If you breathe a sad sigh as your bins fill up with veggie off-cuts or bruised fruit, this is the cooking class for you. The pickling and fermenting food waste warriors at Cornersmith are running a class that’s dedicated to making the most of your expired pantry and fridge items.
Their Waste Hacks class is a mixture of demonstrations and hands-on activities that’ll teach you how to reduce wastage in the kitchen. Cornersmith chef Ava Stangherlin will be leading the two-and-a-half hour class, where you’ll pick up tricks for making a quick pickle out of leftover veggies and creating the café’s special waste-free chimichurri. You’ll also craft a banana jam that’s leftovers only, sweet syrups made of normally discarded fruit skins, and a fragrant paste made from spice and herb stems that can replace supermarket stock cubes.
After your sustainable cooking adventures, you’ll get to enjoy a plate of Cornersmith snacks and a beer or housemade boozeless beverage, then take home the fruits (and veggies) of your labour.
