The Forbes Museum’s kitchen space was abuzz with food memories last Wednesday, when Jacqui Newling – colonial gastronomer from Sydney Living Museums – was in town to talk food and history.
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Workshop participants gathered around the vintage table to share both their own food memories and look at some old recipes and menus from other eras.
Ms Newling explores history and heritage through food and the workshop included making butter to enjoy for afternoon tea.
It was as easy (and as much effort) as shaking a jar of cream with a rubber super ball in it – and the results were very tasty.
Traditionally, the butter would then have been salted and pressed – unsalted, it was known as sweet butter.
River Arts thanks sponsors Sydney Living Museums and Country Mile Motel.
