A taste of history at Vaucluse House

 

As Vaucluse House prepares to celebrate 100 years of being a house museum, we are happy to announce some of the treats that will be on offer for tasting on Sunday 11th October!

Harvesting, preparing, and tasting foods from the past can bring us closer to the everyday lived experience of the Wentworth family, their domestic servants, and their colonial contemporaries.

Here at Vaucluse House we are lucky enough to have an expansive vegetable garden filled with heirloom produce that reflects the daily fare of the 19th -century Sydneysider. We can spend many happy hours pottering about in the garden and kitchen, pickling, preserving, and baking the recipes of the famous Mesdames Beeton and Rundell. 

Lovers of lemon butter or curd will love Mrs Beeton’s version of the sweet spread, confusingly named ‘Lemon Cheese’, and a refreshing cup of lemon barley water.

For a more savoury palate, there will be pickled fennel with cheese, and pickled nasturtium pods - which were once eaten as a colonial substitute for capers.

And while you’re in a daring mood, why not munch on some Warrigal greens, the native spinach which kept Captain Cook’s crew from scurvy, now popular with modern Australian chefs such as Kylie Kwong and Neil Perry?

After all that, a warming cup of mulled apple-cider should be the perfect way to finish off the day. We hope you’ll come along.

Latoya Schadel and Leila Eqbal Wallace

About the Author

Head and shoulders portrait of woman.
Latoya Schadel
Visitor Interpretation Officer
Latoya has been an enthusiastic lover of history since the tender age of seven when she visited Elizabeth Farm for the first time, dressed as a...

About the Author

Young woman in front of mural at Rose Seidler House.
Leila Wallace
Visitor Interpretation Officer
If you are looking for Leila, you will find her either in the staff kitchen creating authentic pickles and preserves for the Colonial Kitchen...

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