Apple hedgehog. Photo Jacqui Newling © Sydney Living Museums
When I was a child my dad would confuse me by asking “do you say the yolk of an egg is white or are white?” But it is their yin-yang, rich-light; oily-dry duality that makes eggs such a versatile food. While the sun shines in the yolk it is the whites that bring light to many a dish, including omlets, meringues and snows. Continue reading
Macarthur breakfast table display in the Eat Your History: A Shared Table exhibition. Photo © Jamie North for Sydney Living Museums
From conserving a 19th century interior to chasing runaway cattle and blowing eggs for display, the life of a house museum curator is an unpredictable one! Continue reading
Silverplate eggcup cruet. Sydney Living Museums EB95/1-8. Photo © Paolo Busato for Sydney Living Museums
We often recreate breakfast scenes in our houses, evoking a time when the first meal of the day certainly wasn’t grabbed at a takeaway or drive-through. Here’s a tale of googy eggs, egg cups and bloody war at the breakfast table! Continue reading
Boiled fowl, part of a meal filmed for the Eat Your History exhibition. Photo © Sydney Living Museums
In this, the KFC and BBQ’d chicken age, where even good quality cooked chooks can cost less than a fresh chicken to prepare at home, it seems extraordinary that on the most elegant tables in the eighteenth and nineteenth centuries, there was an open preference for boiled fowl. Continue reading
Plymouth Rock chicken at Rouse Hill House. Photo Scott Hill © Sydney Living Museums
Be they for eggs, the dinner table or the podium, the keeping of chickens has a long history at Sydney Living Museums properties. Continue reading