Food
A manuscript cookbook from Meroogal
Cooking was an integral part of the rhythm of life for the family at Meroogal, near Nowra on the south coast of New South Wales
Bischofsbrot (Bishop’s Bread)
Studded with colourful glacé fruits, Bischofsbrot, or Bishop’s bread, is an egg-rich, sweetened loaf popular in northern Europe
6 June, 10.30am & 1pm
Workshop
Caring for Country with IndigiGrow
Join Peter Cooley from IndigiGrow for a workshop that focuses on the lost native landscapes of eastern Sydney
Eastern influences on colonial dining
Two intricately painted and monogrammed china plates that were once part of a large dessert service made for the table of John and Elizabeth Macarthur, are testimony to an adventurous spirit in early colonial Sydney
Cook & Curator
Eier auf Florentiner Art (Eggs Florentine)
This classic recipe is simple to make yet rich and flavoursome. Perfect for a weekend brunch or a light supper
Feeding the confined
Kim Connor, University of Sydney archaeology honours student, tells us what she’s discovered about rations and eating during the women’s era of Hyde Park Barracks’ history
On the Macarthurs' menu at Elizabeth Farm
At Australia’s oldest homestead, you can visit the 1820s kitchen and the gracious dining room to get an idea of what was on the Macarthur’s table
Cook & Curator
Orange cake
The zest of citrus and a hint of whisky gives this cake a wonderful fragrance. Served for afternoon tea, it’s sure to become a staple in your household
