City of Yarra calendar of events

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

Using fabric and beeswax, Helena from Work-Shop Melbourne will show you a foolproof process for food preservation involving zero plastic. You’ll learn how to mix, apply and bake your wraps, as well as how to care for them. All the necessary supplies will be provided.

Learn to craft your own pizza dough from scratch. Taste a variety of topping combinations. Eat together at the end with a couple of glasses of wine.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine or beer. The menu: chicken tikka masala, prawn curry masala, naan, mint raita and palak paneer.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

Open Table “take 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”.

It appears that there are some months when the meal doesn’t happen so check their Facebook events page before going.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary beer and wine. The menu: dan dan mian (chilli oil and sesame noodles with ground pork); la mian (fresh wheat noodles); ganbian sijidou (dry fried green beans); mapo tofu (tofu with chilli bean paste); dong po rou (braised pork belly); and la yu (chilli oil).

What you will learn:

• Experimenting with bread.
• The bread baking process with each step explained.
• How to replicate the process at home.

What you will get:

• 1 kilo of organic flour to take home.
• Pizza for lunch, which you make, eat and take home.
• An embroidered apron made from 100% Fairtrade cotton.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

This is a hands-on cooking experience with an expert cooking instructor. Depending on the month, the menu will include dishes from Thailand, Japan, Vietnam or China.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine or beer. Depending on the month, the menu will include dishes from Japan, Korea, Vietnam or India.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine.

The menu in odd numbered months: makizushi (sushi rolls); miso shiru (miso soup); tempura (mixed, fried vegetables, and prawn); and wakame goma ae (seaweed salad). The menu in even numbered months: tataki ponzu (fish with citrus soy sauce); ramen (noodles); dashi (seafood stock); kara-age (fried chicken); and nasu miso itame (eggplant miso stir fry).

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary beer and wine. The menu: dan dan mian (chilli oil and sesame noodles with ground pork); la mian (fresh wheat noodles); ganbian sijidou (dry fried green beans); mapo tofu (tofu with chilli bean paste); dong po rou (braised pork belly); and la yu (chilli oil).

Enter via O’Grady Street.

Every Saturday except during January.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

Learn about the benefits of wicking beds, how they work, what plants are suitable for wicking beds and what are not, and how to make wicking beds using recycled materials. Participants will make a small wicking bed using recycled materials to take home, including soil and seedlings.

In this workshop, you will look at: both hot and cold composting and their benefits; how to set up and run successful above-ground and in-ground worm farms; why run multiple composting systems and how each one can be used in your garden; and how to compost and increase soil biodiversity with your Bokashi bin.

Open Table “take 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”.

It appears that there are some months when the meal doesn’t happen so check their Facebook events page before going.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine. The menu: phrik nam plaa (fish sauce dressing); kaeng khiao wan (green curry paste) or kaeng phet (red curry paste); tod man khao pod (fried corn fritters); som tam (green papaya salad); and kaeng khiao wan kai (green curry chicken) or kaeng phed phet yang (red curry duck).

This is a hands-on cooking experience with an expert cooking instructor. Prepare and cook a varied menu, utilising a wide range of techniques along the way. Finish the class by tasting all of your creations with a glass of sparkling wine or beer. Depending on the month, the menu will include street food from Thailand, Vietnam, China or Japan.

What you will learn:

• Experimenting with bread.
• The bread baking process with each step explained.
• How to replicate the process at home.

What you will get:

• 1 kilo of organic flour to take home.
• Pizza for lunch, which you make, eat and take home.
• An embroidered apron made from 100% Fairtrade cotton.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine. The menu: nuoc cham (fish sauce); goi du du (mango/papaya salad); pho ga (rice noodles with aromatic chicken broth); cha ca thang long (fried fish with dill and turmeric); and cha gio (Vietnamese spring rolls).

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine or beer. The menu: chicken tikka masala, prawn curry masala, naan, mint raita and palak paneer.

What you will learn:

• Explore the less known varieties of gnocchi.
• Make gnocchi of different kinds, not just from potatoes.

What you will get:

• A three-course meal with a complimentary glass of wine, plus finger food before the meal.
• A full set of recipes for all dishes.

Mark Foletta will talk about his sustainable wine making practices and how grapevines fit into the natural environment.

The ticket price includes a pizza and wine.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

This is a hands-on cooking experience with an expert cooking instructor. Make a 3 course meal using local and native ingredients, including learning their health benefits, and then enjoy with complimentary wine or beer. The prepared dishes will comprise: cheddar cheese dumplings with warrigal greens
smoked kangaroo tenderloin or lamb racks with taro and beurre rouge; murray cod or barramundi steamed in banana leaf; and damper ‘flatbread’ with mountain pepper.

Alexandre Charasse will take you through the process of macaronage, piping, baking and assembling some heart-shaped macarons.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine.

The menu in odd numbered months: makizushi (sushi rolls); miso shiru (miso soup); tempura (mixed, fried vegetables, and prawn); and wakame goma ae (seaweed salad). The menu in even numbered months: tataki ponzu (fish with citrus soy sauce); ramen (noodles); dashi (seafood stock); kara-age (fried chicken); and nasu miso itame (eggplant miso stir fry).

Every Saturday except during January.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

Open Table “take 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”.

It appears that there are some months when the meal doesn’t happen so check their Facebook events page before going.

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary beer and wine. The menu: dan dan mian (chilli oil and sesame noodles with ground pork); la mian (fresh wheat noodles); ganbian sijidou (dry fried green beans); mapo tofu (tofu with chilli bean paste); dong po rou (braised pork belly); and la yu (chilli oil).

This is a hands-on cooking experience with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary wine. The menu: nuoc cham (fish sauce); goi du du (mango/papaya salad); pho ga (rice noodles with aromatic chicken broth); cha ca thang long (fried fish with dill and turmeric); and cha gio (Vietnamese spring rolls).

Enter via O’Grady Street.

This is a hands-on cooking experience teaching you how to make dumplings from scratch. Sit and eat together at the end with a glass of sparkling wine. The ingredients for the various dumplings will include a wide range of spices, seasonings, vegetables, meats and seafood.

This is a hands-on cooking experience with an expert cooking instructor. Depending on the month, the menu will include dishes from Thailand, Japan, Vietnam or China.