Wherefore to Dover?

    5 August 2023

    Good question. For the 15th Symposim of Australian Gastronomy being held there.

    At Snug, I see a chalkboard sign promising half a smoked salmon for $15. It’s from the local butcher  – one I would have like to have explored the meat from, including the other chalkboard offer of a whole side of lamb for $35 –  who also has a mess of smoked trotters of which I get three thinking they might be good to gnaw on for dinner.

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    Small 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.