COURSES OFFERED BY CORNERSMITH COOKING SCHOOL

You’ll learn about milk composition, how to make ricotta, yogurt and labneh, and the many uses for leftover whey... all with a glass of wine in hand (afternoon classes only).

This is our sweetest workshop and the one to teach you how to transform seasonal fruit into perfect jams and marmalades, plus you'll learn how simple it is to make your own version of canned fruit.

Once upon a time a well-stocked larder was the heart of a home; filled with preserved foods and condiments, the larder contained all the home cook’s essential ingredients.

Chutneys, relishes and ketchups are the mainstays of a well 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.

Whether you have a glut of citrus in your backyard or want to take advantage of all the cheap citrus at the markets, this class will show you how to preserve winter’s abundance of oranges, lemons, grapefruit, limes and cumquats.

Fresh homemade tofu surpasses anything you can buy in a packet. Its flavour is sweet and nutty when made with the very best Australian grown soy beans.

Making bread at home doesn’t have to take all day! So many of the great food cultures of the world have quick breads as their staples, and we'd like to show you how to add a few to your cooking repertoire.

In Cornersmith’s Guide to Salad Making, we will show you how to make salads worth getting excited about. We will begin with the fundamentals of seasonal eating and give you three interchangeable master recipes for slaws, leafy greens and hearty salads that make a complete meal.

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, pickled fruit, pickled vegetables, quick pickles and slow pickles.

A great introduction to the art and science of fermentation. 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.