The recipes in our archives and collections remind us just how much personality and good will is shared in culinary exchanges, and the importance of memory in recipes that have been passed on by friends and neighbours, and down through generations.
Its hard to imagine a 19th century kitchen without its signature metals: black cast iron, gleaming brass and copper, and the soft grey of pewter. Continue reading
Although being immensely popular, Australia’s first published cookbook, Edward Abbott’s The English and Australian cookery book for the many and the upper ten thousand (1864), featured only one recipe for a ‘curry’. Continue reading
When the Prince of Wales visited Sydney in 1920 (not Charles, but Queen Elizabeth’s uncle, who would later abdicate for Wallis Simpson), a grand ball was held at Government House. Continue reading
Yes folks, it’s a pavlova – or at least we are told it is, in 1930s cook book such as The new Goulburn cookery book and The Presbyterian cookery book of good and tried recipes.
Currently on show at the Museum of Sydney, ‘Demolished Sydney’ showcases the fate of several of Sydney’s iconic buildings. For eight decades one of these ruled among the most fashionable places to dine in the country for which it was named – the Australia Hotel. Continue reading
“Where are you going to, my pretty maid? I’m going a milking sir, she said” Continue reading
Wondering what to do with the leftover turkey, ham and seafood? Try potting them!
(Potted prawns recipe below)
As 2016 reaches its crescendo and we confront the past week’s washing up pile, we’ve had a look at the most popular posts for the past year. Can you guess what topped the list? Continue reading
For our Christmas card this year we’ve looked to a beautiful exhibition held at the Museum of Sydney: The Artist & the Botanical Collector – The lost works of Lovegrove & Bäuerlen [13 August - 20 November, 2016]. Continue reading