1788 to 1914

These are recipes from the period between 1788 (the year of the first permanent European settlement in Australia) and 1914 (the start of World War 1). During this period, Australian cooking and food was divided between urban and rural / remote. People in the larger towns and cities generally had access to a wider range of food than did people in small towns and on farms and cattle or sheep properties. They also usually had more sophisticated cooking facilities. Farmers and remote property owners often had to be self-sufficient because of economic or environmental reasons and so had to develop recipes that made use of whatever ingredients that could be grown locally or stored for long periods of time.