The way eggs should be - 'Hillingdon eggs' boxed by hand in recycled cartons, collected by Izzy and Lil. Donated by Michelle Pearce for an eat your history workshop, Orange, NSW. Photo © Jacqui Newling for Sydney Living Museums
Yours truly, ‘the Cook’ has been eating up the country miles with a visit to Forbes and Orange in New South Wales Central West. Continue reading
Decorative mosaic doorstep with Cooke family name and eel detail at Shanghai restaurant, Dalston, UK. Photo © Jacqui Newling
Supper table from Mrs Beeton's Book of household management, 1895. Caroline Simpson Library and Research collection © Sydney Living Museums
Unappetising as it might seem today, tongue was regarded a delicacy in the 19th and early 20th centuries. Tongue was on the menu at formal dinners, sociable breakfasts and wedding banquets, and at the gala ball held at Government House for the Prince of Wales, Continue reading
Lindsay Adam from Fred's Bush Tucker showing visitors how eel is prepared for cooking at Elizabeth Farm. Photo © James Horan for Sydney Living Museums
It’s Eel Festival time! Come along to Elizabeth Farm in Parramatta this Sunday to celebrate the districts close ties with eels – including an opportunity to sample some freshly roasted eel, hot off the coals in the traditional manner. Continue reading
The Gryphon and the Mock Turtle illustration (detail) by John Tenniel in Lewis Carroll, Alice's adventures in Wonderland, Macmillan, London, 1872. State Library of NSW DM/827.8/D645.1/4A1
When the Prince of Wales visited Sydney in 1920 (not Charles, but Queen Elizabeth’s uncle, who would later abdicate for Wallis Simpson), a grand ball was held at Government House. Continue reading
Margaret Ross Steel and the family cow at the Presbyterian Manse, Young, NSW. Photo James Barnet Steel c1918 © Caroline Simpson Library and Research Collection 41289 2
“Where are you going to, my pretty maid? I’m going a milking sir, she said” Continue reading
Freshly potted prawns with lemon in chips. Photo © Jacqui Newling for Sydney Living Museums
Wondering what to do with the leftover turkey, ham and seafood? Try potting them!
(Potted prawns recipe below)
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Mrs Beeton's Christmas plum pudding. Photo © James Horan for Sydney Living Museums
Yes, it’s pudding time again! We’ve been busy boiling traditional Christmas Plum Puddings, made from an 1861 Mrs Beeton’s recipe, for Colonial gastronomy workshops and upcoming Christmas events. Continue reading
Devilled bones made from an 1850s recipe in the Rouse Hill House and Farm collection. Photo © James Horan for Sydney Living Museums
If you’re celebrating Halloween this weekend, add some devilishly simple ‘devilled bones’ to the menu (recipe below). They make a nice change from the now ubiquitous honey-soy chicken legs and winglets, and are great for kids and adults alike.
Australian International Exhibition, Sydney, 1879-1880 at the Garden Palace. Image courtesy State Library of Victoria. Call # 24590
Following on from last week’s post about The Australian International Exhibition 1879-1880, the event was highly lacking in local flavour (a condition that many would argue is still the case today)… Continue reading