‘All the recipes in this book are favourites from the cafe and picklery, not only because they are delicious but because they reflect how we think and feel about food, our community and our business.’

Cornersmith, an innovative cafe in Sydney, has a seasonal menu, a cooking school, and sources produce from local farms as well as urban gardens. The cafe minimalises waste by preserving, avoiding packaged food, and using all ediblematerial in the kitchen.

In Cornersmith, named aftertheir innovative Sydney cafe, chefs Alex Elliott-Howery and James Grant teach recipes, techniques, and sustainable community practices. The book covers low waste food production, is an in-depth guide to pickling, and contians speciality recipes designed to make the most of pickled and seasonal produce.