncaster.
• Fawkner Farm School (6 sessions); on Saturdays, starting 14th September, 9am-midday.; $158 ($9 per hour); Fawkner.
• Organic vegetable growing; Saturday, 14th September, 10am-3pm; $145 ($29 per hour); CERES.
• Australian plants expo; Saturday, 14th September, 10am-3pm; $5; Eltham.
• Propagate your own plants; Saturday, 14th September, 11am-1pm; $25 ($13 per hour); CERES.
• Wine and Vine Festival; Saturday, 14th September, midday-7pm; $58; Abbotsford.
• Australian plants expo; Sunday, 15th September, 10am-3pm; $5; Eltham.
• Wine and Vine Festival; Sunday, 15th September, midday-5pm; $58; Abbotsford.
• Richmond urban agriculture walk; Monday, 16th September, 3-4.30pm; free; Richmond.
• Garden pot planting and decorating; Wednesday, 18th September, 11am-1pm; free; Thomastown.
• Fruit tree pests and diseases workshop; Saturday, 21st September, 9.30-11am; free; Preston.
• Microgreens growing; Saturday, 21st September, 10am-midday; $80 ($40 per hour); CERES.
• Food forest gardening; Saturday, 21st September, 10am-3pm; $145 ($29 per hour); CERES.
• Edible weeds walk; Saturday, 21st September, 10.30am-12.30pm; $30 ($15 per hour); Merri Creek.
• Edible weeds walk; Saturday, 21st September, 1.30-3.30pm; $30 ($15 per hour); Merri Creek.
• Sake master class; Sunday, 22nd September, 12.30-2.30pm; $73 ($37 per hour); Brunswick East.
• Backyard chickens; Sunday, 29th September, 10am-midday; $10; Kinglake.
• Mushrooms growing; Sunday, 29th September, 10am-4pm; $195 ($33 per hour); CERES.

In October

• Farming for our future (ages 5 to 8); Tuesday, 1st October, 1-3pm; free; Brunswick East.
• Bush tucker and bush foods in a habitat garden; Wednesday, 2nd October, 7-9pm; free; Doncaster.
• Farm to fork (ages 3 to 5); Thursday, 3rd October, 1-3pm; free; Brunswick East.
• Introduction to beekeeping (8 sessions); on consecutive Thursdays, starting 3rd October, 6.30-9pm; $395 ($20 per hour); Fairfield.
• Growing nutrient dense food; Saturday, 5th October, 10am-3pm; $145 ($29 per hour); CERES.
• Brunswick oktoberfest; Saturday, 5th October, 11am-5pm; $85 ($14 per hour); Brunswick East.
• Sake master class; Sunday, 6th October, midday-2pm; $73 ($37 per hour); Brunswick East.
• Sustainable gardening (8 sessions); starting Monday, 7th October, 10am-2pm; $650 ($20 per hour); CERES.
• Permaculture Design Course (80 hours); starting on Thursday, 10th October at 9am; $595 ($7 per hour); Kinglake.
• Your Asian veggie patch book launch; Thursday, 10th October, 6-8pm; free; Bulleen.
• Propagating and seed harvesting; Friday, 11th October, 10-11.30am; $10; Kinglake.
• Kevin Heinze GROW Spring Fair (Doncaster); Saturday, 12th October, 9am-2.30pm; free; Doncaster.
• Companion plants and crop rotation; Saturday, 12th October, 10am-12.30am; $20; Edendale.
• Small space gardening; Saturday, 12th October, 10am-3pm; $115 ($23 per hour); CERES.
• Therapeutic horticulture garden tour; Saturday, 12th October, midday-1pm; $25 ($25 per hour); Doncaster.
• Setting up a worm farm; Saturday, 12th October, 2-3.30pm; free; Edendale.
• Introduction to bees; Sunday, 13th October, 10am-midday; $20 ($10 per hour); Kinglake.
• Beginners backyard beekeeping; Sunday, 13th October, 10am-3pm; $220 ($44 per hour); CERES.
• Introduction to winemaking (8 sessions); on Tuesdays and Thursdays, starting Tuesday, 15th October, 6.30-9.30pm; $795 ($33 per hour); Epping.
• Flourish therapeutic gardening (8 sessions); on Wednesdays, starting 16th October, 10am-1pm; $371 ($12 per hour); Panton Hill.
• Growing food at home (10 sessions); on consecutive Thursdays, starting 17th October, 9.30am-1.30pm; $154 ($4 per hour); Heidelberg West.
• Edible weeds; Saturday, 19th October, 10am-midday; $70 ($35 per hour); CERES.
• Children’s mini food fair; Sunday, 20th October, 10am-2pm; free; Edendale.
• Traditional wooden spoon carving; Sunday, 20th October, 10am-4pm; $145 ($29 per hour); CERES.
• Sake master class; Sunday, 20th October, midday-2pm; $73 ($37 per hour); Brunswick East.
• Growing your own – for kids; Tuesday, 22nd October, 4-5pm; free; Edendale.
• Care of backyard chickens; Thursday, 24th October, 11am-midday; free; Greensborough.
• CERES Festival of fava; Saturday, 26th October, 10am-1pm; free; Coburg.
• Design your own garden; Saturday, 26th October, 10am-3pm; $145 ($29 per hour); CERES.

Regular events

• Beekeeping (Bee Sustainable); roughly once a month on Saturdays, 1-4pm; $95 ($32 per hour); Brunswick East.
• Best of Little Italy dinner tour (Flavourhood Tours); Fridays, 5-7pm; $139 ($70 per hour); Carlton.
• Brewery tour (Carlton Brewhouse); every Wednesday, Thursday and Friday, 3-4.30pm; $38 ($26 per hour); Abbotsford.
• Chocolate factory tour (Ratio Cocoa Roasters); Various Fridays and Saturdays; $20 ($20 per hour); Brunswick.
• Cocktail making (Brogan’s Way Distillery); various dates, times and costs; Richmond.
• Eltham walking food tour; various Saturday mornings and Thursday evenings; $65 ($22 per hour); Eltham.
• Melbourne’s ‘insiders’ brunch tour (Flavourhood Tours); 2nd Saturday of the month, 10am-midday; $69 ($35 per hour); Coburg.
• Food forest tour (Edible Forest); Fridays and Saturdays, 11am-1pm and 1-3pm; $28 ($14 per hour); Dixons Creek.
• Gin making (Puss and Mew); Saturdays and Sundays; $175 ($58 per hour); Nunawading.
• Gin making or tasting (Naught Distilling); Saturdays, various times and prices; Eltham.
• Plant to harvest (Sustainable Macleod); 1st Saturday of the month, midday-1pm; $5; Macleod.
• Wine tasting (FoodSocial); various Thursdays, 6-7.30pm; $33 ($22 per hour); Carlton.
• Wine tasting (Good Booze. Blind); various Saturdays and Sundays; $130 ($65 per hour); Fitzroy.

Upcoming face-to-face events – cooking

Wild drinks workshop; Sunday, 13th October, 10am-12.30pm; $180 ($72 per hour); Forest Hill.

You will discuss kombucha, jun, mead, water kefir and beet kvass. You will go home with jars of beet kvass, kombucha or jun and water kefir with the SCOBY, plus a bottle of second fermenting water kefir that’ll be ready the next day. This is a class for those who are first time dabblers in fermenting.

Mini master cooks (9-12 years) – onigiri; Saturday, 19th October, 10.30am-12.30pm; $55 ($28 per hour); Forest Hill.

Onigiri is a Japanese rice ball (often triangle-shaped) with a variety of savory or sweet fillings, often wrapped in nori (seaweed) and/or sprinkled with furikake (a seasoning made from nori, sesame seeds, sugar, salt, and spices). Make onigiri with a range of fillings, including spam, tempeh, avocado, greens and fruit. BYO apron and container to take the food home in. Organised by Strathdon House.

FFS … ferment four staples; Sunday, 20th October, 10am-4pm; $425 ($71 per hour); Forest Hill.

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. At the end, you will sit down for a chat and a bite to eat, including fermented foods and drinks to taste. You will take home everything you make during the class: kimchi, sauerkraut, milk kefir butter, milk kefir with SCOBY, whey soda and kvass.

Growing and cooking with bushfoods; Saturday, 2nd November, 10am-3pm; $150 ($30 per hour); CERES.

Take a tour of the grounds of CERES where you will learn how to identify bush foods. Then participate in hands on demonstration of how to incorporate bush foods into simple, tasty and nutritious meals, desserts and snacks.

In September

• Greek cooking; Saturday, 14th September, 10am-2pm; $150 ($38 per hour); CERES.
• Sourdough bread baking; Sunday, 15th September, 9am-5pm; $220 ($28 per hour); CERES.
• Fermenting at home; Saturday, 21st September, 10am-1pm; $120 ($40 per hour); CERES.
• Vegetarian cooking; Sunday, 22nd September, 11am-1pm; $25 ($13 per hour); Forest Hill.
• Cooking with grandkids; Tuesday, 24th September, 11am-1pm; $5 per adult; Hurstbridge.
• Mooncakes with Phuong Ngo; Wednesday, 25th September, 11am-midday; free; Brunswick.
• Youth bubble tea workshop; Monday, 30th September, 2.30-3.30pm; free; Fairfield.

In October

• Alice Zaslavsky – queen of veg; Wednesday, 2nd October, 6.30-7.30pm; $10; Hawthorn.
• Focaccias; Thursday, 3rd October, 10-1pm; $60 ($20 per hour); Kinglake.
• Mini master cooks (6-8 years) – berry shortcakes; Friday, 4th October, 10.30am-midday; $48 ($32 per hour); Forest Hill.
• Mini master cooks (9-12 years) – making tacos; Friday, 4th October, 12.45-2.15pm; $48 ($32 per hour); Forest Hill.
• Learn the art of fermentation – sauerkraut, kimchi and kombucha; Saturday, 5th October, 10am-1pm; $74 ($25 per hour); Fawkner.
• Gluten-free kitchen skills; Saturday, 5th October, 10am-3pm; $150 ($30 per hour); CERES.
• Soba, sobagaki, sobayu – biodynamic ‘buckwheat’ in many ways; Saturday, 5th October, 11am-1.30pm; $105 ($42 per hour); Fitzroy North.
• Cupcake decorating workshop; Saturday, 5th October, 5-7pm; $75 ($38 per hour); Ivanhoe.
• Ayurvedic 6-course degustation tasting menu; Saturday, 5th October, 5-8pm; $113 ($38 per hour); Coburg.
• Cheese making; Saturday, 12th October, midday-4pm; $150 ($38 per hour); Kinglake.
• Wild drinks workshop; Sunday, 13th October, 10am-12.30pm; $180 ($72 per hour); Forest Hill.
• Bulleen Heights School cooking class (7 sessions); on consecutive Wednesdays from 16th October, 11.15am-12.45pm; $240 ($23 per hour); Lower Templestowe.
• Japanese fermentation; Wednesday, 16th October, 6.30-9pm; $120 ($48 per hour); Collingwood.
• Mozzarella making class; Saturday, 19th October, 10am-midday; $150 ($75 per hour); Thomastown.
• Mini master cooks (9-12 years) – onigiri; Saturday, 19th October, 10.30am-12.30pm; $55 ($28 per hour); Forest Hill.
• Indian cooking; Sunday, 20th October, 10am-3pm; $150 ($30 per hour); CERES.
• FFS … ferment four staples; Sunday, 20th October, 10am-4pm; $425 ($71 per hour); Forest Hill.
• Sri Lankan cooking class; Monday, 21st October, 6-8.30pm; $90 ($36 per hour); Surrey Hills.
• Sourdough bread baking; Saturday, 26th October, 9am-5pm; $220 ($28 per hour); CERES.
• Kvass M.O.B.; Saturday, 26th October, 10.30am-12.30pm; $80 ($40 per hour); Fitzroy North.
• Preserving the season’s harvest; Sunday, 27th October, 10am-3pm; $150 ($30 per hour); CERES.

Regular classes

• Many different classes (Brunswick Kitchen); various dates, times and prices; Brunswick.
• Many different classes (Cozymeal); various dates, times and prices; Carlton.
• Many different classes (Eat cook learn love food); various dates, times and prices; Carlton.
• Many different classes (Free to Feed); most days, various times; mostly 3 hours long and $155 ($52 per hour); Northcote.
• Many different classes (Otao Kitchen); various dates, times and prices but mostly 3 hours long and $197 ($66 per hour); Abbotsford.
• BBQ classes (BBQ Cooking School); various dates and times; $135-150 ($45-50 per hour); Brunswick.
• Biscuit making (Sissys); various Tuesdays, 10am-3pm; $162 ($32 per hour); Blackburn.
• Bread making (Convent Bakery); various Sundays, 8am-2pm; $230 ($38 per hour); Abbotsford.
• Cake decorating (Miss Biscuit); various dates, times and prices; Camberwell.
• Cake decorating (Sweetly Styled); various dates and times; $200 ($100 per hour); Carlton.
• Chocolate making (Sissys); various Thursdays, Fridays and Saturdays; $152 ($38 per hour); Blackburn.
• Chocolate making and pastry classes for children (Yarra Valley Chocolaterie); various dates, times and costs; Yarra Glen.
• French and Italian (Yarra Valley Cooking School); Saturdays, 9.45am-2pm; $175 ($41 per hour); Dixons Creek.
• Italian (Al Dente Cooking); Fridays and Saturdays, 9am-1pm; $155 ($39 per hour); Chirnside Park.
• Italian (Pietro Gallus); various dates, times and prices; Warrandyte South.
• Italian (Rosa’s); various Saturdays and Sundays, 10.15am-3pm; mostly $165 ($35 per hour); Bundoora.
• Italian (Small Axe); various dates, times and prices; Brunswick.
• Japanese (Paul Le Noury); various dates and times; $200 ($50 per hour); Carlton.
• Kombucha (Good Brew); last Thursday of each month, 7-8.30pm; $54 ($36 per hour); Brunswick.
• Let’s get cooking (Greenbrook Community House); every Monday during term times, midday-2pm; $10; Epping.
• Pickle party (Greenhills Neighbourhood House); Fridays during school terms, 9-11am; free; Greensborough.
• Sourdough bread making (Bee Sustainable); roughly once a month on Saturdays, 9-11.30am; $185 ($74 per hour); Brunswick East.
• Sourdough bread making (The Fermented Mumma); various dates, 6.30-8.30pm; $120 ($60 per hour); Collingwood.
• South American (Margot & Montanez); various dates and times; Abbotsford.
• Spanish (Natalia Martinez); various dates and times; $130 ($65 per hour); Carlton.
• Spanish (Paul Le Noury); various Fridays and Sundays; $180 ($45 per hour); Carlton.
• Taiwanese (Christina Chang); various dates, times and prices; Brunswick.
• Tea blending (Impala + Peacock); various Sundays; $75-89 ($60 per hour); Brunswick.
• Truffle making (Ratio Cocoa Roasters); various Sundays, 11am-1pm; $75 ($38 per hour); Brunswick.
• Truffle and praline making (Sissys); various Wednesdays, 6-10pm; $183 ($46 per hour); Blackburn.
• Nonna & Mum’s cooking class; 4th Thursday of each month, 7.30-10pm; $20 ($8 per hour); Thornbury.