Sustainable Kitchen Workshops Hosted by Cornersmith

Carriageworks Farmers Market presents Sustainable Kitchen Workshops in collaboration with Cornersmith. From preserving tips to delicious recipes using seasonal ingredients, these workshops will help you to maximise flavour while reducing your environmental footprint.

Multibuy discount: Save $10 off each additional workshop when you buy multiple workshops in one transaction. When booking, select the number of tickets for your first workshop and click ‘Get Tickets’ to access the option to add additional workshops at the discounted rate.

Plums and Prunes Workshop
Sat 6 Feb
9-10.30am

Tomato Workshop
Sat 13 Feb
9-10.30am

Kosher Pickles Workshop
Sat 20 Feb
9-10.30

Waste Free Shopping and Cooking Workshop
Sat 27 Feb
9-10.30

Seasonal Fruit Shrubs Workshop
Sat 6 Mar
9-10.30am

Hot Sauce Workshop
Sat 13 Mar
9-10.30am

Mushroom Workshop
Sat 20 Mar
9-10.30am

Waste Free Shopping and Cooking Workshop
Sat 27 Mar
9-10.30am

Kitchen Scrap Kimchi Workshop
Sat 3 Apr
9-10.30am

Garlic Workshop
Sat 10 Apr
9-10.30am

Waste Free Shopping and Cooking Workshop
Sat 17 Apr
9-10.30am
Sold out

$75 + fee

A transaction fee of $4.40 applies to all bookings.

Multibuy discount: Save $10 off each additional workshop when you buy multiple workshops in one transaction. When booking, select the number of tickets for your first workshop and click ‘Get Tickets’ to access the option to add additional workshops at the discounted rate.

Carriageworks is a registered COVID-Safe business. To ensure the wellbeing of our visitors, we are following strict guidelines set by NSW State Government and Live Performance Australia. Help us keep everyone safe by reading our COVID-Safe Plan before your next visit.

In line with recent regulations, masks are strongly recommended in the public space, Bay 21 Exhibition and in the theatre spaces. Thank you for keeping our community safe.

Presented by Carriageworks in collaboration with Cornersmith.

Carriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Plums and Prunes Workshop  In this workshop we celebrate fresh plums and naturally dried prunes to get the full flavour spectrum.  Learn how to pickle plums for cheeseboards and salads and how to make chai spiced prunes to serve on porridge or with custard. Sat 6 Feb.
Carriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Tomato Workshop  Make your own canned tomatoes to fill the pantry! Home bottled tomatoes are tastier than the canned variety in the supermarket, and without the additives and tinny flavour. In this workshop you will learn to blanch, peel and bottle tomatoes at the height of the season. Sat 13 Feb.
Carriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Kosher Pickles Workshop  One of Cornersmith’s most closely guarded recipes is their traditional fermented kosher style pickle – made using whole crunchy gherkins and flavoured with lots of garlic and dill. Learn the art of fermenting by making one of the great fermented pickles. Sat 20 Feb.
Carriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Waste Free Shopping and Cooking Workshop, Feb  This special workshop will show you how to store leafy greens properly and how to make a waste warrior chimichurri and other green sauces that use up tired herbs, leafy vegetable tops and that last bit of kale. Plus, you'll learn to make Cornersmith's famous soy pickled lettuce. Sat 27 Feb.
Carriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Seasonal Fruit Shrubs Workshop  The perfect mixer for cocktails or grown-up booze free beverages, shrubs are an old-fashioned vinegar preserved fruit drink making a big come back. Learn how to turn seasonal fruit into a punchy shrub full of flavour and take home a bottle for cocktail hour! Sat 6 Mar.
Carriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Hot Sauce Workshop  Turn up the heat in the kitchen! In this workshop you will learn a master recipe that matches chillies with seasonal fruits to make a hot sauce that is great for utilising excess fruit, while adding a kick to taco Tuesday. Sat 13 Mar.
Carriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Mushroom Workshop  A treat for antipasto boards, toasties and risottos, learn how to preserve all those beautiful mushrooms popping up in the market. Plus we’ll teach you a few tricks for using up tired mushrooms and their stalks. Sat 20 Mar.
arriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Waste Free Shopping and Cooking Workshop, Mar  Shop smarter and waste less with this in-depth workshop. In this class we will focus on the mighty brassica family and show you how to store, prepare, preserve and avoid land fill! Buying whole ingredients is the first step to becoming a waste warrior in your kitchen, so don’t fear a whole cauliflower or broccoli, this workshop will arm you with plenty of ideas and you will go home with your own pickles and seasonal market produce. Sat 27 Mar.
Carriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Kitchen Scrap Kimchi Workshop  Kimchi is serious business! The Korean national condiment has an infinite number of versions, and Cornersmith’s Kitchen Scrap Kimchi uses up all the odds and ends in your crisper without foregoing any of the traditional flavour. Sat 3 Apr.
Carriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Garlic Workshop  Fresh Australian garlic is sharp with an earthy sweetness. Capture its short season by learning how to pickle garlic and make the best Toum - Lebanese garlic dip – you have ever tasted. Sat 10 Apr.
Carriageworks Farmers Market, fresh produce, seasonal, fruit, vegetable, farmer, producer, stallholder
Waste Free Shopping and Cooking Workshop, Apr  This is a workshop brimming with recipes, ideas and waste hacks for root to leaf eating. Beautiful bunches of beets or bunches of baby carrots await you at the market, but too often we don’t know how to store, prepare or save root vegetables. In this workshop we will show you how you can make multiple meals or preserves from one bunch of root vegetables. This a sustainable kitchen and invaluable lessons in shopping and eating. Go home with market produce and pickles. 17 Apr. Sold out