Colonial Gastronomy and the Humble Goat
This winter, Sydney Living Museums is celebrating the humble goat with a culinary adventure at Vaucluse House …
Discover the rich flavour and versatility of the humble goat in a hands-on workshop led by colonial gastronomer Jacqui Newling.
Often thought of as an ‘alternative’ food source, goats have been with us since the First Fleet arrived in 1788. Discover why goat continues to be a culinary delight with a boots-and-all butchery workshop, and a look at specialty cheese-making. The workshop includes a convivial goat-themed lunch with presenters and produce, and a tour of the colonial kitchen at Vaucluse House.
Workshop, Sunday 29 June:
https://shop.hht.net.au/Home/Event?eventid=d9759dcbe64229c4
Want to know more about Sydney’s fascination with food from the time of the first fleet? Listen to Arts Monday’s Jane Raffan interviewing curator Scott Hill about Sydney’s development from colony to cosmopolitan city “through its stomach”. Hear revelations about the behind-the-scenes and goings-on in kitchens and dining rooms of prominent houses and families from colonial times through to the 1950s – a fascinating stroll through eight historic homes, from the farmhouse-kitchen comforts of Elizabeth Farm to the splendour of Regency dining at Elizabeth Bay House and the atomic-age modernity of the Rose Seidler House kitchen.
Interview I
Interview II
Program blog: