WHAT'S FOR TEA?

摘要

Take one wide brown land, throw in a few sheep, cattle and crops, bake for two centuries, mix in machinery, then sprinkle a world of spices on top and serve. IN ADELAIDE in the 1950s, my grandmother was our family cook, turning out such standards asshepherd's pie, lamb chops, and apple pie and custard. She cooked tripe in white sauce as a treat. I liked it. An after-school favourite was a South Australian speciality, jubilee cake (above). This was a teacake with dried fruit, which was iced and sprinkled with coconut. Sliced and buttered it was the best cake in the world.