Calendar of once-off events
Given the current coronavirus crisis, it is unlikely that many, if any, of these events will actually be happening.
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
This workshop will help you to reduce food waste at home. You will cook a vegetarian lunch together and learn to save money, get creative with veggies, be more adaptable in the kitchen, and learn about the wonders of compost.
If you are not able to attend the workshop in the morning, you are welcome to share a free lunch with them afterwards at 1pm.
A behind-the-scenes tour of the 10 step chocolate making process at Ratio Cocoa Roasters. Followed by a guided chocolate tasting. Then make your own milk or dark truffles with a selection of toppings.
A behind-the-scenes tour of the 10 step chocolate making process at Ratio Cocoa Roasters. Followed by a guided chocolate tasting. Then make your own milk or dark truffles with a selection of toppings. Then learn how to make vanilla marshmallow and create snowman hot chocolates in a jar. Finally, design your own inclusion chocolate bars from a selection of around 25 sweet or savoury toppings.
Bec will teach you how to make interesting dinners. Each session includes dinner on the night.
Menu:Thai (on 27th May), soup (on 3rd June) and mid-week menus (on 10th June).
Book by phone (9716 3361) or email.
This workshop will cover the history and rationale of therapeutic horticulture, the importance of nature for our well-being, some practical tips and how to design a program using therapeutic horticulture principles. The workshop will be presented by horticultural therapists, Dr Chris Reed, Mel Holmes and Kate Eekhof.
What you will learn:
- Work with seasonal ingredients.
- Improve your culinary skills.
Presenter: Emma. Learn how to make: wheat-free savoury crackers; spelt pizza dough; healthy sweet treats; lunch-box ideas; and dairy/wheat and sugar alternatives. You will create your own pizzas for lunch.
Learn a simple, reliable technique to bake your own sourdough bread. Take a 4 litre container and an apron. You will be supplied with bread starter, recipes and dough to bake at home.
What you will learn:
- Do’s and don’ts of fermenting beverages.
- The process of fermenting beverages.
What you will get:
- Recipes to take home.
- A jun scoby to take home.
- Samples in class of all three beverages.
Presenter: Lauren Mueller. You will learn the basics of fermenting kombucha and jun kvass (a relative of kombucha) at home.
What you will learn:
- How to make your own mozzarella cheese.
- How to make ricotta cheese.
- About different cheeses.
Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
Learn to cook a three course Persian menu. Take your own apron.
On both 20th and 21st of June.
Visit any or all of the family-owned wineries in Nillumbik, each with an individual style, where the grapes are hand-picked and hand-crushed by family and friends in the traditional style, with wines developed on site. This is a chance to sample wines at wineries not always open to the public. You will also find food to complement the wine, as well as live music and artworks from local artists at some venues. There is no entry fee, or tasting fee, at any of the venues.
The participating wineries usually include: Buttermans Track, Easthill Estate, Giammarino Wines, Hildebrand Ridge Organic Vineyard, Kings of Kangaroo Ground, Massaros, Nillumbik Estate, Panton Hill Vineyard & Winery, Punch, Shaws Road Winery, Wedgetail Estate and Yarrambat Estate Vineyard.
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.
On both 20th and 21st of June.
Visit any or all of the family-owned wineries in Nillumbik, each with an individual style, where the grapes are hand-picked and hand-crushed by family and friends in the traditional style, with wines developed on site. This is a chance to sample wines at wineries not always open to the public. You will also find food to complement the wine, as well as live music and artworks from local artists at some venues. There is no entry fee, or tasting fee, at any of the venues.
The participating wineries usually include: Buttermans Track, Easthill Estate, Giammarino Wines, Hildebrand Ridge Organic Vineyard, Kings of Kangaroo Ground, Massaros, Nillumbik Estate, Panton Hill Vineyard & Winery, Punch, Shaws Road Winery, Wedgetail Estate and Yarrambat Estate Vineyard.
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.
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 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:
- The wide range of berry fruits that can be grown in Victorian gardens.
- How to cultivate the plants for great yields and great flavour.
- Berry selection, planting and fertilising, and how to prune and trellis a range of different berry fruits.
Presenter: Poppy Turbiak.
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:
- Foods which make your brain brighter.
- How to incorporate brain powering foods easily into your daily diet.
- Foods that can build and protect your gut microbiome and clear brain fog.
Presenter: Melanie Leeson, from Mettle + Grace. Learn how to create healthier versions of your old favourites. The desserts are dairy-free and gluten-free using a variety of ingredients: nuts, seeds, vegetables, whole grains, fats, spices, legumes and unrefined sugars. The menu includes: chocolate kidney bean slice; spiced pumpkin donuts; rich chocolate beetroot truffles; lime + spinach cake; strawberry + cauliflower cheesecake; and sweet veggie mousse.
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.
On 30th June plus 1st, 2nd, 7th, 8th and 9th July.
To be eligible for this course, you must have a green Medicare card, not be currently enrolled in mainstream secondary school, and either an Australian citizen or permanent resident.
This course will provide you with the exposure you need to make the best long term study decisions about permaculture and horticulture. The training is provided by Jesuit Social Services.
Register by phone (9716 3361).
The festival is on at 4.30-8.30pm on Friday, 3rd July and 11am-8pm on Saturday, 4th July.
This festival will see Australia’s best cheesemakers together for tastings, conversations, demonstrations and drinks. Your ticket includes all cheese tastings plus a wine glass to take home. There will be around 40 stalls.
What you will learn:
- The basics to successfully start fermenting vegetables at home.
- Ideas about creating your own fermented condiments.
- How to use fermented products in day to day life.
What you will get:
- Two jars of vegetables that you will prepare in class and take home to ferment.
- Samples of fermented products to taste in class.
- Notes and recipes.
Presenter: Monique.
This workshop will help you to reduce food waste at home. You will cook a vegetarian lunch together and learn to save money, get creative with veggies, be more adaptable in the kitchen, and learn about the wonders of compost.
If you are not able to attend the workshop in the morning, you are welcome to share a free lunch with them afterwards at 1pm.
A behind-the-scenes tour of the 10 step chocolate making process at Ratio Cocoa Roasters. Followed by a guided chocolate tasting. Then make your own milk or dark truffles with a selection of toppings.
The festival is on at 4.30-8.30pm on Friday, 3rd July and 11am-8pm on Saturday, 4th July.
This festival will see Australia’s best cheesemakers together for tastings, conversations, demonstrations and drinks. Your ticket includes all cheese tastings plus a wine glass to take home. There will be around 40 stalls.
A behind-the-scenes tour of the 10 step chocolate making process at Ratio Cocoa Roasters. Followed by a guided chocolate tasting. Then make your own milk or dark truffles with a selection of toppings. Then learn how to make vanilla marshmallow and create snowman hot chocolates in a jar. Finally, design your own inclusion chocolate bars from a selection of around 25 sweet or savoury toppings.
The festival is on at 4.30-8.30pm on Friday, 3rd July and 11am-8pm on Saturday, 4th July.
This festival will see Australia’s best cheesemakers together for tastings, conversations, demonstrations and drinks. Your ticket includes all cheese tastings plus a wine glass to take home. There will be around 40 stalls.
What you will learn:
- How to make your own fetta and haloumi cheese.
- How to make ricotta cheese.
- About different cheeses.
Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
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 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:
- 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.
What you will learn:
- How to make and maintain their own beeswax wraps.
- Learn skills that are transferable to the home environment.
- Bundling techniques.
What you will get:
- Take home your beeswax wraps.
Presenter: Emma Grace. You will learn how to make and maintain their own beeswax wraps for keeping food fresh and hygienic without the use of single-use plastics such as cling-wrap. This is a hands-on workshop where participants will make their own washable and re-usable ready-to-use beeswax wraps.
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 grow a variety of fruit and nut trees in your backyard.
- Pruning techniques.
- Pest and disease management.
Presenter: Justin Calverley.
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:
- 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.
Each course is 14 sessions over a period of a few months.
Presenters: Justin Calverley and Donna Livermore. The topics to be covered will include: permaculture, chook care, bee keeping, propagating, seed saving and community gardens.
There will be around 15 weekday evening sessions, 6.30-9.30pm, plus 2 full weekends away plus around 19 weekend days.
This is a classroom-based, theoretical course, not a hands-on, practical or gardening course. Topics to be covered will include:
- What is permaculture: ethics, principles & history.
- The ecological basis of permaculture: global climate, weather & ecology.
- Patterns in the landscape: major patterns of geology, flora, water & land use.
- Permaculture design methodology.
- Land use and nature stewardship: Soil, cropping, water use and animals in permaculture systems.
- Social applications: permaculture design in the broader contexts of communities.
- Finance & economics, land tenure & economic reform.
- Permaculture in built environments and technologies.
- Implementing permaculture: business strategies, personal strategies and practicing permaculture beyond the PDC.
Trainers: Graeme George, Joel Meadows, Kat Lavers, Monique Miller, Donna Livermore, Ian Lillington, Peta Christensen and Ben Habib.
What you will learn:
- Improve your gardening skills.
- How to produce new plants from seeds, cuttings and division.
- Seasonal timing for growth.
Presenter: Justin Calverley. Learn the basics of how to produce new plants from seed, cuttings and division in organic growing conditions in this hands-on workshop. Learns about seasonal timing for growth, heirloom and hybrid seeds, and propagation media using practical examples inside the CERES hothouses.
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.
This workshop will cover the history and rationale of therapeutic horticulture, the importance of nature for our well-being, some practical tips and how to design a program using therapeutic horticulture principles. The workshop will be presented by horticultural therapists, Dr Chris Reed, Mel Holmes and Kate Eekhof.