Cake seems synonymous with parties and celebration – for birthdays, weddings, in fact, quite a pleasure and a treat. We have fairy cakes, angel cakes, red velvet… but what about funeral cakes? Continue reading
If you frequent colonial-era house museums you will be quite familiar with seeing all manner of heavy cast iron pots, pans and tools crammed or clustered in kitchen fireplaces, sometimes sitting on iron ‘dogs’ on the floor of the fireplace or suspended from ‘cranes’ fitted into the brick work. But rarely do we see these seemingly rudimentary set-ups in operation in Australia, let alone get to actually prepare food on them.
While our TV’s have recently been taking us ‘back in time for dinner’ from the 1950s, yours truly, ‘the Cook’ has been on a quest to learn more about the way we cooked before the 1850s.
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
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
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
Yours truly, ‘the Cook’ has been eating up the country miles with a visit to Forbes and Orange in New South Wales Central West. Continue reading
And we’re going to catch a jellied one! Continue reading
Unappetising as it might seem today, tongue was regarded a delicacy in the 19th and early 20th centuries. Tongue was on the menu at formal dinners, sociable breakfasts and wedding banquets, and at the gala ball held at Government House for the Prince of Wales, Continue reading