Last week the air at Elizabeth Farm was rich with the aroma of Indian curries cooked on the wood stove. Continue reading
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
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.