Colonial Gastronomy: Pickled, Potted and Preserved

Pickling, potting and preserving were everyday kitchen duties in colonial households.

Rediscover some lost domestic arts from the days before refrigeration as we explore the 'smaller offices' of the Wentworth family kitchen - the dairy and larder at Vaucluse House.

Make butter in the dairy, learn how to corn your own beef following a recipe from 1845, tour the kitchen garden and make salt preserved lemons to take home.