Joanna Nicholas is Curator in the House Museums Portfolio, responsible for Vaucluse, Elizabeth Bay and Rose Seidler Houses. She is passionate about the immersive experiences house museums can provide for visitors – the power of their collections, gardens and grounds. Continue reading
In the schoolroom at Rouse Hill House an engraving shows a child’s birthday party in full swing – with the very real risk that some of the party-goers will end up on the floor! Continue reading
On the Queen’s birthday holiday on Tuesday May 24, 1887, the miners at the Wentworth goldfields experienced a ‘unique and enjoyable event’ – a picnic with their families, hosted by the mine manager, Henry Newman and his wife. Continue reading
Adding some flavour to their labour, the staff at Vaucluse House have been adding some colour to the pantry under the stairs in the colonial kitchen. Museum guide, Nicole Sutherland takes us through the process: Continue reading
Judging by the fashionable dress of the women in Mrs Macpherson’s plum pudding class shown above, the traditional plum pudding was a standard requirement, if not the centrepiece, on all the best tables. But in the true spirit of Christmas, our archives tell us that the less fortunate were also tucking in to the classic plum pud!
I may be slightly biased in this, but today I’m talking about the guaranteed, best-ever, most superb piece of dining accoutrements ever – grape scissors! Continue reading
A hive of industry, and busy as a bee – the work of the humble ‘bumble’ and ‘honey’ bee is extraordinary – their efforts providing honey for sweet treats, such as the honey toffee (recipe below) and bees wax, highly coveted for candles in our colonial past. But more importantly, bees are integral to agriculture, and our own survival, globally.
At Elizabeth Farm we’re gearing up for the Spring Harvest festival on the 25th of September, and the chard is putting on a fine show! Continue reading
While we’re on the subject of spices, this week I’m headed down the garden path to look at the decorative qualities of this culinary icon, ginger. Continue reading