Recipes

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 ...

Here'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...

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 ser...

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 bl...

Lemon season is in full swing! In Australia, this staple winter fruit is at its peak from June to August, and that is when we see box after box of citrus, and particularly...

At Cornersmith seasonal eating is one of our most important values. We highlight the best of the season on our menus, teach our students how cook with seasonal produce in ...

Elixirs 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-inflamm...

Another 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 ...

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...

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 ...

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 summe...