A gallop through food history

From a talk to U3A Deepdene

On 12 February 2018 I spoke to a group from the University of the Third Age, Deepdene. The talk was billed as a decade by decade stroll through 150 years of Australian food history. In an hour or so. Hence, it ended up as more of a gallop.

Doomed to drink?

Trezise hotels and the Cornish heritage

By Tre, Ros, Car, Lan, Pol and Pen
Ye may know most Cornishmen.
I was born a Trezise – a Cornish name through and through, and one that seems to have cropped up regularly in the history of Victoria’s licensed premises.

The Paris House

Sydney in the Belle Epoque

Opened in 1890 in Phillip Street, The Paris House was the premier restaurant of Sydney’s ‘Belle Epoque’. Later run by Gaston Lievain, from Lille, it offered a ground-floor bistro, a top floor sponsored by the Moet champagne house and private dining rooms where lovers could meet, The expression “As dumb as a Paris House waiter” was testament to the staff’s discretion.

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