A devilish dish for Halloween

Devilled bones made from an 1850s recipe in the Rouse Hill House and Farm collection. Photo © James Horan for Sydney Living Museums

Devilled bones made from an 1850s recipe in the Rouse Hill House and Farm collection. Photo © James Horan for Sydney Living Museums

If you’re celebrating Halloween this weekend, add some devilishly simple ‘devilled bones’ to the menu (recipe below). They make a nice change from the now ubiquitous honey-soy chicken legs and winglets, and are great for kids and adults alike.

Continue reading

Spring harvest festival Elizabeth Farm

Pickling workshop with Cornersmith at Elizabeth Farm Spring Harvest Festival  Photo © James Horan for Sydney Living Museums

Pickling workshop with Cornersmith at Elizabeth Farm Spring Harvest Festival Photo © James Horan for Sydney Living Museums

We’re gearing up for a fresh and tasty Spring Harvest Festival day at Elizabeth Farm this Sunday, September 25.  From the basics of bread making and butter churning to planting, pickling and preserving garden produce, we draw on traditional artisan practices that filled pantries in the colony in the early 1800s. Continue reading

Bread and dripping, an ‘institution’

Kim Connor's homemeade bread and dripping made using 19th-century methods. Photo © Kim Connor

Kim Connor's homemeade bread and dripping made using 19th-century methods. Photo © Kim Connor

Kim Connor is currently undertaking an internship at Hyde Park barracks as part of her research project ’Feeding the confined’ for her honours studies in archaeology at Sydney University.  Kim’s particular interest is the diet of the women at Hyde Park barracks when it was the Immigration Depot and the Destitute Asylum between 1848 and 1886. Kim is our guest author this week, as with true gastronomic gusto, she not only reads about the types of food that the women ate, and how it was prepared, she attempts to recreate some of the food to support her thesis. What was the food like? Was it enough? And for today’s story – just how bad does bread and dripping taste? Continue reading

Sago plum pudding

Sago Plum Pudding. Photo © James Horan for Sydney Living Museums

Sago Plum Pudding. Photo © James Horan for Sydney Living Museums

With the winter solstice almost upon us my thoughts shift to foods that warm and nourish the soul. The Christmas style plum pudding was always intended as mid-winter fare and this variation on the plum pudding theme is simple to make, rich tasting and truly comforting to eat. Continue reading