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Welcome, July!

July 1, 2022 in Community, What's on in Clyde

Welcome to July! 

With school holidays fast approaching, our blog post this month features exciting activities for the whole family to enjoy, both indoors or outdoors. While winter is well and truly here, our thriving community continues to offer an abundance of culture-rich events that will warm up the cold months. From night markets to musical performances, read on to see our favourite things to explore in July. 

We wish everyone a happy winter break!


Family Fiesta Clayton 


When: 1st & 2nd July

Time: 10:00am – 4:00pm

Cost: Individually ticketed

Where: 48 Exhibition Walk, Clayton VIC 3168


Family Fiesta is back for the school holidays with an exciting program filled with literature, art, workshops, performance, music, and more at the Ian Potter Centre for Performing Arts.  Presented by Monash University Performing Arts Centres, children and families have the opportunity to experience a fun-filled world of reading, listening, sharing, learning and creative art projects. Free live music throughout the day. 

To view the range of activities and book tickets, visit https://www.monash.edu/performing-arts-centres/whats-on/mlive/?tab=family-fiesta


World of Musicals!


When: Friday 15th July 2022 

Time: 4:30pm & 7:30pm (110 minutes including 20 minute interval) 

Cost: Adult: $89.90, Concession: $79.90, Family x4: $279.60

Where: Bunjil Place, 2 Patrick NE Dr, Narre Warren VIC 3805


Colourful, inspiring and memorable musical classics, all performed by an international star-studded cast – The World of Musicals is one theatre experience that will leave you spellbound. 

A show that is tailored to the entire family, get ready to sing along to all your much-loved musical songs, including The Phantom of the Opera, Les Miserables, The Greatest Showman, West Side Story and so much more!

For more information and to book: https://www.bunjilplace.com.au/world-of-musicals


Winter Vegan Grazing


When: Friday 8th July 2022 

Time: 6:00pm – 9:00pm 

Cost: $90.76 per person

Where: Good Food Emporium, Shop 15/430-440 Princes Highway, Narre Warren, VIC 3805


As part of the Casey Cornucopia festival taking place at Bunjil Place this winter, Good Food Emporium will be hosting a special vegan grazing event. Come for delicious Spanish-inspired canapes and stay for the beautiful cafe after dark – dinner doesn’t get any better than this. 

For more information and booking head to: https://www.eventbrite.com.au/e/winter-vegan-grazing-event-tickets-334089981127


Okami Restaurant – Japanese All-You-Can-Eat Concept


When: Tuesday-Sunday  

Time: Tuesday – Thursday: 5:30pm – 10:00pm 

              Friday – Saturday: 5:00pm – 11:00pm

              Sunday: 12:00pm – 3:00pm, 5:00pm – 10:00pm

Cost: $36.80 per person for a two-hour seating

Where: 9/85 Everlasting Blvd, Cranbourne West VIC 3977, Cranbourne VIC 


With 44 locations and counting nationwide, Okami is your one-stop destination for good food and good times. Feast to your heart’s content as every dish is freshly made-to-order. Additionally, you can order from the à la carte menu with a wider range of options for dine-in and takeaway.  


Soul Night Market Mornington


When: Friday, 15th July   

Time: 5:00pm-9:00pm  

Cost: Free

Where: Peninsula Community Theatre, 91 Wilsons Rd, Mornington VIC 3931 


Soul Night Market is bringing the culture of city life to the neighbourhood with more than 60 boutique street food stalls, serving up cuisines from all over the world. In search of the latest trends in art and lifestyle? Visit the Theatre Room indoors to meet some of Melbourne’s most talented makers while live soul-inspired music fills the air.  


Xavier Rudd Australian Tour 


When: Friday 15th July 

Time: 8:00pm-11:00pm 

Cost: $89.90

Where: Frankston Arts Centre, 27-37 Davey St, Frankston VIC 3199 


Multi-instrumentalist Xavier Rudd is bringing his 2022 Australian tour to Frankston, in celebration of his forthcoming 10th studio ‘Jan Juc Moon’. A singer-songwriter well-versed in indie folk, blues and reggae, Xavier’s songs incorporate spirituality, humanity and environmentalism.

A Friday night fit for those looking to explore aspiring artists of the Australian music scene.

To book your tickets head to: https://factix.artscentre.frankston.vic.gov.au/WEBPAGES/EntaWebHtmlSeatPlan/HtmlSeatPlan.aspx


Chicken Hot & Sour Soup with Pumpkin


Who doesn’t love a bowl of nourishing soup filled with seasonal flavours when it’s chilly outside? Ride out the winter nights thanks to Jamie Oliver’s Chicken Hot & Sour Soup with Pumpkin. These rich home-style flavours are guaranteed to bring you a warm, blanket-like comfort. Let’s get cooking!



  • 1kg pumpkin
  • 6 deboned chicken thighs
  • Groundnut oil
  • 2.5cm piece of ginger
  • 2 cloves of garlic
  • 3 fresh red chillies
  • 1 stick of lemongrass
  • 3 kaffir lime leaves
  • 600ml organic chicken stock
  • 1 x 400g tin of light coconut milk
  • 150g oyster mushrooms
  • 2 limes
  • 1 bunch of fresh Thai basil (30g)
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar or soft brown sugar





Trim and peel the pumpkin, cut in half lengthways, then scoop out and discard the seeds. Chop the pumpkin and chicken thighs into 3cm chunks.



Drizzle 1 tablespoon of oil into a large pan over a medium heat, add the chicken and cook for 5 minutes or until golden, stirring regularly.



Peel and finely grate the ginger and garlic. Finely slice two of the chillies and bash the lemongrass with the back of a knife. Stir into the pan, then toss in the lime leaves. Cook everything for a further 2 minutes, or until the ginger and garlic has softened, stirring regularly.



Add the pumpkin to the pan, then pour in the stock and coconut milk, and stir well. Bring to the boil, reduce the heat to low and simmer for 25-30 minutes or until the pumpkin is tender and the sauce has thickened, tearing in the mushrooms after 15 minutes.



Finely slice the remaining chilli. Cut 1 lime into wedges and pick the Thai basil leaves, discarding the stalks.



Remove the soup from the heat and stir in the fish sauce. Add the palm or brown sugar, squeeze in the juice from the remaining lime and season to perfection with sea salt and black pepper.



Divide the hot soup between warm bowls, then scatter over the chilli and basil. Snip over the cress (if using) and serve with lime wedges on the side for squeezing over.