Cornersmith Annandale opens

Charcoal bread with pickled eggplant, broad beans, peas and buttermilk ricotta at Cornersmith Annandale

Charcoal bread with pickled eggplant, broad beans, peas and buttermilk ricotta at Cornersmith Annandale

Spring has sprung all right. Just ask Alex Elliott-Howery - who has opened a new branch of Cornersmith, Sydney's favourite all-pickling, all-upskilling, community-friendly café at a new site in Annandale in the city's inner-west.

The new café is part corner store, with a greater takeaway focus. It has all the café mod-cons for eating in, but is also set up for customers who want to grab their food and head across the road to Hinsby Park.

Elliott-Howery and her husband, James Grant, opened the original Cornersmith on Illawarra Road in Marrickville in 2012. Their Picklery, home to Cornersmith's open-kitchen "school" and shop, followed in late 2013.

The Annandale edition has a similar vibe to the mothership (and not just because it's another light-filled corner building). Set in what was once a milk bar, the new digs are almost twice the size of the first Cornersmith and have outdoor seating.

The deli section stocks Kristen Allan cheeses and yoghurt, Bread & Butter Project baked goods, charcuterie, olives and the full spread of Cornersmith pickles, preserves and chutneys. "Lots of picnic-type things and there are picnic rugs to borrow," says Elliott-Howery. "We're taking the European approach and encouraging people to buy things and take them outdoors."

The store also sells a number of Cornersmith's favourite small-scale produce to take home, including Country Valley milk from Picton, Nonie's gluten-free bread, free-range eggs sourced by Egg Lady Deliveries and Pepe Saya butter.

Chef Sabine Spindler has returned from a year's sabbatical in Europe to look after the café menu, which she says is "even more produce- and producer-focused than what we've done in the last few years", and follows the same all-day format as the original.

"They work in very low-fi conditions in Marrickville, but Annandale's full kitchen will give us more of an opportunity to push it further," says Elliott-Howery. That will equate to the kitchen getting even more creative with waste - fermenting pea shells and using the juice, for instance, and growing kefir grains for kefir butter. New menu items include the likes of pitch-black bread (made by Nonie's with activated charcoal, black quinoa and cracked buckwheat flours) topped with pickled baby eggplants, broad beans, peas and Kristen Allan's buttermilk ricotta. There's also a cheese and pickle toastie, and a pita with blackbeans, pineapple sambal and fresh goat's cheese. 

Cameron Krone of Sydney firm Smith & Carmody has designed the sleek new space (he did the other Cornersmiths, as well as Chippendale bakery Brickfields). It's inspired by the colours of the Australian bush and features a moss-green counter and leather, touches of pink marble and plenty of pale timber.

Since opening in Marrickville, Cornersmith has become a local poster-child for fermenting, pickling, minimal waste and keepings things close (the Picklery hosts classes in everything from cheese-making to turning your vegetable scraps into natural dyes).

"Annandale people are really involved in their community and proud of it, which is what we're all about," says Elliott-Howery. "We love Marrickville, but this is a new adventure for us."

Cornersmith Annandale, 88 View St (corner of Piper St), Annandale, NSW, open seven days Mon-Fri 7am-4:30pm,  Sat-Sun 7.30am-4pm, cornersmith.com.au


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Byron Bay gets a Chinese barbecue restaurant, Duk
10.11.2017
Royal Mail Hotel unveils Wickens
09.11.2017
Our favourite dishes: November 2017
03.11.2017
The perfect Christmas present for every gourmet
03.11.2017
New York’s Eleven Madison Park has a new look
30.10.2017
Ormeggio takes a Spanish detour
30.10.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Momofuku Seiobo

How to sum up Momofuku Seiobo's 12-course meal? Excellent e...

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

Sydney's new cult burger, layer by layer

Sokyo's Chase Kojima's new project is something completely n...

Silvereye to close this August

Chef Sam Miller is heading back to the UK.

Back to the 1980s at Bennelong

A collection documenting the life of the Sydney Opera House ...

Chase Kojima's rice burger bar opens this week

Prepare to hold a new style of burger glory – wrapped in ric...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Fish Face

THIS RESTAURANT HAS CLOSED. Sydney's two best fish cooks, ...

Bar H

Is it a bar with good food or a restaurant with a good bar?...

Buon Ricordo

Buon Ricordo exudes Italianness. Passion and professionalis...

A Tavola

Sydney is spoilt for choice when it comes to Italian food a...

Felix

The Merivale group's homage to the French brasserie is well...

The Fish Shop

You can try and kid yourself by sticking to the raw and cur...

Flying Fish

Here is a restaurant writ large in size, form and aspect - ...

Fratelli Paradiso

Think of Paradiso as a stage, its diners and staff all acto...