Tag Archive for: food history

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A Short History of Tomatoes in Indian Curries

The Surprising History of Tomatoes in Indian Curries (and Butter Chicken)

THE OTHER day, while stirring a slow cooker full of butter chicken — the sauce thickening into that rich orange-red colour, the smell of garlic, ginger and garam masala filling the kitchen — I found myself thinking about one ingredient I’d tipped in without much thought: a tin of crushed tomatoes.

It felt ordinary enough. Practical. Almost expected.

But it struck me that this humble tin would have puzzled many cooks in older Indian kitchens.

Butter chicken, after all, feels deeply rooted in Indian food culture. Yet one of its signature ingredients is a fruit that didn’t even exist in India until a few centuries ago.

How did tomatoes — a New World fruit — become so central to Indian curries that many of us assume they’ve always been there?

It’s a fascinating reminder that recipes are never frozen in time. My butter chicken simmering away in the slow cooker isn’t just dinner; it’s the latest chapter in a much bigger story of migration, trade and adaptation.

Read on to learn about the history of tomatoes in Indian curries.

 

Affiliate note: Some of the books I used while researching food history are linked below. If you purchase through these links, I may earn a small commission at no extra cost to you, which helps support independent journalism at Jocelyn Magazine.

Butter chicken curry with naan bread and spices on a dark table

Fresh vine-ripened tomatoes spilling from a rustic basket, symbolising the global journey of tomatoes into Indian cooking.

A fruit from far away

Tomatoes began their story far from India, in the Americas.

Long before Europeans arrived, Indigenous peoples in Central and South America cultivated tomatoes as part of sophisticated agricultural systems. Their wild ancestors grew in the Andes, but it was in Mesoamerica that tomatoes became an important food crop.

When Spanish conquistadors returned to Europe in the 16th century, tomatoes came with them.

At first, Europeans weren’t entirely sure what to make of them.

Because tomatoes belong to the nightshade family, some believed they were dangerous or unhealthy. For a while, they were grown mostly as ornamental curiosities — admired more than eaten.

But slowly, especially in southern Europe, tomatoes found their culinary footing.

Italian and Spanish cooks began experimenting with them, discovering their acidity, sweetness and depth.

From there, tomatoes travelled again — not by land, but by sea.

And eventually, those trade winds carried them to India.

Which means the red sauce in your butter chicken owes as much to Aztec farming traditions as it does to Mughal flavours.

Map of India created with spices and herbs on parchment

A creative map of India formed with spices and herbs, reflecting the layered history of trade, ingredients and culinary exchange.

How tomatoes reached India

The Portuguese were the first Europeans to bring tomatoes to India, most likely in the 16th century.

They introduced them alongside other now-essential ingredients like chillies, potatoes and cashews.

Their colonial footholds, particularly in Goa and along India’s western coast, became the first points of arrival.

Initially, tomatoes were mostly grown for Portuguese households, missionaries and colonial kitchens rather than local Indian families.

They were foreign, unfamiliar, and not immediately useful.

Later, British colonial trade helped spread tomatoes further inland, increasing both cultivation and availability.

By the late 19th century, tomatoes had become visible in Indian markets, but they still weren’t central to most home cooking.

That’s partly because Indian cooks already had an impressive toolkit for sourness.

Tamarind, kokum, raw mango, lime and dried fruits all brought acidity in ways deeply embedded in regional traditions.

The tomato still had to prove itself.

From “foreign brinjal” to pantry regular

In some Indian languages, tomatoes were originally described as a kind of “foreign brinjal” — a telling sign of how new and strange they seemed.

They looked familiar enough, but they weren’t part of the old foodways.

Early uses were cautious.

Tomatoes often appeared in small amounts, mainly to add tang rather than define a dish.

Traditional souring ingredients still held pride of place.

But tomatoes offered something different.

They brought acidity, yes — but also colour, body and a subtle savouriness that worked beautifully with spices.

Unlike seasonal mangoes or region-specific kokum, tomatoes could be cultivated widely and, over time, became increasingly accessible.

That mattered.

By the early 20th century, particularly in growing urban centres, tomatoes shifted from novelty to convenience.

They didn’t replace tradition.

They simply slotted into it.

That adaptability is probably why they succeeded.

The rise of the tomato-onion gravy

Much of what we now think of as “classic North Indian curry” is actually tied to restaurant culture.

In cities across northern India during the 20th century, restaurants and canteens developed efficient base gravies — versatile sauces built from onions, tomatoes, ginger, garlic and spices.

This standardised foundation could be adapted into dozens of dishes: paneer, chickpeas, lamb, chicken or vegetables.

It was practical and scalable.

But it also tasted good.

Tomatoes softened the edge of spices, added mild sweetness and created that rich red colour diners found appealing.

Compared with the sharper sourness of tamarind, tomato felt smoother and more universal.

Cookbooks, women’s magazines and later television cooking shows helped cement this style as “authentic”, even though it was relatively modern.

For many families, especially in older generations, tomatoes were still used sparingly with meat dishes well into the mid-20th century.

Their dominance is recent in historical terms.

And this is the culinary world into which butter chicken was born.

Chef cooking curry in a commercial Indian kitchen

A chef preparing curry in a restaurant kitchen, representing the rise of tomato-onion gravies in modern Indian dining.

Butter chicken: a modern classic built on tomatoes

Butter chicken isn’t ancient.

It’s one of India’s great modern dishes.

Most food historians trace its origins to Delhi in the mid-20th century, where restaurateurs at Moti Mahal are credited with creating it by simmering leftover tandoori chicken in a buttery tomato-based gravy.

It was practical, resourceful and wildly delicious.

And tomatoes were central to it.

Without tomatoes, butter chicken would lose its signature colour, tang and silky richness.

They balance the smokiness of tandoori chicken, soften the spices, and form the perfect base for cream and butter to build on.

They also help rehydrate leftover roasted meat, which was the original point of the dish.

That’s the thing: butter chicken was born in a world where tomatoes had already become part of modern Indian restaurant cooking.

The tin of crushed tomatoes I use at home is simply today’s shorthand for that same style of gravy.

My slow cooker version is part of this same evolution — a home kitchen adaptation of a relatively young, tomato-rich curry tradition.

“In Indian kitchens, tomatoes are young, but their story is already centuries long.”

Bringing it back to my kitchen

So does using tinned tomatoes make butter chicken less authentic?

Not really.

If anything, it reflects the way Indian cooking has always evolved; absorbing new ingredients, adapting them and making them its own.

It’s worth looking around your pantry and noticing which foods feel ancient but are actually newcomers.

Tomatoes. Chillies. Potatoes.

All imports. All now indispensable.

The spices might be old. The story is not.

And next time you make a curry, or warm up naan on the stovetop, you might pause for a moment and imagine the journey those ingredients took, from the Americas, across oceans, into India, and finally into your own kitchen.

If you’d like to taste that story for yourself, try my slow cooker butter chicken and homemade-style naan recipes.

Butter chicken served with rice and naan on a dinner plate

Butter chicken served with rice and naan, showcasing the creamy tomato-based sauce that defines this modern classic.

 

Sources & Further Reading

Hungry for more food stories?

If this article sparked your curiosity, the books listed above offer fascinating deeper dives into the origins of ingredients, empires and recipes that shaped our kitchens. They’re part cookbook, part history lesson.

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How to Make Store-Bought Naan Taste Better

The Simple Pan Trick to Make Store-Bought Naan Taste Better

LET’S be honest, supermarket naan can be a bit of a let-down.

You buy it with high hopes, imagining pillowy, charred, buttery goodness like the kind that lands beside your curry at a good Indian restaurant. Then you microwave it, take a bite, and it’s… dense. Doughy. Slightly disappointing.

I’ve been there.

The good news? With a few simple tricks, naan from the supermarket can be transformed into something much closer to the real thing — warm, soft, lightly blistered and full of flavour.

No tandoor required.

Keep reading to find out how to make store-bought naan taste better.

 

Affiliate note: The products mentioned in this article are things I use in my own kitchen, and some links may be affiliate links. That means if you buy through them, I may earn a small commission at no extra cost to you.

Store-bought naan heating in a Tefal non-stick frypan with golden charred spots.

Store-bought naan warming in a Tefal non-stick frypan to create soft, blistered restaurant-style texture at home.

Why supermarket naan often falls flat

Traditional naan is cooked fast and hot inside a clay tandoor oven. That intense heat creates those lovely bubbles, smoky charred spots and soft, stretchy texture.

Supermarket naan, on the other hand, is pre-cooked, packaged and chilled. It holds more moisture and loses that just-baked edge.

That’s why microwaving it usually makes things worse.

Too soft. Too chewy.

A bit like eating warm cardboard in a flattering disguise.

The pan method that makes store-bought naan taste better

This is the easiest fix, and the one I use most often.

A hot, dry frying pan makes all the difference.

For me, that’s usually my Tefal non-stick pan, which gives the naan enough heat to blister without sticking.

What you’ll need

  • store-bought naan
  • butter or ghee
  • 1 clove garlic, crushed
  • sea salt
  • fresh coriander (optional)
  • nigella seeds (optional)

Step 1: Heat the pan properly

Heat the pan to medium to high heat. Not smoking, but properly hot.

This helps create those little blistered spots that mimic tandoor cooking.

Step 2: Warm the naan dry

Place the naan straight into the dry pan.

Cook for about 60 to 90 seconds on each side.

Press lightly with a spatula as it heats. This encourages puffing and creates better contact with the pan.

If it starts bubbling, you’re on the right track.

Step 3: Add the good stuff

While it’s still hot, brush lightly with melted butter or ghee mixed with crushed garlic and a pinch of sea salt.

This is where supermarket naan starts tasting much less like supermarket naan.

Scatter with chopped coriander if you like. Or nigella seeds. Or both.

The pan that makes the difference

A good naan starts with good heat.

For this method, I use my Tefal non-stick frypan — hot enough to blister the bread, easy to clean, and versatile enough for everyday cooking beyond curry night.

It’s quickly become one of those pieces that earns its place in the kitchen.

→ Browse Tefal cookware and kitchen essentials

The steam trick for softer naan

This is the part many people skip.

Once cooked, wrap the naan in a clean tea towel for a minute or two.

That little bit of trapped steam softens the bread beautifully without making it soggy.

It’s the difference between not bad and actually pretty good.

Oven or stovetop?

You can warm naan in the oven, but for smaller batches I think the stovetop wins.

Oven method
Good for larger quantities, but you lose some of the char.

Stovetop method
Better texture, faster, more flavour.

If you’re heating two or four pieces, the pan is the clear winner.

Which supermarket naan is best?

Not all naan are equal.

Look for:

  • thicker artisan-style naan
  • plain or garlic naan without added sweetness
  • brands from the chilled section rather than shelf-stable packets

In my experience, fresher is better.

Avoid anything that feels stiff before heating. That’s rarely a good sign.

What to serve it with

Good naan deserves a good curry.

It’s perfect with:

  • butter chicken
  • lamb rogan josh
  • chickpea curry
  • spinach dhal

I usually serve mine with my winter butter chicken, which is made for batch cooking and tastes even better the next day.

And if you’re wondering what to eat or drink with spicy food, I’ve got thoughts on that too.

Why naan tastes different in India

Part of the magic is the tandoor. That fierce heat is hard to replicate at home.

But it’s also regional. Across India you’ll find naan, roti, paratha and chapati, each with its own texture and purpose.

On rail journeys through northern India, warm flatbreads often arrive wrapped in paper, ready to tear and share.

Simple food. Fast. Full of comfort.

Which, really, is what good naan is all about.

Even if it started in the supermarket aisle.

Better naan starts with better basics

You don’t need a tandoor oven to get soft, blistered naan at home; just a hot pan and a few simple tricks.

The Tefal frypan I used here has already earned its keep for naan, eggs, quick curries and everyday lunches.

In a smaller kitchen, I’m learning that the best cookware isn’t about having more. it’s about having the right pieces.

→ Explore Tefal cookware and kitchen essentials

 

Affiliate note: The products mentioned in this article are things I use in my own kitchen, and some links may be affiliate links. That means if you buy through them, I may earn a small commission at no extra cost to you. It helps support Jocelyn Magazine and keeps the stories, recipes and travel inspiration coming. As always, I only recommend products I use or believe are worth considering.

 

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Slow-Cooked Indian Curry Recipe for Winter Nights

Need a Winter Warmer? Try This Slow-Cooked Indian Curry

THERE’S something about winter that makes a slow-cooked Indian curry feel less like dinner and more like a necessity.

When the nights cool down and the kitchen windows fog up, I start craving the kind of food that bubbles away for hours, filling the house with spice and promise. A good curry does exactly that. Better still, it’s one of those meals that tastes even better the next day.

This simple butter chicken has become one of my winter favourites for that reason. It’s easy, deeply comforting, and generous enough to feed six, which in my townhouse usually means dinner for one or two, with four or five portions tucked away in the freezer for later.

Future me is always grateful.

Lately I’ve been making it in my Ninja Foodi using the sauté and slow cook settings. It takes the fuss out of it and delivers beautifully tender chicken every time.

Serve slow-cooked Indian curry with basmati rice, warmed naan and a cool cucumber raita on the side.

Affiliate note: The products mentioned in this article are things I use in my own kitchen, and some links may be affiliate links. That means if you buy through them, I may earn a small commission at no extra cost to you.

Ninja Foodi with spices ready for slow-cooked butter chicken recipe.

Ninja Foodi multi-cooker prepared for slow-cooking butter chicken with garam masala, cumin and turmeric.

Why this curry works for batch cooking

Not every meal survives the freezer well. Slow-cooked Indian curry does.

The spices settle in overnight, the sauce thickens beautifully, and the flavours deepen rather than fade. It’s also forgiving. Swap chicken for chickpeas, lamb or even leftover roast vegetables if that’s what you have.

This version sits somewhere between a butter chicken and a homestyle tomato curry — rich, warming and mildly spiced without blowing your head off.

It’s practical food. The kind that earns its place in a small freezer.

Winter Butter Chicken for Six

Ingredients

For the curry

  • 1.5kg chicken thighs, trimmed and cut into chunks
  • 2 tablespoons olive oil
  • 2 large brown onions, finely diced
  • 5 cloves garlic, crushed
  • 2 tablespoons fresh ginger, grated
  • 3 tablespoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 400g crushed tomatoes
  • 3 tablespoons tomato paste
  • 250g Greek yoghurt
  • 300ml thickened cream
  • 1 tablespoon butter
  • Salt to taste
  • Fresh coriander to serve

Optional:

  • 2 handfuls baby spinach stirred through at the end
  • 2 tablespoons mango chutney for a little sweetness

For the basmati rice

  • 2 cups basmati rice
  • 3 cups water
  • pinch of salt

For the cucumber raita

  • 1 large Lebanese cucumber, grated
  • 1 cup Greek yoghurt
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped coriander
  • ½ teaspoon ground cumin
  • pinch of salt
  • squeeze of lemon juice

To serve

  • Store-bought naan bread (one per person)
Slow-Cooked Indian Curry Recipe: Chicken thighs and chopped onion prepared for slow-cooked butter chicken.

Fresh chicken thighs and chopped onion prepared for a slow-cooked winter butter chicken recipe.

The kitchen gear behind this slow-cooked Indian curry recipe

For this butter chicken, I used my Ninja Foodi for the slow cooking. It’s one of those appliances that earns its bench space, especially for batch cooking and winter meals.

For warming naan and everyday stovetop cooking, I reached for my Tefal non-stick frypan.

If you’re building a practical kitchen setup, a good pan is one of the best places to start.

→ Browse Tefal cookware and kitchen essentials

 

Method

Step 1: Build the base

Set your Ninja Foodi to Sear/Sauté on medium.

Add the olive oil and cook the onion for about five minutes until soft.

Add garlic and ginger and cook for another minute.

Stir in the garam masala, cumin, turmeric, smoked paprika and coriander.

Cook for 30 seconds until fragrant.

This is where the kitchen starts smelling like an Indian restaurant.

Step 2: Add the chicken

Add the chicken pieces and stir until lightly browned.

No need to cook them through.

Add the crushed tomatoes and tomato paste and stir well.

Step 3: Slow cook

Switch to Slow Cook (Low).

Put the lid on and cook for four hours.

This is where the magic happens. The chicken softens, the sauce deepens, and the whole thing settles into itself.

Step 4: Finish the sauce

About 20 minutes before serving, switch back to Sear/Sauté (Low).

Stir in the Greek yoghurt slowly.

Add the cream and butter.

If you’re using spinach, stir it through now.

Simmer gently for 10 to 15 minutes until rich and silky.

Taste and season.

Scatter with fresh coriander.

Slow-Cooked Indian Curry Recipe: Butter chicken simmering in a Ninja Foodi.

A batch of homemade butter chicken cooking in a Ninja Foodi for an easy winter meal.

Cook the rice

Eat with homemade cucumber raita with fresh cucumber slices and coriander.

Homemade cucumber raita served as a cooling side dish with Indian curry.

Rinse the basmati rice until the water runs mostly clear.

Add rice, water and salt to a saucepan.

Bring to the boil, then reduce to low and cover.

Cook for 12 minutes.

Turn off the heat and let it rest for 10 minutes before fluffing with a fork.

Make the cucumber raita

Grate the cucumber and squeeze out the excess water.

Mix with yoghurt, mint, coriander, cumin, salt and lemon juice.

Chill until serving.

The cool yoghurt cuts beautifully through the warmth of the curry.

Warm the naan properly

Eat with store-bought naan heating in a Tefal non-stick frypan with golden charred spots.

Store-bought naan warming in a Tefal non-stick frypan to create soft, blistered restaurant-style texture at home.

This is where a good frying pan earns its place.

I use my Tefal for this.

Heat the pan dry over medium-high heat.

Warm each naan for 60 to 90 seconds on each side.

Brush lightly with melted butter and a little crushed garlic.

Then wrap briefly in a tea towel to soften.

It makes all the difference.

(If you’ve ever wondered why supermarket naan can taste a bit flat and doughy if not heated well, I’ll share more on that in my next article.)

Butter chicken with rice, naan bread and cucumber raita served on a plate.

Homemade butter chicken served with basmati rice, charred naan and cucumber raita.

Freeze now, thank yourself later

Let the curry cool completely before dividing it into airtight containers.

It will keep:

  • up to three days in the fridge
  • up to three months in the freezer

For me, this usually means one or two dinners now and several easy meals later.

Like most curries, it rewards patience.

A little travel note

One of the things I love about rail travel, whether through India or closer to home, is how food becomes part of the journey.

Curries served aboard Indian trains are often simple, regional and deeply comforting.

This recipe has that same spirit: practical, warming and made to be shared.

Not fancy. Just good.

Cook this at home

This meal came together in my Ninja Foodi for the slow-cooked curry, with my Tefal frypan for the naan.

It’s proof you don’t need a huge kitchen or fancy setup to cook something warming and full of flavour.

A few reliable pieces of cookware, and a little patience, go a long way.

→ Explore Tefal cookware and kitchen essentials

 

Affiliate note: The products mentioned in this article are things I use in my own kitchen, and some links may be affiliate links. That means if you buy through them, I may earn a small commission at no extra cost to you. It helps support Jocelyn Magazine and keeps the stories, recipes and travel inspiration coming. As always, I only recommend products I use or believe are worth considering.

 

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Chocolate History Explained: Is It Really Fruit?

Is Chocolate Really a Fruit? A Short History from Cocoa Tree to Chocolate Bar

FOR ANYONE curious about chocolate history, there’s a comforting idea worth entertaining: the love of your life may be a fruit.

That’s the light-hearted theory put forward by Chris Jahnke during a guided tour of a small chocolate plantation in North Queensland.

“Chocolate is made from the seeds of the cocoa fruit,” Chris joked. “So in my mind, that makes chocolate a fruit.”

There was laughter all round — the kind that suggests people are more than happy to believe it might be true.

And while the idea is playful rather than scientific, it does have a kernel of truth. Chocolate is made from cocoa beans, which come from the fermented, dried and ground seeds of the Theobroma cacao fruit.

What complicates chocolate’s reputation, of course, is not its origin — but what happens next. The addition of fat and sugar is what turns cocoa into the indulgence we know today, and what keeps chocolate hovering between treat, comfort food and cultural obsession.

Chocolate history - coca fruit explained

Cocoa fruit exposed. Photo: Everjean from Antwerp, Belgium, Creative Commons.

Chocolate Starts as a Fruit: Cocoa, Seeds and a Popular Myth

Cocoa pods grow directly from the trunk of the cocoa tree, each one encasing rows of seeds surrounded by a sweet, sticky pulp. Those seeds are what eventually become cocoa beans — the raw material for chocolate.

Nutritionally, cocoa itself contains antioxidants and compounds that have been widely studied. It’s the processing and additions that determine whether chocolate leans closer to nourishment or indulgence.

This distinction — between cocoa and chocolate — is one of the themes that runs through the history of chocolate, and one that becomes especially clear when you see how it’s made from scratch.

From Cocoa Tree to Chocolate Bar: Inside Charley’s Chocolate Factory

I learned just how much goes into that transformation during a Cocoa Tree to Chocolate Bar tour at Charley’s Chocolate Factory, near Mission Beach in North Queensland.

Owners Chris and Lynn Jahnke are deeply immersed in the world of cocoa. After years of moving between Melbourne and Queensland, they eventually settled on a rural property at Mount Edna, not far from the coast.

The land had previously been used for bananas, then cattle, before the couple began exploring alternative crops better suited to the climate — macadamias, mangoes, lychees — all with long lead times.

Then came a moment of inspiration.

Chris recalls watching an episode of ABC Landline about cocoa and realising that, while globally beloved, chocolate is grown in surprisingly few places.

“Chocolate is moderately popular,” he quipped. “The rest, as they say, is history.”

Today, cocoa trees grow on their property, and chocolate is produced onsite — from nursery to plantation to factory — resulting in small-batch chocolate that has gained national and international recognition.

Did Chocolate Ever Count as Health Food?

Chocolate’s reputation has long swung between virtue and vice.

Research has suggested that dark chocolate, when eaten in moderation, may be associated with benefits such as improved cholesterol profiles and cardiovascular health. These findings tend to relate to cocoa content rather than sugar-laden confectionery, and they sit firmly in the “interesting, not prescriptive” category.

What history makes clear is that cocoa’s earliest use had little to do with dessert.

For thousands of years, it was consumed as a drink — bitter, frothy and valued as much for ritual as for sustenance.

Chocolate History: How the Olmecs First Made Cocoa Drinkable

Traces of cocoa have been found in drinking vessels carbon-dated to around 3,800 years ago.

The earliest civilisation associated with cocoa consumption is the Olmecs of southern Mexico. It’s believed they observed animals cracking open cocoa pods, discarding the seeds and consuming only the sweet pulp.

Humans, however, went a step further.

The Olmecs fermented the seeds, dried them in the sun, roasted them over fire and ground the nibs into a paste — creating a drink that was both nourishing and culturally significant.

How they arrived at this process without modern food science remains one of the enduring marvels of food history.

For much of its life, cocoa remained a beverage. It wasn’t until 1847 that English chocolate maker Joseph Fry created the first solid chocolate bar, setting the stage for chocolate as we know it today.

Where Cocoa Grows — and Why North Queensland Works

Cocoa is a tropical tree with specific demands.

It thrives in hot, humid environments with consistent rainfall and grows most successfully within 15 degrees north and south of the Equator. Globally, the majority of cocoa production occurs in West African countries such as Ghana and Nigeria.

In Australia, suitable growing conditions are limited, but parts of coastal North Queensland, particularly between Tully and Mossman, offer the right combination of climate and soil.

Mission Beach sits squarely within that zone, making it one of the few places in the country where cocoa can be grown and processed locally.

Where Is Charley’s Chocolate Factory?

Charley’s Chocolate Factory is located at Mission Beach in North Queensland, between Tully and Mossman.

Here, cocoa plants are grown from seed, and chocolate is made onsite in small batches. Among its accolades, the business has been recognised under the International Cocoa Awards’ Cocoa of Excellence program.

For visitors interested in learning more about cocoa cultivation and chocolate making, further details are available via the Charley’s Chocolate Factory website.

Chocolate History: Charley's Chocolate Factory, Mission Beach.

From bean to bar, Charley’s Chocolate Factory is a reminder that some of the best food stories are grown, made and shared close to home. Cocoa pods on the tree, delicate blossoms, hands-on explanations, and rows of tropical plants thriving in North Queensland conditions — it’s chocolate with a strong sense of place. Visiting here isn’t just about tasting chocolate (though that’s reason enough); it’s about seeing how curiosity, climate and craft come together to create something special in Mission Beach.

About the author

Jocelyn Watts is a writer, editor and photographer based in Hervey Bay, Queensland. She writes about food, place and everyday culture, with a particular interest in how history, landscape and lived experience shape what — and how — we eat. Jocelyn is the editor of Jocelyn Magazine.

 

 

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Pineapples as Prestige: Why the Motif Still Endures

From Table Centrepiece to Design Motif: Pineapples as Prestige

A tropical fruit, a rented centrepiece, and a quiet marker of wealth — the story behind the pineapple is stranger, and more revealing, than it first appears.

HAVE you ever wondered why pineapple motifs are a recurring theme? I have.

They appear on shirts (think Hawaiian), in artworks, on jewellery and ornaments — even worked into architectural details. Pineapples have become a familiar decorative flourish, but their presence is anything but accidental.

In Maryborough, Queensland, pineapples even feature in one of the mosaics adorning Kent Street. The accompanying blurb suggests the city’s municipal benefactor, George Ambrose White — who donated funds for the construction of the Maryborough Town Hall in the early 1900s — made his money from pineapples, among other ventures, including gold.

So how did a tropical fruit come to represent wealth, prestige and influence?

Pineapples as prestige - seen in mosiacs in Maryborough, Qld.

Maryborough storyteller Ian Brown tells Eriko Badri and daughter Sana from Bundaberg about the pineapple motifs in the city’s mosaic.

Why Pineapples Became a Symbol of Wealth

The pineapple belongs to the Bromeliad family and is native to South America, most likely originating in southern Brazil and Paraguay.

It was introduced to Europe in the 15th century by Christopher Columbus, who encountered the fruit in Guadeloupe. By that time, pineapples had already spread throughout South and Central America.

In Europe, however, pineapples proved notoriously difficult to cultivate. And therein lies the answer.

Because they were so rare and challenging to grow, pineapples became powerful symbols of wealth and status. At their peak, a single pineapple could sell for the equivalent of $8,000 in today’s money.

Those fortunate enough to acquire one often displayed it as a centrepiece at lavish social gatherings. In fact, pineapples were so prized that they could be rented for an event, then returned — still uneaten — to their owner.

The motif soon found its way into architecture and interior design. The wealthy adorned their homes and public buildings with carved pineapples as symbols of prosperity and hospitality.

Architect Christopher Wren famously chose gilded pineapples to crown the North Towers of St Paul’s Cathedral in London. King Charles II also embraced the symbolism, commissioning official portraits in which pineapples appear prominently.

It is believed that Barbara Palmer, mistress of King Charles II, was the first to successfully cultivate pineapples in Europe, growing them in a hothouse in the late 1600s.

Closer to home, pineapples are grown across several Queensland regions, including the Sunshine Coast, Wide Bay, Yeppoon, coastal North Queensland and the Atherton Tableland. In the 2012–13 season, Australia’s pineapple processing sector produced 39,000 tonnes of fruit for canning and juicing, valued at $12.5 million (Queensland Government, Department of Agriculture and Fisheries).

pineapples as prestige - The Pineapple Fountain in Charleston is a familiar landmark in a historic Atlantic port city, long associated with trade, travel and hospitality.

The Pineapple Fountain in Charleston, United States, is a familiar landmark in a historic Atlantic port city, long associated with trade, travel and hospitality.

Notes

  • This article draws on historical sources and publicly available records relating to food history, agriculture and cultural symbolism.
  • It was first published in the Maryborough Herald in 2020, when Jocelyn was editor. Following the closure of the paper, the original article is now available via The Courier Mail’s site. It has been lightly edited for Jocelyn Magazine.

About the author

Peter Woodland is a contributor to Jocelyn Magazine. A former teacher and school librarian, his interests include computing, geography, palaeontology and good food.

 

Curious about how everyday foods carry hidden histories? You might also enjoy this Food History piece exploring the cultural and colonial story of the macadamia nut.

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Mead: A Universal Elixir with Ancient Roots

Why Mead Deserves a Spot in Your Beverage Line-Up

MEAD has been charming taste buds across Australia and the world for centuries. This ancient beverage, made by fermenting honey with water, boasts a rich history spanning thousands of years. From its early Nordic origins to its recent resurgence, mead is celebrated for its unique flavours, versatility, and cultural significance.

If you’re curious about mead, you’re not alone. This guide delves into the 11 most commonly asked questions about mead, explores its appeal, and even shares a recipe so you can try brewing your own.

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them, I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

Mead - wine glass and bottle of mead

1. What is Mead?

Mead is a fermented beverage created by mixing honey, water, and yeast. Often referred to as “honey wine,” it can range from dry to sweet and still to sparkling. Its simplicity allows for endless variations, including the addition of fruits, spices, and herbs.

2. Where Does Mead Come From?

Mead’s origins trace back over 5,000 years to ancient Nordic cultures. Revered as the “nectar of the gods,” it symbolised life, courage, and wisdom. The tradition of the “honeymoon” stems from newlyweds drinking mead for a month to promote fertility and happiness.

3. Why is Mead Popular Again?

Mead’s renaissance is fuelled by artisanal meaderies, a growing interest in craft beverages, and its appeal as a naturally gluten-free option. It’s also a hit at food and wine festivals, including Queensland’s Relish Food & Wine Festival in Maryborough, where Amrita Park Meadery from Pomona showcased its creations.

4. What Are the Health Benefits of Mead?

While scientific research on mead is limited, it’s often praised for its potential benefits:

  • Antioxidants: Linked to reduced risk of chronic diseases.
  • Probiotics: Beneficial for gut health due to fermentation.
  • Nutrients: Contains vitamins B6 and B12, along with iron, potassium, and magnesium.
  • Gluten-Free: A great choice for those with sensitivities.

5. What Types of Mead Are Available?

Mead comes in many styles:

  • Traditional Mead: Honey, water, and yeast.
  • Melomel: Mead made with fruit.
  • Metheglin: Mead infused with spices or herbs.
  • Sparkling Mead: Carbonated for a bubbly twist.

Australian meaderies experiment with native bush honey and unique ingredients like citrus, coffee, and chocolate.

6. How is Mead Made?

Mead-making involves fermenting honey, water, and yeast. Variations arise from adjusting the honey-to-water ratio and adding fruits or spices. The mixture ferments for weeks or months before ageing in bottles. You can even try making mead at home—see the recipe below.

7. How Do You Serve and Store Mead?

Mead should be stored like wine: in a cool, dark place. Serve it chilled or at room temperature, depending on your preference. It’s perfect on its own or as a mixer in cocktails.

8. Can You Make Mead at Home?

mead - pouring mead into glasses

Midus is a type of Lithuanian mead, an alcoholic beverage made of grain, honey and water. The Balts have been making mead for thousands of years.

Yes! Making mead is simple and rewarding. Here’s a basic recipe:

Basic Mead Recipe (1-Litre Batch)

Ingredients:

  • 350 g raw honey
  • 700 ml water
  • 1/4 tsp dry yeast

Method:

  1. Mix the honey and water in a clean, sterilised jar until fully dissolved.
  2. Add the yeast and stir gently.
  3. Cover the jar with a breathable cloth and secure it with a rubber band.
  4. Store at room temperature, out of direct sunlight, for 2–4 weeks.
  5. Once fermentation slows, transfer to an airtight container and age for another 1–2 months.
  6. Enjoy your homemade mead!

9. What Foods Pair Well with Mead?

Mead’s versatility makes it a great match for various dishes:

  • Dry Mead: Complements savoury foods like steak or roast vegetables.
  • Sweet Mead: Pairs beautifully with desserts or cheese.
  • Spiced Mead: Enhances the flavours of curries or spiced dishes.

Experiment to discover your favourite pairings.

*In Australia, making mead at home for personal use is legal, but there are regulations you need to be aware of. Homebrewers are allowed to make alcohol for personal consumption without a licence, as long as it’s not for sale. However, if you plan to produce large quantities or distribute it, you’ll need to comply with specific laws, including obtaining the proper permits. More information is below.

10. Where Can You Buy Mead in Australia?

Australia boasts an array of excellent meaderies. Here are some to explore:

To book accommodation, visit OAKS HOTELS

Explore the World of Mead

Whether you’re a seasoned enthusiast or new to this ancient beverage, mead offers something for everyone. Visit a local meadery, try a new flavour, or brew your own to join the growing community celebrating this timeless drink. Just mind the kilojoules (calories) if you’re watching your weight. Cheers!

mead - bottle and wine glass

Ginger & Lime Melomel from Amrita Park Meadery.

Homebrewing Laws in Australia

*For information on the laws surrounding homebrewing in Australia, here are some reliable sources you can check out:

  1. Australian Taxation Office (ATO) – The ATO provides detailed information on alcohol excise, the quantity of alcohol that can be brewed for personal use, and the legal requirements for homebrewers. You can find information on excise duty and homebrew rules on their website: www.ato.gov.au

  2. State and Territory Liquor Licensing Authorities – Each state or territory has its own liquor licensing body that regulates alcohol production, including homebrewing. You can find regulations specific to your region on their websites:

  3. Homebrewing Associations – National or state-based homebrew associations, such as the Australian National Homebrewers Conference (ANHC) and Brewer’s Guild of Australia, often provide resources, guidance, and updates on relevant laws and best practices. The Australian Brewers Association also offers information for both hobbyists and professionals.

  4. Australian Government – Comlaw – For the full text of relevant laws, including excise duty and other alcohol-related regulations, you can visit the Federal Register of Legislation at www.legislation.gov.au.

 

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About the Author

Jocelyn Watts is a writer, photographer and editor of Jocelyn Magazine. Based on Queensland’s Fraser Coast, she explores food not just as nourishment, but as memory, culture and connection.

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Vichyssoise: Get the scoop on this French soup

Uncover a deliciously smooth texture of Vichyssoise

FRENCH cuisine is known all around the world for its elegance, simplicity, and refinement. And while most of us are familiar with popular dishes like escargots, coq au vin, and macarons, there’s one classic French soup that often gets overlooked – Vichyssoise.

This velvety, smooth and refreshing soup has been enjoyed in France since the early 20th century, and yet it remains a virtually unknown dish in many parts of the world. So what exactly is Vichyssoise, and why should you add it to your cooking repertoire? Let’s find out.

How to say Vichyssoise: VISH-ee-SWAHZ, (listen)

 

Affiliate Disclosure: Some links in this article are affiliate links. If you purchase through them — including selected books via Amazon Australia — I may receive a small commission. It doesn’t cost you anything extra, and it helps support the ongoing work behind Jocelyn Magazine.

Take the mystery out of this classic French dish

Vichyssoise is traditionally a cold soup made from puréed leeks, potatoes, and cream, and it’s usually served as a starter. The soup has a silky texture with a subtle onion flavour, and it’s usually garnished with chives and croutons.

While the origins of Vichyssoise soup are somewhat hazy, it is widely believed to have been created in the early 1900s by a French chef named Louis Diat, who was working at the Ritz-Carlton in New York City.

The story goes that Diat was reminiscing about the cold potato and leek soup his mother used to make when he was a child growing up in France. However, he wanted to create a more refined version of the dish, so he added cream to the mix, giving the soup its smooth and creamy texture.

While Vichyssoise is traditionally served cold, it can also be served hot. This variation of the soup is perfect for the colder months, and, in fact, it is often winterised with a mixture of warming spices like cumin and coriander to elevate the flavour.

So why should you add Vichyssoise to your cooking repertoire?

Well, not only is it a classic French dish that will impress any guest, but it’s also incredibly versatile. You can serve it as a light starter on a hot summer day, or as a hearty winter soup.

It’s also incredibly easy to make and can be prepared ahead of time, making it an excellent option for entertaining.

Plus, the soup can be vegetarian-friendly, making it an ideal choice for those who are looking for meat-free options, or you can add bacon or ham if you wish.

A blend of flavour and health benefits

Vichyssoise isn’t just a delicious meal; it’s packed with health benefits too!Vichyssoise soup ingredient - potatoes

Potatoes and leeks are both stocked with potassium. Having enough potassium in your body is crucial – it helps regulate blood sugar levels and reduces the risk of diabetes.

Plus, potassium is great for heart and kidney health. It keeps blood pressure at normal levels, supports smooth heart function, and helps your kidneys flush out waste.

Leeks are rich in flavonoids, such as kaempferol, which is an antioxidant with potential anti-inflammatory and anticancer properties. Plus, they’re loaded with Vitamin K, which helps reduce the risk of osteoporosis.Vichyssoise soup ingredient - Leeks

So why not try a bowl today and treat both your taste buds and your body?

Delight your guests

Vichyssoise is a classic French soup that’s incredibly versatile, easy to make, and delicious.

Whether you serve it hot or cold, as a starter or main course, this soup is sure to impress your guests and leave them wanting more.

So the next time you’re looking for a special dish to serve up on a chilly winter night, or a refreshing soup for a hot summer day, give Vichyssoise a try.

You won’t be disappointed.

Follow these links to discover 5 delicious Vichyssoise recipes

Vichyssoise Soup in a bowl on a plate.

 

If you enjoyed this post, you might also like World Gin Day: Recipes to get you into the spirit!

 

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A Note on the CSIRO Total Wellbeing Diet

The CSIRO Total Wellbeing Diet affiliate program is closing on 23 February 2026, and as a result, I’ve removed direct program links from this article.

While I’m no longer linking to the online program itself, the principles behind the CSIRO approach — balanced eating, higher protein, practical science-backed nutrition — still inform much of what I share here on Jocelyn Magazine.

If you’d like to explore the CSIRO’s published work, their books remain available through Amazon here:

CSIRO Books on Amazon Australia

As always, I only share resources I’ve personally found useful , and I appreciate you being part of the journey as this space continues to evolve.

 

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