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      keyboard_arrow_down A Food Writing Space
      Stone Bottles, ‘Tinny’ Thomas’, and Ginger Pop. A Miscellany of Ginger Beer 1856 – 1956
      13 August 2025

      August 2025In this article I don’t trace the history of ginger beer in Australia. Instead I get together a grab bag of items on ginger beer over the course of …

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      One may eat sausage in many languages. Smallgoods  in Australia 1828 – 1965
      10 August 2025

      August 2025In March 1965 the Australian Women’s Weekly (AWW from hereon) published ‘Continental Sausages’ a four page ‘dictionary’ of 59 of the eponymous food items. Each entry gave the name …

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      Not ‘cookery fiction’. An appreciation of Charmaine Solomon’s body of work on South Asian cuisines
      7 August 2025

      July 2015For years I’ve been giving recipes to friends… “Why don’t you put them in a book, they say. Well at last, it seems I have done so. It makes …

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      Want beetroot with that? Looking for the meeting of beetroot and hamburger
      26 July 2025

      July 2025In an idle moment the other day that hoary old question ‘when did beetroot first get onto the hamburger’ came to mind. Looking for the answer I dived into …

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      The Great Australian Cookbook
      21 July 2025

      Edited by Helen Greenwood and Melissa Leong.Published by Geoff Blackwell2025A kangaroo is turning a sausage over a barbecue on which there also is a small fish, a prawn, and a …

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      Sausages, Salads and Sauces: An alternative story of garlic at the Australian table prior to 1947
      17 July 2025

      July 2025There is a commonly held view that garlic only became part of the multiculinary Australian table post-World War 2 when migrants and refugees from war affected countries in Europe …

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      The Multiculinary Australian Table
      10 July 2025

      July 2025I’ve written before on aspects of the making of the  Multiculinary Australian Table. But they have all been based on reviewing the story of a particular cuisine  -  Sri …

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      ‘The native ingredient is the catalyst’. A review of some non-Indigenous bush tucker cookery books
      10 July 2025

      July 2025‘Bursting out from under the rainforest canopy or rising up from the desert floor wild foods deserve to be tasted, tried and understood.’This is a brief look at how …

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      By the spoonful. Some uses of Condensed Milk
      4 July 2025

      July 2025As a kid in Sri Lanka quaffing condensed milk was a daily practice. The can had two holes in it – triangular from the tool that made them. I …

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      Nasi Goreng, Telor Besengflek, and  Chilli Crab.  Australian / Asian Culinary Engagements to 1976
      3 July 2025

      July 2025I recently had occasion to re-visit Charmaine Solomon’s The Complete Asian Cookbook published in 1976. ‘My aim  in writing this book’, Solomons said in her Foreword, ‘ has been …

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      Viva Vegemite
      27 June 2025

      June 2025Vegemite was created by Dr. Cyril P Collister in 1923 for the Fred Walker Company, a food producer and export company. Collister was tasked with developing a spread ‘from …

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      Australia’s Agricultural Identity. An Aboriginal Yarn. A review.
      18 June 2025

      July 2025One of the themes that ran through my book True To The Land A history of food in Australia was foodways of Indigenous Australians. I thought I had all …

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      ‘Have a look at this’. Les Hiddins, the Bush Tucker Man
      16 June 2025

      June 2025In July 1988 the Australian Broadcasting Corporation (the ABC) screened something quite new in Australian television. Starting with a montage of a man in a khaki shirt, blue  green …

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      • Recent Posts

        • Stone Bottles, ‘Tinny’ Thomas’, and Ginger Pop. A Miscellany of Ginger Beer 1856 – 1956
        • One may eat sausage in many languages. Smallgoods  in Australia 1828 – 1965
        • Not ‘cookery fiction’. An appreciation of Charmaine Solomon’s body of work on South Asian cuisines
        • Want beetroot with that? Looking for the meeting of beetroot and hamburger
        • The Great Australian Cookbook
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