A food writing space
It was the kind of observation on Australian history by a new chef that ever-so-slightly irks the food historian in me and sets me sleuthing for the evidence to back up it up. Phil Wood, chef-owner of up-scale restaurant Ursula’s, in Paddington in an April 2022 article by journalist Max Brearley on a revival of …
Continue reading "Jelly Crystals and Evaporated Milk: On the trail of the ‘Australian flummery’"
Every year from 1867 - 1967 in the weeks before and during Lent, readers of Australia's press were provided with recipes to help them both abstain from meat and fast. In an age when major Christian denominations no longer place such an emphasis on either during Lent it may not be immediately obvious why this …
Continue reading "Not Meatless Monotony: One hundred years of Lenten Fare in Australia"
For generations, Australian families have dined at home, with varying frequency, on some version of spaghetti with a sauce of tomato and minced beef. Indeed, spaghetti bolognese, or spag bol to give it its typically Australian abbreviated name, is so entrenched a part of Australian food culture that it regularly secures a place in polls …
As a child in Sri Lanka egg curry meant some version of whole hard-boiled eggs in a curry gravy. There isn’t a recipe for this in the cookery book of my grandmother Ada de la Harpe. She does have recipes for Devilled Eggs and Savoury Eggs which I will come to. Curries were usually made …
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