“…Much in the same way as Hieatt (2004) has identified families of recipes, Australian colonial cookery books, and their reproductions, reveal a familiarity of cookery methods and ingredients, most discernibly from a British (Hayes, 1970;Allen and McKenzie, 1977) or, perhaps more accurately, English culinary paradigm (Bannerman, 1998): [A]ll meals in Queensland are English meals, and are eaten in that sober, comfortable manner which characterises the feeding Briton all over the globe (Queensland at Home, 1905 cited in Addison and McKay, 1985, p. 1).…”