Ethically sourced, seasonal food served in a buzzing corner cafe.
I was put onto Cornersmith by my cousin in law Catherine who is a Marrickville local. True to the name it sits on the corner of Illawarra Road and Petersham Road, it has been open since January this year. Her advice was go later as she described it as intensely busy and full during lunch time. And even when Buxom Wench and I meet there one Tuesday afternoon at 1:30pm she nabs the only free table (although there are bar seats). The room is small and what is very interesting is the menu on the chalkboard.
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Join Use It All authors Alex Elliott-Howrey and Jaimee Edwards as they discuss ways to reduce kitchen waste by using it ...
Add a little indulgence to your everyday meals with these warmly spiced Mulled Pears, bottled in rich red wine. They'll be perfect on your cheeseboard or thinly sliced through a wintery salad. Plus we've got a pear-fect dessert syrup recipe that gets the most out of those sweetly perfumed, pear-y flavoured cores. Makes
Our chilli plants at home are still going strong, and there's plenty available at the markets – but not for long. This week we're sharing our recipe for everyone's favourite Chilli Jam, as well as tips to adjust heat level, and how to dry excess chillies at home, so you can stock up your pantry and keep your kitchen cr
http://boonappetit.nl/index.php/boon-blogt/88-cornersmith
Perfect for breakfast, lunch or dinner. Recipe by Charlotte Binns-McDonald, and Jaimee Edwards from Sydney's Cornersmith Cafe and Picklery.
Koskela and Cornersmith have teamed up this Mother’s Day to celebrate the women in our life with good food. Cornersmith is an iconic Annandale café, community-hub and sustainability haven. Started by partners Alex Elliott-Howery and James Grant in 2012 to combine their shared passions around gardening, good home cookin
It was mulberry season when we first opened Cornersmith, and there are mulberry trees everywhere in Marrickville. They hang over fences and stain the footpaths purple. For a while there we’d pull over every time we saw a fruit-filled tree and make the kids stand on the roof of the car to fill up buckets. Eventually we took to keeping a ladder and buckets in the back of our van for the duration of the mulberry season! We make mulberry compote for our milkshakes (see page 118) and serve it on top of muesli at the cafe. You can also spoon this over ice cream or use it as a sweet braise for pork or gamey meats. It will keep for up to a week in the fridge.
