Handwritten and Handed Down: The Recipes Time Forgot (Until Now)

Long before food trends, apps, and air fryers, there were nannas, aunties, and great-grandmothers quietly shaping the way we eat today. These women, the original Eat Local champions, grew their own food, preserved the seasons in jars, and passed treasured recipes over kitchen tables and backyard fences.

Their methods were intuitive, their notes handwritten, their pages smudged with flour and memory. And while the world has changed, their legacy lives on in the dishes that still comfort and connect us.

As part of Scenic Rim Eat Local Month’s Celebration of Lost Culinary Arts, our Scenic Rim Food Ambassadors, some of Australia’s leading chefs, are honouring the women who raised them with the recipes that raised them. These dishes are more than meals; they are edible heirlooms, rich with story, season, and soul.

A Celebration of Lost Culinary Arts - Winter Harvest Festival
Glen Barratt Pineapple Upside Down Cake Ambassador Recipe

Pineapple Upside-Down Cake

Renowned Pastry Chef and Scenic Rim Food Ambassador Glen Barratt shares one of his favourite recipes, inspired by the iconic Women’s Weekly recipe card box. From live cooking demonstrations at the Winter Harvest Festival to appearances at Eat Local Month events, Glen has long celebrated the region’s flavours, working closely with local growers to bring their produce to life.

“This pineapple upside-down cake was a favourite from a Women’s Weekly recipe card box that my family held onto. In grade 4, I went on a school excursion to the Golden Circle cannery where I saw the pineapples ( which you would use in the recipe) being processed and tinned.”

Glen Barratt Pineapple Upside Down Cake Ambassador Recipe
Ingredients
  • 125g butter
  • 2 cups self-raising flour
  • 1/4 cup caster sugar
  • 1/4 cup milk
  • 2 eggs
  • 1/4 cup pineapple syrup from can

UPSIDE-DOWN TOPPING

  • 470g of canned pineapple slices
  • handful of glacé cherries
  • 60g butter
  • 1/2 cup brown sugar, firmly packed
Method
  1. Place all ingredients except ham, croutons, and parsley in a large pot.
  2. Stir occasionally while cooking on low heat for two hours or until the peas have completely softened.
  3. Remove the hocks from the pot and cool. Remove the bay leaf.
  4. Blend the soup until creamy and add water to thin if necessary.
  5. Pick the meat from the ham hocks and chop into bite-sized pieces.
  6. Place the hock meat and ham back in the pot and heat through.
  7. Serve soup with croutons and parsley.

Spice Cake

Elliot Platz brings us a taste of his childhood, deeply rooted in the Scenic Rim. Raised on a farm just outside of Harrisville and having worked as a chef at Kooroomba Vineyard and Lavender Farm and The Commercial Hotel in Boonah, Elliot has developed a strong connection to the region and the local produce he grew up using and loving.

“I love this recipe because it is a soft reminder of my Grandmother Jane, baking in the kitchen on the family farm in Warrill View in the Scenic Rim on the foggy, slightly frost-kissed winter mornings.”

Ingredients
  • 240ml milk
  • 125ml olive oil
  • 60g honey
  • 100g brown sugar
  • 120g plain flour
  • 105g oat flour
  • 20g baking powder
  • 5g ground cinnamon
  • 4g ground ginger
  • 2g ground coriander
  • 1g ground cardamon
  • 1g ground cloves
  • 1 big pinch of sea salt flakes
Method
  1. Preheat oven to 160°C, with a small metal baking tray with water on the bottom of the oven.
  2. In a mixing bowl, combine milk, oil, honey, and brown sugar and combine.
  3. In a stand mixer, combine dry ingredients with the wet ingredients.
  4. Pour contents into a 9×9 inch baking tray lined with grease proof paper.
  5. Bake at 160° for 35-40 minutes, rotating every 20 minutes.
  6. Insert skewer into the middle of the cake and ensure it comes out clean.
  7. Remove from oven and transfer to wire rack and let cool for 15 minutes.
  8. Portion and serve with your favourite caramel or ice cream

    Pea and Ham Soup from Nana Sheila

    Richard Ousby shares a heartfelt staple recipe from his childhood, which is when his cooking journey truly began alongside his mother and grandmother in their cozy kitchen in Bathurst. He is now the executive chef at Cru Bar and Sixes and Sevens but has been involved in numerous Eat Local Month events over the years and loves bringing the authentic flavours of the region to life through his cooking.

    “This recipe is from my childhood when we spent a lot of weekends at my Nan’s house. We ate lamb’s tongue for breakfast on toast, local vegetables and cherries straight from the tree.”

    Ingredients
    • 2 cups dried split peas
    • 6 cups chicken stock
    • 2 medium carrots, diced
    • 1 large brown onion, diced
    • 2 celery sticks, diced
    • 1 kg ham hock, around about
    • 200g ham, roughly diced
    • 1 bay leaf
    • Salt and pepper to taste
    • Croutons and parsley, chopped
    Method
    1. Place all ingredients except ham, croutons, and parsley in a large pot.
    2. Stir occasionally while cooking on low heat for two hours or until the peas have completely softened.
    3. Remove the hocks from the pot and cool. Remove the bay leaf.
    4. Blend the soup until creamy and add water to thin if necessary.
    5. Pick the meat from the ham hocks and chop into bite-sized pieces.
    6. Place the hock meat and ham back in the pot and heat through.
    7. Serve soup with croutons and parsley.

    Javier’s Grandmother’s Chicken Croquettes

    Talented chef and owner of Moda Steak . Tapas . Seasons, Javier Codina, shares a very special recipe from his grandmother Carmen that he enjoyed while growing up in Spain. Javier opened his restaurant in 1999, and has a passion for working with Scenic Rim producers to source the finest local ingredients.

    ”Every time I prepare it, I’m taken back to her kitchen, the smell of simmering béchamel, and the comfort of home. It’s still one of the most loved dishes at Moda today – simple, nostalgic, and full of soul.”

    Javier Codina Chicken Croquettes Ambassador Recipe
    Ingredients

    Serves 120 (recipe can be halved or quartered)

    • 1 whole fresh chicken – roasted and finely diced
    • 1kg brown onions – finely diced
    • 500g plain flour
    • 2 litres of milk
    • 1tsp nutmeg – grated
    • Sea salt and black pepper – to taste
    • Olive oil
    • Vegetable oil – for frying

    Crumb

    • 100g plain flour
    • 2 whole eggs
    • 200g panko crumbs
    Method
    1. Roast Chicken – 10 minutes at 220°C, then 1 hr 15 minutes at 180°C until the internal temperature is 75°C or until juices run clear. 20 minutes for every 500g at 180°C.
    2. In a large frypan, add the olive oil. Then add the chicken, nutmeg, and a large pinch of salt and pepper.
    3. Cook over moderate heat, stirring, for 3 minutes.
    4. Stir in the flour, then gradually whisk in the milk. Simmer for 3 minutes, stirring occasionally.
    5. Scrape the croquette mixture into a bowl; let cool. Cover and refrigerate until chilled, at least 1 hour.
    6. Divide the croquette mixture into equal portions – large tablespoon size.
    7. Using wet hands, roll the portions into oval croquettes. In a shallow bowl, beat the eggs.
    8. Spread the panko crumbs and some flour in two more shallow bowls.
    9. Dredge each croquette first in the flour, then dip in the egg; coat the croquettes with panko crumbs and transfer to a platter.
    10. In a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Fry in small batches at a time, turning twice, until golden brown, about 2-3 minutes each side. Serve immediately, with lemon wedges.

    Cheese Biscuits

    Enjoy this quick, delicious recipe from Jack Stuart, owner of Blume Restaurant on Boonah’s main street. Blume operates on the principle of ‘time and place’, serving fresh, seasonal produce exclusively from local suppliers and celebrating Scenic Rim growers year-round.

    “This is a favourite recipe handed down by my great grandmother Robby. They were my absolute favourite biscuits and my two little kids love them now too. And it’s super super easy!”

    Ingredients
    • 3 tablespoons grated cheese
    • 3 tablespoons self-raising flour
    • 2 tablespoons butter
    • 1/4 teaspoon cayenne pepper
    Method

    Combine all ingredients, roll into balls, and bake at 160°C for 15 minutes.

    Aunty Kathy’s Caramel Slice

    Daniel Groneberg, head chef at Kooroomba Vineyard and Lavender Farm, shares with us a recipe that has been passed down three generations in his family, and is still baked to this day. Daniel highlights the wealth of producers in the Scenic Rim region all year round, by crediting the range of farmers they work with on their menu.

    “I love that generations of people have enjoyed this same slice. My beautiful partner Cheryl even has a copy of this on a tea towel.”

    Ingredients
    • 2 cups of coconut
    • 1 cup brown sugar
    • 2 1/2 cups self-raising flour
    • 125g copha
    • 3/4 cup drinking chocolate
    • 1 tin condensed milk
    • 3 tbsp golden syrup
    • 125g of butter
    Method
    1. Mix the ingredients together, press into a slice tin, cook for 10 minutes at 180°C (tin size 32cm x 25cm approx.).
    2. Melt 125g of butter, mix with 1 tin of condensed milk and 3 tbsp of golden syrup.
    3. Spread over the base and cook again for 10 minutes.
    4. When cold, ice with 125g of copha melted and mix in 3/4 cup drinking chocolate.
    5. Allow to sit until very firm (not in fridge).
    6. Cut into slices.

    Gran’s Baked Custard Recipe

    Scenic Rim Food Ambassador Caroline Jones shares her Gran’s beloved baked custard recipe – a nostalgic favourite she still bakes in the original enamel tin passed down through her family. As the owner and chef of Three Girls Skipping, Caroline also partners with the Scenic Rim Farm Shop and Café to present the much-loved Long Lunch under the Jacarandas, a signature event of Eat Local Month.

    “The funny thing is, I only realised Gran’s baked custard was almost always slightly overcooked when I started working in kitchens for a living…and that made me love it even more.”

    Caroline Jones Baked Custard Ambassador Recipe
    Ingredients
    • 250ml cream
    • 300ml milk
    • Splash of vanilla essence (these days I use Vanilla Bean)
    • 3 whole eggs
    • 2 egg yolks
    • 100g caster sugar
    • Freshly ground nutmeg (optional)
    • 85g desiccated coconut (optional)
      Method
      1. Preheat oven to 160°C.
      2. In a saucepan, combine cream, milk, vanilla pod, seeds, and vanilla extract. Bring just to the boil.
      3. Remove from heat and allow to stand for several minutes.
      4. In a mixing bowl, whisk together eggs, egg yolks, and caster sugar. Gradually whisk in the cream and milk mixture.
      5. Strain the custard into a pouring jug and allow to stand for several minutes (this allows bubbles to rise so you can spoon them off – it’s visual, not taste-related).
      6. Gently pour the custard into a suitable baking dish and place it in a baking tray in the oven.
      7. Fill the baking tray with boiling water, so it comes approximately halfway up the side of your baking dish.
      8. Bake for 30–40 minutes or until the custard is just set and still slightly wobbly in the middle.
      9. Carefully remove from the oven and water tray. Allow to cool slightly before serving, or refrigerate until needed.

      Mum’s Caribbean Mud Crab Matoutou

      Olivier Boudan, Scenic Rim Food Ambassador shares with us his mother’s mud crab recipe. Executive chef at Roastbeef & The Frog, located at The Overflow Estate 1895, Olivier works alongside chef Jake Hatch to provide a unique fusion of French and English cuisine. During their Eat Local Month events, Olivier and his team highlight the flavours of the Scenic Rim throughout their menu.

      “This was the best, best comfort food growing up; my mother Danielle’s recipe!”

      Ingredients
      • 1kg cleaned Mud Crab
      • 100g smoked bacon (optional)
      • 2 garlic cloves
      • 40g flat-leaf parsley
      • 2 cloves or ground cloves
      • 2 sprigs fresh thyme
      • 2 vegetarian chillies
      • 1 hot chilli pepper
      • 250g long-grain rice
      • 1 brown onion
      • 40g hive
      • 1 ripe tomato
      • 1tbsp Colombo powder
      • 2 limes
      • 1 turmeric leaf
      • Salt and pepper
      Method
      1. After thoroughly cleaning the crabs, lightly crush the claws with a rolling pin.
      2. Season with lime juice, vegetarian chilli, garlic, salt, and pepper. Let marinate for 4 hours to overnight.
      3. Chop the condiments (onion, chives, parsley). Dice the tomato.
      4. In a saucepan, heat a drizzle of oil. Then lightly sauté the chopped condiments, thyme, cloves, red bell pepper, and bacon pieces.
      5. Add the crabs and cook, stirring, until browned.
      6. Add the tomato, Colombo powder, and salt. Cover and cook for 5 minutes.
      7. Continue by adding the rice, stir, cover, and add a little chilli pepper to cook.
      8. Cover and cook for 20 to 25 minutes.
      9. Adjust the seasoning at the end of cooking, sprinkle with lemon juice, and toss gently.

      Grandmother Ivy Week’s Pea and Ham Soup

      Scenic Rim Food Ambassador Brenda Fawdon shares her Nana Ivy Weeks’ Pea and Ham Soup, a family recipe handed down to her straight from the heart. Brenda is the co-owner of Picnic Real Food Bar located on Tamborine Mountain, where they celebrate fresh, local, seasonal produce all year round.

      “This recipe from my Grandmother Ivy Week instantly makes me feel warmth and love…we’d eat this for a week every night for dinner with fresh buttered brea.”

      Ingredients
      • 2 cups dried split peas
      • 6 cups chicken stock
      • 2 medium carrots, diced
      • 1 large brown onion, diced
      • 2 celery sticks, diced
      • 1 kg ham hock, around about
      • 200g ham, roughly diced
      • 1 bay leaf
      • Salt and pepper to taste
      • Croutons and parsley, chopped
      Method
      1. Place all ingredients except ham, croutons, and parsley in a large pot.
      2. Stir occasionally while cooking on low heat for two hours or until the peas have completely softened.
      3. Remove the hocks from the pot and cool. Remove the bay leaf.
      4. Blend the soup until creamy and add water to thin if necessary.
      5. Pick the meat from the ham hocks and chop into bite-sized pieces.
      6. Place the hock meat and ham back in the pot and heat through.
      7. Serve soup with croutons and parsley.

      Semita de piña – a traditional baked sweet of El Salvador

      This recipe is shared with us by Josh Lopez, owner of Lopez at Home. It has been made in their family for over four generations, starting with Josh’s great-grandmother Cleotilde and revived by his sister Hayley. Through cooking demonstrations and guest chef appearances, Josh has been involved in Eat Local Month for many years and passionately supports local producers.

      “People would come from far and wide to taste some of the finest pan dulce – sweet pastries, with semita being the most popular due to the local pineapples grown in the area.”

      Josh Lopez Semita de pina Ambassador Recipe
      Ingredients
      • Makes 2 large semitas
      • 4 cups plain flour
      • 2 cups whole wheat flour
      • 2 eggs – XL free range
      • 1/4 tsp baking soda
      • 1ea yeast – sachet
      • 1/2 cup caster sugar
      • 227g nuttelex – dairy free butter –
      • cubed
      • 1tbsp vanilla paste
      • 1 cup water – warmed
      • 1tsp table salt
      • 300g pineapple jam
      • 60g raw sugar and cooking oil spray for lining baking sheets
      Method
      1. Preheat the oven to 175°C.
      2. Combine both flours, baking powder, yeast, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.
      3. Mix on the lowest speed to combine together.
      4. Add the Nuttelex a few cubes at a time and mix until the flour looks coarse with a sand-like texture.
      5. Next, add the eggs one at a time along with the vanilla and mix until incorporated.
      6. Slowly add the water, a quarter at a time as you don’t want the dough to be too wet. It is ready when you should be able to roll a ball in your hand. It is okay to see small bits and streaks of butter in the dough.
      7. Roll the dough into a ball and allow it to sit in the mixer bowl, covered with a tea towel until ready to use.
      8. Next, line two baking sheets or pans with baking paper and spray with cooking oil spray.
      9. Sprinkle a clean work surface with flour and knead the dough until it is pliable enough to roll out. Reserve a little bit of dough to roll out “snakes” to decorate the semita with a lattice.
      10. Divide the rest of the dough in four equal balls.
      11. Roll out the first mound of dough on baking paper until it is about 5mm thick. Carefully lift the parchment paper and flip the dough onto the baking sheet.
      12. Slowly peel off the paper and press the dough down with your fingers to line all the corners and sides of the baking sheet.
      13. Trim off excess dough from the ends and use it to mend holes or short corners.
      14. Spread the pineapple jam evenly over the dough.
      15. Roll out the second mound of dough on parchment paper and gently flip it over the jam and piloncillo filling.
      16. Stretch the dough to cover all the corners and press all the edges to seal.
      17. Repeat process to make a second semita.
      18. Roll out some dough “snakes” to form a lattice on top.
      19. Sprinkle the dough with raw sugar, enough to form a ‘crust’ after baking.
      20. Bake for 30-35 minutes until it’s deep golden brown.
      21. Let the semita cool completely before serving. It’s actually better the next day.