Museums of History NSW | Baking Barmbrack with Holly Davis @MuseumsofHistoryNSW | Uploaded October 2020 | Updated October 2024, 23 hours ago.
To coincide with the anniversary of the ‘grand fete’ of 1831 at Vaucluse House, we’re making bread. For the fete’s joyous festivities, 4000 loaves of bread completed an enormous banquet. This serves as the inspiration for our baking demonstration: a Barmbrack loaf using currants made by chef, author and educator, Holly Davis.

Part of Spring Harvest: Online Edition (19-25 October, 2020), which explores the rich culinary history of Vaucluse House with an exciting program of online talks, live food demonstrations, bookable workshops, virtual tours and more.

Find out more at slm.is/springharvest