Peaches fresh from the tree. Photo Scott Hill
December is upon us, and it’s time to ready ourselves for Christmas and all its festivities. My Christmas plum puddings are on the stove as I write, the fruit mince is made and at the ready for ‘pies on call’ or Christmas ‘cassata’ if the big day is too hot to have the oven on.
The joy of edible gifts
In an age when so many of us simply have too much ‘stuff’ there is no better offering towards a party, a kris-kringle or to celebrate a friendship than an edible gift. With peaches in abundance, and at their best right now, Jacky Dalton, guide and resident foodie at Elizabeth Farm and Rouse Hill House & Farm, is guest blogger this week, sharing her beautiful peach jam recipe just in time to be bottled and decorated for special friends, neighbours, teachers or workmates, or indeed, to indulge in at home over the festive break. Continue reading
Edible kitchen gardens. Photo Jacqui Newling
One thing I love about food is that over time so much changes and at the same time so little changes.
Jared Ingersoll, 2013
Guest chef Jared Ingersoll and his mates at Studio Neon teamed up with Kate Walsh from Real Food Projects to host a truly original Farm to Table dining experience at Hyde Park Barracks as part of our feast of Eat your history programs. It was a thrill to be a part of! Jared worked really hard to ensure the food had historical integrity, working from colonial menus and heritage cookbooks, yet maintained his own style and commitment to using local, sustainable produce. Continue reading
A day’s picnic on Clark Island, Sydney Harbour (detail), Montagu Scott, 1870. State Library of New South Wales: ML3
With Movember nearly over for another year here’s a post in honour of the flavour saver, in praise of moustache cups, and some unexpected inspiration from Eat your history: a shared table exhibition for owners of fledgling facial hair wondering where they go to from here. Gentlemen, step away from the razor! Continue reading
Fondest food memories - macaroni and cheese.
As part of the Eat your History exhibition we’ve been inviting visitors to share their own own treasured food memories and recipes. Particularly popular has been that pasta favourite – macaroni and cheese! Continue reading
Mmmmm, syllabub! Surely one of the best things about syllabub is its name – just saying it is fun! Syllabubs are yet another ‘ lost’ dessert – quite decadent, alcohol fueled and deliciously rich, with a long history. Continue reading
In the pantry at Meroogal. Photo © Nicholas Watt
Our volunteer, Bethany Leyshon, shares with us some recipes, tips and long lost techniques that piqued her curiosity while transcribing handwritten books from Meroogal…. Continue reading
Skeleton. / The Celebrated entire Irish race horse .... / (detail), I.W. Dean, 1832. State Library of New South Wales: DL Pe 239
As we reach the end of October the racing season looms. So in honor of the nation’s hardworking milliners here’s a look at the start of Sydney’s annual horse races and its first track, and a drink to cheer on the horses – Huzzah!
Shorthorn illustrated in Mrs Isabella Beeton, Beeton's book of household management, Ward, Lock & Co., London, 1907.
In an act of political defiance, William Charles Wentworth hosted a ‘grand fete’ at his home at Vaucluse on October 21, 1831. A ‘fatted ox’ was paraded around Sydney, adorned with ribbons, with a promise that it would be barbequed next day on a spit, for all to enjoy! 4,000 Sydney-siders of all ‘descriptions’ joined the party.
1832 cookbook manuscript, author unknown (detail). Caroline Simpson Library & Research Collection, Sydney Living Museums
A mystery manuscript
For some time now I’ve been following Westminster City Archives’ The Cookbook of Unknown Ladies blog. It explores a manuscript cookery book of unknown origin, thought to have been written between 1760 and the 1820s. A team of volunteers have been experimenting with the recipes and researching their relevance in the Georgian and Regency England. It is an interesting project in itself, but I’m very excited by it, as we too, have our ‘mystery’ manuscript cookbook from the 1830s in our collection. Continue reading
Kitchen garden. Photo © Stuart Miller
It was the government’s responsibility to house, clothe and feed the convicts who were lodged at Hyde Park Barracks. Their rations consisted of meat, flour (baked into bread), maize meal cooked into ‘hominy’, tea and sugar. The rations were to be supplemented with fresh vegetables, but one convict named Charles Cozens wrote that in 1840, the barracks’ soup only contained ‘a slight sprinkling of cabbage leaf’. Continue reading