https://blogs.sydneylivingmuseums.com.au/cook Eat Your History Wed, 22 Nov 2017 00:32:29 +0000 en-US hourly 1 https://blogs.sydneylivingmuseums.com.au/cook/the-colonial-kitchen/ https://blogs.sydneylivingmuseums.com.au/cook/the-colonial-kitchen/#comments Wed, 30 Aug 2017 23:00:47 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=18269 While we’ve been dishing up small tasty morsels about food in colonial Australia, local Sydney author Charmaine O’Brien has created a banquet of tastes, both culinary and social, in her latest book, The Colonial Kitchen: Australia 1788- 1901. (Rowman & Littlefield, 2016). Taking us from hearth-side cookery in bushman’s huts to the most elegant dining rooms in […]]]> https://blogs.sydneylivingmuseums.com.au/cook/the-colonial-kitchen/feed/ 4 https://blogs.sydneylivingmuseums.com.au/cook/what-shall-we-have-for-dinner/ https://blogs.sydneylivingmuseums.com.au/cook/what-shall-we-have-for-dinner/#comments Thu, 15 Jun 2017 00:00:39 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=18228 I was recently invited to give a talk for the New South Wales Dickens Society. I had no hesitation accepting, not as an aficionado of Dickens literary works, but because Charles Dickens’s wife Catherine (nee Hogarth), published a book of menus in the 1850s.  Revised in 1854, the book had several print runs, and was […]]]> https://blogs.sydneylivingmuseums.com.au/cook/what-shall-we-have-for-dinner/feed/ 1 https://blogs.sydneylivingmuseums.com.au/cook/australian-tastes/ https://blogs.sydneylivingmuseums.com.au/cook/australian-tastes/#respond Wed, 25 Jan 2017 23:00:05 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=17462 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. Iconically ‘Australian’ The notion of an Australian ‘national cuisine’ has been debated for decades, with iconic foods such as the […]]]> https://blogs.sydneylivingmuseums.com.au/cook/australian-tastes/feed/ 0 https://blogs.sydneylivingmuseums.com.au/cook/common-sense-cookery/ https://blogs.sydneylivingmuseums.com.au/cook/common-sense-cookery/#comments Wed, 30 Nov 2016 23:00:40 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=17235 Thanks to the generosity of family descendants of Jenny ‘Dolly’ Youngein, who lived at Susannah Place in the early 1900s, we’ve been able to take a closer look into Dolly’s school cookery homework book, from 1912. We had previously only had a tantalising glimpse… Young Dolly Youngein We introduced Dolly and her homework book a few years […]]]> https://blogs.sydneylivingmuseums.com.au/cook/common-sense-cookery/feed/ 1 https://blogs.sydneylivingmuseums.com.au/cook/eat-your-history-receives-a-heritage-award/ https://blogs.sydneylivingmuseums.com.au/cook/eat-your-history-receives-a-heritage-award/#comments Thu, 19 May 2016 00:00:34 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=15632 We are very delighted that Eat your history, stories and recipes from Australian kitchens has received a National Trust New South Wales 2016 Heritage Award in the publication category. Eat your history received Highly Commended in a rich field of inspiring publications. As author it is lovely to receive accolades, however the book’s quality and appeal comes […]]]> https://blogs.sydneylivingmuseums.com.au/cook/eat-your-history-receives-a-heritage-award/feed/ 2 https://blogs.sydneylivingmuseums.com.au/cook/apple-chutney-uncooked/ https://blogs.sydneylivingmuseums.com.au/cook/apple-chutney-uncooked/#comments Thu, 12 May 2016 00:00:51 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=15517 I was drawn to this following recipe in Girlie Andersen’s copy of the Golden Wattle cookery book, circa 1948, as it requires no cooking. Instead, it uses the natural processes of alchemy and time to do their job – transforming, if not ‘cooking’ the ingredients into a rich dark chutney. It is delicious with cheddar style cheese, […]]]> https://blogs.sydneylivingmuseums.com.au/cook/apple-chutney-uncooked/feed/ 1 https://blogs.sydneylivingmuseums.com.au/cook/cheese-darling/ https://blogs.sydneylivingmuseums.com.au/cook/cheese-darling/#comments Wed, 16 Dec 2015 22:00:40 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=12911 How many of us grew up with ‘Cheds’ or Savoury Shapes (the original ones, not the later barbeque or pizza versions)? While cheese with biscuits or crackers has been around for centuries, whoever got the bright idea of putting the cheese in the biscuit was really onto something.  I’ve been trying to find a good historical […]]]> https://blogs.sydneylivingmuseums.com.au/cook/cheese-darling/feed/ 1 https://blogs.sydneylivingmuseums.com.au/cook/eat-your-history-the-book/ https://blogs.sydneylivingmuseums.com.au/cook/eat-your-history-the-book/#comments Wed, 04 Nov 2015 22:00:05 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=14084 Handwritten recipes passed through the generations, tales of goats running wild in colonial gardens and early settlers’ experimentation with native foods… Eat your history dishes up stories and recipes for Australian kitchens and dining tables from 1788 to the 1950s. Jacqui Newling, resident gastronomer at Sydney Living Museums, invites you to share forgotten tastes and […]]]> https://blogs.sydneylivingmuseums.com.au/cook/eat-your-history-the-book/feed/ 4 https://blogs.sydneylivingmuseums.com.au/cook/salad-days/ https://blogs.sydneylivingmuseums.com.au/cook/salad-days/#respond Wed, 14 Jan 2015 22:00:14 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=11085 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!  The refreshingly crisp iceberg lettuce that I grew up with is enjoying a bit of a come-back at the moment, and we are spoilt for […]]]> https://blogs.sydneylivingmuseums.com.au/cook/salad-days/feed/ 0 https://blogs.sydneylivingmuseums.com.au/cook/just-kidding/ https://blogs.sydneylivingmuseums.com.au/cook/just-kidding/#comments Wed, 18 Jun 2014 23:00:25 +0000 https://blogs.sydneylivingmuseums.com.au/cook/?p=8942 This month we’re celebrating the versatile goat with a special Colonial Gastronomy program at Vaucluse House, complete with butchering and cheesemaking workshops with guest presenters Grant Hilliard from Feather and Bone and artisan goats-cheese maker Karen Borg from Willowbrae chevre cheese.   ‘Nearly every cottage has its goat…’ We often think of colonial cuisine, or cookery if the idea of cuisine […]]]> https://blogs.sydneylivingmuseums.com.au/cook/just-kidding/feed/ 2