Thanks to the people who have contributed to this week’s newsletter: Bev Middleton, Celesta van der Paal, Claire Smith, James Petty, Janet King, Leila Alexandra, Olwyn Smiley, Paul Gale-Baker and Virginia Solomon.
The Veggie Empire will be featuring on Gardening Australia
The Veggie Empire, which is a small regenerative urban farm in Greensborough, were recently visited by Gardening Australia. The rumour on the grapevine is that they will be featured in this Friday’s episode (5th May) .
Yes, you do know!
Last week, Claire Stronge asked about sourcing wood suitable for large garden structures/wigwams to grow sweet peas and climbers. There were a variety of replies. Thanks, everyone!
- Janet King: bamboo canes. “Claire can have some from my black bamboo clump.“
- Olwyn Smiley: bamboo canes. “I use bamboo canes cut from the rampant running bamboo that has strayed under neighbours’ back fences into the ‘right of way’ adjoining the bike track behind my house.“
- James Petty: fig branches. “A winter prune of a mature fig tree should give you plenty. They are not flexible like hazel but they are sturdy. Note that the branches may root at the cut end if submerged in soil.“
- Virginia Solomon: hazel canes. “I have hazelnut trees and would love to trade know-how for canes. I have 4 trees – they probably need a good thinning but I don’t know how to split and prepare them. I never get any nuts because they are all the same variety, but I too would love to use my own hazel canes instead of shop bought bamboo.“
- Paul Gale-Baker: mulberry branches. “If you know someone with a mulberry tree which throws up tall vertical branches – watershoots – ask them for some after they’ve pruned. They are frequently very long and with enough flexibility to be used for structures – and there are usually plenty of them. I have them in profusion after fruiting on my mulberry.“
- Claire Smith: “Join your local Buy Nothing group and ask if anyone is giving away garden stakes or is growing bamboo and is happy to have some canes cut down. Your local community Facebook pages could also be a source of garden stakes and the like.“
More on cucumber pickles (by Celesta van der Paal)
I (Celesta) was pleased to see Anna Matilda’s recipe for bread and butter pickles in a recent newsletter. It is a similar recipe to that which I have used for several years. Just make sure you properly sterilise your jars. So easy and satisfying to see a dozen jars of pickles in the fridge. Half a jar of bread and butter cucumber pickles placed in a fresh and fluffy white bread roll for lunch – yum!
I (Celesta) began making my own cucumber pickles when I realised that the products I had been purchasing were imported. I had been buying a salad vegetable that was grown who knows where and processed in a factory on the other side of the world. Here are the results of my recent quick survey of cucumber pickle products on the supermarket shelves at the moment.
- Aldi: Deli Originals Dill Cucumbers (product of India); Fehlberg Dill Cucumbers (India).
- Coles: Coles Bread & Butter Pickles (product of India); Coles Special Burger Pickles (India); Fehlbergs Burger Pickles (India); Fehlbergs Sandwich Stackers (India); McClures Pickles (India); Sandhurst Sandwich Stackers (India); Wicked Pickles (India).
- Woolworths: Always Fresh Bread & Butter Cucumbers (product of India); Byrne Co Burger Pickles (India); Fehlbergs Burger Pickle (India); Fehlbergs Pickle Chips (India); Fehlbergs Sandwich Stackers (India); McClures Pickles (India); Sandhurst Sandwich Stackers (India); Macro Certified Organic Burger Pickles (Poland); Three Sisters Pickles (Australia); Westmont Pickles (Australia).
At Coles, the pickled cucumber products took up nearly two metres of space by two shelves, with 100% being imported!
Another newsletter reader’s website – Leila Alexandra
Leila (aka The Barefoot Elder), has started an edible gardening guidance business called Barefoot Food Gardens. She offers consultations, workshops, storytelling and tours of her rental garden. She specialises in low-work, no-dig, permaculture and forage approaches to growing food at home.
See Leila’s website. Also, see her Facebook page and her Instagram page.
Read about other newsletter readers’ websites on our website.
If you have a website, tell us (guy@localfoodconnect.org.au) and we’ll include it in a future newsletter. It doesn’t have to be about food.
Another video about Egyptian walking onions from Simone
Simone’s new video is about how to plant Egyptian walking onions.. Her three main tips are:
- Don’t separate out the bulblets.
- Orient the bunch of bulblets such that the maximum number of pointy ends are upwards.
- Plant around 20cm apart.
This is by no means Simone’s first video about Egyptian walking onions. Her previous videos include how she uses them,
checking on progress and red onions.
Like Simone, I am a fan of Egyptian walking onions. They are unique because, as well as growing normal shallot-like onions underground, they also grow miniature onions at the tops of their stalks (see photo)! As these miniature onions, called bulblets, grow, the stalk bends under their weight until the bulblets touch the ground some distance from the parent plant. They then (with a bit of luck) take root and create new plants. Or you can cut them off and plant them yourself. They average, say, 4 bulblets per stalk, so the number of plants can quickly multiply. They are both fun and easy to grow.
It is pretty obvious why these onions are called walking, but why Egyptian?
You don’t know? Ok, here is another question for you: what was The Bangles’ greatest hit?
Wonderful worms
Soil Week Australia are running another soils competition in 2023, with the topic of wonderful worms. The competition is open to all primary school, secondary school and homeschool students. Entries can be in any digital format, including video, making a magazine, drawing a picture, recording a speech, writing a play, painting a mural, designing a video game or writing a book review. There will be a number of cash prizes. Closing date: 15th September. Read more and potentially enter.
Not quite local but interesting
The Pascoe Vale Food Collective is a community-run initiative where local residents can purchase ethically produced pantry wholefoods and cleaning products, package-free. The Collective is open for distribution to both members and visitors on the 2nd Saturday of each month, 9.30-11.30am. At Pascoe Vale Senior Citizens Centre, James Reserve, 33A Prospect Street, Pascoe Vale. Take your own containers for filling if possible.
The collective is currently looking for some volunteers to help out on distribution days with setting up for the day, filling orders, organising pantry goods, as well as assisting with tidying and front-of-house duties. If you would potentially be willing to volunteer, contact Penny by email (pascoevalefoodcollective@gmail.com).
Which link was clicked most times in the last newsletter?
The most popular link in the last newsletter was Helen Simpson’s guide to growing garlic.
Joke (or pun) of the week
Last night, I dreamed I was swimming in an ocean of orange soda. But it was just a Fanta sea.
Regular activities over the coming week
Farmers’ and other food markets
- Friday: Community Grocer, Carlton.
- Saturday: Carlton and Coburg.
- Sunday: Alphington, Eltham and Heathmont.
- Tuesday: Community Grocer, Fitzroy.
- next Wednesday: Really Really Free Market (Coburg).
Food swaps
- Saturday: Bayswater North, Brunswick East, Collingwood, Fitzroy, Heidelberg West, Mernda, Pascoe Vale and Glenroy, Rosanna and Warrandyte.
- Sunday: Blackburn, Montmorency and Regent (Reservoir).
Community gardens
- Thursday: Diamond Valley Library (Greensborough), Edible Hub (Hurstbridge), SEEDs (Brunswick) and Whittlesea.
- Friday: Reynard Street (Coburg) and West Brunswick.
- Saturday: Links (Lalor), Macleod and Thrive (Diamond Creek).
- Sunday: Bellfield, Fawkner Food Bowls, Northcote Community, Pentridge (Coburg) and Regent (Reservoir).
- Monday: SEEDs (Brunswick) and Whittlesea.
- Tuesday: Doncaster Hill, Diamond Valley Library (Greensborough) and Watsonia Library.
- Next Wednesday: Bellfield, Eltham Neighbourhood House, Macleod, Newton Street (Reservoir), Span (Thornbury) and Sylvester Hive (Preston) .
Upcoming face-to-face events – not cooking
Composting at home 101; Wednesday, 10th May, 6.30-8pm; free; Lalor.
Learn all the basics of composting from where to start, how to set up and how to maintain.
Mushroom foraging; 5 occurrences on Saturday 13th May, Sunday 21st May, Saturday 27th May, Sunday 4th June and Saturday 10th June, each 10am-3pm; $128 ($32 per hour); Forest Hill.
Join Anna, the Urban Nanna, for an educational session about wild mushrooms: when, where & how to find them, what to look for and how to use them. The 4 hours will be split up into 4 sessions: education; group exploring; consolidation of learning; and picnic lunch. You will find and identify a range of wild, edible mushrooms. You will learn the basic principles and protocols of foraging, and then move on to mushroom specifics. You will examine examples of the types of mushrooms to look for on the day, and be shown the physical features you can use to correctly identify them. There will also be information on how to safely prepare and enjoy eating the mushrooms you find. Overall, there will be around 1-2km of walking over grassy terrain involved.
Vegepod demonstration; Tuesday, 23rd May, 10.30-11.30am; free; Balwyn.
Planning a vegetable garden in a small space or an apartment? Vegepod will present a range of solutions.
Introduction to horticultural permaculture (4 sessions); every Monday for 4 weeks starting 29th May, 10am-2.30pm; $60 for all 4 sessions; Eltham.
This practical, hands-on course will give you an understanding of what permaculture is and how it can be applied in both a home garden setting and a commercial setting. The course will be run by Justin Calverley.
Home composting for beginners; Saturday, 17th June, 2-3.30pm; free; Edendale.
What you will learn: how to compost at home; simple to follow composting steps; and common problems and solutions.
Growing berries; Saturday, 24th June, 10am-3pm; $120 ($24 per hour); CERES.
What you will learn: the wide range of berry fruits that can be grown in Victorian gardens; how to cultivate the plants for great yields and great flavour; berry selection; planting and fertilising; and how to prune and trellis a range of different berry fruits. Presenter: Poppy Turbiak.
Fermenting for justice – with Dolly Kikon; Sunday, 25th June, 1-3pm; $45 ($23 per hour); Fitzroy North.
This workshop will include a presentation on Naga ferments and tasting a few dishes. Dolly will share Naga fermented food cultures and the importance of recognising indigenous knowledge and tradition for a sustainable shared future.
In May
Note that 7th May to 13th May is International Compost Awareness Week, which explains the numerous composting workshops in that week listed below.
- Seed saving with Maria Ciavarella; Wednesday, 3rd May, 6.30-8.30pm; free; Doncaster.
- Turning food waste into energy; Saturday, 6th May, 10am-midday; free; Coburg.
- Dementia and food; Saturday, 6th May, midday-1.30pm; free; Fitzroy North.
- Composting and worm farming workshop; Saturday, 6th May, 2-4pm; free; Camberwell.
- Youth world food garden – why waste it?; Saturday, 6th May, 2-5pm; free; Preston.
- Grow your own food (4 sessions); 4 sessions on consecutive Sundays, starting 7th May, 9.30am-2pm; $112 ($6 per hour); Preston.
- Kalorama Chestnut Festival; Sunday, 7th May, 10am-4pm; free; Kalorama.
- Heritage apple tasting; Sunday, 7th May, 2-4pm; $15; Templestowe.
- Composting, worm farming and bokashi bins workshop; Monday, 8th May, 10-11.30am; free; Bayswater North.
- Beeswax wrap workshop; Monday, 8th May, 6-8pm; $55 ($28 per hour); Brunswick.
- Beginners composting workshop; Tuesday, 9th May, 7-8.30pm; free; Doncaster.
- Become a master composter; Wednesday, 10th May, 10am-midday; free; Whittlesea.
- Composting at home 101; Wednesday, 10th May, 6.30–8pm; free; Lalor.
- Advanced composting workshop; Wednesday, 10th May, 7-8.30pm; free; Doncaster.
- Seila Hierk on Asian winter vegetables; Wednesday, 10th May, 8-10pm; free; Doncaster East.
- Rum, cheese and beer masterclass; Thursday, 11th May, 7-9pm; $79 ($40 per hour); Preston.
- Complete urban farmer (14 sessions); weekly sessions starting Friday, 12th May, 9am-3pm; $895 ($11 per hour); CERES.
- Mushroom foraging; Saturday, 13th May, 10am-3pm; $128 ($32 per hour); Forest Hill.
- Heathcote in the city; Saturday, 13th May, midday-6pm; $230 ($38 per hour); Abbotsford.
- Setting up a worm farm; Saturday, 13th May, 2-3.30pm; free; Edendale.
- Organic guide to urban farming course (5 sessions); on Sundays between 14th May and 18th June, each 10am-2pm.; $123 ($5 per hour); Richmond.
- Spoon carving workshop with an axe and knife; Saturday, 20th May, 10am-4pm; $230 ($38 per hour); Coburg North.
- Growing funghi at home; Saturday, 20th May, 11am-12.30pm; $20 ($14 per hour); Hurstbridge.
- Mushroom foraging; Sunday, 21st May, 10am-3pm; $128 ($32 per hour); Forest Hill.
- Olives to oil; Sunday, 21st May, midday-3pm; $15; Preston.
- Olives to oil harvest festival; Sunday, 21st May, midday-4pm; $15; Brunswick East.
- Smart storage to reduce food waste workshop; Tuesday, 23rd May, 10-11.30am; free; Ringwood.
- Vegepod demonstration; Tuesday, 23rd May, 10.30-11.30am; free; Balwyn.
- Mood and food workshop; Tuesday, 23rd May, 11am-1pm; free; Eltham.
- Mushroom foraging; Thursday, 25th May, 6.30-8.30pm; $85 ($43 per hour); Collingwood.
- Mushroom foraging; Saturday, 27th May, 10am-3pm; $128 ($32 per hour); Forest Hill.
- Edible weeds walk; Saturday, 27th May, 10.30am-12.30pm; $30 ($15 per hour); Brunswick East.
- Urban wine walk; Saturday, 27th May, midday-4pm; $80; Collingwood.
- Edible weeds walk; Saturday, 27th May, 1.30-3.30pm; $30 ($15 per hour); Brunswick East.
- The fungus amongst us; Sunday, 28th May, 10am-12.30pm; $60 ($24 per hour); Alphington.
- Hot compost workshop; Sunday, 28th May, 2-3pm; free; Reservoir.
- Introduction to horticultural permaculture (4 sessions); every Monday for 4 weeks starting 29th May, 10am-2.30pm; $60 for all 4 sessions; Eltham.
In June
- Egg carrier bags; Saturday, 3rd June, 10am-3pm; free; Kinglake.
- DIY mushrooms; Saturday, 3rd June, 10am-4pm; $175 ($29 per hour); CERES.
- Mushroom foraging; Sunday, 4th June, 10am-3pm; $128 ($32 per hour); Forest Hill.
- Complete urban farmer (14 sessions); weekly sessions starting Wednesday, 7th June, 9am-3pm; $895 ($11 per hour); CERES.
- Composting and worm farming with Ella Boyen; Wednesday, 7th June, 6.30-8.30pm; free; Doncaster.
- Organic vegetable gardening for beginners; Thursday, 8th June, 11am-midday; free; Greensborough.
- Edible weeds; Saturday, 10th June, 10am-midday; $60 ($30 per hour); CERES.
- Mushroom foraging; Saturday, 10th June, 10am-3pm; $128 ($32 per hour); Forest Hill.
- Cultivating Community workshop; Saturday, 10th June, midday-2pm; free; Carlton.
- Home brewing; Saturday, 17th June, 10am-2.30pm; $100 ($22 per hour); CERES.
- Home composting for beginners; Saturday, 17th June, 2-3.30pm; free; Edendale.
- Open Cellars Weekend; Saturday, 17th June and Sunday, 18th June, both 11am-5pm; free; Nillumbik.
- In-depth mushroom cultivation workshop; Sunday, 18th June, 10am-4pm; $165 ($28 per hour); Alphington.
Regular events
- Beekeeping workshop; roughly once a month on Saturdays, 1-3.30pm; $85 ($34 per hour); Brunswick East.
- Carlton aperitvio food tour; every Friday, 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.
- Gin making masterclass; most Saturdays, 10am-1pm; $175 ($58 per hour); Nunawading.
- Ratio Cocoa Roasters behind the scenes chocolate factory tour; various Fridays and Saturdays; $20 ($14 per hour); Brunswick.
- Spoon carving workshop; various Saturdays and Sundays, 10am-1pm; $130 ($43 per hour); Coburg North.
- Truffle workshop at Ratio Cocoa Roasters; 3rd Sunday of each month, 11am-1pm; $75 ($38 per hour); Brunswick.
- Wine tasting masterclass; Saturdays, 3-5pm; various prices; Northcote.
Upcoming face-to-face events – cooking
Simply scrumptious cooking workshop; Saturday, 6th May, 3-5pm; free; Kilsyth.
Chef Nicky will show you basic knife skills before making a simple menu of dishes. Organised by Japara Living & Learning Centre.
Modern Asian fusion cooking workshop; 3 occurrences on Thursday 11th May, Thursday 18th May and Thursday, 25th May, each 1-3pm; free; Kilsyth.
Joyce will show you modern ways of presenting Asian cuisine. Organised by Japara Living & Learning Centre.
Learn to cook Mauritian samoussa and achard; Wednesday, 24th May, 6-8pm; $20 ($10 per hour); Forest Hill.
Learn how to make Mauritian-style samoussas (little fried triangles of pastry filled with curried veggies) and achard (a pickle of Indian origin). Finish with tasting and sharing the dishes together.
Taiwanese banquet cooking class; Saturday, 17th June, 5-7.30pm; $126 ($50 per hour); Brunswick.
Cristina Chang will cover the fundamentals of Taiwanese cuisine, ingredients and flavours whilst you learn how to make a range of Taiwanese dishes. Sample menu: spring onion pancakes, smashed cucumber salad, Taiwanese beef noodles and glutinous rice balls.
Colombian cooking workshop; Saturday, 24th June, 10am-1pm; $65 ($33 per hour); Balwyn North.
Join Verena Puello, head chef at Donde Mama, as she shows you how Colombians make empanadas using corn flour and a variety of fillings. You’ll also get to make a dessert. Organised by Trentwood at the Hub.
French patisserie – croquembouche; Saturday, 24th June, 1.30-4.30pm; $105 ($35 per hour); Lower Templestowe.
Tish will teach you the art of making croquembouche, starting with how to make the choux pastry and the creme patisserie and then how to cook toffee and build the croquembouche. Organised by Living And Learning @ Ajani.
Introduction to fermenting at home; Sunday, 25th June, 10am-1pm; $80 ($27 per hour); CERES.
What you will learn: the basics to successfully start fermenting vegetables at home; ideas about creating your own fermented condiments; and how to use fermented products in day to day life. What you will get: vegetables that you will prepare in class and take home to ferment; samples of fermented products to taste in class; and notes and recipes. Presenter: Lauren Mueller.
The art of baking sourdough with Fei; Sunday, 25th June, 1-4pm; $165 ($55 per hour); Mount Evelyn.
You will learn how to make sourdough bread from start to finish, from mixing and kneading the dough to proofing, shaping and baking. You will also cover how to maintain a sourdough starter. You will take home starter culture and a loaf of freshly baked bread. Presenter: Fei from Munchen Bakery. Organised by The Food School Yarra Valley.
In May
- Cooking for one (5 sessions); Thursdays, starting 4th May, 11am-1pm; $50 ($5 per hour); Lilydale.
- Sourdough basics; Thursday, 4th May, 6.30-8.30pm; $120 ($60 per hour); Collingwood.
- Sourdough breadmaking; Saturday, 6th May, 10am-12.30pm; $64 ($26 per hour); Lower Templestowe.
- Vegetable fermentation workshop; Saturday, 6th May, 10am-1pm; $60 ($20 per hour); Bayswater North.
- Gnocchi making class; Sunday, 6th May, 10am-1pm; $140 ($47 per hour); Thomastown.
- Growing and cooking with bushfoods; Saturday, 6th May, 10am-3pm; $120 ($24 per hour); CERES.
- Simply scrumptious cooking workshop; Saturday, 6th May, 3-5pm; free; Kilsyth.
- Turkish cooking, an introduction; Monday, 8th May, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
- Learn how to make pickles; Monday, 8th May, 7-9pm; free; Greensborough.
- Water kefir M.O.B.; Tuesday, 9th May, 6.30-8pm; $85 ($57 per hour); Fitzroy North.
- Induction cooking demonstration; Wednesday, 10th May, 12.30-2pm; free; Ivanhoe.
- Kombucha introduction; Thursday, 11th May, 10am-midday; free; Eltham.
- Modern Asian fusion cooking workshop; Thursday, 11th May, 1-3pm; free; Kilsyth.
- Preserving and fermenting workshop with Insun Chan; Thursday, 11th May, 2-3.30pm; free; Lilydale.
- Indian cooking workshop series (3 sessions); starting Thursday, 11th May, 2-4pm; $210 ($35 per hour); Alphington.
- Honey ferments M.O.B.; Thursday, 11th May, 3.30-5pm; $110 ($73 per hour); Fitzroy North.
- Inner peas – cooking program (4 sessions); On consecutive Thursdays, starting 11th May, each 4-6pm; free; Hawthorn.
- Blokes in the kitchen (2 sessions); Fridays, 12th May and 9th June, both 9am-midday; $90 ($15 per hour); Surrey Hills.
- Traditional arancini and cantucci biscuits workshop; Saturday, 13th May, 10am-1pm; $180 ($60 per hour); Mount Evelyn.
- Induction cooking demo at Preston Market; Saturday, 13th May, 11am-1pm; free; Preston.
- French patisserie – Mother’s Day cake; Saturday, 13th May, 1.30-4.30pm; $125 ($32 per hour); Lower Templestowe.
- Sourdough for beginners; Saturday, 13th May, 2-5pm; $60 ($20 per hour); Brunswick.
- French patisserie – macarons; Wednesday, 17th May, 6.30-8.30pm; $85 ($43 per hour); Lower Templestowe.
- Food literacy (6 sessions); 6 consecutive Thursdays, starting 18th May, 10am-1.30pm; $65 ($3 per hour); Preston.
- Modern Asian fusion cooking workshop; Thursday, 18th May, 1-3pm; free; Kilsyth.
- How to make fresh ravioli; Thursday, 18th May, 6-8.30pm; $49 ($20 per hour); Lower Templestowe.
- Miso M.O.B.; Thursday, 18th May, 6.30-8.30pm; $145 ($73 per hour); Fitzroy North.
- Chocolate making workshop; Friday, 19th May, 6.30-8.30pm; $80 ($40 per hour); Park Orchards.
- Sourdough bread baking; Saturday, 20th May, 9am-5pm; $190 ($24 per hour); CERES.
- Sourdough bread making; Saturday, 20th May, 10am-1pm; $55 ($18 per hour); Panton Hill.
- Fermenting workshop; Saturday, 20th May, 10am-1pm; $100 ($33 per hour); Kinglake.
- Middle Eastern cooking; Saturday, 20th May, 10am-1pm; $80 ($27 per hour); Park Orchards.
- FFS … ferment four staples; Saturday, 20th May, 1-5.30pm; $365 ($81 per hour); Fitzroy North.
- Italian sweets workshop; Sunday, 21st May, 10am-1pm; $180 ($60 per hour); Mount Evelyn.
- Preserving the season’s harvest; Sunday, 21st May, 10am-3pm; $120 ($24 per hour); CERES.
- Learn to cook Mauritian samoussa and achard; Wednesday, 24th May, 6-8pm; $20 ($10 per hour); Forest Hill.
- Modern Asian fusion cooking workshop; Thursday, 25th May, 1-3pm; free; Kilsyth.
- Dumpling making workshop; Friday, 26th May, 6-8.30pm; $75 ($30 per hour); Park Orchards.
- Sourdough breadmaking (2 sessions); Saturdays, 27th May and 17th June, both 10am-12.30pm; $150 ($30 per hour); Park Orchards.
- Filled pasta with Piera; Saturday, 27th May, 10am-1pm; 140 ($47 per hour); Thomastown.
- Feta, haloumi and mascarpone cheese making; Saturday, 27th May, 10am-4pm; $240 ($40 per hour); CERES.
- Induction cooking workshop; Saturday, 27th May, 11am-12.30pm; free; Fitzroy North.
- French patisserie – macarons (advanced); Saturday, 27th May, 1.30-4.30pm; $115 ($38 per hour); Lower Templestowe.
- Gluten-free kitchen skills; Sunday, 28th May, 10am-3pm; $120 ($24 per hour); CERES.
- Cake decorating using coloured fondants; Sunday, 28th May, 1-5pm; $99 ($25 per hour); Surrey Hills.
- Farmhouse sake / doburoku night; Wednesday, 31st May, 6.30-8.30pm; $125 ($63 per hour); Fitzroy North.
In June
- Italian cooking (2 sessions); Thursdays, 1st and 8th June, both 6-9pm; $195 ($33 per hour); Surrey Hills.
- Truffle and praline workshop; Friday, 2nd June, 6-10pm; $180 ($45 per hour); Blackburn.
- Sourdough breadmaking (advanced); Saturday, 3rd June, 10am-12.30pm; $70 ($28 per hour); Lower Templestowe.
- Vegan cooking Italian style; Saturday, 3rd June, 10am-3pm; $120 ($24 per hour); CERES.
- Indian cooking – South Indian (2 sessions); Wednesdays, 7th and 14th June, both 6.30-8.30pm; $118 ($30 per hour); Hurstbridge.
- Gozleme and baklava workshop; Monday, 12th June, 6.30-8.30pm; $65 ($33 per hour); Balwyn North.
- Get your dad in the kitchen!; Wednesday, 14th June, 4-6pm; free; Hawthorn.
- How to make fresh gnocchi; Thursday, 15th June, 6.30-8.30pm; $36 ($18 per hour); Lower Templestowe.
- Make and eat savoury Japanese pancakes; Friday, 16th June, 11am-1pm; $15; Greensborough.
- Truffle and praline workshop; Friday, 16th June, 6-10pm; $180 ($45 per hour); Blackburn.
- Taiwanese banquet cooking class; Saturday, 17th June, 5-7.30pm; $126 ($50 per hour); Brunswick.
- Mozzarella, burrata and stracciatella cheese making; Sunday, 18th June, 10am-3pm; $240 ($48 per hour); CERES.
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.
- Beginners bread making; various Sundays, 8am-2pm; $230 ($38 per hour); Abbotsford.
- Brunswick Kitchen (many different classes); various dates, times and prices but mostly 2½ hours long and $120; Brunswick.
- Chocolate making and pastry classes for children; various days and times; various costs; 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.
- Juanita’s Kitchen (plant-based); various dates, times and prices; Preston.
- Kombucha brewing workshop; last Thursday of each month, 7-11pm; $49 ($12 per hour); Brunswick.
- La Cucina di Sandra (Italian); various evenings, 6.30-10.30pm; $120 ($30 per hour); Richmond.
- Margot & Montanez (alfajores biscuits); monthly on Sundays, 10am-1pm ; $109 ($36 per hour); Camberwell.
- Nonna & Mum’s cooking class; 4th Thursday of each month, 7-10pm; $24 ($8 per hour); Thornbury.
- Otao Kitchen (many different classes); various dates, times and prices but mostly 3 hours long and $197; Abbotsford.
- Rosa’s cooking classes (Italian); various Saturdays and Sundays, 10.15am-3pm; mostly $165 ($35 per hour); Bundoora.
- Sourdough bread workshop; roughly once a month on Saturdays, 9-11.30am; $185 ($74 per hour); Brunswick East.
- Tea blending; various Sundays; $75 ($60 per hour); Brunswick.
- The ultimate biscuit class; various Tuesdays, 10am-3pm; $162 ($32 per hour); Blackburn.