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Cold plates and steamed whiting
Oct 4–10, 2026
A mixed week that runs on cold plates: a braised leg of mutton and a pressed brisket, both of which eat cold for days afterwards, an eel mould set in its own liquor, a dressed crayfish salad, and a soft milk loaf for the Sunday.
This is a present-day menu assembled from historical cookbook records — the 1864 English and Australian Cookery Book and the 1893 Art of Living in Australia — and it is a source-led sampler, not a claim that this exact week is traditional or representative of how every Australian household ate. The recipes are adapted for modern kitchens, with quantities restated in modern units and the method compressed; the 1864 book is an English colonial book as much as an Australian one, and reads that way.
The Australian Table dinner week
The Australian Table dinner week
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Each dinner is adapted from a public domain record in the Open Recipe Archive collection; the card’s source link carries its original cookbook and record. These dishes reflect authentic period techniques and ingredients, organized into a practical weekly dinner plan.