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From Scotland with love

The story of Balfours

This is the story of a family business that began with one small shop, opened by a Scottish baker in Adelaide’s rough and ready colonial days. I wrote the company history for Balfours in 2018 but the full text was never published. There’s a link to it below.

Camp pie

Australia's own mystery meat

Camp Pie probably isn’t uniquely Australian. At least in its tinned version it is recorded in Britain long before being manufactured here. But for many years it was one of our local specialties.

The letter

A story within a story

“I’m grossly offended by the insinuation I have some personal agenda in interfering with your personal life,” So began the letter I found concealed within a book from our apartment building’s book exchange. I had to know more.

Footy food

From pies and hot dogs to salads and sushi

For decades, footy food mainly meant pies. In Victoria, it was a relationship assiduously fostered by the state’s best-selling brand, Four ‘n Twenty. And it took a long time to change.

Brewer drowns in beer vat

Henry Lindsay and the Red Lion breweries

Messrs. Elliott and Lindsay acquired the Excelsior Brewery in Hay in 1873, renaming it the Red Lion Brewery. Elliott went on to open several breweries under the Red Lion name, but came to an unfortunate end on Cup Day in 1895.

The great Australian pie

Fast food with a history

Australians’ relationship with the pie goes back to early colonial times. We’ve seen roving pie sellers, pie floaters, footy pie nights and all-night pie cafés, and a day at the footy wouldn’t be the same without one.

Mutton chops vs French cuisine

Sydney restaurants in the mid 19th century

In the 1840s and 1850s, there were Sydney restaurants offering French and Italian dishes. But many establishments proudly trumpeted their rejection of such fancy food in favour of solid English fare.

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