There’s a special pleasure in tasting a fruit straight from the tree. Just a few months ago, the cherry guavas in the kitchen garden at Vaucluse House were tiny, unpromising-looking green orbs. This week, the first of them ripened: little rose-coloured marbles of sweet-tart deliciousness, each a perfect mouthful – and the perfect ingredient for a clear fruit jelly.
This week we raise our glasses to our colleague Alysha, who has been a central part of The Cook and Curator team since the very beginning, and is leaving us for new adventures. Continue reading
Nicola Teffer, curator of the Celestial City exhibition, is our guest blogger this week, giving us an insight into the ‘ladies who lunched’ in the late nineteenth century…
Sydney in the 1870s was no place for a lady. Not only were there no public toilets for women, the city offered few places where they could eat and drink. Pubs were off-limits, and cafes, oyster saloons and cigar divans were a bit too racy for girls keen to protect their good reputations.
Nicola Teffer is curator of Celestial City: Sydney’s Chinese story, showing at the Museum of Sydney until 12 October 2014. Sydney’s Chinese story is intrinsically linked with food. The Chinese community has supplied, served and inspired hungry Sydney-siders from market gardens, merchants’ shops, street hawking businesses and Quong Tart’s tea rooms, synonymous with Sydney in the late nineteenth century. Nicola joins The Cook and the Curator as guest blogger, relating food stories prompted by the Celestial City exhibition.
Today is #MusCake museums’ cake day! And there is plenty of cake to go around at Sydney Living Museums! The number of cakes consumed on our properties – historically and today – is countless! And there are dozens of cake recipes in our house museums and Caroline Simpson Research library collections – so the cry today is ‘let us eat cake!’ Continue reading
We’re very excited to introduce our fabulous recipe testing volunteers – Charmaine, Margot and Paula, as part of our Eat your history heirloom recipe project. The team has been working their way through manuscript recipes from family collections at Meroogal and Rouse Hill House and Farm. Continue reading
Fiona’s love of history is hereditary – passed on by her mother and grandmother, each interested in colonial Australian history, genealogy, and world history, with a passion for visiting and learning about heritage sites around the world. Continue reading
While currently studying a Master of Museum Studies at the University of Sydney, an opportunity for an internship on the Eat Your History project came up. Continue reading