Our free, family-friendly Eel Festival celebrates Parramatta’s namesake, the eel, and its significance to the local Darug people the Burramattagal, who for generations have gathered during eel season to feast, trade and share stories.
Chicken consumption has increased exponentially in Australia since the 1950s, when it was still a select, and for many families, special occasion or luxury food. Thanks to modern production techniques, chicken is now one of our cheapest meats . Not only have chickens reduced in price, the ones we generally buy today have changed in size, form and flavour when compared with the chickens our grandparents were eating. Continue reading
With love in the air for Valentine’s Day and the flurry of ‘yes’ responses to marriage throughout the community, Sydney Living Museums’ Unlocked magazine (circulated to SLM Members) has a strong focus on romantic unions. Unsurprisingly, our interest in weddings turns to celebratory breakfasts and cake. Continue reading
The sweltering days we’ve had recently have put me in mind of a cook standing in front of a roaring open fire. So with that in mind, (drum-roll please) – it’s time to introduce “The most compact, clean, and best cooking apparatus in the whole world!” Continue reading
Its that time of the year again, when the Bunya cones are falling – or at Elizabeth Farm at least the husks! Continue reading
Last week saw the passing of one of the giants of gastronomy – Paul Bocuse, who died aged 91. Continue reading
While the now ubiquitous native ibis – affectionately (??) known as ‘the bin chicken’ – has made its mark as a Sydney icon in the delightful Alphabetical Sydney Creative Lab at the Museum of Sydney, the ‘brush’ turkey is enjoying its own share of media coverage, as it encroaches upon inner Sydney’s suburbs… Continue reading
The once ubiquitous fruit cake, which was available by the slice at the counters of many a tearoom, cafe or corner shop – may become a Christmas-time only indulgence. Continue reading