Browse our one-stop shop for beautiful and practical
kitchen and garden wares with traditional roots

Falcon enamelware new arrivals

At Odgers and McClelland Exchange Stores Duncan and Megan take care to select tools that you'll use in the garden and kitchen for decades to come. These are the goods you'll reach for daily. They are practical, elegant and beautiful. As one of our customers, Wendy, puts it they are "last-a-lifetime, hand-me-down" heirloom territory. New arrivals for summer are Falcon enamel bread bins, perforated spoon, soup bowl, 950ml tea pot and all white baking tray, and duck egg bake sets, serving bowl, flat plate, mug, tumbler and ladle.










BLOG: White Enamel Pie Dish

Two pecks of Granny Smith, Jonathon and wild apples

March 14, 2017

Odgers and McClelland Exchange Stores Lisa Margan's Apple Torte with walnuts and figs

Preserving fruit and vegetables was an undercurrent of my teenage years, when Mum and Dad realised their dream to have a couple of acres past Camden on the outskirts of Sydney. Dad loved to strip a tree of its ripe fruit and deposit bucket loads of peaches, apricots, pears...whatever was in season, on the potential ankle-twisting, uneven, sandstone back steps to the kitchen for Mum to preserve. Her reaction was always mock annoyance at the need to drop everything and deal with it, while being truly grateful for the end product - a wall-to-wall pantry full of preserved fruit, and homemade jam, relishes, chutneys and pickles to eat year-round. As a teenager I had little interest in Mum and Dad's self-sufficiency leanings, although I did go to an agricultural high school and made a cracker apricot jam. Like my friends I was more interested in listening to LPs of The Smiths, The Jam and Bill Bragg, reading Dolly magazine or exercising to video recordings of Aerobics Oz Style or Jane Fonda! It was the 80's. Fast forward 30 years and preserving is second nature to me. You tend to absorb these things by osmosis and now when the season delivers a bumper harvest it's time to roll the sleeves up, string on the apron, and preserve.