Christmas Fare

Mrs Beeton's Christmas plum pudding. Photo © James Horan for Sydney Living Museums

’tis the season! Instructed by Mrs Beeton I’ve had plum puddings on the boil for various Christmas gatherings and for visitors to sample at our annual Christmas Fare, being held next week at the World Heritage listed Hyde Park Barracks Museum.

So save the date – Thursday December 17 from 4 pm – 9 pm – a one-evening only shop with 40 stalls featuring a hand-picked selection of Sydney’s finest artisan producers, makers and small-scale retailers. Enjoy free museum entry, a festive drink at Young Henry’s pop-up bar, a bite to eat at one of our premium ready-to-eat food stalls and live entertainment by emerging local talent – this short video from the 2014 Christmas Fare will give you a taste of what to expect.

2015 Christmas artisan food fare Photo © James Horan for Sydney Living Museums

Eat your history: stories and recipes

I will be at the Christmas Fare with pen in hand to sign copies of our new book Eat your history: stories and recipes from Australian kitchens and to offer tastings of this wonderful pudding made from Mrs Beeton’s 1861 recipe. You can find the recipe, backstory and step by step ‘how to’ video from a previous Cook & curator blog post, or of course the recipe is in the book!

‘the Cook’ Jacqui Newling with our new book Eat your history: stories and recipes from Australian tables and Mrs Beeton’s 1861 Christmas plum pudding. Photo © James Horan for Sydney Living Museums

A literary tea

Prior to the Fare we are hosting an afternoon ‘at home’ style tea for Sydney Living Museum members and their guests at Bistro Mint. Discover some author’s insights and hidden stories behind the writing of the Eat your history: stories and recipes from Australian kitchens and enjoy a delicious spread including afternoon tea treats made from heirloom recipes in the book.

Christmas catering made easy

From create-your-own gourmet food hampers, to premium hand-made produce and artisan wares, we have everything you need for your Christmas table. Top of my list are Steph’s fine foods duck rillettes, Alto Olives mixed olives, Pecora dairy sheep’s milk cheese and some Eat me chutney or Cornersmith picklery specialties to keep on hand at home for impromptu catering in the closing days of December. Anything the Country Women’s Association (CWA) has on offer is always a treat and a great organisation to support and for those of you who don’t have the minimum six hours cooking time to spare for a homemade pudding, Black Star Pastry will have their very special puddings and you can choose between theirs and  Miss Lilly’s Pies mince pies.

  • Nancy Cushing

    Just picked up my copy at the Coop Bookshop and looking forward to it as Christmas reading!

    • The Cook

      Thank you Nancy, I hope you’re enjoying it – being a bit meaty for your tastes! Happy New Year, Jacqui