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
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.
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
With love in the air for Valentine’s Day and the flurry of ‘yes’ responses to marriage throughout the community, Sydney Living Museums’ Unlocked magazine (circulated to SLM Members) has a strong focus on romantic unions. Unsurprisingly, our interest in weddings turns to celebratory breakfasts and cake. Continue reading
While the now ubiquitous native ibis – affectionately (??) known as ‘the bin chicken’ – has made its mark as a Sydney icon in the delightful Alphabetical Sydney Creative Lab at the Museum of Sydney, the ‘brush’ turkey is enjoying its own share of media coverage, as it encroaches upon inner Sydney’s suburbs… Continue reading