Cooking up the past

About the program

During this virtual program students connect live with a museum educator and explore how food was grown, stored and cooked in the past, in the 1820s kitchen at historic Vaucluse House. During the early years of the New South Wales colony, this grand house was the home of the Wentworth family and their many servants.

Students are introduced to the Wentworth family and their ten children. They think about how the way we grow, store, prepare and eat our food today is similar or different to the way this was done in the past. They will see what’s growing the kitchen garden; investigate how technologies for preparing food have changed from the 19th century to today in the kitchen and dairy; and learn how to make butter, so they can make their own and find out how good it tastes on a piece of bread.

Key information


Cost (GST free)
$65 per class (up to 30 students per class)

Up to 45 minutes presenter-led program including virtual presentation and time for questions

Session offered
Monday to Friday. Bookings close strictly at 4pm on Wednesday for all sessions in the following week.

Maximum students
One class (30) per session (when students are learning from home); Three classes (90) per session (when students learning from school)

Supervision ratios
At least one supervising teacher must be online with the students at all times.

Additional visitor costs
No charge