Photo: John Krüger
The Barossa Cookery Book project………
We’ve researched the women, spoken to descendants, written stories and converted their recipes from imperial to metric……but the recipes need to be tested, and there are just too many for us to do ourselves.
We have 75 recipe conversions that need to be tested, baked, and eaten, and we need volunteers who love old recipes and are enthusiastic about wanting to save them. (Sounds like the perfect job for a keeeper!)
This little cookbook built its very foundation and heartbeat from a spirit of community, and we’d love to honour that by building a community of keepers and recipe testers.
Interested? This is what we need……
- Confident bakers, jam makers and general cooks who can experiment a little with quantities and method.
- The recipe will need to be made several times to ensure the results are consistent.
- A simple photo of your finished result (taken on your phone is fine).
- Your feedback regarding recommended recipe or method alterations.
- Your recipe(s) tested and returned within a six week time frame.
- The rights to the original cookbook are owned by the Barossa Council who are huge supporters of this project, so you will need to sign a Non Disclosure Agreement just to ensure we don’t breach any copyright laws. (Its pretty standard and it basically says you wont share the recipe with anyone.)
You might take the opportunity to use your recipe testing as a morning tea with friends. Or use it as shared project with a grandparent or relative. Maybe you only want to test one recipe, or maybe your family will devour anything and everything you cook, so you can churn through multiple recipes for us. The choice is entirely yours about how you do it, but we do know that the Barossa women from 1917 and 1932 would thank you enormously for recognising them and their recipes. And of course it goes without saying that all our recipe testers will be recognized in the new publication with their names included, with our thanks.
Want to be involved? Excellent. Send us an email and we will send you a recipe!
Cheers,
Marieka and Sheralee
Thosebarossagirls@gmail.com
#wearethekeepers
Hi, I’ll be happy to help. I have already converted a few recipes as I’m French and I don’t work with imperial.
Regards
Isabelle
Hi Isabelle – we would love to have you on board! I’ll add your name to the list and we will be in touch in coming days with further details. Many thanks for joining our little project!
Cheers, Sheralee
More than happy to help. Sounds fun
Hi Catherine – we would love to have you on the team! Ive added you to the recipe tester list and we will be in touch in coming days with more details for you. Thanks so much for volunteering to help, its so enormously appreciated. Cheers, Sheralee
Sounds like a good challenge. Happy to give it a try
Hi Julie – thanks so much for volunteering! Ive put your name on the list and we will be in touch with all our recipe testers in coming days with more details.
Many thanks
Sheralee
Hi, I would love to test out some of your recipes, I really enjoys trying new (to me) recipes and foods.
Kind regards
Russell Lloyd
Hi Russell – thanks so much for volunteering! Ive included your name on the recipe tester list and we will be in touch in coming days with more details for you.
Many thanks
Sheralee
Yes, I would love to help! Just retired back to the Barossa.
thanks so much Helen! Ive put you on the list of recipe testers, but it will take a few days for us to arrange our recipes and allocate them to testers so if you sit tight we we get back to you directly with more details.
Cheers
Sheralee
Hi, I would love to help out with one or two recipes! I don’t have much experience with Jam but I’m a relatively confident Baker 🙂
Hi Sarah – we would love to have you on the recipe tester team! Ive put your name onto the mailing list, but it will take a few days from this point for us to allocate recipes to testers, so stand by and we will be in touch shortly with a recipe for you to work on. Many thanks for offering to help – its so enormously appreciated! Cheers, Sheralee
I’m happy to be involved. I use a couple of recipes in this book frequently.
Are you only printing 75 recipes in the new book? Some of the ‘beauty’ of the book is the repetition and the quirky.
Hi Glenda – thanks so much for the email and we would love to have you on the team! And yes, we are only translating 75 recipes at this stage, although we agree that the beauty of the book is in its history, there are 1000 recipes int total and that is just too many to work with. Plus, our book wont replace the original, we hope the opposite will happen and that it will encourage people to go back to the original, in all its quirky, imperial glory!
I’ve put you on the list for our recipe tester team, and we will be in touch again shortly. We’ve had such an overwhelming response that it will take a day or two to get organised, so sit tight and we will get back to you directly. Thanks so much for your assistance – it’s so enormously appreciated.
Cheers
Sheralee
Would love to be a part of it 😊
Hi Kayla – thanks so much for the message, and we would love to have you on the team. Ive put you on the list, and we will be in touch again shortly. It is going to take a couple of days to get recipes and testers matched up, so if you sit tight and we will contact you via email as soon as we are able to kick off. Cheers, Sheralee
I do hope that you are including the ‘Cream Cakes’ recipe of A. E. Schulz on page 75
oooh…ive just looked it up, and no, that one is not included. But we are using the cream puffs recipe by Mrs A.A. Kuchel on page 74 – weve found some fabulous historical information on her – she was an incredibly statuesque and elegant woman, who used her own name instead of her husband’s (which in 1932 was a really remarkable thing!)
I am very interested in helping with the project. I am a Home Ec teacher and passionate cook. I would love to test some recipes, although not jam ones… 😉
Hi Vera – – thanks so much for the email and welcome aboard! I’ve put you on the list for our recipe tester team, and we will be in touch again shortly. We’ve had such an overwhelming response that it will take a day or two to get organised, so sit tight and we will get back to you directly. Thanks so much for your assistance – it’s so enormously appreciated.
Cheers
Sheralee
I would be very keen to come on board. I am a chef and love the thought that I can help bring an old recipe back to its original masterpiece
Hi Jen – we would love to have you on the team! Ive put you on the list and we will be in touch again very shortly with some more info, and a recipe for you. Many thanks, Sheralee
I would love to be involved. I have two teenage boys who will eat almost anything!
Hi Michelle – yes, Marieka and I both have teenage boys so we are very familiar with that dilemma! Ive put you on the list and we will be in touch shortly with more info and a recipe for you. Cheers, Sheralee
I’m very happy to help, as long as I don’t have to test Cold Pigeon Pie (Page 17) or Rabbit Pie (Page 25) !! This Recipe Book has been in our family forever.
right….cold pigeon pie coming right up!! seriously, no we omitted those (and several others)for exactly the same reason – so no need to worry. Ive put you on the list Carolyn – sit tight and we will be in touch again very shortly. Cheers, Sheralee
I’d love to help out, my workplace is full of happy tasters. I’m a confident baker but not jams or pies (just can’t get short crust pastry right! 🤪)
Check your email in-box Jaye. we can easily provide recipes without jam or pastry – And welcome aboard!
Happy to help :-)).
I have house full taste testers…4 males & Me! Hehehe.
Hi Sila – welcome aboard! Ive just sent you an email with all our recipe tester information, and hopefully recipes will be going out tomorrow. Cheers, Sheralee
I would love to help out with testing conversions in the recipes