Spring Harvest Online
Spring is the season of abundance. Whether you’ve cultivated a thriving home garden, want to forage out in the forests or are looking for quick recipes to go with all your seasonal veg, Sydney Living Museums’ new online food program can help.
Curated by the organisation’s resident gastronomer Dr Jacqui Newling, the series features three online sessions that’ll help you up your food game.
On Thursday October 14 there’s a pickling class with Alex Elliott-Howery of Sydney’s picklery and cafe Cornersmith, where you can learn to make your spring produce last with easy techniques.
The next week, Thursday 21, Ziggy’s Wildfoods founder Gabriel Gutnik is sharing his knowledge in the world of native ingredients. He’ll also be making a refreshing shrub from lilly pilly, lemon myrtle and lavender for mixing in drinks, which you can make yourself.
Finally, Thursday 28 is another class with Cornersmith. This time, instructor and fermentation expert Jaimee Edwards makes quick flatbread – no hours of rising and proofing required.
Sessions are live via Zoom and start at 4pm. They’re all free to join.