Sunday, November 20, 2016

Show + Share Day 2

Sourdough, mead, jun, sauerkraut, kefir, kimchi, kombucha... Whatever you've been busy making at home, please come along to our second Show + Share day and inspire others to confidently make and mistake, as we discover collectively the exciting world of fermenting.

Meg Ulman won't be there for this next Culture Club. She and her partner Patrick will be at the International Indigenous Health Conference where Patrick will be giving a keynote address entitled Fermenting Country- caring for the ecology of our gut, after which Meg will be taking a fermenting workshop. We wish them all the very best.

We hope you have a great festive season. Don't forget that in some countries sauerkraut juice is sold as a hangover cure...

Tuesday, October 11, 2016

More Sourdough

Were Indigenous Australians the world's first bakers? Come and discuss this delicious history while we take our sourdough making skills one step further from where we left off at last Culture Club's fermented grains workshop.

We will be learning new techniques and recipes so come and learn, try, and most importantly, taste the latest offerings in this country's long lineage of breadly goods.

Friday, September 23, 2016

Fermented Grains

Did you know that sourdough bread may contain vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium –in addition to uniquely balanced proteins and fatty acids? Whoa! This is in contrast to most commercially produced breads, which maintain only a fraction of their original nutrient content after all the processing they undergo.

Come and learn the art, craft and some of the science of making sourdough bread fermented with wild culture, as well as some other fermented goodies made using various grains.

Please note the earlier finishing time of 12.30pm. No need to bring lunch this time. Just your person, your friends and your enthusiasm.

Monday, August 29, 2016

Boogie, munch, chop + bash

Don't forget HRN has two exciting upcoming events:

This Friday night at 7pm, Charlie Mgee and his band Formidable Vegetable Sound System, will be launching their new album, Grow Do It in Daylesford. They're calling it a kids' album, but that hasn't stopped any of us adults boogying around the HRN HQ while we listen to it.

There will be a delicious supper available, too, to replenish our stores after a big night of dancing.

You can buy your tickets here, or on the door.

Here's a sneak peek of Kimchi, one of the songs from the new album:

(If you're reading this as an email, you might need to click through to the HRN blog to watch it.)

If you love kimchi as much as Charlie and would like to learn how to make it, we warmly invite you to come along to this Saturday's Culture Club for our free Back to Basics workshop where we will be making kimchi, sauerkraut, fermented carrots, pickled carrots, and a carrot kvass.
 This will be a hands on and hands in workshop. Here's what you need to bring if you'd like to make your own:


- flaked or fine salt
- 3-4 cloves of garlic
- a thumb of ginger
- chilli flakes, or dried or fresh chillies
- fish sauce (optional)
- daikon radish (optional)
- sugar
- Chinese/napa cabbage, though ordinary cabbage, bok choy, etc works fine too - need about 1kg
- 1 carrot
- spring onions (optional)
- plastic gloves (optional)
- clean 1L (or thereabouts) jar
- grater
- chopping board + knife
- mixing bowl


- one or more cabbages
- salt
- optional: whey, onion, garlic, chilli, spices (cardamom, coriander, fennel, star anise, caraway etc)
- large bowl (preferably stainless steel) for pounding into
- pounding tool - eg. pestle
- grater
- large chopping knife
- chopping board
- 2 wide mouthed jars or crock - size depends on quantity of ingredients you want to make up. About 1 litre is a good size to start with

Carrot Ferment

- 4-5 carrots
- salt
- optional: whey, onion, garlic, chilli, spices as above
- large bowl (preferably stainless steel) for pounding into
- pounding tool - eg. pestle
- grater
- large chopping knife
- chopping board
- 2 wide mouthed jars or crock - size depends on quantity of ingredients you want to make up. About 1 litre is a good size to start with

Pickled Carrots

- 4-5 large carrots
- 4 garlic cloves 
- good quality salt
- black peppercorns
- mustard seeds
- 2 bayleaves
- fresh dill or dill seeds
- optional: lemon, chillies
- 1 2-litre jar or several smaller jars
- knife
- chopping board

Carrot Kvass

- 1 carrot
- salt
- whey (optional)
- 1 large jar
- chopping board
- knife

Hope you can come along!

Friday, August 19, 2016

Community dinner + women's panel

Please join us for an exciting community dinner. 
Delicious food to share + stimulating discussion. 
Hope you can make it. 
Bookings essential.

Wednesday, August 10, 2016

Culture Club Back to Basics

Want to start fermenting but you're not sure where to start?

Then this Back to Basics workshop is for you!

Come and learn the hows and whys of preserving food through the ancient, healthful and delicious process of fermentation.

Tuesday, August 2, 2016

Natural soap making workshop

We are lucky enough to have Angela Enbom from Tread Lightly Permaculture join us again to run an informative, hands-on natural soap making workshop.

Please wear old clothes and bring along an apron, rubber gloves, protective eyewear and three empty clean milk cartons.

Bookings essential.

Thursday, July 21, 2016

Je suis Charlie

Eeeeeeeeeeeee!! We can hardly contain our excitement! Charlie Mgee is returning to Daylesford with his band Formidable Vegetable Sound System to launch their new album Grow Do It.

Supporting, is the ever-talented effervescent Mal Webb, launching his new album Not Nor Mal, with the help of Kylie Morrigan

Tell your friends and get your dancing shoes ready! It's going to be one hell of a fabulous night.

You can buy your tickets online here.

Friday, July 8, 2016

Show + Share Day

Sourdough, yoghurt, water kefir, jun, suerkraut... Whatever you have bubbling away at home in your crocks and jars, it's time to give them an airing. Our next Culture Club is going to be a Show + Share day where we can share stories, recipes, experiments and wondrous flavours.

We have a month until then, which is plenty of time, even in our cold houses. Can't wait!!

Thursday, June 16, 2016

Fermented dairy day

Yoghurt, whey, milk kefir, cultured butter and yummy cheeses... Please join us at our next Culture Club meet-up to learn and share knowledges about fermenting dairy.

Holy cow, we can't wait!