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
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
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
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
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