Ratio Cocoa Roasters uses traditional chocolate making techniques and sources the World's best single origin cacao beans to bring you individually flavored small batch hand crafted chocolate bars. Their cacao beans are sorted to remove any flawed beans then roasted in an antique ball roaster before being cracked & winnowed to remove the husk or shell of the bean. The cacao bean is now in small pieces called cocoa nibs. Their dark chocolate range is a mixture of these cocoa nibs and raw cane sugar (and is therefore vegan). Their milk chocolate range has two additional ingredients: whole milk powder and cocoa butter. The chocolate ranges from 45% to 100% cacao. There are no preservatives or additives. The ingredients are placed in stone grinders for a minimum of 72 hours, during which time the coarse ingredients turn into a smooth liquid. They then block and age the chocolate for a minimum of 3 weeks before it is tempered, poured into moulds then hand wrapped.
They are also a cafe, selling hot chocolates, coffees and sweet treats. They are also the only dedicated chocolate gelato store in Melbourne, with 7 different chocolate gelato on offer (2 vegan). The cafe is open Thursday and Friday, 2–10pm; Saturday, 10am–10pm; and Sunday 10am–5pm.
They also do public tours of their factory on most Fridays and Sundays. $10. Book on EventBrite.
Reservoir Community Pantry is simply an open cupboard fixed to the outside wall of Reservoir Neighbourhood House to which people can either donate, or freely take out, any non-perishable food. In practice, most of the food is bought from a local supermarket using a local, grant.
It appears that most of the food is taken within a few hours of being placed there. In response, although the Neighbourhood House staff buy most of the produce on a Monday morning, they spread out the timing of its placement in the pantry. Anyone can take anything that they want whenever they want and they don’t need to interact with the Neighbourhood House staff to do so.
On Mondays and Thursdays, the Neighbourhood House also gives away free bread (some of which comes from Watsonia Neighbourhood House). In addition, on Mondays, there is free soup. And, finally, there is a free monthly lunch on the 4th Wednesday of every month, midday-1pm.
The garden was created in 2018 to increase access to to fresh nutritious foods and to provide an opportunity to educate children and adults about growing food. All beds and areas are open to the community to harvest at any time. It is a fun, interactive space where you can get your hands dirty learning horticulture skills or feel free to pick some herbs on your way home for dinner tonight!
The garden's management is overseen by the next door Reynard Street Neighbourhood House. It has been designed to be as accessible as possible with staff members from the house trained in disability access and inclusion.
There are three small compost bins for community members to drop off green waste. They also recycle waste from the Neighbourhood House's community lunches to create compost and feed our worm farms, which in turn fertilise the vegetable beds.
They welcome donations of plants and items but email them first.
A small group of gardening volunteers meets every Friday at 10 am and works until 12:30 pm when they break for a free community lunch! They incorporate produce from the garden into these weekly community lunches. There is also a working bee on the 3rd Sunday of every month, 2-4pm. New visitors and volunteers would be more than welcome to any of these events.
On the third Saturday of each month, there is a food swap from 11am to midday.
The group's aim is to create more opportunities for gardening throughout Richmond, both for growing food and for bringing people together to share and learn from each other. Membership is $10pa.
The group leases an area in the Burnley Backyard community facility at 49 Tudor Street, Richmond. This comprises 25 individual plots for rent plus some shared communal beds. They have also established 3 planter boxes on the nature strip in Tudor Street so that passersby can pick a variety of herbs and teas.
There is currently a waiting list for the individual plots. Members without a plot can still join in tending and sharing in produce from the communal beds. Members can also access a composting system, a worm farm and a supply of coffee grounds.
The Riddells Creek Vinegar Company's traditional cultured vinegars are made from Austalian wines. Their Muscat, Old Tawny (Port) and Sweet Apera (Sherry) vinegars are made using fortified wines that are sweeter compared with their vinegars made from dry wines. Their range of infused vinegars, such as raspberry, quince, dill and tarragon, uses their own produce combined with Chardonnay or Pinot Noir grape derived vinegar. No concentrates, purees, artificial flavouring, sugar or colours are used in any of the vinegars and added sugars, usually found in balsamic vinegar, have been left out deliberately.
Their other products include relishes, sauces, jams & jellies, fruit pastes and candied quinces. All ingredients are Australian except for the spices used in the relishes.
Bundoora Park Farmers' Market
Heathmont Farmers' Market
Notes (in their own words):
Ross Tomatoes have been growing hydroponic tomatoes in their 3,000 square metre greenhouse for around 20 years, mainly truss tomatoes plus a range of heirloom and cherry tomatoes. They grow all year round. Their tomato varieties are chosen primarily for taste and they like seek feedback from their customers as to which varieties they prefer.
This garden is allotment-based, with some communal areas.
The garden comprises around 50 allotments plus some communal areas and composting facilities. You can become a member for an annual fee of $10, which then entitles you to participate in their regular working bees, work in the communal areas and share produce, as well as to join the waiting list for a plot. Note, however, that there is currently a long waiting list for plots (around 6 years).
The garden was established around 2004. It is part of the North Fitzroy Community Gardens Group (NFCGG) who aim to enhance the sustainability of the Fitzroy North community by:
Respecting prior ownership of the land by Indigenous Australians.
Maintaining an attractive urban space where people can grow plants predominantly for food and which is accessible to the local community to enjoy.
Artisan bread with real ingredients. Pure sourdough bread with organic flour, variates including rain, white, olive, spelt, wholemeal, apricot walnut honey. Rye sourdough, including plain rye, seeded rye, 100% rye. Other bread such as ciabatta, baguettes, raisin, brioche. Bread rolls such as pretzels, onion, cheese, rye, panini and rye. Sweets, including almond croissant, choc croissant, fruit bun, homemade cookies.
Starting with organic stoneground flour with no flour improvers or artificial enhancers, Rustic Sourdough's bread is handmade the old-fashioned way. Sourdough baking is a long process due to the absence of added yeast: from start to finish, the baking process takes up to 36 hours. After a long fermentation process, the tender dough is slipped off the peel on the stone oven floor to slowly rise into a handsome loaf. With a toasted, crunch crust and a soft, chewy, moist crumb, this bread is delectable.