Cake seems synonymous with parties and celebration – for birthdays, weddings, in fact, quite a pleasure and a treat. We have fairy cakes, angel cakes, red velvet… but what about funeral cakes? Continue reading
If you frequent colonial-era house museums you will be quite familiar with seeing all manner of heavy cast iron pots, pans and tools crammed or clustered in kitchen fireplaces, sometimes sitting on iron ‘dogs’ on the floor of the fireplace or suspended from ‘cranes’ fitted into the brick work. But rarely do we see these seemingly rudimentary set-ups in operation in Australia, let alone get to actually prepare food on them.
While our TV’s have recently been taking us ‘back in time for dinner’ from the 1950s, yours truly, ‘the Cook’ has been on a quest to learn more about the way we cooked before the 1850s.
This winter, as the sun sets over the cows and farm paddocks at Rouse Hill, it’s hard not to wax lyrical over the picturesque, bucolic scene. Hang on, over the… what now? Continue reading
Last week the air at Elizabeth Farm was rich with the aroma of Indian curries cooked on the wood stove. Continue reading
Now rarely seen in its traditional form, a saddle of lamb or mutton was a prestigious cut of meat that was highly fashionable on colonial tables in the late 1800s. Continue reading
Judging by menu cards from the late 1800s, Charlotte Russe was the glamour dessert on fashionable New South Wales’ dining tables. Thanks to the various ‘bake-off’ programs reviving traditional ‘classics’, the Charlotte Russe is certainly a dish worth reviving! Continue reading
Last Friday at Elizabeth Farm we celebrated the connections between Australia’s oldest European house and India with a night of Bengal sugar – and rum punch! Continue reading
We’re all familiar with recipes that call for ‘a tablespoon’ of an ingredient – but what exactly does that mean? Continue reading