- ‘Everlasting’ syllabub
- ‘… the Method used in Salting Pork’
- 1950s spaghetti and leftover casserole
- A Receipt to Curry after the Indian Manner
- Anzac biscuits – before ANZAC
- Apple cake
- Apple Charlotte
- Apple hedgehogs
- Apple snow
- Artichokes with lemon and herbed butter sauce
- Aunt Kate’s shortbread
- Auntie Tot’s Fruit Cake (Wedding)
- Australian Salad Dressing (1)
- Australian soup
- Baked apple dumplings
- Baked apples
- Blancmange made with cornflour
- Blancmange made with gelatine
- Boiled fruit cake
- Brandy Butter aka Hard Sauce
- Bushie’s pie aka kangaroo surprise
- Butterscotch pudding
- Calf’s feet jelly
- Carrot pudding
- Charlotte Russe
- Cheese Darlings
- Chicken with French-herb butter sauce
- Chilled egg-nog
- Chilli vinegar
- Christmas fruit mince
- Christmas rum balls
- Cocoanut ice (with copha)
- Collared eel
- Curried bananas
- Devilled bones
- Dolly’s ‘Xmas cake’ 1912
- Dolly’s ginger pudding
- Dr Kitchiner’s curry powder c1817
- Dutch oven-baked bread
- Edward Abbott’s curry powder
- Edward Abbott’s curry powder
- Elderflower cordial
- Eliza Acton’s caper sauce
- Eliza Acton’s English sauce for salad
- Eliza Acton’s spiced beef
- Eliza’s ‘good daughter’s’ mincemeat pudding
- Festive fruit mince ice-cream
- Fish & oyster pot pie
- Five-minute tea cake
- Fondu
- Fragrant peach jam
- Fresh goats-cheese cake
- Ginger beer
- Gingernuts
- Good family bread
- Grapefruit and ginger marmalade
- Hannah M’s Stewed Tomatoes (sweet)
- Herbie’s nutmeg cake
- Home-smoked ocean trout
- Honey cake
- Honey toffee
- Hot cross buns, Mrs Beeton’s way
- Hot mulled ‘cider’
- Hot toddy
- How to make fresh breadcrumbs
- How to seal a pudding basin
- Jacky’s rhubarb jam
- Jelly-filled oranges
- Kangaroo steamer
- Kedgeree
- Kitchen pepper
- Kou-ra-piedes – Mrs Sarantides’s shortbread biscuits
- Kristen’s homestyle ricotta
- Lamb curry with Dr Kitchiner’s curry powder
- Lemon biscuits
- Lemon cheesecakes
- Lemon sauce for boiled fowl
- Lilly Pilly jelly
- Macaroni, usually served with the cheese course, of course
- Meat souffle and Quenelles
- Meroogal sponge
- Mint sauce
- Mrs Beeton’s Christmas plum pudding
- Mrs Beeton’s Hot Spice
- Mrs Beeton’s plum pudding sauce
- Mrs Gaffney’s date and nut cake
- Mrs Jane Fowle’s Curree Powder
- Mrs Maclurcan’s wholesome summer barley water
- Mrs Maclurcan’s potato salad
- Mrs Nisbett’s ginger cake
- Mrs Wiseheart’s salad dressing
- Mulligatawny
- Mushroom ketchup
- Old-fashioned bread sauce
- Orange muscatel salad
- Oyster loaves
- Peachy pork
- Pickled fennel
- Pickled Lemons
- Pickled pineapple
- Pineapple and melon jam
- Pirates delight
- Potted prawns
- Quick corn chowder
- Quong Tart scones
- Rabbit curry
- Raspberry vinegar cordial ‘shrub’
- Rasped lemon sherbet
- Red flannel hash
- Regency cheesecakes
- Regency-style French plums (prunes)
- Regent’s Punch
- Rose Seidler’s maccaroons
- Rose Seidler’s Orange cake (with whisky)
- Sago custard
- Sago plum pudding
- Sago snow
- Salmagundy
- Salt-preserved lemons
- Scotch eggs
- Seedcake
- Simple seafood chowder
- Smoking mixture
- Soda bread
- Sparkling rosé shrub
- Spinning Sugar Cake
- Suet ‘crust’ pastry
- Susou-ka-kia – Mrs Sarantides’s meatballs
- Sweet breakfast hominy
- Sweet omelette
- Sweet omlet, Meroogal style
- The original Anzac biscuit? circa 1920
- Three fruit marmalade
- Tomato chutney
- Treacle pudding
- Treacle sauce
- Vaucluse House funeral biscuits
- Welsh ‘rabbit’ or rarebit
- West Indian shrub and punch shrub