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FOOD & DRINK

Skins, Stones and Stems: A Workshop with Cornersmith

Turn sad, soggy veggies into hearty stocks and pickled delights.
By Hudson Brown
May 20, 2019
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Skins, Stones and Stems: A Workshop with Cornersmith

Turn sad, soggy veggies into hearty stocks and pickled delights.
By Hudson Brown
May 20, 2019
  shares
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Even when you put your mind to it, cutting down your kitchen waste can be a challenging undertaking. But with the help of Cornersmith — ethical food producer, cafe and professional pickler — you won't have a problem turning the sad looking vegetables at the bottom of your fridge into something hearty and delicious.

Head along to this hands-on workshop hosted at the MCA on Saturday, June 1 and you'll quickly find out the best way to make a rich stock made entirely from kitchen castaways. You'll also learn how to make versatile apple cider vinegar that's great for pickling or turning basic salads into something a little fancier. Once you've completed this 90-minute class, take home your hard work and find a new appreciation for your downtrodden produce.

Cornersmith's workshop will take place on Saturday, June 1 across three sessions: 11am–12.30pm, 1.30–3pm and 4–5.30pm. Tickets cost $80 per person ($64 for members) and booking is required. This event forms part of the Museum of Contemporary Art's Conversation Starters 2019: Temperature Rising program. To see the full program, head this way

Image. Steve Woodburn.

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