Long before chicken wire, the early colonists had some fearsome options when it came to protecting their salad greens! Continue reading
It’s not often you find a poet in the kitchen, but recording recipes as poems was not an uncommon practice in the nineteenth century. ‘Mother Eve’s pudding‘ is included in Edward Abbott’s English and Australian Cookery Book (for the many and the upper ten thousand), Thackeray wrote an ‘Ode to curry’, but I digress… More pertinent to our summer salads theme, I recalled Sydney Smith’s salad recipe ‘in verse’ (also in Abbott) penned in 1839. Continue reading
As the new year kicks in and the temperature rises, January is salad time for most Australians, as a meal in itself or along side anything that can be barbequed! Continue reading
Mainly used nowadays for allowing good wines to breathe, in the days before commercial bottling the decanter was de rigeur. As another festive season fades into your memory, settle back with a claret jug of restorative toast water – but don’t forget to clean it afterwards! Continue reading
Happy New Year! In the event that you’re nursing a hangover, read on! It won’t cure your headache, but it will give you an amusing word of the day for later. Continue reading
Wishing you a very happy Christmas day from The Cook and the Curator!
T’is the week before Christmas – and egads! I’d better get on with the festive fare. It’s not too late to make a pudding, for the family table or as a gift for friends, or home made treats that follow long-standing Christmas traditions. Continue reading
‘The inhabitants of a beer-drinking or spirit drinking country will never possess the vivacity of those who live in a wine producing land’ Phillip Muskett, 1893
Visiting Orange during Wine Week encouraged me to reflect further on colonial wine culture. The Australian wine industry started with the first fleet, which arrived with grape vine cuttings in 1788.
At Elizabeth Bay and Vaucluse Houses we are often asked about some large elaborate boxes seen in the dining rooms: introducing the esky of the 19th century – the ‘cellaret’. Continue reading
How can one refuse an invitation to a wine festival? Colonial gastronomy headed west to picturesque Orange, New South Wales, to support their Villages of the heart: telling rural stories project. Renowned as central New South Wales’ food bowl, the Orange district also boasts a vibrant ‘cold climate’ boutique wine industry.