Winter at Yintarini Farm – A Seasonal Paddock to Plate Experience

Winter at Yintarini Farm

A Seasonal Paddock to Plate Experience

Garden Tour – Cooking Class – Seed Saving & More!
A Joint Yintarini Farm & SBA’s Kitchen Event

Yintarini Farm and SBA’s Kitchen have come together to bring you a fabulous, winter Paddock to Plate experience. Be inspired to grow what you eat and cook what your grow. Discover the joy of using the freshest of produce from YIntarini Farm and The Garden at Tranquility, complemented by products from the shelves of SBA’s Kitchen at Home, and local Gippsland producers, to prepare delicious dishes for all to enjoy.

Tour the gardens of Yintarini Farm with Lucy, discover new recipes with Julie, and work together to prepare a hearty lunch to share, as we sit chat and relax before spending the afternoon learning a little about seed saving, and making fruit vinegars.

Want a little more? We’re also offering the option of an add-on to finish the day, we thought that you might like to learn how to grow mushrooms at home, or cure duck breast – duck prosciutto anyone? So if you wish, you can opt to add one of the following to your day out.

Growing Oyster Mushrooms at Home, with Lucy, or Curing Meat with Salt, with Julie

Not for you! That’s OK, maybe you would like to just laze around the lawn or around the outdoor fire to finish the day.

This is a hands-on session, where you will learn new skills, enjoy delicious food, meet new folk, and have a little fun. At the end of the day you will leave the farm with recipes for all dishes prepared on the day, a little seed saving, and fruit vinegar knowledge, some seeds for your veg patch, and if you chose, either your own gourmet mushroom bucket kit to nurture, or the beginnings of your own piece of cured meat to finish. All of this, and the inspiration to take what you’ve learned, home to your garden and kitchen.

This is strictly a small group session and there are only 8 places available, so if you want to come along, we recommend booking early.

Date:
Saturday 26 July 2025

Proposed program for attendees on the day:

9:00 am
Arrive Yantarini Farm

9:15 am
Introduction

9:30 am
Garden tour with Lucy

10:00 am
Eat what you grow – grow what you eat with Julie. Work together as a group
to prepare a variety of dishes for a hearty farm lunch.

1:00 pm
Lunch

2:00 pm
Seed Saving with Lucy & Julie
Fruit Vinegar with Lucy & Julie

3:00 pm
OPTIONAL ADD ONS:
Growing Oyster Mushrooms at Home with Lucy
Let Lucy guide you as you build your mushroom growing bucket to take home and nurture. Learn how to assemble and maintain your bucket for up to 5 flushes of mushrooms.
OR
Salt Curing Meat with Julie
Learn how to make your own duck, lamb or pork fillet style prosciutto at home. In this session you will prepare a duck breast to take home and, with instructions, finish the cure. (This process can also be used for pork fillet and lamb backstrap also.)

4:00 pm
Depart Yintarini Farm

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Sample Lunch Menu:
🥄 Soup or Starter
🥄 Gluten Free Focaccia
🥄 Slow Cooked Yintarini Farm Lamb Neck Roast
🥄 Vegetarian option
🥄 Gnocchi in Chard & Cheese Sauce.
🥄 Seasonal Vegetable/Grain Dish(s)
🥄 Golden Syrup Apple Sponge Pudding served with Custard and Cream

Price: $60.00 (incl GST) Note: Eventbrite fees will be added when booking.

Add on Cost:

Growing Mushrooms at Home, with Lucy
$40.00 (incl GST) (includes all materials)

Curing Meat with Salt, with Julie
$30.00 (incl GST) (includes your own duck breast prosciutto to take home)

Note: Eventbrite fees will be added when booking.

Bookings: Via Eventbrite click here

Minimum no attendees to run: 5 people

Maximum: 8 (Places are strictly limited)

Includes:

Recipes for each of the dishes prepared on the day
A selection of gluten free biscuits to snack on.
Hearty winter warming lunch.
Packs of seed to take home and plant.
Loads of new knowledge.
All food will be gluten free!

Attendees please:

Advise of any dietary requirements.
Wear closed toe shoes.
Bring an apron, if you have one.

If you have any questions, please don’t hesitate to contact me using the form below.

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Preserving Basics

Cooking with SBA’s Kitchen

The next session is scheduled for:

Date: Saturday 10 January 2026
Time: 10:00 am to 2:00 pm
Venue: Segue – Stratford’s Neighborhood House & Arts Café
Cost: $55.00 per person plus Eventbrite Fee (Cost includes recipes and all ingredients, plus a light lunch on the day.)
Bookings: via Eventbrite click here
Max Participants: 4 participants

Sample Menu

Preserved Seasonal Fruit
Pickled Fruit
Preserved Tomatoes
Tomato Relish
A variety of crostini
Bean Salad
Fruit Dessert
(All food will be gluten free)

An Introduction to Preserving: Water Bathing, Fowlers, Pickling and More

Preserving is a great foundation for a sustainable lifestyle, allowing you to use produce from your own (or family and friends’) gardens, process it, store it, and use it later on.
This is how I grew up. Produce was preserved when it was in season, it was not only my mother in the kitchen, but often times my sisters and I, and our father also joined in the process when he arrived home from work. The fruit, pickles, relishes, sauces etc were used throughout the year, and generally when the next season rolled around, there was very little left.

I love that I have fruit ready to serve simply on its own, or with yoghurt for breakfast or, custard or ice cream for a simple dessert and more. My preserves are used on a daily basis, not only in sweet but in savour – you can never have too many jars of tomato passata or bottles of sauce! Even better, gift giving could not be more simple – just package up some favourites and the recipient will be asking for more!

In this session we will discuss various methods of preserving, including, water bathing, pickling and pressure canning. We will talk about the the do’s and don’ts of preserving, you will prepare fresh produce, fill jars to be processed for you to take home, and learn how to incorporate this homemade gold into everyday life! . You will be amazed at how rewarding the process is, and also, how simple it is.

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A little more detail…

On the day:
※ Participants will be provided with advice, ingredients, instructions and guidance as they prepare the various s preserves and dishes on the day.
※ We will finish the session with a light meal prepared on the day, showcasing some of the ingredients that will make up your hamper.
※ Questions are encouraged and welcome.
※ All food will be gluten free.

What you will take home:
※ A jar of each of the preserves prepared on the day.
※  Notes and recipes for the dishes made on the day.
※  A share of any leftovers from the lunch (containers provided).
※  Maybe a new friendship with other’s who attend on the day.

Session Duration:
The session will run for approximately 4 hours.

More Information:
I prefer not to call this a cooking class, but more of a hands-on cooking and knowledge sharing session, where those attending learn and share from my experience. I am not a trained chef, just taught and guided by my experiences, and driven by my love of cooking, sharing, and celebrating with food.

Health and Safety
※ If you have any dietary restrictions, please contact me prior to booking as I like to make sure that everyone can enjoy the food prepared on the day.
※ Closed shoes must be worn on the day.

Learn ||| Cook ||| Eat ||| Chat

If you have any questions, please don’t hesitate to contact me using the form below.

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Oh how I love the food and flavours of the Middle East

July 15, 2022July 16, 2022 / sbaskitchen / 2 Comments

While the countries that are encompassed in the region, or if you prefer, term “The Middle East” can lead to many arguments, I prefer to use them to bring about discussions of recipes and delicious food that can be shared by all. With food that is vibrant, colourful and aromatic, many Middle Eastern countries share recipes that are very similar, in fact the same dish in the same country can have many nuances, depending on who is cooking it, and what is available at the time.