William Angliss LRC Donations Policy

Williams Angliss Institute (WAI) LRC Special Collections continues to grow through donations and purchases. The LRC Special Collections welcomes inquiries regarding potential donations and will review all prospective donations for inclusion based on:

• Scholarly or historical value to our special collections
• Relationship to existing or emerging special collection strengths
• Potential for culinary research
• The nature of the individual's or organization's relationship to WAI and the community

The areas we are most interested in collecting are:

• Pre 1900 cookbooks, both Australian and English materials
• 1900-1940 Australian cookbooks
• Pre 1900 – 1940 community cookbooks and advertising materials
• Materials related to William Angliss Institute
• Unique and rare ephemeras, e.g. menus, personal recipe cards
• Vintage culinary artefacts

The LRC Special Collections does not accept the following, except under special circumstances:

• Outdated textbooks
• Newspaper and magazines
• Practical "how-to" guides
• Loose journal issue
• Duplicated copy already in our collections

Guidelines for Donors

Donors must sign the Agreement Form and are encouraged to provide the following information of the donation.

• The type of materials (e.g. books, photographs)
• A brief description of each item (in case of books, author, title, publisher and date of publication)
All donations will be reviewed by Special Collections Librarian before acceptance by the LRC. However, Special Collections staff are not authorized or qualified to provide appraisals for books, archival materials, or art objects.
The LRC Special Collections does not accept materials without legal transfer of title, deed of gift or deposit, official receipt or other written acknowledgment. The LRC Special Collections reserves the right to accept or decline materials based on these and other criteria in order to ensure that the interests of the WAI community are being well served.

Pick-up and Delivery

Generally, it is the responsibility of the donor to deliver the donation. Under some circumstances, the Special Collections Librarian may be able to accommodate your transportation requirements.

Where to begin

Please contact Special Collections Librarian Vicky Qin at Vicky.Qin@angliss.edu.au or by phone 9606 2290 before discuss any potential donation. We will answer any questions you may have about the process and can help you determine whether the LRC Special Collections is the best fit for your donation.

Our Special Collections


Culinary Research Collection contains historically significant cookery books from around the world, including early Australian rare cookery books. The collection provides rich and extensive culinary resources for research in Australian culinary history, other culinary cultures, extensive recipes for all cuisines worldwide, and recipes for special occasions.


The Institute acquired the Fuller Collection from Professor John Fuller of Oxford University to celebrate the Institute’s 50th anniversary in 1995. The collection consists of over 530 books on wine, distilling, brewing, viticulture, and technological aspects of wine production, spirits, and other drinks. Many of the books date back to the 18th and 19th centuries; the oldest published in 1733. Prized gems of the collection include Sir Edward Barry’s ‘Wines of the Ancients’ (1775), ‘Liquor Acts of 1736 from the Reign of George III’ (1738).


The collection is made up of over 700 menus from all over the world with a large part being Australian in origin. It contains menus from a variety of sources including cruise, club, restaurants, bars and hotels from the early 1900s to the present. The collection functions as a wonderful resource which displays the changes of styles in food and menu design over the last 100 years. The cruise menus in our collection are particularly evocative of a mode of travel and the pace of life of an earlier era.

Online Menu Collection


The Collection was started by Chef Zimmerman’s grandfather and consists of a book of more than 1300 menus and epicurean articles from all over England and Europe. Dating back to 1862, the menus feature table d'hôte as well as banquet menus. Most are presented in French, some with a translation in their language of origin. The menus give us interesting insights into dining habits of the times. Items listed are very much appropriate for the seasons, unlike modern day menus which feature many ingredients available all year round.

In 2010, as part of William Angliss Institute’s celebration of its 70th year, the LRC was granted money to restore the Zimmerman Book. It has been beautifully restored to its former glory by an offsite conservator and is now available for viewing.

Zimmerman Book Online



 The WAI Archive collection is dedicated to acquiring materials about William Angliss Institute to document and preserve the history of the Institute. The collection currently includes approximately 3600 items including books, pamphlets and brochures, newspaper clippings, manuscripts, videocassettes, photographs, plans, portraits and pictures, DVDs and CD-ROM.

Digital repository

Coming soon...



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