Spring Harvest Festival 2019
Enjoy fascinating talks, food demonstrations and hands-on workshops as you meet food historians, personalities and producers and discover the stories behind your food.
Embrace the opportunity to taste your history with food inspired by the colonial kitchen as you browse, sample, sip and shop from a handpicked selection of products from Sydney’s finest artisan producers.
Pack a picnic rug and enjoy the beautiful surrounds of Elizabeth Farm with a delicious spread from our premium food vendors.
Spring Harvest Festival is one of many programs presented by Sydney Living Museums that explore the food heritage of our properties, including the annual Autumn Harvest Festival at Rouse Hill House & Farm, Christmas Fare and the Eat Your History blog.
Talks & demos
Join Barbara Sweeney of Food & Words, Sydney Living Museum’s house curator, Scott Hill and resident colonial gastronomer, Jacqui Newling, for a full day of talks and food demonstrations. See the event program for the line up of talks on the day.
Talks with Barbara Sweeney of Food & Words
Regency spices and plum pudding
SLM resident colonial gastronomer, Jacqui Newling with Dr Madeline Shanahan
An exploration of Regency spices from 17th century Ireland to colonial Australia and the kitchen of Elizabeth Farm. Learn about the spices in common usage, popular recipes and how an everyday pudding came to symbolise Christmas.
Flowers in the colonial garden and arranging them for the table
SLM curator, Dr Scott Hill
Join us on an imaginary stroll through the Elizabeth Farm pleasure and kitchen gardens of the 1800s to discuss the plantings and flowers that grew here and how cut flowers were used in the house and arranged on the dining table.
The beauty of the kitchen garden
SLM horticulturalist, Anita Rayner with Mickey Robertson and Bernadette Hince
We’ll tackle the practical, purposeful and beautiful aspects of planning and working a successful kitchen garden, discuss plants commonly grown in the 1800s (with reference to the Colonial Plant Database), and pay homage to the structures – from the trellis to the wigwam, cone and tunnel – that were made, often in willow, to support plants.
Make your own lemon sherbet
Make your own lemon ‘sherbet’ and discover the lost art of ‘rasping’ following a recipe from 1816 as featured on Sydney Living Museum’s Cook and Curator blog.
Try your hand at the folding a ‘Rose and Star’ or lotus flower napkin as featured in the 1907 edition of Mrs Beeton’s Guide to House Hold Management.
The allure of fresh spices with Spice Zen
Follow your nose on this exploration of spice with Preeti Swatup from Spice Zen, who will unveil the spices used in colonial baking, such as mace and allspice, a typical 1800s curry powder mix and her own recipes. Learn how to select, store, toast, grind and cook with spices.
The art of making the perfect scones with Eastwood-Epping CWA
Learn the secrets to baking the perfect scone from some of the practised and accomplished cooks from the Eastwood-Epping branch of the Couuntry Women's Association. Their tips and techniques will ensure success the next time you head into the kitchen to bake a batch of fresh-made scones. They will offer tastings.