A few weeks ago, I was invited to Rick Stein’s hunt for Australia’s Top Food Bloggers. While I hesitated to participate (a little humble blog of mine to compete in Rick Stein’s event- A HUGE chef?), hubby convinced me to give it a go. While I don’t consider myself an Aussie yet, I have been here for more than 11 years (really!?) and truly love the food, culture and people.
and it’s my way of saying a big thank you to the generous people who welcomed me in their lives in this big country, and to celebrate what I learn about food here.
I have to say I had fun trying to choose a recipe for this. I asked my colleagues, friends and family members what would they consider as Aussie food.. Their answers
1) Aussie BBQ
2) Anzac Cookies
3) Pavlova (Gotta love a good pav!)
4) Kangeroo Steak (noooooo..)
5) Beef Pie
6) the good old Lamingtons.
I chose Lamingtons-although a big juicy steak pie came very close second. Lamingtons can be seen as a humble sponge cake rolled in glistering chocolate and coconut. The combination really is what I know about Australia and what I come to love about it. Fluffy vanilla sponge cake represents people with big hearts and a slang that I had difficulty adapting to at the start (difficult= it wasn’t easy to make the sponge! I know, I had a warp sense of humor), warm chocolate is the sweetness that fill my heart as I call this country home..and coconut… well, I have to find something that represent my husband whom I fell in love in this country.
Yes, my hubby loves and obsesses about coconut. He likes this dessert waaay more than I do and because of him, I reach for a lamington faster than him in church morning tea on a Sunday morning! Talk about influence.
The best thing about making these is that I can be as messy as I want and that’s ok. It’s lamingtons. It’s my ultimate favourite Aussie dish because this is simplicity dressed up. It’s not that complicated but it brings smiles to the kids, the friends, the family and most of all, the loves.
Lamingtons (around 16 pieces)
1 1/4 cup of plain flour
3/4 cup caster sugar
60 grams butter
1 tablespoon of vanilla essence
Preheat oven to 180C. Sift flour 3 times. Place eggs and sugar in mixing bowl and use an electric beater to whisk it for around 5-8 minutes. Fold sifted flour into egg mixture- around 2 times. Fold butter. Spoon into lined 9 inch square cake pan. Bake for around 25-30 minutes till the cake is springy to touch. Cool for around 1 hr.
Cut cake into squares.
Icing (Adapted from Donna Hay)
3 cups of icing sugar
3/4 cup of cocoa powder
1/3 cup of boiling water
75 grams of melted butter
(optional-1 tablespoon of baileys, or rum)
Mix all up till smooth. Using a fork, dip each cake pieces into chocolate and roll it on a plate of desiccated coconut. Set on a wire rack.
lick fingers. eat.
oh! Did I mention that Rick Stein is coming to town? His fresh, no nonsense and funny cooking will be touring Australia in late March and April. I really do hope I have a chance to see him on stage! Wish me lots and lots of luck.