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

painting of the factories or hongs south-west of the city walls of Canton (Guangzhou) which were a means by which the Chinese imperial government sought to regulate contact with the western nations eager to trade to China

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

Painting of barracks.

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

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