Permaculture South Australia

29/10/2026

*Change of venue for today's event!*

We are now gathering at the Goody Patch Community Garden, 12 Surrey St, Goodwood.
1:00 - 3:00pm

All welcome!

Share food, chats and laughs with old friends and new. All welcome at this super relaxed event.

Click the link in the comments below for more information and to let us know you are coming.

We hope to see you there!
🥕🫛🍅☀️🤸‍♂️💜🚲

Update:
Due to the beautiful rainy weather, we are moving today's event to the nearby Goody Patch Community Garden which has more undercover space.
The Goody Patch
12/12A Surrey St, Goodwood

26/10/2026

Dani talks about community / common land and how it works in the Aldinga Eco Village as well as how it can work in other community spaces 🏡🪏

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Thanks to our social media volunteers Folk of all Trades for this great video.

22/10/2026

Want to learn a new permaculture-infused approach to marketing for small businesses? You might enjoy this workshop happening at Unley Town Hall on Thursday 19th November.

Join Adelaide ethical marketing consultant Koren Helbig to learn a nature-based alternative to conventional marketing that starts with your values, works within your real human capacity and creates ripple effects beyond just your bottom line.

You'll leave with a new lens for promoting your business and a framework you can start applying straight away.

This event is being put on by the City of Unley. For more information and to book your tickets, click below.

Join Adelaide ethical marketing consultant Koren Helbig for a practical and inspiring introduction to Permaculture Marketing.

20/10/2026

Can a 1970s "gardening framework" make your business more ethical? I reckon yes.

The three permaculture ethics are Earth Care, People Care and Fair Share. And they’re not just for veggie patches or farms.

Used wisely, they can operate as a moral compass for running a better business.

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Thanks to our social media volunteer Koren Helbig for this great post.

15/10/2026

This year’s South Australian Permaculture Convergence has wrapped! 💥🌿

This event was all about curiosity, care and connection. And by golly it was!

We spent a beautiful weekend in the bush building community and sharing skills.

Across two days, over 40 presenters co-created a program in real time, each offering a gift from the heart to the permaculture community.

A heartfelt thank you to everyone who joined us, every presenter who shared their knowledge, every volunteer, and everyone who gave their time and energy to bring this gathering to life.

We can’t wait to share more glimpses of this special weekend with you soon. In the meantime, jump onto our Events page and check out what we have coming up! 💚

📸 Thank you Sam for the beautiful piccies and capturing this weekend

06/10/2026

Fermented food is as old as humanity, and beetroot kvass is no exception. Originating from Eastern Europe, it’s a delicious sour beverage adapted from the traditional recipe, which was made with stale bread.

This version, which incorporates the nutritional benefits of beetroot, leaves a light and refreshing taste that will fast become part of your daily health habits. Making your first batch is super easy, and once you have the starter culture, you can continuously make it, again and again. I found it’s easier to make than kombucha, as there’s less variables, such as temperature, amount of sugar, and acidity.

I love practical self-sufficiency, and being able to make your own live probiotics for a fraction of the cost of purchasing - why wouldn’t you? While numbers of live colony forming units (CFU) in home fermentation naturally vary, a standard 20mL shot contains roughly 10-960 billion CFU (50 billion is the target for a therapeutic effect).

In addition to the gut health benefits, beetroot is naturally rich in nitrates, which convert to nitric oxide in the body, and help to promote blood vessel & cardiovascular health. Naturally occurring compounds, betalaines, are also powerful antioxidants which can help to combat oxidative stress and reduce inflammation.

🫜 INGREDIENTS
Dozen raw beetroot, roughly chopped
1/4 cabbage, roughly chopped
2 tbs goji berries
1 tbs dried cloves
2 tsp Celtic sea salt
5L spring or filtered water
2tbs start culture (pre-made or bought beetroot kvass)

🫜 METHOD
1. Roughy chop the beetroot and cabbage and add to clean 5L jar, ensuring to layer the cabbage so that it doesn’t float.
2. Add the goji berries, cloves and salt around halfway through filling the jar, so these are weighted down by beetroots too.
3. Once filled, add beetroot kvass starter culture and fill to the brim with spring or filtered water.
4. Store in a cool, dark place such as pantry for 10-14 days, then strain off into bottles.
5. Refrigerate and enjoy a 10-30mL per day for a delicious gut health and cardiovascular tonic.

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Thanks to our social media volunteer Raven aka Viriditas Natural Health for this great video.

25/09/2026

There’s a satisfaction in being able to use resources that you currently have at home for something that you may have otherwise bought.

Take making your own free fertiliser with nothing but weeds, water and time. 👌🏽

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Thanks to our social media volunteer Michael for this great video.

17/09/2026

Alright folks, here's a good recipe to use now while the nasturtium leaves are massive after winter growth before they die.

Say hello to stuffed nasturtium rolls or not-sturtium dolmades as I like to call them.

Here's the recipe:

Nasturtium leaves (ideally big ones)

Rice filling mix:
1cup Rice parcooked- you can use whatever rice tbh. I normally use brown but this batch had jasmine so whatevs but short grain in general is better I guess.
1 Carrots
1 Onion
2 Celery stalks
2-6 Garlic
Quarter cup Capers or chopped olives
Half cup Chopped Almonds
Herbs: thyme, Oregano, Parsley (handful of each)
Optional : can of beans / cup of cooked beans
2-3 lemons
Olive oil
Salt
Pepper

Broth seasoning thing:
Chicken stock or veg stock

Method:
- cut up the onion, carrot, celery, garlic, almonds, herbs, capers/olives and throw it into a pan. Cook til soft.
- cook all of the rice to 90% or just cooked then add and mix to the rice filling. Season with salt, pepper, olive oil and lemon.
- lay out your nasturtium leaves, fill with a good tablespoon of your mix on the inside of the leaf (looks not as pretty). Fold over both sides and roll over into a log.
- place your nasturtium rolls into a baking dish, fill halfway up the nasturtium logs with chicken or veg stock. Cover with foil, lid, other tray or whatever. Add more lemon, salt, pepper and olive oil for max yum.
- bake in an oven at 180 degrees Celsius for 30ish minutes until it's cooked. If it's not cooked add in more stock and cook it some more.
- once cooked you can eat it hot out of the oven or let them cool down as a snack during the week.

One permaculture saying is "the problem is the solution" and to that I'll add that nasturtiums are basically weeds here in SA so it's good to pick and eat them as much as we can. They also taste yum when prepped like this.

Enjoy fam ❤️

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Thanks to our social media volunteer Kym Ormond for this great recipe.

14/09/2026

We're of the opinion that everyone has something to share. 💚

And because we believe this, we’re using Open Space design practices at our upcoming SA Permaculture Convergence to see if we can create a truly community-led event, where participants build the program by offering their skills, stories, ideas and questions.

We chose it because we think permaculture works best when everyone brings something to the table. It means the sessions on offer are shaped by whoever shows up and what they bring!

We've designed four unique ways to share what you know:

🙌 Learn by Doing — hands-on workshops and guided activities
💬 Learn by Sharing — skill shares, discussions, swapping know-how
👂 Learn by Listening — talks, demos and stories
✨ Unexpected & Unfolding — whatever emerges along the way

🎟️ Got a ticket? Check your inbox, we've sent you everything you need to know about offering a session (and it's easier than you think).

The Convergence is sold out now, but if this has sparked a new idea and you'd like to offer something to the permie community — get in touch, we're always looking for new skill-sharing opportunities :)