There I was, at the last session of Touring Tastes: exploring histories of Australian food and culture, a seminar put on by the History Council of NSW as part of the Orange Readers’ and Writers’ Festival 2018. The speaker was discussing tourism generally in Australia, and I guess because he was in Orange, casually mentioned how …
‘Doing’ Curry and Rice
Of course I ate it, desperate not to be out of place while all the while feeling very much out of place. https://bit.ly/2vpjzZl
Essentials: oils, starch, and stuff in jars
In his 2000 book Hunger, Terry Durack, chief restaurant critic for The Sydney Morning Herald and the co-editor of the SMH Good Food Guide, listed the ‘bare essentials’ as he saw them for the home pantry. ‘You only need two oils (extra-virgin olive and peanut) and two vinegars (red wine and Japanese rice). Sauces are …
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A nifty 50s Chrissy lunch
Say the words '50s Australian Christmas lunch' and you will be met with much eye-rolling, gasps, shakes of the head and a litany of recollections of culinary sins (some being kind may call them gaffes) from we who were at table on those occasions. So it was brave of we happy few that gather …
