While the now ubiquitous native ibis – affectionately (??) known as ‘the bin chicken’ – has made its mark as a Sydney icon in the delightful Alphabetical Sydney Creative Lab at the Museum of Sydney, the ‘brush’ turkey is enjoying its own share of media coverage, as it encroaches upon inner Sydney’s suburbs… Continue reading
Although being immensely popular, Australia’s first published cookbook, Edward Abbott’s The English and Australian cookery book for the many and the upper ten thousand (1864), featured only one recipe for a ‘curry’. Continue reading
Yes folks, it’s a pavlova – or at least we are told it is, in 1930s cook book such as The new Goulburn cookery book and The Presbyterian cookery book of good and tried recipes.
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.
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
This April Fools Day I’m departing from tradition and not telling a whopper, but I’m still talking about fools – the dessert that is.
If you walked past Meroogal on your way to the show you may have sampled some 19th century fare. Continue reading