A devilish dish for Halloween

Devilled bones made from an 1850s recipe in the Rouse Hill House and Farm collection. Photo © James Horan for Sydney Living Museums

If you’re celebrating Halloween this weekend, add some devilishly simple ‘devilled bones’ to the menu (recipe below). They make a nice change from the now ubiquitous honey-soy chicken legs and winglets, and are great for kids and adults alike.

Continue reading

Sago plum pudding

Sago Plum Pudding. Photo © James Horan for Sydney Living Museums

With the winter solstice almost upon us my thoughts shift to foods that warm and nourish the soul. The Christmas style plum pudding was always intended as mid-winter fare and this variation on the plum pudding theme is simple to make, rich tasting and truly comforting to eat. Continue reading

An apple a day

Apple charlotte. Photo © James Horan for Sydney Living Museums

Before you crush all your apples into cider as the Curator had us doing last week, we thought we’d celebrate ‘Eve’s fruit’ with some tried and tested family favourites from our heritage kitchens. We’ve featured apple hedgehogs and apple snow in more summery posts, but Apple Charlotte, pictured above, and Auntie Tottie’s Apple cake make perfect autumnal fare.  Continue reading

Eat your history – the book!

Jacqui Newling, author of Eat your history: stories and recipes from Australian kitchens Photo © James Horan for Sydney Living Museums

Handwritten recipes passed through the generations, tales of goats running wild in colonial gardens and early settlers’ experimentation with native foods…
Eat your history dishes up stories and recipes for Australian kitchens and dining tables from 1788 to the 1950s.

Jacqui Newling, resident gastronomer at Sydney Living Museums, invites you to share forgotten tastes and lost techniques, and to rediscover some delicious culinary treasures. Continue reading

Spring harvest festival – this weekend

Jacqui Newling, ‘the Cook’, and Scott Hill, ‘the Curator’, in the kitchen at Elizabeth Farm. Photo © James Horan for Sydney Living Museums

Our gardens with fruit and vegetables are extensive; and produce abundantly. It is now spring, and the eye is delighted with a most beautiful variegated landscape; almonds, apricots, pear and apple trees are in full bloom; the native shrubs are also in flower, and the whole country gives a grateful perfume … Continue reading

Our daily bread

Our daily bread

Photo © James Horan for Sydney Living Museums

One of my greatest challenges in presenting our culinary past to museums audiences is working out what form foods took – what they looked like, their colour, shape and texture – when we only have written accounts to go by, and many of those offering only scanty detail. Continue reading

The daily bread oven

Baking oven and kneading trough detail

‘Baking oven and kneading trough’ (detail) from Charles Tomlinson, Illustrations of useful arts, manufactures, and trades, Society for Promoting Christian Knowledge, London, [1858]. Caroline Simpson Library & Research Collection, Sydney Living Museums RB 331.76 TOM

Now that your dough has had a chance to rise it’s time to heat the oven and get baking! Continue reading