The Carriageworks Farmers Market, the weekly Saturday market providing the freshest seasonal produce from the best growers and producers from around NSW, has announced a new curated series of Sustainable Kitchen Workshops. Hosted together with Cornersmith, the workshops will be presented every Saturday for three-months from February 2021 in the Carriageworks’ cafe space.
The weekly 90-minute workshops will draw upon seasonal produce from the Carriageworks Farmers Market and cover a wide range of topics including home-made hot-sauce, bottled tomatoes, kosher pickles, kitchen-scrap kimchi, as well a monthly class focussed on waste-free shopping and cooking.
In addition to the weekly Sustainable Kitchen Workshops, Cornersmith’s own Cooking School will relocate to Carriageworks from February to April 2021, where they will present their popular program of in-depth classes on the arts of preserving, pickling and fermenting.
The 2021 Sustainable Kitchen Workshops are as follows:
6 February, 9am | Sustainable Kitchen: Plums and Prunes Workshop
Learn how to pickle plums for cheese boards and salads and how to make chai priced prunes to serve on porridge or with custard.
13 February, 9am | Sustainable Kitchen: Tomato Workshop
Using locally sourced tomatoes at the height of the season, this workshop will guide participants through the stages of producing homemade bottled tomatoes.
20 February, 9am | Sustainable Kitchen: Kosher Pickles Workshop
Learn the art of fermentation by making traditional kosher style pickles, one of Cornersmith’s most closely guarded recipes.
27 February, 9am | Sustainable Kitchen: Waste Free Shopping & Cooking
This workshop is the go-to guide on sustainable kitchen habits and brimming with recipes, ideas and waste hacks. The Cornersmith team will share how to make the most of a selection of essential ingredients with foundation recipes that are versatile and seasonal.
6 March, 9am | Sustainable Kitchen: Seasonal Fruit Shrubs Workshop
Learn how to turn seasonal fruit into punchy shrubs, an old-fashioned vinegar preserved fruit drink that is a perfect mixer for non-alcoholic cocktails.
13 March, 9am | Sustainable Kitchen: Hot Sauce Workshop
Learn a master recipe that matches chillies with seasonal fruits to make a hot sauce that is great for using up excess fruit and adds a kick to any meal.
20 March, 9am | Sustainable Kitchen: Mushroom Workshop
Using produce from the Autumn Seasonal Market, this workshop guides participants through pickling mushrooms as well as some tips and tricks on how to use up tired mushrooms and leftover stalks.
27 March, 9am | Sustainable Kitchen: Waste Free Shopping & Cooking
This workshop is the go-to guide on sustainable kitchen habits and brimming with recipes, ideas and waste hacks. The Cornersmith team will share how to make the most of a selection of essential ingredients with foundation recipes that are versatile and seasonal.
3 April, 9am | Sustainable Kitchen: Kitchen Scrap Kimchi Workshop
In this workshop participants will make Cornersmith’s kitchen scrap kimchi which uses up all the odds and ends in the fridge crisper without foregoing any of the traditional flavour.
10 April, 9am | Sustainable Kitchen: Garlic Workshop
Make the most of the short fresh Australian garlic season with the Cornersmith team teaching participants to pickle garlic and make Toum, a traditional Lebanese garlic dip.
17 April, 9am | Sustainable Kitchen: Waste Free Free Shopping & Cooking
This workshop is the go-to guide on sustainable kitchen habits and brimming with recipes, ideas and waste hacks. The Cornersmith team will share how to make the most of a selection of essential ingredients with foundation recipes that are versatile and seasonal.
For further detail and to book tickets please see the Carriageworks website here.
Strict health and safety measures remain in place at the Carriageworks Farmers Market and workshops. To help Carriageworks safeguard the wellbeing of all, visitors are asked to support the following safety measures outlined here.
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