Join us to celebrate spring with our unique online artisan food event, Spring Harvest: Online Edition.

We invite you to explore the rich culinary history of Vaucluse House with an exciting program of online talks, live food demonstrations, bookable workshops, virtual tours and more.

We've teamed up with chef, author and host of River Cottage Australia Paul West, along with Cornersmith, The Urban Beehive, Archie Rose Distilling Co., food writer Barbara Sweeney and our own resident gastronomer Jacqui Newling and curator Dr Scott Hill, to bring you an online program that you can take part in and enjoy from the comfort of your home.  

Joining in the festivities of Spring Harvest, our on-site restaurant, Estate Vaucluse House, will be offering cuisine inspired by the kitchen garden and a special high tea. Plus, we've pulled together a range of Spring Harvest-inspired cookbooks and kitchen items available for purchase from our online store.

To celebrate our Spring Harvest, we also have a Spring-inspired prize pack to give away, valued at over $300. Simply sign up to our enews on this page to enter the draw. 

See our full Spring Harvest program below.

Mon 19 Oct - Sun 25 Oct 2020

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To celebrate Spring Harvest we have a Spring-inspired prize pack to give away, valued at over $300. Sign up to our enews for your chance to win.

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Booked events


Online demonstrations

  • A photo of Uncle Fred from Fred's Bush Tucker

    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 

  • A pineapple in the kitchen garden at Vaucluse House


    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 bread and preserves on a table


    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

  • A photo of homemade cheeses on a cheeseboard


    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 

  • View of side of large house through garden vegetable beds with green leaves in foreground.

    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 

Meet our presenters and watch the videos when they go live at their scheduled times.

Online talks

  • Bees on honeycomb

    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

  • Woman cooking over fire, stirring pot on stove / range in kitchen

    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

  • The Dining table at Vaucluse House

    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

Meet the speakers and watch the videos when they go live at their scheduled times.

Virtual garden explorations 

  • A picture of chef and River Cottage host Paul West kneeling in a kitchen garden

    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

  • A photo of horticulturist Anita Rayner at Vaucluse House

    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

  • A path along the pleasure garden at Vaucluse House

    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

Meet your tour guides and watch the videos when they go live at their scheduled times.

Spring Harvest online shop

Spring Harvest Book Bundle
Backyard Bees
Use It All
Robert Gordon Market Basket - Large

Shop our special Spring Harvest collection blooming with gorgeous gifts, kitchenwares and books ready for harvesting.