Fancy an Olive with that Glass of Wine? Food and Drink in the Convict Era

There can surely only be one thing more gratifying than historical research into wine and food, and that’s researching wine and food, while contemporaneously consuming wine and food. Not in a library of course, that would see one ejected faster than a soot blackened chimney sweep from a Regency drawing room, but then, that’s the beauty of the internet.

Granted, actual convict food wouldn’t have been up to much. A monotonous ration of flour and meat, enlivened only with a spot of tea and sugar.

But if discovering, that for those with money, a good Burgundy, a smattering of pickled olives and gherkins, and English cheese, were all available in 1820’s Sydney sends one off to ransack the refrigerator – who is there to complain?

As per the proverbial sapling that falls in the arboretum, if there is no-one there to witness the covert scoff, did it really happen?

Did the victuals in the photo survive scarcely a minute thrice after the smart phone crackled out its satisfying artificial shutter sound? My lips are sealed with the lingering aftertaste of Mediterranean salt cut through with notes of citrus fruit and honey…







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