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"Maori material culture has evolved over two main periods of Polynesian settlement. The first is known as the Archaic or Moa Hunter period during which the Polynesians made their first contact with the moa...a large struthious bird which supplied them with abundant food...The Polynesians utilised the moa for food while from its bones they manufactured ornaments, fish hooks,bird spear points, and other items...The earliest c.14 carbon dating for the settlement of man in New Zealand is approximately 1,000years ago...The first requirements of a primitive people landing in a new country are comparatively simple and in this order: food, clothing, and shelter. In New Zealand food would be immediately available and abundant...From evidence it would appearthat as the first abundance of moa gradually declined in given places, the settlers then entered upon a more varied programmeof fishing, fowling, and the collection of molluscs, etc. Gradually permanent or semi-permanent villages were established...The last great phase in the introduction of new culture evidence were the adventurous voyages southward...about A.D. 1350. This settlement ushered in the Classic period of Maori culture...Agriculture gradually developed...It is likely that the coming of the "Fleet" ushred in a new era by the introduction of food plants. These were the kumara...the taro...the uhi or yham...and the hueor gourd....Most esteemed was the kumara which once grew as far sought as Kaiapoi in the South Island. Cultivated foods came underthe rulership of the god Rongo whos emblem was placed in fields with the growing crops...Digging sticks (ko), spades (kaheru), andweeders (ketu) were the main tools used in cultivating the ground...The forest and its product were tapu to the god Tane. This tapuwas rigorously imposed."
---Encyclopedia of New Zealand, A.H. McLintock, editor [R.E. Own, Government Printer:Wellington] volume 2, 1966 (p. 439-440)

About early Maori foods and hunting techniques

"Forest birds were taken according to season and under the direction of a tohunga who conducted alloperations. Most esteemed were large wood pigeons...To assist in the general operations, it was often customary for all to takeannual tribal expeditions to the forest or its neighbourhood. The work was well organized. Experts attended to the snares whileothers kept troughs supplied with water. Birds were collected, plucked, and deboned after which they were cooked before a fire...the prepared birds bing spitted on straight rods. A wooden trough received the fat from the cooking birds. Cooked birds were preservedin their own fat, usually in gourd containers...and these were stored in the village pataka. Three main ground birds were the weka,the kiwi, and the kakapo...Line fishing was the favourite method of taking fish; and a large number of hooks and even fishing lines have been preserved in museums. Dried dogfish were much esteemd as well as other small species of shark and skate...Most specialised of trolling hooks was the pa kahawai, consisting of a slightly curved wooden shank, on the inner surface of which wasinlaid a section of the shell of the paua. A bone hook with an inner barb was attached below and incurved. When polished, the paua takes on a remarkable lustre which attracts surface fish. The line works on a reciprocal fashion, winding itself up to the limit and unwinding in regular fashion. New Zealand rivers are remarkable for their large eels...Smaller seasonal fishes were much esteemed...whitebait...and grayling...But eels were a main and never-failing source of food and were muc in demand, beingpreserved by sun drying for future consumption. In larger rivers lampreys...were common, and special traps were set at weirs to take the lampreys when they ascended the rivers to spawn...Under natural conditons forest foods available were roots, togh, shoots, and leaves of selected trees. Fruit and berries were also eaten in season. Most important of the foods were the rhizomes of thebracken fern. Special preserves of fern, some more highly sesteemed than others, were carfully conserved by all tribes. Bundles of rhizomes were collected and thoroughly pounded with a wooden pounder (patu aruhe) on a stone base. The starchy material thusseparated was made into cakes which were cooked in hot ashes. Fern rhizome was also cleaned and chewed raw by commoners andslaves."
---ibid (p. 440-441)

Maori kitchens & cooking

"Kitchens were for the most part primitive structures barely adequate to keep out the rain, though in large communities loghouses were built, the logs being usually of mamku..while in others logs were placed horizontally and used as required forfuel. Less consideration was accorded to cooks than those concerned with the preparation of food than to any other section ofthe community. Ad food destroyed the tapu of man, kitchens were establishsed well away from the houses of chiefs. All food was consumedoutside dwellings in the open air. It was usual to have two meals per day, the main meal being in the evening. In the ditchen wasthe earth oven, or umu, also known as hingi, a pit some 3 to 4 ft in diameter and up to 18 in. deep. Quantites of wood, large andsmall, were piled in the pit, and selected oven stones..were spread over the wood. As the wood burnt, the stones became heated andgradually sank into the oven cavity. Embers were raked aside and the stones levelled out, some being put aside for placing on top of the food when it was arranged in the pit. The pit was liberally soused with water; quantiites of green stuff were placed over the stones, and then food such as kumara and fish, and greens such as sow thistle, were arranged in alternate layers. The hotstones set aside were then placed on top. Again liberal quantities of water were used, and a mat to cover all. On this the earth was piled. Food was ready in one and a half hours."
---ibid (p. 442)

Native foods of the Maori

Kumara (sweet potato), taro and yam, hue (gourds), aruhe (fernroot), raupo (bullrush), hinau, karaka, tawa, tutu,other berries (mataik totara, kahikatera, rimu), ti (cabbage tree), mamaku (tree fern), nikau palm, puha (sow thistle), poikpiko(fern buds), kowhitiwhiti (watercress), orchids, fungus (haswai, wairuru, tiki-tehetehe, maiheru, tawaka, hakeka), seaweed,chewing gum (puha mostly), birds (pigeon, tui, bellbird, kaka (parrot), kakariki (parakeet), weka, pukeko, duck--never huia orkinfisher), rats, dogs, insects & lizards, mango marokie (dried shark),tuna, koura (crayfish), shellfish (kina poha, kina kotero,paua tahu, kotoretore (sea anemone jelly), and (sometimes) cannibalism. Bread (wheat gained popularity mid 19th century forwards): paroaoa parai (fried bread), cured corn.
---Two Hundred Years of New Zealand Food and Cookery, David Burton [Reed:Wellington]1982 (p. 3-15)
[NOTE: This book contains notes on specific Maori foods, cooking methods and storage techniques.Your local public librarian can help you find a copy.]

About Maori food preservation
The Maori peoples of New Zealand stored their foods in patakas, purposely constructed to thwartcarnivorous/rodent preditors and encourage safe storage. Maoris preserved their foods by drying,smoking, and salting.

"Food was stored in a pataka, a small house standing on a high platform out of the way of dogsand rats. The food...had to be constantly rearranged for better ventilation; dried fish, in particular,quickly became mouldy in damp weather. Apart from kumara, which usually had to be kept intherua or storage pit, the pataka was used to store all the food which would be needed to eke out themeagre supplies which would be harvested over the lean winter months. In drier eastern districts,especially of the South Island, a simple platform was built on one or two stout poles and the foodwas covered with rough, water-shedding mats. Food shortages were most commonly experiencedin early spring, especially when feasting had emptied the pataka and stormy weather preventedfishing expeditions. The bird-hunting season was from autumn to early winter, but often the birdswere potted for distribution as prestige gifts. In such times of want, the Maori would drink vastquantities of water and refrain from hard physical labour. The normal two meals per day wouldbereduced to just one, perhaps consisting of the old standby, fernroot. There are even recordedinstances of a type of clay being eaten as a last resort. But there were also times of plenty, andoccasions such ccas a tangi-hango (funeral) or the reconciliation of differences with another tribewere traditional times for feasting. Preparations were elaborate. New ground was planted withkumara, and birds, rats, and fish were taken and dried. Efforts were always made to include largeamounts of such meat delicacies for the sake of visitors. Sometimes the event was planned onsuch a large scale that initial preparations were begun more than a year before the feast was totake place."
---Two Hundred Years of New Zealand Food and Cookery, David Burton [Reed:Wellington]1982 (p. 3)

"The Maori soon discovered that the smoking process used for preserving fish and othermeats...worked well for the introduced trout. Because a hot smoke is used, the fish is partlysmoked and is thus usually eaten raw on thin slices of bread, perhaps garnished with a littlechopped raw onion, parsley and lemon juice. Dried trout. Remove head, entrails and backboneand lay the trout out flat. Sprinkle with salt and pepper and hang on a line to dry in the sun for 12hours."
---ibid (p. 15)

"The principal development in horticulture was not the introduction of the kumara...but theelaboration of storage techniques, particularly the sunken 'cellars' and underground pits which aresuch a feature of the archaeolgical landscape. In the tropical Pacific the kumara is the perennialplant which can be propogated by the direct transferral of growing vines. It is highly suseptible tofrost. The first Polynesian settlers, in adapting it to New Zealand conditions, aimed one of thegreater agricultural achievements of Oceania. They discovered that, by lifting the crop in autumnand storing it in pits under relatively constant humidity and temperature, tubers could be retainedfor winter consumption and also as seed tubers for planting out the following spring. Only a fewshallow pits were found in the Palliser Bay settlements, and most of the crop may have beenstored in baskets in houses. Large storage pits were probably developed further north and theiruse then spread gradually throughout the horticultural region. A distinctive regional variantknown as the raised-rim pit, found in eastern regions from the Bay of Plenty to the southernlimitsof horticulture in Canterbury, reached Palliser Bay at a much later date."
---Oxford History of New Zealand, Geoffrey W. Rice, editor [Oxford University Press:Aukland]1992, 2nd edition (p. 21-2)

Descriptions were obtained from Maori elders knowledgeable in traditional methods for theprocessing of Tiroi (mussels and Puha), Kina (sea urchins), Kanga Kopiro (fermented maize) andTiti (muttonbird). Information for a number of variations of each method was transformed intoprocess flow charts, and these charts were analysed using a HACCP-based approach. Two of theprocesses (Kanga Kopiro and Titi) were found to be likely to produce safe foods as KangaKopiro undergoes an acid fermentation and Titi preparation involves significant cooking steps.However, the information regarding Tiroi and Kina processing did not supply the necessary datato identify definitely whether fermentations were involved, and if they were, what kind they maybe. New Zealand has only experienced one outbreak of botulism, and this was associated with theconsumption of Tiroi. It is, therefore, desirable to identify the processes occurring in these foodswhere the nature of these processes is not understood in order to facilitate their safe futureproduction.
---"Traditional Maori food preparation methods and food safety," Whyte R, Hudson JA, Hasell S , Gray M, O'Reilly R Food Safety Programme, ESR Ltd, Imam, Christchurch, New Zealand, Int J Food Microbiol. 2001 Sep 28;69(3):183-90.

"Writer William Kelly recorded signs of gold madness when he reached Melbourne in 1853. With farm labourers deserting their plots and extra mouths to feed, common cabbages could command 2s 6d each and eggs 18 shillings a dozen, he said. For a 'sooty' lump of meat and a cold potato, some 'gritty' bread and a glass of 'saccharine' ale, he paid an eating-house 8s 6d. Yet at a performance of 'Hamlet', gold-diggers in the audience barracked grave-diggers onstage about the depth of their sinking, popped champagne during the interval and pelted nuggets at the curtain calls, A land sale outside Melbourne was enlivened by a brass band and each bid was toasted in champagne...With the goldrush, merchants enjoyed great prosperity. On the diggings, Kelly found an excellent supper of 'the beef and mutton of Victoria, the brad of South Australia, the butter of ould Erin, the coffee of Ceylon, the sugar of Mauritius, the tea of China--while the ham of York, the marmalade of Scotland, the sardines of France, the condiments of India, were only waiting for a beckon to jump down our throughts from the surrounding shelves.' Back in Melbourne, he noted the arrival of Yankee clippers loaded with consumer goods. He wandered the wharves, 'speculating on the possible uses to which many strange and fantastic articles could be applied.' Then probably included the new range of American agricultural and kitchen equipment, which, like many American schemes and influences, followed the gold rush seekers from the Californian fields."
---One Continuous Picnic: A History of eating in Australia, Michael Symons [Penguin Books:Victoria] 1982 (p.60-61)

"Early in 1852 it was South Australia's turn to suffer. Men left their homes and businesses in droves. However, this was not entirely bad. It may have stimulated the gold-rush, but it also stimulated the wheat growers of South Australia; the price they could get for their wheat was astronomical. All supplies were hard to find and expensive. In June 1851 the price of flour suddenly doubled in Melbourne. In 1852 fresh milk was considered a luxury. By 1853 the land under cultivation had dropped by forty per cent. With new towns appearing overnight, there was hardly time to establish any sense of order. Before leaving the cities gold seekers would stock up with flour, tea, sugar, cooking equipment (such as frying pans, iron pots, tin plates and pannikins), tents, firearms, camp-ovens, blankets, carts and horses, picks, shovels and axes. The inns situated on the gold-rush routes offered dreary fare--mostly cold meat and damper. If the gold-seekers were lucky they could buy supplies from farms along the way, but food was dear [expensive]. A dozen eggs, for instance, could sometimes be as much as a guinea, or as little as 4s. 0d. Little coffee tents and sly grog houses were set up along the routes...Once at the diggings it was common for many to exist on the bushman's diet of mutton (sometimes beef or veal), damper and black tea three times a day. This was by no means cheap and could cost as much as 5s 0d. per meal. On Sundays plum diff was the big treat. Fruit and vegetables were a rarity. Some miner shot local game such as pigeon, plover, quail, lyre birds, kangaroos,emus, platypus, and kookaburras to vary their diet. Parrots and cockatoos were roasted or made into soup--very fashionable at this time and evidently delicious. At Ballarat in 1853, docks were boiled and eaten as a substitute for vegetables, and when Tasmanian apples were in season they became as precious as the gold-dust which everyone was chasing...A typical store on a gold site was a large tent into which everything was flung in one great heap; shopping was chaotic. In the heap there would be the finest chunteys form India, pickled salmon, ham, sugar-candy, herrings, sardines....ales, cheese, pork, currants...bread....sugar and potted anchovies. ut, a man had to have money...Meat was usually sold in large quantities; half a sheep cost about 8s. 0d, flour was 1s. 0d, per pound and sugar 1s 6d. Tea was 3s. 6d. per pound."
---The Captain Cook Book: Two Hundred Years of Australian Cooking, Babette Hayes [Thomas Nelson:Melbourne] 1970 (p. 91-93)

"Back in Melbourne, [William Kelly] noted the arrival of Yankee clippers loaded with consumer goods. He wandered the warves, "speculating on the possible uses to which many strange and fantastic articles could be applied". They probably included a new range of American agricultural and kitchen equipment, which, like many American schemes and influences, followed the gold seekers from the California fields. Australian food, produced by an industry spanning nations, was already shaped by American influences. Among the imports were New England champagne...Soft drinks, which were really flavoured soda water, and been invented a few years earlier in Philadelphia, and so this "champagne" presumably also had it sparkles added. Another imported American luxury of the 1850s was ice..."
---(p. 60-61)

"The 1920s saw increased American influence on food. In 1920, a Leeton Cannery official, John Brady, toured the US and returned with the idea of the Murrumbridgee Irrigation Area rice industry. A Californian...opened the Golden Gate Sundae Shop...The first of the big American food companies moved in. Philip K. Wrigley, the founder's son from Chicago, had set up chewing gum operations back in the war. Life Savers, the candies invented in Cleveland, Ohio in 1913 and successful with the wartime blockade of German mints, arrived in 1921...Destined to dominate our eating and drinking, the first giant food corporations came to the fore in the 1920s. The main names were: Kellogg's and Kraft (from the US)...With hindsight, we can see that these corporations pushed early "convenience" foods, most simply defined as those needing no cooking outside the factory."
---(p. 129)

"With the Pacific war, Australia was mobilised as a giant US base...U.S. troops were "ambassadors" for Aemricanfood and manners, leaving a taste fo cocktails and Coca-Cola...we grabbed hamburgers at every corner."
---(p. 162)
[NOTE: This book contains far more information than can be paraphrased here. Ask your librarian to help you find a copy.]

"The first Maltese and Italians went to Queensland in the 1870s and 1880s where they worked aslabourers. The money was good: about 8s. Od. Per day compared with 1s. 3d., which was theaverage daily wage back in their homeland. They cut cane and grew tobacco and fruit. The Italiancommunity in Griffith, New South Wales, can take most of the credit for setting up and runningthe fruit-growing industry there. The Italians were encourage to live in Queensland because ofthe need for cheap labour, and, since they were hard working, thrifty and willing to operate on ashare basis with one or two others, they were soon buying small areas of land. Most of theimmigrnats had been farming small plots of land in their home country so it was natural that theyshould continue to do this. They were also willing to take on heavier debts than many Australianfarmers cared to risk. In the 1929 depression many Australian cane growers were forced to leavethe land. The Italians took advantage of this and bought themselves precious plots with theirhard-earned savings. Life for the early Italians was lonely. They came here without wives andchildren and then, once they were established, sent for their brides or families. Strangely enough,their ties with Italy were not as strong as their ties with particular regions. They though ofthemselves as Piedmontese, Lombardians, Sicilians, or Venetians. If they married in Australia,they tended to marry someone who came from their one region in Italy...Italian was spoken in thehome and only Italian food was prepared...In the cities they...opened delicatessens andrestaurants, thus providing variety for the Australian gourmet. This was particularly so afterWorld War II, which created a special hardship for Italian Australians. The men were interned,although it is doubtful whether many had any political feelings about Fascist Italy."
---The Captain Cook Book: Two Hundred Years of Australian Cooking, Babette Hayes [ThomasNelson:Sydney] 1970 (p. 136-7)

"Most early Italian arrivals worked in primary industries such as fishing and farming although afew were involved in manufacturing foods such as macaroni. The first Italians to enter Australiain any number (we are talking here of hundreds rather than thousands) came in the last threedecades of the nineteenth century, mainly as agricultural labourers on sugar-cane farms in thetropical heat of Queensland. Mass migration began in 1920, and following the World War II theyrepresented the biggest non-English speaking migrant group. Because of their numbers, therichness of their culinary heritage and its adaptability to manufacturing, Italians have had anenormous effect on the way we eat, greater indeed than any other migrant group of the post-warperiod. During the 1960s and 70s many Italian food products became widely available, includingcheese like parmesan, pecorino, provolone, mozzarella and ricotta, Italian salamis and prosciutto,a great range of pasta shapes, olive oil, black olives, tomato paste, tinned tomatoes, giardinierapickles, gelato, cappuccino and espresso coffee...A significant impact has been in the fruit andvegetable trade with Italian greengrocers setting a standard of quality and freshness as well asintroducing previously little known varieties such as zucchini, broccoli, globe artichokes, fennel,eggplant, radicchio, different types of lettuces and capsicums, chillies, fresh chestnuts and flat-leaved parsley. One of the most famous greengrocers was Giuseppe De Luca, who arrived fromBoston in 1886 and opened a shop on King Street Sydney which specialized in fruit, wines andconfectionery. In 1916 the business was take over by the Donato brothers who brought inpresentation fruit baskets and fruit salad renowned with lunchtime office workers."
---How to Cook a Galah, Laurel Evelyn Dyson [Thomas C. Lothian Pty:South Melbourne] 2002(p. 146-7)

"Christmas dinner. Over the years Australians have come up with a number of Christmas dishes all their own. Some of these reflect the country's rugged colonial history. For example, a dish called "colonial goose" substitutes a stuffed leg of lamb for the more traditional English roast goose. "Billy can pudding" offers a simplified version of plum pudding made in a kind of tin but used to carry water. Other colonial recipes include "Christmas damper," a quick Christmas bread, and "drover's plum pudding," a kind of rice pudding made with raisins and nuts. "Father Christmas salad," a red, white, and green mixture of cherries, pistachio nuts, and lychees, represents another original Australian Christmas recipe. Many Australians eat their Christmas dinner out of doors, in order to enjoy the summer sunshine. Some barbecue or take picnics to the beach or other outdoor beauty spots. Others eat a cold meal at home, often combining salads with cold meat dishes. Still others, in spite of the heat, prefer an English Christmas dinner, complete with roasted meat, poatoes and gravy. Many families, no matter what they have for dinner, choose to end the meal with a hot Christmas pudding (...plum pudding)."
---Encyclopedia of Christmas and New Year's Celebrations, Tanya Gulevich, 2nd edition [Omnigraphics:Detroit] 2003 (p. 41-2)

Anglo-Australian Christmas notes, recipes & menus:

[1840]
"Mary Thomas had described the first Christmas Day in Adelaide, three days even before the colony was proclaimed. 'We kept up the old custom...as far as having a plum pudding for dinner, likewise a ham and a parrot pie...' she recorded. And later she discovered one of her neighborsactually had enjoyed roast beef, 'though we were not aware at the time that any fresh meat was to be had in the colony.' The fast was thatCaptain Duff's cow had fallen into a lagoon and was so injured it was expedient to kill her. The continuation of a quite unseasonablefeast--'plum pudding at 100 degrees in the shade'--is perhaps the most oft-remarked Australian food oddity. After devoting a chapter of hisAustralian Colonists (1974) to the habit, the historian K. S. Inglis remarked, 'It would long be an Australian tradition to enjoyboth the heavy Christmas dinner and the absurdity of it."
---One Continuous Picnic: A History of Eating in Australia, Michael Symons [Penguin Books:Victoria Australia] 1982, 1984 (p. 26)

[1858]
"Looking back over the years to his entry of his first Christmas Day, in the year 1858, spent in his new land of Australia RichardSkilbeck recorded:-'My first Christmas in Australia. The customs which have been endeared to us by childhood's festivities and which was wont to fill our youthful breasts with such joyous anticipations and not less pleasurable realizations are gladly dispensed with. The sun shining in his strength renders anything cooling grateful, but of spice cake and cheese there was no lack...Mr. and Mrs. Roberts came to dinner and no mean Christmas dinner either, a loin of veal with ham, followed by plumb pudding and currant pie."
---A Look at Yesteryear: Early Australian Cooking, Valerie Mckenzie and Joyce Allen [Centennial Publications:Sydney] 1980 (p. 92)

[1863]
"For the sake of tradition many colonials tried to transpose the inapporpriately heavy English Christmas dinner to the sultry Australiansummer, but inevitably adaptations crept in. Rachel Henning, writing from Exmoor Station in Queensland a few days before Christmas 1863, describes the preparations: 'Annie has been concocting mincemeat. She and Mr. Hedgeland held a great chopping in the veranda yesterday while I was settling the week's acounts inside, and when I went out I beheld a black-looking mass like a hugedirt-pie. It was made of dried apples and currants, raisins, spice, brandy, etc., and I dare say it will prove very nice...Of coruse itwould be bad in aif you put meat or suet with it. We have doubts about the plum pudding, as we have no eggs at present, and the fowlsrefuse to lay.' The resulting dinner represented a mixture of traditional and Australian elements: in addition to the pudding and mince-pies adapted from British recipes the ate rather welll with that old English favourite roast beef, two brace of wildAustralian duck, Australian summer vegetables in the form of pumpkin and okra, apple tart (presumably done bush-style withdried apples) and, for a good Queensland finale to the meal, watermelons."
---How to Cook a Galah: Celebrating Australia's Culinary Heritage, Laurel Evelyn Dyson [Lotnian Books:Melbourne Victoria] 2002 (p. 177)

[1873]
"It is almost superfluous to mention that such luxuries as strawberry ices, tipsy cake and trifle, iced champagne, still hock andsillery were not among the condiments set for our delectations...There were heaps of sweet cake, the ingredients of which I mayexplain to the uninitiated are fat, flour and sugar; luscious bush jam tarts in tin plates, the jam ingeniously concocted ofbrown ration sugar and water; a baking dish full of splendid corn beef sandwiches, no one of which, on my honour as a man ofintegrity, exceeded an inch in thickness; and another of johnny cakes and leather jackets; whilst the head of the table in the place of honour was a big pan full of what Bill called 'devilled ducks'. The drinkables were of but three varieties viz. good brandy in somewhat limited quantity, (perhaps three or four bottles); good 'Post and Rail' tea in abundant quantity, and good fresh water in unlimited quantity.'---(J.C.F. Johnson, An Austral Christmas, 1873)"
---A Good Plain Cook: An Edible History of Queensland, Susan Addison and Judith McKay [Boolarong Publications:Brisbane Queensland] 1985 (p. 106)

[1909]
"X'mas Plum Pudding
This may be made in one or two puddings, and boiled in greased basins or cloth. Mix together 1 lb. beef suet, free from skin andfinely chopped, with 1 lb. of sifted flour, 1 large teaspoon of baking powder, 1/2 lb. of bread crumbs, 1 lb. curramts. 1 lb.sultanas, 1 lb. stoneless raisins, chopped fine, 1/2 lb. mixed peel, cut into small dices, 1/4 lb. Jordan almonds, blanched andchopped small, 1 packet of mixed spice, 1 nutmeg grated, grated rind of 1 lemon and orange, and juice of each; add 8 well beaten eggs 1 cup of burnt sugar, 1'2 cup of brandy or rum if desired (it can be done without), 1 grated carrot. Put into a stout greased pudding cloth and into boiling water, and boil 8 hours, 2 hours on the day of serving; serve with sauce."
---The Schauer Cookery Book, Misses A. and M. Schauer [R.G. Gillies:Brisbane Queensland] 1909 (p. 335-336)

"X'mas Steamed Plum Pudding
Cream 1 lb. of butter and 1 lb. of sugar together till white, add 10 eggs, one at a time, beating well between each egg; then add 1 1/2 lbs. sifted flour, 2 small teaspoonfuls baking powder, 2 teaspoonfuls of burnt sugar, 1 grated nutmeg, 1/2 packet of spice, 1/2 lb. of Jordan almonds, blanched and cut small, 1 lb. sultanas, 1 lb. currants, 1/2 lb. seedless raisins, 1/2 lb. mixed peel, cut fine, 1 glass of rum. Mix all well together, put into 2 greased basis, and over with a greased paper, and steam for 4 hours, and 2 hours on day it is to be served. Serve with boiled custard. Half quantity makes a good pudding. The spirit may be omitted."
---The Schauer Cookery Book, Misses A. and M. Schauer [R.G. Gillies:Brisbane Queensland] 1909 (p. 339)

[1928]
"Christmas Steamed Plum Pudding
Cream 1 lb. of butter and 1 lb. of sugar, the grated rind and juice of orange till white, add 8 eggs, one at a time, beatingwell between each egg; then add 1 1/2 lb. sifted flour, teaptoonful baking powder, 2 tablespoonfuls of burnt sugar, 1 grated nutmeg, 1 packet of spice, 1/4 lb. of Jordan almonds, blanched and cut small, 1 lb. sultanas, 1 lb. curants, 1 lb.seedless raisins, 1/4 mixed peel, cut fine. Mix all well together, put into 2 greased basins, and cover with a greased paper, and steam for 6 hours, and 2 hours on day it is to be served. Serve with boiled custard. Half quantity makes a good pudding."
---The Schauer Improved Cookery Book, 6th Edition [W.R. Smith & Paterson Ltd.:Brisbane, Queensland] 1928 (p. 325)

"A Good Christmas Cake (1.)
Cream 1 lb. of butter and 1 lb. sugar together, till white, add 8 eggs slowly, beaten to a stiff froth. Sift 1 1/4 lbs. flour, 1teaspoon spice, 1 teaspoon grated nutmeg or cinnamon, 1/2 a teaspoon baking soda, add 1 lb. dates stoned and softened, prunes or figs, cut small. Add to the beaten mixture, add 1 gill of brandy. Line a large cake or 2 small tins with 3 thicknesses of brown paper, put in1/2 the mixture, prick well to make flat, lay across a thin layer of softened prunes, free from stones, or dates. Sprinkle with 2 ounces of finely-chopped almonds (or sliced), put remainder of cake mixture in, prick through, bake in a moderate oven 5 to 6 hours, leave in tin till cold. Cover with almond and royal or fruit icing (see icings), or Christmas cake icing. (See icings). Prunes and nutsin centre may be omitted."
---The Schauer Improved Cookery Book, 6th edition [W.R. & Paterson Ltd.:Brisbane, Queensland] 1928 (p. 416)

"A Christmas Cake or Birthday Cake (2.)
With the hand, beat 1 lb of butter and 1 lb of fine sugar together till quite white and creamy, add 10 eggs one at a time, beatingwell after adding each egg, sift on a paper 1 1/2lbs. of flour, add to the flour 1 lb. of stoneless raisins chopped small, 1 lb. ofsultanas, 1 lb. currants, 1/2 lb of mixed peel cut small, 1/4 lb almonds blanched, chopped small, 1 packet spice, 1 nutmeg grated, the juice and grated rind of 1 orange; add all these to the beaten mixture, half a cup of burnt sugar (caramel), a tea cup of rum or brandy--the cake is made and kept quite well without the spirit; put into a lined tin and bake for 5 hours in a moderate oven; 'leave in tintill cold. (See icing chapter.)
---The Schauer Improved Cookery Book, 6th edition [W.R. & Paterson Ltd.:Brisbane, Queensland] 1928 (p. 417)

"Icing and Decorations for Cakes
Amongst the decorations used are crystalized fruits of all kinds, especially cherries and agnelica, preserved ginger, orangequarters, glazed walnuts, almonds, cocoanut, white and baked, hundreds of thousands, silver cacheaus, strawberries, piping with cream, mockcream, butter icing, royal icing, meringue, apricot, glace, etc. To ice a birthday or christmas cake. Trim the top of the cake carefully, so that it will stand flat, brush away all crumbs, and stand on a board at least 1 1/2 inches larger than the ake, stand it bottomupwards, so that the surface is flat on a biscuit tin, if you have not a cake stand to enable you to turn it easily. Brush over surface with yolk of egg, also sides, roll out almond paste and cover top and sides. Stand away till next day, then cover withroyal icing, allow to become quite dry, and glaze with a reduced royal icing. Then decorate with icing, pipe and bags, using a stiffroyal icing for piping. Always keep covered with damp cloth to prevent crust forming, which would block tubes; if allowing icingto stand over night, renew wet cloth."
---The Schauer Improved Cookery Book, 6th edition [W.R. & Paterson Ltd.:Brisbane, Queensland] 1928 (p. 466-467)

[1956]
"Cold Christmas Dinner
Iced Fruit Cocktail
Hors D'oeuvre: Caviare on Toast (Cold)
Soup: Cold Consomme Clear Soup (Iced)
Fish: Crab Mayonnaise
Entree: Asparagus Moulds in Aspic
Joint: Cold Boiled Ham and Cold Roast Turkey
Lettuce Salad, Potato Salad
Sweets: Cold plum pudding with whipped cream or plum pudding in jelly, Cold Christmas Sweet Mince Tarts, Fruit Cup
Dessert: Bon-bons, Iced Coffee
The fruit used in Cold Australian Christmas Pudding could be turned into a quart of chocolate ice cream and placed in frigidaire,and served as a cold Christmas pudding."
---The Schauer Australian Cookery Book, Eleventh edition [W.R. & Paterson Pty. Ltd:Kemp Place Valley, Brisbane, Queensland] 1956 (p. 33)