Together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken, Lecturer on cookery to the Technical College, Sydney.
n several occasions this has necessitated journeys out of Sydney on the writer's part. With the object of making inquiries into the fish supply of Melbourne, also, a special visit was paid to that city. And further, in order to gain an insight into vineyard work and cellar management, an instructive time was passed at Dr. T. Fiaschi's magnificent Tizzana vineyard on the Hawkesbury River.
It may seem to savour somewhat of boldness, yet I hazard the opinion that the real development of Australia will never actually begin till this wilful violation of her people's food-life ceases. For let us suppose that the semi-tropical character of our Australian life was duly appreciated by one and all. If such were the case--and I would it were so--there would be a wonderful change from the present state of affairs. But as it is, the manners and customs of the Australians are a perpetual challenge to the range of temperature in which they live. Indeed, the form of food they indulge in proves incontestably that they have