To celebrate the Australian Culinary Archive project at the Powerhouse, we look at food highlights Australia has to offer.
Sydney is known for its delicious variety of food and the Powerhouse is bringing you makers, creatives and chefs in this Powerhouse Late for exclusive demonstrations, workshops, tastings and experiences.
Join us to hear about traditional culinary items such as scones and jam and learn about spices, native ingredients and newer alternative foods.
|6 pm||Scone making with Mascot Evening Branch, Country Women’s Association of NSW|
|7 pm||Jam making with Mascot Evening Branch, Country Women’s Association of NSW|
|6.30 pm||Ian Hemphill (Herbie) from Herbie’s Spices and O Tama Carey from Lankan Filling Station will talk about and let you experience the world of herbs, spices and the contributions they make to the flavours and aromas of Sri Lankan cuisine.|
PICKLING AND PRESERVING
|6.45–7.45 pm||Pickling demonstration: pickle anything to avoid food waste with Alex Elliott Howrey, Cornersmith|
ALTERNATIVE FOOD EXPERIENCE
|7.30–8 pm||Sina Klug from Nutie discusses the rise of alternative foods and offers some flavoursome samples|
|5–9 pm||A showcase of local plants and produce with Bush to Bowl|
|8–8.30pm||Bush to Bowl discuss various uses of local plants|
|5–9 pm||Display of Culinary delights from the Powerhouse collection curated by Powerhouse curator Anni Turnbull|
|5–9 pm||Featuring publications from Cornersmith, Herbie’s Spices, and Lankan Filling Station|
Curated by FBi Radio
FREE event as part of Powerhouse Late. No bookings required.
Read about the COVID Safe measures we’ve put in place to keep everyone safe when visiting the museum here.