While we all ‘holiday at home’ this April, why not try baking your own hot cross buns?
Continue readingIsolation baking for the long weekend!
Posts in the category: Recipes
Kristen Allan’s ricotta
Kristen Allans ricotta demonstration. Photo © Luisa Brimble for Sydney Living Museums.
If you joined us at Autumn Harvest you may have been part of Kristen Allan’s cheese-making workshop. Everyone was after her ricotta recipe, and she’s been kind enough to share it with us! Continue reading
Let’s talk turkey – brush style
Australian Brush-turkey (Alectra lathami) Photo Graham Winterhood 2017 via wiki commons.
While the now ubiquitous native ibis – affectionately (??) known as ‘the bin chicken’ – has made its mark as a Sydney icon in the delightful Alphabetical Sydney Creative Lab at the Museum of Sydney, the ‘brush’ turkey is enjoying its own share of media coverage, as it encroaches upon inner Sydney’s suburbs… Continue reading
Festive treats from The Cook and the Curator archive
Jelly-filled oranges. Photo © James Horan for Sydney Living Museums
If you’re after some last minute inspiration for your festive tables here are a few of our favourite entertaining and edible gift ideas from our recipe archives and Eat your history book. Continue reading
Simply smashing! or, a story of alligators and pears
Avocado Toast Photo © Lee Tougher
With the craze for ‘avocado toast’, smashed or otherwise, being a significant a point of media interest Continue reading
Curry stuff
Edward Abbott's curry powder. Photo © James Horan for Sydney Living Museums.
Although being immensely popular, Australia’s first published cookbook, Edward Abbott’s The English and Australian cookery book for the many and the upper ten thousand (1864), featured only one recipe for a ‘curry’. Continue reading
Australian tastes
'Pavlova' (detail) 1930s style. The new Goulburn cookery book, Edwards, Dunlop & coy, Sydney, 1937. © Sydney Living Museums.
Yes folks, it’s a pavlova – or at least we are told it is, in 1930s cook book such as The new Goulburn cookery book and The Presbyterian cookery book of good and tried recipes.
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Perfectly potty, and potting perfectly
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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A devilish dish for Halloween
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.
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Sago plum pudding
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