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.
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.
“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 we delight in the edible joys on offer at our annual Christmas artisan food fare at Hyde Park barracks, it is interesting to reflect on what our colonial counterparts were putting on their tables for Christmas. Continue reading
Judging by the fashionable dress of the women in Mrs Macpherson’s plum pudding class shown above, the traditional plum pudding was a standard requirement, if not the centrepiece, on all the best tables. But in the true spirit of Christmas, our archives tell us that the less fortunate were also tucking in to the classic plum pud!