About aussiecuisine

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So far aussiecuisine has created 50 blog entries.

Colonial menu

Viewpoints from Aussie Cuisine Again, we offer other examples of the high culinary level during the early colonial period. There is a clearly French influence in food, wine and service at that time. That influence created the platform on which the Australian Cuisine has developed. It is still a major pillar [...]

By | February 1st, 2017|Our Culinary Journey|0 Comments

Christmas Markets – 1841

Viewpoints from Aussie Cuisine The author writes: “Clearly, for those who could afford it, the range of food on offer in the colony was extensive – far more-so than we often give our forefathers credit for”. Contrary to general belief, Fresh Food Markets are not a recent fashion in Australia. They were [...]

By | February 1st, 2017|Our Culinary Journey|0 Comments

Being inspired by Frank Buckland…. with ideas for controlling Grey Squirrels and Canada Geese

Frank Buckland (1826-1880) was a free spirit in the World of Victorian Natural History. He was the eldest son of William Buckland, the Canon of Christ Church Oxford and later Dean of Westminster, and both his father and mother had a passion for plants and animals. This was a strong influence on Frank as he grew up and his love of Natural History did not abate during his career as a surgeon in The Life Guards.

By | December 14th, 2016|Our Culinary Journey|0 Comments

For the love of meat!

Worldwide we consume on average 34 kilos of meat per person per year. In Australia the statistic shows that we eat a whopping 90 kilos per person per year, nearly 3 times the worldwide average. Each year we eat about 7 kg of lamb, 20 kg of pork, 21 kg of beef and a staggering 42 kg of chicken per person.

By | December 14th, 2016|Produce|0 Comments