LFC News July 21 2021

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).

Lucinda makes simple sourdough bread

Lucinda Flynn’s latest article on our web site is about how to make sourdough bread. Here’s her introduction: “There must be hundreds of ways to make sourdough, all with different methods, tips and tricks. Being someone who generally goes for the quick and easy version, mine is so simple I can literally make a loaf in 5 minutes.”

As with many of Lucinda’s articles, she provides a step-by-step process, with photos accompanying each step. In this case:

1. Get yourself some sourdough starter.
2. Feed the starter every day for a few days until full.
3. Re-activate the starter (if you forgot to feed it).
4. Mix the starter with flour and water and then set aside overnight.
5. Add flour and salt to taste, knead and put into bread pans.
6. Set aside to rise double.
7. Cook.
8. Eat.

Read the full article.

Jaimie’s edible plant of the month – aronia berries (chokeberries)

For the month of July I couldn’t go past the aronia berries, probably because the red variety is still hanging on the tree through winter looking stunning.

The common name for aronia berry is chokeberry because they can be quite astringent with a sharp drying affect in your mouth. But don’t let this deter you as they are packed full of nutrients, with more antioxidants than blueberries. The health benefits include anti-cancer, anti-diabetic, organ health, artery and blood vessel health. They are also packed full of vitamins and minerals.

Aronia berries are really hardy in our climate, having originated in North America and being grown extensively in East Europe. There are three species:

• Aronia melanocarpa (aka Photinia melanocarpa), black chokeberry.
• Aronia arbutifolia (aka Photinia pyrifolia), red chokeberry.
• Aronia prunifolia (aka Photinia floribunda), purple chokeberry

We have the black and red species in the Edible Forest and are in the process of acquiring the purple species.

The black species fruits first and has more astringent qualities but we find that this species is the best for using in recipes. Some recipes we have made so far include a vinaigrette, cordial and (when mixed with blueberries) a great jam! Once cooked, the astringency goes away and the flavour is quite nice.

The red species fruits much later and holds onto the shrub through winter, giving us fresh fruit for smoothies, etc. It is much less astringent than the black species and can even be eaten raw with ease. It also puts on a great autumn colour show.

I’m looking forward to working with the purple species and seeing the differences.

I would definitely recommend this hardy unique shrub in any Melbourne garden, especially for those that like to preserve and be more self-sustainable.

* * * * *

Watch Jaimie’s video about aronia berries.

Jaimie Sweetman is Head Gardener of the Edible Forest located on the Yarra Valley Estate in Dixons Creek. Tours of the Edible Forest, often led by Jaimie, take place on all days except Sundays – read more and book your place on a future tour.

A new video about the Food is Free initiative in Ringwood East

Whilst some people like to read words, others like to watch videos. For the latter, Food is Free Ringwood East organiser (and newsletter reader) Naomi Walsh recently published a short video about the Food is Free initiative in Ringwood East. For the former, we have an introductory page about Food is Free on our website.

Some possible new adventures for you

Organic Fix is up for sale

Organic Fix, the organic, health store in Eltham, is up for sale. If you are interested in potentially taking it over, ring Lynn-eva on 9424 1861.

The Monty Hub Project needs some more investors

The Monty Hub Project is a not-for-profit venture to try and establish a community hub at the old St Andrews Uniting Church in Montmorency. The idea is that it will be community owned and operated as a co-operative. The members already include Local Food Connect, Montmorency Community Group and Montmorency Biodiversity Group. The next step is to buy the property, which they have an option to do on 18th August. But, to achieve this, they need to raise some more money. Read their investment prospectus. If you want to support this project financially, there are two options. First, you can join the co-operative as a founding member, whereby you purchase a $5,000 share; read more about this option and potentially apply. Alternatively, you can donate any amount that you want.

Going Green Solutions is still up for sale

This is a well-known, local eco-business (shop in Hurstbridge plus e-commerce site). “This is your opportunity to step into a fully functioning, award winning and highly regarded business in the eco-retail space. Work at something you love with awesome customers who share your passion!” $280,000 ONO. For a chat or for more information, contact Lucinda Flynn by email (lucinda@goinggreensolutions.com.au).

What do you suggest?

Uses for excess grapefruit

Julie Martin has lots of spare grapefruit. Other than make (yet more) marmalade, what should she do with them? Email your answers.

Uses for fragrance water from boiled limes?

Hanh Truong has written in: “I’m pickling limes for the first time and, to remove the zest and the bitter taste, I cook them in boiling water for 2 minutes. After I take out the limes, the water smells beautiful and zesty. It seems such a waste to pour the water down the drain. What else could I do with the fragrance water?” Email your answers.

Guess the leafy greens

Chloe Thomson recently posted on her Facebook page a photo of the leaves of 10 leafy greens that she is currently growing and asked her readership to name them. Click the leftmost picture on the right to look at the 10 leaves, then try and name them, then click the rightmost picture to see how many you got right. FWIIW, I got 8 out of 10 right.

Some suggested reading

Richard Kottek suggests that you read this article about grafting tomato plants onto native kangaroo apple shrubs.

Flourless orange and almond cake (by Jen Willis)

This recipe is by Jen Willis from Heidelberg and originally appeared in the Sustainable Macleod newsletter. It is timely because of the great citrus season that some of us are having this year.

Ingredients

2 whole oranges (washed)
5 eggs
2½ cups of almond meal or 250g of raw whole unsalted almonds blitzed up
1 heaped teaspoon of baking powder
1¼ cups of white or caster sugar

Method

Cover the whole oranges in a pan with water. Boil for 15 minutes.

Pour off the water and replace with fresh water. Boil for another 15 minutes. The double boiling of the oranges removes some of the bitterness from the peel.

Drain and wait until the oranges are cool enough to handle.

Pre-heat your oven to 170degC and grease (well!) a large cake tin.

Cut the oranges into chunks and remove any visible seeds. Place into a food processor and blitz until smooth (scraping down the sides if needed).

Add the other ingredients to the food processor and pulse enough just to mix them together.

Pour into a cake tin and bake for an hour.

Rest in the tin for at least 20 minutes before turning out so it can firm up.

Garnish with orange rind, icing sugar, slivered almonds or serve plain. In a cafe that I (Jen) once worked in, we used to simmer orange rind in a saucepan with orange juice and sugar to make a syrup and pour it over the cake while it was still in the tin cooling.

Keeps well for at least 4-5 days in a sealed tin.

If you don’t have a large cake tin you could use two smaller ones and reduce the cooking time.

Which link was clicked most times in the last newsletter?

The most popular link last week was Angela Chung’s article on creating a beautiful, functional and plastic-free pantry.

Joke (or pun) of the week

What did the apple skin say to the apple? I’ve got you covered.

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.

In the list below, events costing $10 or less are in bold.

For Covid-related reasons, some of the events below may have been cancelled or deferred.

Upcoming events – not cooking

Newly announced

• Apple scion sales and grafting demo: Saturday, 7th August, 10am-midday; $5; CERES.
• Australian plants expo: Saturday, 11th September, 10am-4pm; $5; Eltham.
• Seed saving workshop: Saturday, 11th September, 10-11.30am; free; Whittlesea.
• Nutrition gardening with Donna Livermore: Saturday, 11th September, 10am-3pm; $75 ($15 per hour); Edendale.
• Beekeeping workshop: Saturday, 11th September, 2-4.30pm; $85 ($34 per hour); Brunswick East.
• Australian plants expo: Sunday, 12th September, 10am-4pm; $5; Eltham.

July

• Wild fermentation class and edible forest tour: Saturday, 31st July, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Set up a worm farm: Saturday, 31st July, 2-3pm; free; Edendale.

August

• Build a bee hotel: Sunday, 1st August, 2.30-4.30pm; $100 ($50 per hour); Fitzroy.
• Bus trip to the Edible Forest: Thursday, 5th August, 9.30am-2.30pm; $10; Whittlesea then Dixons Creek.
• Attracting pollinators to your garden: Thursday, 5th August, 6.30-8.30pm; free; Camberwell.
• Sustainability 101 – understanding food, water, energy and waste systems (6 sessions): 6 sessions, starting Friday, 6th August, 9.30am-12.30pm; $90 ($5 per hour) or $60 concession; Preston.
• Make your own propagation box: Saturday, 7th August, 10.30-11.30am; free; Whittlesea.
• Introduction to winemaking course (4 sessions): starting Saturday, 7th August and ending Saturday, 18th September, each 2-4pm; $20; online.
• Farmers market workshop series – planning for growth: Tuesday, 10th August, 10-11.30am; $40 ($27 per hour); Alphington.
• Beekeeping for beginners: Thursday, 12th August, 6.30-8.30pm; free; Camberwell.
• Flavours of Coburg food tour: Saturday, 14th August, 10am-1pm; $49 ($16 per hour); Coburg.
• Kitchen gardens for schools and the community: Saturday, 14th August, 10am-3pm; $110 ($22 per hour); CERES.
• Bee hotel workshop: Saturday, 14th August, 10.30-11.30am; free; Whittlesea.
• Pick and eat – winter harvest: Saturday, 14th August, 10.30am-12.30pm; $41 ($20 per hour); Bulleen.
• Bakery Hill whisky distillery tour and tasting: Sunday, 15th August, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Beekeeping – beyond the basics: Thursday, 19th August, 6.30-8.30pm; free; Camberwell.
• Edible weeds walk: Saturday, 21st August, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 21st August, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Growing fruit and veggies in small spaces: Sunday, 22nd August, 9.30am-12.30pm; $50 ($17 per hour); Bulleen Art and Garden.
• Bakery Hill whisky distillery tour and tasting: Sunday, 22nd August, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – promotion – customers and community: Tuesday, 24th August, 10-11.30am; $40 ($27 per hour); Alphington.
• Permaculture workshop: Saturday, 28th August, 9.30am-2.30pm; $90 ($18 per hour); Park Orchards.
• Introduction to growing vegetables: Saturday, 28th August, 10am-3pm; $115 ($23 per hour); Surrey Hills.
• Edible weeds walk: Saturday, 28th August, 10.30am-12.30pm; $25 ($13 per hour); Brunswick East.
• Edible weeds walk: Saturday, 28th August, 1.30-3.30pm; $25 ($13 per hour); Brunswick East.
• Complete urban farmer (14 sessions) : starting Wednesday, 1st September, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.

September

• Permaculture Design Course with Pete the Permie (12 sessions): starting Thursday, 2nd September, 9am-4.30pm; $595 ($7 per hour); Ringwood.
• Complete urban farmer (14 sessions): starting Friday, 3rd September, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
• Sri Lankan cooking class: Friday, 3rd September, 1-3pm; $90 ($45 per hour); Surrey Hills.
• Beeswax wraps with Emma Grace: Friday, 3rd September, 7-9pm; $75 ($38 per hour); Surrey Hills.
• The art of espalier: Saturday, 4th September, 9.30am-midday; $55 ($22 per hour); Bulleen Art and Garden.
• Flavours of Coburg food tour: Saturday, 4th September, 10am-1pm; $49 ($16 per hour); Coburg.
• Organic vegetable gardening: Saturday, 4th September, 10am-3pm; $220 ($44 per hour); CERES.

Upcoming events – cooking

Newly announced

• Cheesemaking workshop: Wednesday, 1st September, 10am-midday; $50 ($25 per hour); Bayswater North.
• Fermented vegetables: Saturday, 4th September, 10am-1pm; $85 ($28 per hour); Kinglake.
• Cooking dumplings: Saturday, 4th September, 10am-1pm; $50 ($20 per hour); Bayswater North.
• Gnocchi making class: Saturday, 4th September, 10am-1.30pm; $125 ($36 per hour) including lunch; Thomastown.
• DIY kombucha: Saturday, 11th September, 10am-1pm; $80 ($27 per hour); Whittlesea.
• Raw food fundamentals: Saturday, 11th September, 10am-3pm; $110 ($22 per hour); CERES.
• Beginners bread making: Sunday, 12th September, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Introduction to Bulgarian cuisine cooking workshop: Sunday, 12th September, 11am-1pm; $65 ($33 per hour); Balwyn North.
• The ultimate biscuit class: Tuesday, 14th September, 10am-3pm; $160 ($32 per hour); Blackburn.

July

• Truffle and praline workshop: Thursday, 29th July, 6-10pm; $180 ($45 per hour); Blackburn.
• Rosa’s Friday traditional Italian cooking class: Friday, 30th July, 6-10pm; $155 ($39 per hour); Bundoora.
• Tortelloni and ravioli class: Saturday, 31st July, 10am-1pm; $110 ($37 per hour); Thomastown.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 31st July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.

August

• Beginners bread making: Sunday, 1st August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 1st August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Vegan pasta making class: Sunday, 1st August, midday-2pm; $69 ($35 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 3rd August, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sourdough basics: Thursday, 5th August, 6.30-9.30pm; $95 ($32 per hour); Fitzroy.
• Sri Lankan cooking class: Friday, 6th August, 6-9pm; $90 ($30 per hour); Surrey Hills.
• Rosa’s Friday traditional Italian cooking class: Friday, 6th August, 6-10pm; $155 ($39 per hour); Bundoora.
• Sourdough bread workshop: Saturday, 7th August, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 7th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Sicilian ravioli: Saturday, 7th August, midday-2pm; $95 ($47 per hour); Thomastown.
• Become a junior chocolatier: Sunday, 8th August, 10-10.45am; $40 ($53 per hour); Yarra Glen.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 8th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• The art of fermenting: Sunday, 8th August, 2-5pm; $55 ($18 per hour); Hawthorn.
• Sri Lankan street food experience: Sunday, 8th August, 5-7pm; $74 ($37 per hour); Fitzroy.
• The mighty booch – DIY kombucha: Tuesday, 10th August, 6.30-8.30pm; $80 ($40 per hour); Fitzroy.
• Italian kids cooking class: Thursday, 12th August, 4.30-6.30pm; $35 ($18 per hour); Surrey Hills.
• Vegan cooking Italian style: Saturday, 14th August, 10am-3pm; $110 ($22 per hour); CERES.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 14th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Sourdough workshop: Saturday, 14th August, 11am-3pm; $95 ($24 per hour); Kinglake.
• Triple cream brie cheese: Sunday, 15th August, 10am-4pm; $170 ($28 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 15th August, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 15th August, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Chocolate discovery class: Saturday, 15th August, 1.30-2.30pm; $48 ($48 per hour); Yarra Glen.
• Mozzarella making class: Sunday, 15th August, 2-4pm; $110 ($55 per hour); Thomastown.
• Sicilian cannoli: Sunday, 15th August, 2-4pm; $84 ($42 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 17th August, 10am-3pm; $160 ($32 per hour); Blackburn.
• French cooking workshop: Tuesday, 17th August, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
• Italian cooking – a main meal made with love: Wednesday, 18th August, 6-8pm; $70 ($35 per hour); Surrey Hills.
• Become a junior chocolatier: Saturday, 21st August, 10-10.45am and again at 11-11.45am; $40 ($53 per hour); Yarra Glen.
• Wild fermentation class and edible forest tour: Saturday, 21st August, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Beginners bread making: Sunday, 22nd August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Sourdough bread baking: Sunday, 22nd August, 9am-5pm; $180 ($23 per hour); CERES.
• The ultimate biscuit class: Tuesday, 24th August, 10am-3pm; $160 ($32 per hour); Blackburn.
• Italian cooking – antipasto and dessert to die for: Wednesday, 25th August, 6-8pm; $70 ($35 per hour); Surrey Hills.
• Nonna & Mum’s cooking class: Thursday, 26th August, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Middle Eastern cooking: Friday, 27th August, 6-9.30pm; $65 ($19 per hour); Park Orchards.
• Sourdough bread: Saturday, 28th August, 10am-12.30pm; $55 ($22 per hour); Park Orchards.
• Sourdough for beginners: Saturday, 28th August, 10am-1pm; $95 ($32 per hour); Whittlesea.
• Tortelloni and ravioli class: Saturday, 28th August, 10am-1pm; $110 ($37 per hour); Thomastown.
• Breadmaking tips, techniques and troubleshooting: Saturday, 28th August, 1-3pm; $40 ($20 per hour); Park Orchards.
• Beginners bread making: Sunday, 29th August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Mozzarella cheese making: Sunday, 29th August, 2-4pm; $109 ($55 per hour); Fitzroy.
• Gozleme and baklava: Tuesday, 31st August, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.

September

• Feta and haloumi cheese making: Sunday, 5th September, 10am-4pm; $170 ($28 per hour); CERES.

In Richmond

• Dumpling party: Thursday, 29th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Vegetarian cooking class: Thursday, 29th July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Vietnamese cooking master class: Friday, 30th July, 2-5pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 31st July, 10am-midday; $111 ($56 per hour); Richmond.
• Japanese cooking master class: Saturday, 31st July, 2-5pm; $189 ($63 per hour); Richmond.
• Korean cooking master class: Saturday, 31st July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 1st August, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 1st August, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 1st August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• A seafood feast: Tuesday, 3rd August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 5th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Sicilian food: Thursday, 5th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Street food of Asia: Friday, 6th August, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 7th August, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 7th August, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 7th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 8th August, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 8th August, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 8th August, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Dumpling party: Thursday, 12th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 12th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Pizza making party: Friday, 13th August, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 13th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 14th August, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 14th August, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 14th August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 15th August, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 15th August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Vegetarian cooking class: Tuesday, 17th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Dumpling party: Thursday, 19th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• La cucina della Puglia: Thursday, 19th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 20th August, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 20th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 21st August, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 21st August, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 21st August, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 22nd August, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 22nd August, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 22nd August, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 26th August, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• La cucina Toscana: Tuesday, 26th August, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Vietnamese cooking master class: Friday, 27th August, 2-5pm; $168 ($56 per hour); Richmond.
• Thai cooking master class: Friday, 27th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 28th August, 10am-midday; $111 ($56 per hour); Richmond.
• Korean cooking master class: Saturday, 28th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 29th August, 10am-midday; $111 ($56 per hour); Richmond.
• Mexican cooking master class: Sunday, 29th August, 2-5pm; $168 ($56 per hour); Richmond.
• Spanish cooking master class: Sunday, 29th August, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Thursday, 2nd September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 2nd September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Street food of Asia: Friday, 3rd September, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 4th September, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 4th September, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 4th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 5th September, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 5th September, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 5th September, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Dumpling party: Thursday, 9th September, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Gnocchi in tutta l’Italia: Thursday, 9th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Pizza making party: Friday, 10th September, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 10th September, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 11th September, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 11th September, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 11th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 12th September, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 12th September, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• A seafood feast: Tuesday, 14th September, 6.30-10.30pm; $105 ($26 per hour); Richmond.