Calendar of once-off events
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All events All once-off events (Cooking, Everything else, Free) Community gardens Food swaps Free meals Markets Farmers’ markets Garden tours Garden clubs
Learn how to make sourdough bread. You will take home both a crusty loaf and your own sourdough starter. Tutor Jenna Farrington-Sear, who can also give you ongoing support and advice if you need it.
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 tips, tricks and the why, when and how of food forest and urban orchard gardening. Find out what’s involved, do some planning and get some handy resources to help with growing some of your food in an efficient way that mimics nature. Suitable for anyone interested in growing food.
Louise Ward will lead you through the techniques of wild fermentation and the 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 tour of the Edible Forest.
Please take 3 washed jars to take you made items home, 1 litre jars being ideal.
This walk will take place twice on the day, at 11am and at 2pm.
What if many of the weeds in our garden were just as edible as the vegetables we tend beside them? What if some of these free, all-too-easy-to-grow uninvited guests were so nutritionally dense that they are just about the healthiest things you could possibly eat? What if many of them also had medical traditions dating back centuries?
Well it’s all true! And if you know what to choose, they also taste great. Join Adam Grubb, co-author of The Weed Forager’s Handbook, for a fascinating walk on the wild side, foraging for edible weeds.
Samo Smrke is a research scientist at the Coffee Excellence Center of the Zurich University of Applied Sciences. He will present the basic science behind grinding and extraction, understanding the important terminology: PSD, fines, bimodal, TDS, yield, etc. He will cover: the relation of grinding particle size distribution to your espresso extraction; the role of fines and how they govern the espresso extraction; understanding the roast profile and how it impacts the dial-in of espresso; and how to get a grip on the moving target of a fresh coffee on the dial-in for espresso.
Learn how to cook and serve a traditional Ethiopian meal. Then share a meal with your fellow participants.
What you will learn: bee behaviour; the various major items that make up a bee hive and how to construct them; and the major tasks in hive management.
What you will get: a wooden beehive frame that will have beeswax foundation inserted as part of the workshop; and a $5 discount on the book Bee AgSkills.
There will be live bees and honeycomb to look at in a secure exhibition cabinet and a discussion of bee behaviour and hive management. The major items that make up a hive and their construction will be discussed. The equipment a beekeeper needs to work bees will also be reviewed. The major topics discussed will be: establishing a hive; understanding the tasks to be carried out in Spring; how to go about robbing and extracting honey; and swarm control.
Participants will be limited to 8 to maintain an informal interactive format.
Jenna will show you how to make your own kombucha and kefir.
This walk will take place twice on the day, at 11am and at 2pm.
What if many of the weeds in our garden were just as edible as the vegetables we tend beside them? What if some of these free, all-too-easy-to-grow uninvited guests were so nutritionally dense that they are just about the healthiest things you could possibly eat? What if many of them also had medical traditions dating back centuries?
Well it’s all true! And if you know what to choose, they also taste great. Join Adam Grubb, co-author of The Weed Forager’s Handbook, for a fascinating walk on the wild side, foraging for edible weeds.
This is a gorgeously messy class where you will get your hands pink and learn how to best love your guts. You will make a ruby pink sauerkraut and a wild rhubarb fizz. Go home with 2 jars full plus a couple of bottles for second fermenting.
Book by email (rosascookingclass@gmail.com).
2022
10th December: Homemade fettucine with involtini and napoli sauce; Arancini; and Peaches with cream.
26th November: Bolognese lasagne; Ciambelle (Italian donuts); and Cannoli with Italian cream.
12th November: Ricotta gnocchi with creamy mushroom sauce; Cartocci with Italian cream; and Crostoli.
29th October: Ravioli Di Ricotta w Ragu Sauce; Arancini; and Jam Biscuits.
1st October: Gnocchi Di Ricotta w Creamy Mushroom Sauce; Arancini; and Cartocci w Italian Cream – Italian Donuts.
24th September: Pappardelle w Ragu Sauce; Nonna Concetta Amaretti Biscuits; and Cannoli w Italian Cream.
10th September: Homemade Fettuccine w Meatballs; Cannelloni Pasta w Ricotta; and Ciambelle (Italian Custard Filled Donuts).
3rd September: Potato Gnocchi w/ Cream & Mushroom Sauce; Cartocci w Italian Cream- Italian Donuts; and Ciambelle- Italian Donuts.
20th August: Homemade Penne w Involitini & Napoli Sauce; Tiramisu w Homemade Lady Finger Biscuits; and Cannoli w Italian Cream.
6th August: Cavatelli w Napoli-Meatball Sauce; Cornetti w Italian Cream; and Arancini.
23rd July: Arancini; Ravioli Di Ricotta w Ragu; and Jam Biscuits.
9th July: Gnocchi Di Ricotta w Creamy Mushroom Sauce; Arancini; and Cartocci w Italian Cream – Italian Donuts.
2nd April: Arancini; Gnocchi w Mushroom Sauce; and Cartocci with Italian Cream (Italian Cone Shaped Donuts)
19th March: Homemade Penne Pasta w Meatballs w Napoli Sauce; Arancini; and Pistachio Amaretti Biscuits.
5th March: Ravioli with Ricotta & Spinach Garlic Chilli & Basil Sauce; Eggplant Croquettes; and Cannoli with Italian Cream.
19th February: Pappardelle with Fresh Broccoli w Garlic & Oil; Potato Croquettes; and Tiramisu w Homemade Savoriardi Biscuits.
5th February: Fusilli with Involtini; Angel Biscuits- Almond Bread; and Cornetti with Italian Cream.
2021
11th December: Penne w/ Meatball and Napoli Sauce; Arancini; and Eggplant Slice.
27th November: Arancini; Gnocchi Di Ricotta w/ Mushrom Sauce; and Cartocci w/ Italian Pasticcera Cream.
13th November: Fettucini w/ Chicken & Mushroom Sauce; Crostoli; and Ciambelle.
30th October: Fusilli w/ Involtini; Homemade Tiramisu; and Cantucci Almond Biscuits.
4th September: Potato Gnocchi w/ Cream & Mushroom Sauce; Potato Croquettes; and Sweet Ravioli w/ Chestnut Pure.
28th August: Traditional Arancini; Ravioli Di Ricotta w/ Ragu; and Nonna Concetta Armaretti.
21st August: Penne w/ Meatball and Napoli Sauce; Arancini; and Eggplant Slice.
14th August: Arancini; Gnocchi Di Ricotta w/ Mushrom Sauce; and Cartocci w/ Italian Pasticcera Cream.
7th August: Fettucini w/ Chicken & Mushroom Sauce; Crostoli; and Ciambelle.
31st July: Fusilli w/ Involtini; Homemade Tiramisu; and Cntucci Almond Biscuits.
24th July: Arancini; Homemade Penne w/ Meatballs; and Ciambelle (Italain Donuts).
17th July: Gnocchi Di Ricotta w/ Three Cheese Sauce; Ciambelle; and Cannoli Di Ricotta.
10th July: Home Made Bread; Spinach Gnocchi w/ Burnt Butter Sauce; and Cartocci w/ Italian Cream (Italian Cone Shaped Donuts).
3rd July: Arancini; Cavatelli w/ Meatballs; and Nonna Concetta Amaretti .
26th June: Gnocchi Di Ricotta w/ Mushroom Sauce; Crostoli; and Ciambelle (Italian Donuts).
19th June: Arancini; Crostoli; and Potato Gnocchi w/ Pumpkin Gorgonzola & Sage Sauce .
12th June: Gnocci w. Ricotta w/ Three Cheese Sauce; Cannoli Di Ricotta; and Ciambelle.
5th June: Home Made Bread; Spinach Gnocchi w/ Burnt Butter Sauce; and Cannoli w/ Italian Cream.
29th May: Traditional Arancini; Nonna Concetta Armaretti; and Cavatelli w/ Meatballs.
22nd May: Ricotta Gnocchi w/ Mushroom Sauce; Crostoli; and Ciambelle (Italian Donuts).
15th May: Tortellini w/ Chicken Brodo; Ciambelle; and Angel Biscuits.
8th May: Arancini; Gnocchi w/ Fresh Pesto; and Crostoli.
1st May: Home Made Focaccia; Cavatelli Pasta w/ Mushroom Sauce; and Nonna Concetta Amaretti Biscuits.
Broc will take you through the basics of wine, from how to taste to the processes behind your favourite drop. The session will include 8 very different wines to demonstrate the difference in grapes and wine making techniques.
Jenna will show you how to create your own beeswax wraps, which will change the way you store food. You will make and take home a selection of small and medium sized wraps.
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 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 workshop will introduce you to growing better quality, nutrient rich produce at home even if you only have a tiny growing space. It will include: selecting your crops; transforming your soil by focusing on the soil food web; an introduction to soil minerals & going beyond NPK; creating nutrient rich composts; fertilising your plants for maximum nutrition; and harvesting and preparing produce to maintain nutrients. Presenter: Donna Livermore.
What you will learn: how CERES produces certified organic microgreens; how to grow pea shoots, radish, and sunflower sprouts at home; and how to plan for a continuous supply of these (enough for all your salad needs).
Presenter: Daniel O’Farrell. Organised by CERES.
This is a three session workshop on Sundays, 2nd, 9th and 16th October, each 10am-1pm.
Prepare seasonal dishes using fresh spring produce. They will show you how to make the most of every part of the vegetables when cooking seasonally, thus reducing waste.
Presenter: Scott Hitchins.
Children will be able to sow veggie seeds and plant seedlings – and take home their plants. They can also learn about composting and get hands-on with worms! For kids who enjoy getting arty fun, there will be a junior art area with Jodi Wiley.
Be treated to expert advice on raising seedlings and Spring planting, together with the nitty-gritty of producing garden-enhancing compost.
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.
You will learn: how to make dough by hand; stretching techniques; how to use a pizza paddle; and pizza classico (classic style pizza in the oven) and pizze fritte (fried pizza). You will make both savoury and sweet pizzas, and you will get to cook and eat the pizzas.
What you will learn:
- How to create, mix and match different types of pasta and sauces.
- How to incorporate Australian ingredients into classic Italian dishes.
What you will get:
- A three-course meal with a complementary glass of wine, plus finger food before the meal.
- A full set of recipes for all dishes.
Learn to customise your own mixes, explore new flavour combinations, and relax with fellow hot chocolate enthusiasts. Tastings and biscuits provided.
This is a three session workshop on Wednesdays, 5th, 12th and 19th October, each 10am-1pm.
Prepare seasonal dishes using fresh spring produce. They will show you how to make the most of every part of the vegetables when cooking seasonally, thus reducing waste.
Presenter: Scott Hitchins.
Learn how to set up, maintain and use a worm farm at home.
Learn about native bees and how you can help support biodiversity, as well as make your own bee hotel. Presenter: Katrina Forstner from Buzz & Dig.
Registrations essential. Register with East Preston Community Centre by either phone (8470 8107) or email (epcc@darebin.vic.gov.au).
Learn how to set up, maintain and use a compost bin at home. All types of compost bins will be discussed, including the popular eco tumbler.
Digesters like bokashi buckets, pet poo composters and green cones are another way of composting. Learn how these systems can help reduce your food waste at home.
6 sessions on Wednesdays, starting 5th October, 1.30-4.30pm.
You will learn the basics of gardening, urban agriculture, soil health and how to grow food in small spaces.
This is a four session workshop on Wednesdays 5th, 12th, 19th and 26th October, each 4-5.30pm. It is for children aged 5-10.
Week 1: Planting seeds to pot up in week four. Seeds will be leafy greens, tomatoes and summer herbs. Learn about companion planting and healthy soil.
Week 2: Propagating from fruit and vegetable scraps.
Week 3: Observing birds and bird friendly gardens.
Week 4: Making bee hotels and re-potting seedlings from seeds grown in week one.
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.
What you will learn: how to set up and prepare a vegetable garden; how to select, plant and care for crops; and how to grow veggies in the ground, in raised beds and in pots.
Presented by Tess. This class will teach you everything you need to know to grow delicious produce in your own backyard. They will cover all of the veggie gardening basics, from setting up your patch to harvesting.
On Fridays, 9.30am-1.30pm, starting 7th October and ending 16th December.
If you have a balcony, a courtyard or a patio, there are ways you can maximise space to create your own little oasis. In this course, you will learn about how to grow food in pots or containers, what plants to grow and when.
Enrol by either phone (9386 9418) or email (info@bnhc.vic.edu.au).
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.
You will indulge in the Italian ‘Aperitivo’ tradition. What exactly is Aperitivo, what can you expect to eat and drink, how did it begin, how did it make its way to Melbourne? You will learn all this and more while sipping on Italian cocktails, prosecco and wines and tasting arancini, cicchetti, pizza, pasta, gelato, salumi and cheese. Walking along Lygon Street, you will visit some foodie venues, meeting the people behind the food.
5 food & drink stops, 11 food tastings and 2.5 standard drinks.
Through a combination of theory, discussion and hands-on activity, you will: learn about the importance of preparing soil before planting; learn about soil testing, adding soil conditioners, amendments and fertilisers; learn how to grow and maintain spring and summer veggies, including protecting plants from pest and disease during the growing season; and create a seed/seed raising mix, sow seeds, prick out seedlings and plant or pot them up.
Tutor: Melissa Houselander.
4 sessions, on Saturday 8th October, Sunday 9th October, Saturday 15th October and Sunday 16th October, each 9.30am-2pm.
This course will provide an introduction to the principles and techniques of urban agriculture, including how to design, build and maintain a productive farm in a limited space. You will gain a range of skills and knowledge including: understanding production systems such as ground growing, wicking beds, mushroom growing and hydroponics systems; crop planning; water/soil/pest management; plant propagation; and education and employment pathways in urban farming.
This course was designed in partnership with Sustain.
You will get a hands-on go at inoculating your own mushrooms. You will also be given a tour of the mushroom farm. Take a clean 2-10L bucket with a lid and some gloves.
Learn how to plant a tree properly and then Join Ben Kenyon for a tour of the local trees.
Note that there is a related event in the afternoon.
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.
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