Hearth fire cookery

The hearth fire and bread oven firing up at the Bixby’s cottage, Old Sturbridge Village, USA. Photo Jacqui Newling © Sydney Living Museums

If you frequent colonial-era house museums you will be quite familiar with seeing all manner of heavy cast iron pots, pans and tools crammed or clustered in kitchen fireplaces, sometimes sitting on iron ‘dogs’ on the floor of the fireplace or suspended from ‘cranes’ fitted into the brick work. But rarely do we see these seemingly rudimentary set-ups in operation in Australia, let alone get to actually prepare food on them.

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Blazing saddles!

A Victorian style luncheon featuring a saddle of lamb (right). Photo © Jacqui Newling for Sydney Living Museums

Now rarely seen in its traditional form, a saddle of lamb or mutton was a prestigious cut of meat that was highly fashionable on colonial tables in the late 1800s. Continue reading

Charlotte Russe

A Charlotte Russe. Photo © Jacqui Newling for Sydney Living Museums

Judging by menu cards from the late 1800s, Charlotte Russe was the glamour dessert on fashionable New South Wales’ dining tables. Thanks to the various ‘bake-off’ programs reviving traditional ‘classics’, the Charlotte Russe is certainly a dish worth reviving! Continue reading

Take 5

The plundered punchbowl at Sweetness and Light at Elizabeth Farm. Photograph (c) Scott Hill for Sydney Living Museums

Last Friday at Elizabeth Farm we celebrated the connections between Australia’s oldest European house and India with a night of Bengal sugar – and rum punch! Continue reading

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