The trip and Carlo's meal at the camp was reported in The Age, February 25, 1915. The journalist describes Carlo as of extremely optimistic temperament. The article confirms other accounts of Carlo's genial personality, his practical nature and the ease with which he mixed with all 'classes of society' as it it would have been called 100 years ago. You can read the full article, here.
Here, to use the description of Mr. Catani, was set "a sumptuous repast." Bread baked on the spot, and far superior to the product of any Melbourne bakery, was a feature of it. Mr. Catani, who had provisioned the expedition in a first class manner right through, added to it some Italian appetisers. Opening a brief bag, which had been much in evidence during the trip, he addressed the party en masse. "Who," he said, looking at a bushman who rejoiced in the name of De Courcy O'Donovan, and who was in charge of the pack horses, ''will have some Mortadella de Bologna ?" De Courcy, with the courage of the old crusader who bore his name, although he did not know what it was he was being offered, said he would try a little. Dinny and Jack, his mates, seeing Mr. Catani produce a Bologna sausage, also ventured and Ted, the cook, doubtfully said he would have a slice. Mr. Catani handed them a slice each as a trial, and having distributed tinned tunny, anti-paste salame, anchovies aux truffles and other delicacies among the party, proceeded to question the bushmen as to their experiences with the Bologna. "How do you like it, De Courcy ?" he asked "The polony was good." said De Courcy, "I'll have a little more.'' "Do you like it, Dinny?" was the next query; "Yes, Mr. Catani." was was the reply. "Well, have a little more," said Mr. Catani. "No thanks," replied Dinny, amid laughter. "How about you, Ted?" said Mr. Catani. Ted pondered, put his head on one side, and very slowly articulated, "Well, Mr. Catani, you know I can eat it." A roar of laughter greeted the verdict, and Ted had no more Bologna (1).
There was another account in a paper of the trip of Carlo's sumptuous repast, this time describing the main meal. It was in the Gippsland Mercury of March 9, 1915, and was written by the aforementined De Courcy O'Donovan. The full article, which has a very interesting account of the trip, can be read, here.
We arrived there early in the afternoon, and had a billy of tea and some luncheon. Then Mr Catani and I set about getting dinner. "We will have a most sumptuous repast," he said, and going to the bag which contained a lot of tinned vegetables he began picking out some tins, saying, "'We will have a leg of mutton boiled, and we will have green peas; we will have asparagus with melted butter on it; we will have plum pudding," and, pulling out a small bottle, he said, "We will have capers with the mutton." Someone remarked - I think it was the Surveyor-General -"I hope that the dignity of the Ministerial party will not be lowered by capers." (2).
Bryce's Hut, c. 1930 - where Carlo prepared the sumptuous repast for the Ministerial Party.
Image: Victorian High Country Huts Association Facebook page
De Courcy O'Donovan's article sets the sumptuous repast at Bryce's Hut, The Age journalist sets the event the next day at a camp erected by the lessee of the Plains, Mr Phillip's, of Mansfield. Or were there two sumptuous feasts? It doesn't really matter, but in the interests of historical accuracy, I feel obliged to mention it.
Footnotes
(1) The Age, February 25, 1915, see here.
(2) Gippsland Mercury, March 9, 1915, see here.
