Pies and Torte
Barbara Santich [+]
University of Adelaide
Barbara Santich is Professor Emeritus in the History Department and a culinary historian who initiated post-graduate courses in food history and culture at the University of Adelaide. She is the author of eight books including the award-winning Bold Palates: Australia’s Gastronomic Heritage (2012).
Cheesecake; Chicken pie; ‘French’ pork pie; Pork pie; Quail pie; Ricotta and herb ravioli