Comments on: 5 years of curries and roasts, punch, puddings, pineapples and jellies!

By: David E

David E — Thu, 30 Nov 2017 22:54:00 +0000

I think everyone’s fingers have defrosted now!

By: The Cook

The Cook — Thu, 30 Nov 2017 21:38:00 +0000

Thanks Maddi, and for all your input over the whole five years.

By: The Cook

The Cook — Thu, 30 Nov 2017 21:37:00 +0000

Hi David, that’s a great compliment. And thank you, for being at our ‘virtual’ table – we look forward to sharing more with you. I have strong memories of that Colonial gastronomy program – the Vaucluse House cellars took on a temple-like reverence with Grant from Feather and Bone at the helm.
Best, Jacqui

By: The Cook

The Cook — Thu, 30 Nov 2017 21:31:00 +0000

Thanks Jan, do let us know if ever you’re up here. We’re very excited about your new book! Congratulations! Jacqui

By: David E

David E — Thu, 30 Nov 2017 19:48:00 +0000

Jacqui and Scott -well done on a marvelous five years. Opening the links to a new post of The Cook and the Curator is always a joy, followed by a new horizon. Along with the likes of Barbara Santich, you have lifted our understanding of Australian culinary history. I have only made it to one of you events, dismembering in a pig in the outbuildings of Vaucluse House, but I have had to install additional shelves in the kitchen to store the books acquired and foods created after reading your blog. Thank you so much!

By: Jan O'Connell

Jan O'Connell — Thu, 30 Nov 2017 10:35:00 +0000

Congratulations on your fifth birthday. Always fascinating – my only regret is being in Melbourne so I don’t get to visit SLM in person.

By: Maddi N

Maddi N — Thu, 30 Nov 2017 07:19:00 +0000

What a big five years, congratulations both!