Comments for The Cook and the Curator

Comment on A cheese ‘fondu’ by Pipistrello

Pipistrello — Fri, 03 May 2019 02:39:00 +0000

Where, where? Art thou erudite gourmand politicians now? Why, I shall be taking this little fondu recipe for a whirl this coming weekend!

Comment on When Dickens comes to dinner by A cheese ‘fondu’ | The Cook and the Curator | Sydney Living Museums

Thu, 02 May 2019 04:09:01 +0000

[…] and waiting as the fondus are removed from the oven. watercress is ideal accompaniment for cheese (as Charles Dickens’ wife Catherine attests) but a colourful ‘mescalin’ mixed of slightly bitter, peppery and sweet leaves works […]

Comment on Of sideboards and serving tables – parte the fyrste by Then and now – the dining room at Elizabeth Bay House part 2 | The Cook and the Curator | Sydney Living Museums

Thu, 18 Apr 2019 02:05:35 +0000

[…] “William IV flame mahogany bow fronted double pedestal sideboard” made way for a Rococo revival example [above] which matched that in the room’s 1845 inventory. A pair of side tables, designed by […]

Comment on Then and now – the dining room at Elizabeth Bay House part 1 by Then and now – the dining room at Elizabeth Bay House part 2 | The Cook and the Curator | Sydney Living Museums

Thu, 18 Apr 2019 00:30:30 +0000

[…] we last visited the Elizabeth Bay House dining room it was the scene of 21sts, society weddings and parties. In 1940 however the reception house was […]

Comment on Looking further ‘back in time for dinner’ by Lauren Muney

Lauren Muney — Tue, 09 Apr 2019 17:30:00 +0000

Dear Jaqui – we would love you to join ALHFAM, and meet many many living history museums and people who are doing what you do! Talk to Scott about this 🙂

Lauren Muney, a current ALHFAM Board member

Comment on A behind the scenes peek by To market, to market… | The Cook and the Curator | Sydney Living Museums

Wed, 03 Apr 2019 23:00:25 +0000

[…] with the elaborate dinner menu enjoyed by the officers of the First Fleet officers on June 4, 1788 in celebration of the birthday of King George III, described by 1st Fleet surgeon, George Worgan and re-enacted with many a huzzah for the Eat Your […]

Comment on Summers lease hath all too short a date… by Kristen Allan’s ricotta | The Cook and the Curator | Sydney Living Museums

Sun, 31 Mar 2019 22:39:29 +0000

[…] it soft and slightly warm, drizzled with a really good honey and crispbread – and maybe a braised fig or two! While the later processes vary incredibly in complexity, cheese starts in a very basic whey […]

Comment on Please cheese me by Kristen Allan’s ricotta | The Cook and the Curator | Sydney Living Museums

Sun, 31 Mar 2019 22:32:16 +0000

[…] featured Kristen’s cheese-making and ricotta before, but its well worth a […]

Comment on To collar an eel by Eel Festival 2019 | The Cook and the Curator | Sydney Living Museums

Eel Festival 2019 | The Cook and the Curator | Sydney Living Museums — Wed, 27 Feb 2019 23:00:56 +0000

[…] them chopped into segments then boiled or crumbed and fried “nugget” style, “collared eel” was a fashionable dish in the early colonial period. Collared eel was recommended to […]

Comment on Slippery business by janoconnell

janoconnell — Sat, 16 Feb 2019 11:51:00 +0000

No, just….no.