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
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.
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.
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.
Learn how to make ricotta, feta and halloumi cheese. You will make enough to take some home, and also to taste test at lunch. Take along an apron, a glass jar, and several plastic containers to take your cheese home.
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.
What you will learn:
- How to make a Danish dark rye wholegrain loaf of bread.
- Understand the timeline and stages to create the bread with minimal effort.
- How to make and care for an authentic Danish style sourdough starter cult.
What you will get:
- Recipe and workshop notes.
- Sourdough culture to care for.
- Dough for two loaves of bread.
- A discount on a professional quality bread tin.
Facilitator: Ninna Katrine. This workshop will teach you the secret to caring for your sourdough starter and walk you through the process of baking your own wholegrain dark rye loaf. This popular Northern European style bread is difficult to source in Melbourne, so why not bake your own.
Participants will be limited to 8 to maintain an informal interactive format.
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.
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.
What you will learn:
- Indian cooking.
- Improved culinary skills.
What you will get:
- An Indian feast
- Recipes to take home.
Presenter: Aditi Daware.
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 theye can make some assessments of them.
Donations welcome.
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.
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.
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.
Jess, from Norma Rose Cakes, will teach how to make buttercream icing, buttercream decorating techniques, and fondant detailing.
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.
Learn to prepare simple meals with other blokes under Pieter’s guidance. Enjoy a shared meal and conversation to finish the session.
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 make your own beeswax wraps.
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.
Presenter: Dianne Gordon. Learn how composting, worm farming and the use of particular plants can naturally improve your soil. Discover how to compost and worm farm effectively for the best results. Understand how recycling your household and garden organic waste (including dog poo!) can benefit the life within your soil.
They will show you some ideas for managing your food scraps when space is a premium. They even have some low budget options that you can make yourself if cash supply is restricted.
Donations welcome.
What you will learn:
- How to make blue cheese.
- How to make sour cream.
- How to make your own ricotta cheese.
Presenters: Janet Clayton and Charlene Angus from Cheeselinks.
What you will learn:
- The fundamentals of fermenting milk.
- Coagulating milk using both starter cultures and rennet.
- Cutting, draining and moulding curds.
What you will get:
- Recipes and notes.
- A tasting of the cheeses made.
- A 20% discount on cheesemaking kits and equipment.
Presenter: Jacqueline Bender.
Presenter: Benedict Hughes. This workshop will provides you with an insight into the skills and experience required to safely and effectively manipulate a bee hive. Topics to be discussed will include: protective clothing and occupational health and safety; hive components and assembly; bee biology and seasonal management; legislation; diseases and pests of bees; extracting honey; inspecting hive for disease; purchasing hives; and other products from the hive.
This class is for food bloggers, bakers or restaurant/cafe owners. It will focus on taking great images of food using your own, or easily obtainable, equipment. It will cover such aspects as: the right equipment; the best camera settings to make your food look good; choosing the right backgrounds; lighting; basic food styling; being creative; the perils of incorrect white balance; and using software to enhance colour and presentation.
What you will learn:
- What is biodiversity and why preserve it.
- How to measure habitat quality.
- Nature connection activities.
Presenters: Lorna Pettifer and Chris Ennis.
To celebrate their new kitchen garden, they will be teaching kids how to make pasta salad and salad dressing. Kids must be aged 7+ and parents must be present.
What you will learn:
- The A-Z of keeping your own bees.
- The equipment you’ll need to do so.
- Handy hints and tips from an experienced bee keeper.
Presented by Karen Sutherland, of Edible Eden Design. This class will help you understand the decisions needed before you start, and the amount of work involved.
The Food Organics Garden Organics (FOGO) program will allow residents on Boroondara to put both food waste and garden waste in the same bin for a weekly collection. Go to this night of celebration. In addition to Costa and FOGO talks, there will be food, drinks and music.
This walk will take place twice on the day, at 10.30am and at 1.30m.
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 walk will take place twice on the day, at 10.30am and at 1.30m.
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.
Presenter: Melanie Leeson, from Mettle + Grace. After an introduction to gluten-free flours and their texture, taste and how to use them, you will have the opportunity to cook a collection of recipes, including: a cake using your own gluten-free flour blend; crackers to pair with a seasonal dip; pizzas; and a short-crust pastry dough for quiche. At the end, the class will sit down to eat lunch together.
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.
Their demonstrations will include spring rolls and laksa. Tastings will be available.
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.
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.
What you will learn:
- Traditional Indigenous lifestyles and healing practices pre European settlement.
- Traditional ways of using various Indigenous plants for medicinal purposes.
- Promising new research into their potential medical applications.
Presented by Gaby Harris. Indigenous Australians have been using native plants and animals for tens of thousands of years as sources of food and medicine. With European settlement much of this knowledge was lost or ignored, but there is now growing interest in relearning these traditional healing methods. More research is being carried out to see how we can grow, harvest and utilise our Indigenous plants for foods, medicines, cosmetics and more. This class will introduce you to some of the well-known, as well as some more obscure, Indigenous Australian plants, teach you how they were once used, and how you can use them now. You will be able to see, smell and taste a variety of these amazing plants and learn where you can find them and how to cook with them.
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.