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
Dinner bowl (reconstructed) used in the Hyde Park Asylum for aged and destitute women, 1862-1886, excavated from beneath the floorboards at Hyde Park Barracks. UF9831c. Photo © Jamie North
Archaeology Honours reasearcher Kim Connor joins us again with her recreation of a typical dinner served to women living in Hyde Park barracks in the Destitute Asylum and Immigration Depot in the 1880s. 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.
Vibrant stems of ruby chard at Elizabeth Farm. Photo (c) Scott Hill for Sydney Living Museums
At Elizabeth Farm we’re gearing up for the Spring Harvest festival on the 25th of September, and the chard is putting on a fine show! Continue reading
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
Freshly made sausages on display at TEDx Sydney. Photo (c) Scott Hill for Sydney Living Museums
Last week we wrote about the food served up at the recent TEDx Sydney, and Mrs Sarantides meatballs. This week we’re cooking up a huge batch of sausages to feed the ravening hordes. 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
Gingerbread family Photo Fiona Brell © Sydney Living Museums
Let the kids cook something for Mum this Mother’s Day from traditional recipes we have adapted especially for children with step-by-step pictures and instructions. Continue reading
Apple press at Woolmers, Tasmania. Photo (c) Scott Hill
Though it seems the weather in Sydney is never going to cool down, its time to look at apples: from apple Charlotte cake to chutney, and a baked apple recipe that kids will love to try for mothers day. But first its cider time! Continue reading