Tag Archives: Aussie

Everything you need for an Australia Day feast

Australia has beautiful wildlife and weather, an amazing music scene, and fantastic food. Aussies tend to celebrate these things on a daily basis, but this is especially true on Australia Day (26 January) when many have family and friends over for a BBQ, good tunes and beer on ice. How about complementing your BBQ feast with some traditional Aussie treats?

Damper
Damper
Anzac Biscuits
Anzac Biscuits
Pavlova
Pavlova
Cheesy Vegemite Scrolls
Cheesy Vegemite Scrolls
Lamingtons
Lamingtons
Steak Pie
Steak Pie

To my overseas followers, I recommend putting these Aussie favourites on your ‘must try’ list! Want something more whimsical? Try one of these amazing Aussie creations:

Australia Day Ice Cream Cake
Australia Day Ice Cream Cake
Fat Mum Slim
Giant Iced Vovo Cake
Giant Iced Vovo Cake
Taste.com.au

Anzac biscuits

Whether you like them chewy or crisp, homemade Anzac biscuits are an Aussie classic! Often made in time for Anzac Day (25 April), these popular treats make great lunchbox fillers.

Anzac biscuits

Ingredients:

  • 1 cup rolled oats
  • 1 cup plain flour
  • 1 cup brown sugar
  • 1/2 cup coconut
  • 125g butter
  • 2 tabs golden syrup
  • 1/2 tsp bicarb soda
  • 1 tabs water

Method:

  1. Sift the flour and sugar into a bowl. Add the rolled oats and coconut.
  2. Melt the butter in a saucepan and stir in the golden syrup and water.
  3. Stir the bicarb soda into the liquid mixture.
  4. Add the liquid to the dry ingredients and mix thoroughly.
  5. Roll small balls of mixture and place on a greased tray.
  6. Bake at 175C for 15-20 minutes. The longer they are cooked, the less chewy they will be.
  7. Biscuits will harden when cool.

(photo credit: Sugar Rush Creations via photopin cc)

Traditional pavlova

Pavlova is an Australian classic which is favoured in summer as a light and delicious treat.

Pavlova

Ingredients:

  • 5 large egg whites
  • 1 cup caster sugar
  • 1 1/2 tsps cornflour, sifted
  • 3/4 tsp white vinegar
  • 300ml thickened cream
  • 1 tsp vanilla extract
  • 110g tin passionfruit pulp
  • 250g punnet strawberries, hulled and halved
  • 2 mangoes, peeled and diced
  • 2 kiwifruit, peeled and sliced
  • 1 peach, sliced

Method:

  1. Preheat oven to 140°C. Fully grease a deep, 7 inch springform tin, then line the base and sides with baking paper.
  2. Using an electric mixer, whisk egg whites in a clean dry bowl until soft peaks form. Add sugar 1 tablespoon at a time, beating well after each addition, until sugar dissolves and the meringue is thick and glossy.
  3. Add cornflour, vinegar and vanilla and whisk until just combined.
  4. Spoon the meringue into the tin, and place on the oven’s lowest shelf, ensuring there’s plenty of room above for the meringue mixture to rise.
  5. Bake for 1 hour, or until the pavlova is dry to the touch. Turn the oven off, but leave the pavlova in the tin inside the oven for 1 hour to slowly cool.
  6. Just prior to serving, whip the cream to dollop consistency and spoon it onto the top of pavlova. Top with fresh mango, peaches, kiwifruit, strawberries, and passionfruit.

(photo credit: TLV and more via photopin cc)

Damper

Damper is an easy-to-prepare Australian bread, traditionally cooked in a campfire or camp oven. Similar to puftaloons, damper is great served with a generous spread of butter, or with golden syrup.

Damper

Ingredients:

  • 1 cup self-raising flour
  • 1/2 tsp salt
  • 25g unsalted butter, cubed
  • 175ml milk

Method:

  1. Preheat the oven to 190°C.
  2. Sift the flour and salt into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine crumbs.
  3. Use a butter knife to stir in the milk to make a soft, non-sticky dough.
  4. On a lightly floured work surface, shape the dough into a soft, smooth ball.
  5. Set the ball of dough onto a baking tray and flatten it to a 17cm round. Cut a deep cross in the dough and brush lightly with milk.
  6. Bake the damper for 30 minutes or until golden. Best served warm.

Lamingtons

Love sponge cake? Then you will love lamingtons – an Aussie treat that always makes me think of Possum Magic, a celebrated children’s book by Mem Fox (my favourite author as a kid).

Lamingtons

Ingredients for the sponge cake:

  • 3 cups self-raising flour, sifted
  • 180g butter, softened
  • ¾ cup caster sugar
  • 1 ¼ cup milk
  • 3 eggs, lightly beaten
  • 1 tsp vanilla

Ingredients for the chocolate coating:

  • 4 cups pure icing sugar
  • 1 ½ cups cocoa
  • 1 cup milk, extra
  • 4 cups desiccated coconut

Method:

  1. Preheat the oven to 180°C.
  2. Grease a 28cm x 18cm slice pan, and line the base with baking paper.
  3. Use an electric mixer to combine the butter, sugar and vanilla into a light and fluffy cream.
  4. Beat in the eggs one at a time, beating well after each addition.
  5. Fold in the flour and milk until combined. Spoon the mixture into the slice pan.
  6. Bake for 45 minutes, or until cooked and golden. Leave in pan for 10 minutes then turn out onto a wire rack to cool.
  7. While the cake cools, sift the icing sugar and cocoa together.
  8. Add the milk and stir until combined.
  9. Divide the coconut between 2 bowls.
  10. Trim and then cut the cake into 12 rectangles.
  11. Dip each piece in the cocoa mixture, allowing the excess to drop off. Use 2 forks to toss in one bowl of coconut. Set aside on a wire rack and repeat with remaining cakes.
  12. Use the second bowl of coconut to repeat step 11, so each cake has a clean white finish. Store in an airtight container until required (up to 4 days).

(photo credit: nicodemo.valerio via photopin cc)

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