Colour photograph of two women serving food

Owned by donor Pat Richardson's mother Vera McDowell(nee Edwards) of Forest Hill.Silver plated cake server. Scissor action, flat spoon with three pronged top piece. Fine engraving.food serving, table cutlery

A colour slide of a cake stall at a fete at Legacy House in Swanston St in 1959. There two ladies serving behind a table of food. Was with many other slides taken in the 1950s and 1960s. The slides have been photographed to make digital images and moved to archive quality sleeves. In many cases the original images were not well focussed and the digital image is the best available.A record of fetes being held at Legacy House.Colour slide of people serving food at a fete in Legacy House, in a brown Super Anscochrome cardboard mount.Printed in red ink 'ANSCOCHROME / View from this side / Made in Australia". Handwritten in blue pen "Cake Stall ILC Fete 1959". Imprinted by indentation "JUL 59". Imprinted with black ink '12'.ilc, fete

Serving of meals at Sandhurst Boys Centre, showing cook & residents serving food to boys in an industrial kitchen setting.bendigo, institutions, sandhurst boys centre, cateringservices;

Large families served food on platters such as this. A very large damaged vintage Japan black metal oval tray. It would have been used for serving food.serving platters, kitchen equipment

These platters were used for serving food to the family.Two oval vintage and one rectangular white ceramic serving platters with three red stripes around the rim.serving dishes, platters, large platters

Large families served food on platters such as this. This platter came from the home of Mrs William Mitchell senior. A very large vintage Japan black metal oval tray with a faded golden coloured leaf pattern surrounding the edges of the rim. It would have been used for serving food.serving platters, kitchen equipment

Sturdy cast iron and later, aluminium ladles were useful for scooping food or serving soup. Cast iron ladles were used as industrial tools too, by blacksmiths and for other uses. Nowadays they are for decorative display. Aluminium ladles became common in the 1940's - 1970's as they were more affordable. Care had to be taken when cooking with acidic foods such as tomatoes and vinegar as pitting could result.Two soup ladles for kitchen use. 0ne is aluminium with a hook at the end of the handle to hang it. The handle is riveted onto the scoop. The second ladle is cast iron with an open loop at the end of the handle to hang it. It has a pouring lip.Nonecooking equipment, cooking, ladles

Part of equipment issued to all soldiers on front line to be used for both serving food and drink. Belongs to Captain Brian Clerehan VX 91862 who enlisted 29/3/43 and was discharged 17/7/46 from 2nd New Guinea Infantry Batt.1. Light brown canvas carry bag for two metal bowls. Fold out piece with metal stud to open/close and metal hooks on back to attach to kit. 2. Silver metal bowl approx .6 litre capacity with metal folding handles - oval in shape. 3. Silver metal bowl approx 0.5 litre capacity with metal folding handles and oval in shape. Small folding ring attached to bottom. Smaller bowl sits inside bigger bowl sitting in canvas container.2. Has engraved between handles "D^D" & "VD".mess kit, equipment, ww2

This children's eating utensil is believed to belong to the household of Chiltern writer and historian, W.C. Busse. The level of tarnish and the mark 'EPNS' may indicate it is electroplated. The blade also contains the maker's mark 'APEX', which was used by John Biggin & Co, Sheffield, United Kingdom. Pushers such as these were a common utensil in Victorian and early twentieth-century households. They were used to help children too young to use knives learn to eat politely at the table - the blunt blade was used to push food onto the fork. Pushers could also be used to pull food from a serving platter onto an individual plate. Wilfred Clarence Busse was born in Chiltern in 1898. He went to school at Wesley College in Melbourne, studied law at the University of Melbourne and became a barrister. Additionally, after spending time on a Victorian station in his early twenties, he wrote two historical novels about bush life. His first novel was 'The Blue Beyond: a Romance of the Early Days in South Eastern Australia', written in 1928 and published in 1930. Busse's second novel was titled 'The Golden Plague: A Romance of the Early Fifties'. The judges of the Henry Lawson Society's T.E. Rofe competition to advance Australian literature unanimously awarded it the Gold Medal in 1931 for the best historical novel of 1930. Newspaper articles about the award mention the writer's meticulous documentary and oral history research regarding life on the Gold Fields in the 1850s. It became a best-seller. Busse also wrote a series of articles about local history for "The Federal Standard" newspaper in Chiltern. He was a member of the Chiltern Athenaeum. He died in 1960.This child's eating utensil is significant for the detail it conveys of ordinary domestic life in the household of a significant Victorian writer with special reference to Chiltern and the surrounding region. It may also be significant in understanding the customs and practices of English-speaking nations in the early Twentieth Century. The object is a metal food pusher, a child's eating utensil with a blunt lozenge at right angles to the handle. The metal is tarnished, indicating that it may be silver or silverplated. APEX EPNS AI w.c. busse, wilfred clarence busse, chiltern, indigo shire, north-east victoria, gold fields, gold mining, gold rush, table manners, etiquette, children, childhood, john biggin & co, sheffield, golden plague, blue beyond, historical fiction, 1930s, 1850s, t.e. rofe, henry lawson society, electroplate, tableware, cutlery

In 1977, artist Annette Meikle undertook a commission to illustrate a book recording stories of places and people in the Bayside area. It was published in 1978 as Sandringham Sketchbook, with text by Elizabeth Waters. The sketches were intended to record remaining examples of Bayside’s early architecture and environment, as well as reflect newer architectural changes. Meikle went on to donate 22 of these sketches to Bayside City Council in 2003. Semco Park was a model of exemplary modern business in the 1920s. Located on Cheltenham Road, Black Rock, then considered to be an outer suburb, the property was home to Semco, a manufacturing and importing business of paper goods and cotton fabric items. The business’s governing director, Charles Mylius, wanted a firm that treated staff with fairness, created healthy and spacious working sites and offered recreational facilities. The site contained a factory as well as three houses for staff, a park with lawns, trees and flowerbeds, a cricket oval and a canteen serving hot food. Staff enjoyed soft background music played in the factory, and benefited from a superannuation scheme. Semco Park was sold to developers in 1977 but the business continued until the early 1990s with the office moving to Mulgrave, while factory work shifted to New Zealand.Annette Meikle, Semco Park 1977, ink and watercolour, 25.8 x 35.7 cm. Bayside City Council Art and Heritage Collection. Donated by the artist, 2003annette meikle, sandringham sketchbook, elizabeth waters, semco park, semco, cheltenham road, black rock

These three badges all bear the phrase " For Our Fighting Men" and were sold to raise funds for Australian servicemen's comforts in World War One. The funds would have been used to send food and amenities parcels to those serving overseas, to provide assistance to those soldiers who had returned to Australia or were serving within Australia. The funds from the sale of these badges were directed to the Australian Comforts Fund which was an organisation formed in August 1916 from the amalgamation of the State groups formed to provide assistance to those serving in World War One. These badges are of interest as examples of those made and sold in Australia during World War One to provide comforts for Australian servicemen..1 Circular metal and enamel badge. The front features the Australian flag on a red background surrounded by a white annulus and a pale blue ring with text. There are rust marks on the surface.The reverse has a pin clip. .2 Identical to .1 but very discoloured and faded. .3 Circular metal and enamel badge. The front features a the head and shoulders of an Australian soldier in uniform with a slouch hat and a gun with bayonet fixed against a background of the Australian flag. Inside the outer rim of pale gold is a white ring with red text. There is a pin clip on the reverse. .1 FOR OUR FIGHTING MEN .2 Identical to .1 .3 OUR FIGHTING MEN AUSTRALIAN.COMFORTS. FUNDaustralian comforts fund

This plate was used for serving carved meat at the dining table. This serving meat plate/platter dates to the 1914 to 1930's period in time. Generally fine bone china and crockery was imported. Pieces like this tray were often considered to be "good" crockery for use on special occasions.The item is an example of a piece of china used by local families in the early 20th century. It also has aesthetic significance.A large meat carving plate with a floral design around its rim. The plate is white china with pink and blue painted flowers. The edge is scalloped and painted with a gold edging.Underneath - H 4.....?domestic kitchen crockery, serving-plates platters food-preparation

Food/Personal items sent by family to troops serving overseas. Hand made cotton bags were completely sealed. Overseas address was simply made out to "Abroad"Food, personal items and presents were sent by the family or friends to serving troops overseas. Canvas/Cotton bag hand sown together with black cotton.VX 18968 Dvr N.E. Morris A Section no1 Echelon 7th Division A A S C Supply Column 2nd AIF Abroad From M. L. Morris Wilson St Cheltenham Melbourne Australia (Identical information Written on both sides of the bag.parcel present cotton bag vx 18968 morris 2aif 7 division cheltenham

A group of serving cutlery, including spoons and forks.Five pieces of EPNS serving cutlery.EPNScutlery, food servers

This photograph was taken at the Mission to Seafarers, Melbourne, from the Celia Little Room looking into the kitchen. It was published in the Port of Melbourne Quarterly (July-September 1959) held in the Mission's archives. The little girl is Rosamond Kent, granddaughter of Padre Oliver.Frank Leslie Oliver served as chaplain at the Mission to Seafarers Melbourne for 30 years from 1930 - 1960, including time served as chaplain with the Royal Australia Navy aboard HMAS Australia. He was a live-in chaplain and was supported by his entire family, including wife Moira, for whom a memorial window exists in the chapel. It shows the contribution of the members of the Ladies Harbour Lights Guild providing the comfort of home to visiting seafarers.Black and white photograph of four women plating up and serving several meals in the Mission to Seafarers kitchen. They are being assisted by a young girl, Rosamond Kent (daughter of Beverley and Robin Kent - Beverley was the only daughter of the Revd. Frank and Mrs. Moira Oliver), who is holding a white jug in her right hand. She is positioned on the right of one of the women, who is on the furthest right of the photograph. The woman on the far right is wearing a string of pearls. The three women that can be seen from the waist up are wearing nice clothes, two with aprons (one is hidden by Beverley Kent). The head of the fourth woman is the only part of her that can be seen as she is positioned behind the woman on the left-hand side.On the back of the photograph there are two names: one is undecipherable and the other says 'Ro Kent' to signify Beverley Kent. There is also a number 5 in the top left corner with what appears to be a tick underneath it.kitchen, food, vinegar, mission to seafarers, celia little room, ladies harbour lights guild, pearls, aprons, plates, jugs, necklace, lhlg, children, rosamond kent

Female Relative Badges were issued to the nearest female relative (usually wives or mothers) of those who engaged in active service overseas during the First and Second World Wars. Two Female Relative Badges were issued during the First World War. One was issued to the nearest female relative of soldiers, airmen, nurses, and masseuses who left Australia for active service abroad; the other to the nearest female relative of members of the Royal Australian Navy (RAN) who had enlisted for general naval sea service for at least a period of the war, and who performed service outside Australian waters. A bar was suspended below the badge to indicate additional relatives involved in the war effort. The Female Relatives Badge was promulgated under Military Order 280 of 1917 and superseded by Military Order 1818 of 1918. (Australian War Memorial )So many Moorabbin Shire young men volunteered to serve in 1st AIF during WW1 . This caused great hardship for farming families especially due to the heavy manual labour that the Women had to undertake to maintain food production for Australia and overseas . This medal may be associated with Alonzo Sheldrake Box who served at Gallipoli and France Circular Silver medal with Crown , Blue engraving and pin clasp on back . A silver bar is attached Around edge ; Issued by Dept. of Defence to Women of Australia Centre cut out : A I F On Bar : For Duty Done On Back : Stokes & Sons 57691world war 1914-18, moorabbin shire, early settlers, pioneers, box alonzo, box william, australian military medals, anzac, gallipoli, sheldrake martha, box elizabeth, box mary louisa, closter mary, war memorials, a

AMF Operational Ration This ration pack was developed by Sir Stanton Hicks. It contained three meals, each waterproofed (a vital consideration for the tropics), which offered a balanced selection of meat, vegetables, fruit and vitamin supplements. Before the development of this ration pack, Australian soldiers were supplied with quantities of preserved food that were difficult for a man to carry and divide, and which often did not provide a nourishing diet. Sir Cedric Stanton Hicks (1892-1976), university professor and army catering officer, was born on 2 June 1892 at Mosgiel, New Zealand. University of Otago (B.Sc., N.Z., 1914; M.Sc. Hons, 1915; M.B., Ch.B., 1923) 1916-18 Hicks served as a non-commissioned officer in the New Zealand Expeditionary Force and he assisted Professor J. K. H. Inglis in the synthesis and production of Chloramine-T for use against meningitis among the troops. Hicks was appointed government analyst in 1918. On a Fellowship 1923, he travelled to England and studied at Trinity College, Cambridge (Ph.D., 1926) and caried out research in Switzerland, Germany and the United States of America. 1927 he was appointed to the new chair of physiology and pharmacology at Adelaide University, which he was to hold until 1957. During the Depression he studied the dietary patterns of five hundred families receiving relief. 1940 Hicks was appointed temporary captain, Australian Military Forces, and performed part-time duty as catering supervisor. Moved to Melbourne as chief inspector of catering, he began a campaign for applying scientific principles to the feeding of troops. 1943 the Australian Army Catering Corps was formed. Hicks altered the basis of the allowance for military rations from a monetary to a nutrient entitlement, improved the pay and promotion opportunities of cooks, established schools of cooking and catering, devised new methods for preparing food, supported the service's adoption of the Wiles steam-cooker, and designed jungle-patrol, emergency and air-drop rations. His 'Who Called the Cook a Bastard?' (Sydney, 1972) gave an account of his experiences in military catering.Men from most families in the City of Moorabbin area served in the Australian Military Forces during World War 2.A tin container , khaki colour, used for the storage of a food ration item for a soldier serving in the Australian Military Forces World War 11.TURN KEY ← TO OPEN CAN / diagram of key / A.M.F. / OPERATION/ RATION/ 02 / D↑Dworld war 11, australian military forces, sir cedric stanton hicks, army catering corps, soldier rations, food supplys, australian diggers, food preservation

The International Committee of the Red Cross was formed in 1862. Initially its purpose was to try and find ways of overcoming the inadequacy of army medical services so as to alleviate the suffering of those wounded in armed conflict. Over time it has extended its work to include many forms of humanitarian aid in times of peace and war. The Australian Red Cross Society (ARCS) was formed just after the outbreak of the First World War in August 1914, originally as a branch of the British Red Cross. It is especially remembered in the provision of “comforts” for soldiers overseas. Enormous sums of money were raised, and thousands of women volunteers contributed their time by making vast quantities of clothing: socks, vests, mittens, mufflers, pyjamas and a variety of linen. Items were sent to headquarters located in the state capitals, often using government houses as depots, where, after being sorted and packed by yet more volunteers, they were sent to Britain or the front. The effect of this work for the recipients was to bring comfort in its truest sense, for a seemingly trivial gift of a bar of chocolate of a pair of dry socks could bring the most profound relief for a soldier on the Western Front. From the date of its inception until the armistice the ARCS dispatched 395,695 food parcels and 36,339 clothing parcels Between 1914 and 1918 more than £3,500,00 was collected and spent on Red Cross services to the Australian Forces and Empire Forces. During WW1 and WW2 Red Cross raised funds selling buttons.Early settlers in Moorabbin Shire held fundraising events for the support of Red Cross Victoria and made cakes and knitted socks, gloves and scarves for distribution to serving men and women Metal buttons with printing on themRed Crossred cross, fund raising buttons, wwi, wwii, french red cross, british red cross, market gardeners, early settlers, moorabbin shire, bentleigh, cheltenham, caulfield repatriation hospital

Naturally, we tend to take commonplace objects for granted, because they have always been there. Yet how many of you actually have thought “hey, where do forks come from?” Well, it takes one trip to China and a 3-year-old laughing at your face because of your desperate attempt to eat with chopsticks to finally appreciate something so ordinary such as a fork. So, where do forks come from? The early history of the fork is obscure. As a kitchen and dining utensil, it is believed to have originated in the Roman Empire, as proved by archaeological evidence. The personal table fork most likely originated in the Eastern Roman (or Byzantine) Empire. Its use spread to what is now the Middle East during the first millennium AD and then spread into Southern Europe during the second millennium. It did not become common in northern Europe until the 18th century and was not common in North America until the 19th century. Carving fork from 1640. Source: Wikipedia/Public Domain Carving Fork from 1640. Source: Wikipedia/Public Domain Some of the earliest known uses of forks with food occurred in Ancient Egypt, where large forks were used as cooking utensils. Bone forks had been found on the burial site of the Bronze Age Qijia culture (2400–1900 BC) as well as later Chinese dynasties’ tombs.The Ancient Greeks used the fork as a serving utensil. Read also: Steven Spielberg to Remake the Classic Musical ‘West Side Story’ In the Roman Empire, bronze and silver forks were used. The use varied according to local customs, social class and the nature of food, but forks of the earlier periods were mostly used as cooking and serving utensils. The personal table fork was most likely invented in the Eastern Roman (Byzantine) Empire, where they were in everyday use by the 4th century (its origin may even go back to Ancient Greece, before the Roman period). Records show that by the 9th century a similar utensil known as a barjyn was in limited use in Persia within some elite circles. By the 10th century, the table fork was in common use throughout the Middle East. Bronze forks made in Persia during the 8th or 9th century.Source: Wikipedia/Public Domain Bronze forks made in Persia during the 8th or 9th century.Source: Wikipedia/Public Domain The first recorded introduction of the fork to Western Europe, as recorded by the theologian and Cardinal Peter Damian, was by Theophano Sklereina the Byzantine wife of Holy Roman Emperor Otto II, who nonchalantly wielded one at an Imperial banquet in 972, astonishing her Western hosts.By the 11th century, the table fork had become increasingly prevalent in the Italian peninsula. It gained a following in Italy before any other Western European region because of historical ties with Byzantium and continued to get popularity due to the increasing presence of pasta in the Italian diet. At first, pasta was consumed using a long wooden spike, but this eventually evolved into three spikes, design better suited to gathering the noodles. In Italy, it became commonplace by the 14th century and was almost universally used by the merchant and upper classes by 1600. It was proper for a guest to arrive with his fork and spoon enclosed in a box called a cadena; this usage was introduced to the French court with Catherine de’ Medici’s entourage. In Portugal, forks were first used at the time of Infanta Beatrice, Duchess of Viseu, King Manuel I of Portugal’s mother around 1450. However, forks were not commonly used in Western Europe until the 16th century when they became part of Italian etiquette. The utensil had also gained some currency in Spain by this time, and its use gradually spread to France. Nevertheless, most of Europe did not adopt the use of the fork until the 18th century. Read also: The 8 Most Famous ‘Functioning Alcoholics’ in History Long after the personal table fork had become commonplace in France, at the supper celebrating the marriage of the Duc de Chartres to Louis XIV’s natural daughter in 1692, the seating was described in the court memoirs of Saint-Simon: “King James having his Queen on his right hand and the King on his left, and each with their cadenas.” In Perrault’s contemporaneous fairy tale of La Belle au bois dormant (1697), each of the fairies invited for the christening is presented with a splendid “fork holder”. The fork’s adoption in northern Europe was slower. Its use was first described in English by Thomas Coryat in a volume of writings on his Italian travels (1611), but for many years it was viewed as an unmanly Italian affectation. Some writers of the Roman Catholic Church expressly disapproved of its use, St. Peter Damian seeing it as “excessive delicacy.” It was not until the 18th century that the fork became commonly used in Great Britain, although some sources say that forks were common in France, England, and Sweden already by the early 17th century. Spaghetti fork By Lady alys - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=6414948 Spaghetti Fork By Lady alys – Own work, CC BY-SA 3.0, The fork did not become popular in North America until near the time of the American Revolution. The curved fork used in most parts of the world today was developed in Germany in the mid 18th century while the standard four-tine design became current in the early 19th century. The fork was important in Germany because they believed that eating with the fingers was rude and disrespectful. The fork led to family dinners and sit-down meals, which are important features of German culture. https://www.thevintagenews.com/2016/08/31/priority-fork-came-italy-european-country-pasta/?chrome=1Serving fork, two prongs, with a shaped wooden handle. Badly rusted.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, food, meat, carving

For most people, a cloche—the dome-shaped covering for a dish that’s removed before serving—is only ever encountered on-screen, likely in the hands of a butler in an English period drama. Not only does the word itself sound haughty (it comes from the French word for bell), it is a fundamentally theatrical object, existing to conceal and reveal food—or on occasion, a severed head. Why, if you’re not an old-timey aristocrat or movie villain, would you have use for a cloche? The answer is bugs. If you’ve ever had the pleasure of eating outside, you’re probably aware that bugs exist, and they often want some of what you’re having. Particularly during the summer and warm weather entices people into alfresco dining, the presence of bugs can be a nuisance for which there’s rarely an elegant solution. Did somebody say elegant? Let’s bring in the cloche. Specifically, let’s talk about a mesh cloche, which is different from the glinting silver semi-sphere discussed earlier. Dome-shaped but made of stiff wire mesh or cloth, this cloche is far from frivolous and is an excellent tool for any outside dining plans. First and foremost, it can keep insects out of your food, saving you from sitting and swatting your hand over the salad to keep flies away. Especially if you’re setting up a large buffet spread of dishes for a family-style meal outdoors, using mesh coverings takes a little bit of the pressure off when it comes to timing: just put the food out there, cloche it, and finish bringing everything else to the table. Also, there’s no harm in keeping them on during the meal, as it’s easy to pick up the lid, serve yourself more food, then plop it back down, in comparison with wrap, foil, or cloth, which can blow away in the wind, fall into the food, or require two hands for proper recovering. https://www.epicurious.com/expert-advice/covering-your-food-with-a-cloche-is-dramatic-and-useful-articleThe cloche or food cover was, and still is, the perfect way to prevent insects and other small vermin from interfering with and compromising the condition of food, both inside and outdoors.Metal oval food cover with decorative pressed tin lid and perforated holes around the side. Metal handle on top. Painted pink on top and green on the side.None.flagstaff hill, warrnambool, shipwrecked-coast, flagstaff-hill, flagstaff-hill-maritime-museum, maritime-museum, shipwreck-coast, flagstaff-hill-maritime-village, cloche, food, cover

Some Ithacans on arrival in Melbourne moved to the larger regional country towns and opened food vending businesses. John (Ioannis) Raftopoulos (Fiakas) was one such Ithacan who established himself in Mildura. He opened the Sport Cafe in Langtree Avenue. The Spot was an elegant and sophisticated establishment and as well as serving meals, also served the latest sundaes and cool fountain drinks. By the late 1930s he had also opened a milk bar in Mildura’s Astor Theatre. Raftopoulos was a true entrepreneur and ran a number of business in the Mildura and Red Cliffs. John's father, Efstathios Raftopoulos (Levendis) arrived in Australia in 1895 and John soon followed. John's brother-in-law Dimitrios Vlassopoulos arrived from Ithaca in 1922 and opened the Golden Key Café in Red Cliffs. Dimitrios had previously spent about 10 years in America where he gain knowledge and experience in the food and hospitality business. The Golden Key Café shared similarities with the Spot Sundae ‘Parlor’. Ithacan settlement in Mildura area dates back to the early 1900s. A black and white photograph of the interior of a cafe. There are five waitresses and two waiters; three of the women are behind a counter and the other two are standing beside the tables which are lined up on either side of the restaurant. One of the waiters is at the rear is behind a counter while the other is in the background. The restaurant is adorned with Christmas decorations and potted plants.

Two poems written by Sister Male, a member of the Australian Army Nursing Service, 1939-1945. The poems are about the food and living conditions for Nurses serving in World war II. The first is entitled 'Army Nurses' "IF" ' (an altered version of Rudyard Kipling's famous poem). The second is 'Bloody, bloody, bloody'.Two pages of white paper with black typing. 'H.89' [Handwritten in blue ink at the bottom of both pages]world war 1939-1945, ww2, wwii, war poety, australian army nursing service, sister male, australian army nurses -- living conditions

Metal serving spoon. Tablespoon sizeWebb D↑D "a crown" LPHf Sserving spoons, food preparation

In 1945 the Reverend Harry Griffiths, who worked for the Methodist Inland Mission in Alice Springs, saw the need for a boarding facility for children of families living in remote areas in Central Australia who needed access to schools. He and his wife established Griffiths House, on a site in the town centre, and for many years it became home for students from all over the Outback, including many young Aboriginal people. In the late 1950's the Rev Fred McKay, successor to the Rev John Flynn as Superintendent of the Australian Inland Mission, lobbied the United Church in the Northern Territory to build and expand on this important start. Together the Presbyterian, Methodist and Congregational churches embarked on a missionary venture to develop St Philip's College - a new, larger residential hostel which would one day become a full boarding school. An ideal site - 22 acres of bush at the junction of the Charles and Todd Rivers and backing on to the Telegraph Station National Park - was secured and after six years of planning, construction began in 1964. Fred McKay led the legendary work parties comprised of volunteers from all over Australia who travelled to Alice Springs, paying their own way and volunteering their expertise, time and labour, to turn a dream into a reality. This fantastic tradition continues today, with work parties arriving each mid-year holiday. On 13 February 1965 the first boarders moved in to St Philip's College. For the first 24 years, therefore, St Philip's College operated as a residential hostel only. The College’s ninth Headmaster, Mr Christopher Tudor, arrived in 1986. He and the Council Chairman, Mrs Jan Heaslip, judged that the time was right to complete the original plan to turn St Philip’s College into a fully fledged independent boarding/day school, serving not only “bush” families, but also the growing population of Alice Springs. The then College Council embraced the idea and three years of frantic, determined preparation and planning commenced, culminating in an extensive $2 million building program in 1988. To this day there continues to be further development with the new landscaping underway near The Minnamurra Hall, Reception and Rivergum Cafe, plus the recent completion of the Science & Food Technology building and the new Rivergum Cafe.Head & Shoulders of Chris Eldridgest. philip's college, tudor, chris, eldridge, chris

In 1945 the Reverend Harry Griffiths, who worked for the Methodist Inland Mission in Alice Springs, saw the need for a boarding facility for children of families living in remote areas in Central Australia who needed access to schools. He and his wife established Griffiths House, on a site in the town centre, and for many years it became home for students from all over the Outback, including many young Aboriginal people. In the late 1950's the Rev Fred McKay, successor to the Rev John Flynn as Superintendent of the Australian Inland Mission, lobbied the United Church in the Northern Territory to build and expand on this important start. Together the Presbyterian, Methodist and Congregational churches embarked on a missionary venture to develop St Philip's College - a new, larger residential hostel which would one day become a full boarding school. An ideal site - 22 acres of bush at the junction of the Charles and Todd Rivers and backing on to the Telegraph Station National Park - was secured and after six years of planning, construction began in 1964. Fred McKay led the legendary work parties comprised of volunteers from all over Australia who travelled to Alice Springs, paying their own way and volunteering their expertise, time and labour, to turn a dream into a reality. This fantastic tradition continues today, with work parties arriving each mid-year holiday. On 13 February 1965 the first boarders moved in to St Philip's College. For the first 24 years, therefore, St Philip's College operated as a residential hostel only. The College’s ninth Headmaster, Mr Christopher Tudor, arrived in 1986. He and the Council Chairman, Mrs Jan Heaslip, judged that the time was right to complete the original plan to turn St Philip’s College into a fully fledged independent boarding/day school, serving not only “bush” families, but also the growing population of Alice Springs. The then College Council embraced the idea and three years of frantic, determined preparation and planning commenced, culminating in an extensive $2 million building program in 1988. To this day there continues to be further development with the new landscaping underway near The Minnamurra Hall, Reception and Rivergum Cafe, plus the recent completion of the Science & Food Technology building and the new Rivergum Cafe.Head & Shoulders of Chris Tudor.st. philip's college, tudor, chris, eldridge, chris

In 1945 the Reverend Harry Griffiths, who worked for the Methodist Inland Mission in Alice Springs, saw the need for a boarding facility for children of families living in remote areas in Central Australia who needed access to schools. He and his wife established Griffiths House, on a site in the town centre, and for many years it became home for students from all over the Outback, including many young Aboriginal people. In the late 1950's the Rev Fred McKay, successor to the Rev John Flynn as Superintendent of the Australian Inland Mission, lobbied the United Church in the Northern Territory to build and expand on this important start. Together the Presbyterian, Methodist and Congregational churches embarked on a missionary venture to develop St Philip's College - a new, larger residential hostel which would one day become a full boarding school. An ideal site - 22 acres of bush at the junction of the Charles and Todd Rivers and backing on to the Telegraph Station National Park - was secured and after six years of planning, construction began in 1964. Fred McKay led the legendary work parties comprised of volunteers from all over Australia who travelled to Alice Springs, paying their own way and volunteering their expertise, time and labour, to turn a dream into a reality. This fantastic tradition continues today, with work parties arriving each mid-year holiday. On 13 February 1965 the first boarders moved in to St Philip's College. For the first 24 years, therefore, St Philip's College operated as a residential hostel only. The College’s ninth Headmaster, Mr Christopher Tudor, arrived in 1986. He and the Council Chairman, Mrs Jan Heaslip, judged that the time was right to complete the original plan to turn St Philip’s College into a fully fledged independent boarding/day school, serving not only “bush” families, but also the growing population of Alice Springs. The then College Council embraced the idea and three years of frantic, determined preparation and planning commenced, culminating in an extensive $2 million building program in 1988. To this day there continues to be further development with the new landscaping underway near The Minnamurra Hall, Reception and Rivergum Cafe, plus the recent completion of the Science & Food Technology building and the new Rivergum Cafe.Tudor and Eldridge in conversation with the College in the background.st. philip's college, tudor, chris, eldridge, chris

Piece of home churned butter was placed between the paddles and rolled into a ball for serving.Set of wooden butter pats, bat shaped, smooth on back - grooved on frontkitchen, food production, butter