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
Through a combination of theory, discussion and hands-on activity, you will: gain knowledge about the importance of preparing soil before planting; learn about basic PH testing, adding soil conditioners, amendments and fertilisers; learn how to grow and maintain their winter 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.
Tina van Kooten will discuss quick and easy feta plus microwave mozzarella.
A light lunch will be provided with some homemade cheeses, and you will take your cheeses home to enjoy. BYO apron, rubber gloves and container with draining mat.
On the enrolment form, enter class/workshop code ‘CM’.
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.
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.
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.
They will be making some spice mix blends and pastes and turning them into dishes, including paneer cheese, paneer makhani, creamy coconut chicken curry, garlic & coriander naan, rava payasam and lassi.
What you will learn: an introduction to herbal medicine making; plant identification; guidelines for foraging and wild-crafting; medicinal uses for plants; and 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.
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: phrik nam plaa (fish sauce dressing); kaeng khiao wan (green curry paste) or kaeng phet (red curry paste); tod man khao pod (fried corn fritters); som tam (green papaya salad); and kaeng khiao wan kai (green curry chicken) or kaeng phed phet yang (red curry duck).
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. Depending on the month, the menu will include street food from Thailand, Vietnam, China or Japan.
What you will learn: how to make your own camembert and fetta cheese; how to make ricotta cheese; and about different cheeses.
Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
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 how to grow mushrooms at home. Gain an overview of the fungi life cycle, the cultivation process, building a mushroom growing chamber, harvesting and storage.
Includes: course materials, an oyster mushroom growing kit per person (valued $30), course notes and ongoing support.
Join Anna, the Urban Nanna, for an educational session about wild mushrooms: when, where & how to find them, what to look for and how to use them.
You will find and identify a range of wild, edible mushrooms. You will learn the basic principles and protocols of foraging, and then move on to mushroom specifics. You will examine examples of the types of mushrooms to look for on the day, and be shown the physical features you can use to correctly identify them. There will also be information on how to safely prepare and enjoy eating the mushrooms you find.
Included in the session fee is a learning pack to take home with you, a sample of how wild mushrooms can be cooked, and a hot drink.
Overall, there will be around 1-2km of walking over grassy terrain involved.
Book by email (rosascookingclass@gmail.com).
2022
26th June: Potato Gnocchi with Bolognese Sauce; Cannoli with Ricotta; and Angel Biscuits.
12th June: Osso Bucco with Polenta; ?Arancini; and Ciambelle.
29th May: Papadelle with Fresh Broccoli & Garlic; Tiramisu with Homemade Savoiardi; and Potato Croquette.
15th May: Tortellini with Chicken Brodo; Nonna Concetta Amaretti; and Cantucci.
1st May: Ravioli with Ricotta – Spinach, garlic & Chilly; Eggplant Croquetsl and Cannoli with Italian Cream.
3rd April: Potato/ Pumpkin Gnocchi with Gorgonzola & Sage Sauce; Vegetarian Arancini; and Cannoli with Ricotta.
20th March: Fettucini with Lamb Shanks; Arancini; and Peach with Cream.
6th March: Fettuccine with Chicken & Mushroom Sauce; Crostoil; and Angel Biscuits/ Almond Bread.
20th February: Cavettelli with Meatballs & Navoil Sauce; Corentti with Italian Cream; and Cantucci Biscuits.
6th February: Ravioli Di Ricotta with Ragu Sauce; Arancini; and Jam Biscuits.
2021
28th November: Parppardelle w/ Ragu Sauce; Arancini; and Crostoil.
14th November: Cavatelli w/ Meatball Sauce; Cornetti w/ Pasticcera Italian Cream; and Angel Biscuits.
31st October: Arancini; Gnocchi w/ Potatoes & Mushroom Sauce; and Canrocci w/ Italian Cream.
5th September: Fettucini w/ Invoiltini; Stuffed Eggpplants; Ciambelle (Italian Donuts).
29th August: Tortellini w/ Napoli Sauce; Eggplant Slice; and Cartocci w/ Italian Cream.
22nd August: Parppardelle w/ Ragu Sauce; Arancini; and Crostoil.
15th August: Cavatelli w/ Meatball Sauce; Cornetti w/ Pasticcera Italian Cream; and
Angel Biscuits.
8th August: Arancini; Gnocchi w/ Potatoes & Mushroom Sauce; and Canrocci w/ Italian Cream.
1st August: Arancini; Ravioli Di Ricotta; and Jam Biscuits.
25th July: Parppardelle w/ Ragu Sauce; Arancini; and Crostoil.
18th July: Tortellini w/ Napoli Sauce; Eggplant Slice; and Cartocci w/ Italian Cream.
11th July: Arancini; Potato & Pumpkin Gnocchi w/ Gorgonzola & Sage Sauce; and Crostoil .
4th July: Tortellini w/ Chicken Broth; Ciambelle (Italian Donuts); and Angel Biscuits.
27th June: Arancini; Ravioli Di Ricotta w/ Burnt Butter and Sage Sauce; and Canrocci w/ Italian Cream.
20th June: Fettuccine w Chicken & Mushroom Sauce; Arancini; and Cartocci w/ Cream.
13th June: Homemade Bolognese Lasagna; Potato Croquettes; and Cornetti w/ Italian Cream.
6th June: Tortellini w/ Chicken Broth; Ciambelle (Italian Donuts); and Angel Biscuits.
30th May: Arancini; Fettuccini w/ Ragu; and Cantocci w/ Italian Cream.
23rd May: Gnocchi with Mushroom Sauce; Crostoli; and Nonna Concetta Amaretti.
16th May: Fettuccine w/ Aubergine Arrabbiata Sauce (hot sauce); Ossobuco w/ Polenta; and Ciambelle.
2nd May: Homemade Meatballs w/ Napoli Sauce; Cavatelli w/ Mushroom Sauce; and Crostoli.
You bring the olives and they press them into olive oil for you to enjoy. Book a time to bring your olives. The first 50kg will be processed for you for free and each kilo after that will have a charge of 0.50 cents/kilo, payable on the day.
The tickets are free if you are a resident of City of Yarra, Darebin, Moreland or Whittlesea.
During the day, there will be olive fruit identification and pruning advice sessions. Plus their mini olive press will be in operation for you to see the process from start to finish (demonstration only).
You bring the olives and they press them into olive oil for you to enjoy. Book a time to bring your olives. The first 50kg will be processed for you for free and each kilo after that will have a charge of 0.50 cents/kilo, payable on the day.
The tickets are free if you are a resident of City of Yarra, Darebin, Moreland or Whittlesea.
Ella Boyen, from Compost Community, will show you how to manage garden, organic and food waste effectively. She will cover tumbler systems, worm farms and Bokashi bins. She will also trouble-shoot your ongoing issues and provide some useful tips. This workshop is suitable for both those new to composting and those who have just started.
Visit the oldest single malt whisky distillery on mainland Australia. The tour will be conducted by the distiller himself where you will learn how Bakery Hill produces its malts. Touch, smell and taste all the elements of single malt whisky production. The tour will conclude with a tasting of the core range and the opportunity to purchase products at discount prices.
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: nuoc cham (fish sauce); goi du du (mango/papaya salad); pho ga (rice noodles with aromatic chicken broth); cha ca thang long (fried fish with dill and turmeric); and cha gio (Vietnamese spring rolls).
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.
Presenter: Angelo Eliades.
After the workshop, you will share a meal using Oakhill-grown veggies. You will also meet other volunteers, celebrate all that has been achieved at Oakhill, and chat about future plans.
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.
The Fermented Mumma will discuss the process and benefits of fermentation, the problems with pre-packaged kombucha, and the endless flavour combinations for your custom booch. She will introduce you to a scoby (which stands for ‘symbiotic culture of bacteria and yeast’), the low-pH ‘mother’ from which your kombucha will spring. First, black tea and sugar are brewed together to make the starter tea. This is then poured over the scoby, covered in a cheesecloth, and left to ferment. The yeast consumes the sugar, excreting alcohol, which is processed by the bacteria into vinegar, providing a natural carbonation and tangy zing. New scoby babies form in the process.
Avoid sending food and garden waste to landfill by learning how to make home compost.
Learn how to create handmade chocolates from start to finish using your creative influences to make unique flavours and shapes. They will cover flavour combinations, ganache based flavours, nut pralines, enrobing methods and finishes. You will take home all you make in the workshop along with the recipes and an instruction booklet.
Jill Bowen Hess will discuss warm hearty soups with tasty savoury additions. Also, something sweet to complete the meal.
On the enrolment form, enter class/workshop code ‘CJ’.
Your child will learn how to make Italian pasta from scratch. When they are finished cooking, the group will sit down to enjoy their home-cooked dinner. The class is taught by Carmela.
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 prepare authentic Italian food from Tuscany.
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.
Rooftop Honey founders Vanessa and Mat will talk about bees and the important role they play in pollinating our cities, including the plight of the bees, their importance, community local awareness, and planting for bees. Find out what you can do to help them, which in turn helps us all. You will also get the opportunity to taste honey from a couple of different locations.
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.
7 sessions on consecutive Fridays starting 3rd June, each 11.30am-5pm.
Learn the skills essential for working in the hospitality industry. Includes Responsible Service of Alcohol (RSA) and Safe Food Handling certificates, coffee making, and more.
Enrol by either phone (9386 9418) or email (info@bnhc.vic.edu.au).
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 comprise: cheddar cheese dumplings with warrigal greens
smoked kangaroo tenderloin or lamb racks with taro and beurre rouge; murray cod or barramundi steamed in banana leaf; and damper ‘flatbread’ with mountain pepper.
What you will learn:
- Explore the less known varieties of gnocchi.
- Make gnocchi of different kinds, not just from potatoes.
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 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).
Learn about the flavours of Middle Eastern cooking. Try out recipes and cooking methods while preparing a three course menu. Stay and share your freshly prepared dinner with the group.
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.
You will experience the cultural delights of 6 different countries over 8 food stops. With a mixture of sweet and savoury tastings, you will soon discover that Coburg is an ideal foodie destination for anyone who’s tired of the ‘standard’ menu items you find in most modern cafes. Each foodie stop brings its own ‘personal touch’ with business owners proud of their cultural heritage, reflected in the food they prepare, the way they serve it and the way they interact with their customers. You will also pop into a Middle-Eastern gold jewellery shop to learn the cultural significance of various pieces, learn some local history and the best local foodie tips.
8 food stops and 13 tastings.
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: dan dan mian (chilli oil and sesame noodles with ground pork); la mian (fresh wheat noodles); ganbian sijidou (dry fried green beans); mapo tofu (tofu with chilli bean paste); dong po rou (braised pork belly); and la yu (chilli oil).
Fire cider is a winter warming digestive and immune system boosting tonic made from commonly available kitchen ingredients.
What you will learn: the history and beneficial properties of fire cider; how to prepare and preserve your ingredients; and how to incorporate fire cider into other recipes.
Presenter: Naabi Methe.
Hayley Nicole will take you through the process of choosing from pre-prepared timber blanks, shaping and sanding then finishing and nourishing your unique board. You will also share a grazing board and optional beverage through the afternoon. All materials will be provided.
What you will learn: how to compost at home; simple to follow composting steps; and common problems and solutions.
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