preserving

Interview: Cornersmith Picklery

June

The Slowpoke: CORNERSMITH PICKLERY Situated on a bustling street corner of Illawarra Rd, just a stone throw away from the noted Marrickville café of the same name, Cornersmith’s Picklery is a hive of activity. A hub for the local community they regularly operate on a trade basis, taking in home-grown produce from locals in exchange for their store-made jams, pickles and preserves.
Interview: Cornersmith Picklery
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HOW TO: AIR DRY CHILLIES

March

The Slowpoke: HOW TO AIR DRY CHILLIES After long hours in the hot summer weather, most of our Aussie farmers have a smile on their face at the arrival of cooler weather. It also sees them reaping the benefits of the bountiful harvest they created. One such local crop in plentiful supply at the moment is chillies – an ingredient for which a little usually goes a long way.
HOW TO: AIR DRY CHILLIES
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BASIC PASTA SAUCE

March

The Slowpoke: BASIC PASTA SAUCE We said goodbye to summer over the weekend and a welcome hello to the cooler, slower, calmer months of autumn. And with the change comes a time of plentiful harvest. Many summer crops will soon give their last hurrah, tomatoes being one of them. So we preserve. 
BASIC PASTA SAUCE
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HOW TO: STERILISE JARS

February

The Slowpoke: HOW TO STERILISE JARS With the end of summer comes a period full to the brim with preserving. As summer crops that have flowered and fruited throughout the warmer months offer up a final glut before the cool closes in, we get busy with preserves, jams, chutneys, sauces and the like.
HOW TO: STERILISE JARS
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CHARGRILLED CAPSICUM

February

The Slowpoke: ROASTED CAPSICUM They’re handy little morsels, perfect on pizzas, sandwiches, antipasto and burgers, with the list certainly not ending there. While you could pick up your roasted capsicum in a jar from the store, they’re stupidly simple to make. And with local sweet red capsicums in season, there’s no better time than now.
CHARGRILLED CAPSICUM
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