Now rarely seen in its traditional form, a saddle of lamb or mutton was a prestigious cut of meat that was highly fashionable on colonial tables in the late 1800s. 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
If I was going to do a ‘Julie and Julia’, the book I’d want to work through is Modern cookery for private families, first published 1845 by Eliza Acton’s (1799-1859). It is written with eloquence and grace, and with practical descriptions of mid-1800s English cookery.
It was sold in bookshops in the colony, and was the ‘go to’ cook book for prospector William Howitt, in the Ballarat goldfields in 1853. Continue reading
There are few households in Australia that would not have a bottle of tomato sauce in the pantry cupboard, or, in those that do not, some kind of savoury sauce such as Worcestershire or HP. More recently, Continue reading
In September 1879 Sydney presented itself on the world stage by hosting an ambitious International Exhibition, which ran until April 1880. The exhibition was held with typical Victorian pomp, Continue reading
Though it seems the weather in Sydney is never going to cool down, its time to look at apples: from apple Charlotte cake to chutney, and a baked apple recipe that kids will love to try for mothers day. But first its cider time! Continue reading
No city is without its skyscrapers, and Sydney is no exception. All eyes seem to be on the current developments at Barangaroo on the western foreshores below Millers Point, which itself was named after the sailed flour mill run by John Leighton – known as ‘Jack the Miller’. Continue reading
Handwritten recipes passed through the generations, tales of goats running wild in colonial gardens and early settlers’ experimentation with native foods…
Eat your history dishes up stories and recipes for Australian kitchens and dining tables from 1788 to the 1950s.
Jacqui Newling, resident gastronomer at Sydney Living Museums, invites you to share forgotten tastes and lost techniques, and to rediscover some delicious culinary treasures. Continue reading