Thanks to all the people who have contributed to this week’s newsletter: Angela Chung, Chris Kent, Jaimie Sweetman, Judy Vizzari, Lucinda Flynn, Lynn Wallace, Michelle Kohle, Patsy Hemsworth, Paul Hemsworth, Paul Morland, Rob Body and Wayne Tonissen.
We would love to hear from more of you and include some of your words about any food-related matters in future newsletters. Email us with your contribution(s).
Jaimie’s edible plant of the month – society garlic
[Jaimie Sweetman is the Head Gardener of the Edible Forest located on the Yarra Valley Estate in Dixons Creek. As envisioned a few weeks ago, Jaimie is going to write some articles for this newsletter about unusual edible plants. Her first article below is about society garlic. I asked her to write about society garlic because, although I have grown it for years, I never actually thought about eating it (duh!) until Jaimie gave me some to taste and it was rather yum. Tours of the Edible Forest, often led by Jaimie, take place on all days except Sundays – read more and book your place on a future tour.]
Working at the Edible Forest has introduced me to many different edible and medicinal plants. One of these that is not rare, in fact extremely common yet not typically recognised as an edible plant, is society garlic (Tulbaghia violacea).
Society garlic is a clumping perennial found in many Melbourne gardens. It is really easy to grow and does not require much water. Flowering for around 8 months of the year, with a lull of only a couple of months though winter, it makes for an excellent savoury edible flower. The flowers have a garlic flavour and are slightly sweeter than the leaves, which are also edible and can be used as a chive substitute all year round.
I use the flowers to top salads and give it that extra touch and flavour. They come in pinks, purples and white varieties, with both dwarf and variegated varieties available.
Originally named society garlic because the women of society could enjoy eating it without getting garlic breath, it is not actually in the garlic family at all so those intolerant to alliums (garlic, onions, chives etc) can still enjoy the garlic flavour of the flowers and use the leaves in cooking.
Society garlic grows fine in pots and can handle full sun so it is a great edible to add to a balcony if apartment living. It also looks good when mass planted to put on a show and add colour to the garden.
So, next time in your local nursery, consider adding society garlic to your plant collection.
[Here is a video of Jaimie talking about society garlic.]
Judy visits the garden of Jian Liu garden in Camberwell
Yes, this is the third week in a row that Jian Liu’s garden has featured in this newsletter! But there is a reason for that. Every now and then Open Gardens Victoria runs a competition for ‘best food garden’ or equivalent. Their last competition was in March and the winner was Jian Liu’s garden. When I found out about this, I contacted Jian and we agreed that Judy Vizzari would visit her garden and then write up the results. In parallel, and unbeknownst to me, Gardening Australia had also filmed Jian’s garden plus ABC Organic Gardener asked her to write about her gardening journey for their magazine.
Anyhow, Judy has now written up the results of her visit. The sub-headings on her article give a flavour of the write up:
- I’m transported into another world, this time the greenest of jungles.
- So commences our wander through a lush food forest.
- This forest, it seems, is a never-ending project.
- A busy working mum, what inspired her to take on this project?
- A wander-land and wonderland.
- “I want my land to be productive, I want it to work for me.“
There are also lots of photos.
Want to buy some blood limes at $4 per bag
The Weeping Grevillea Nursery in Kangaroo Ground sells lemons and limes from a roadside cart (as well as grafted, weeping grevilleas). Its owner, Wayne Tonissen, has written in: “The current lockdown has been a real bummer for business but seasonal fruit waits for no-one. We have heaps of citrus now at their best and, best of all, the blood limes are here again. The blood lime, which was developed by CSIRO, is similar to the finger lime and has now become an important Australian native fruit. Just cut one of these little limes in half and you have a bold red flesh with a lime/grapefruit fruity flavour. Squeeze the blood lime half and the innards pop out like caviar!”
Bags of these blood limes are available at $4 per bag from their roadside cart at 10 Bartletts Lane, Kangaroo Ground. Other seasonal fruit is also available. You pay by putting the money into their honesty box.
Want a new career challenge? Buy Going Green Solutions!
Going Green Solutions, who are based in Hurstbridge and sell eco-friendly products, is up for sale! “Established e-commerce business with an average of 11.4K visits per day. Range of eco-friendly products for households and businesses, including green cleaning, natural personal care, ethical gifts and compostable disposable catering supplies. Brick-and-mortar store with stable foot traffic and flexibility for new lease or re-location of shop-front.” Asking price: $280K ONO.
Read more by clicking the graphic right. Contact Lucinda Flynn (lucinda@goinggreensolutions.com.au) for more information.
Lucinda would be really pleased if a newsletter reader could take the business forward because “I am really hoping that it can go to someone passionate and also someone local. It just needs someone new and energetic to throw themselves into it and love it.”
Want to run a social enterprise cafe in Bellfield?
Banyule Council is inviting expressions of interest for running a social enterprise cafe in Bellfield. They will then conduct a selection process. Closing date: 16th June. The cafe will be near both the Bellfield Community Garden and the Farm Raiser urban farm. Read more and potentially apply.
An addendum to our recent debate about protecting brassicas from white cabbage butterfly
From Lynn Wallace: “I’ve recently been shredding sage leaves and scattering them amongst my brassica plants. No caterpillars for two weeks now. I don’t suggest that this is scientific but, if you’ve got excess sage, it’s worth a try!”
Do you know?
Michelle Kohle has written in: “The side of our property is planted with large ornamental pear trees and, sadly, they are badly infested with white fly which has also now started to affect our citrus and other shrubs. We are trying to be organic and not use sprays and I understand that ladybirds, lacewings and hoverflies are great predators but they are not around at the moment. We have tried spraying with water but, with so many large trees, this has not been very effective. Is there anything I can do naturally to get rid of this pest? Also, should are we able to compost the leaves?” Email your answer.
Persimmons
From Chris Kent: “As you can see from my fridge, it’s been a great year for persimmons!”
Yes, I did know (I think)
Rob Body has written in: “I have raspberries in large tubs, I purchased them last August and they fruited nicely in Nov/Dec. I am now ready to prune the new canes and am wondering whether to prune now or in July/August when the leaves have finally gone. Could you please advise?”
My reply: “Any time from now until August is fine.”
Patsy and Paul Hemworth have written in: “Three days of temperatures around zero have not done our pumpkin vine any favours. In fact it has very few leaves left on it. We have 3 pumpkins on it and knocking on them indicates they are not ripe yet. What to do?”
My reply: “I think that you should harvest them as they are not going to ripen any further at this time of year.”
Do you disagree with either of my answers? If so, email me.
Making traditional (pogi) kimchi by Angela Chung
Ingredients
1 napa cabbage (aka wombok).
1 cup Korean coarse sea salt.
6 cups of water.
1 small daikon (aka Korean) radish, julienne cut (i.e. into thin strips).
¼ nashi (aka Korean) pear, julienne cut (i.e. into thin strips) (optional).
3-4 spring onions or garlic chives, sliced.
1 tablespoon glutinous rice flour for rice paste.
1 teaspoon sugar.
½ cup Korean red chilli powder.
¼ cup salted shrimp (aka saeujeot), finely minced.
3 tablespoons fish sauce.
2 tablespoons garlic, minced.
1 teaspoon ginger, grated.
5 cups kelp (aka dashima).
Note that some of the ingredients above may only be found in Korean groceries.
Method
Clean the outside the whole napa cabbage by taking off the dirty or damaged leaves. Wash out if needed. Cut it lengthways into quarters.
In a large bowl, dissolve half of the sea salt in 5 cups of water and wash through the cabbage. Sprinkle sea salt between the leaves and brine in salty water for at least three hours (overnight is better).
Rinse the cabbage and drain it in a colander.
For the kelp broth, boil 5cm square kelp in ½ cup of water for 5 minutes. Mix the rice flour and sugar with ½ cup water and simmer over low heat until it thickens to a thin paste. Allow it to cool.
Mix the garlic, ginger, salted shrimps, fish sauce, Korean chilli powder, kelp broth and rice paste to form a seasoning. Add the spring onions, pear and radish, then mix well.
Working in the bowl of seasoning, spoon the seasoning mixture between the cabbage leaves, ensuring that it is fully covered.
Roll up the seasoned cabbage quarters and place in an airtight container, spooning any remaining seasoning over the top. Press the kimchi to remove any air bubbles, seal with a lid and allow to sit at room temperature for 24 hours (or 12 hours if it is particularly hot) before moving to the fridge.
* * * * *
Angela runs a small business called Pop-Up Pantry, which is an online store delivering pantry and household cleaning products direct to homes within 10km of Macleod. She is also at Macleod Market on the 3rd Saturday of each month, 9am-2pm.
Next week: a recipe for making easy garden kimchi.
Which link was clicked most times in the last newsletter?
The most popular link last week was Lucinda’s article about her kitchen sink area.
Joke (or pun) of the week
A girl said that she recognised me from the Vegetarians Club but I swear I’ve never met herbivore.
Upcoming events – introduction
Website calendars
By type of event: All once-off events, Cooking, Everything else, Garden tours, Free.
By Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.
In the list below, events costing $10 or less are in bold.
For Covid-related reasons, some of the events below may have been cancelled or deferred.
Upcoming events – not cooking
Newly announced
- Insect hotel workshop: Thursday, 24th June, 1-0.30am-12.30pm; free; Doncaster.
- Farmers market workshop series – the A-Z overview of food labelling: Tuesday, 13th July, 10-11.30am; $40 ($27 per hour); Alphington.
- Getting the best from your soil: Tuesday, 13th July, 1-2pm; free; Coburg.
- How to make beeswax food wraps: Wednesday, 21st July, 6.30-8pm; $60 ($40 per hour); Fitzroy.
- Home composting for beginners: Saturday, 24th July, 2-3.30pm; free; Edendale.
- Farmers market workshop series – pricing for profit: Tuesday, 27th July, 10-11.30am; $40 ($27 per hour); Alphington.
- Build a bee hotel: Sunday, 1st August, 2.30-4.30pm; $100 ($50 per hour); Fitzroy.
June
- Beeswax wraps with Emma Grace: Friday, 11th June, 6-8pm; $75 ($38 per hour); Surrey Hills.
- Winter fruit tree maintenance: Saturday, 12th June, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
- Maintaining a community garden: Saturday, 12th June, 11am-2pm; free; Coburg.
- The pairing method – food and wine down to the element: Saturday, 12th June, 11am-2.30pm; $160 ($46 per hour); Warrandyte South.
- Reduce food waste and make compost: Saturday, 12th June, 2-4pm; free; Reservoir.
- Bakery Hill whisky distillery tour and tasting: Sunday, 13th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.
- Seasonal ferments: kimchi + kombucha: Saturday, 19th June, 9-11.30am; $135 ($54 per hour); Brunswick East.
- Winter fruit tree pruning workshop: Saturday, 19th June, 9am-3pm; $55 ($14 per hour); Edendale.
- Indigenous plants in the orchard and veggie garden: Saturday, 19th June, 10-11.30am; free; Hurstbridge.
- Wild fermentation class and edible forest tour: Saturday, 19th June, 10am-1pm; $85 ($28 per hour); Dixons Creek.
- Set up a worm farm: Saturday, 19th June, 2-3pm; free; Edendale.
- Bakery Hill whisky distillery tour and tasting: Sunday, 20th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.
- Bus trip to the Edible Forest: Thursday, 24th June, 9.30am-2.30pm; $10; Whittlesea then Dixons Creek.
- Whiskeys of the world: Thursday, 24th June, 6-8pm; $74 ($37 per hour); Fitzroy.
- Mould – a cheese festival: Friday, 25th June, 4.30-8.30pm and Saturday, 26th June, 11am-8pm; $49 (includes all cheese tastings); Abbotsford.
- Native plants for food and medicine: Saturday, 26th June, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
- Wild fermentation class and edible forest tour: Saturday, 26th June, 10am-1pm; $85 ($28 per hour); Dixons Creek.
- Growing berries: Saturday, 26th June, 10am-3pm; $110 ($22 per hour); CERES.
- Bakery Hill whisky distillery tour and tasting: Sunday, 27th June, 2-3.30pm; $59 ($40 per hour); Bayswater North.
July
- Food photography: Saturday, 3rd July, 9.30am-12.30pm; $106 ($35 per hour); Eltham.
- Kids in the garden: Wednesday, 7th July, 1-3pm; free; Macleod.
- Beeswax wraps: Saturday, 10th July, 10am-midday; $75 ($38 per hour); CERES.
- Permaculture Design Course (100 hours): starting Wednesday, 14th July, 6.30-9.30pm; $1,980; CERES.
- Complete urban farmer (14 sessions): starting Thursday, 14th July, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
- Wild fermentation class and edible forest tour: Saturday, 17th July, 10am-1pm; $85 ($28 per hour); Dixons Creek.
- Organic propagation of vegetables and herbs: Saturday, 17th July, 10am-3pm; $110 ($22 per hour); CERES.
- Wine workshop for enthusiasts: Tuesday, 20th July, 7-8.30pm; $30 ($20 per hour); Hawthorn.
- DIY Mushrooms: Saturday, 24th July, 10am-4pm; $165 ($28 per hour); CERES.
- Pruning and care of fruit trees: Saturday, 24th July, 10am-3pm; $110 ($22 per hour); CERES.
- Wild fermentation class and edible forest tour: Saturday, 31st July, 10am-1pm; $85 ($28 per hour); Dixons Creek.
Upcoming events – cooking
Newly announced
- Truffle and praline workshop: Thursday, 29th July, 6-10pm; $180 ($45 per hour); Blackburn.
- Tortelli and ravioli class: Saturday, 31st July, 10am-1pm; $110 ($37 per hour); Thomastown.
- Choux pastry workshop: Saturday, 31st July, 11am-12.30pm; $55 ($37 per hour); Yarra Glen.
- Sourdough bread workshop: Saturday, 7th August, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
- The ultimate biscuit class: Tuesday, 3rd August, 10am-3pm; $160 ($32 per hour); Blackburn.
June
- Demystifying bread: Thursday, 10th June, 6.30-9pm; $50 ($20 per hour); Park Orchards.
- Rosa’s Friday traditional Italian cooking class: Friday, 11th June, 6-10pm; $155 ($39 per hour); Bundoora.
- Sourdough bread workshop: Saturday, 12th June, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
- Healthy home baking: Saturday, 12th June, 10am-3pm; $110 ($22 per hour); CERES.
- Rosa’s Saturday traditional Italian cooking class: Saturday, 12th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Beginners bread making: Sunday, 13th June, 8am-2pm; $190 ($32 per hour); Abbotsford.
- Mozzarella cheese making: Sunday, 13th June, 10am-4pm; $170 ($28 per hour); CERES.
- Rosa’s Sunday traditional Italian cooking class: Sunday, 13th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- The ultimate biscuit class: Tuesday, 15th June, 10am-3pm; $160 ($32 per hour); Blackburn.
- Kombucha and gut health: Tuesday, 15th June, 7-8.30pm; $30 ($20 per hour); Hawthorn.
- Cook and dine – pasta with Nick: Thursday, 17th June, 6-9pm; $54 ($17 per hour); Collingwood.
- Rosa’s Friday traditional Italian cooking class: Friday, 18th June, 6-10pm; $155 ($39 per hour); Bundoora.
- Introduction to fermentation: Friday, 18th June, 6.30-9pm; $55 ($22 per hour); Park Orchards.
- Sourdough bread: Saturday, 19th June, 10am-12.30pm; $55 ($22 per hour); Park Orchards.
- Rosa’s Saturday traditional Italian cooking class: Saturday, 19th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Food for mind and gut: Sunday, 20th June, 10am-3pm; $110 ($22 per hour); CERES.
- Rosa’s Sunday traditional Italian cooking class: Sunday, 20th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Thai barbeque class: Sunday, 20th June, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
- Truffle workshop at Ratio Cocoa Roasters: Sunday, 20th June, 11am-12.30pm; $75 ($50 per hour); Brunswick.
- Simple sourdough bread making: Sunday, 20th June, 2-5pm; $55 ($18 per hour); Hawthorn.
- Vegan pasta making class: Sunday, 20th June, 6-8pm; $74 ($37 per hour); Fitzroy.
- Mediterranean cooking workshop (vegan): Wednesday, 23rd June, 6.30-8.30pm; $60 ($30 per hour); Balwyn North.
- Nonna & Mum’s cooking class: Thursday, 24th June, 7.30-10pm; $20 ($8 per hour); Thornbury.
- Truffle and praline workshop: Friday, 25th June, 6-10pm; $180 ($45 per hour); Blackburn.
- Rosa’s Friday traditional Italian cooking class: Friday, 25th June, 6-10pm; $155 ($39 per hour); Bundoora.
- Sourdough bread baking: Saturday, 26th June, 9am-5pm; $180 ($23 per hour); CERES.
- Sourdough bread workshop: Saturday, 26th June, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
- Rosa’s Saturday traditional Italian cooking class: Saturday, 26th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Mozzarella making class: Saturday, 26th June, 2-4pm; $110 ($55 per hour); Thomastown.
- Artisan bread making: Sunday, 27th June, 8am-2pm; $190 ($32 per hour); Abbotsford.
- Veggies in desserts: Sunday, 27th June, 10am-3pm; $110 ($22 per hour); CERES.
- Rosa’s Sunday traditional Italian cooking class: Sunday, 27th June, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Master class in Vietnamese finger food: Sunday, 27th June, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
- The ultimate biscuit class: Tuesday, 29th June, 10am-3pm; $160 ($32 per hour); Blackburn.
- The mighty booch – DIY kombucha: Tuesday, 29th June, 6.30-8.30pm; $80 ($40 per hour); Fitzroy.
- Sourdough basics: Wednesday, 30th June, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
July
- Become a junior chocolatier: Thursday, 1st July, 4 occurrences starting at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
- Rosa’s Friday traditional Italian cooking class: Friday, 2nd July, 6-10pm; $155 ($39 per hour); Bundoora.
- Intro to fermenting at home: Saturday, 3rd July, 10am-midday; $70 ($35 per hour); CERES.
- Rosa’s Saturday traditional Italian cooking class: Saturday, 3rd July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Choux pastry workshop: Saturday, 3rd July, 11am-12.30pm; $55 ($37 per hour); Yarra Glen.
- Beginners bread making: Sunday, 4th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
- Feta and haloumi cheese making: Sunday, 4th July, 10am-4pm; $170 ($28 per hour); CERES.
- Rosa’s Sunday traditional Italian cooking class: Sunday, 4th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Mozzarella cheese making class: Sunday, 4th July, 2-4pm; $109 ($55 per hour); Fitzroy.
- Become a junior chocolatier: Wednesday, 7th July, 4 occurrences starting at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
- Truffle masterclass: Wednesday, 7th July, 7-9.30pm; $149 ($60 per hour); Kew.
- Become a junior chocolatier: Thursday, 8th July, 4 occurrences starting at 9am, 10am, 11am and midday; $40 ($53 per hour); Yarra Glen.
- Rosa’s Friday traditional Italian cooking class: Friday, 9th July, 6-10pm; $155 ($39 per hour); Bundoora.
- Authentic Mexican: Saturday, 10th July, 10am-3pm; $110 ($22 per hour); CERES.
- Rosa’s Saturday traditional Italian cooking class: Saturday, 10th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Truffle masterclass: Saturday, 10th July, midday-2.30pm; $149 ($60 per hour); Kew.
- Artisan bread making: Sunday, 11th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
- Vegan cheese making: Sunday, 11th July, 10am-4pm; $110 ($18 per hour); CERES.
- Rosa’s Sunday traditional Italian cooking class: Sunday, 11th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Chocolate discovery class: Sunday, 11th July, 11am-midday; $48 ($48 per hour); Yarra Glen.
- The ultimate biscuit class: Tuesday, 13th July, 10am-3pm; $160 ($32 per hour); Blackburn.
- Rosa’s Friday traditional Italian cooking class: Friday, 16th July, 6-10pm; $155 ($39 per hour); Bundoora.
- Sourdough bread workshop: Saturday, 17th July, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
- Rosa’s Saturday traditional Italian cooking class: Saturday, 17th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Beginners bread making: Sunday, 18th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
- Rosa’s Sunday traditional Italian cooking class: Sunday, 18th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
- Truffle workshop at Ratio Cocoa Roasters: Sunday, 18th July, 11am-12.30pm; $75 ($50 per hour); Brunswick.
- Japanese gyoza cooking with Jo Kendray: Sunday, 18th July, midday-2pm; $79 ($40 per hour); Fitzroy.
- Nonna & Mum’s cooking class: Thursday, 22th July, 7.30-10pm; $20 ($8 per hour); Thornbury.
- Become a junior chocolatier: Saturday, 24th July, 2 occurrences starting at 10am and 11am; $40 ($53 per hour); Yarra Glen.
- Chocolate discovery class: Saturday, 24th July, 1-2pm; $48 ($48 per hour); Yarra Glen.
- Beginners bread making: Sunday, 25th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
- Cheddar cheese making: Sunday, 25th July, 10am-5pm; $170 ($24 per hour); CERES.
- Sicilian arancini cooking class: Sunday, 25th July, 2-4.30pm; $79 ($32 per hour); Fitzroy.
- The ultimate biscuit class: Tuesday, 27th July, 10am-3pm; $160 ($32 per hour); Blackburn.
- Miss Penny Cakes – sweet demonstration: Tuesday, 27th July, 7-8pm; free; Coburg.
In Richmond
- Dumpling party: Thursday, 10th June, 6.30-8.30pm; $111 ($56 per hour); Richmond.
- Street food of Asia: Friday, 11th June, 2-4.30pm; $168 ($67 per hour); Richmond.
- Dumpling party: Saturday, 12th June, 10am-midday; $111 ($56 per hour); Richmond.
- Indian cooking master class: Saturday, 12th June, 2-5pm; $168 ($56 per hour); Richmond.
- Indonesian cooking master class: Saturday, 12th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- Dumpling party: Thursday, 17th June, 6.30-8.30pm; $111 ($56 per hour); Richmond.
- Pizza making party: Friday, 18th June, 2-4pm; $127 ($64 per hour); Richmond.
- Indian cooking master class: Friday, 18th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- Dumpling party: Saturday, 19th June, 10am-midday; $111 ($56 per hour); Richmond.
- Chinese cooking master class: Saturday, 19th June, ; $168 ($56 per hour); Richmond.
- Going native Australia: Saturday, 19th June, 6.30-9.30pm; $189 ($63 per hour); Richmond.
- Dumpling party: Sunday, 20th June, 10am-midday; $111 ($56 per hour); Richmond.
- Vegan cooking master class: Sunday, 20th June, 6.30-9.30pm; $189 ($63 per hour); Richmond.
- Dumpling party: Thursday, 24th June, 6.30-8.30pm; $111 ($56 per hour); Richmond.
- Japanese cooking master class: Friday, 25th June, 2-5pm; $189 ($63 per hour); Richmond.
- Chinese cooking master class: Friday, 25th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- Dumpling party: Saturday, 26th June, 10am-midday; $111 ($56 per hour); Richmond.
- Thai cooking master class: Saturday, 26th June, 2-5pm; $168 ($56 per hour); Richmond.
- Street food of Asia: Saturday, 26th June, 6.30-9pm; $168 ($67 per hour); Richmond.
- Dumpling party: Sunday, 27th June, 10am-midday; $111 ($56 per hour); Richmond.
- Vietnamese cooking master class: Sunday, 27th June, 2-5pm; $168 ($56 per hour); Richmond.
- Japanese cooking master class: Sunday, 27th June, 6.30-9.30pm; $189 ($63 per hour); Richmond.
- Dumpling party: Thursday, 1st July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
- La cucina della Puglia: Thursday, 1st July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
- Vietnamese cooking master class: Friday, 2nd July, 2-5pm; $168 ($56 per hour); Richmond.
- Thai cooking master class: Friday, 2nd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- Dumpling party: Saturday, 3rd July, 10am-midday; $111 ($56 per hour); Richmond.
- Japanese cooking master class: Saturday, 3rd July, 2-5pm; $189 ($63 per hour); Richmond.
- Korean cooking master class: Saturday, 3rd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- Dumpling party: Sunday, 4th July, 10am-midday; $111 ($56 per hour); Richmond.
- Mexican cooking master class: Sunday, 4th July, 2-5pm; $168 ($56 per hour); Richmond.
- Spanish cooking master class: Sunday, 4th July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- Dumpling party: Thursday, 8th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
- La cucina della Sardegna: Thursday, 8th July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
- Street food of Asia: Friday, 9th July, 2-4.30pm; $168 ($67 per hour); Richmond.
- Dumpling party: Saturday, 10th July, 10am-midday; $111 ($56 per hour); Richmond.
- Indian cooking master class: Saturday, 10th July, 2-5pm; $168 ($56 per hour); Richmond.
- Indonesian cooking master class: Saturday, 10th July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- Dumpling party: Sunday, 11th July, 10am-midday; $111 ($56 per hour); Richmond.
- Italian cooking master class: Sunday, 11th July, 2-5pm; $168 ($56 per hour); Richmond.
- Pizza making party: Sunday, 11th July, 6.30-8.30pm; $127 ($64 per hour); Richmond.
- Dumpling party: Thursday, 15th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
- Pizza making party: Friday, 16th July, 2-4pm; $127 ($64 per hour); Richmond.
- Indian cooking master class: Friday, 16th July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- Dumpling party: Saturday, 17th July, 10am-midday; $111 ($56 per hour); Richmond.
- Chinese cooking master class: Saturday, 17th July, 2-5pm; $168 ($56 per hour); Richmond.
- Going native Australia: Saturday, 17th July, 6.30-9.30pm; $189 ($63 per hour); Richmond.
- Dumpling party: Sunday, 18th July, 10am-midday; $111 ($56 per hour); Richmond.
- Vegan cooking master class: Sunday, 18th July, 6.30-9.30pm; $189 ($63 per hour); Richmond.
- Dumpling party: Thursday, 22nd July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
- The cuisine of Central Italy: Thursday, 22nd July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
- Japanese cooking master class: Friday, 23rd July, 2-5pm; $189 ($63 per hour); Richmond.
- Chinese cooking master class: Friday, 23rd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- Dumpling party: Saturday, 24th July, 10am-midday; $111 ($56 per hour); Richmond.
- Thai cooking master class: Saturday, 24th July, 2-5pm; $168 ($56 per hour); Richmond.
- Street food of Asia: Saturday, 24th July, 6.30-9pm; $168 ($67 per hour); Richmond.
- Dumpling party: Sunday, 25th July, 10am-midday; $111 ($56 per hour); Richmond.
- Vietnamese cooking master class: Sunday, 25th July, 2-5pm; $168 ($56 per hour); Richmond.
- Japanese cooking master class: Sunday, 25th July, 6.30-9.30pm; $189 ($63 per hour); Richmond.
- Dumpling party: Thursday, 29th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
- Vegetarian cooking class: Thursday, 29th July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
- Vietnamese cooking master class: Friday, 30th July, 2-5pm; $168 ($56 per hour); Richmond.
- Dumpling party: Saturday, 31st July, 10am-midday; $111 ($56 per hour); Richmond.
- Japanese cooking master class: Saturday, 31st July, 2-5pm; $189 ($63 per hour); Richmond.
- Korean cooking master class: Saturday, 31st July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- Dumpling party: Sunday, 1st August, 10am-midday; $111 ($56 per hour); Richmond.
- Mexican cooking master class: Sunday, 1st August, 2-5pm; $168 ($56 per hour); Richmond.
- Spanish cooking master class: Sunday, 1st August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
- A seafood feast: Tuesday, 3rd August, 6.30-10.30pm; $105 ($26 per hour); Richmond.