Thanks to the people who have contributed to this week’s newsletter: Emma Wasson, Gavin Shaw, Holly Gallagher, Jess Ness, Joanne Van Eeden, Kayte Kitchen, Lynn Wallace, Melissa Houselander, Nathacha Subero, Robin Gale-Baker and Vasundhara Kandpal.
Key local indigenous pollinator plants (by Robin Gale-Baker)
Attracting pollinating insects into our gardens is something that most gardeners take seriously. Many gardeners, however, know more about ‘cottage plants’ (i.e. plants originally imported from Europe and other parts of the world) than our local indigenous plants.
Here’s a list supplied by Paul Davis, the Banyule City Council Biodiversity Adviser, of local indigenous plants which are known key pollinators. Not only will they attract bees and other pollinating insects but they will also increase diversity.
Austral Indigo | Indigofera australis |
Carpobrotus modestus | Inland pigface |
Chrysocephalum apiculatum | Common everlasting |
Chrysocephalum semipapposum | Clustered everlasting |
Dianella admixta | Black-anthered flax-lily |
Dianella amoena | Matted flax-lily |
Goodenia ovata | Hop goodenia |
Pelargonium australe | Austral storks-bill |
These plants can be incorporated into any garden whether it is an Australian native one or an orchard or veggie garden or even a verge garden. They are hardy plants, capable of growing in poor conditions, require little water, don’t need fertilising or management for pests, and provide habitat for birds, insects and small animals. They also have attractive forms and flowers.
For suitable plants, check out the following nurseries:
- Candlebark in Mooroolbark. Open Wednesdays, Thursday, Friday and Sunday, 10am-2pm
- Community of Ringwood Indigenous Species Plant Nursery (CRISP) in Ringwood. Open Wednesdays and Fridays 9.30am-12:30pm plus Saturdays 10am-1pm.
- Edendale in Eltham. Open 7 days a week, 10am-4.30pm.
- Greenlink in Box Hill. Open Tuesdays and Wednesdays, 9am-midday.
- Kuranga in Mount Evelyn. Open 7 days a week, 8.30am-5pm.
- La Trobe University’s Indigenous Plant Nursery in Bundoora, which has around 300 species of indigenous plants from the middle and lower Yarra catchment. Open Sunday to Friday 10am-3pm.
- Victorian Indigenous Nurseries Coop (VINC) in Fairfield. Open Mondays, Tuesdays and Sundays 10am-3pm plus Saturdays 9am-4pm (except public holidays).
Abbotsford Farmers’ Market is no more
Melbourne Farmers Markets have announced that the Abbotsford Farmers’ Market has been closed permanently. It is not clear why. This is obviously sad news.
They have also announced that there won’t be any Carlton Farmers’ Markets during February.
What’s the best gin in Australia?
Well, according to recent World Gin Awards, the answer is Hillmartin Distillery’s rare dry gin. Hillmartin Distillery are a father daughter duo (Gavin and Amy Shaw) who are based in Plenty. Amongst other places, you can buy their gin at Eltham Farmers’ Market (on the 1st or 3rd Sundays) and at Nillumbik Cellars (in Diamond Creek). Congratulations Gavin and Amy!
Live near Preston and want to volunteer?
DIVRS in Preston is looking for an experienced propagator to join their propagation team. DIVRS grow food for food relief across four gardens in Darebin and do almost all their own propagation on site at 285 High Street, Preston. This is a volunteer role on Tuesday afternoons, 1-3pm, and will involve some general gardening as well. They’re always looking for gardeners of any level of experience to volunteer across the week at their various sites. For more information or to join the team, contact Holly Gallagher by phone (0402 353287) or email (urbanfood@divrs.org.au).
Do you know?
Joanne Van Eeden has just build her own polycarbonate hot house for growing vegetables all year round. But using it is more complicated that it first appears. Does anyone know of a good book or article on hot house growing for her to read? Email your replies.
Yes, you did know (sort of!)
Last week Kristine Hendley asked if anyone had experience in growing fruit trees in rocky areas or, alternatively, in wicking beds.
Re rocky areas, I (Guy) responded: “This is a common problem for many of us. I dig a large hole (using a mattock if necessary), at least twice the diameter of the root ball, and fill it with a mixture of potting mix and the original clay soil/rock. Near the centre of the hole is pure potting mix, with the proportion that is clay soil/rock then increasing as one moves away from the centre. The idea is to avoid any sort of discontinuity of soil composition which would then act as a barrier for the roots.”
Re wicking beds, Kayte Kitchen responded: “I have had a fair bit of success growing fruit trees in IBC wicking beds in various versions. All dwarf trees but a full range. We grow all of our produce in IBCs now as we have large eucalyptus trees and clay soil that affected our in-ground gardens. You are welcome to come and have a look anytime, I live in Greensborough.”
Every newsletter needs a good picture
Newsletter reader suggestion
Lynn Wallace suggests that you read this article about restoring native grasslands. She thinks that the article is fascinating and notes that it is skewed towards urban backyard situations. It includes a list of native plants that spread readily from seeds and rhizomes.
Some single use plastics are now banned in Victoria
As per the State Government’s website, the ban covers single-use plastic drinking straws, cutlery, plates and drink stirrers plus food service items and drink containers made from expanded polystyrene.
Which link was clicked most times in the last newsletter?
The most popular link in the last newsletter was Angelo’s article on how to stop mint from spreading in the garden.
Joke (or pun) of the week
Submitted by Olaf Falafel: I swear it was easier to split the atom than to cut a pickled onion on a plate.
Regular activities over the coming week
Farmers’ markets
- Saturday: Coburg.
- Sunday: Alphington, Eltham and Heathmont.
Food swaps
- Saturday: Bayswater North, Brunswick East, Collingwood, Heidelberg West, Fitzroy, Mernda, Rosanna and Warrandyte.
- Sunday: Blackburn, Montmorency and Regent (Reservoir).
Community gardens
Note that not all the community garden events below may be happening as some gardens take the month of January off.
- Thursday: Diamond Valley Library (Greensborough), Edible Hub (Hurstbridge), SEEDs (Brunswick) and Whittlesea.
- Friday: Reynard Street (Coburg) and West Brunswick.
- Saturday: Links (Lalor), Macleod, Reynard Street (Coburg) and Thrive (Diamond Creek).
- Sunday: Fawkner Food Bowls, Northcote Community, Pentridge (Coburg) and Regent (Reservoir).
- Monday: SEEDs (Brunswick) and Whittlesea.
- Tuesday: Panton Hill and Watsonia Library.
- Next Wednesday: Living & Learning Eltham, Macleod, Newton Street (Reservoir), Span (Thornbury) and Sylvester Hive (Preston) .
Not local but interesting
Growing lions mane mushrooms at home; Saturday, 4th February, 10-11.30am; $60 ($40 per hour); Kensington.
You will mix up your own 4kg bag of lions mane mushroom. Suitable for both beginners and seasoned growers.
Corrections and clarifications
Growing food in small spaces (9 sessions); on 9 consecutive Fridays, starting 3rd February, 9.30am-1.30pm; free; Fawkner.
The title of this event is Growing food in small spaces, not growing plants in small spaces as previously stated. Sorry Melissa!
Upcoming face-to-face events – not cooking
Tea and chocolate pairing experience; Sunday, 5th February, 2-3.15pm; $75 ($60 per hour); Brunswick.
Taste around 10 different types of teas and chocolates. Discover how you can pair tea and chocolate according to a flavour tea wheel by contrasting, complementing or enhancing. Match teas with chocolates and brownies from Ratio Cocoa Roasters.
Bio-craft workshop; Friday, 10th February, 6-8pm; $81 ($41 per hour); Brunswick.
Awareaway, I Am Flora and Brunswick Daily have teamed up to bring you a workshop where you will learn about sustainability, regenerative products and circular processes. You will craft your own hanging planter or pair of earrings from a locally grown gourd whilst chatting about sustainability. Wine, kombucha and light snacks will be served.
Urban food gardening group (9 sessions); Tuesdays, starting 7th February, midday-4pm; $120 ($3 per hour); Coburg.
Learn the foundations of growing plants by working in a fun and relaxed environment. Organised by Reynard Street Neighbourhood House.
Introduction into wines; Saturday, 11th February, 3-5pm; $32 ($16 per hour); Northcote.
They will take you through the basics of wine, from how to taste to the processes behind your favourite drop. The session will include 8 very different wines to demonstrate the difference in grapes and wine making techniques.
Prepare for autumn planting; Thursday, 16th February, 11am-midday; free; Greensborough.
Find out what to plant and how to prepare your garden for your autumn vegetables.
Bio Gro tour; Thursday, 23rd February, 9am-midday; free; Doncaster.
Bio Gro is the facility which will recycle Manningham’s food and garden waste (FOGO) into compost. See first-hand how your food and garden waste will be processed and ask any questions along the way. The tour will include bus transport to and from the Bio Gro organics facility in Dandenong South.
Learn to make wine (3 sessions); Saturdays, 25th February 9am-midday, 11th March 9-11am and 25th March 9-11am; $50 ($7 per hour); Eltham.
Learn about the art of winemaking using a fruit available throughout the year – raspberries (the frozen kind). The techniques taught can be applied to all types of winemaking. Follow the instructors as they take you through the process and, over the sessions, you will make your first wine. Enjoy samples of different wines that can be made from local produce along the way. Organised by the Eltham & District Winemakers Guild.
The Prosecco Festival; Saturday, 25th February, 11am-8.30pm; $70; Abbotsford.
There will be around 30 different proseccos to taste and all tastings are included in the ticket price. There will also be food and music.
Introduction to permaculture; Sunday, 26th February, 10am-midday; free; Coburg.
Learn the basics of permaculture with Karen Sutherland, from Edible Eden Design.
Whittlesea Garden Expo; Saturday, 4th March and Sunday, 5th March, both 9am-3pm; $10; Whittlesea.
Guest speakers: Millie Ross, Chloe Thomson and Nathan Stewart. Around 40 stalls, including plants, flowers, pots, garden tools, garden design and garden art. Food, music and drinks.
Weight management – a calorie density approach; Sunday, 5th March, midday-1.30pm; free; Eltham.
Jenny Cameron will talk about using a calorie density approach to losing weight and strategies to avoid falling into the ‘pleasure trap’ of our modern food supply. Organised by Green Karma.
Healthy eating and nutrition; Wednesday, 8th March, 2.30-3.30pm; free; Doncaster East.
Learn how to energise your day through healthy eating habits, basic nutrition principles and how you can get the most out of your meals every day. Organised by Pines Learning.
Basic inoculation workshop; Saturday, 11th March, 10am-midday; $87 ($44 per hour); Alphington.
You will get a hands-on go at inoculating your own mushrooms. You will also be given a tour of the mushroom farm. Take a clean 2-10L bucket with a lid and some gloves. Organised by The Mushroomery.
In-depth mushroom cultivation workshop; Sunday, 12th March, 10am-4pm; $165 ($28 per hour); Alphington.
You will learn the growing methods for oyster mushrooms, including inoculation, sterilisation and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures. You will also be given a tour of the mushroom farm. Take a clean 5-10L bucket with a lid and some gloves. Organised by The Mushroomery.
Open Farm Day; Saturday, 18th March, 10am-4pm; free; Edendale.
Locally based farmers, producers and growers will be on hand to share their wisdom about local farming in the Green Wedge, with demonstrations, workshops and a range of local products to buy. There will also be farm animals, street performers, live music and face painting. The participating businesses will include Apted’s Orchards, Balloonaversal, Billy Van Creamy, Buttermans Track Winery, Hildebrand Grove, Naturally Goat, Oz Tibet Kitchen, Provenir, Quists Coffee, The Basin Backyard, The Snake Hunter and Valley Rural.
The Herb and Chilli Festival; Saturday, 18th March and Sunday, 19th March, both 10am-5pm; $27; Wandin.
This festival will celebrate all things related to herbs and chillies. There will be stalls, demonstrations, talks, tastings, music and dance. There will be around 80 exhibitors.
Introduction to permaculture (2 sessions); Sundays, 19th and 26th March, 10am-3pm; $120 ($10 per hour); Coburg.
Learn permaculture fundamentals in this hands-on course, combining concepts and practices of sustainability, gardening, horticulture, ecology, community development and design thinking. Organised by Reynard Street Neighbourhood House.
In February
- Mushroom growing 101; Wednesday, 1st February, 6.30-9.30pm; $160 ($53 per hour); Collingwood.
- Design sustainable food systems (10 sessions); consecutive Thursdays, starting 2nd February, 5-8pm; $120 ($4 per hour); Coburg.
- Rosé blending workshop; Thursday, 2nd February, 6-8pm; $49 ($25 per hour); Brunswick East.
- Growing food in small spaces (9 sessions); on 9 consecutive Fridays, starting 3rd February, 9.30am-1.30pm; free; Fawkner.
- Summer fruit tree pruning; Saturday, 4th February, 9am-1pm; $65 ($19 per hour); Eltham.
- Digital food storytelling workshop; Saturday, 4th February, 10am-2pm; free; Epping.
- Youth world food garden – food for everyone; Saturday, 4th February, 2-5pm; free; Preston.
- Edible weeds; Sunday, 5th February, 10am-midday; $60 ($30 per hour); CERES.
- Tea and chocolate pairing experience; Sunday, 5th February, 2-3.15pm; $75 ($60 per hour); Brunswick.
- Urban food gardening group (9 sessions); Tuesdays, starting 7th February, midday-4pm; $120 ($3 per hour); Coburg.
- Bio-craft workshop; Friday, 10th February, 6-8pm; $81 ($41 per hour); Brunswick.
- Permaculture Design Course (100 hours); starting Saturday, 11th February, 9.30am-4.30pm; $2,100 ($21 per hour); CERES.
- Urban permaculture garden tour; Saturday, 11th February, 10-11am; $15; Ringwood.
- Keeping backyard chickens; Saturday, 11th February, 10am-midday; free; Wollert.
- Urban foraging; Saturday, 11th February, 10am-12.30pm; $85 ($34 per hour); Forest Hill.
- Forage harvest walk; Saturday, 11th February, 10am-1pm;$36 ($12 per hour); Coburg.
- Urban wine walk; Saturday, 11th February, midday-4pm; $80; Richmond.
- Introduction into wines; Saturday, 11th February, 3-5pm; $32 ($16 per hour); Northcote.
- Urban foraging; Sunday, 12th February, 10am-12.30pm; $85 ($34 per hour); Forest Hill.
- Prepare for autumn planting; Thursday, 16th February, 11am-midday; free; Greensborough.
- Growing itty bitty greens; Thursday, 16th February, 6-7pm; $27 ($27 per hour); Brunswick.
- Introduction to beekeeping (2 sessions); Saturday, 18th February, 9.30am-4.30pm and Saturday, 25th February, 10.30am-12.30pm; $225 ($25 per hour); Forest Hill.
- Beeswax wrap workshop; Saturday, 18th February, 10am-midday; free; Ringwood.
- Urban foraging; Saturday, 18th February, 10am-12.30pm; $85 ($34 per hour); Forest Hill.
- Kitchen medicine – garden farmacy; Saturday, 18th February, 10am-2.30pm; $120 ($27 per hour); CERES.
- Vegetable gardening 101; Saturday, 18th February, 2-3pm; $15; Ringwood.
- Autumn edible gardening; Sunday, 19th February, 10am-midday; $30 ($15 per hour); Forest Hill.
- Bio Gro tour; Thursday, 23rd February, 9am-midday; free; Doncaster.
- Presenting the Merri-bek community food hub; Thursday, 23rd February, 6-8pm; $15; Coburg North.
- Learn to make wine (3 sessions); Saturdays, 25th February 9am-midday, 11th March 9-11am and 25th March 9-11am; $50 ($7 per hour); Eltham.
- End of summer fruit tree pruning; Saturday, 25th February, 10am-1pm; $30 ($10 per hour); Forest Hill.
- Prevent and manage cancer with food; Saturday, 25th February, 11am-12.30pm; free; Eltham.
- The Prosecco Festival; Saturday, 25th February, 11am-8.30pm; $70; Abbotsford.
- Wicking beds workshop; Saturday, 25th February, 1.30-3.30pm; free; Kilsyth.
- Introduction to permaculture; Sunday, 26th February, 10am-midday; free; Coburg.
- Growing native edibles workshop; Monday, 27th February, 6.30-8pm; free; Richmond.
In March
- Complete urban farmer (14 sessions); weekly sessions starting Wednesday, 1st March, 9am-3pm; $895 ($11 per hour); CERES.
- Complete urban farmer (14 sessions); weekly sessions starting Thursday, 2nd March, 9am-3pm; $895 ($11 per hour); CERES.
- Whittlesea Garden Expo; Saturday, 4th March, 9am-3pm; $10; Whittlesea.
- Beginning beekeeping course; Saturday, 4th March, 9.30am-4pm; $252 ($39 per hour); Edendale.
- Whittlesea Garden Expo; Sunday, 5th March, 9am-3pm; $10; Whittlesea.
- Prevent and manage cancer with food; Sunday, 5th March, 11am-12.30pm; free; Fitzroy North.
- Weight management – a calorie density approach; Sunday, 5th March, midday-1.30pm; free; Eltham.
- Introduction to horticultural permaculture (4 sessions); Every Tuesday for 4 weeks, starting 7th March, 10am-2.30pm; $60; Edendale.
- Healthy eating and nutrition; Wednesday, 8th March, 2.30-3.30pm; free; Doncaster East.
- Basic inoculation workshop; Saturday, 11th March, 10am-midday; $87 ($44 per hour); Alphington.
- In-depth mushroom cultivation workshop; Sunday, 12th March, 10am-4pm; $165 ($28 per hour); Alphington.
Regular events
- Beekeeping workshop; roughly once a month on Saturdays, 1-4pm; $85 ($28 per hour); Brunswick East.
- Carlton aperitvio food tour; every Fridays, 5-7pm; $139 ($70 per hour); Carlton.
- Eltham trials (walking food tour); various Saturday mornings and Thursday evenings; $65 ($22 per hour); Eltham.
- Flavours of Coburg food tour; 3rd Saturday of each month, 10am-1pm; $65 ($22 per hour); Coburg.
- Ratio Cocoa Roasters behind the scenes chocolate factory tour; various Fridays and Saturdays; $20 ($14 per hour); Brunswick.
- Truffle workshop at Ratio Cocoa Roasters; 3rd Sunday of each month, 11am-1pm; $75 ($38 per hour); Brunswick.
Upcoming face-to-face events – cooking
Cooking class (8 sessions); Wednesdays, 8th February to 29th March, 1-3pm; $160 ($10 per hour); Ringwood.
Shabina will teach you how to shop for, and use, whole, nutrient-dense ingredients to create meals that are both good for you and taste good. You will learn how to balance flavours, textures and colours. You will also learn how to read nutrition labels and how to plan meals that are tailored to your dietary needs.
Laksa + Hanoi spring rolls masterclass; Thursday, 9th February, 6.30-9pm; $128 ($51 per hour); Brunswick.
Linh and June will show you have to make both laksa and Hanoi spring rolls. You will also get to take home a sample of their laksa paste.
Sour pickle M.O.B.; Friday, 3rd March, 6.30-8.30pm; $95 ($48 per hour); Fitzroy North.
They will pile the table high with pickles, make the brine, set out the spices and have 3 litre jars ready. Go along and talk about lacto-fermented pickles – versus heat and vinegar – eat a pickle and take home your own 3 litre stash. M.O.B. stands for ‘mingling over bacteria’.
Passata making day; Saturday, 4th March, 10am-1.30pm; $100 ($29 per hour); Bundoora.
Get ready for a fun day. The class will include a step-by-step demonstration of how to prepare the passata sauce.
Home made miso M.O.B.; Friday, 10th March, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.
They will have the beans soaked and cooked, the koji and salt weighed, jars ready and music on. You will mash and squish and roll and throw – ready to go home with 1.5 litres of miso that can be ready to eat within 3 months – ferment for longer if you like. Enjoy its taste over different periods of fermentation. M.O.B. stands for ‘mingling over bacteria’.
Advanced sourdough bread; Saturday, 11th March, 10am-12.30pm; $80 ($32 per hour); Park Orchards.
You will make a seeded sourdough loaf, demonstrated by Nadine. There will be samples of different sourdough loaves to try, including a fruit loaf and olive and herb. You will need to bring a container to take home your dough to bake at home. Organised by Park Orchards Community House.
Sourdough hot cross buns and spicy kvass; Sunday, 12th March, 11am-2pm; $270 ($90 per hour); Fitzroy North.
Michael James will show you how to make sourdough hot cross buns. They will not be baking them at the class as they need prove overnight but they will give you some of the sourdough starter to take home and some buns to bake. Sharon Flynn will then make Easter kvass using stale-ish HXBs, charing then brewing them. Go home with a jar of kvass to ferment.
Sweet treats; Sunday, 12th March, 6-10pm;$165 ($41 per hour); Bundoora.
Learn how to make a number of different traditional Italian desserts, namely ciambelle (traditional Italian donuts), cannoli filled with Italian cream, and amaretti (almond biscuits).
Recipes to reduce food waste; Wednesday, 15th March, 10-11.30am; free; Ringwood.
This workshop will cover: ideas for using random leftovers so nothing in your fridge goes to waste; tips for waste free packed lunches; how to get your portions right to avoid waste; and how to make a quick and easy zero waste meal out of leftovers.
Preserving with Maria; Saturday, 18th March, 10am-1pm; $165 ($55 per hour); Mount Evelyn.
You will make jams, pickles, sauces and bottle the best of locally produced organic fruit. You will learn how to sterilise bottles to keep your preserves safe and understand why these techniques work. You will also gain an understanding of how different preserving methods can make a significant difference to the flavour and quality of the food. You will take home a jar of each preserve made.
French patisserie – fraisier; Saturday, 18th March, 10am-2pm; $135 ($34 per hour); Lower Templestowe.
Tish will pass on her techniques for making fraisier, which is a dessert made with fresh strawberries, genoise sponge, diplomat cream and strawberry syrup. A sandwich lunch is included.
Tomato passata making workshop; Sunday, 19th March, 10am-1pm; $20 ($7 per hour); Watsonia.
You will learn how to process tomatoes, sterilise jars/bottles and how to seal them. You will then have a pasta lunch. Take along some glass jars with lids (if you have some).
Deluxe Asian seafood class; Sunday, 19th March, 10am-2.30pm; $200 ($44 per hour); Panton Hill.
Presenter: Kelly Meredith from Under The Pickle Tree. It is the sauces that give Asian food their flavour and by the end of class you will be able to make punchy Asian sauces. The menu: grilled scallops or mussels with a XO sauce; whole deep fried Australian barramundi with a three flavoured chilli tamarind sauce and deep-fried Thai basil; tart green mango salad with a rice vinegar dressing and crispy fish floss; and choo chee prawn curry.
Vietnamese egg roll – cooking class; Tuesday, 21st March, 10-11.30am; $28 ($19 per hour); Doncaster East.
Learn the art of making crispy, crunchy and savoury Vietnamese egg rolls.
Gozleme and baklava workshop; Tuesday, 21st March, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
Arzu will teach you how to make gozleme and baklava from scratch. Turkish coffee will be served. Includes ingredients. BYO some containers (you will be going home with what you cook, usually about 1.2 kg of baklava and 3-4 gozlemes), apron and oven tray. Organised by Trentwood at the Hub.
In February
- The cook program (10 sessions); 10 consecutive Thursdays starting 2nd February, 9.30am-1.30pm; $50 ($1 per hour); Brunswick.
- Cooking on a budget (10 sessions); consecutive Thursdays, starting 2nd February, 1.30-4.30pm; $100 ($3 per hour); Coburg.
- Vegan tasting session with Betty Chetcuti; Thursday, 2nd February, 7-8pm; free; Watsonia.
- Sourdough bread baking; Saturday, 4th February, 9am-5pm; $190 ($24 per hour); CERES.
- Cooking class (8 sessions); Wednesdays, 8th February to 29th March, 1-3pm; $160 ($10 per hour); Ringwood.
- Milk kefir magic; Wednesday, 8th February, 6.30-8.30pm; $120 ($60 per hour); Fitzroy North.
- Sourdough basics; Thursday, 9th February, 6.30-8.30pm; $120 ($60 per hour); Collingwood.
- Laksa + Hanoi spring rolls masterclass; Thursday, 9th February, 6.30-9pm; $128 ($51 per hour); Brunswick.
- Sourdough bread; Saturday, 11th February, 10am-12.30pm; $75 ($30 per hour); Park Orchards.
- A Palestinian feast with Aheda; Sunday, 12th February, 3-7pm; $5; Coburg.
- Italian cooking (2 sessions);Thursdays, 16th and 23rd February, both 6-9pm; $195 ($33 per hour); Surrey Hills.
- Sourdough bread workshop; Saturday, 18th February, 9-11.30am; $185 ($74 per hour); CERES.
- The art of Thai salads; Saturday, 18th February, 3-7pm; $160 ($40 per hour); Panton Hill.
- Vegan cheese making; Sunday, 19th February, 10am-3pm; $120 ($24 per hour); CERES.
- Thai beef salad – cooking class; Tuesday, 21st February, 10-11.30am; $28 ($19 per hour); Doncaster East.
- Indian cooking – Punjabi (2 sessions); Wednesday, 22nd February and Wednesday, 1st March, both 6.30-8.30pm; $118 ($30 per hour); Panton Hill.
- Truffle and praline workshop; Tuesday, 23rd February, 6-10pm; $180 ($45 per hour); Blackburn.
- Mediterranean summer cooking; Thursday, 23rd February, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
- How to make fresh gnocchi; Thursday, 23rd February, 6.30-8.30pm; $36 ($18 per hour); Lower Templestowe.
- Farmhouse sake / doburoku night; Friday, 24th February, 6.30-8.30pm; $125 ($63 per hour); Fitzroy North.
- Sourdough bread making; Saturday, 25th February, 10am-12.30pm; $64 ($26 per hour); Lower Templestowe.
- Growing and cooking with bushfoods; Saturday, 25th February, 10am-3pm; $120 ($24 per hour); CERES.
- Kombucha workshop; Saturday, 25th February, 11am -midday; free; Ringwood.
- Beginners cheese making at home; Sunday, 26th February, 10am-3pm; $240 ($48 per hour); CERES.
- Flavours of Middle Eastern cooking; Tuesday, 28th February, 6-9pm; $65 ($22 per hour); Hawthorn.
In March
- French patisserie – macarons; Wednesday, 1st March, 6.30-8.30pm; $80 ($40 per hour); Lower Templestowe.
- Sour pickle M.O.B.; Friday, 3rd March, 6.30-8.30pm; $95 ($48 per hour); Fitzroy North.
- Food preservation techniques; Saturday, 4th March, 10am-12.30pm; free; Wollert.
- Filled pasta with Piera; Saturday, 4th March, 10am-1pm; $140 ($47 per hour); Thomastown.
- Passata making day; Saturday, 4th March, 10am-1.30pm; $100 ($29 per hour); Bundoora.
- Food for mind and gut; Saturday, 4th March, 10am-2.30pm; $120 ($27 per hour); CERES.
- FFS … ferment four staples; Saturday, 4th March, 1-5pm; $365 ($91 per hour); Fitzroy North.
- Goi ga: Vietnamese poached chicken salad; Saturday, 4th March, 5-8pm; $85 ($28 per hour); Panton Hill.
- Vegan cooking Italian style; Sunday, 5th March, 10am-3pm; $120 ($24 per hour); CERES.
- Home made miso M.O.B.; Friday, 10th March, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.
- Advanced sourdough bread; Saturday, 11th March, 10am-12.30pm; $80 ($32 per hour); Park Orchards.
- Sourdough hot cross buns and spicy kvass; Sunday, 12th March, 11am-2pm; $270 ($90 per hour); Fitzroy North.
- Sweet treats; Sunday, 12th March, 6-10pm;$165 ($41 per hour); Bundoora.
- Recipes to reduce food waste; Wednesday, 15th March, 10-11.30am; free; Ringwood.
Regular classes
- Artisan bread making; various Sundays, 8am-2pm; $230 ($38 per hour); Abbotsford.
- BBQ classes; various days and times; $135-150 ($45-50 per hour); Brunswick East.
- Become a junior chocolatier; various days and times; $40 ($53 per hour); Yarra Glen.
- Beginners bread making; various Sundays, 8am-2pm; $230 ($38 per hour); Abbotsford.
- Chocolate discovery class; various days and times; $48 ($48 per hour); Yarra Glen.
- Chocolate making workshop; various Thursdays, Fridays and Saturdays; $152 ($38 per hour); Blackburn.
- Chocolate making workshop; various Saturdays and Sundays; $125 ($63 per hour); Box Hill North.
- Kombucha brewing workshop; last Thursday of each month, 7-11pm; $54 ($14 per hour); Brunswick.
- La Cucina di Sandra (Italian); various evenings, 6.30-10.30pm; $120 ($30 per hour); Richmond.
- Otao Kitchen (many different classes); various dates, times and prices but mostly 3 hours long and $197; Abbotsford.
- Rosa’s cooking classes; various Saturdays and Sundays, 10.15am-3pm; mostly $165 ($35 per hour); Bundoora.
- Tea blending; various Sundays; $75 ($60 per hour); Brunswick.
- The ultimate biscuit class; various Tuesdays, 10am-3pm; $162 ($32 per hour); Blackburn.
- Wild fermentation class and edible forest tour; 1st Saturday of each month, 10am-1pm; $85 ($28 per hour); Dixons Creek.