Waste Hack: Tired Herb and Stem Chimichurri May 06 2019
This green sauce is an excellent condiment for tacos, fish, eggs, grilled meats, avocado and the base of salad dressings.
Save your left over parsley stems and any tired looking bunches of dill and coriander lurking at the back of the fridge.
Waste Hack: Brown Banana Jam April 03 2019Brown bananas are not so tempting to eat, but they are so good for cooking! Before you make another bloody banana bread or a yet another banana smoothie - have a look at our waste warrior recipe: Black Banana Jam. You'll be waiting for your bananas to turn black once you've tried this!
Tomato Jam March 06 2019We love making savoury jams from tomatoes, carrots, beets or celery! This summery jam is so good on steak sandwiches, cheese toasties or with cured meats. You can also add a teaspoon or two to your salad dressings!
Tomato and Peach Shrub January 23 2019
Shrubs are a rather old fashioned acidulated beverage that is making a strong come back in mixology circles. Originally a shrub was used to preserve fruit syrups through the addition of vinegar. These day’s shrubs make great mixers for both mocktails and cocktails.
Mulberry Compote October 11 2018Spring is mulberry season! If you have mulberries hanging over your back fence or on your walk home, why not take the kids and get picking! We use this mulberry compote in our milkshakes, on our muesli, spooned over ice cream, or use it as a sweet braise for pork.
Preserved Lemons July 24 2018Preserved lemons form the basis of some of the world's best dishes and every home cook should know how to make them! In winter there is plenty of citrus around and this is a great way to make use of the bounty!
Pickled Green Tomatoes May 04 2018
Green Tomatoes - unripe red tomatoes - are our favourite spring vegetable. Tart, crunchy and delicious, they make the best pickles, and these ones just get better and better with time.
How to: Heat Process May 04 2018
Also called 'water bathing' or 'canning', this process uses heat to stop the growth of bacteria. It lengthens the shelf life and also ensures the jars or bottles are sealed correctly.
Strawberry and Basil Shrub January 11 2018Shrubs or drinking vinegars make delicious summer beverages, perfect for cocktails or as an alternative to cordial. They're also a great way for using up excess fruit or herbs from your garden.
Mango Chutney December 19 2017When the mangoes are cheap or you have a neighbourhood mango tree that is dropping fruit faster than you can eat it, make this chutney! It's delicious with seafood, ham and a great addition to your Christmas table. This one has a bit of heat to it, but you can leave the chilli flakes out if you're after something milder.
Whole Grilled corn with Miso and Lime Aioli and Basil November 30 2017
What is better than corn on the cob? Corn on the cob with this insane aioli. This is the perfect summer dish - we'd even say it's a summer essential - warmly welcomed at any barbecue or shaved off the cob and tossed through a salad. Plus, we've given you a tip on how to use the husks.
Turmeric Pickled Mango November 02 2017This is from the Spring chapter of our new cookbook. Mangoes are now in full swing, so it's time to get preserving! They're delicious mixed in through asian-style salads, on fish tacos or with coriander and chilli, as a tasty salsa.
Nasturtium Pod Pickles: Poor Man's Capers. October 05 2017
We have an unruly field of nasturtiums growing in our back yard. When the warm weather hits and the flowers start to drop you'll start seeing the pods appear. They're time consuming to pick but they make the most delicious pickles! They're like a caper only more peppery.
Luckily the pod growing time usually coincides with the spring school holidays. So I make the kids and their friends pick them before I take them to the pool!
I use these in any recipes that call for capers. They're really good in pastas, salads and in tartare sauce!
Broad Bean & Pea Salad with Freekeh and Yoghurt sauce September 28 2017Here's a sneak peek from the new cookbook. This delicious salad is from the spring chapter and is full of all the green goodness this season has to offer. Have it as a side with fish, on its own, or double the recipe to take to a dinner or barbecue.
Citrus Braised Fennel July 25 2017
By Sabine Spindler
The pairing of fennel and citrus is amazing - and happily, both are around in in winter. It's a great way to use up that extra citrus. It's delicious served atop some grains sprinkled with fetta cheese or as a side to roast chicken or pork.
How to: Soak and ferment grains July 12 2017
Soaking and fermenting your grains improves their nutritional benefits. All grains contain phylic acid (an anti nutrient) that can block the body’s absorption of minerals. Soaking your grains breaks down the outer layers that contain the phylic acid and enables the body to better digest grains and absorb nutrients.
You can learn more about how fermenting grains and pulses will improve your gut health in our Fermenting Intensive workshop.
How to: Make a Starter June 29 2017A sourdough starter is made from just flour, water and time. By fermenting your wheat flour, the phylic acid is broken down and as your starter ferments it productes wild yeasts, bacterias and Co2. This makes it easier to digest and adds that distinctve sour flavour! Use your starter to make sourdough, or add to pancakes, muffins and dosas.
Purple Carrot Loaf June 29 2017We make lots of vegetable-based loaves at Cornersmith, perfect for breakfast or afternoon tea! Purple carrots work so well in this loaf, but you can interchange them with other root vegetables, such as orange carrots, beetroot, sweet potato or even pumpkin.
Lemon and Thyme Marmalade June 01 2017
It's lemon thyme! Lemons combine well with the flavours from woody herbs. We make this with thyme but you could also try it with bay or rosemary. Throw in a teaspoon of black peppercorns for a bit of bite.
This marmalade is delicious on toast with butter or with a soft cheese like goats curd or ricotta. You can also use a spoon of it for a little sweetness in a salad dressing.
How to: Test for Setting Point June 01 2017
The setting point is when the right levels of pectin, acid, heat and sugar have come together in your jam or marmalade. There are many ways to test for the setting point but this is our tried and tested way
Beetroot and Ginger Relish May 04 2017
It's beetroot and ginger season! So now is the time to make this yummy relish. We like to use every bit of the beetroot - we use the root and stems in this relish, the leaves are great thinly sliced through a salad and you can use the skins for natural dyeing.
Vegetable Scrap Bouillon March 30 2017
This recipe is based on seasonal vegetables and herbs pureed into a concentrated paste and preserved in salt. Use one or two teaspoons dissolved in 500 ml of boiling water. It can be used as a replacement to stock or stock cubes. It's great added to stews, soups, risotto’s or any meals than need a boost of flavour.
How to: Sterilise Jars March 30 2017
Sterilising your jars is essential to give your preserved goods a long shelf life and prevent any nasty contaminants from spoiling all your hard work.
Follow these easy steps to clean and sterilise your jars and lids:
Elixir of Sage March 29 2017Elixirs are the historical precursors of modern day cough syrups. Elixir refers to a medicinal concoction that has sweetener added to it.
Sage has a drying and anti-inflammatory effect on the body, making this elixir good for ‘wet’ coughs.
This delicious sage elixir can also be enjoyed as an apéritif.
You can learn more about making tinctures and tonics at home here.
Apple Skin Caramel March 16 2017Another excellent waste reduction idea coming out of our kitchens. After a big batch of plum and apple jam, Cristy came up with this Apple Skin Caramel to get the most out of the whole apple. Apple skin caramel tastes exactly like tartine syrup or a non alcoholic calvados.
This is delicious spooned over ice cream, a crumble or apple tart. This morning we made peach, ricotta and apple skin caramel muffins for the Marrickville cafe.
Cristy's Basil Oil March 03 2017
This delicious bright green oil is full of flavour and a great way to use up excess herbs and stems. Our chief preserver Cristy makes it when we have lots of traded basil from local backyards. Use it drizzled over tomatoes, in pasta, on toast with ricotta or even through a butter cream for cakes! This will also work well with other soft herbs like dill or parsley.
Fermented Lychee Soda using a Ginger Bug February 02 2017
This is a delicious seasonal fermented beverage that uses lacto-fermentation to create a sweet and tart carbonated beverage. In this recipe you are making a ginger bug to inoculate your lychee mix – think of the ginger bug like a sourdough starter. Don’t be alarmed by the amout of sugar in this recipe – the yeasts and bacteria will consume it all and turn it into gut loving lactic acid!
Sabine's Tomato and Fig Salad December 23 2016
Here is our head chef Sabine's famous, quintessential summer salad that we serve on our annual Tomato Day, during our summer workshops, and in the cafe. By the end of summer, both tomatoes and figs are at their peak: ripe, tasty and abundant. We eat as much as we can, then miss them for the rest of the year.
Pickled Peaches November 23 2016
Stone fruit season is back! These pickled peaches will be amazing on your Christmas table; with your ham, cheeses or through a salad. They also make excellent gifts so get pickling!