Master preservers Alex Elliot-Howery and Jaimee Edwards began a simple pickling business that, due to increasing demand, grew into the Cornersmith café, now a huge hit with patrons and reviewers.
Alex and Jaimee will show participants how to create a selection of seasonal preserves as well as a taste-packed bouillon base that can be jarred and used in place of stock. Many of the items made will be shared at lunch, with extras to take home too.
Details
The Cornersmith philosophy focuses on sustainability and great local food – Alex and Jaimee are always on the hunt for excess produce from local backyards, use ethically produced meats and keep a beehive on the roof for the café’s honey. The café is 'shut for pickling' on Mondays, when the team create the preserves, pickles, relishes, jams and chutneys that feature in their menu.
Participants in this session will learn the secrets behind the team's success, enjoying plenty of hands-on preserving, discussion and passing on of tricks of the trade.
For more information on Alex and Jaimee visit the Cornersmith facebook page or check them out on instagram.
Additional Details
Please wear comfortable clothing for kitchen and garden workshops and closed shoes. Bring a hat/wet weather gear/sunscreen as appropriate, a camera, notebook and pen.
Entry to the Bondi PS Kitchen Cottage is on Wellington St, Bondi, about 80 metres past the school entry heading north (i.e. away from the main cross road on Bondi Road). Look for the signs.
Public transport is the best way to get to Bondi PS, with Bondi Road buses connecting with Bondi Junction train station. There is generally very limited parking available in the immediate vicinity of the school.
Preserving the harvest, with Alex Elliot-Howery and Jaimee Edwards, continued
Master preservers Alex Elliot-Howery and Jaimee Edwards began a simple pickling business that, due to increasing demand, grew into the Cornersmith café, now a huge hit with patrons and reviewers.
Free!
In stock