Calendar of once-off events
View calendars for specific types of event:
All events All once-off events (Cooking, Everything else, Free) Community gardens Food swaps Free meals Markets Farmers’ markets Garden clubs
Jill Bowen Hess will demonstrate dishes for summer with light seasonal vegetables and salads to accompany BBQ meat and fish dishes.
On the enrolment form, enter class/workshop code ‘CJ’.
This will be a hands on session, pruning the fruit trees at the community centre. They will also discuss the objectives and timing of pruning different trees and shrubs. Presenter: Cherie.
Nadine will demonstrate the technique of bread making and baking. Bring a container to take home your dough to bake at home. Suitable for beginners.
What you will learn:
- Growing espaliered fruit trees.
- Different techniques to make the most of all available space for espalier.
- Improve your general gardening skills.
Presented by Diana Cotter. “Go vertical” is the cry when garden space is limited. Gardening in two dimensions is what espalier is about and this class will cover the different types and how to get them started and then continue to train them into the desired shape. Topics covered include suitable fruit trees, pruning and training techniques.
Jean will demonstrate some Asian recipes for Chinese New Year.
Six occurrences – Thursday 27th February (7-8.45pm), Friday 28th Feburary (5.30-7.15pm and 8.30-10.15pm), Saturday 29th February (5.30-7.15pm and 8.30-10.15pm), and Sunday 1st March (5.30-7.15pm);
This sumptuous storytelling and culinary experience sees storyteller cooks share the secrets behind the dishes that have proved significant in their lives. Part of Asia TOPA: Asia-Pacific Triennial of Performing Arts 2020.
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.
Rob Dolan Wines are a winery in brewery in Warrandyte South. Free to attend, free to taste, and no bookings required.
Six occurrences – Thursday 27th February (7-8.45pm), Friday 28th Feburary (5.30-7.15pm and 8.30-10.15pm), Saturday 29th February (5.30-7.15pm and 8.30-10.15pm), and Sunday 1st March (5.30-7.15pm);
This sumptuous storytelling and culinary experience sees storyteller cooks share the secrets behind the dishes that have proved significant in their lives. Part of Asia TOPA: Asia-Pacific Triennial of Performing Arts 2020.
Italian, German, Polish, Hungarian – so many European cuisines have their own take on the humble sausage. Discover the secrets behind making the best-tasting gourmet sausages with the right ingredient ratio, casing and flavour combos.
There will be another session on Saturday, 29th February, 1-3pm.
What could a community food hub in the north of Moreland look like? Join them for an interactive co-design workshop to explore the possibilities. Community food hubs can have many different functions and services, but a central principle is that they provide an inclusive and supportive setting for people to access nutritious food, with a particular focus on people lacking food security. A distinguishing feature is the co-location of local food activities which amplifies the community benefit and impact.
Menu: chicken saagwala / palak paneer.
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.
Six occurrences – Thursday 27th February (7-8.45pm), Friday 28th Feburary (5.30-7.15pm and 8.30-10.15pm), Saturday 29th February (5.30-7.15pm and 8.30-10.15pm), and Sunday 1st March (5.30-7.15pm);
This sumptuous storytelling and culinary experience sees storyteller cooks share the secrets behind the dishes that have proved significant in their lives. Part of Asia TOPA: Asia-Pacific Triennial of Performing Arts 2020.
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.
What you will learn:
- How to coagulate milk using acid and rennet.
- How to stretch and shape mozzarella.
- How to make whole milk ricotta.
What you will get:
- Recipes and the essential techniques of cheesemaking.
- A tasting of the cheeses made.
- Notes about the major steps of cheesemaking and resources for quality milk and supplies.
- A 20% discount on cheesemaking kits and equipment purchased in conjunction with the workshop.
Join Jacqueline Bender as she demystifies the art of making two of Italy’s most beloved cheeses. You will make mozzarella and ricotta from bio-dynamic milk (or organic if unavailable) to be eaten at the conclusion of the class. Ricotta will be made from whole milk (paneer style), which you will roll in home-made dukkah (chopped nuts and spices).
Participants will be limited to 8 to maintain an informal interactive format.
What you will learn:
- How to make your own bread.
- How to make your own handmade pizzas.
- More about sourdough.
What you will learn:
- Handmade pizzas for lunch.
- Your own bread to take home and some leaven.
- Recipes.
Presenter: Ken Hercott.
Learn to cook a three course Persian menu. Take your own apron.
Take a guided tour of Spoke & Spade, an urban farm growing fresh veggies for 40+ locals markets and cafes on three properties around Heidelberg. Discuss simple tips and principles from an urban farming approach which can help home gardening, including: seeds vs seedlings; preparing your soil; crop rotation; pollinators; water systems; and how close to space your crops.
Learn about how to make your own fermented beverages with Monique Miller as she demonstrates how to make kombucha, jun and fermented lemon soda.
Learn how to prepare nutritious, healthy and balanced vegan meals with naturopath Conchetta La Marchesina.
Click here to read about the garden.
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.
Louise 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.
Sauerkraut is probably the most well-known lactose-fermented vegetable but did you know that most veggies can be fermented? Monique Miller will show you how to make sauerkraut, pickles and fermented salsa.
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.
What could a community food hub in the north of Moreland look like? Join them for an interactive co-design workshop to explore the possibilities. Community food hubs can have many different functions and services, but a central principle is that they provide an inclusive and supportive setting for people to access nutritious food, with a particular focus on people lacking food security. A distinguishing feature is the co-location of local food activities which amplifies the community benefit and impact.
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.
Learn the art of pruning selected fruit trees in summer.
Just Eat It is a documentary film about food waste and food rescue. We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing so much of it in the trash?
“Film makers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping cold turkey and survive only on foods that would otherwise be thrown away. In a nation where one in 10 people is food insecure, the images they capture of squandered groceries are both shocking and strangely compelling. But, as Grant’s addictive personality turns full tilt towards food rescue, the ‘thrill of the find’ has unexpected consequences.“
This annual event gives growers a chance to show off the amazing varieties of tomatoes grown locally. Local growers are invited to bring along their favourite varieties of home-grown tomatoes and put them to a taste test. Both growers and non-growers are invited to taste and compare and to cast a vote for your favourite variety for the People’s Choice Award. The winners will be announced by Banyule’s Mayor Alison Champion.
Timetable: register your tomatoes at 3pm (3-4 large tomatoes or 10 minis); tastings 3.30-4.30pm; and winners announced at 5pm.
Six occurrences – Thursday 27th February (7-8.45pm), Friday 28th Feburary (5.30-7.15pm and 8.30-10.15pm), Saturday 29th February (5.30-7.15pm and 8.30-10.15pm), and Sunday 1st March (5.30-7.15pm);
This sumptuous storytelling and culinary experience sees storyteller cooks share the secrets behind the dishes that have proved significant in their lives. Part of Asia TOPA: Asia-Pacific Triennial of Performing Arts 2020.
Six occurrences – Thursday 27th February (7-8.45pm), Friday 28th Feburary (5.30-7.15pm and 8.30-10.15pm), Saturday 29th February (5.30-7.15pm and 8.30-10.15pm), and Sunday 1st March (5.30-7.15pm);
This sumptuous storytelling and culinary experience sees storyteller cooks share the secrets behind the dishes that have proved significant in their lives. Part of Asia TOPA: Asia-Pacific Triennial of Performing Arts 2020.
Learn about the flavours of Persian cooking. Try out recipes and cooking methods while preparing a three course menu. Stay and share your freshly prepared lunch with the group. Menu: a Persian summer salad; Persian meatballs made with ground beef; rice & fragrant herbs & spices; and halva aromatic sweet dessert.
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.
Have you got a compost system that is established at home? Is it working as efficiently as possible? This workshop is for people who have tried and failed, or are having problems with, an existing composting set-up. Please bring soil and compost samples so that they\e can make some assessments of them.
Donations welcome.
This will be the ninth annual home harvest picnic, where trained cooks produce a shared meal from homegrown produce. As well as the meal itself, there will be community stalls, music and family activities. You have three options:
- Register as a grower ($0): supply some of your homegrown produce and receive a prepared basket for you and up to three guests.
- Purchase a picnic basket ($10 per person).
- Bring your own picnic ($0).
Six occurrences – Thursday 27th February (7-8.45pm), Friday 28th Feburary (5.30-7.15pm and 8.30-10.15pm), Saturday 29th February (5.30-7.15pm and 8.30-10.15pm), and Sunday 1st March (5.30-7.15pm);
This sumptuous storytelling and culinary experience sees storyteller cooks share the secrets behind the dishes that have proved significant in their lives. Part of Asia TOPA: Asia-Pacific Triennial of Performing Arts 2020.
Want to compost but not sure how? Confused about what can and can’t be composted? Put off by concerns about the smell of food waste? Not sure there is a solution for you because you are renting? Go to this workshop for all the answers.
Donations welcome.
They will talk through the tips and tricks to plant your patch and keep it thriving through the cooler months, including advice about individual crops. The veggies to be discussed will include broccoli, broad beans, pak choy and carrots.
This workshop is for anyone wishing to establish a planter box, laneway garden, nature strip garden or productive tree in the streets of Yarra. You will learn how the process works and receive advice to help you submit a successful application. The workshop will include: how to apply for a public growing space in the City of Yarra; an opportunity to learn about council resources on growing your own food; and a chance to meet other community members interested in growing their own food.
They will be assembling a ‘burger’ with mayo, relish, ‘cheese’ all vegan all made in the thermomix. Learn about the benefits of eating plant based and expand your repertoire. Tastings on the night and you don’t need to have a thermomix to attend.
The food trucks offering vegan food who sometimes attend include: Bomba Wood Fired Pizza; Curry Up Now; Lady Rawsome; Paper Plains Food Truck; Pierogi Pierogi; Super Taco;Taitas Falafels; The Real Jerk Food Truck; Vegilicious; Von’s Vegan Bake House; Woking Amazing; and YAY foods. See their Facebook page for the specific list of trucks on a particular day.