A selection of spices used in the C19th century Photo © James Horan for Sydney Living Museums
According to French gourmand, Grimod de La Reyniére, ‘spices are the soul, the hidden spirit of good cookery‘. [1] Continue reading
W & R Jacob & Co. 'West End Biscuits' tin; Rouse Hill House collection. Photo © Mel Flyte for Sydney Living Museums
The curators at Sydney Living Museums have a phrase for it: ‘rabbit holing’, and at Rouse Hill House we’re particularly susceptible to it’s insidious power. You pick up an object, something catches your eye, and the next thing you know time has become abstract and you’re deep in 19th century newspapers unraveling connections. This week assistant curator Mel Flyte revisits the storeroom at Rouse Hill, and one of her favorite objects and the unexpected story it tells. Continue reading
Sago Plum Pudding. Photo © James Horan for Sydney Living Museums
With the winter solstice almost upon us my thoughts shift to foods that warm and nourish the soul. The Christmas style plum pudding was always intended as mid-winter fare and this variation on the plum pudding theme is simple to make, rich tasting and truly comforting to eat. Continue reading
Freshly made sausages on display at TEDx Sydney. Photo (c) Scott Hill for Sydney Living Museums
Last week we wrote about the food served up at the recent TEDx Sydney, and Mrs Sarantides meatballs. This week we’re cooking up a huge batch of sausages to feed the ravening hordes. Continue reading
Mrs Sarantides's sousa-ka-kia meatballs Photo © TedXSydney 2016 via pinterest (detail)
The food theme for this year’s TEDxSydney 2016 at Sydney Opera House was Food brings us together. Continue reading