The first Australian meat canning works were opened in Sydney by Sizar Elliot. Others soon followed and canned meat became a significant export to Britain. Canning plants were established around Australia, initially canning beef and mutton. By the 1870s, however, many plants were primarily canning rabbit as the introduced animals began to over-run farming areas. > To feed a nation: a history of Australian food science and technology
John Ridley migrated from England to South Australia in 1840. He became a miller and wheat farmer and in 1843 developed a harvesting machine that reaped and threshed grain. In seven days it was able to reap and thresh more than 70 acres, stripping the grain from the stalks. The South Australian Agricultural and Horticultural Society recognised his achievement and awarded Ridley a prize of ten pounds and ten shillings. More
The first German Lutheran settlers arrived in the Barossa Valley in 1842, settling at Bethany. German language, culture and cuisine were preserved in the area, where some towns had as many as 25 German speaking inhabitants to every one English-speaking person. Barossa Food retains many of its German roots. German immigrants were important in the establishment of the wine industry, with names like Gramps, Seppelts and Henschke still familiar today.
William Francis King, dubbed the “Flying Pieman”, progressed from barman at Sydney’s Hope & Anchor to making and selling meat pies. He plied his trade around Hyde Park and Circular Quay. King became famous for his extreme feats of “pedestrianism” – walking long distances in amazingly short times. More
Many of the well-known names in the South Australian wine industry established their first vineyards in the 1840s. John Reynell planted vines at Reynella in 1841, Dr Henry John Lindemann planted Cawarra in 1843, Penfold’s Magill vineyard was established in 1844 and the Barossa’s Jacob’s Creek vineyard was planted by Johann Gramp in 1847. >The Wine Industry of Australia 1788-1979 More