Moreland calendar of events

What you will learn:

• How to make your own triple cream brie and gourmet feta cheeses.
• How to make ricotta cheese.
• About different cheeses.

Presenters: Janet Clayton and Charlene Angus from Cheeselinks.

What you will learn:

• What is biodiversity and why preserve it.
• How to measure habitat quality.
• Nature connection activities.

Presenter: Lorna Pettifer and Chris Ennis. The topics to be covered include: understanding of global and Australian biodiversity; measuring biodiversity; biodiversity organisations;ways of making a difference in your backyard; and sustainable food systems.

What you will learn:

• Make your own beer.
• All about full grain brewing.
• The fermentation process.

What you will get:

• Samples of different beers.
• Recipes to take home.

Presenter: Paul Rigby. The workshop will be a practical demonstration of full grain brewing covering ingredients (including malt, hops, yeast and water), equipment, brewing theory, and (most importantly) the brewing process (including mashing, lautering, boiling, sanitation, fermentation and packaging). Samples will be available for tasting.

What you will learn:

• An introduction to herbal medicine making.
• Plant identification.
• Guidelines for foraging and wild-crafting.
• Medicinal uses for plants.
• How to introduce medicinal herbs into the kitchen for medicine.

What you will get:

• A remedy and a seedling.

Presenter: Naabi Methe. Take a walk through the CERES garden beds and bring the wisdom of traditional herbal medicines into a modern context. You will explore traditional and modern uses of the plants and how to introduce these plants into the kitchen as medicine.

What you will learn:

• How to preserve surplus foods.
• How to make jams.
• Improve your culinary skillset.

Presenter: Lauren Mueller. Learn how to make jams, pastes, pickles and the art of basic canning so that you can preserve your home harvest or extend your seasonal produce year round.

What you will learn:

• Some new vegan dishes.
• Hands-on learning.

Presenter: Michelle. You will be shown a selection of vegan dishes with an Italian flavour and you will finish with a feast. Menu: Napoli sauce; arancini; rosemary and olive focaccia; ricotta and spinach stuffed shells; and almond and cherry cake.

What you will learn:

• How to make your own vegan cheese.
• How to make vegan milks, creamy spreads and dairy-free desserts.

Presenter: Nase Supplitt.

What you will learn:

• Mexican cuisine.
• Improve your culinary skills.
• Work with seasonal ingredients.

Presenter: Matt Baker from Whe-Eat. Menu: blackened chicken thighs with quinoa; Mexican corn on the cob; Mexican white bait fritters tortillas with salsa crude; cactus and tomatillos salsa; crispy pulled pork carnitas; and dark chocolate mole.