Tuesday, April 18, 2017

David Asher: Change of time

Hi folks,

Due to unforeseen circumstances we have to change the time of the David Asher event this Thursday to 7pm - 8.30pm.

Because of the later starting time we are also now inviting people to bring along a dish of local food to share for supper. If you're a cheese maker, pls bring cheese to show off + share!

If you were hoping for an earlier night, we apologise. Perhaps you can go to the Daylesford community cinema that night at 6pm instead to watch the important film, A Plastic Ocean:

See you on Thursday night!

Thursday, March 30, 2017

An evening with David Asher

Culture Club is having a break from its usual first Saturday of the month time slot for the month of April. We are most thrilled to share the news that David Asher will be joining us for an evening of talking about and sampling, if we're lucky, natural cheeses.

For those of you who don't know, David Asher is an organic farmer, goatherd, and farmstead cheesemaker, who lives on the gulf islands of British Columbia. His Black Sheep School of Cheesemaking offers cheesemaking workshops in partnership with food-sovereignty-minded organisations and communities. His workshops teach a cheesemaking method that is natural, DIY, and well suited to any home kitchen. He has been teaching cheesemaking for over seven years.

David will be in Daylesford for a number of workshops. We feel very lucky that he has offered to come and talk with us. We hope you will join us for a wonderfully delicious evening.

Wednesday, March 8, 2017

Almost autumn community dinner

Very late notice we know but we are hoping you can come along.
Take a night off cooking! Let us feast together on delicious local food and share stories while we welcome the autumnal months.

Pls note RSVP booking date and carpooling info.
See you next week, if not before!
Oh, and happy International Women's Day to all you fabulous feminists.

Friday, February 17, 2017

A is for apple

Love apples? Us too! Come along to the March Culture Club and join a group of people interested in maintaining good gut health while honouring our local pomaceous fruit.

Sunday, February 12, 2017

Pickling Day Wrap-Up

Wow wow wow wow. It's true that everybody loves pickles! Culture Club's inaugural Community Pickling Day was testament to this fact.

Thank you to everyone who came along to celebrate the wonder of wild fermentation, community participation and the strengthening of our local food system. Thank you to Meg Ulman for facilitating the event, to Mara Ripani for taking these gorgeous photos, and to Edward + Fiona at Adsum Farmhouse for growing the gherkins that made the day just so wonderful. Thank you soil, thank you bees, thank you glass jar manufacturers.. We have so much to be thankful for. #collectivehealth #collectivegratitude ♥

Wednesday, February 1, 2017

Penny + Pickles

Penny Livingston-Stark has landed on Aussie shores and is looking forward to meeting us all tomorrow evening (Thursday Feb 2) at 7pm at Jubilee Lake.

It's going to be a lovely 27˚C day tomorrow - perfect picnic weather.

Pls bring a rug to sit on and a dish of local food to share.

* * *

If you're coming to the Community Pickling Day this Saturday - hooray! We can't wait to roll up our sleeves, put on our aprons and get our pickle on with you.

There are some extra things to bring along:

  • chopping board
  • small sharp knife
  • measuring cup
  • tablespoon measure

In case you missed our last post, here are the other things you need to bring along:

  • exact change if you've ordered Adsum Farm gherkins
  • as many clean jars + lids as you'll need for your pickles
  • salt, garlic cloves, peppercorns, bay leaves, fresh dill or dill seeds, mustard seeds, leaves containing tannin (grape, cherry, oak, horseradish, green or black tea)

See you on Saturday!

* * *

A-tisket, A-tasket, this workshop looks fantastic:


Thursday, January 19, 2017

Community Pickling Day

Come and get your pickle on at Culture Club's inaugural Community Pickling Day on Saturday February 4.

We have partnered with Glenlyon's Adsum Farmhouse who are growing gherkins especially for the day. So if you don't have your own homegrown cucumbers to bring along, you can pre-order Adsum Farm organic gherkins which will be freshly picked on the morning of the pickling day:

$6 per kilo
$20 for 4 kilos

Pls email your order to daylesfordcultureclub@gmail.com by Saturday January 28 and pay on the day.

Things to bring along:
  • exact change if you've ordered Adsum Farm gherkins
  • as many clean jars + lids as you'll need for your pickles
  • salt, garlic cloves, black peppercorns, bay leaves, fresh dill or dill seeds, mustard seeds, leaves containing tannin (grape, cherry, oak, horseradish, green or black tea)

Looking forward to seeing you there!

* * *

We have just updated the Vegie Box page of our blog, so please have a read through and email us if you'd like to order a box of Captains Creek Organics' local goodies. Pickle 'em, juice 'em, cook 'em or just munch 'em.

* * *

There are also two workshops coming up in Trentham that you might be interested in:

Traditional Wooden Longbow making with Lars Richter:


Barefoot Shoe Making with Indrani Perera:

That's it from us for now. Hope you're all keeping cool out there...

See you at the Picnic with Penny, if not before. .

Monday, January 16, 2017

Picnic with Penny

We are very excited that Penny Livingston-Stark is coming to talk to HRN about the relocalisation projects she's involved with in California.

Please join us for what is sure to be a night of great food and stimulating conversation.
No need to RSVP, just rock along. Bring your togs if it's hot too.

Tuesday, December 27, 2016

So much to celebrate

Hi everyone,

We just wanted to let you know that we aren't having a January Culture Club. Our first fermie get together for 2017 will be Saturday February 4. Watch this space for details.

If you're around on NYE, come and join the community gardeners in the annual Daylesford NYE parade. Think colourful costumes, big hair, yarn bombed bikes and scooters, political placards, wheelbarrows piled high with plants, straw bales and kids.

We are meeting outside the MS op shop on Duke Street at 7pm on the 31st.

Hope to see you there.

Happy holidays from all us here at HRN HQ!

We're looking forward to another year of relocalising together in 2017. More growing, more sharing, more making, more preserving, more helping, more repairing, and a lot more dancing.

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...