Comments on: To please the eye as well as the palate https://blogs.sydneylivingmuseums.com.au/cook/to-please-the-eye-as-the-palate/ Eat Your History Thu, 25 Aug 2016 00:01:30 +0000 hourly 1 By: Do try the chow-chow | The Cook and the Curator | Sydney Living Museums https://blogs.sydneylivingmuseums.com.au/cook/to-please-the-eye-as-the-palate/#comment-4762 Thu, 25 Aug 2016 00:01:30 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=16256#comment-4762 […] experiments in growing ginger in New South Wales unsuccessful (see last week’s post), there was no option but to continue importing it from SE Asian and China. Sliced and dried, as […]

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