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
“Where are you going to, my pretty maid? I’m going a milking sir, she said” Continue reading
Wondering what to do with the leftover turkey, ham and seafood? Try potting them!
(Potted prawns recipe below)
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.
‘Let them see how like England we can be’
Following on from last week’s post about The Australian International Exhibition 1879-1880, the event was highly lacking in local flavour (a condition that many would argue is still the case today)… Continue reading
We’re gearing up for a fresh and tasty Spring Harvest Festival day at Elizabeth Farm this Sunday, September 25. From the basics of bread making and butter churning to planting, pickling and preserving garden produce, we draw on traditional artisan practices that filled pantries in the colony in the early 1800s. Continue reading
Kim Connor is currently undertaking an internship at Hyde Park barracks as part of her research project ‘Feeding the confined’ for her honours studies in archaeology at Sydney University. Kim’s particular interest is the diet of the women at Hyde Park barracks when it was the Immigration Depot and the Destitute Asylum between 1848 and 1886. Kim is our guest author this week, as with true gastronomic gusto, she not only reads about the types of food that the women ate, and how it was prepared, she attempts to recreate some of the food to support her thesis. What was the food like? Was it enough? And for today’s story – just how bad does bread and dripping taste? Continue reading
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
I was drawn to this following recipe in Girlie Andersen’s copy of the Golden Wattle cookery book, circa 1948, as it requires no cooking. Instead, it uses the natural processes of alchemy and time Continue reading