We’ve chatted before about the prodigiously old olive tree at Elizabeth Farm. This past week it did something very unexpected – it bore fruit! Continue reading
There are few households in Australia that would not have a bottle of tomato sauce in the pantry cupboard, or, in those that do not, some kind of savoury sauce such as Worcestershire or HP. More recently, Continue reading
The recipes in our archives and collections remind us just how much personality and good will is shared in culinary exchanges, and the importance of memory in recipes that have been passed on by friends and neighbours, and down through generations.
Its hard to imagine a 19th century kitchen without its signature metals: black cast iron, gleaming brass and copper, and the soft grey of pewter. Continue reading
Although being immensely popular, Australia’s first published cookbook, Edward Abbott’s The English and Australian cookery book for the many and the upper ten thousand (1864), featured only one recipe for a ‘curry’. Continue reading
When the Prince of Wales visited Sydney in 1920 (not Charles, but Queen Elizabeth’s uncle, who would later abdicate for Wallis Simpson), a grand ball was held at Government House. Continue reading
Yes folks, it’s a pavlova – or at least we are told it is, in 1930s cook book such as The new Goulburn cookery book and The Presbyterian cookery book of good and tried recipes.
Currently on show at the Museum of Sydney, ‘Demolished Sydney’ showcases the fate of several of Sydney’s iconic buildings. For eight decades one of these ruled among the most fashionable places to dine in the country for which it was named – the Australia Hotel. Continue reading
“Where are you going to, my pretty maid? I’m going a milking sir, she said” Continue reading