Salt N Caramel make sweet treats such as raw vegan Belgium chocolate tarts, Dutch cocoa fudge brownies, Belgium choc chip cookies, Belgium white chocolate mud cake, and buttery shortbread cookies. Their menus are continually changing to give their customers variety.
Apples and Sage Organic Wholefoods, Balwyn
Aumanns at Warrandyte
Cannings Free Range Butchers, Hawthorn
Eastfield Organic Natural Food Market, Croydon South
Health Food Thyme, Croydon
Kew Organics, Kew
Renaissance IGA, Hawthorn
Sprout Health Store & Organic Grocer, Hawthorn
Terra Madre, Northcote
Notes (in their own words):
Schulz's products are truly simple and delicious, made from the whole milk of their Friesian and Jersey cows, and with nothing added but natural ingredients. They are processed right on the farm, in small batches, with great care and attention to detail.
They are on 832 acres of fertile land in South West Victoria. Since 1972, they have used biodynamic and organic principles to enhance the vitality of the soil, grasses and animals.
Makers Emporium and Cafe, Ringwood North
Warrandyte Lollies and Treats
Notes (in their own words):
Homemade syrup waffles (stroopwafels) and chocolate brownie waffle cookies. The stroopwafel's recipe has been developed over many hours to get the right balance of texture, spices and (of course) taste in the dough and the caramel syrup. The stroopwafels come in different shapes and sizes and are baked fresh on a daily basis. A gluten-free version is also available.
This is a charity-owned garden with the express purpose of providing people in financial crisis with fresh produce.
Hope City Mission has partnered with Melbourne Water to construct this vegetable garden, which comprises 84 raised beds (2.4m x 1.2m each). It provides much needed fresh produce for the Hope City Mission foodbank program, which feeds around 80 families per week. In addition, they have a large greenhouse that they use to house their seedling propagation program, growing seeds to seedlings.
The garden also provides a place where the isolated can connect with others and have a sense of purpose and accomplishment. Volunteers are welcome to come and maintain the garden, with the preferred days being Monday, Wednesday, Thursday between the hours of 9am-3pm. Wednesday is the ideal day for volunteers as this is the day where all the action happens with picking produce ready to give out at Hope City Mission emergency food program on the Thursday.
There are regular working bees on most Wednesdays - please contact the office to confirm (9761 6778).
SEEDs is a communal garden where they grow and share together, growing natural networks, skills, mutual opportunities, friendships, organic food and community. There are no individual plots. The food that they grow is used to feed their weekly volunteers as well as a way to connect with our local community. They also donate regular harvests to The Local Kitchen Brunswick and share and cook their excesses. The garden is connected to, and shares the space with, Milparinka Disability day service. They aspire to be a connecting point and resource for their community.
There are regular working bees at the garden, every Monday and Thursday at 10am.
A food swap is held at the garden on the 2nd Saturday of every month, 10am-midday. Boomerang Bags Brunswick uses the SEEDs space to hold monthly sewing bees at the same time.
Selba Farm's products include extra virgin olive oil, infused olive oil, olive pickles, honey and lime pickle. Their olive oil is produced on siote by grinding the olives at a controlled ambient temperature, preserving the natural taste, in a method is known as 'cold press'.
Selba Farm is a mixed farm enterprise on a 140-acre lot that includes a residential house, olive groves of 3,000 trees, an olive oil production and food packaging facility, commercial volumes of purple and white garlic, a small-scale vineyard (2 acres), Dorper sheep husbandry (50 sheep), Boer goat husbandry (70 goats), apiary and fresh produce grown both in greenhouses and in open nature.
The garlic is available from early February and the chestnuts are available from late March.
Sennitts Valley Farm's garlic is hand planted, picked, sorted and cleaned using traditional processes. Their farm is completely pesticide, herbicide and chemical free. They use biodynamic preparations for soil health.
A small family owned and operated winery in Arthurs Creek. Their philosophy is to produce premium wines from estate-grown fruit ripened to optimum levels and matured in finest quality small oak barrels.
The Shillinglaw Cottage re-opened in January 2016 under new management and is now a family owned and operated cafe focusing on locally sourced produce, great coffee, chef-made food and friendly service. It offers a dining room and a coffee area as well as an alfresco garden with large children's sandpit, all shaded by a significant old oak tree. Head Chef Bruno Lima and his team have developed an eclectic and diverse menu, offering fresh, local, free range and organic ingredients where possible. All-day breakfast, lunches, coffee and cakes with gluten-free, dairy-free and paleo options are served, as well as a 'Little Shillings' menu for the kids. Open on both week days and weekends. Shillinglaw is also fully licensed and the historical cottage can be hired for private functions.
Shillinglaw is next door to the Eltham Library and close to Alistair Knox park. They are just a short walk from the Eltham town centre and the train station, plus the 902 bus will drop you off at their door.
A little about the history of Shillinglaw cottage, built by pioneers, saved by locals. The cottage was built in 1859 and is constructed from handmade bricks in a Flemish bond pattern. In the 1960s, it was marked for demolition to make way for new council buildings, but a group was formed by the locals to save the cottage. One of the fundraising efforts was the publication of a cookery book "Flavour of Eltham", which was re-printed four times. Brick by brick, the cottage was dismantled and re-built in its original form in its current location.
Si Mangia started as Mangia Mangia in 2015. After the success of their books that promote traditional Southern Italian seasonal foods, they saw a need in the market for locally-made tomato products that remained faithful to traditional cooking methods. The results so far are: passata di pomodoro (tomato puree); sugo pronto (ready made pasta sauce); olives cured and dressed according to traditional Calabrian recipes; and capsicum paste for salumi.
Smoke and Roast is a distinctly Australian flavour, that all Aussies will love. There is no gluten or MSG in Smoke and Roast; rather it is predominantly natural Australian sea salt that has been carefully blended with a range of herbs and spices. Use it instead of salt and pepper to transform an everyday meal into a gourmet feast that will tantalise your taste buds. Just added to their range are Smoke and Peri, which has all the fantastic ingredients of Smoke and Roast with a gorgeous peri peri twist (for those who love a bit more spice and heat in their cooking), and Smoke and Curry. The colour is sensational. The taste is even better. Use this in white sauce dishes, and as a secret ingredient to lift all your favourite recipes.
Local brands sold:Aunty T's Homemade Goodies
Bee Rescue - Heidi Honey Hurstbridge
Heidi Honey Hurstbridge
Salt N Caramel
Sweets & Treats By Michael
Top Hundred Acres
Turners Bakehouse Eatery
Under The Pickle Tree
This garden is membership-based but membership is free.
What: The garden is a community shared space. There are no individual plots but produce is shared amongst those that attend, as well as used in the community lunch and cooking classes at Span. The garden is maintained with a watering system and by regular planting and harvesting. All produce is organic. The garden is a large space with a number of garden beds and areas producing vegetables, fruit and herbs. There is a shelter built with natural building techniques and materials that can be used for meetings or other activities, a propagation area, a seed and cuttings swap program, and a community mural. There are regular sustainability programs, classes and activities run throughout the year. The garden is access friendly for all.
Who: The garden is shared and maintained by a dedicated group of volunteers and community members, with the assistance and support of Span Community House, and regular working bees. All those participating have differing levels of skills, experience and physical abilities. New community members and gardening beginners are invited and encouraged to join the garden group and participate in Span's activities whilst learning and enjoying the company and support of other community members.
Spice Fusion’s product range includes 30 plus unique and all-natural spice blends, 6 dukkah blends and a to-die-for chilli jam, all of which are handmade by Judy in her Ringwood home kitchen. Free recipes (and spice advice) are given away with every purchase.
Spoke and Spade is an urban farm growing seasonal vegetables for the local community. They pre-sell $20 veggie boxes using the community-supported agriculture (CSA) model.
They follow organic and regenerative principles and hope to nurture soil life to create to healthy food. They grow without any nasty chemicals and prioritise Aus Certified Organic inputs (although they are not Certified Organic). They have had our soil tested to confirm their farm's produce is free from heavy metal contamination.
As an urban farm, Spoke and Spade are growing a story for people to eat and connect to the place they live and to the farmer they purchase food from. Their aim is to encourage connections through food. From farmers to families, neighbours to soil health, and recipes to the local grocery store - all upheld as important parts of life. They hope to create not just good food in the local economy, but a greater sense of place in community. They hope to change, challenge and improve on food systems locally and abroad.
This garden is membership-based, with partly communal beds and partly allotments.
Situated at Salt Creek's meeting with the Yarra River, this sustainable food garden is a joint venture between the Banyule Anglican Church and the local community. Both individual and community plots are available and new members are very welcome. A gardening get-together occurs each month where seedlings are shared, compost is made, fascination is felt about the latest vegetables appearing and members always feel comfortable to try new planting experiences and see what happens. Workshops conducted have included building wicking beds, liquid fertilisers, pruning fruit trees and making hot compost.
Gardening in the cool evening riverside air is refreshing!
Sugarloaf Produce is a small organic farm located at the base of Mt. Sugarloaf and the Kinglake Ranges. They are the 5th generation to farm this property. Composted organic matter is the key to growing their produce, and all of their compost is made on site using a mixture of farm green waste, cow, sheep and poultry manure, sawdust from their mill and other organic materials. Other biological techniques used on the farm include crop rotation, mixed cropping and mixed stocking. Beneficial compost teas are sprayed on crops regularly, and plentiful habitat is provided for beneficial insects in their vast bushland areas.
Sweets & Treats By Michael make chocolate fudge, rocky road, diy cookie jars, cookies and variety of other seasonal treats. The fudge flavours include: caramel, pistachio, cookies & cream, tim tam, mint, cherry ripe and marble.
Open during school terms only. The coffee shop is open Monday to Friday, 10am-1pm. In terms 1 to 3, The restaurant is open on Monday to Thursday, 6.30-9pm, during Terms 1-3. In Term 4, the restaurant is open on Monday and Tuesday, 6.30-9pm. Bookings essential.
ELTHAM College owns and operates a Hospitality Training Centre and fully-functional winery, cafe and restaurant called Swipers Gully. Young people in Years 8 and 9 operate the college coffee shop within the restaurant, with particular focus on Year 9 students exploring employment and work experience opportunities. The Centre also allows young people in Years 10, 11 and 12 to participate in a number of VET and VCE options as well as vocational certificates - with most of our young people participating in at least one. The Swipers Gully restaurant is open to the public, so come join us for a delicious meal and you will also be helping our students gain nationally accredited training qualifications in Hospitality. Guest Chef evenings are usually held twice a year, with a 5 course dinner matched to wines; they have previously featured renowned local chefs Stephen Mercer (Mercers, Eltham) and Gordon Brown (Brownkortes).
Swipers Gully Vineyard was established by Eltham College in 2002 with the aim of creating a boutique winery with an emphasis on producing small quantities of premium wine. Their vineyard is located on a 20 acre site, on which the vines currently occupy approximately 5 acres.
What: Sylvester Hive community garden was built in partnership between Darebin Council, The Pavilion School and local residents on land generously provided by the school. The garden was launched in November 2016. With a border of fruit trees, 14 raised wicking beds for vegetables and herbs, storage container and shelter, seating, composting bays and a children’s sand pit, the garden has been designed as a welcoming space to meet with friends and neighbours.
Who: A group of local residents have formed to take care of the garden which they have named 'Sylvester Hive' ('Sylvester' is derived from the Latin for woodland and 'Hive' denotes a place where people meet and connect). The group meet regularly to discuss and agree on how the garden is to be managed, used, planted and harvested. The raised wicking beds are all cultivated communally and the harvest is shared at regular communal meals and celebrations.
When: The garden is open all week. Members meet regularly at the garden every Saturday, midday-3pm.