Georgian salt cellars and pepper casters. Elizabeth Bay House Collection Sydney Living Museums Photograph © Nicholas Watt
Since we’re talking spices, this week we’re taking a seat at the table and having a seasoned look at the salt and pepper shakers – before we tuck into a delicious toast sandwich. Seriously! Continue reading
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
Freshly made sausages on display at TEDx Sydney. Photo (c) Scott Hill for Sydney Living Museums
Last week we wrote about the food served up at the recent TEDx Sydney, and Mrs Sarantides meatballs. This week we’re cooking up a huge batch of sausages to feed the ravening hordes. Continue reading
Mrs Sarantides's sousa-ka-kia meatballs Photo © TedXSydney 2016 via pinterest (detail)
The food theme for this year’s TEDxSydney 2016 at Sydney Opera House was Food brings us together. Continue reading
Table setting at Rouse Hill House & Farm with a folded napkin held in the wine glass. Photo (c) Scott Hill for Sydney Living Museums
If you’re out at Rouse Hill this weekend for the Autumn Harvest you may see the dining table set with some unusually-shaped dishes, can you guess what they’re for? Continue reading
The Sydney Living Museums stall at the 2015 Autumn Harvest festival_Photo (c) James Horan for Sydney Living Museums
What a week it’s been – Jacqui’s Eat Your History was highly commended at the National Trust Heritage Awards, I was down at TedX hawking sausages, and this Sunday is the Harvest Festival! Continue reading
Golden Wattle cookery book apple chutney ingredients Photo © Jacqui Newling for Sydney Living Museums
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 Continue reading
Apple charlotte. Photo © James Horan for Sydney Living Museums
Before you crush all your apples into cider as the Curator had us doing last week, we thought we’d celebrate ‘Eve’s fruit’ with some tried and tested family favourites from our heritage kitchens. We’ve featured apple hedgehogs and apple snow in more summery posts, but Apple Charlotte, pictured above, and Auntie Tottie’s Apple cake make perfect autumnal fare. Continue reading
Eel dish belonging to the Rouse family. Rouse Hill House and Farm collection. Photo © Sydney Living Museums
Included in the line-up of ceremonies at Sydney Living Museums Eel festival this week included yours truly preparing a popular 19th-century delicacy, ‘collared eel’ following a recipe from 1816. Continue reading
Mrs Maclurcan's Curried bananas Photo © Jacqui Newling for Sydney Living Museums
The Curator’s story about bananas and plantains earlier this year recalled the banana curry I enjoyed at Hannah’s Long Lunch last year, which celebrated colonial cookery author, Hannah Maclurcan. I’ve now put Mrs Maclurcan’s recipe for ‘banana curry’ to the test using green plantains, with pleasing and thought provoking results. Continue reading