OPENING HOURS
Open Sunday to Friday 10am-4pm (closed Saturdays).
Other times for group bookings.
Open Sunday to Friday 10am-4pm (closed Saturdays).
Other times for group bookings.
Food
Mealtimes were in the kitchen, with the family crowded around a wooden table. This was a time to share stories from the day - playing in the old gold vaults, creeping upstairs to the Governor's office, or the early morning trips with Father to the Victoria Markets on the horse and jinker.
Home cooked food of the 1920's was quite different to today's meals - Stuffed Mutton, Pigeon Pie, Broiled Steak, Jugged Rabbit and Boiled Calf's Feet. Fat and dripping were used for frying, and meat was often boiled or stewed. This was a time before the immigration of many different people from all over the world. They brought with them their recipes, ingredients and cooking methods that we take for granted today. Imagine what it was like in Australia before pizza, pasta, hamburgers and noodles!
A week of food
Leach's menus for breakfast and supper (what we call dinner or tea) - a snapshot of what the Maynard's had on their plates. Some recipes included: Untitled Document
Breakfast | Supper |
Sunday Porridge | Sunday Tomato soup |
Monday Beef rissoles | Monday Curried haddock in a Ring |
Tuesday Porridge | Tuesday Roast chicken with bread sauce |
Wednesday Fried bacon and chickens' livers | Wednesday Mutton cutlets with tomato sauce |
Thursday Porridge | Thursday Giblet soup |
Friday Toasted bacon | Friday Braised veal and ham |
Saturday Porridge | Saturday Mulligatawny soup |
