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 …

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 …

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 …

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 …

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 …

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 …

June 2025I remember a time when there were only half a dozen Indian restaurants in Sydney all with the same menu – Fish Curry, Beef Curry, Eggplant Curry, and Dhal …

 June 2025My earliest food memory is of eating rice and dhal hand fed by our cook. She expertly mixed rice and dhal into small off-shape balls that were popped into …