The scullery at Vaucluse at the end of the night (detail). Photo © Cath Muscat
If there was any role in any of our 19th-century houses that you’d want to avoid it would surely be the back-breaking, underpaid duties of the scullery maid. Continue reading
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
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
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
Formal table setting (detail) at Elizabeth Bay House. Photo © Nicholas Watt for Sydney Living Museums
For the Victorian diner the codified languages of flowers and fans were not the only way to carry on a discreet conversation. Introducing the discourse of dinnerware – the language of cutlery. Continue reading