Preserving the Season with Alex Elliott-Howery: a hands-on artisan workshop in Glebe

GLEBE COOKING CLASS FIELD GUIDE

Preserving the Season with Alex Elliott-Howery: a hands-on artisan workshop in Glebe

An expert-led class at Sydney Fish Market that teaches pickling, chutney- and jam-making and practical ways to eliminate kitchen waste.

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Preserving the Season with Alex Elliott-Howery: a hands-on artisan workshop in Glebe.

Duration
240 minutes
Location
Glebe
Operator
Sydney Fish Market
Category
Cooking Class
Robert Eric Crews
Founder & Editor, The Adventure Collective
Published Verified

Alex Elliott-Howery of Cornersmith returns to run a focused artisan workshop in Glebe, guiding participants through pickling, preserving and strategies for eliminating kitchen waste while working with seasonal winter produce.

Highlights

Outing Highlights

THE TEACHER

Alex Elliott-Howery of Cornersmith

A practitioner known for hands-on preserving, Alex leads the session, sharing techniques honed through her work at Cornersmith and focusing on practical, waste-reducing methods.

THE PROCESS

Make a chutney, a pickle and a jam

Participants will prepare and take home three preserved items — a chutney, a pickle and a jam — made from seasonal fruits and vegetables, learning preservation steps from ingredient prep through bottling.

THE ETHOS

Eliminating kitchen waste

The workshop pairs preserving techniques with practical tips to reduce single-use plastics and kitchen waste, encouraging participants to bring containers for leftovers and adopt low-waste habits.

What the day feels like

What to expect in the workshop

The class is an artisan, hands-on session that walks through preserving winter bounty: you work directly with produce to prepare chutney, pickle and jam, receive demonstration and instruction from Alex, and leave with finished jars and practical waste-reduction tips.

Suitability

Who it's for

Who this workshop suits — and what to consider before booking.

1
Food lovers & home cooksIdeal for people who cook at home and want practical preserving skills they can reproduce in their own kitchens.
2
Sustainability-minded dinersA good fit for travelers interested in reducing kitchen waste and single-use plastics, with explicit guidance on low-waste practices.
3
Hands-on learnersBest for participants who prefer participatory, bench-based classes rather than passive demonstrations.
4
Those needing access detailsNo specific participant limits, age or health restrictions are provided in the source material; contact the operator if you have mobility or health concerns.

Practical planner

Details to review before reserving

Duration

The workshop duration is 240 minutes.

Meeting point

Meet at the Sydney Fish Market before the workshop begins.

What to bring

The experience is all-inclusive—bring yourself, wear enclosed shoes for safety, a pen for notes, and consider bringing your own container for any leftovers to avoid single-use plastics.

Sustainability note

The operator encourages eliminating single-use plastics where possible; bringing a container is recommended.

Booking Notice

Review cancellation policies before reserving.

Frequently asked questions

Planning Your Outing

How long is the workshop?

The workshop duration is 240 minutes.

Where do we meet?

The meeting location is the Sydney Fish Market.

What will I make during the class?

You will make and take home a chutney, a pickle and a jam made from seasonal fruits and vegetables.

What should I bring?

Bring yourself, wear enclosed shoes, and optionally bring a pen for notes and your own container for leftovers to reduce single-use plastics.

Does the workshop address waste reduction?

Yes—Alex will present techniques and tips aimed at eliminating kitchen waste and reducing single-use plastics.