The icing on the cake

Tot's wedding cake ready to serve at Meroogal. Photo © Scott Hill for Sydney Living Museums

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

A search for Mrs Gaffney, c 1890s, Tamworth.

Mrs Gaffney's date and nut cake from Eat your history, stories and recipes from Australian kitchens. (SLM and NewSouth Publishing, 2015). Photo © James Horan for Sydney Living Museums

Regular readers may remember we’ve been on a quest to identify some of the contributors the Meroogal manuscript recipe collection. The recipes appear to date from the 1890s. We do feel we might be on the right track 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

Birds of a feather – rosella jam

Crimson Rosella. Pennantian P[arrot] (Detail). Watercolour on paper watermarked ‘J Whatman’. Volume 04: Zoology of N. [New] Holland etc. [Album view] item 43. © State Library of New South Wales PXD 1098 / vol. 4

Taking advantage of the relative calm that the new year has brought, I’ve been savouring some of the manuscript and heirloom recipes in our collections. Expect to find in the next few weeks a thatched roof pie, a meat souffle and sago plum pudding, but today’s pick is ‘Rosella Jam’. Continue reading