|Fowlers - what's old is new again|
What goes around, comes around, is the old saying, and nothing could be truer than the use of glass bottles for preserving food. All our grandmothers had them and many had shining rows filled with fruits in their pantries, ready for the next dessert or breakfast.
In Stephanie Alexander's foreword to this fascinating book she says: 'At many of the Stephanie Alexander Kitchen Garden Program schools the crop from the trees in the orchard happens just as the school year finishes. It is the perfect moment to get out the preserving kit to bottle fruit, and make sauces and chutneys to get the year off to a flying start.'
Even if you only want to know the history of an era of food preparation in Australia, this is an interesting book. It takes you from the very earliest years when young Joseph Fowler arrived in Australia from the UK in 1912, with a Fowlers preserving unit in his luggage. Not at all what most emigrants would bring! The timing was right. Within twenty years, Australia was in Depression and any way to save money and preserve food was welcomed. Thriftiness was praised, and as many homes had fruit trees in the back yard or on their property, it was an ideal way to make use of the fruit which would otherwise go to waste.
It is now that the book gets really interesting. Rather than rolling out recipes from the old Fowler's books, the remainder of this volume is filled with today's recipes from today's chefs and food authorities. Stephanie Alexander shares her method of making pickled watermelon rind using the bottling unit, as well as a useful tomato passata. Rita Erlich supplies a garden marmalade, and George Francisco gives readers both a banana teacake and rosella jam. Alla Wolf Tasker from Lake House in Daylesford shares dill pickles, and Maggie Beer gives us her recipe for mustard apricots and mango chutney.
There are directions for fruit leathers, cordials, pickled onions, jellies and jams galore. Perhaps best of all are the treasured recipes from rural women, CWA members and those who annually place their prized product in the local agricultural show - and win!
Of course this is a cookbook, but it is much more. It's a slice of food history in Australia. It's a vigorous nod of thanks to the women on the land in early Australia. But most of all, it is a challenge to this generation to renew the skill of preserving food safely and tastily.
As Ann-Marie, a prizewinning cook at country shows, says: 'You know exactly what you have put in...if you are into healthy food, you should be looking at doing your own preserving too.'
Fowlers - what's old is new again, published by Fowlers Vacola Australia, 2015, hardcover, rrp A$ 39.95. ISBN 978-0-9943455-0-9.
- reviewed by Sally Hammond
- The Barber from Budapest & other stories
- Alla Fratelli
- Good life great food
- Dining with dragons
- Biota grow gather cook
- Falafel for breakfast
- Fried chicken & friends
- Food + beer
- For the Love of Food
- Courtyard Kitchen
- Bitton: A French Inspired Café Cookbook
- Food of the Southern Forests
- Australian Wine Vintages 2017
- Good Things magazine
- Delicious days in Paris
- Flavours of Melbourne
- Gourmet touring around Australia
- Australian legends of cooking
- Eat yourself beautiful
- The Burma Cookbook
- Gault Millau 2014 Sydney
- Dining Alone
- Dish it up
- Fired up Vegetarian
- Coffee Encounters
- Cook with Love
- From India
- Divine Vegan Desserts
- Food Lovers Guide to the World
- Food Shock
- Berry Hill
- Amalfi Coast Recipes
- A Greekalicious Feast
- A Sardinian Cookbook
- Complete Food & Nutrition Companion
- Bold Palates
- Great, Grand & Famous Champagnes
- Gourmand World Cookbook Award Winners
- Great, Grand & Famous Chefs and Their Signature Dishes
- Guide to Farmers' Markets Australia and New Zealand 2007
- Gourmet Pilgrim Italy
- Gourmet Rabbit
- Great Gourmet Weekends in Australia
- 1080 Recipes
- A Month in Marrakesh
- 300 Best Rice Cooker Recipes
- Amore and Amaretti
- And the Love is Free, mum - a life with recipes
- Antonia & Lucia
- Barcelona bound?
- Best-ever Baking Recipes
- Barista Techniques
- Beat Heat Eat
- Bécasse – Inspirations and Flavours
- Beyond the Great Wall - recipes and travels in the other China
- Bitton: A French Inspired Café Cookbook
- Buon Ricordo
- Byron, Cooking and Eating
- Christmas with Margaret
- Coffee Time!
- Cooking for Claudine
- Cuisine du Temps
- Dinner with the Butcher
- Four new food DVDs
- Dough: Simple Contemporary Bread
- Eat Your Words
- Everything but the Squeal, a year of pigging out in northern Spain
- Five Smart & Healthy books
- Flavours of Melbourne, A Culinary Biography,
- Food Safari
News FeedFeed Entries
India's best-kept secret - a state of excitement and mystery.
Fells and dales, gingerbread, shaggy sheep and weird standing stones.
Glasgow is shaking off its grey reputation.....
Still find all the food and fun of Central Taiwan ....
From the valleys to the seaside - sharing the surprises of South Wales.
Lovely green Kerala has a friendly welcome for everyone.
Listen to the podcast
Edinburgh, Scotland's capital city, is full of surprises!
Can't get enough of Singapore?
Why does dining on an island always seem so much better?
FIFTY places and foods you may (or may not!) recognise.
The world's BIGGEST war memorial. HINT: it's in Australia.
Meet the courageous Japanese city that is embracing the future.
The Blue Mountains have much to offer - summer or winter.
A cruise around south-east Asia uncovers some fascinating secrets.
So you thought throwing the wedding bouquet was strange....
If you like beer, this could be helpful when you travel.
Pack your Big Yellow Suitcase ...