Haricot mutton, a 19th century classic. Photo Jacqui Newling © Sydney Living Museums
Looking for a quintessential 19th-century meaty stew for a recent Colonial gastronomy program, ‘Butcher, baker, candlestick maker’ held at Susannah Place Museum and The Big Dig site in Sydney’s Rocks, we decided on the traditional ‘Haricot Mutton’. Continue reading
Christmas cake from Dolly Youngein's 1912 recipe. Photo © Jacqui Newling for Sydney Living Museums
The once ubiquitous fruit cake, which was available by the slice at the counters of many a tearoom, cafe or corner shop – may become a Christmas-time only indulgence. Continue reading
Fort Street Public School - [cookery class], 1 Jan 1910, State Archives NSW, Digital ID: 15051_a047_005338
As the end of the school year draws near and students’ heads are down for impending exams it seems appropriate to revisit Dolly Youngein’s school cookery achievements at Fort Street Public School in 1912. Continue reading
Fort Street Public School - [cookery class], 1 Jan 1910, State Archives NSW, Digital ID: 15051_a047_005338
Thanks to the generosity of family descendants of Jenny ‘Dolly’ Youngein, who lived at Susannah Place in the early 1900s, we’ve been able to take a closer look into Dolly’s school cookery homework book, from 1912. We had previously only had a tantalising glimpse…
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
Golden Wattle cookery book apple chutney ingredients Photo © Jacqui Newling for Sydney Living Museums
I was drawn to this following recipe in Girlie Andersen’s copy of the Golden Wattle cookery book, circa 1948, as it requires no cooking. Instead, it uses the natural processes of alchemy and time Continue reading
Apple charlotte. Photo © James Horan for Sydney Living Museums
Before you crush all your apples into cider as the Curator had us doing last week, we thought we’d celebrate ‘Eve’s fruit’ with some tried and tested family favourites from our heritage kitchens. We’ve featured apple hedgehogs and apple snow in more summery posts, but Apple Charlotte, pictured above, and Auntie Tottie’s Apple cake make perfect autumnal fare. Continue reading
Jacqui Newling, author of Eat your history: stories and recipes from Australian kitchens Photo © James Horan for Sydney Living Museums
Handwritten recipes passed through the generations, tales of goats running wild in colonial gardens and early settlers’ experimentation with native foods…
Eat your history dishes up stories and recipes for Australian kitchens and dining tables from 1788 to the 1950s.Jacqui Newling, resident gastronomer at Sydney Living Museums, invites you to share forgotten tastes and lost techniques, and to rediscover some delicious culinary treasures. Continue reading
Baked apple dumplings. Photo Jacqui Newling © Sydney Living Museums
With the weather cooling and rain keeping our family (happily!) indoors for much of the Easter break, I seized the opportunity to revisit some old fashioned comfort foods. The nip in the April air inspired me to make some traditional suet ‘crust’ recipes. Continue reading
Christmas rum balls. Photo Jacqui Newling © Sydney Living Museums
T’is the week before Christmas – and egads! I’d better get on with the festive fare. It’s not too late to make a pudding, for the family table or as a gift for friends, or home made treats that follow long-standing Christmas traditions. Continue reading