Hi all, we have one more Men’s Breakfast coming up this Saturday at 8am. Here is a message from John who is running this activity.

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Dear Men,

First of all I'd like to say, I'm so happy to be back on my feet after a period of healing on my hip with two fractures from a fall I had at my home.

Men’s Breakfast last one of the year — A Morning of Reflection & Renewal.

As we come to the end of another big year, you’re invited to join us for our final men’s breakfast of 2025 — a chance to slow down, breathe out, and share good company around the table.

This is a morning to enjoy the simple gifts of the season: friendship, conversation, laughter, and mateship.

A space where every man is welcome, and no man eats alone.

Bring your stories, your hopes for the year ahead, or simply bring yourself. Just come as you are.

One more thing Men, I'm inviting you to bring something to exchange, no need to spend any money or expense. It could be as simple as a one line quote, a rock from your garden (small), a ribbon, something you are ready to pass on, a piece of music or song, a book, use your imagination, anything you think you'd be happy to pass on to another man.

8am, Saturday 6 December

2 Kelvin Road, Alphington

RSVP to John 0439 899 352 to reserve your place (and help with catering) by Friday 5th December.

Looking forward to seeing you.

John

Well summer is arriving and it is exciting to see stone fruit back in our lives isn’t it? On Monday at Garden to Plate we bought the most delicious ‘fireball’ apricots - and will be hoping that we can harvest them soon from the garden. So super to have such delicious early varieties now available to grow and buy!

And we made this recipe. It is really good and makes a great appetiser (served with goats cheese) or dessert (served with ice cream), and you can even give it a try with dried apricots if fresh are not in season. Apricot trees are nearly indestructible (if my garden is anything to go by) and so I am sure there are lots of people in the neighbourhood with a home supply of apricots over the next couple of months who will appreciate this quick an interesting way of using them.

We ate these apricots with ice cream for dessert on Monday. And then I made it for Crunch with goats cheese on Thursday. And with ice cream again on Friday for Community Lunch - it really was good, see! Highly recommend. And so simple …

Fresh Apricots with Thyme, Honey and Nuts

Ingredients

·       6 apricots

·       1-2 tablespoons honey

·       1 teaspoon thyme (fresh or dried)

·       ¼ cup walnuts or macadamia or hazelnuts, lightly toasted and broken into easy to eat pieces

Instructions

·       Cut the apricots in half and remove pip and stalk.

·       In a bowl mix together the honey, lightly toasted nuts and thyme.

·       Fill the hollow of the apricots with the honey nut mixture.

·       Serve by themselves or with a smear or sprinkle of goats cheese for an appetiser or with vanilla ice cream on the side for a dessert.

Hi everyone,

We had a fantastic and very busy week last week, and we’re happy to be settling back down into our normal rhythm again.

The barbecue is clean and packed back away (for the next few months) and we’ve done the tidying up …. so we’ll just be sitting back in our office chairs and kicking up our feet (haha - we can only wish!!!).

If you couldn’t make it to Alphington Open Studios last weekend, luckily it runs for two weekends. We’ll have 4 artists here again this Saturday and Sunday as part of this neighbourhood-wide event. Find the map here to check all the spaces and artists you can visit across Alphington. And a special thanks to the Community Bank in Queens Parade for supporting the event this year.

We’ve still got some fun things coming up … another Op Shop Tour on Thursday 4 December (come along and do some sustainable Christmas shopping), Christmas Lunch and Christmas Carols. Check out the posts below for details. Also John is feeling better and going to run a final Men’s Breakfast in December.

Also … we’re starting to focus on programming for next year. If you have a great idea for a program or workshop, have skills to share and/or are keen to volunteer to run something etc. please get in touch asap.

For example, we’re very interested in some more after school activities running here - music lessons, tutoring etc.

We love all new ideas. Email info@alphington.org.au or call us, 9499 7227.

Also coming up with week we have:

• Garden to Plate is on today from 11.30am-1pm. Book in online here!

• Our Toy Library is open Tuesday from 1-3pm. Book your toys by 11am for easy pick up.

• AAA Bowls at Alphington Bowls Club, Line Dancing at Alphington Scout Hall and Alphington Playgroup here at ACC all on Wednesday from 10am-12pm

• Armchair Theatre runs on Wednesday 1-3pm. We’ve been enjoying listening along with them to Under Milkwood by Dylan Thomas recently. Such a great ‘radio’ play.

• Crunch on Thursday from 12.30-2pm. Book online here

• Community Gardening and Craft on Friday from 10am-12pm

• Community Lunch Friday 12-1pm

• AAA Art Friday 1-2pm

We can’t wait to see you.

Cheers Leanne

Hi everyone,

Lots happening this week in the lead up to our Christmas Makers’ Market this Saturday the 22nd of November! The weather is looking good - touch wood - and it’s shaping up to be a lovely day to celebrate another great year here at ACC. We have 25 stalls this year, so lots of opportunities to find perfect gifts.

And while you are shopping we’ll be running Christmas craft activities to keep the kids entertained, and naturally a barbecue to keep everyone happy. We’re also looking for volunteers to help out on the day - see more details later in this newsletter.

Alphington Open Studios will also be starting this weekend, and the inside of the centre will we transformed into a gallery space on both Saturday and Sunday to feature some awesome local artists. How exciting!

And before all this we have another great program lined up this week:

• Garden to Plate this morning from 11.30am-1pm - book online

• 3rd Monday of the Month Book Club tonight 7-8.30pm

• Tomorrow from 1-3pm we are running a special Preserves Group in preparation for the market on Saturday. We will be making jams, pickles and relishes, and we encourage everyone to come along if you can! And donate small clean jars if you have them hanging around …

• Toy Library will also be open tomorrow from 1-3pm

• And 3rd Tuesday of the Month Book Club will be meetomg tomorrow evening 7.30-9pm

• AAA Bowls at Alphington Bowls Club, Line Dancing at the Scout Hall and Alphington Playgroup here at the Centre Wednesday morning from 10am-12pm

• Armchair Theatre Wednesday from 1-3pm

• Crunch on Thursday from 12.30-2pm

• Alphington Arts will be running Thursday evening from 7.30-9.30pm and we will doing linocuts to make Christmas cards! This is a super fun activity and a great way to get into the Christmas spirit. We hope to see you there! Book in online.

• Community Garden and Craft Friday morning from 10am-12pm

• Community Lunch Friday 12-1pm

• AAA Art Friday 1-2pm

Looking forward to a very Christmassy week!

Cheers Leanne

With the combination of rain and sunshine the winter silverbeet and kale is growing out of control, going to seed and ready to rip out. But … before you do this, here’s a recipe to consider …

This week in Garden to Plate we made a FABULOUS! pasta dish - inspired by Jamie Oliver.

it is fabulous because it uses HEAPS of dark leafy greens!!! Reducing food waste from your garden and good for your health - a real win/win.

Here’s the recipe.

Ingredients

• 1 packet of dried spaghetti or other pasta (500g)

• 8 cloves of garlic, peeled

• 600 grams of leafy greens, stems stripped out (eg. kale, silverbeet etc.)

• 90 grams of parmesan cheese

• 90 grams ricotta

• 3 tablespoons olive oil

• salt and pepper

• water from the pasta

Instructions

• Boil a pot of water, add salt and cook the pasta

• With 10 minutes to go until the pasta is cooked, add the torn up leafy greens and peeled garlic cloves and cook until wilted.

• Add the olive oil to a blender, then use tongs to transfer the leafy greens and garlic to the blender as well, before whizzing until super-smooth. Add additional water from the pasta to thin out if needed. When silky smooth add the parmesan and whizz again … then add a good teaspoon of salt and lots of pepper to taste (and whizz again).

• Drain the pasta and return it to the pot. Add the sauce back into the pot too and mix it thoroughly through the pasta.

• Serve this very green pasta with lovely white ricotta dotted on top.

Bon Appetit! It’s really good!

Garden to Plate runs on Mondays from 11.30am-1pm. We cook a couple of recipes together each week … and then sit down to share a meal - it’s lovely! Book in online.