Long form articles published and unpublished
I’m always on the lookout for Australian writers for whom food is an essential part of their narratives. Fiona Kelly McGregor is one such. Two linked novels of theirs - …
If there was any vegetable in Australia likely to draw wildly opposing views, it’s the choko - Sechium edule. My first encounter with it was unbeknownst to me one of the …
In 1933 this advertisement appeared in a Brisbane newspaper. The “Sunbeam Mixmaster” is the latest electrical labour-saving device, designed to aid busy cooks. Its primary use is that of mixing cake ingredients, but among the …
‘Cooking in the bush is no longer just damper made from water and flour accompanied by a rabbit or kangaroo stew’ writes Cathy Savage in Australian Bush Cooking. The book …
Symposiums of Australian Gastronomy (SAG) have been held every 18 months to two years since March 1984. There have been 25 SAGs, the latest being held in Launceston 8 – …
‘The one next door to the Hotel Australia was my choice’, recalled Margaret Fulton, doyenne of Australian cookery: Crumbed cutlets and other crumbed foods such as croquettes were much in demand. …
Foods were rationed in Australia during World War 2 and for five years after to manage shortages and control civilian consumption. Householders were given Ration Books with coupons. Rationed food …
(The artwork above is "Mission Days" by Roy Kennedy) I want to look at assimilation as promoted through three vectors in the first ten years of Dawn 1952 – 1961, vegetable …
How familiar does this sound – butter chicken, sickeningly sweeter than caramel sauce made from a slow heated can of condensed milk; garlic naan leathery as roohide; aloo mattar with …
Introduction: I have never seen Neil Perry on a Friday night at Faheem’s Fast Food in the Inner-West Sydney suburb of Newtown. That is where I head a couple of times a month …
In her review of my book True to the Land. A History of Food in Australia, Gay Bilson wrote: Gloriously social and educative though the Symposium [of Australian Gastronomy] has been, …
Symposiums of Australian Gastronomy (SAGs from hereon) are biennial events begun in March1984 that bring together food historians, food writers, academics, cooks and people interested in food and foodways to …
Talking with a friend recently we began remembering ‘ethnic’ cafes and restaurants we used to frequent in the 70s and 80s that closed down years ago. I asked Facebook Friends what …
