Subscribe

Donate

Contact

We’re a tad excited - our favourite community hub Bond Place is back with an expansive nature play area, edible food garden and a flash new outdoor classroom.

In 2018 we wandered into a quiet cul de sac in Gagebrook, scouting for a location to launch a pop up community event. As we rounded the corner into Bond Place, we were greeted with warm welcomes, curiosity and care… We had stumbled into the heart of Gagey. 

Our first event - a 10 day pop-up - built on the work of the Design Studio for Social Intervention from Boston USA, in collaboration with the University of Tasmania. This was the second iteration of ‘Public Kitchen’ in Lutruwita.

What makes Bond Place special was the warm embrace from local residents and families - several of whom joined our team (Charmaine Cowen, Tenille Forster and Marcia Travers). And it was here we came to share space with one of Material Institute’s inaugural Board Directors (Kellyanne Williams). These courageous women paved the way.

Our first Bond Place event blossomed into our favourite community hub. When we first started, we made camp for 10 days… Five years later, we’ve run hundreds of pop-up classes, set up and packed down a gazillion market tents and shared a bazillion nourishing feasts from our fabulous foodies, featuring fresh produce from our gardens and many vessels and pots with Georgie.

Our regular sessions included everything from gardening and cooking, to Boot(y) Camp (think cosmic aerobics and body movement), bike mechanics, black smithery and listening to the heartbeat of plants. We explored natural textile dyeing, propagated and planted edibles for 24 Carrot schools and danced and sang along to a dazzling array of local and international performing artists and musicians.

And now, after an 11 month build and pause in regular programming, we're excited to welcome you into our new garden and outdoor classroom.

Come join us! We will be at Bond Place every Thursday after school, through to the end of Term 4, with additional programming to commence early in 2024. If you have ideas please get in touch. 

The spirit of Gagebrook has never been stronger and we can’t wait to see you.

*Our outdoor classroom was made possible with the support of the Building Better Regions Fund in partnership with Brighton Council and Centacare Evolve for the Gagebrook Renewal project. In addition, we are also eternally grateful for the support of our corporate partner, the Museum of Old and New Art.

Bond Place: The ❤️Beat of Gagebrook Returns!

With warmer days ahead, we say a huge thank you to the 213 brave participants who took to the icy waters as part of this winter’s Ladies Who Jump event. Registrations doubled this year and we closed out the campaign with an incredible $302,628 raised for 24 Carrot Gardens!

Thanks to the generosity of participants and their friends, families and communities, more students across the state will enjoy, grow, cook and share fresh, seasonal food. The funds raised are already being put to good use, helping to grow the program in the north and northwest and supporting our established school gardens with additional staffing and equipment upgrades. 

If you missed out on donating to this campaign we accept donations all year round via our donate page.

With warmer days ahead, we would like to say a huge thanks to everyone who braved the icy waters for this winter’s Ladies Who Jump event. We doubled last year’s registrations...

SPINACH AND RICOTTA GNOCCHI
This gnocchi pairs well with a simple tomato sauce or sauteed spring herbs and vegetables – tarragon, parsley, marjoram, asparagus, peas, sprouting broccoli and zucchini. 

INGREDIENTS:
500g ricotta 
250g baby spinach*
Nutmeg, to taste
¼  lemon zested
1 egg
0.5 cup plain flour (plus a little extra)
*try substituting other tender greens such as silverbeet, stinging nettle, chickweed or mallow.

METHOD:
- Wilt spinach in a pot over a medium-high temperature, press in colander to remove as much moisture as possible

- In a large mixing bowl, add the ricotta, egg, lemon zest, finely grated nutmeg and salt to taste, whisk until as smooth as possible

- Take a small piece, roll into a ball and test if it holds together in salted boiling water, if it doesn’t, add a little more flour until it does

- Roll mixture into logs and cut into individual gnocchi, place on a floured board

- Cook gnocchi in batches, they are ready when they rise to the surface and float for a minute.  

INGREDIENTS:
1 garlic clove grated
1 onion finely chopped 
3 tbsp olive oil
700ml tomato passata 
Salt

METHOD:
- In a saucepan over medium heat cook onion and garlic in oil with salt until softened

Our student workshop program at Botanical in Bridgewater is in full swing for spring, with groups from our 24 Carrot schools visiting each week for a series of learning-by-doing sessions. This term, students have hand-dyed fabrics with natural indigo, created beauty products with everyday ingredients and rolled up their sleeves to help in the market garden.

No 24 Carrot workshop would be complete without a shared lunch — prepared by the students, of course! Our Chef Vladimir Panevin has shared his recipe for Spinach and Ricotta Gnocchi with us, a menu favourite from this season’s workshops. It is quick and easy to prepare, and completely delicious. We served ours with garlic flatbread and a colourful garden salad and we thought we would share it with you — enjoy!

No 24 Carrot workshop would be complete without a shared lunch — prepared by the students, of course! Our Chef Vladimir Panevin has shared his recipe for Spinach and Ricotta Gnocchi with us, a menu favourite from this season’s workshops.

Vlad's Gnocchi - From the 24 Carrot Kitchen

Ladies Who Jump - what an effort!