Below is a sample of the emails you can expect to receive when signed up to Cornersmith.
![]() THE MAGIC OF MUSHROOMS ![]() Hi JonMushroom season is around the corner so we are launching a new workshop to celebrate. A little earthy, a little woody, with traces of nuts and cream, the rich flavours of mushrooms make them one of the heartiest ingredients. Mushrooms are also a remarkable crop, growing in the dark with little resources to develop into food that is nutritious and nourishing to the constitution. We make a feast of their season by cooking our favourite mushroom dishes and preserving the rest to enjoy once the last mushrooms have disappeared from the market. We love mushrooms distinctive flavour and versatility. This is an all-rounder workshop where you will learn great ways to cook mushrooms, as well as the essential skills of pickling, drying and bottling to preserve. In this vegetarian class you will:
With limited spaces and a short mushroom season this is a workshop not to be missed! ![]() ![]()
BOOK NOW
Hope to see you at The Picklery soon!
Cornersmith Picklery
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![]() WEEKDAY WORKSHOPS! ![]() Hi JonWe've had so many requests to run our workshops during the week, so this year, we are starting Friday morning sessions. We're kicking of with a few of our staple classes and a special new seasonal workshop. So, if you're a weekend worker or a committed soccer parent, you won't have to miss out any longer! Please let us know if there are any specific classes you'd like to see running on Fridays, we love your feedback.
SEE FRIDAY WORKSHOPS HERE
![]() Pickling Intensive Hello pickle obsessives, have we got a treat for you! In this workshop we are going to talk pickles and only pickles: pickles prepared in all kinds of ways, pickles from around the world, pickled fruit, pickled vegetables, quick pickles and slow pickles. We’ll start by teaching you all about vinegar and how it works its pickling magic, plus teach you how to match your produce to the right vinegar. We’ll discuss seasons, how to interchange vegetables and fruits, different pickling techniques and lots of ideas on how to enjoy your pickles. You’ll learn all the essential safety information and leave confident to be able to pickle anything. FRIDAY APRIL 3RD 10AM
BOOK NOW
![]() Fermenting Vegetables Come and explore the fun of fermentation. Part magical art, part science, the process of fermentation creates probiotic rich foods that are delicious and healthy. Jaimee has been fermenting for over 10 years. Having done all the experimenting and faced all the challenges she will dispel fears and teach you all you need to know about the goodness of fermented vegetables. In this class you will make three different ferments and learn how to look after them at home and how to enjoy them in your daily meals. There will be plenty to taste and lots of information to give you the confidence to start your fermenting adventures. FRIDAY MARCH 27TH 10AM
BOOK NOW
![]() The Magic of Mushrooms We make a feast of this incredible crop by cooking beautiful mushroom dishes and preserving the rest to enjoy once the last mushrooms have disappeared from the market. We love the distinctive flavour of mushrooms and their versatility. In this special seasonal workshop you will learn great ways to cook mushrooms and well as the essential skills of pickling, drying and bottling to preserve. FRIDAY MAY 1ST 10AM
BOOK NOW
![]() Gift Vouchers Not sure which Workshop is the right one? A Cornersmith Gift Voucher makes a great present! Your friends and family can choose a workshop of their choice, or use it to buy their favourite pickles or get our cookbooks.
MORE INFO
Cornersmith Picklery
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March Workshop Sale
![]() ![]() Hi JonSome of our favourite workshops are now on sale! We''re offering 20% off selected classes running this month. Come and learn the art of making perfect jam and marmalade or how to smoke vegetables, meats and nuts at home. Or if the weekends don''t work for you, join us for some Friday morning pickling or fermenting fun! Follow the link below and at the checkout enter the discount code: MARCHSALE20 Places will fill up fast, so book in before you miss out!
BOOK OUR MARCH SALE WORKSHOPS
Hope to see you at The Picklery soon!
Cornersmith Cooking School
441 Illawarra Rd Marrickville 2204 (02) 8964 7463 Cornersmith Office (02) 8084 8144 Email: info@cornersmith.com.au
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![]() NEW AUTUMN WORKSHOPS Hi JonOur summer workshops have filled up quickly, so we’re starting to launch our Autumn schedule with new skills, new teachers plus some old favourites on the calendar. With a focus on making nourishing meals using simple ingredients we invite you to join us for Sausage Making; A Cornersmith Guide to Salad Making and Pelmeni: Russian Dumplings. For our budding preservers, we have a new workshop, Chutneys, Relishes and Ketchups so you can perfect your craft, fill up your pantry and stop fruits and vegetables going to waste. With only a few dates for each workshop be sure to book in quick! CORNERSMITH''S GUIDE TO SALAD MAKING ![]() Cornersmith is famous for bringing salads to the centre of the table. In Cornersmith''s Guide to Salad Making Workshop, we will show you how to make salads worth getting excited about! Learn the fundamentals of seasonal eating, the building blocks to make exceptional salads and the extra tricks that make a salad sing.
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SAUSAGE MAKING ![]() What makes a truly good sausage? The best quality meat, the right aromatics and definitely no fillers. Not too hard, but sometimes the simplest things need the most care and attention to get right. In this hands-on workshop you will learn how to choose ethically raised meat, how to grind meat for different textures and how to fill and twist sausages in natural casings. Gabriel will guide you through each stage of the process as you make your very own classic pork sausages from scratch. Come hungry for learning, beers and a sausage sizzle Cornersmith style.
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PELMENI: RUSSIAN DUMPLINGS ![]() Cornersmith head fermenter Jaimee shares her favourite Russian family recipe in this special workshop. Originating from Siberia, but eaten all over Russia, pelmeni are hearty meat filled dumplings that are traditionally made by the 100s and then frozen in the snow! In this workshop you will learn how to make pelmeni from scratch and how to keep them in your freezer so you can have them on hand all year round.
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CHUTNEYS, RELISHES AND KETCHUPS ![]() Chutneys, relishes and ketchups are the mainstays of a stocked pantry as well as being fun and simple to make. This class focuses on the skills and knowledge you need to turn seasonal produce into condiments to enjoy all year round. Alex shares her interchangeable master recipes to make rich and fragrant chutneys, vibrant relishes and have-it-with-everything ketchups. Learn how combining the right spices and herbs with seasonal fruits and vegetables will open up a world of flavours that will not only make your condiments more delicious, but enhance all your cooking adventures.
READ MORE
Cornersmith Picklery
441 Illawarra Rd Marrickville 2204 (02) 8964 7463 Cornersmith Office (02) 8084 8144 Email: info@cornersmith.com.au
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![]() NEW AUTUMN WORKSHOPS! ![]() Hi JonNEW AUTUMN WORKSHOPS
![]() Sausages Making Hello pickle obsessives, have we got a treat for you! In this workshop we are going to talk pickles and only pickles: pickles prepared in all kinds of ways, pickles from around the world, pickled fruit, pickled vegetables, quick pickles and slow pickles. We’ll start by teaching you all about vinegar and how it works its pickling magic, plus teach you how to match your produce to the right vinegar. We’ll discuss seasons, how to interchange vegetables and fruits, different pickling techniques and lots of ideas on how to enjoy your pickles. You’ll learn all the essential safety information and leave confident to be able to pickle anything. FRIDAY APRIL 3RD 10AM
BOOK NOW
![]() Chutneys, relishes & ketchups Come and explore the fun of fermentation. Part magical art, part science, the process of fermentation creates probiotic rich foods that are delicious and healthy. Jaimee has been fermenting for over 10 years. Having done all the experimenting and faced all the challenges she will dispel fears and teach you all you need to know about the goodness of fermented vegetables. In this class you will make three different ferments and learn how to look after them at home and how to enjoy them in your daily meals. There will be plenty to taste and lots of information to give you the confidence to start your fermenting adventures. FRIDAY MARCH 27TH 10AM
BOOK NOW
![]() Cornersmith guide to salad making We make a feast of this incredible crop by cooking beautiful mushroom dishes and preserving the rest to enjoy once the last mushrooms have disappeared from the market. We love the distinctive flavour of mushrooms and their versatility. In this special seasonal workshop you will learn great ways to cook mushrooms and well as the essential skills of pickling, drying and bottling to preserve. FRIDAY MAY 1ST 10AM
BOOK NOW
![]() Pelmeni:Russian Dumplings Not sure which Workshop is the right one? A Cornersmith Gift Voucher makes a great present! Your friends and family can choose a workshop of their choice, or use it to buy their favourite pickles or get our cookbooks.
MORE INFO
Cornersmith Picklery
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![]() LAST BATCH OF CHILLI JAM & SAMBAL FOR THE SEASON! ![]() Hi JonYou chilli crazy hot-heads wiped us out of chilli jam in three days! So, we have made one last batch of chilli jam and chilli sambal before the season comes to a close. At Cornersmith we make small batches of handmade preserves that change with the seasons. Chillies won''t be around for much longer as the weather is cooling, that means we won''t be making any hot stuff again until next summer. So stock up online or head to the Annandale cafe before it runs out! And don''t forget we shared our chilli jam recipe on our website two weeks ago if you''re wanting to make your own.
Find recipe here
![]() CHILLI JAM
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![]() CHILLI SAMBAL
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CORNERSMITH
www.cornersmith.com.au
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![]() The return of the prune... ![]() Hi JonWhen we made our first small batch of chai spiced breakfast prunes we never thought they would cause a prune stampede! Luckily our friends at Prickle Hill Farm keep us in stock with the most incredible quality preservative-free dried sugar plums. Preserved in black tea, the natural richness of prunes are made even more delicious with the addition of our blend of chai spices. These prunes make getting up on a cold winters'' morning a whole lot easier. Buy them online or in store and we will also be serving them on the new winter porridge at the cafe.
Find recipe here
![]() CHAI SPICED PRUNES
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![]() QUINCE JAM
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CORNERSMITH
www.cornersmith.com.au
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![]() ANCIENT GRAIN PASTA WITH ANGELA PALERMO AT THE CORNERSMITH COOKING SCHOOL Hi Jon![]() ANCIENT GRAIN PASTA:SPELT AND KAMUT We''re hosting another one-off, seasonal pasta class with our favourite master of pasta, Angela Palermo! Long before ‘00’ flour the differences between pastas was not just in their shapes but in the flavour and texture of the grains that were used. Angela Palermo knows her pasta history and has a lot of love for the heirloom grains that made a humble bowl of pasta such a nourishing meal. Today these grains are having a revival because they are nutritiously dense, easier to digest and have rich complex flavours you can’t get from plain flour. In this workshop Angela will introduce two of her favourite grains: spelt and kamut, discuss their individual flavour and nutritional profiles and teach you how to use them in your everyday pasta making. Learn to make a pumpkin filled spelt ravioli that you will cook and eat in class, and make a papparadelle using kamut flour to take home. This class is a great chance to expand your knowledge of grains and flours for more wholesome home cooking.
Book Ancient Grain Pasta Now
![]() ![]() Angela’s story "My parents haIled from the south of Italy, Calabria, and both were raised living off the land. They grew their own vegetables, collected drinking water from nearby springs, preserved their homegrown fruits & vegetables, made their own olive oil, wine, and bottled tomato sugo & salami. They had chickens that produced daily eggs, goats that provided fresh milk, pigs for salami, as well as ducks and rabbits; farm to plate style. They also baked their own bread and pizza in large wood ovens. A little of this they brought with them when migrated to Australia in the 1960’s. Like many other Italians, Dad had a large vegetable patch in our back yard. He grew grape vines, chickens, fruit trees, and an endless array of vegetables. Traditions continued with the yearly making of La Salsa; bottled tomato sauce, and Dad even continued to make his own wine. All combined, along with my two siblings and parents, we grew eating traditional Italian fare; simple, fresh, seasonal food. I now wish to share this with all in The Village Cooks!"
Cornersmith Cooking School
441 Illawarra Rd Marrickville 2204 (02) 8964 7463 Cornersmith Office (02) 8084 8144 Email: info@cornersmith.com.au
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![]() HOLY SMOKES! ON THE SHELVES THIS WEEK: SMOKED CHILLI, BBQ SAUCE, SMOKED ONION RELISH AND SPICY BBQ SALT ![]() Hi JonIt may have been fire that first cooked our meats and vegetables but it was smoke that first gave complex flavour. As one of the oldest methods of food preservation, smoking techniques are part of food cultures around the world and in recent times appetites have grown more hungry for the robust campfire flavours of smoked food. At Cornersmith we have been experimenting with smoking for years – from delicate tea smoked fish to smoked peach kombucha. We hot smoke in-house using Australian hardwood to make our famous Smoked Chilli(YES IT''S BACK!). We''ve added a few new items to the smoky range. Our new and improved Smoked Onion Relish and a rich and smoky BBQ sauce. Plus we''ve also stocked up on Spicy BBQ Seasoning Salt to add a taste of the outdoors without even firing up the barbecue. Everything is available individually at the Annandale cafe or we have an online special available this week with all four products together to make the ultimate Smoky Pack for only $50 – just add your favourite barbecue foods! ![]() SMOKED CHILLI
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![]() SMOKED ONION RELISH
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![]() BBQ SAUCE
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![]() SMOKY PACK - ONLINE ONLY
BUY NOW
CORNERSMITH
www.cornersmith.com.au
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Over and out for 2020.
![]() ![]() Hi JonWe wanted to say a big thank you to our customers and community for supporting us through one of the most difficult years we''ve had. We were very afraid we would lose our beautiful business this year and would not have made it through without you. To everyone who bought a jar of pickles, our new cookbook or coffee and a toastie, please know it made a difference and will allow Cornersmith to keep on truckin'' in 2021. We''re going to take a little break to lie down and recharge. We''ll be back in the new year ready for whatever 2021 throws at us. The cafe will re-open on January 6th and the Picklery will re-open on the 18th. The online store is open, but we will not be posting any orders until we''re back on the 18th. Thankyou for your understanding. We wish you all a safe and restful summer break and look forward to seeing you again in the new year! Alex, James and all the Smithies. xo
CORNERSMITH
www.cornersmith.com.au
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