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

A frozen dinner, 1875 style

Charlotte Russe prepared by Charmaine O'Brien. Photo © Jacqui Newling for Sydney Living Museums

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.
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Easy as pie

A classic butter-pastry Broomfields pie. Photo courtesy Broomfields Pies © Richard Mortimer Photography

Arguably one of our national treasures, the humble pie has been enthusiastically devoured in Australia since 1788. Long before Harry’s Café de Wheels (which started in the 1930s) our colonial forebears bought pies from street vendors, the most famous being the ‘Flying Pieman’,

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Previously on the menu