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

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


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

Women sifting icing over the top of a table of cakes
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

Wooden table with white cloth laid with a bowl of oranges, jelly packets, knives, jugs.

Orange jellies

Make some juicy orange jellies for an afternoon treat


Preserving our culinary heritage

Autumn is the time when families like the Rouses of Rouse Hill Estate preserved the last of the warmer weather’s bounty to enjoy in the months to come

Assemblage of seeds and pits

Reviewing the menu: the hidden diet at the Hyde Park Barracks Immigration Depot

Forty years since archaeologists discovered a vast amount of material below the floorboards at the Hyde Park Barracks, PhD candidate Kimberley Connor is painting a more complex picture of 19th-century institutional life

Reviving an heirloom recipe

Wedged between the pages of an old family cookbook is a manuscript recipe for Meroogal Sponge