As Charmaine O’Brien points out in her book The Colonial Kitchen, Margaret Pearson’s Lemon Pickle recipe reminds us that the relatively recent trend for ‘Moroccan preserved lemons’ is not new to Australian tables at all. 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
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
When the Prince of Wales visited Sydney in 1920 (not Charles, but Queen Elizabeth’s uncle, who would later abdicate for Wallis Simpson), a grand ball was held at Government House. 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.
“Where are you going to, my pretty maid? I’m going a milking sir, she said” Continue reading
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.