Food Maker Space

A maker space is a physical location, where people gather to share resources and knowledge, work on projects, create and network.

Polenta Croutons/Pizza/bruschetta

To make polenta:

put 2 cups of polenta in a big pot over medium heat and slowly add 4 cups of water as you stir. When the polenta begins to thicken and pulls away from the pan it is cooked. Add little more poltenta to make it a thick mixture.

you can fry up some onion, garlic and herbs and toss them in with the polenta and pour it into a greased baking dish.

Other topping ideas: cheeses (parmesan, mozzarella, gorgonzola), tomato slices, fried onions, capers, and chopped herbs (parsley, oregano, basil). If you use lots of chopped tomato,herbs, oil and garlic, it will be more of a bruschetta.


Salads are super simple to make, take little time and are great if you’re in a hurry because there is no cooking time!

Just think of the combinations and flavours you enjoy! Such as:

-Spinach, grated beets and carrots. Try it with sesame ginger dressing, pepitas and avocado chunks!

- Mixed greens, cucumber, olives, tomato, and nuts or cheese

- Sprouts, greens, celery, apple, nuts and sultanas

- Seaweeds sprinkled on salad such as dulse or kelp add lots of salty flavour along with tons of natural minerals and iron!

- Seeds always make salads more filling instead of having bread or crutons. They are packed with essential fatty oil and proteins and taste great!

- Any veggies you like! anything from your garden!

- Don’t forget fruit salads as well!

Mexican Style Salad

2-3 cobs of fresh corn, corn sliced off

greens of your liking - try spinach or kale as both are super-nutritious

1 red and orange capsicum

1 red onion, additional spring onions if you like

1 avocado

sliced tomato and sun dried tomato*


fresh herbs

lime juice (can substitute lemon juice)

fresh cracked sea salt and pepper

cumin, paprika*


Cut the corn off the cob and toss with chopped onion, greens, capsicum and avocado. In a separate bowl chop up tomato and herbs and pour some of the citrus and spices over the two different bowls. Now combine together. You can sprinkle in crushed up tortilla chips, the flaxseed crackers also found in this book, or serve this mix in tortilla wraps with extra salsa, guacamole, cheese, and/or sour cream!

Tabouleh Salad

4-5 cups of cooked couscous

2-3 bunches of parsley (you need tons!)

1 red capsicum

2 red onions

½- 1 cup of olive oil

Juice of 1 lemon

2-3 cloves of garlic

Prepare the couscous as directed. Chop up the parsley, onions, capsicum and garlic. Combine with half the oil and all of the lemon juice with a little salt on top. Then Toss together with the cooled down couscous. This salad should be mainly parsley with the other ingredients complimenting it. Add the rest of the oil while tossing the salad.

Salad Dressings

Sesame Ginger

one cup of tahini

½ cup of water

Juice of one or two lemons

Sea salt

Apple cider vinegar *

Tamari or braggs All-Purpose seasoning (can substitute soy sauce)*

Honey or agave

2-4 tbsp Grated Ginger

Couple drops of sesame or olive oil

Place all ingredients in blender. Add more ginger or lemon to taste. This recipe is more of a base. You can add spices or onions.

Avocado Dressings

2-3 Soft avocados mashed up

1 lime, 1 lemon

Sea salt and pepper

Tamari or braggs all purpose seasoning (can substitute soy sauce)

2 green onions, or shallots

cumin or other spice

Parsley, basil, other herbs from your garden

Crushed peanuts on top*

This makes a great creamy salad dressing. This goes great with a garden salad with lots of tomato, peppers, corn and red onion. Serve it with Mexican style rice, or tortilla chips. It a makes a good spread for tortillas.

Oil/Vinegar Dressing

½ cup olive oil

Couple tablespoons of apple cider vinegar or balsamic vinegar

Fresh basil, parsley or dill; about a handful

Juice of one lemon

Sea salt

¼ cup of water

minced garlic

Chop of herbs finely as well as garlic if needed. For even better flavour you can fry the garlic in a little bit of oil first. Put all liquids in bowl first and whisk. Toss in herbs and salt and continue to whisk. Adjust to taste.

This dressing is great on any salad, especially Greek salads with lots of onion, sun dried tomato, olives, chunks of avocado and cucumber. Feta is also great tossed in with the dressing and then into the salad.

Raw Dolmas (stuffed grape leaves)

1 jar of grape leaves
1 large cauliflower
1 cup (or more) of sundried tomatoes
½ bunch of parsley
1 cup of raisins*
½ cup of olive oil
Cinnamon and or nutmeg
Sea salt
Juice of 1 lemon


Take the grape leaves out of the jar and give them a little rinse as they will probably be very salty. Wash the cauliflower and chop it up fairly small, then put it in a food processor so it becomes very fine.
Then add the rest of the ingredients having chopped up the sun-dried tomato and raisins so they are small. Pulse all ingredients in the processor again. Once you have achieved the flavour you desire put a little scoop of the mix in the middle of a leaf and roll up the bottom and then the sides tucking them in so it stays together. Now you have a raw dolma! Alternatively you could use very well cooked rice instead of cauliflower but this is a very healthy recipe!

Flax Seed Bread

1 cup of ground flax seed

1 cup of whole flax seed soaked for at least an hour

additional seed/nuts such as pepitas, sunflowers or cashew pieces

braggs, tamari or soy sauce

½ cup of tahini *

lots of herbs such as parsely, coriander, dill, basil etc.

grated beets and or carrots

raw or sautéed onions and garlic, tumeric and ginger,

Flax seed crackers or bread can be made into tons of varieties. The key to these delicious, iron packed breads is having some seeks soaked so it all sticks together along with soaked sundried tomatoes, but they an be made without. Combine all ingredients with fine chopped veggies and spices of your liking and spread it alone a baking sheet with wax paper on it.

Bake in the oven on low heat for an hour or two depending on how crispy you want them. Making a thick layer will make it turn out more like bread. You can also make it a very thin layer so it turns out more like crackers. After about an hour in the oven take it off the baking sheet but still on the wax paper so it will get crispier in the oven. You can make these raw a dehydrator the exact same way.

These work great cut into squares with guacamole, a slice of tomato, slice of cucumber, and your home grown sprouts! OR any sauce, grated beets or carrots!

Sweet Flax Crackers (Flak Scraggers!!)

- 1 cup of ground golden flax

- 1 cup of whole flax

- 1-2 chopped up finely pear and or apple

- 1-2 mushed up bananas*

- ½ cup of honey or agave

- lots of cinnamon

- 1 cup of soaked raisins, dates or sultanas, water discarded

- goji berries, golden berries, or cacao or choc chips

- 1-2 cups of shredded coconut

- oats, granola, hemp seed, sunflower seeds *

Mix up all ingredients and spread along a baking dish covered in wax paper. Follow same cooking directions as above. These make great healthy, sweet treats to eat with fruit, yoghurt or just on its own! Travels great, lasts long in the fridge and is much healthier then most granola bars as there is no added sugar!

This is when the Food Group (people that are interested in good food for the community) comes together to discuss topics around the food, like changes in the supply or discussing the budget.


The decisions made in this group meeting get approved in a general meeting and implemented in the community. (communicating changes, delegating tasks, ...)


1. How much money is needed for the week?

If no other decisions made, make sure these tasks are taken over by members of the community for the upcoming week, write down who does it on to the weekly roster.

A good way to deliver these tasks is on our weekly meetings. If someone can't do it it is their task to make sure the task gets done/ someone else takes over

Amounts are given as an example for roughly 15 people in the community

Fresh Produce:

- Through collaboration with the RealFood Network we get fresh produce on Thursday nights and Saturday nights (exchange of helping out at the markets/ accommodation for RealFood member)

- Through Steve (working at a supermarket, brings home leftovers)

- Rustys market (Sundays - 2pm - 3pm) about $ 20

That's the end of the market, after 3 nothing may get bought anymore so just before that you can get really good offers, like a whole box of grapes for $ 1-2

In general don't forget to bargain when you buy extras like garlic and ginger... take trolley bike...

-Milk run, when milk runs out(Community money gets only spend on Mungalli Creek Dairy) Mungalli Creek Depot Unit 5/127 Anderson St Manunda, QLD, 4870 go there with trolley bike and buy for roughly 35 $ (mix Mungalli Creek milk and Jersey milk and if wanted 1 or 2 lactose free milks) We have a wholesale arrangement there which allows us to buy the milk a little cheaper, so make sure you mention that your purchase is for Self Organizing Systems (Auspasing Company of the T-House Projects and others like 'Diggerstreet')

Milk alternatives (rice, oats, soy) and flax seeds are the only thing we currently buy at the Supermarket. 40 $

As it doesn't make sense for our amounts to pay the postage every time to get the milk straight from Pureharvest or Australian's Own or other organic options on offer.


2. How does the community want to spend it?

We want to source all fresh produce locally (Tablelands, and region between Townsville and Cooktown)

Budget summary: $ 100 a week (numbers depending on how many people are in the space)

Sunday: $ 20-30

weekly for the milk runs: $ 75 (of course can be used for more vegetables etc if no need to purchase dairy or dairy alternatives)


3. Where does the money come from?

  • ask every Monday if the food group money has been transferred into the according bank account
  • use the food group card to buy the food that is generally agreed on.

food group key-collaborators have the pin for the card

with which you can either make a direct purchase or

take the money out of the bank (Bendigo down the road) that you need for your purchase

  • purchases under 10 $ don’t need to go through this process come out of donation jar


4. Document how much food get used

one way is an inventory, write down what comes to the place and how much gets used for cooking (for how many people) or how much gets thrown out?


5. Point out to people when areas need special cleaning

Fridges, storage room, spice shelves, tea shelves, etc.


Future Visioning:

Put systems in place that allow to source all dry goods ethnically produced, from Australian run organizations and grown in the country.

Set up a storage area that keeps cool without electricity. build a cool guardy safe and set up an area (maybe old fridge) filled with wet sand that holds large clay urns to keep produce cool. (probably won't cool them down under 9 degrees however decrease the temp from 40 down to 20 degrees)

Set up solar cooker and a hungy (cooking with banana leaves in the ground) space.



Outside of the cooking:


Solar water heating by simply running the water pipes on top of the roof. (cairns is sunny most days in the year so why not)

or/ and for the rest of the days build a donkey to heat the water with a fire (as w don't want to burn large amounts of wood this is only an exceptional option.



Archive on how the money got spend in the past, become default ideas for when current systems change again (plan B):

until 10.09.13 Real food run (Wednesday / Friday - between 4pm - 4.45pm) Real Food Shop 8 Main Street Arcade take bike with trolley, cruise down, buy something for 20 - 30 bucks and grab all the leftovers they give you

( special offers, what we need in the community look at the storage, ask around what is needed, otherwise get some potatoes and sweet potatoes, remember everything in the shop is local and therefor in season which limits the availability)


used to be spend at real food shop:

Wednesday: $ 20-30

Friday: $ 20-30


4-5 cups of chickpeas soaked over night

Heaps of garlic!

Parsley and or basil

Juice of 1-2 lemons

Salt and pepper

Green onion

½ cup of olive oil

After the chickpeas have soaked over night drain the water out and boil them in fresh water for about 20 mins.

Drain the water out and blend with all other ingredients, finely chopped.

You can do this with a food processor or hand blender. Add more oil or a little water to get the consistency you desire. Hummus should be creamy and thick. Add more salt and pepper or other spices to taste.

Raw Version

To make raw hummus soak the chickpeas over night. In the morning drain the water and rinse the chickpeas. Places them in a very large glass jar or several small jars. You can keep them in the bowl but this works better in glass jars. Leave them in the jars with a piece of cloth overt top with holes in it so air can get in but no bugs!

Place the jars in a sunny but not too hot place. Rinse the chickpeas in the evening and again the morning for a day or two, just until little tails have sprouted.

The spouting will have softened and enlarged the chickpeas so no boiling is necessary. A food processor works best when using sprouted chickpeas, so you can then put all the ingredients in the blender at the same time, slowly adding more oil or lemon to get the right consistency. Add ½ to 1 cup of tahini as well as honey to cut the chalky taste of the chickpeas. More lemon is required with the raw recipe as well; adjust to taste when preparing. Sundried tomatoes and olives also go well in this recipe to add more flavour.

This recipe goes great spread on homemade bread or with celery and carrot sticks!

Food For Thoughts Cairns

Every Second Tuesday of the month from 7 pm onwards

T - House at 346 Sheridan Street North Cairns

Share a plate and some thoughts...

Participants prepare some food and a little description on what they prepared, why they made this particular dish, where the ingredients where sourced or whatever you would like to talk about (=

Drop in and check it out next month!

Food For Thought Cairns

Every Second Tuesday of the month 7 pm onwards

T - House at 346 Sheridan Street North Cairns

To bring people together to talk about food and anything else that interests the community.Drop in and bring a plate!

Participants prepare some food and a little description on what they prepared, why they made this particular dish, where the ingredients where sourced or whatever you would like to talk about (=

Cairns starts by learning from our peers in Townsville who describe themselves as: is a grass-roots community group that welcomes anyone with a passion for food. This group page is here to facilitate education, discussion and passion for the foodies of Townsville (now also Cairns) and beyond.

We encourage the growing, buying and enjoyment of local, seasonal and ethical food. While we support our local business, this page is for sharing knowledge rather than for commercial purposes.

Additional citation: 'We are all on different paths but caring about food unites us. Sometimes we will agree to disagree and we need to remember that there is another person on the other side of the screen that may have equal passion about a topic or may be very new to a particular concept and by asking questions is eager to learn. We don’t want to deter people from being part of this community by putting down anyone’s opinion or lack of knowledge or experience.'

From there we evolve as an individual off shoot of this event and stay in touch with members of the Townsville community to share knowledge.

So drop in and share a plate and some thoughts...

Let's get to know the people of our community and collaborate to make greater things happen (=

The Food For Thought Cairns will be held on each 2. Tuesday of the month at 346 Sheridan Street North Cairns at 7 pm

You find pictures and information on the passed events here:

Food for Thought in July was a real success!

Heaps of people, amazing food and brilliant chats about habit and food market restructuring accompanied by a brilliant TED talk by Mark Bittman. Get an impression here.

T - House