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
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
We’re all familiar with recipes that call for ‘a tablespoon’ of an ingredient – but what exactly does that mean? Continue reading
Waaaaay back when this blog started we had a look at Elizabeth Farm and a tree almost as old as the house itself – the 213 year old olive that stands to one side of the carriage loop. Continue reading
While World War II battled on across the globe, Australians at home responded to a call for arms in a more localised sense to do ‘their bit’ for the war effort. Continue reading
Frozen food is not something we might normally associate with picnics, but in 1875 entrepreneur businessman Thomas Sutcliffe Mort invited three hundred dignitaries to a picnic in Bowenfels, New South Wales, in the Lithgow Valley to demonstrate the colony’s latest technology.
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