Published in Petits Propos Culinaire 106, Prospect Books, September 2016
A group of us have been meeting monthly to talk about food and food writing. At our last meeting the question was raised as to whether Australian food cooked in home until some time in the late 60s early 70s really was as plain as those of us old enough to remember recall it as being or mythologising has made it. The first formulation of this was actually that the food was ‘bland’ but this was howled down as a slur on the quality of Aussie meat if nothing else, and so we settled on ‘plain’ as the descriptor.
