72 page soft cover booklet 'The Pubs - Bendigo's Hottest Places to Cool Down'. A summary of 50 pubs with sepia photos. Published 1994 by Bendigo Skillshare Each pub is listed with type of drinks, food, entertainment, accommodation, etc.Bendigo Skillshare

Green triangular banner. H. M. Leggo in white letters at the top, then in yellow Super quality pure food products ''Have pride of place in the pantry'' H.M. leggo &Co. ltd. Bendigo & Melbourne. Founded 1881 Dietetic Specialities.business, retail, h. m. leggo

Large round rattan Chinese food basket with lid and handle (6.5 cm).Double layer of woven can and bamboo, inner section in herringbone pattern and outer layer in horizontal pattern. Red and green decoration around the basket and on the handle.domestic equipment, food storage & preservation, chinese

The Kew Lions Club was formed in 1954 under the auspices of the Melbourne Lions ClubArthur Henry Dear was an employee of the City of Kew, acting as Hall Keeper of the Kew Recreation Hall in Wellington Street, and later the new Kew City Hall in Cotham Road. The Arthur Dear Collection contains memorabilia - tickets, programmes, invitations - as well as his identification badge. Items in the collection dates from the 1940s to the 1960s. Special programme held to on 1 May 1954 in the Kew Recreation Hall in recognition of the formation of the Kew Lions Club. The programme includes lists of officers, staff, and charter members. The food served on the night is described as well as the entertainers. 8 pp.arthur dear collection, lions club of kew, kew recreation hall - wellington street -- kew (vic.)

This vintage meat press would have been used for pressed tongue in the 1950's. A vintage 1950's three piece Cook-N-Press CastAlloy brand metal rectangular meat press. It has a flat detachable metal plate at the top which when screwed presses the food within. It was used as a tongue press. 'Cook-n-Press A Product of CastAlloy Ltd'kitchen equipment, kitchenware, food press, meat press

A “Bill of Fare” is a menu or list of food offered for a meal. This Bill of Fare from the sailing ship Schomberg is handwritten in pen in hard-to-read script on the printed pages specifically for the Schomberg ship, of the Black Ball Line of Australian Packets. (‘Packets’ were vessels that had a regular trade run of cargo, passengers and mail; the sailing ship Schomberg was designed for long voyages between England and Australia.) These menus posed a puzzle as they have the handwritten dates of, May 10 and 12, 1856, by which time the Schomberg had sunk (she sunk on December 26, 1855). The donor of these pages of Bill of Fare is a stamp collector from Melbourne. He came across the menus in a package that he bought in 1980 at a stamp auction in Tasmania. He decided to give the menus to Flagstaff Hill this year during his annual family holiday in Warrnambool. A 1981 newspaper article about this donation included an interview with Flagstaff Hill’s curator Mr Peter Ronald, who said that the stationery of these menus is genuine. He went on to say that there would have been much stationery printed for use on the Schomberg although she sank on her maiden voyage. These menus could have been written at a dated late because the surplus Schomberg stationery could have been used for menus on other ships. We will probably never be sure of the answer but none-the-less the pages are still connected to the Schomberg. Below is what we believe the menu consists of although some of the writing is indecipherable - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - (first menu) Roast Mutton Boiled Mutton? Ox Tail Mulligatawny? Or possibly Ox Tail Vegetables? Mutton Pies? ------------------------------- Vegetables Potatoes ---------------------------------- Dessert Fruit Puddings? Saturday May 10, 1856 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - AND - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - (second menu) Boiled Mutton Roast Mutton? Roast Geese? Ox Tail?? Calves Head Broth? ------------------------------- Vegetables Potatoes ------------------------------- Dessert Tarts? Rice Pudding? ?...Maids?? Monday May 12, 1856 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Background of “SCHOMBERG” When SCHOMBERG was launched in July, 1855, she was considered the “Noblest ship that ever floated on water.” SCHOMBERG’s owners, the Black Ball Line (one of three companies by that name), commissioned the ship for their fleet of passenger liners. She was built by Alexander Hall of Aberdeen, UK at a cost of £43,103. She was constructed with 3 skins: one planked fore and aft, and two diagonally planked, fastened together with screw threaded trunnels (wooden rails). Her first class accommodation was luxurious: velvet pile carpets; large mirrors; rosewood; birds-eye maple; mahogany; soft furnishings of gold satin damask; an oak-lined library; and a piano. Overall she had accommodation for 1000 passengers. SCHOMBERG’s 34 year old master, Captain James ‘Bully’ Forbes, had promised Melbourne in 60 days at the launch, "with or without the help of God." James Nicol Forbes was born in Aberdeen in 1821 and rose to fame with his record-breaking voyages on the famous Black Ball Line ships MARCO POLO and LIGHTNING. In 1852 in the MARCO POLO he made the record passage from London to Melbourne in 68 days. There were 53 deaths on the voyage but the great news was of the record passage by the master. In 1954 Captain Forbes took the clipper LIGHTNING to Melbourne in 76 days and back in 63 days, this was never beaten by a sailing ship. He often drove his crew and ship to breaking point to beat his own records. He cared little for the comfort of the passengers. On this, the SCHOMBERG’s maiden voyage, he was going to break records. SCHOMBERG departed Liverpool on her maiden voyage on 6 October 1855 flying the sign “Sixty Days to Melbourne”. She departed with 430 passengers and 3000 tons cargo including iron rails and equipment intended to build the Melbourne to Geelong Railway as well as a bridge over the Yarra from Melbourne to Hawthorn. She also carried a cow for fresh milk, pens for fowls and pigs, and 90,000 gallons of water for washing and drinking. SCHOMBERG also carried 17,000 letters and 31,800 newspapers. The ship and cargo was insured for $300,000, a fortune for the time. The winds were poor as she sailed across the equator, slowing SCHOMBERG’s journey considerably. Land was first sighted on Christmas Day, at Cape Bridgewater near Portland, and Captain Forbes followed the coastline towards Melbourne. Forbes was said to be playing cards when called by the Third Mate Henry Keen, who reported land about 3 miles off. Due in large part to Forbes regarding a card game as more important than his ship, SCHOMBERG eventually ran aground on a sand spit near Curdie's Inlet (about 56 km west of Cape Otway) on 26 December 1855, 78 days after leaving Liverpool. The sand spit and the currents were not marked on Forbes’s map. Overnight, the crew launched a lifeboat to find a safe place to land the ship’s passengers. The scouting party returned to SCHOMBERG and advised Forbes that it was best to wait until morning because the rough seas could easily overturn the small lifeboats. The ship’s Chief Officer spotted the steamer SS QUEEN at dawn and signalled it. The master of the SS QUEEN approached the stranded vessel and all of SCHOMBERG’s passengers and crew were able to disembark safely. The SCHOMBERG was lost and with her, Forbes’ reputation. The Black Ball Line’s Melbourne agent sent a steamer to retrieve the passengers’ baggage from the SCHOMBERG. Other steamers helped unload her cargo until the weather changed and prevented the salvage teams from accessing the ship. Later one plunderer found a case of Wellington boots, but alas, all were for the left foot! Local merchants Manifold & Bostock bought the wreck and cargo, but did not attempt to salvage the cargo still on board the ship. They eventually sold it on to a Melbourne businessman and two seafarers. In 1864 salvage efforts were abandoned after two men drowned when they tried to reach SCHOMBERG. Parts of the SCHOMBERG were washed ashore on the south island of New Zealand in 1870, nearly 15 years after the wreck. The wreck of the SCHOMBERG lies in 825 metres of water. Although the woodwork is mostly disintegrated, the shape of the ship can still be seen due to the remaining railway irons, girders and the ship’s frame. A variety of goods and materials can be seen surrounding the wreck, by divers. Flagstaff Hill holds many items salvaged from the SCHOMBERG including a ciborium (in which a diamond ring was concealed in concretion), communion set, ship fittings and equipment, personal effects, a lithograph, tickets and photograph from the SCHOMBERG. These Bills of Fare are significant due to their connection to Flagstaff Hill’s collection of artefacts from the Schomberg, which is significant for its association with the Victorian Heritage Registered shipwreck S612. The collection is primarily significant because of the relationship between the objects, as together they have a high potential to interpret the story of the Schomberg. The Schomberg collection is archaeologically significant as the remains of an international passenger ship. The shipwreck collection is historically significant for representing aspects of Victoria’s shipping history and its potential to interpret sub-theme 1.5 of Victoria’s Framework of Historical Themes (living with natural processes). The collection is also historically significant for its association with the shipwreck and the ship, which was designed to be fastest and most luxurious of its day. The Schomberg collection meets the following criteria for assessment: Criterion A: Importance to the course, or pattern, of Victoria’s cultural history. Criterion B: Possession of uncommon, rare or endangered aspects of Victoria’s cultural history. Criterion C: Potential to yield information that will contribute to an understanding of Victoria’s cultural history. Menu, or Bill of Fare, on cream coloured stationery from the sailing vessel “Schomberg”. Two rectangular pieces of paper, each bears the printed words “Black Ball Line of Australian Packets, Bill of Fare, Ship, Schomberg”, a printed symbol of the Black Ball line (a black ball on a red flag) and a decorative border. Both pages are handwritten, in similar but different sized writing, with a Bill of Fare and a date, Page (1) dated May 10th 1856 and (2) dated May 12th ’56, (Both dates are AFTER the Schomberg sank in December 26th 1855.) Both pages have three fold lines spaced across their width. To be used for the return voyage.Printed on the pages ““BLACK BALL LINE OF AUSTRALIAN PACKETS.” “Bill of Fare, / SHIP / “SCHOMBERG”.” Handwritten list of food, and on one page “Saturday May 10 1856” and on the other page “Monday May 12” warrnambool, peterborough, shipwrecked coast, shipwreck coast, flagstaff hill maritime museum, flagstaff hill maritime village, maritime museum, great ocean road, flagstaff hill, sailing ship schomberg, shipwreck schomberg, black ball line of australian packets, bill of fare schomberg, menu schomberg 1856, food mid-1800’s, food on ships mid-1800’s, menu, may 10, 1856, may 12, 1856

This work is all about Country for Wadawurrung people, the lay of the land, food crops and the abundant recourses which sustains the Wadawurrung people. Again I have used traditional patterns and made reference to Wallaby Grass and Murnong staple foods for Wadawurrung people.Painting of river and grassland from above. Green, blue and brown used.On back left bottom corner - J.Murray.Jones 2019 'Corio'corio, wadawurrung, murnong

Part of the Food, clothing and other rationing post WW2 Australia..1) .2) .3) Clothing ration cards 1948, card, light fawn colour, all print in red, each folds in half, top left has details from the director of rationing Melbourne, space for name and address of recipient, each card has a differant number, all cards are numbered 1 - 56..1) “A859581”, “Guiney Kathleen M, 126 Sternberg St Bgo”. .2) “A859582”, “Guiney Genevieve , 126 Sternberg St Bgo”. .3) “A859583”, “Guiney Margarette, 126 Sternberg St Bgo”ration cards, clothing,

These items were used to send food parcels to troops overseasCircular metal tin with lid. Wattle style pattern on side; willow in relief on lid.Manufacturers stamp on base: Willow/made in Australiadomestic items, containers, foodstuffs

Of interest below the title of the restaurant are the words "This joint is Dinkum"". "Special prïces for glorious soldiers.This is a breakfast menu for this Cairo Restaurant. The paper is light brown, the printing is in black ink. There is th U.K. Coat of Arms, displayed above the menu and prices. It also has a few small lines for full dinner, dinner, afternoon tea.There is nothing printed on the back of the sheet.cairo, menu, food, restaurant

Port of Portland Authority archivesFront: (no inscriptions) Back: (no inscriptions)port of portland archives, cargo, food, frozen

Port of Portland Authority archivesFront: (no inscriptions) Back: (no inscriptions)port of portland archives, cargo, food, frozen meat

A cream menu with silver print and a silver butterfly made out of special paper attached to the front cover. On the front cover are the words, 'MENU' and 'Wooriwyrte.' Inside is the menu.lydia chancellor, collection, food, menu

Hardcover w/ Dust JacketCard dinner invitation from Elisabeth, 4 Dec 1984 to Patriciafood, salad dishes, recipes, walsh st library

From the 1860's - 1930's various companies called their enamelware products by their own unique names, e.g. graniteware and agateware. The enamel coating put an end to metallic tasting food and prevented rust from contaminating food. It did scratch and chip easily.A large white enamel water jug or pitcher with a dark blue handle and dark blue trim around the rim. It may have been used in the bedroom for washing oneself or in the kitchen.enamel, metal, water pitcher, jugs

From the 1860's - 1930's various companies called their enamelware products by their own unique names, e.g. graniteware and agateware. The enamel coating put an end to metallic tasting food and prevented rust from contaminating food. It did scratch and chip easily.A large white enamel water jug or pitcher with a dark blue handle and dark blue rolled trim around the rim. It has a looped scroll handle attached at the bottom by one nail and two at the top. It may have been used in the bedroom for washing oneself or in the kitchen.enamel, metal, water pitcher, jugs

The ice chest kept food cold prior to kerosene and later domestic electric refrigeration. A large block of ice was delivered twice weekly wrapped in hessian and carried on the shoulder of the ice man. The block was placed in the top of the chest and food on the shelves below. Melting ice was drained into a tray at the bottom. The chest was lined with galvanised iron or more expensive porcelain. The ice chest might be insulated with cork or other materials. An effective method of keeping food for a household situated near iceworks.wooden two door. Ice chest compartment door opens; bottom section nailed shut, unopenable. On Casters. Water tray missing. Ice compartment contains drain tray. Hole in base under ice tray. Pipe to drip tray (not visible). Cast hinges crystallisingFoys Melbice chest, early refrigeration, churchill island heritage farm

Starting in the 18th century, glassworks in English port towns like Bristol, London, Sunderland, and Newcastle began producing hollow glass rolling pins. They were originally produced for sailors to give to loved ones, particularly young women they were hoping to woo for marriage. Plain, clear glass rolling pins became a common kitchen item in the first half of the 20th century as they were seen to be more easily cleaned that wooden ones.This item is an example of a once commonly used kitchen item.A moulded clear glass cylinder rolling pin with glass handles at each end. It is hollow and can be filled with cold or warm water to better roll a preferred food. There is no stopper at one end. It is marked with M at one end (probably indicating size).one one end - Mdomestic kitchen glass rolling-pin,

One of a collection of photographs of 8th/13th Victorian Mounted Rifles Regiment between 1948 and 1951.One of a collection of photographs of 8th/13th Victorian Mounted Rifles Regiment between 1948 and 1951.Black and white photograph of soldiers being served food. All are wearing work dress and khaki drill berets. All are carrying mess tins. One of a collection of photographs of 8th/13th Victorian Mounted Rifles Regiment between 1948 and 1951.1. Laurie Melgard ( Lt.) military, rations, training, meal, uniform

The 8th/13th Victorian Mounted Rifles was raised as a regiment of the Royal Australian Armoured Corps on 1 May 1948 with Headquarters in Melbourne and squadrons in Sale, Benalla/Wangaratta and Albury. In 1955 Regimental Headquarters moved to Wangaratta and a second squadron was located at Albury. The Sale squadron transferred to 4th/19th Prince of Wales’s Light Horse. In 1977 8/13 VMR Regiment was reduced to an independent squadron A Squadron 8th/13th Victorian Mounted Rifles and in 1991 was linked with 4th/19th Prince of Wales’s Light Horse forming the VMR Squadron of that regiment.Unique collection of photographs showing the first years of an armoured regiment of the post-Second World War era Citizen Military Forces showing equipment, uniforms, training and social activity and some personalities.Black and white photograph of group of soldiers holding mess tins and mugs waiting for food. Wearing khaki drill jackets and trousers - no webbing, cloth berets.One of a collection of photographs of 8th/13th Victorian Mounted Rifles Regiment between 1948 and 1951." 1. Russ Keighran, 2. Ron Singe "

Cast iron food mincer for seeding raisins, with handle & screw attachment for securing to bench or table, black wooden handle. Marked Landers Frary & Clark New Britain Conn. USA. Pat Nov 24.96 Wet the Raisins No 4 Crown.Landers Frary & Clarkdomestic equipment, food preparation, raisin seeder, k195

Silverski was built c1979, replacing the old Runaway Lodge which had been built in the mid -1960s and operated by Mike Potucek and Luey Sustac. It has been developed significantly since that time, and continues to operate in 2024 as part hotel and part penthouse apartments.This menu is significant because it comes from a popular restaurant and accommodation establishment in Falls Creek, Victoria. A two page menu from Silverski's Charcoal Grill Restaurant. The first page is the WIne List whilst second page lists food options. The menu is enclosed in a fawn coloured plastic binder embossed with the restaurant name and a serviette, knife and fork.silverski falls creek, falls creek restaurants, accommodation falls creek