2014 marks the 150th anniversary of the first Australian cookery book, published in 1864.
The English and Australian Cookery Book: cookery for the many, as well as for the upper ten thousand was written by Edward Abbott from Tasmania. He is described as an Australian aristologist, derived from aristology, the art of dining.
This seminal book, a copy of which is held by the State Library of New South Wales, is an important source in understanding the emergence of a distinct Australian food culture.
Recipes include both truly Australian colonial dishes such as the Kangaroo Steamer and Slippery Bob, a dish of kangaroo brains fried in emu fat, as well as traditional English fare, plus the exotic Hundred Guinea Dish, which had only been served at the royal table.
An online version is available through the National Library.