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English immigrants first settled in South Australia in 1836, in ships such as "HMS Buffalo", a replica of which is to be seen at Holdfast Bay.
These folk established themselves on the Adelaide Plains, some gradually taking up agricultural land in the Adelaide Hills. In 1839 persecuted Lutheran immigrants from Prussia arrived, looking to establish their community in a free land, and moved to Hahndorf or the Barossa Valley. My own forebears arrived on the "Isabella Watson" in 1846. These people brought with them traditional English recipes, many of which appear in my own grandmother`s handwritten recipe book, such as Stewed Chops, Potato Dumplings and Jam Pudding. They were all simple recipes, not requiring complicated ingredients, and not costing much money, a style of cookery that reflected the modest means of the time. Among the English immigrants were sheep graziers providing prime lamb, others farmed beef cattle and still others became the butchers, bakers and candlestick makers of newly established towns. Many recipes, in hand written recipe books, brought to Australia by migrant women have been passed from one cook to another down the years. These recipes still hold their place in home cooking of today including Lamb Roast, Lamingtons, tasty Steak and Kidney Pies. They have been joined by dishes that have earned their special place in Australian history, such as the Pavlova, Soldier`s Cake and Anzac Biscuits, and of course for genteel afternoon teas, the Lamington and Pumpkin Scones.