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.