Recipes

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...

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 bu...

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 ...

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....

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 st...

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...

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...