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The Whole Fruit

Wednesday, September 12th // 5:30-8:30 pm

Instructor:  Greer Rochford

Join artist and chef Greer Rochford for a cooking class designed to teach delicious techniques for reducing food waste, preserving, and using all parts of a fruit..the apple!  Participants will learn how to use the seasonal abundance to make treats such as sweet pickled apples, poached apples, apple skin caramel, and apple chips.  Greer will discuss ways to use poaching and pickling liquids in other recipes, making variations for other seasonal fruits, and using alternate preservation techniques.  Each participant will enjoy a tasting menu during class and take home a bottle of poaching liquid and a jar of pickled apples.

$60 per person  // includes ingredients, instruction, and dinner

min. 3, max. 10

REGISTER HERE - Listed under Evening Sessions/cooking course

Greer Rochford is an artist, chef and photographer. She graduated with a Masters of Visual Arts from Sydney College of the Arts with her thesis ‘In Search of Jetztziet; between the still and the moving image’. Her photographs, videos and performance work have been exhibited nationally and internationally. Greer currently works as the Sous Chef of award winning Sydney cafe Cornersmith Annandale, sharing their philosophy of local, ethical and seasonal food. She is passionate about reducing waste in the kitchen by using ‘the whole ingredient’, experimenting with waste saving techniques, especially fermenting and turning ‘food into dust’ as well as traditional pastry and baking.  

Earlier Event: September 7
A Conversation with Chef Greer Rochford
Later Event: September 22
Dinner in the Field