Anzacs in civvies

Anzac biscuits

Anzac biscuits. Photo © Jacqui Newling

It’s Anzac week and as Sydney and surrounds grapple with a third day of wild rain storms, we can barely complain when we think of what conditions front-line soldiers endure for weeks, sometimes months, on end. Many of us take added comfort on Anzac Day, from baking Anzac biscuits, which fills the kitchen with inviting aromas. Continue reading

All a flutter

Detail of the pigeon cote at Belgenny

Detail of the pigeon cote at Belgenny. Photo © Scott Hill

One of the dishes that features in the 1859 Macleay menu created quite a discussion this week – pate de pigeon. Its a prime example of how language changes, and how you can’t always take what’s written at face value. Continue reading

Suet-able for the modern table?

Baked apple dumplings

Baked apple dumplings. Photo Jacqui Newling © Sydney Living Museums

With the weather cooling and rain keeping our family (happily!) indoors for much of the Easter break, I seized the opportunity to revisit some old fashioned comfort foods. The nip in the April air inspired me to make some traditional suet ‘crust’ recipes.  Continue reading