From Stew to Stir-fry
The supervision ratio is 1:10 for primary groups and 1:15 for secondary groups. Teachers and parents attend free of charge at these ratios. One carer per student with special needs will be admitted free of charge.
ABOUT THE PROGRAM
Established by wool pioneers John and Elizabeth Macarthur in 1793, Elizabeth Farm is one of Australia’s oldest surviving homesteads. Here, students will have the unique opportunity to investigate the rich food culture of colonial Australia by focusing on the Macarthurs’ experience.
Students taste a range of foods as they tour the grounds, make a curry powder in the colonial kitchen using a 19th-century recipe and follow the procession of a meal from the kitchen to the dining table. They preserve lemons, learning about the theories behind, and importance of, preservation, and take home what they have made.
While completing these practical activities, students address content relevant to the syllabus Focus Areas of Food in Australia, Food Trends, and Food for Special Occasions. They learn about the diet of early European settlers and new foods introduced to Australia since 1788, helping them to develop an understanding of the significance of food throughout history. They also identify and examine historical and current food trends.
To give context to the program’s themes we suggest that students review our food blog The Cook and the Curator before they arrive. They may also view the gallery below of dishes created by students using ingredients made during their participation in From Stew to Stir-fry, simply scroll down to find it.
Up to 20 students: $400
Additional students: $20 per student
CONFIRMATION, PAYMENT AND CANCELLATION
You can alter your booking numbers up until 7 days prior to your visit.
We will call you a week before your booking to confirm final numbers and requirements.
You will be invoiced for the full cost of your program a week prior to your booking.
Payment can be made by Credit Card, EFTPOS or cheque (payable to Historic Houses Trust of NSW).
Cancellations made within 7 days of a booking will incur the full cost for the program.
Cancellations made within 2 weeks of your visit will be invoiced for 50% of the total booking.
Cancellations must be made in writing.
Stage 5 Food Technology
Core: Food Preparation and Processing
5.2.2 Accounts for changes to the properties of food which occur during food processing, preparation and storage
5.2.3 Applies appropriate methods of food processing, preparation and storage
5.6.2 Evaluates the impact of activities related to food on the individual, society and the environment
Focus Areas: Food in Australia, Food Trends, and Food for Special Occasions
5.3.2 Justifies food choices by analysing the factors that influence eating habits
5.5.1 Selects and employs appropriate techniques and equipment for a variety of food-specific purposes
Similar programs: Pickled, Potted and Preserved
See our Food Tech programs in action in this video
Plan Your Visit
- Please plan to arrive before the start time of your booked program to allow for cloaking, toilet visits and/or a refreshment break for the students. If you arrive late, some elements and activities may need to be cut from the program to keep to the scheduled finish time.
- Large groups will be divided up into smaller groups for activities in the museums.
- Bags, food and drinks are not permitted in the museums and cloaking facilities are provided.
- Photography policies vary between the museums so please ask a member of staff for details.
- Teachers and carers are required to remain with their groups at all times.
- Disciplining students remains the responsibility of teachers and carers accompanying the group.
- Please let us know before your visit if any of your students have special needs or learning difficulties so we can plan to accommodate their needs during the visit.