Immerse in Agroecology and learn how to design and manage integrated, regenerative subtropical food production systems.
Course runs over 12 days, one day per week in 3 blocks:
March 5, 12, 19, 26
May 7, 14, 21, 28
June 4, 5 (Saturday field trip), 11, 18
Have you ever thought what are your favourite condiments made from? How much hidden sugar we consume by adding even just a bit to our meals. After the course you will take home a jar of the fermented condiment and nut cheese to mature and a complimentary fermented drink from Suria Foods.
Poppy & Fern Flowers love to share their passion and knowledge on all things growing organic flowers, sustainable floristry and botanical crafts. Stroll through the flower fields learning industry tips and tricks to grow, harvest and create.
All workshops are inspired by the seasons and what we have blooming out in the field. They all include an abundance of seasonal flowers, tools and equipment needed plus a selection of drinks and snacks.
Poppy & Fern Flowers love to share their passion and knowledge on all things growing organic flowers, sustainable floristry and botanical crafts. Stroll through the flower fields learning industry tips and tricks to grow, harvest and create.
All workshops are inspired by the seasons and what we have blooming out in the field. They all include an abundance of seasonal flowers, tools and equipment needed plus a selection of drinks and snacks.
Poppy & Fern Flowers love to share their passion and knowledge on all things growing organic flowers, sustainable floristry and botanical crafts. Stroll through the flower fields learning industry tips and tricks to grow, harvest and create.
All workshops are inspired by the seasons and what we have blooming out in the field. They all include an abundance of seasonal flowers, tools and equipment needed plus a selection of drinks and snacks.
Poppy & Fern Flowers love to share their passion and knowledge on all things growing organic flowers, sustainable floristry and botanical crafts. Stroll through the flower fields learning industry tips and tricks to grow, harvest and create.
All workshops are inspired by the seasons and what we have blooming out in the field. They all include an abundance of seasonal flowers, tools and equipment needed plus a selection of drinks and snacks.
This course is an opportunity to learn the techniques of an ancient method of fermenting the liquids. We will go through the most ancient drinks found all around the world as well as learn the methods of vinegar making. Talk about the difference and benefits of wild fermentation to culturing.
Mastering Vegetable Fermentation is the class for food enthusiasts who want to expand their knowledge in lacto fermentation. It is perfect for those who have a basic understanding of fermentation and perhaps already tried to ferment simple ingredients.
Poppy & Fern Flowers love to share their passion and knowledge on all things growing organic flowers, sustainable floristry and botanical crafts. Stroll through the flower fields learning industry tips and tricks to grow, harvest and create.
All workshops are inspired by the seasons and what we have blooming out in the field. They all include an abundance of seasonal flowers, tools and equipment needed plus a selection of drinks and snacks.
Poppy & Fern Flowers love to share their passion and knowledge on all things growing organic flowers, sustainable floristry and botanical crafts. Stroll through the flower fields learning industry tips and tricks to grow, harvest and create.
All workshops are inspired by the seasons and what we have blooming out in the field. They all include an abundance of seasonal flowers, tools and equipment needed plus a selection of drinks and snacks.
Design and Create a Christmas wreath using a combination of Dried and Fresh botanicals.
In this workshop Jess will share her love and knowledge of all things sustainable flowers. You will learn which flowers are best for drying, how and when to grow, Harvesting and drying tips and how to create a foam free Christmas wreath to take home.
An introduction to growing and designing with Flowers grown in the warmer months.
In this workshop Jess will share her love and knowledge of all things sustainable flowers. You will learn which flowers grow best in your area, when to start plating and how to start from seed. Strolling through the flower fields you will discuss how to look after your plants and harvesting tips and tricks. Heading back to the Farm house with an arm full of flowers you will then design and create your own Bouquet of Flowers to take home. All techniques will be demonstrated carefully and will be fun for all ability levels.
An introduction to growing and designing with Flowers grown in the warmer months.
In this workshop Jess will share her love and knowledge of all things sustainable flowers. You will learn which flowers grow best in your area, when to start plating and how to start from seed. Strolling through the flower fields you will discuss how to look after your plants and harvesting tips and tricks. Heading back to the Farm house with an arm full of flowers you will then design and create your own Bouquet of Flowers to take home. All techniques will be demonstrated carefully and will be fun for all ability levels.
This course is an opportunity to learn the principles of an ancient method of fermenting using the seasonal ingredients found in your environment. Scientists have proven that fermenting fruit and vegetables enhances their nutritional value and turns it into probiotics. You will also learn how to work with the vegetable waste by creating fermented drinks and condiments. After the class you will take home your fermented creations to mature as well as complimentary fermented drinks from Suria Foods.
Immerse in Agroecology and learn how to design and manage integrated, regenerative subtropical food production systems.
Course runs over 12 days, one day per week in 3 blocks:
August 21 & 28
September 4
October 2,9,16 & 23
November 20 & 27
December 4, 11 & 12
This course is an opportunity to learn the principles of an ancient method of fermenting using the seasonal ingredients found in your environment. Scientists have proven that fermenting fruit and vegetables enhances their nutritional value and turns it into probiotics. You will also learn how to work with the vegetable waste by creating fermented drinks and condiments. After the class you will take home your fermented creations to mature as well as complimentary fermented drinks from Suria Foods.
Do you want to learn about getting started with beekeeping? Have you heard about Flow Hives and wondered what they’re all about? Ever thought about having a bee hive in your garden? The Flow Hive Taster Workshop immerses you into the enchanting world of bees with an engaging presentation in the Farm House, followed by a hands-on experience as we inspect a beehive in the apiary, and enjoy the delicious taste of some fresh honey extracted straight from the hive.
May 30th
The Bread Social Bakers will be taking you through the basics of sourdough bread making. We are going to replicate home baking conditions so you can achieve great results without commercial equipment. We will take you through each stage of the process including mixing, proving, shaping and baking. By the end of the day you’ll be taking home some bread you’ve baked, some dough you’ve shaped, some of our secret starter and many tips and tricks as we can squeeze into three hours.
May 16th
The Bread Social Bakers will be taking you through the basics of sourdough bread making. We are going to replicate home baking conditions so you can achieve great results without commercial equipment. We will take you through each stage of the process including mixing, proving, shaping and baking. By the end of the day you’ll be taking home some bread you’ve baked, some dough you’ve shaped, some of our secret starter and many tips and tricks as we can squeeze into three hours.
This course is an opportunity to learn the principles of an ancient method of fermenting that can be applied to any seasonal produce. Scientists have proven that the process of fermenting fruit and vegetables enhances their nutritional content. After the course you will take home a jar of the ferments to mature and some complimentary fermented drinks from Suria Foods.
April 25th
The Bread Social Bakers will be taking you through the basics of sourdough bread making. We are going to replicate home baking conditions so you can achieve great results without commercial equipment. We will take you through each stage of the process including mixing, proving, shaping and baking. By the end of the day you’ll be taking home some bread you’ve baked, some dough you’ve shaped, some of our secret starter and many tips and tricks as we can squeeze into three hours.
Delve into the intricacies of cheesemaking on this full day Masterclass with second generation cheesemaker, Hannah Lillywhite. From start to finish, let Hannah demystify the science and art of cheesemaking!
You will learn to craft your own artisan Feta, Halloumi, Whey Ricotta and Hard Table Cheese (like a fresh pecorino/gouda) on this hands-on, full day workshop. Then finish off your day with a glass of wine to celebrate your achievements!
Are you completely new to the world of bees, and want to learn? Ever thought about having a bee hive in your garden? This Flow Hive Taster Workshop is a brief presentation delivered in The Farm House, followed by a hands-on experience in The Farm Apiary. Take part in the interactive inspection of a working colony and enjoy a taste of some fresh honey extracted straight from the hive.
March 28th
The Bread Social Bakers will be taking you through the basics of sourdough bread making. We are going to replicate home baking conditions so you can achieve great results without commercial equipment. We will take you through each stage of the process including mixing, proving, shaping and baking. By the end of the day you’ll be taking home some bread you’ve baked, some dough you’ve shaped, some of our secret starter and many tips and tricks as we can squeeze into three hours.
February 29th
The Bread Social Bakers will be taking you through the basics of sourdough bread making. We are going to replicate home baking conditions so you can achieve great results without commercial equipment. We will take you through each stage of the process including mixing, proving, shaping and baking. By the end of the day you’ll be taking home some bread you’ve baked, some dough you’ve shaped, some of our secret starter and many tips and tricks as we can squeeze into three hours.
Learn to make your own in-house cheeses for your restaurant or cafe! Join us on this Hospitality/Industry Exclusive Cheesemaking workshop to learn to craft a delicious range of cheeses that have been carefully selected to suit the commercial kitchen.
You will learn to create your own in-house ricotta, feta, halloumi and romano.
This full day workshop will allow you to experience cheesemaking in a fun and practical manner as well as gain an understanding of the science and art of cheesemaking.
Every Monday between the dates:
Feb 24 – Apr 6
Apr 27 – May 25
Immerse in Agroecology and learn how to design and manage productive and regenerative subtropical food systems. Applying the principles of permaculture and successional agroforestry; our system works with natural succession to sequester carbon, build soil, create closed-loop nutrient cycling and yield an abundance of food, fuel, and fiber. Learn from a team of skilled primary producers in this twelve-week course and gain hands on experience in our ‘living classroom’ at The Farm.
This course is an opportunity to learn the principles of an ancient method of fermenting that can be applied to any seasonal produce. Scientists have proven that the process of fermenting fruit and vegetables enhances their nutritional content. After the course you will take home a jar of the ferments to mature and some complimentary fermented drinks from Suria Foods.
Delve into the intricacies of cheesemaking on this full day Masterclass with second generation cheesemaker, Hannah Lillywhite. From start to finish, let Hannah demystify the science and art of cheesemaking!
You will learn to craft your own artisan Feta, Halloumi, Whey Ricotta and Hard Table Cheese (like a fresh pecorino/gouda) on this hands-on, full day workshop. Then finish off your day with a glass of wine to celebrate your achievements!
