LFC News April 14 2021

Thanks to all the people who have contributed to this week’s newsletter: Ann Stevens, Giuliana Priolo, Kayla Blackmore, Miranda Sharpe, Ramesh Dianat and Vasundhara Kandpal.

We would love to hear from more of you and include some of your words about any food-related matters in future newsletters. Email us with your contribution(s)!.

The top left box of every newsletter

People sometimes ask me how many people the newsletter is sent to. My reply is that the number of recipients is always given in the top left of every newsletter (and is currently 3,262).

This is the same box as the hyperlinks for unsubscribing and for switching between weekly and monthly newsletters.

And, from this week onwards, it is also the same box as an acknowledgement to the traditional owners of the lands that most of us live on. Thanks, Giuliana Priolo, for suggesting this. Maybe it will start a trend for other newsletters.

Re-opening/closing news

Northcote Food Swap has “gone into hibernation“.

What’s in season for you to buy in April?

[I’m pleased to welcome Kayla Blackmore as a (hopefully!) regular contributor to this newsletter. Kayla is the market manager of Coburg Farmers’ Market. Our current plan is that she will write a monthly article on what is in season for you to buy at farmers’ markets and elsewhere. Kayla’s first contribution is a slightly belated article for April.]

What’s in season for you to buy in April:

• Fruit: apples, figs, raspberries, melons, tamarillos, grapes, strawberries.
• Vegetables: sweetcorn, pumpkins, beetroot, shallots, spring onions, beans, cabbage, broccoli, chillies, potatoes, parsnips.

Mid April sees the start of the pine mushroom season. “All the mushrooms that we get and bring to market are wild mushrooms. They cannot be cultivated. That’s what makes them unique and that’s why they’re only at farmers’ markets for a short period of time.” (Vlad, owner of Melbourne Pine Mushrooms). According to Vlad, the best way to store them is on paper trays, which should then be put in paper bags and refrigerated. Tip: pine mushrooms will oxidise and turn a greenish colour when bruised or damaged so handle them with care; however, they are still perfectly fine to eat if they have turned green. They love salt, oil and butter (don’t we all?) and are amazing on toast for breakfast or in a hearty stew or pasta sauce.

Another new video from Karen Sutherland

Karen, who lives in Pascoe Vale South, specialises in growing native bush tucker. She has recently a video on harvesting and pruning native oregano/thyme/mint. It is the 7th in a series about harvesting and pruning native edible plants.

Fun facts – oobleck

If you follow American politics, you will know that the Dr. Seuss books are rather topical over there at the moment. One such book is Bartholomew and the Oobleck, which follows the adventures of a young boy named Bartholomew Cubbins who must rescue his kingdom from a sticky green substance called ‘oobleck’. Oobleck (named after the book) is actually a real liquid which has the extremely unusual property that it becomes more viscous (i.e. more solid) under pressure.

Usually a liquid remains a liquid no matter how hard you stir it. By contrast, oobleck temporarily becomes more solid when you stir it. Technically, it is called a ‘shear thickening liquid’. Wikipedia lists only two other substances that behave in this manner, namely silly putty and (bizarrely) chilled caramel ice cream topping. It is effectively the opposite of quicksand, which is normally a solid but which liquefies if, for example, you walk on it.

Oobleck is really easy to make at home, comprising just cornflour and water. Simply put some cornflour in a flat-bottomed bowl and slowly add water until the mixture becomes a liquid. It is then easy to feel its weirdness: if you drag your fingers along the top of the liquid, that part which is under your fingers temporarily becomes solid. Here is a relevant video. Something to try out with your grandchildren?

Here is a video of people walking on oobleck. Here is a video of oobleck ‘dancing’ on a speaker cone.

Read more food-related fun facts on our website.

Every newsletter needs a good picture

Alonsa Guevara paints hyperrealistic paintings of fruit, such as the orange pictured right.

Vasundhara’s recipe of the week – veggie cream cheese

Ingredients

1½ cups raw cashews (soaked in water for several hours or overnight, drained and rinsed)
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon garlic powder
2-3 tablespoons water
¼ cup carrots, shredded
¼ cup capsicum, diced
2 tablespoons green onion, diced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped

Method

Don’t let the prep time for this recipe scare you! It’s all hands off.

Be sure that your cashews have soaked for several hours or, ideally, overnight. The longer that they soak, the creamier your cream cheese will be. After soaking, drain and rinse the cashews.

Add the soaked cashews, vinegar, lemon juice, salt, onion powder, paprika and garlic powder to the bowl of a food processor. Start to process to break up the cashews. You will need to stop the food processor frequently and scrape down the sides to keep the mixture moving. Add the water 1 tablespoon at a time until it comes together into a smooth spread. Be patient as this could take 5-10 minutes.

Once it’s smooth, transfer to a mixing bowl and add the carrots, capsicum, onion, parsley and dill. Stir to combine.

Taste and adjust seasoning, adding more salt or a tiny splash of vinegar or lemon juice, if necessary.

Transfer the mixture to an airtight container and store in the fridge. It will set up and thicken slightly as it sits in the fridge and gets cold. You could eat it right away, but it’s better cold.

Read more of Vasundhara Kandpal’s plant-based recipes on our website.

Vasundhara is a professional cook who operates a meals delivery service called Green Karma in Briar Hill, Eltham, Eltham North and Montmorency. Read her menu and order.

The history of this newsletter and the website: 2020

2020 was, as you know, a year like no other. In February, there were around 350 local food events around North East Melbourne but, by April, this had plummeted to around zero. I was minded to put the newsletter (and website) on hold until the end of the pandemic but wiser heads prevailed and, instead, it partially re-invented itself as a more interactive publication where readers asked/answered questions about food-related matters, offered tips, sent in photos, provided recipes and wrote articles. Surprisingly, many more people clicked links in the newsletter than in previous years (almost 30,000 links clicked in 2020) and many more people subscribed to the newsletter than in previous years (almost 1,000 new subscribers in 2020). So, rather than being a victim of Covid-19, the newsletter actually became a beneficiary.

Read the earlier history.

That concludes the history of this newsletter and the website since I got involved. I hope that you have found it of some interest. Next week, I’ll summarise the major sections of the website and then we will move onto something else.

Which link was clicked most times in the last newsletter?

The most popular link last week was the guided tours of the Edible Forest in Dixons Creek.

Joke (or pun) of the week

The Black Eyed Peas can sing us a tune, but the chickpeas can hummus one.

Read more jokes.

Upcoming events – introduction

Website calendars

By type of event: All once-off events, Cooking, Everything else, Garden tours, Free.

By Council area: Banyule, Boroondara, City of Yarra, Darebin, Manningham, Maroondah, Moreland, Nillumbik, Whitehorse, Whittlesea and Yarra Ranges.

Upcoming events – not cooking

Newly announced

• Intro to urban farming (8 sessions): Tuesday, 20th April, 9.30am-1.30pm; $131 ($4 per hour); Preston.
• Urban ag forum workshops: Saturday, 24th April, 10am-3.30pm; $32 ($6 per hour); Abbotsford.
• Alternative old world wine masterclass: Saturday, 24th April, 3-5pm; $53 ($27 per hour); Northcote.
• Seed saving workshop with Angelo Eliades: Tuesday, 27th April, 11am-midday; free; Watsonia.
• Eltham and District Wine Guild Meeting: Friday, 30th April, 8-9pm; free; Eltham.
• Women's weight loss – diet and nutrition (women only): Saturday, 1st May, 7-8.30pm; $6; Heidelberg Heights.
• Bakery Hill whisky distillery tour and tasting: Sunday, 2nd May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Bakery Hill whisky distillery tour and tasting: Sunday, 9th May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Bakery Hill whisky distillery tour and tasting: Sunday, 23rd May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Bakery Hill whisky distillery tour and tasting: Sunday, 30th May, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Edible weeds walk: Saturday, 5th June, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 5th June, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.

April

• Angelo Eliades on sustainable gardening and permaculture: Wednesday, 14th April, 8-10pm; free; Doncaster East.
• Urban agriculture micro-business tour: Saturday, 17th April, 9.30am-4pm; $100 ($15 per hour); CERES.
• Jules and Robin's permaculture property tour: Saturday, 17th April, 10am-midday; $10; Hurstbridge.
• Food production in small vegetable gardens: Saturday, 17th April, 10am-1pm; free; Brunswick.
• Organic vegetable gardening: Saturday, 17th April, 10am-3pm; $220 ($44 per hour); CERES.
• Herb and companion planting: Saturday, 17th April, 10am-3pm; $110 ($22 per hour); CERES.
• Farm tour of Joe's Market Garden: Saturday, 17th April, 10.30-11.30pm; $22 ($11 per hour); Coburg.
• 3 Ravens Brewery masterclass, tour, tasting and lunch: Saturday, 17th April, 12.30-2.30pm; $75 ($38 per hour); Thornbury.
• Taste Heide: Saturday, 17th April, 3-4.30pm; $20 ($14 per hour); Bulleen.
• Brewers Feast Festival: Saturday, 17th April, 11am-8pm and Sunday, 18th April, 11am-5pm; $20; Abbotsford.
• Seed raising workshop: Sunday, 18th April, 11am-12.30pm; free; Reservoir.
• Bakery Hill whisky distillery tour and tasting: Sunday, 18th April, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Urban foraging: Sunday, 18th April, 2-4pm; $64 ($32 per hour); Forest Hill.
• Heritage apple tasting: Sunday, 18th April, 3-5pm; $15; Templestowe.
• In praise of veg: Wednesday, 21st April, 6.30-8.15pm; free; Richmond.
• Introduction to gardening (8 sessions): 8 consecutive Wednesdays starting 21st April, each 9.30am-midday; $250 ($13 per hour); Greensborough.
• The joy of backyard chooks: Thursday, 22nd April, 6.30-9pm; $50 ($20 per hour); Bulleen Art and Garden.
• Growing high profit crops: Saturday, 24th April, 9am-1pm; $96 ($24 per hour); Coburg.
• Wild food and medicine walk: Saturday, 24th April, 10am-midday; $25 ($13 per hour); Northcote.
• Autumn plant sale: Saturday, 24th April, 10am-4pm; free; Eltham.

May

• Growing fruit and veggies in small spaces: Saturday, 1st May, 9.30am-12.30pm; $50 ($17 per hour); Bulleen Art and Garden.
• Veggie gardening for beginners: Saturday, 1st May, 11.45am-1pm; free; Box Hill.
• Build a bee hotel: Sunday, 2nd May, 9.45-10.45am; $5; Box Hill.
• Olive oil festival: Sunday, 2nd May, 10am-3pm; $10; Thomastown.
• Intro to permaculture (two sessions): Sunday, 2nd May and Sunday, 16th May, both 10am-3pm; $220 ($22 per hour); CERES.
• Food forests for balcony gardens: Tuesday, 4th May, 7-8.30pm; free; Coburg.
• Beginners composting and worm farming workshop: Wednesday, 5th May, 10am-midday; free; Ringwood.
• Healthy productive compost and worms: Thursday, 6th May, 6.30-9pm; $50 ($20 per hour); Bulleen Art and Garden.
• Complete urban farmer (14 sessions): starting Friday, 7th May, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
• Food photography: Saturday, 8th May, 9.30am-12.30pm; $106 ($35 per hour); Eltham.
• Veggie gardening for beginners: Saturday, 8th May, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Advanced composting workshop: Saturday, 8th May, 10am-midday; free; Ringwood.
• Edible weeds: Saturday, 8th May, 10am-midday; $50 ($25 per hour); CERES.
• Edible weeds walk: Saturday, 8th May, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Beekeeping workshop: Saturday, 8th May, 1-3.30pm; $85 ($34 per hour); Brunswick East.
• Edible weeds walk: Saturday, 8th May, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Creating a food forest design: Saturday, 8th May, 4-5pm; free; Richmond.
• Produce in pots: Sunday, 9th May, 9.30am-midday; $55 ($22 per hour); Bulleen Art and Garden.
• Robin Gale-Baker on growing vegetables: Wednesday, 12th May, 8-10pm; free; Doncaster East.
• Olive magic: Saturday, 15th May, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Home brewing: Saturday, 15th May, 10am-3pm; $80 ($16 per hour); CERES.
• Build a bee hotel: Saturday, 15th May, 2.30-4.30pm; $100 ($50 per hour); Fitzroy.
• Food scaping, bee scaping: Saturday, 15th May, 4-5pm; free; Richmond.
• Organic growing with biodynamic methods (2 days): Saturday, 15th May 9.30am to Sunday, 16th May 4.30pm; $250 ($18 per hour); CERES.
• Ageing and wellness information session: Tuesday, 18th May, 2-3pm; free; Surrey Hills.
• Tea time at Heide: Thursday, 20th May, 2-4pm; $22 ($11 per hour); Bulleen.
• Introduction to growing vegetables: Saturday, 22nd May, 10am-3pm; $115 ($23 per hour); Surrey Hills.
• Edible weeds walk: Saturday, 22nd May, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 22nd May, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Kitchen medicine – garden farmacy: Sunday, 23rd May, 2-4.30pm; $75 ($30 per hour); CERES.
• Gin tasting and cocktail making experience: Thursday, 27th May, 6.30-8pm; $74 ($49 per hour); Fitzroy.
• Winter survival guide with nutritionist Lindy Cook: Saturday, 27th May, 7-8pm; free; Doncaster.

Upcoming events – cooking

Newly announced

• Wild fermentation class and edible forest tour: Saturday, 5th June, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Slow cooking in Winter: Saturday, 5th June, midday-2.30pm; $129 ($52 per hour); Kew.
• Winter in Bulgaria cooking workshop: Sunday, 6th June, 2-5pm; $60 ($20 per hour); Balwyn North.
• Sourdough breadmaking workshop: Wednesday, 9th June, 10am-1pm; $90 ($30 per hour); Surrey Hills.

April

• Cupcake decorating: Thursday, 15th April, 10am-midday; $45 ($23 per hour); Chirnside Park.
• Cupcake decorating: Thursday, 15th April, 1-3pm; $45 ($23 per hour); Chirnside Park.
• Sourdough bread workshop: Saturday, 17th April, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Sourdough bread baking: Saturday, 17th April, 9am-5pm; $180 ($23 per hour); CERES.
• From milk to cheese: Saturday, 17th April, 10am-3pm; $180 ($36 per hour); Thomastown.
• Beginners bread making: Sunday, 18th April, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Gluten-free kitchen skills: Sunday, 18th April, 10am-3pm; $110 ($22 per hour); CERES.
• Vietnamese classics: Sunday, 18th April, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 18th April, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Become a junior chocolatier: Saturday, 24th April, 9-9.45am and again at 10-10.45am; $40 ($53 per hour); Yarra Glen.
• Artisan bread making: Sunday, 25th April, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Chocolate discovery class: Sunday, 25th April, 11am-midday; $48 ($48 per hour); Yarra Glen.
• Chinese dumplings class with Jo Kendray: Sunday, 25th April, 5-7pm; $70 ($35 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 27th April, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sourdough breadmaking workshop: Wednesday, 28th April, 10am-1pm; $90 ($30 per hour); Surrey Hills.
• Sourdough basics: Wednesday, 28th April, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
• Truffle and praline workshop: Thursday, 29th April, 6-10pm; $180 ($45 per hour); Blackburn.
• Vegetarian cooking class: Thursday, 29th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.

May

• Sourdough bread workshop: Saturday, 1st May, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Wild fermentation class (pickling and sauerkraut): Saturday, 1st May, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Cheese making: Saturday, 1st May, 10am-2pm; $130 ($33 per hour); Kinglake.
• Choux pastry workshop: Saturday, 1st May, 11am-12.30pm; $55 ($37 per hour); Yarra Glen.
• Indian cooking: Saturday, 1st May, 10am-3pm; $110 ($22 per hour); CERES.
• Beginners bread making: Sunday, 2nd May, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Intro to fermenting at home: Sunday, 2nd May, 10am-midday; $70 ($35 per hour); CERES.
• Cook from the Siciliano book: Wednesday, 5th May, 7-9.30pm; $129 ($52 per hour); Kew.
• The mighty booch – DIY kombucha: Thursday, 6th May, 6.30-8.30pm; $80 ($40 per hour); Fitzroy.
• Seasonal ferments: kimchi + kombucha : Saturday, 8th May, 9-11.30am; $135 ($54 per hour); Brunswick East.
• Master Vietnamese finger food: Saturday, 8th May, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Cook from the Siciliano book: Saturday, 8th May, midday-2.30pm; $129 ($52 per hour); Kew.
• Chai tea workshop: Saturday, 8th May, 2-3.30pm; $20 ($14 per hour); Alphington.
• Middle Eastern cooking: Saturday, 8th May, 3.30-5.30pm; $60 ($30 per hour); Balwyn North.
• Lets make dumplings: Sunday, 9th May, 11am-3pm; $125 ($31 per hour); Alphington.
• Vegan Italian experience – pasta and dessert class: Sunday, 9th May, 4-6.30pm; $69 ($28 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 11th May, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sourdough basics: Thursday, 13th May, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
• Dumplings workshop: Friday, 14th May, 10am-12.30pm; $90 ($36 per hour); Surrey Hills.
• Sourdough bread workshop: Saturday, 15th May, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Beginners bread making: Sunday, 16th May, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Parmesan cheese making: Sunday, 16th May, 10am-4pm; $170 ($28 per hour); CERES.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 16th May, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Cook from the Siciliano book: Wednesday, 19th May, 7-9.30pm; $129 ($52 per hour); Kew.
• Beginners cheese making class: Saturday, 22nd May, 10am-3pm; $180 ($36 per hour); Thomastown.
• Preserving the season's harvest: Saturday, 22nd May, 10am-3pm; $110 ($22 per hour); CERES.
• Cook from the Siciliano book: Saturday, 22nd May, midday-2.30pm; $129 ($52 per hour); Kew.
• Chocolate discovery class: Saturday, 22nd May, 1.30-2.30pm; $48 ($48 per hour); Yarra Glen.
• Artisan bread making: Sunday, 23rd May, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Italian pasta making: Sunday, 23rd May, midday-2pm; $74 ($37 per hour); Fitzroy.
• Cupcake decorating workshop: Monday, 24th May, 12.30-2.30pm; free; Doncaster East.
• Men in the kitchen: Monday, 24th May, 6.30-9pm; $32 ($13 per hour); Yarra Glen.
• The ultimate biscuit class: Tuesday, 25th May, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sri Lankan cooking class: Tuesday, 25th May, 6-9pm; $90 ($30 per hour); Surrey Hills.
• Ladies day in the kitchen: Thursday, 27th May, 9.30am-midday; $32 ($13 per hour); Yarra Glen.
• Become a junior chocolatier: Saturday, 29th May, 9-9.45am and again at 10-10.45am; $40 ($53 per hour); Yarra Glen.
• Sourdough bread workshop: Saturday, 29th May, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Beginners bread making: Sunday, 30th May, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Triple cream brie cheese: Sunday, 30th May, 10am-4pm; $170 ($28 per hour); CERES.
• Vegan Thai made easy: Sunday, 30th May, 10.30am-3pm; $160 ($36 per hour); Panton Hill.

June

• Slow cooking in Winter: Wednesday, 2nd June, 7-9.30pm; $129 ($52 per hour); Kew.

In Richmond

• Dumpling party: Thursday, 15th April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 15th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Street food of Asia: Friday, 16th April, 2-4.30pm; $168 ($67 per hour); Richmond.
• Japanese cooking master class: Friday, 16th April, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Saturday, 17th April, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 17th April, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 17th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 18th April, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 18th April, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 18th April, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Pasta e basta!: Tuesday, 20th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 22nd April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• A night in Rome: Thursday, 22nd April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Pizza making party: Friday, 23rd April, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 23rd April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 24th April, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 24th April, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 24th April, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• A seafood feast: Tuesday, 27th April, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 29th April, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Friday, 30th April, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 30th April, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 1st May, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 1st May, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia : Saturday, 1st May, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 2nd May, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 2nd May, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 2nd May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 6th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 7th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 7th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 8th May, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 8th May, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 8th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 9th May, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 9th May, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 9th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Thursday, 13th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Street food of Asia: Friday, 14th May, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 15th May, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 15th May, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 15th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 16th May, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 16th May, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 16th May, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Pasta e basta!: Tuesday, 18th May, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• La cucina della Sardegna: Thursday, 20th May, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 20th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Pizza making party: Friday, 21st May, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 21st May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 22nd May, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 22nd May, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 22nd May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 23rd May, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 23rd May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 27th May, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Friday, 28th May, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 28th May, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 29th May, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 29th May, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 29th May, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 30th May, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 30th May, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 30th May, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 3rd June, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Friday, 4th June, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 4th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 5th June, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 5th June, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 5th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 6th June, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 6th June, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 6th June, 6.30-9.30pm; $168 ($56 per hour); Richmond.

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