Calendar of once-off events

Join Katrina Forstner from Buzz and Dig to explore the world of our native bees. Learn why native bees are so important and find out how to create your own bee-friendly garden. Katrina will talk you through identifying native bees, landscaping for bees, pesticide use, the best native plants, and how to make your own bee hotels and bee seed bombs. She will also talk about how native bees and honey bees can peacefully co-exist.

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.

In this class for beginners, The Fermented Mumma will teach you how to create your own tough-crusted and dense sourdough. Introduce yourself to a sourdough starter and explore its mechanics and proper care. This workshop will cover ingredient selection, starter care, and the processes of sourdough fermentation and baking. You will also take your fermenting dough home to bake in the morning.

6 sessions, each 9.30am-12.30pm, starting Friday, 6th August and ending Friday, 10th September.

Through this course you’ll develop the critical thinking skills needed to re-imagine our waste systems and implement practical everyday changes at home to reduce your household waste. You’ll leave the course being better equipped to live sustainably, manage household waste and understand the role of sustainability should play in business, government and community.

The topics will include: understanding climate change and sustainability; energy literacy and efficiency at home; being wise with water; food systems and managing household waste; the true cost of products; and sustainability in day-to-day life.

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. 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.

Book by email (rosascookingclass@gmail.com).

3rd September: Ricotta Gnocchi w/ Mushroom Sauce; Tiramisu w/ Homemade Savoiardi Biscuits; and Ciambelle- Italian Donuts.
27th August: Homemade Bread; Fusilli w/ Mushroom Ragu; and Cartocci w/ Italian Cream.
20th August: Pappardelle w/ Ragu Sauce; Arancini; and Crostata di Ricotta w/ Chocolate.
6 August: Ravioli Di Ricotta w/ Burnt Butter & Sage Sauce; Arancini; and Crostoli.
30th July: Gnoochi w/ Mushroom Sauce; Angel Biscuits; and Cannoli w/ Pasticceria Cream
23rd July: Pappardelle w/ Ragu Sauce; Arancini; and Crostata di Ricotta w/ Chocolate.
16th July: Fettuccine w/ Involtini; Angel Biscuits; and Jam and Nutella Biscuits.
9th July: Potato Gnocchi w/ Chicken & Mushroom Sauce; Crostoli; and Pistachio Amaretti.
2nd July: Ricotta Gnocchi w/ Mushroom Sauce; Tiramisu w/ Homemade Savoiardi Biscuits; and Cantucci.
25th June: Pappardelle w/ Ragu Sauce; Arancini; and Cannoli w/ Italian Cream.
18th June: Stuffed Calamari; Tomato Pappardelle w/ Homemade Pesto and Goats Cheese; and Cannoli w/ Ricotta.
11th June: Ravioli Di Ricotta w/ Burnt Butter and Sage Sauce; Nonna Concetta Armaretti; and Cannoli w/ Italian Cream.
4th June: Ravioli Di Ricotta w/ Porcini Mushroom Sauce; Eggplant Croquettes; and Crostata di Ricotta w. Chocolate (Italian Tart).
28th May: Home Made Farfale Pasta w/ Pork Fennel Sausage; Cantucci; and Crostoli.
21st May: Pappardelle w/ Homemade Pesto; Arancini; and Cannoli Di Ricotta.
14th May: Fettuccine w/ Chicken & Mushroom Sauce; Cartocci w/ Italian Cream (Italian Cone Shaped Donuts); and Arancini.
7th May: Fettuccine w/ Involtini; Angel Biscuits (Almond Bread); and Jam and Nutella Biscuits.
30th April: Potato Gnocchi w. Chicken and Mushroom Sauce; Pistachio Amaretti; and Crostoli.

Experience the tastes, smells and sounds of Sri Lankan cooking. You will make two different curries, coconut sambal and a side dish. Afterwards, you’ll sit down and enjoy a Sri Lankan feast.

They will have a limited range of apple (and maybe a few plum) scions available for sale. There will also be some one year-old trees and rootstock so that they can graft up a tree for you.

No need to book – just turn up.

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 propagation box, propagation chamber or propagator, is something that can be used for rooting plant cuttings. It works like a mini greenhouse that will protect plant cuttings and give them enough moisture so they can survive until they grow roots. In this session, they will show you how to make a homemade propagator and also how to use it for growing from cuttings.

Book by email (rosascookingclass@gmail.com).

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 Cantucci 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.

Family Food Fight Contestants Concetta Pluchinotta-Varone and her mother Pina Pluchinotta will show you how make ravioli pasta filled with sweet ricotta cheese and paired with a savoury tomato and pork based sauce. Afterwards, you will be able to take a sneak peak into the factory where all of their cheeses are made.

Enjoy the passion and simplicity of Italian cooking with Alessandro as you prepare spinach and ricotta cannelloni with napoli sauce, a caprese salad, and, to finish the meal, a classic homemade ciambellone cake. You will receive copies of the recipes, prepare and cook all dishes in a group environment, and then sit down and enjoy food.

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.

4 sessions, starting Saturday, 7th August and ending Saturday, 18th September, each 2-4pm.

Join members of the Eltham & District Winemaker’s Guild (EDWG) to learn about the art of winemaking using a fruit available throughout the year – raspberries (the frozen kind). The techniques taught can, however, be applied to all types of winemaking. An EDWG member mentor will be available as needed.

Over the 4 sessions, you will join your instructors and fellow winemakers online, follow the instructors as they take you through the notes and, over the sessions, you will make your first wine.

Book your place by phone (0408 031581).

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 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.

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.

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.

Book by email (rosascookingclass@gmail.com).

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.

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.

This class will focus on obtaining great gut health through fermented foods. You will learn how to make sauerkraut and other fermented produce. You will also look at ways to make it healthier and more delicious with the addition of different spices and seasonal vegetables.

MasterChef Contestant Dee Williams will take you through her personal ‘deelicious’ spice range which you will be encouraged to smell, touch and taste. These include a Roasted Chilli Powder, Sri Lankan Unroasted Curry Powder, Sri Lankan Roasted Curry Powder and Sri Lankan Dark Roasted Curry Powder. She will then show you how to make roti bread from scratch, a Spicy Coconut Sambal and a Sri Lankan Dhal. Once you have created your masterpieces, you will then plate and devour your creations with your new found foodie friends!

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.

They will talk about some of the traps for new players like food laws, compliant processing, retail and wholesale pricing, distribution and logistics, and open up more avenues to get your produce to more customers.

This is one of a series of workshops for those involved in farmers’ markets.

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.

Olympia Panagiotopoulos will share her recipes and recollections from her memoir Beneath the Fig Leaves which was inspired by her mother Giannoula.

Registrations essential.

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.

Jane Dyer from Backyard Honey will talk about what’s involved in establishing a honeybee hive in an urban backyard and producing your own honey. You will learn about choice of bee species, colony dynamics, hive placement, equipment required, and will learn about your role as a beekeeper.

You will see a live honey bee display and participate in some raw honey tasting.

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.

The festival is on at 4.30-8.30pm on Friday, 13th August, 11am-3pm and 4-8pm on Saturday, 14th August and 11am-3pm on Sunday, 15th August.

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.

Tasting plate can be adapted to non dairy / vegan, please advise on arrival.

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.

The festival is on at 4.30-8.30pm on Friday, 13th August, 11am-3pm and 4-8pm on Saturday, 14th August and 11am-3pm on Sunday, 15th August.

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.

Book by email (rosascookingclass@gmail.com).

3rd September: Ricotta Gnocchi w/ Mushroom Sauce; Tiramisu w/ Homemade Savoiardi Biscuits; and Ciambelle- Italian Donuts.
27th August: Homemade Bread; Fusilli w/ Mushroom Ragu; and Cartocci w/ Italian Cream.
20th August: Pappardelle w/ Ragu Sauce; Arancini; and Crostata di Ricotta w/ Chocolate.
6 August: Ravioli Di Ricotta w/ Burnt Butter & Sage Sauce; Arancini; and Crostoli.
30th July: Gnoochi w/ Mushroom Sauce; Angel Biscuits; and Cannoli w/ Pasticceria Cream
23rd July: Pappardelle w/ Ragu Sauce; Arancini; and Crostata di Ricotta w/ Chocolate.
16th July: Fettuccine w/ Involtini; Angel Biscuits; and Jam and Nutella Biscuits.
9th July: Potato Gnocchi w/ Chicken & Mushroom Sauce; Crostoli; and Pistachio Amaretti.
2nd July: Ricotta Gnocchi w/ Mushroom Sauce; Tiramisu w/ Homemade Savoiardi Biscuits; and Cantucci.
25th June: Pappardelle w/ Ragu Sauce; Arancini; and Cannoli w/ Italian Cream.
18th June: Stuffed Calamari; Tomato Pappardelle w/ Homemade Pesto and Goats Cheese; and Cannoli w/ Ricotta.
11th June: Ravioli Di Ricotta w/ Burnt Butter and Sage Sauce; Nonna Concetta Armaretti; and Cannoli w/ Italian Cream.
4th June: Ravioli Di Ricotta w/ Porcini Mushroom Sauce; Eggplant Croquettes; and Crostata di Ricotta w. Chocolate (Italian Tart).
28th May: Home Made Farfale Pasta w/ Pork Fennel Sausage; Cantucci; and Crostoli.
21st May: Pappardelle w/ Homemade Pesto; Arancini; and Cannoli Di Ricotta.
14th May: Fettuccine w/ Chicken & Mushroom Sauce; Cartocci w/ Italian Cream (Italian Cone Shaped Donuts); and Arancini.
7th May: Fettuccine w/ Involtini; Angel Biscuits (Almond Bread); and Jam and Nutella Biscuits.
30th April: Potato Gnocchi w. Chicken and Mushroom Sauce; Pistachio Amaretti; and Crostoli.

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 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 unique 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. Bursting with atmosphere, each foodie stop brings its own ‘personal touch’ with business owners proud of their cultural heritage, so obviously reflected in the food they prepare, the way they serve it and the way they interact with their customers. But that’s not all … 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.

What you will learn:

• How to create kitchen gardens.
• More about sustainability.
• How to design your own edible garden.

Presenter: Carol. Learn where to start, challenges, rewards, educational benefits and financial sustainability. This workshop would benefit those schools and other groups looking to create edible kitchen gardens for multi use.

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.

Make your own bee hotel.

This workshop will be delivered in partnership with Whittlesea Community Garden.