Vegemite first hit Australian supermarket shelves in 1923, but it took a while to find its feet.
Academic rigour, journalistic flair
Articles on Australian culinary histories
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Teenage chef Debbie commenced her decade-long tenure at the Australian Women’s Weekly in July 1954 – and her recipes could help with your ‘matrimony prospects’.
From the Easter Show to the ‘busy lady’ competition in the Australian Women’s Weekly, we’ve been competitive cookers for over 100 years.
From Cantonese sausage on the goldfields, to mid-century sweet and sour pork, to today’s delicate xiao long bao, Chinese food in Australia has come a long way.
Australian cheese was once ‘vintage’ or ‘tasty’. Now we have a plethora of options. How did we get here?
Originally made with curry powders imported by British colonialists, Australia’s understanding of curry has come a long way.
When British colonials came to Australia, they stuck to their winter Christmas traditions of roast meats and plum puddings. But over the centuries, Australians found their own ways to celebrate.
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