Christmas by the book

'Christmas Dinner' (detail) by Robert Seymour in 'The Book of Christmas' (1837). Hervey Thomas Kibble, 1837. Image source The British Library, B20070 97

Many Australians today have departed from the conventional trilogy of ham and turkey and plum pudding, in favour of seafood or barbecues with salad, and a cold dessert such as trifle or pavlova. But how ‘traditional’ is our perceived idea of Christmas fare? Continue reading