Giacomo and granddaughter Hanna tend the crops
People often ask what our
national food is and I would say
Indian food because we just adopted it; that is the food
Adelaide De Main
There was not much fish in Broken Hill when we first came
so we had
to change and eat more meat but I still cook some meals the Norwegian
I cook Italian food all the time! I learnt to cook in Italy
my mother said, "You have to be able to cook this
and this". I copied
her and I love to cook - carry on in the
way I learnt: gnocchi,
polenta, a lot of Italian stuff". I don't
know how to cook English food.
Louis (Lou) Forner
I planted vines, a few stone trees, a fig tree, an olive tree
few others. I still have a vegetable garden every year.
I like to cook. I cook Greek food always and have catered
occasions. I've got Greek recipes and I have my
mother's recipes. I
often say my mother is cooking the meal
when I use her recipes!
Veatrike (Vickie) Drosos
Australian food is alright; I love steak and eggs -
it is my favourite.
Australian food is multicultural.
I didn't like the green peas that
were served on the
plate but now I prefer Australian food because it
Mum would think nothing of spending a morning
making four hundred
ravioli, which contained a
filling of meat and spinach. She also
made gnocchi, polenta and pasta with tasty sauces.
The Slav cabbage is a very strong,
green, leafy cabbage that was
popular with mum when she was
back home and we love it; even
we have it growing in the garden.
They used to get the wine sent by
rail from Griffith
but that wasn't a success. It sat on the station in
sun for two or three weeks before they'd let you know
it was there.
Lorenzo (Laurie) Cester
Luka Bartulovich seated beneath his grapevines
The Slav cabbage is a very strong, green, leafy cabbage that was very popular with mum when she was back home and we love it; even today we have it growing in the garden.- Millie Alagich
Demijohn from Emanuel Pedergnana's wine shop opposite All Nations Hotel, Eyre Street South Broken Hill, 1934
At times giardiniera was made by cutting up different types of fresh vegetables, packing them into glass jars, filling the jars with spicy vinegar before sealing them with a lid. Mum also made crostoli-fried pastry sprinkled with icing sugar. Noris Braes