Spring Harvest: Online Edition

Bush tucker 

Join Uncle Fred of Fred’s Bush Tucker as he shares his knowledge of traditional cooking techniques and flavours. 

Monday 19 October, 6pm 
 

Pickling 

For something different, learn how to make this zesty pickled pineapple and discover the historical significance of the ‘King of Fruits’. Sydney Living Museums’ resident gastronomer, Jacqui Newling, shares this simple-to-make recipe that can pack a surprising punch. Plus, it’s the perfect gift for friends and family!

Tuesday 20 October, 6pm
 

Sourdough 

To coincide with the anniversary of the ‘grand fete’ of 1831at Vaucluse House, we’re making bread. For the fete’s joyous festivities, joined by most of Sydney’s population, 4000 loaves of bread completed an enormous banquet. This serves as the inspiration for our cooking demonstration.  

Wednesday 21 October, 6pm
 

Cheesemaking

The Wentworth family's dairy made would manage the milk that came in daily from the family’s ‘house cows’. From there, the milk could be transformed into cheeses of different varieties. In this video, you'll learn the techniques involved in making washed rind cheese. 

Thursday 22 October, 6pm 

In the colonial kitchen

With Paul West and Jacqui Newling 

Paul and Jacqui take inspiration from the colonial kitchen garden to whip up an impressive salad that you can make at home. 

Sunday 25 October, 12pm 
 

Bees and honey  

The beehives at Vaucluse House form the backdrop to this talk, featuring food writer and honey judge Barbara Sweeney and Urban Beehive’s Doug Purdie. Together, they’ll explore the extraordinary life of the honey bee, the complex workings of their hive and the hives’ role in the garden. Then join them in a honey tasting – you can follow along at home with a full jar of honey and a spoon – where they discuss the myriad qualities of this liquid gold.

Wednesday 21 October, 12pm

The timelessness of copper cookware 

The kitchen at Vaucluse House features an impressive batterie de cuisine of 137 pots, pans and jelly moulds made from copper. Colonial gastronomer Jacqui Newling, food writer Barbara Sweeney and antique dealer John Cunnington from The Art of Wine and Food discuss the collection, cooking with copper pots, their care and repair, history and provenance.  

Thursday 22 October, 12pm

Dining etiquette 

The rituals involved in sitting down to a meal have changed over the years, with much less etiquette and finery seen at today’s dining tables. Using the Vaucluse House dining room as inspiration, Sydney Living Museums curator Dr Scott Hill will share tips on how you can transform your next meal into a culinary experience fit for the Wentworths.  

Friday 23 October, 12pm
 

A visit to Vaucluse 

Join Paul West, chef, author and host of River Cottage Australia, as he explores Vaucluse House and its colonial kitchen and garden. During his visit, Paul shares some of his own gardening and cooking insights, taken from his book, The edible garden cookbook & growing guide, available for purchase through our Spring Harvest online shop.

Monday 19 October, 12pm

The kitchen garden 

Be led through the kitchen garden with Sydney Living Museums horticulturist Anita Rayner and find out what’s involved in the creation of a bountiful kitchen garden, ready for harvest. 

Tuesday 20 October, 12pm

The pleasure garden

Discover the peaceful beauty of Vaucluse House’s pleasure garden, featuring exotic plants from all over the world. Sydney Living Museums’ Director of Heritage, Assets & Museums, Ian Innes, shares some of the history of the garden, as well as his favourite plantings.

Wednesday 21 October, 12pm