Site hosted by Angelfire.com: Build your free website today!

A Circus Cook's Diary

The culinary adventures of a circus cook, March-June 1986.

In 1986 Ashton's Circus was billed as Australia's Oldest and Largest Circus. I joined the Circus in Gippsland, Victoria in January as a Tent Rigger. In February I became a Horse Groom, and then in March I took over the roll as the Crew's Cook. We travelled through East Gippsland and up the East coast of Australia. My time with the circus ended after our initial season in Brisbane, Queensland.

The job was not without its challenges or issues. Issues relating to workplace burns, and social conflict such as theft of property (in Canberra, ACT), and not so subtle threats of violence based on jealousy, made day to day life "...interesting." Due to long hours, including cooking and driving between shows, I eventually became medicated on Diazepam, which took many months of self-isolation and detox to overcome. It was a core part of my reason for leaving the circus. It also led to a suicidal attempt that thankfully, failed.

However, all in all, I look upon my memories of that time relatively fondly. It was a tough life, I survived and it gave me this record, which I would like to share with you. My circus name was, "Fuzzbuzz" and I was the Ashton's Circus, "Baitlayer" of 1986.

Part One: The Diary Entries

March 26, 1986
Breakfast
Cerial or porridge.
Lunch
Sausages (3 each) with peas and eggs (2 each) on muffins followed by an apple.
Dinner
Kotletkii (Meat Balls) beans and sprouts with potato and pumpkin.
Supper
Comments: Due to a definiet lack of time, there was no porridge for breackfast. Lunch was Charcoal Grilled chicken with potatoes, peas and gravy. There were no problems with Dinner and no banana & custard for sweets. Good Points? No Complaints.
March 28, 1986
Breakfast
On this mild Easter Friday morning was a bowl of porridge, two Hot Cross Buns and Tea or Coffee.
Lunch
Two sets of sandwiches each of cheese & vegemite, and jam.
Dinner
A Good Friday meal of fish on rice with green peas.
Supper
Comments: Brekkie went down well, but not enough porridge. Lunch was greeted with mixed feelings - next time will use three loaves of bread so there's enough for 3 sets each. As for Dinner, the fish portion was eight fish fingers. if some of the lads had not gone "out" to eat it would have been more appreciated.
March 29, 1986
Breakfast
Cornflakes or Vitabrits with two pieces of toast followed by a cup of coffee.
Lunch
A delightful combination of two sausages and fresh, grated garden salad (all ingredients except lettuce was grated) topped with half an orange and half a lemon. Two slices of bread were served with this meal.
Dinner
A mild vegetable-meat curry stew with mixed herbs.
Supper
Tomato puree and cream of onion soup with peas followed by banana custard and tea/coffee.
Comments: Not everyone had toast this morning. The only complaint over Dinner was Jersey's throwing up - probably cause he was still pissed! What a day tomorrow! Golbourne to Mittagong by 5 pm.
March 31, 1986
Breakfast
Cerial/Porridge, Toast, Tea or Coffee.
Lunch
This was two thick sausages with diced potatoes, beans and tomatoes. Two slices of bread. Tea/Coffee was the accompaniment.
Dinner
Cabbage Rolls with Rissoles.
Supper
Chicken and Garlic Stock Cube Pasta with Julienned carrots and heaps of toast. Tea/Coffee for drinks.
Comments: With the exception of lunch, which was made passable with heaps of tomato sauce: otherwise the meal would have been quite bland but proved fiddly and time consuming to make - never again; today's meals were quite poor, however there were no complaints.
April 1, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
One arge pork steak (exceptionally big chops) with one egg, four slices of tomato, two peices of cucumber and a couple of slices of buttered bread.
Dinner
Was diced potatoes, carrots, bread and Straburg & Devon (processed meat) steaks with gravy followed by Icecream and stewed apples
Supper
Comments: Dinner was eaten only by a few due to the very large lunch meal.
April 2, 1986
Breakfast
A disaster! No water, No clean dishes, no cerial; Some had toast, and somepolished off wht little cerial there was.
Lunch
Chicken Drumstick, coleslaw, beetroot, pineapple and bread.
Dinner
Cabbage, Bacon and Rice with some mixed vegetables.
Supper
Creamed Rice.
Comments: CENSORED - due to the large amount of 'foreign' language contained in the statement!!
April 3, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Hawian Chops (Chops with Pineapple) and tropical salad (lettuce, cucumber, carrots, celery, tomato, capsicum, orange, apple, and pineapple juice dressing.) with fresh bread followed by an apple or orange.
Dinner
Spaghetti Bolognaise followed by Bread & Butter Pudding.
Supper
Baked Beans on Toast.
Comments: Bread and Butter Pudding could stand improvement (another egg, or more time?) otherwise everything was ok.
April 4, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Cold Cuts and Smorgasboard Salad. (lettuce, shalots, apple-cucumber, red capsicum, peas, creamed corn,beetroot and cellery.)
Dinner
Five types of sausage, potatoes and mixed vegies. (saguages were mushroom, mexican, normal, tomato and onion, and curry.)
Supper
Comments: Minor complaitns at tea time however if people came when meal was called and not up to 3/4 of an hour later, ,ea => hot and tasty. (Cook's Complaint!) Will start tomorrow with first menus i.e. recycle the menus thus far.
April 5, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Sausages and Salad. ( Four snags with lettuce, carrots, onion, tomato and apple.)
Dinner
Peter's Rabbit Stew (two rabbits, onion, garlic, carrots, parsnip, turnip, and potatoes.)
Supper
Comments: Lunch was a rush job, as for tea, well the rabbit was a bit salty otherwise it was very good. However not everyone ate due to personal biases.
April 6, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Sweet Pancakes with various toppings (apricot, balckberry, and straberry jams, honey, sugar and lemon.)
Dinner
Continental Franks with mixed vegetables. (3 franks with peas, corn, capsicum, beans, carrots, turnip.)
Supper
Comments: Jim departs in the morning, as for today's meals, well! Lunch was not appreciated and not everyone turned up for Tea. The new horsegroom seems to like what is cooked which is in vast contrast to Dianne (the groom Lou helps.)
April 7, 1986
Breakfast
Porridge, Toast, Tea or Coffee.
Lunch
Sweet Curry on Rice. (apples, tomato, carrots and stewing steak)
Dinner
Cook's Night Off!! (as well as everyone else)
Supper
Comments: Toast this morning was actually heated up Bacon and Cheese Rolls/Subs. The curry also had Lancastershire Relish, pepper and salt: was not a hot curry but needed more in it, maybe peas, pineapple and some sort of nusts and corn?
April 8, 1986
Breakfast
Cerial, Fruit Loaf, Tea or Coffee. (No butter)
Lunch
Blade steak, mashed potatoes and pumkin and mised vegetables with fruit loaf. (Still no butter)
Dinner
Chicken Blarney (quarter chicken boiled with tarot, garlic, shalots, onions and mixed vegies; the stock will be used for the basis of a soup.)
Supper
Comments: Not everyone ate for dinner, however it was edible but could stand improvement. Lunch went down really well.

Addendum (2009): With all stock like this I've now found that the key lack of substance is due to not enough chicken and bones to make a flovourful stock. Adding some stock cubes will save it when in a pinch, but is no real substitute for starting with enough RAW material in the first place.
April 9, 1986
Breakfast
Porridge and toast, Tea or Coffee.
Lunch
Blade Steak, mixed vegies and eggs.
Dinner
Pasta and meatballs with tomato sauce. (sauce: toamto, carrots, onions.)
Supper
Comments: Too pissed off to comment!!!
April 10, 1986
Breakfast
Pasta ala Scramble. (last nights leftovers with eggs and bread, fried in a pan.)
Lunch
Salad and meat knobs.
Dinner
Supposed to be mince steak, gravy and potatoes with mixed vegetables. (Was instead changed to Mulligan's Stew by Merv.)
Supper
Comments: Due to the current attitudes of the diners the breakfast although quite tasty did not receive much favour in their eyes! Won't repeat that in a hurry!!
April 11, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Each person received $5 with which to buy lunch.
Dinner
Curried sausages. (contained potatoes, garlic, onion and mixed vegetables with satay sausages.)
Supper
Comments: Darren and Dianne leave onn Sunday the 13th of April. Now, that would be a relief (mentally.)
April 12, 1986
Breakfast
Toast with some Tea or Coffee.
Lunch
Dinner
Supper
Comments: Due to someone raiding the Kitchen thus leaving the Freezer doo open the milk for this morning's breakfast went off!!
April 14, 1986
Breakfast
Cerial, Hot Bread, Tea or Coffee.
Lunch
Chops, pasta and mixed vegies followed by fruit salad.
Dinner
S'posed to be everyone's night off!! However, Fish and Chips for dinner as the tent was assembled this night.
Supper
Comments: Over the previous two days, lunch and dinner seems to have slipped poeple's memory and do not appear in the previous entries due to slackness on the Cooks behalf. However Nikki did suprevise the proceedings in the Cook's House, in order to set up some kind of routine for the Cook (me.)
April 15, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Sausage, potatoes and pumkin mash, peas and corn followed by an orange each.
Dinner
Supper
Comments:
April 17, 1986
Breakfast
Bacon and eggs with vegetables (boiled eggs with peas and corn)
Lunch
Irish Stew (chunky carrots, potatoes, oniions, peas, corn, turnip, boned osso bucco)
Dinner
Pea and Ham Soup followed by vegetable pasta with cheese.
Supper
Pull Down Soup (invented on a Pulldown night: tomatoes, turnip, corn, pasnip, garlic, lamb flap, small lamb shank, a plate of pea and ham soup, two tins of chicken vegetable soup, chili powder, one litre of water.)
Comments:
April 18, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Mixed Grill (1 chop, 1 sausage, mixed vegetables and potatoes.)
Dinner
Stew (carrots, tomatoes, turnip, pumpkin and potatoes.)
Supper
Comments: Four new fellows joined up and the meal was passable.
April 22, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Fried Meat Knobs (Devon, Fritz, Straz) potatoes, pumkin and peas followed by apple pie and icecream.
Dinner
Sausages and spicy rissoles with onions, eggs and bread. With oranges or apples for afters.
Supper
Comments: People seem not to like fruit at any time unless put into their hands.
April 23, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Lamb stew with mixed vegetables and spuds.
Dinner
Smorgasboard:- leg ham, peaas, tomatoes, oranges, sheesse, apples, bread; followed by icecream and tinned fruit.
Supper
Vegetable Soup and toast.
Comments: Not many people had supper but those who did had heaps. The other meals were basic.
April 24, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Roast Beef, boiled potatoes and peas with gravy followed by tea or coffee.
Dinner
Frankfurts, cornon-the-cob and mashed potatoes followed by chocolate self-saucing pudding with cream.
Supper
Comments: Lisa ate dinner for the first time with us (she is a vegetarian.) Te pudding went down well, dinner was acceptable and lunch passable. Jersey is just starting to express inteest in the meals I am preparing again, i.e. things are on the mend.
April 25, 1986
Breakfast
Cerial with toast and for drinks: Tea or Coffee.
Lunch
Lebanese Beef Pockets with tomato and peas, carrots, cauliflower.
Dinner
Macaroni Cheese with 1/4 Chicken
Supper
Comments: The pita bread was too small and could have been more succesful if the large one was used. The macaronni was mixed with cheese, tomato and white sauce. The chicken was ordered in. Jerry missed out on both lunch and dinner however this will be soon changed otherwise the meals were enjoyed by all.
April 26, 1986
Breakfast
Porridge and/or toast. (Due to the current milk drought porridge was the ordeer of the day however the drought was predicted to end by mid-day.)
Lunch
Ham, tomato, pineapple, peas,cucumber and eggs. (Not an interesting sounding meal however presentation was the keyto this successful meal.)
Dinner
Circus Stew (mince steak, tin tomatoes, onions, potatoes, mixed vegies, salt, pepper and 1 tspn of nutmeg.) This was another well appreciated meal.
Supper
Tomato noodle soup with toast.
Comments:

Addendum (2009): It was Mervin who introduced this recipe to me for the first time. It somewhat suprised me, both for the use of minced beef and for the use of nutmeg: which I thought an odd ingredient considering the nature of the crew. However, it worked very well. Basically you brown the beef and onions, season to taste, add the tomatoes and potatoes and stew until the spuds are 3/4 done, then add in the mixed veg.
April 27, 1986
Breakfast
Cerial, Tea or Coffee and toast.
Lunch
Beef Stew. (Potatoes, parsnip, carrots, onions and gravy beef.)
Dinner
Night Off!!
Supper
Comments:
April 28, 1986
Breakfast
Cerial, Tea or Coffee and toast.
Lunch
Chops and sausages with potatoes, carrots and beans with corn and gravy.
Dinner
Steak, potatoes and mixed vegies followed by apple pie and cream.
Supper
Comments: Nicky asked me today why there was no vegetables in the stew as some of the fellows thought that lunch was only meat and potatoes: if there are no peas in the meal there are no vegies, etc. Lunch today was reeasonable but there were some complaints about dinner (Bluey) that the meals was not cooked: the mixed vegies were cold and raw. However, most thought (seemed to think) it was quite acceptable.
April 29, 1986
Breakfast
Porridge, Tea or Coffee.
Lunch
Rissoles, peas , corn and pottoes followed by chocolate pudding and cream.
Dinner
Rolled Roast, baked potatoes and mixed vegies.
Supper
Vegetable soup, toast, bubble and squeak.
Comments: A very rainy pulldown night, made dinner for tomorrow as well.
April 30, 1986
Breakfast
Cerial, Tea or Coffee.
Lunch
Beef Stroganoff with peas and mashed potatoes followed by milk coffee. (round steak, onions, garlic, two cups of water, 1/2 cup worchestershire sauce, three onion stock cubes, 3 beef stock cubes, two cups tomato sauce.)
Dinner
lamb chops with mixed vegies and mashed potatoes.
Supper
Comments: Lunch was superb. "You outclassed yourself, this time!" ala Bluey. Everyone esle seemd to enjoy this meal. Now, the major complaint was that there is not enough food or bread, i.e. "not enough bread beacuse there is not enough food." ala Charlie Wing Quay & Kixi Dave:- this fellow, a major protagonist, member of the school of the empty stomach, i.e. his eyes are as big as saucers.
May 1, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Roast leg of lamb seasoned with mint, nutmeg and mixed herbs, accompanied by mashed potatoes, corn and peas.
Dinner
Lamb Stew (offcuts of lamb with cartrots, onions, corn, turnip, and pasnip.) served with mashed potatoes.
Supper
Comments: In general, the day's meals seemed to go down well with compliments from a few and very little/ no complaints to mention/mar the meals.
May 4, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Dinner
Supper
Comments: Today I burned my right hand on labm fat that I was reducing in a wok, I wanted it from warming up the leftovers for brakfast. Nasty burn.
May 5, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Dinner
Spaghetti Bolognaise followed by pudding and cream.
Supper
Comments:
May 7, 1986
Breakfast
Porridge, Tea or Coffee.
Lunch
Chile-con-carne pursued by ice cream and fruit salad.
Dinner
Lamb Chops, potatoes, sprouts, tomat and corn.
Supper
Comments: Chilli was good and Dinner was a good basic meal.
May 8, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Hamburgers (mince, tomato, onion, cheese)
Dinner
Sausages, mixed vegies and potatoes.
Supper
Comments: Just for the record, the oven safety button doesn't work, stove needs a griller element, hotplate is ok, but all the gas piping would not pass an inspection.
May 9, 1986
Breakfast
Porridge, Toast, Tea or Coffee.
Lunch
Corn Stew: (corn, mixed vegies, potatoes, carrots, garlic powder, mixed herbs, lamb offcuts.)
Dinner
1. beef and vegetable soup
2. Fetuccini with cheese and garlic, peas and carrots
3. Plum pudding
Supper
Comments: Stew caught on the bottom however, it didn't spoil; Dinner was a farce:- too late and not really acceptable.
May 10, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Grilled red cod with mashed potatoes, peas, carrots and corn.
Dinner
Beef risoles, mashed potatoes, tomatoes and spicy cabbage.
Supper
Comments: (beef mince, brown onion, water soaked bread, egg, spices, mixed herbs, flour with nutmeg and garlic powder for coating the meat, i.e. like bread crumbs.)
May 11, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Grilled sausages, rice tomatoes and beans.
Dinner
Lamb cutlets, peas, corn and mashed potatoes.
Supper
Comments: I can use my right hand again.
May 12, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Beef Stroganoff, mashed potatoes and mixed vegies.
Tea
Chump chops, mashed potatoes, peas and carrots.
Supper
Comments:
May 13, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Savory mince and rice with mixed vegetables.
Tea
Thick sausages, scrambled eggs and vegetables.
Supper
Comments:
May 14, 1986
Breakfast
Porridge, Toast, Tea or Coffee.
Lunch
Soup Stock Pot, 4 sandwiches (vegemite, honey, cheese, peanut butter) and apples.
Tea
Spaghetti Bolognaise followed by self-saucing apricot pudding.
Supper
Comments:
May 15, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Lunch
Thin sausages, chops, mashed potatoes and mixed vegies.
Dinner
Lamb Stew.
Supper
Soup and Toast.
Comments:
May 16, 1986
Breakfast
Porridge, Tea or Coffee.
Lunch
Hamburgers, soft drink, and oranges.
Tea
Curried sausages, mashed potatoes and mixed vegies.
Supper
Cream of Chicken with mushroom soup, baked beans, donuts and bread.
Comments: Baked beens were rejected as, "too spicy." Tea was passable but could be improved upon.
May 22, 1986
Breakfast
Porridge, Toast, Tea or Coffee.
Lunch
Beef sausages, diced potates and vegies.
Dinner
Cabage Rice and Bacon, peas, carrots and corn.
Supper
Lamb shank soup and Toast.
Comments: I'd rather not comment about today except that the meals were accpetable, i.e. nothing wrong with the food; just the people.
May 23, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Dinner
Chops, potatoes, peas, carrots, and corn.
Tea
Cook's Nite Off.
Supper
Comments: Mervin will charge me $10.00 a time, each time I say "Lunch" instead of "Dinner" or if I call "Tea," "Dinner." "Dinner is the main meal and it is at 12:30 am" (i.e. 1/2 past noon.)
May 24, 1986
Breakfast
Porrige, Tea or Coffee.
Dinner
Rissoles, mashed potatoes and peas with corn.
Tea
Chunky Beef Stew.
Supper
Soup and Toast.
Comments:
May 25, 1986
Breakfast
Porridge, Tea or Coffee.
Dinner
Sausages, pasta and mixed vegies.
Tea
"Red Stew" (Stew with baked beans, and tomatoes with Hungarian sweet paprika and tomatoe sauce to give it it's 'unique' color.)
Supper
Comments: Crew said the stew was ok!. "So called the "Red" Stew beacuse it makes the Russian women weak and makes the Russian men go all night!" ala Opium.
May 26, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Dinner
Chops, chicken rice and mixed vegies, with frui for afters (as per normal).
Tea
1/4 chicken, baked potatoes and peas with gravy, follwed by ice cream and stewed apples.
Supper
Comments:
May 28, 1986
Breakfast
Cerial, Toast, Tea or Coffee.
Dinner
Rissoles, mashed potatoes and mixed vegies.
Tea
Lamb Stew.
Supper
Comments: Crew complaining about getting chops, mince and sausages. They are almost ready to throw the food back at me; "familiarity breeds contempt." - Anon.

Addendum. (2008): I think it was Merv, or Bluey who explained to me a some later point that while the crew were complaining directly to me, they were fairly happy. It's once they start getting quite that trouble's brewing.
May 29, 1986
Breakfast
Porridge, Tea or Coffee.
Dinner
Weiner Schnitzel, mashed potatoes, peas, carrots and corn.
Tea
Y-Bone steak, mashed potatoes and mixed vegies, follwed by plum pudding.
Supper
Comments: Complaints never cease: Kiwi Dave - "This is not schnitzel; I don't know what it is; it's corned beef in disguise!"

Addendum. (2008) A week or so after this it was commented that meat was very expensive in Wellington, from where Kiwi Dave came so,"corned beef" was probably all he really knew.
June 2, 1986
Breakfast
Porridge, Tea or Coffee.
Dinner
Beef Chops, peas, carrots and corn.
Tea
Chicken Schnitzel, potatoes and mixed vegies.
Supper
Vegie Soup and Toast.
Comments: The schnitzel caused bearly a murmer i.e. no one noticed, just munched. However, many were quite vocal with approval for the supper.
June 3, 1986
Breakfast
Toast, Tea or Coffee, Cerial.
Dinner
Curried Snags, mashed spuds and mixed vegies.
Tea
Mixed Grill (spare ribs, snags, chops:- one of each with a smorgasbord salad)
Supper
Comments: Just another day in the life of a Cook.
June 4, 1986
Breakfast
Toast, Tea or Coffee, Cerial.
Dinner
Lamb Chops, spuds and mixed vegies
Tea
Sweet and Sour Pork
Supper
Comments: Not enough Tea - 5kg of Sweet and Sour between 18 men was never near enough. Maybe better next time.
June 5, 1986
Breakfast
Porrige, Tea or Coffee.
Dinner
Rabbit Stew (Rabbits curtesy of Wally, The Old Stockman)
Tea
BBQ'd Crumbed Lamb Chops, spud, peas and corn.
Supper
Vegie Soup and toast. (Soup made on rabbit stock base)
Comments: Dinner didn't goe down well, however Supper was very well liked, especially since the crew doesn't like rabbit, but the problem with Supper, as always, when you take the time to make something which does not come out of a packet or a tin, they don't accept it very well.
June 6, 1986
Breakfast
Toast, Tea or Coffee, Cerial.
Lunch/Dinner
Rump Steak, mashed potatoes, carrots and peas.
Dinner/Tea
Circus Stew
Supper
Comments: TENT HANDS, HORSE GROOMS, MECHANIC'S ASSISTANTS, CASUAL LABOUR & PERFORMERS AS WELL AS ANIMAL TRAINERS MUST BE FED! BUT NOT THE COOK. "The Cook comes last after all the workers have been fed." ala Charlie Wing Quay i.e. the Cook is not a worker, therefore the Cookdoes not get a feed. When told and asked, Nikki said the Cook does not get paid to feed the Animal Trainer or the casual labourforce.
June 7, 1986
Breakfast
Toast, Tea or Coffee, Cerial.
Lunch/Dinner
Frozen hamburgers, spuds, peas, carrots and corn.
Dinner/Tea
Fish Fingeers, mashed potatoes and mixed vegies.
Supper
Comments: Today we opened for a season in Brisbane. yeaterday we put on a cook's assistant to help out in the kitchen. Today's meals were on time and edible.

Part Two: Reconstructed Australian 1980s Recipes

I've reworked these old recipes, as a way to try preserve some of the culinary heritage of circus life in mid-1980's Australia.

Circus Stew

This hearty minced beef stew with nutmeg was a hit with the circus crew, as recorded in the April 26, 1986 entry. Merv Ashton introduced this recipe, which makes use of minced beef and nutmeg.

Ingredients:
Method:
  1. Heat oil in a large pot over medium heat.
  2. Add onions and cook until soft and translucent, about 5 minutes.
  3. Add minced beef and cook, breaking up with a wooden spoon, until browned.
  4. Season with salt, pepper, and the teaspoon of nutmeg (the secret ingredient!).
  5. Add the tinned tomatoes and stir well to combine.
  6. Add potatoes and beef stock or water. Bring to a simmer.
  7. Cover and cook over low heat for about 20 minutes or until potatoes are almost tender.
  8. Add the mixed vegetables and simmer for another 10 minutes until everything is cooked through.
  9. Adjust seasoning if needed before serving.
Cook's Note: As noted in the 2009 addendum from the diary, "Basically you brown the beef and onions, season to taste, add the tomatoes and potatoes and stew until the spuds are 3/4 done, then add in the mixed veg." This simple stew was "another well appreciated meal" by the circus crew.
Kotletki (Russian-Style Meatballs)

These meatballs appeared in the very first diary entry on March 26, 1986, served with beans and sprouts, potato and pumpkin. It is based on a recipe that my grandfather frequently made when I was a kid growing up in the northern suburbs of Melbourne, and Daylesford.

Ingredients:
Method:
  1. In a large bowl, combine the ground meat, soaked bread, onion, garlic, and egg.
  2. Season with salt and pepper and mix thoroughly with your hands until well combined.
  3. Form the mixture into oval-shaped patties, about 2cm thick.
  4. Coat each patty in breadcrumbs.
  5. Heat oil in a large frying pan over medium heat.
  6. Fry the kotletkii for about 4-5 minutes on each side until golden brown and cooked through.
  7. Drain on paper towels.
  8. Serve with beans, sprouts, potato and pumpkin as per the original diary entry.
Cook's Note: For an authentic circus experience, serve these with a side of green beans, bean sprouts, boiled potatoes and mashed pumpkin, just as they were served in the circus.
Pull Down Soup

This resourceful soup was "invented on a Pulldown Night" as mentioned in the April 17, 1986 entry. It's the perfect example of making do with what was available.

Ingredients:
Method:
  1. Heat oil in a large pot over medium heat.
  2. Add the lamb flap and shank, browning on all sides.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add tomatoes, turnip, corn, and parsnip. Stir to combine.
  5. Pour in the leftover pea and ham soup, canned chicken vegetable soup, and water.
  6. Season with chili powder, salt, and pepper.
  7. Bring to a boil, then reduce heat and simmer for 1-2 hours until meat is tender and falling off the bone.
  8. Remove the lamb shank, shred the meat, and return it to the pot.
  9. Adjust seasoning if needed before serving.
Cook's Note: This is the ultimate "clean out the refrigerator" soup, created on a circus "pull down" night when the crew was breaking down the tent. The beauty of this recipe is its adaptability - use whatever leftovers and ingredients you have on hand!
Mulligan's Stew

This stew was mentioned in the April 10, 1986 entry, when Merv Ashton changed the planned dinner menu to Mulligan's Stew.

Ingredients:
Method:
  1. Season beef cubes with salt and pepper.
  2. Heat oil in a large pot over medium-high heat.
  3. Add beef in batches and brown on all sides. Remove and set aside.
  4. In the same pot, add onions, carrots, and celery. Cook until onions are translucent, about 5 minutes.
  5. Return beef to the pot and add diced tomatoes, beef stock, bay leaves, and thyme.
  6. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
  7. Add potatoes and continue to simmer for another 30 minutes or until beef and potatoes are tender.
  8. Add frozen peas and corn, and cook for an additional 5 minutes.
  9. Remove bay leaves, adjust seasoning, and serve hot.
Cook's Note: Mulligan's Stew is a traditional "hodgepodge" stew that originated among hobos who pooled their resources. It was a hearty, adaptable meal that could feed many people with whatever ingredients were available.
Curried Sausages

This 1980s Australian classic appeared in the April 11, 1986 entry, made with potatoes, garlic, onion, mixed vegetables, and satay sausages.

Ingredients:
Method:
  1. Heat oil in a large frying pan over medium heat. Add sausages and cook until browned all over. Remove and slice into chunks when cool enough to handle.
  2. In the same pan, add onions and cook until soft and translucent, about 5 minutes.
  3. Add garlic and curry powder, and cook for another minute until fragrant.
  4. Sprinkle flour over the onion mixture and stir for 1 minute.
  5. Gradually add stock, stirring constantly to prevent lumps from forming.
  6. Add chutney or jam, Worcestershire sauce, and potatoes. Stir to combine.
  7. Return sausages to the pan, bring to a simmer, then reduce heat and cover.
  8. Cook for 15-20 minutes, or until potatoes are tender.
  9. Add mixed vegetables and cook for another 5 minutes.
  10. Season with salt and pepper before serving.
Cook's Note: Curried sausages were an iconic Australian dish of the 1980s, appearing on dinner tables across the country. This version incorporate the key components mentioned: satay (flavoured) sausages, curry, potatoes, and mixed vegetables. The addition of fruit chutney or apricot jam , as an alternative to diced apple and raisins, adds a subtle sweetness to balance the curry.
Cabbage Rolls

These cabbage rolls appeared on March 31, 1986, served with rissoles, or kotletki.

Ingredients:
Method:
  1. Core the cabbage and carefully place it in a large pot of boiling water. As the outer leaves soften, gently remove them one by one with tongs. You'll need about 12 large leaves.
  2. Cut out the thick part of the stem from each leaf to make it easier to roll.
  3. In a bowl, mix together ground beef, uncooked rice, diced onion, garlic, egg, mixed herbs, salt, and pepper.
  4. Place a spoonful of the meat mixture near the stem end of each cabbage leaf.
  5. Fold the sides of the leaf over the filling, then roll up from the stem end to completely enclose the filling.
  6. Arrange the cabbage rolls seam-side down in a large baking dish.
  7. In a separate bowl, mix tomato passata, Worcestershire sauce, and sugar. Pour over the cabbage rolls.
  8. Cover the dish with foil and bake at 180°C (350°F) for 1 hour, or until the rice and meat are cooked through.
  9. Serve hot, with the sauce spooned over the top.
Cook's Note: The diary entry notes that these cabbage rolls were served with rissoles. For a complete meal as served in the circus, prepare small beef patties seasoned with herbs and garlic, then fried until golden brown. The combination of cabbage rolls and rissoles represents a hearty, economical meal typical of Australian cooking in the 1980s.
Australian Beef Stroganoff

This recipe is based on the April 30, 1986 entry, which was highly praised by the crew. Bluey commented, "You outclassed yourself, this time!"

Ingredients:
Method:
  1. Heat oil in a large frying pan or pot over medium-high heat.
  2. Season the beef strips with salt and pepper, then cook in batches until browned. Remove and set aside.
  3. In the same pan, add onions and cook until soft and translucent.
  4. Add garlic and cook for another minute until fragrant.
  5. Sprinkle flour over the onion mixture and stir for 1 minute.
  6. Gradually add water, stirring constantly to prevent lumps.
  7. Add Worcestershire sauce, stock cubes, and tomato sauce. Stir until stock cubes dissolve.
  8. Return beef to the pan, along with any accumulated juices.
  9. Add mushrooms, reduce heat to low, and simmer for 15-20 minutes until sauce thickens.
  10. Just before serving, stir in sour cream and heat gently (do not boil after adding sour cream).
  11. Serve with mashed potatoes and peas, as mentioned in the diary.
Cook's Note: This recipe follows the ingredients listed in the diary exactly, with the addition of mushrooms, which are a common ingredient in 'real' Stroganoff. The high proportion of tomato sauce and Worcestershire sauce creates a distinctly Aussie version of this dish, different from traditional European Stroganoff. Serve it with peas and mashed potatoes, a classic Australian accompaniment.
Bread and Butter Pudding

This dessert appeared in the April 3, 1986 entry, served after Spaghetti Bolognaise. The cook noted it "could stand improvement (another egg, or more time?)"

Ingredients:
Method:
  1. Preheat oven to 180°C (350°F). Grease a baking dish with butter.
  2. Butter each slice of bread on one side.
  3. Cut each slice diagonally into triangles.
  4. Arrange half the bread triangles, butter side up, in the baking dish, overlapping slightly.
  5. Sprinkle half the sultanas or raisins over the bread.
  6. Arrange the remaining bread on top and sprinkle with the remaining sultanas.
  7. In a bowl, whisk together eggs, caster sugar, and vanilla until well combined.
  8. Heat the milk until warm but not boiling, then slowly pour into the egg mixture, whisking constantly.
  9. Pour this custard mixture over the bread. Let it stand for 10 minutes to allow the bread to soak up some of the custard.
  10. Sprinkle with demerara sugar and cinnamon.
  11. Bake for 35-40 minutes (longer than typical, addressing the cook's note) until the custard is set and the top is golden.
  12. Serve warm with cream or ice cream.
Cook's Note:Bread and Butter Pudding was a classic Australian dessert in the 1980s, especially in settings where budget and ingredients were limited. This is a great way to use up day-old bread to reduce waste.
Pull Down Night Bubble and Squeak

This dish appeared in the April 29, 1986 entry as part of supper on a "very rainy pulldown night."

Ingredients:
Method:
  1. Roughly chop any large pieces of leftover vegetables.
  2. Heat butter and oil in a large frying pan over medium heat.
  3. Add onion and cook until soft and translucent.
  4. Add the leftover vegetables and mashed potatoes to the pan.
  5. Mix everything together and press down firmly into the pan to form a cake.
  6. Cook for about 5-7 minutes until the bottom is crispy and golden.
  7. Carefully flip sections of the mixture (it doesn't need to stay in one piece) and cook the other side until crispy.
  8. Season with salt, pepper, and Worcestershire sauce if using.
  9. Serve hot, perfect for a rainy night as mentioned in the diary.
Cook's Note: Bubble and Squeak is a classic way to use up leftover vegetables and potatoes. The name comes from the bubbling and squeaking sounds it makes while cooking. This was a quick, satisfying meal made from leftovers before moving to the next location. Serve it alongside vegetable soup and toast, to make for a hearty supper.
Adendum - List of Crew and Tasks
An incomplete list of some of the crew and the jobs they performed.

Jersey - Performer/Dwarf Clown
Charlie Wing Quay - Performer/Animal Trainer/Tent Works Supervisor
Bluey - Canteen/Music/General Handyman and Circus Fixture
Coco - Elephant handler/Tent Hand
David (Kiwi) - Tent Hand/Ring Waiter [Went on to become a Trapeze Artist]
David (Aus) - Tent Hand/Ring Waiter
Phillip - Lighting/Ring Waiter
Brett (Zombie) - Horse Groom
Will - Mechanic's Assistant
Robert - Horse Groom
Michael - Tent Hand
Marty (Bean) - Tent Hand
Mervin (Coon) - Tent Hand
Doug (Gonzo) Tent Hand
Ricky - Horse Groom
Roy - Tent Hand
Dwain - Horse Groom
John - Tent Hand
Peter - Tent Hand
Tracey - Canteen
Bert - Tent Hand
Trevor - Nursery Tent
Ian - Cook's Assistant
Dianne - Horse Groom
Darren - Mechanic's Assistant
Jim - Tent Hand
Lou - Horse Groom/Canteen
Tsc Tempest (Fuzzbuzz, Cookie, Baitlayer) - Cook