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All events All once-off events (Cooking, Everything else, Free) Community gardens Food swaps Free meals Markets Farmers’ markets Garden clubs
In a 45 minute ‘parent-free zone’, children aged 6–12 years can learn from their chocolatiers how to make their very own chocolate creations. Includes personalised badge, chef’s hat and apron, graduation certificate plus take home three chocolate creations to enjoy.
In a 45 minute ‘parent-free zone’, children aged 6–12 years can learn from their chocolatiers how to make their very own chocolate creations. Includes personalised badge, chef’s hat and apron, graduation certificate plus take home three chocolate creations to enjoy.
In a 45 minute ‘parent-free zone’, children aged 6–12 years can learn from their chocolatiers how to make their very own chocolate creations. Includes personalised badge, chef’s hat and apron, graduation certificate plus take home three chocolate creations to enjoy.
Jess, from Norma Rose Cakes, will teach you how to make buttercream icing, roll and cut out fondant shapes to create six ‘dinosaur’ themed cupcakes.
Jess, from Norma Rose Cakes, will teach you how to make buttercream icing, roll and cut out fondant shapes to create six ‘dinosaur’ themed cupcakes.
Facilitated by Kelly Meredith from Under The Pickle Tree. Learn how to dry out the pork belly before roasting to ensure the crispiest skin, learn to pickle your own Vietnamese vegetables to have on hand to add to salads and stir-fries, create your own Vietnamese sweet chilli dressing used throughout Vietnam as a dipping sauce, marinade and salad dressing and create your own pork marinade in a traditional mortar and pestle.
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. 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. The menu will include street food from Thailand, Vietnam, China and Japan.
Menu: malai kofta (paneer stuffed dumplings cooked in a rich cashew based gravy).
Cook Indian by the creek came into existence with the idea of breaking the myth that Indian cooking is complex and difficult to nail. In each session, they will share their traditional recipes and go through the step by step cooking process. The classes are held in a private kitchen.
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 winer. The menu: makizushi, dashi, ramen and okonomiyaki.
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.
Louise Ward will lead you through the techniques and importance of incorporating good gut health into your diet. You will sample and learn how to make fermented foods such as pickling, exploring the art of fermenting your own vegetables, and how to easily introduce these and other fermented foods such as miso into your diet for better gut health. After the class, enjoy a guided Edible Forest tour.
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 Indonesian Bali 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: bumbu merah, kecap kachang, ayam satay, rendang daging sedap, gado gado and nasi kuning.
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.
Your tour, led by Nathan Stewart, a professional Doreen-based beekeeper from Maya ‘Xala Honey, will include suiting up in protective gear, lighting a bee smoker, and spending two hours as real life beekeeper. Initially, Nathan will give you some tips on what to look for inside a hive including how to spot the Queen and where to look to potentially witness the birth of a new worker bee. Then, together you will lift the lid of a busy hive, watch bees at work creating honey, pull out a frame of honey ready for extraction, and get up close with more than 100,000 bees! After the lid is closed, you will sample some of the honey direct from the hives while enjoying a refreshing honey tonic.
You will learn how to make quick and easy bliss balls, muffins and raw cheesecake. Working side by side in the kitchen is the perfect time to ask questions, mingle and be inspired by tasty treats.
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: insalata, pappardelle, ragu al Genovese and ricotta gnocchi.
Join Heide gardener Luke Murchie as he explores the history of tea at Heide. Sample different tea infusions from various botanicals around the Heide gardens whilst discussing the health benefits of each brew.
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 to prepare simple meals with other blokes under Pieter’s guidance. Enjoy a shared meal and conversation to finish the session.
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 with an expert cooking instructor. Explore the fundamentals of cooking ingredients, spices and flavour profile, then enjoy with complimentary beer and wine. The menu: chao shuo, ganbian sijidou, mapo tofu, dong po rou and la yu.
A worm farm can be one of the best ways to dispose of food scraps and, at the same time, produce vermi-juice (worm tea) and vermicast (worm castings) for use on the garden. Learn how to set up a worm farm and the easiest methods to manage and care for these most hard-working of creatures.
This workshop will cover both the theory and practice of worm farming in a household setting. It will be useful for those wishing to recycle household food waste in order to produce worm products for use in the improvement of soil in gardens and pot plants.
Discounted worm farms will be available for sale on the day.
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 have an Asian them and will include the ingredients quandong, lemon myrtle, mountain pepper, native thyme and kakadu plum.
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.
Your tour, led by Nathan Stewart, a professional Doreen-based beekeeper from Maya ‘Xala Honey, will include suiting up in protective gear, lighting a bee smoker, and spending two hours as real life beekeeper. Initially, Nathan will give you some tips on what to look for inside a hive including how to spot the Queen and where to look to potentially witness the birth of a new worker bee. Then, together you will lift the lid of a busy hive, watch bees at work creating honey, pull out a frame of honey ready for extraction, and get up close with more than 100,000 bees! After the lid is closed, you will sample some of the honey direct from the hives while enjoying a refreshing honey tonic.
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.
Learn about flours and how they interact with other ingredients. Learn a variety of techniques and textures to create many different types of biscuits from shortbreads, to fancy petit fours, wedged with ganache and dipped in chocolate. They will cover shelf life, storage, freezing and nutritional input. They will include gluten free, dairy free and nut free recipes. You will take home 1kg of assorted biscuits made in the class plus their recipes.
What you will learn:
- How to incorporate Australian ingredients into classic Italian dishes.
- How to update traditional Italian dishes for modern living.
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.
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.
A behind-the-scenes tour of the 10 step chocolate making process at Ratio Cocoa Roasters. Followed by a guided chocolate tasting.
Tasting plate can be adapted to non dairy / vegan, please advise on arrival.
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: chao shuo, ganbian sijidou, mapo tofu, dong po rou and la yu.
What you will learn:
- How to incorporate Australian ingredients into classic Italian dishes.
- How to update traditional Italian dishes for modern living.
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.
What you will learn:
- Ways to create and look after your own Sourdough starter culture, flour to use for the best nutrition and results.
- Ways to knead sticky high hydration dough for a more authentic sourdough loaf, equipment needed to produce a great looking and tasting sourdough tin loaf at home.
- Ways to bake sourdough bread using a bread tin in a home oven, bread dough looks and feels like at its various stages of preparation and development.
What you will get:
- Comprehensive workshop notes.
- Sourdough starter culture.
- A discount on a professional quality bread tin.
Join Rick Lavender of The Life We Want as he demonstrates this age old process and introduces you to the equipment and skills required to get started baking at home.
Participants will be limited to 8 to maintain an informal interactive format.
What you will learn:
- Winter versus summer pruning.
- How to shape and improve fruiting with summer pruning.
Facilitated by Justin Calverley. Many of us focus on winter as the best time to prune our fruit trees but some fruit trees benefit much more from summer pruning (e.g. stonefruit). Learn how to best care for your fruit trees for health and to maximise your yield for next season. Bring your gardening gloves, a hat and a pair of secateurs.
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.
Louise Ward will lead you through the techniques and importance of incorporating good gut health into your diet. You will sample and learn how to make fermented foods such as pickling, exploring the art of fermenting your own vegetables, and how to easily introduce these and other fermented foods such as miso into your diet for better gut health. After the class, enjoy a guided Edible Forest tour.
The tour of this 1400m2 sloping suburban block will include a discussion of home produce and preserving from food security and energy perspectives. “Since we moved in just over five years ago, we’ve started developing productive gardens, healthy soil and water systems. The garden includes a gravity-fed drip irrigation system, terracing, four year old orchard area, chooks, berries, grape covered pergola, modest solar array with battery backup system, wood oven, wicking vegetable beds and greywater dispersal via a splitter system.”
Because of current Covid-19 restrictions, visitors to this event will be limited to 15 adults and 0 children.
Read an interview with Dan about his garden.
Organised by Local Food Connect and NERP.
This class includes indulging in a range of chocolate and truffle tastings, the chance to learn about how chocolate is made, and finding out about the inspiration behind each of their specialty ranges with their European Chocolatiers. Your chocolate education concludes with the chance to create your own personal chocolate bar and delve in giant lollipop making fun.