Our second programed conversation looked to ‘making’ – making jam, making futures, and making decisions about what to remember and what to forget. Matthew Kiem shared some thoughtful starting points for the discussion (read his notes here), and as we… Read more ›
Makers of preserves! Time to bring along your jars and swap for ours. Or each other’s if we run out! 8am – 1pm | All day swap. Come early if you want a Making Time jar as we expect they’ll… Read more ›
Last official session of making, and we made it a hot one – chilli jam with Connie Anthes. A beautiful recipe from her Brazilian mother-in-law, whose failing memory has resulted in a few different versions.. After a full hour of… Read more ›
Second day out, this time nestled in the (dry!) bustle of the market proper. Another wet morning, warmed up by pickled multicoloured baby carrots (with miniscule beetroot) led by Anita, and drunken peaches in vanilla bean and brandy from Bec… Read more ›
From Connie’s Brazilian mother-in-law
ON THIS WEEK: 8am – 9:30am | Anita Marosszeky makes pickled baby carrots & Bec Dean makes brandied peaches 10am – 11am | Discussion: ‘Making’ led by Matt Kiem 11:30am – 1pm | Relish! Connie Anthes makes chilli jam & Steph… Read more ›
Ingredients: Pickling cucumbers (the fresher the better, preferably unwaxed firm pickling ones) garlic dill brine (white vinegar, water and salt) – to one litre of water add: pickling salt (220g) & white vinegar (1 cup) Wash cucumbers in cold water, then shove into a… Read more ›
