LFC News July 7 2021

Thanks to all the people who have contributed to this week’s newsletter: Angela Harridge, Angelo Eliades, Jian Liu, Jules Jay, Kayla Blackmore, Mahira Sobral, Olwyn Smiley, Vasundhara Kandpal, Wayne Tonissen and Yennie Yong.

Jian in defence of using spent coffee grounds

In our 23rd June newsletter, we included a link to an ABC interview with newsletter reader Sarah Hardgrove about her research on the effects of spent coffee grounds on garden plants. In summary, Sarah mixed various amounts of spent coffee grounds into the soil of various potted vegetables and the results were uniformly deleterious.

Newsletter reader Jian Liu’s experience of using spent coffee grounds has been very different and much more positive so, after reading Sarah’s interview, she decided to write an article for our website in defence of using spent coffee grounds. As she says in her introduction: “Our entire garden is built almost entirely on coffee grounds and husks (quite ironic for two non-coffee drinkers!). And I’m not talking sprinkles of grounds from a local cafe. Rather, we have gotten two bulk deliveries of coffee grounds (two vans full around 1-2 cubic metres each time) from Reground the past two years.” Plus a relative brings weekly sacks of coffee grounds and husks. As a result, Jian says, she has built a flourishing and productive suburban garden built on coffee.

According to Jian, coffee grounds should never be used as ‘soil’. Rather, “coffee grounds need to be thought of as an un-decomposed product – just as you wouldn’t put chopped up food scraps or un-composted manure into a potting mix, you also wouldn’t use coffee grounds in that way.” So, “we use coffee grounds liberally as alternating layers when creating lasagne beds, and we top dress fruit trees and garden beds with coffee grounds. In this way, they are not getting mixed into the soil … Instead, they are layered on top much like a mulch … Gradually the coffee grounds will compost on site … Just dump around fruit trees and on the top of soil, no mixing required.“

The photo shows blueberries growing in one of Jian’s garden beds on which about 10cm of coffee grounds were placed onto the surface of the soil.

Read Jian’s full article.

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

Kayla Blackmore, who is the market manager of Coburg Farmers’ Market, says that the following is in season for you to buy in July:

Fruit: navel oranges, imperial mandarins, limes, lemons, kiwifruit, grapefruit, apples.

Vegetables: Jerusalem artichokes, Brussels sprouts, cabbage, cauliflower, celery, celeriac, leeks, parsnips, rhubarb, potatoes.

Spotlight on celeriac

A knobbly, rotund little guy, celeriac can look a bit intimidating to the uninitiated. But actually, it’s easy to prep this root vegetable. Just give it a little scrub, trim the top and bottom with a sharp knife, strip off the outer skin with a vegetable peeler, and trim any recessed parts of the root. Unpeeled and unwashed, it will last for up to three weeks in the fridge, or you can wash, chop and blanch celeriac before popping it in the freezer. The beauty of celeriac is in its versatility: roast it, sauté it, slice it gossamer thin and serve in a salad or alongside cabbage in a coleslaw. I’d argue that there are few ways of cooking it more divine than letting it soften in gently bubbling milk, adding a pinch of salt and a squeeze of lemon, and blitzing. The end result is a luxuriously creamy and rich puree that features just a hint of nuttiness and aniseed. Best of all, you can make it in advance and simply re-heat.

Celeriac pairs well with roasted meat of all types, pan-seared seafood, or even sautéed oyster mushrooms. You can buy it now at farmers’ markets.

Read Robin Gale-Baker’s article on our website about how to grow celeriac.

A new Food is Free table in Hurstbridge

The Food is Free table is situated under the verandah outside the entrance to the Hurstbridge Community Hub. Anyone in the community can take from table and you don’t need to contribute anything or leave items in its place. Homegrown food and other items that are left over from the twice monthly food swap are placed on the Food is Free table for everyone in the community to access. Individual donations of food and garden-related items can be left on the table at any time. Don’t throw those extras in the compost, red bin or recycle: share them with the community! You can join their Facebook group for regular updates on what is happening. Read their Local Food Directory page on our website.

This initiative is one of a number of related food-related initiatives that now take place at the Hurstbridge Community Hub. The others include:

• A twice monthly food swap.
• A community garden.
• A seed library.

That brings the number of Food is Free initiatives discussed on our website to 6, namely: Blackburn, Hurstbridge, Lalor, Ringwood East, Rosanna and Warrandyte.

Yes, you did know!

Last week, Jo Buckle asked what was eating the skins of her lemons. Several of you replied.

Angelo Eliades: “Both rats and possums will eat the peel off citrus. If you net the fruit and the problem stops then you have possums, as they can’t get through netting, whereas rats can chew through it. Fruit bats are not known to be a pest of citrus trees.“

Olwyn Smiley: “Our lemons were being left naked like this by possums. A local backyard fruit grower told me that she used cloudy ammonia: a few centimetres in small jars that she hung in or around her fruit trees. In the morning, she put lids on the jars and, in the evening, she opened them up. It proved to be a handy trick because our possums stopped skinning the lemons. I am not as organised as my informant though – I just leave the bottles un-lidded and topped up the ammonia when necessary.“

Wayne Tonissen: “It could be snails, particularly if they are Meyer lemons.“

Want a job?

Waste Service (Food Organics and Garden Organics) Project Officer at Banyule Council. “Assisting to develop and deliver vital change communications and engagement on Banyule’s waste services led by the introduction of a Food Organics Garden Organics (FOGO) service in 2022.” $71-82K. Based in Greensborough. Closing date: 3th July.

Every newsletter needs a good graphic

The graphic right (which you need to click in order to view a readable version) is a graphical representation of around 60 edible and medicinal roots, rhizomes, tubers and bulbs, some common, others less so. It comes from a book entitled Under Earth, Under Water by Aleksandra and Daniel Mizielinski. Of the 60, how many have you grown?

Cinnamon white chocolate cheesecake

Ingredients

The base
1½ cups almonds
1 teaspoon cinnamon
1 cup medjool dates

The filling
¾ cup coconut milk
2 heaped cups cashews
2 teaspoons cinnamon
8 medjool dates
3 ounces white chocolate (optional vegan) + more for sprinkling on the cake
1 tablespoon organic vanilla powder

Method

Use a blender or food processor to combine the almonds, medjool dates and cinnamon. Process until you have a crumble texture. Do not over-process or it will end up too smooth. Just a crumbly texture is ideal.

Press this base mixture into a 7 inch springform that you have prepared with parchment paper or greased a little with just a bit of coconut oil.

Combine the cashews, cinnamon, coconut milk, medjool dates and optional organic vanilla powder in the blender or food processor. Process this time until really smooth.

While the blender is running, melt the white chocolate in a microwave or just on the stove with water. Fold the melted chocolate into the filling. Pour the filling onto the base and finish with some more chocolate sprinkles.

Chill.

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

Which link was clicked most times in the last newsletter?

The most popular link last week was Robin’s article about growing chamomile.

Joke (or pun) of the week

Jenny has 18 bars of chocolate. She eats 14. What does she have now?
Diabetes, Jenny now has diabetes.
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.

This week’s featured events

Intro to urban farming (8 sessions)

8 sessions, each 9.30am-1.30pm, starting Thursday, 15th July and ending Thursday, 2nd September. $131 ($4 per hour) or $72 concession. Preston. Book your place.

Get your hands dirty and learn all the skills necessary to work on micro farms, residential edible gardens and community gardens. Subjects to be covered include: wicking beds, mushroom growing, hydroponics systems, crop planning, water/soil/pest management and plant propagation. The course was designed in partnership with Sustain.

Introduction to winemaking course (4 sessions)

4 sessions, starting Saturday, 7th August and ending Saturday, 18th September, each 2-4pm; $20 for all 4 sessions. Online (Zoom). Book your place.

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.

Upcoming events – not cooking

Newly announced

• Flavours of Coburg food tour: Saturday, 10th July, 10am-1pm; $49 ($16 per hour); Coburg.
• Seed saving workshop: Wednesday, 14th July, 2-3.30pm; $5; Greensborough.
• Queensland fruit fly workshop: Saturday, 17th July, 2-3.30pm; free; Macleod.
• Reduce food waste and make compost: Saturday, 17th July, 2-4pm; free; Reservoir.
• Introduction to winemaking course (4 sessions): starting Saturday, 7th August and ending Saturday, 18th September, each 2-4pm; $20; online.
• Flavours of Coburg food tour: Saturday, 14th August, 10am-1pm; $49 ($16 per hour); Coburg.
• 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.

July

• Winter fruit tree pruning workshop: Saturday, 10th July, 9am-1pm; free; Edendale.
• Beeswax wraps: Saturday, 10th July, 10am-midday; $75 ($38 per hour); CERES.
• Tree pruning workshop: Saturday, 10th July, 1-3pm; $15; Macleod.
• Bakery Hill whisky distillery tour and tasting: Sunday, 11th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – the A-Z overview of food labelling: Tuesday, 13th July, 10-11.30am; $40 ($27 per hour); Alphington.
• Getting the best from your soil: Tuesday, 13th July, 1-2pm; free; Coburg.
• Moreland Local Food Forum and networking: Wednesday, 14th July, 5.30-7.30pm; free; Brunswick.
• Permaculture Design Course (100 hours): starting Wednesday, 14th July, 6.30-9.30pm; $1,980; CERES.
• Complete urban farmer (14 sessions): starting Thursday, 14th July, 9am-3pm; $880 for ACFE eligible participants ($10 per hour); CERES.
• Intro to urban farming (8 sessions): 8 sessions, starting Thursday, 15th July, 9.30am-1.30pm; $131 ($4 per hour) or $72 concession; Preston.
• Wild fermentation class and edible forest tour: Saturday, 17th July, 10am-1pm; $85 ($28 per hour); Dixons Creek.
• Organic propagation of vegetables and herbs: Saturday, 17th July, 10am-3pm; $110 ($22 per hour); CERES.
• Winter fruit tree maintenance: Sunday, 18th July, 9.30am-12.30pm; $55 ($18 per hour); Bulleen Art and Garden.
• Bakery Hill whisky distillery tour and tasting: Sunday, 18th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Wine workshop for enthusiasts: Tuesday, 20th July, 7-8.30pm; $30 ($20 per hour); Hawthorn.
• How to make beeswax food wraps: Wednesday, 21st July, 6.30-8pm; $60 ($40 per hour); Fitzroy.
• Insect hotel workshop: Thursday, 22nd July, 10am-midday; free; Doncaster.
• DIY Mushrooms: Saturday, 24th July, 10am-4pm; $165 ($28 per hour); CERES.
• Pruning and care of fruit trees: Saturday, 24th July, 10am-3pm; $110 ($22 per hour); CERES.
• Home composting for beginners: Saturday, 24th July, 2-3.30pm; free; Edendale.
• Bakery Hill whisky distillery tour and tasting: Sunday, 25th July, 2-3.30pm; $59 ($40 per hour); Bayswater North.
• Farmers market workshop series – pricing for profit: Tuesday, 27th July, 10-11.30am; $40 ($27 per hour); Alphington.
• 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.
• 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.
• Farmers market workshop series – planning for growth: Tuesday, 10th August, 10-11.30am; $40 ($27 per hour); Alphington.
• 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.
• Beekeeping workshop: Saturday, 14th August, 2-4.30pm; $85 ($34 per hour); Brunswick East.
• 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.
• Farmers market workshop series – promotion – customers and community: Tuesday, 24th August, 10-11.30am; $40 ($27 per hour); Alphington.

Upcoming events – cooking

Newly announced

• The mighty booch – DIY kombucha: Tuesday, 10th August, 6.30-8.30pm; $80 ($40 per hour); Fitzroy.
• Italian cooking – a main meal made with love: Wednesday, 18th August, 6-8pm; $70 ($35 per hour); Surrey Hills.
• 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.
• 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.

July

• Truffle masterclass: Wednesday, 7th July, 7-9.30pm; $149 ($60 per hour); Kew.
• Rosa’s Friday traditional Italian cooking class: Friday, 9th July, 6-10pm; $155 ($39 per hour); Bundoora.
• Beginners cheese making class: Saturday, 10th July, 10am-3pm; $180 ($36 per hour); Thomastown.
• Authentic Mexican: Saturday, 10th July, 10am-3pm; $110 ($22 per hour); CERES.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 10th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Truffle masterclass: Saturday, 10th July, midday-2.30pm; $149 ($60 per hour); Kew.
• Artisan bread making: Sunday, 11th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Vegan cheese making: Sunday, 11th July, 10am-4pm; $110 ($18 per hour); CERES.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 11th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Chocolate discovery class: Sunday, 11th July, 11am-midday; $48 ($48 per hour); Yarra Glen.
• The ultimate biscuit class: Tuesday, 13th July, 10am-3pm; $160 ($32 per hour); Blackburn.
• Sourdough breadmaking workshop: Wednesday, 14th July, 10am-1pm; $90 ($30 per hour); Surrey Hills.
• Rosa’s Friday traditional Italian cooking class: Friday, 16th July, 6-10pm; $155 ($39 per hour); Bundoora.
• Rosa’s Saturday traditional Italian cooking class: Saturday, 17th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Beginners bread making: Sunday, 18th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Rosa’s Sunday traditional Italian cooking class: Sunday, 18th July, 10.30am-2.30pm; $155 ($39 per hour); Bundoora.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 18th July, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• Japanese gyoza cooking with Jo Kendray: Sunday, 18th July, midday-2pm; $79 ($40 per hour); Fitzroy.
• Nonna & Mum’s cooking class: Thursday, 22th July, 7.30-10pm; $20 ($8 per hour); Thornbury.
• Become a junior chocolatier: Saturday, 24th July, 10-10.45am; $40 ($53 per hour); Yarra Glen.
• Chocolate discovery class: Saturday, 24th July, 1-2pm; $48 ($48 per hour); Yarra Glen.
• Beginners bread making: Sunday, 25th July, 8am-2pm; $190 ($32 per hour); Abbotsford.
• Cheddar cheese making: Sunday, 25th July, 10am-5pm; $170 ($24 per hour); CERES.
• Wok it real good: Sunday, 25th July, 10.30am-3pm; $160 ($36 per hour); Panton Hill.
• Sicilian arancini cooking class: Sunday, 25th July, 2-4.30pm; $79 ($32 per hour); Fitzroy.
• The ultimate biscuit class: Tuesday, 27th July, 10am-3pm; $160 ($32 per hour); Blackburn.
• Miss Penny Cakes – sweet demonstration: Tuesday, 27th July, 7-8pm; free; Coburg.
• Truffle and praline workshop: Thursday, 29th July, 6-10pm; $180 ($45 per hour); Blackburn.
• Tortelloni and ravioli class: Saturday, 31st July, 10am-1pm; $110 ($37 per hour); Thomastown.
• Choux pastry workshop: Saturday, 31st July, 11am-12.30pm; $55 ($37 per hour); Yarra Glen.

August

• Beginners bread making: Sunday, 1st August, 8am-2pm; $190 ($32 per hour); Abbotsford.
• 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.
• Sourdough bread workshop: Saturday, 7th August, 9am-11.30pm; $165 ($66 per hour); Brunswick East.
• Sicilian ravioli: Saturday, 7th August, midday-2pm; $95 ($47 per hour); Thomastown.
• 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.
• 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.
• Triple cream brie cheese: Sunday, 15th August, 10am-4pm; $170 ($28 per hour); CERES.
• Truffle workshop at Ratio Cocoa Roasters: Sunday, 15th August, 11am-12.30pm; $75 ($50 per hour); Brunswick.
• 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.
• 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.

In Richmond

• Dumpling party: Thursday, 8th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• La cucina della Sardegna: Thursday, 8th July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Street food of Asia: Friday, 9th July, 2-4.30pm; $168 ($67 per hour); Richmond.
• Dumpling party: Saturday, 10th July, 10am-midday; $111 ($56 per hour); Richmond.
• Indian cooking master class: Saturday, 10th July, 2-5pm; $168 ($56 per hour); Richmond.
• Indonesian cooking master class: Saturday, 10th July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Sunday, 11th July, 10am-midday; $111 ($56 per hour); Richmond.
• Italian cooking master class: Sunday, 11th July, 2-5pm; $168 ($56 per hour); Richmond.
• Pizza making party: Sunday, 11th July, 6.30-8.30pm; $127 ($64 per hour); Richmond.
• Dumpling party: Thursday, 15th July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• Pizza making party: Friday, 16th July, 2-4pm; $127 ($64 per hour); Richmond.
• Indian cooking master class: Friday, 16th July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 17th July, 10am-midday; $111 ($56 per hour); Richmond.
• Chinese cooking master class: Saturday, 17th July, 2-5pm; $168 ($56 per hour); Richmond.
• Going native Australia: Saturday, 17th July, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Sunday, 18th July, 10am-midday; $111 ($56 per hour); Richmond.
• Vegan cooking master class: Sunday, 18th July, 6.30-9.30pm; $189 ($63 per hour); Richmond.
• Dumpling party: Thursday, 22nd July, 6.30-8.30pm; $111 ($56 per hour); Richmond.
• The cuisine of Central Italy: Thursday, 22nd July, 6.30-10.30pm; $105 ($26 per hour); Richmond.
• Japanese cooking master class: Friday, 23rd July, 2-5pm; $189 ($63 per hour); Richmond.
• Chinese cooking master class: Friday, 23rd July, 6.30-9.30pm; $168 ($56 per hour); Richmond.
• Dumpling party: Saturday, 24th July, 10am-midday; $111 ($56 per hour); Richmond.
• Thai cooking master class: Saturday, 24th July, 2-5pm; $168 ($56 per hour); Richmond.
• Street food of Asia: Saturday, 24th July, 6.30-9pm; $168 ($67 per hour); Richmond.
• Dumpling party: Sunday, 25th July, 10am-midday; $111 ($56 per hour); Richmond.
• Vietnamese cooking master class: Sunday, 25th July, 2-5pm; $168 ($56 per hour); Richmond.
• Japanese cooking master class: Sunday, 25th July, 6.30-9.30pm; $189 ($63 per hour); 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.
• A night in Rome: 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.
• Pasta e basta!: Tuesday, 24th August, 6.30-10.30pm; $105 ($26 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.
• Nonna’s comfort food (Italian): Tuesday, 31st August, 6.30-10.30pm; $105 ($26 per hour); Richmond.