Colonial Gastronomy: Bread

Bread making was a domestic craft in many colonial households, from simple damper-style hearth breads to today’s popular sourdoughs.

Join colonial gastronomer Jacqui Newling and special guest presenter, artisan bread-maker Nonie Dwyer to learn the principles of traditional bread making.

There is a delicious irony in the idea that while colonial toffs insisted on fine white flour for their bread, the ‘lower orders’ were eating breads that we now regard as gourmet or artisan. Discover a range of flavours and textures enjoyed by our colonial forebears and explore different types of flour – including gluten free alternatives, leavening agents, bread making and baking techniques in this hands-on gastronomy program. Tastings and take-home recipes included.

Nonie Dwyer is well versed in traditional food practices. Nonie trained at Ballymaloe Cooking school in Ireland and was sous chef at River Cottage in Dorset. Nonie now specialises in producing high quality gluten free products and teaching the art of bread making.


Bookings essential

General $65
Concession $60
Members $55

Refreshments included

When & Where

Sunday 12 June 2016 2PM–4PM

Elizabeth Bay House

7 Onslow Avenue, Elizabeth Bay, NSW 2011
+61 2 9356 3022