A Timeline of Australian Food: from mutton to Masterchef chronicles 150 years of Australian food, beginning with the first Australian cookbook in the 1860s and ending in 2010 with the game-changing cooking show, MasterChef. It’s available online now or your bookstore can order it for you.
This column was written back in the noughties when we lived in Bungendore. It was planned for the fourth issue of Regional Food Magazine – the truffle issue. Sadly, the magazine folded and it never happened. Also sadly, there are rarely truffles in our fridge these days.
In March 1914 The Herald reported on a new phenomenon at the Paris Café in Melbourne’s Collins Street, writing that for the past three or four weeks “Tango Suppers” had been in vogue and the idea was to be extended to the Paris Café’s Afternoon Tea Assemblies.
As the 1960s approached, the city that is now renowned for its night life was dull indeed – and not just on Sundays. Nightclubs came – and went – discouraged by Victoria’s draconian liquor laws and the Licensing Squad that enforced them.
An overview of Australian food history, written for the food issue of The Big Issue in April 2018. From megafauna to mutton to MasterChef, Australian food has evolved for millennia. But perhaps the most dramatic change has been in the last 70 years.
Australian Association of Advertising Agencies c. 1954
In 1963, at a careers night at school, I received this informative brochure telling boys everything they needed to know about working in advertising. On Page 21 was a section called Opportunities for Girls.