On the Queen’s birthday holiday on Tuesday May 24, 1887, the miners at the Wentworth goldfields experienced a ‘unique and enjoyable event’ – a picnic with their families, hosted by the mine manager, Henry Newman and his wife. Continue reading
If I was going to do a ‘Julie and Julia’, the book I’d want to work through is Modern cookery for private families, first published 1845 by Eliza Acton’s (1799-1859). It is written with eloquence and grace, and with practical descriptions of mid-1800s English cookery.
It was sold in bookshops in the colony, and was the ‘go to’ cook book for prospector William Howitt, in the Ballarat goldfields in 1853. 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.
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.
“Where are you going to, my pretty maid? I’m going a milking sir, she said” Continue reading