Permaculture in New Zealand

Learn how to build an Earth Oven/Pizza Oven and Earth BBQ using mainly clay and sand. All you need to know in one day. These ovens cook delicious wholesome bread, pizzas, casseroles, roasts & can be used also to smoke fish & vegetables or to dry smoke herbs. Most earth oven workshops do not include how to make an earth BBQ which we'll also cover, allowing you to grill vegetables, meat, fish,etc over natural wood to get that really smoky flavour of the traditional BBQ. Included in the cost is a luscious vegetarian and seafood lunch from Mohala Organic Gardens, other local growers & freshly harvested from the sea.

Tutor: We are delighted to have expert earth oven maker Wolfgang Hiepe from Otamatea Eco Village teaching this workshop. Wolfgang and partner Sabine Dreuckler run workshops at Koanga Gardens and live in an earth house, Pukahu, they built at Otamatea Eco Village using solar & wind power, grey water, compost loos & they live sustainably from the land while inspiring others to do the same. Many of you will be familiar with the exquisite earth oven at Koanga Gardens which was built by Wolfgang Hiepe. Make the most of this wonderful opportunity to meet & work with Wolfgang and gain from his considerable knowledge of building earth ovens & living sustainably.

Enrolments: dunsford [dot] publishing [at] xtra [dot] co [dot] nz
Strictly Limited Enrolment: Enrol early to avoid disappointment

Mohala Gardens founders, Karin and Cath Koa, will be taking part in the workshop also. Come and wander around our seaside gardens where we grow the following: Lady Finger bananas, Ethiopian bananas, dwarf bananas [grow 1-2 metres and suitable for smaller gardens], apple, grapefuit, mandarin, tropical pawpaw, Rainbow Valley Farm Paw Paw [mix of babaco and pawpaw], tropical tamarillo and NZ tamarillo, babaco, blueberry, avocado, taro, sugar cane, arrowroot, etc. Special willows for weaving baskets. Among the salad plants, vegetables, herbs, etc, are: oregano, tarragon, sage, variegated sage, mizuna, mibuna, sugar peas, Italian flat leaf bean, scarlet runner bean, roma, sweet william and beefsteak tomatoes, cardamom, Italian parsley, edible ginger [myoga], kahili ginger, galangal, Chinese brocolli, fennel, Vietnamese Mint [tastes like coriander and many Vietnamese call it coriander], Eau de Cologne Mint, Moroccan mint, English Mint, garlic chives, oregano, winter savory, thyme, marjoram, lemon balm, french sorrel, NZ perpetual spinach, globe artichokes, Jerusalem artichokes, corn, NZ Passionfruit, Tropical Vanilla passionfruit, broadbeans, cape gooseberries [kereru planting], camelia sinensis [tea plant], nasturtiums, borage, radishes and pods, lovage, mustard, buckwheat, olive trees, rosemary, pineapple sage, hops, loquats [kereru planting], guavas, casana, lemon, tahitian lime, kaffir lime, chicory, carrots, amaranth, aloe vera, edible day lillies, feijoas, mammoth feijoas, white sapote, mulberry, edible hibiscus, lemon grass, yarrow, amaranth, rengarenga lillies [can eat roots], hen and chicken ferns [edible shoots] chokos, calendula, fruit salad plant, kawakawa, comfrey, Hungarian capsicum, orach, radicchio, cos lettuce, lebanese cucumbers, rocket, welsh onion, pineapple sage, dill, various grapevines [red and white grapes], celery, Potatoes: nadine, agria, urenika, kowiniwini, asparagus, bay laurel [bay leaves for the class], plantain, puha, dandelion, tansy, stevia, etc.