‘A little rice, a few vegetables, some meat.’ Mulligatawny in Australia 1864 – 1914

    8 July 2023

    Lately I have become interested in walking down some of the lesser worn paths of ingredients, methods of preparing them and their contribution to Australian cuisine. I am interested in when and where they entered the Australian foodscape. What can they tell us about the early years of Australia cuisine. It’s part of my project to broaden the understanding of Australian cuisine in the early years of its development. I want to challenge the view that it was all just meat and three bland British veg. I’ve looked at chillies, tamarind and chutney. Mulligatawny has been one of the dishes encountered in researching these three.

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    Big Mulch

    Paul van Reyk
    My first essay on food was in Year 10 - people seemed to like it. It took me 56 years to come back to it, so I have a lot of catching up to do. My focus is on Anglo-Saxon settler culinary ways in Australia, roughly from the first days of colonisation to the 1960s - 1970s. I particularly write about stuff that has not been written about before but is very much a part of the Anglo-Saxon Australian table. I hope you enjoy reading as much as I do writing.

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