The Great Australian Lamington

The Great Australian Lamington



The Humble Australian Lamington - Created in Queensland in 1901

Australian Lamington

The world-famous Australian lamington is over a century old.

Despite some dubious claims from New Zealand, the lamington is as Australian as meat pies, kangaroos and Holden cars, ranking alongside the other true Australian icons of the pavlova, peach melba and Vegemite.

This Australian culinary icon, which consists of sponge cake dipped in chocolate and liberally sprinkled with fine desiccated coconut, was created through an accident at work by a maid-servant to Lord Lamington, the thoroughly-British eighth Governor of Queensland.

The maid-servant was working at Government House in Brisbane when she accidentally dropped the Governor's favourite sponge cake into some melted chocolate.

Lord Lamington was not a person of wasteful habits and suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers.

Paul Tully celebrates
the 100th anniversary
of the world renowned
Australian lamington
on 19 December 2001
Lord Lamington devoured this new taste sensation with great delight and the maid-servant's error was proclaimed a magnificent success by all! The Governor however is on the record as calling them "those bloody poofy woolly biscuits".

Lord Lamington was born in London, England on 29 July 1860 as Charles Wallace Alexander Napier COCHRANE-BAILLIE holding the aristocratic title of Baron Lamington.

He was Governor of Queensland from 9 April 1896 to 19 December 1901.

After leaving Queensland, he went on to become the Governor of Bombay in India for 4 years. He died at Lamington House, Lanarkshire, Scotland, in 1940.

According to Hansard page 728 at the Australian Constitutional Convention in Canberra on 11 February 1998, Cr Paul Tully, an elected delegate representing "Queenslanders for a Republic" suggested that his extensive research of the Governors of the 6 Australian colonies and states had produced evidence of only "one, single, solitary, positive achievement of any Governor since the First Fleet arrived in 1788" and that was Lord Lamington's contribution to the culinary delights of the Australian nation!

Lord Lamington served Queensland for 5 years but despite all of his colonial, aristocratic pomp and ceremony, the only thing which Charles Wallace Alexander Napier COCHRANE-BAILLIE will ever be remembered for in Australia is the creation of the world-famous lamington.


3 eggs
1/2 cup butter
1/2 cup castor sugar
1 teaspoon vanilla essence
1 cup self-raising flour 1/2 cup milk.

Beat the eggs well, gradually adding the sugar until dissolved. Add the milk and vanilla essence and then stir in the self raising flour and whip the butter into the mixture. Pour the mixture into a cake tin or lamington baking dish and bake in a moderate oven of 180 degrees Celsius for 35 minutes. Allow the cake to cool for at least 10 minutes and then stand for 24 hours preferably in the refrigerator, before applying the icing.

4 cups icing sugar
1/3 cup cocoa
2 tablespoons butter
1/2 cup milk
4 tablespoons boiling water
3 cups desiccated coconut.

Stir the cocoa and icing sugar vigorously in a large bowl, adding the milk, butter and boiling water, warming the chocolate mixture over a very low heat until it has a smooth creamy texture. Cut the sponge cake into equal squares about 5cm x 5cm and, using a fork or thin skewer, dip each piece into the chocolate mixture ensuring that the mixture is liberally and evenly applied. Dip each piece into the desiccated coconut, allowing the lamingtons to cool on a wire tray for several hours.



Do you have an interesting historical anecdote about the Australian lamington?
Please email the Australian Lamington Official Website.

How to make Lamington Marshmallows

Lamingtons are such an Aussie Classic, but sometimes you just don’t feel like sponge cake. 

Sacrilege I know, but once you taste these Lamington Marshmallows you’ll understand why a modern twist on an old classic is OK once in a while.

These Lamington Marshmallows are my new favourite recreation of the classic Lamington. They are fluffy, crunchy little morsels of Aussie goodness. They taste just like a ‘Snowball’ – well a squashed Snowball at least – and they will be a hit with the whole family.

These Lamington Marshmallows are a bit fiddly to make. Just like normal Lamingtons, each piece needs to be dipped in Chocolate and rolled in coconut which can be a bit messy but eating the leftovers makes up for the required cleaning. 

Make sure the chocolate isn’t too hot as it will melt the marshmallow. 

I have made my own Chocolate (with extra coconut oil to help harden the coating). If you prefer, substitute the Coconut Oil, Cocoa, Maple Syrup and Vanilla for 300 grams of chocolate. This Chocolate will then need to be melted and have the extra Coconut Oil added.

Marshmallows are easier to make than you think, too. Once you’ve mastered the craft you’ll never eat a store bought one again. If you want to make these Lamington Marshmallows a bit different try using Chocolate Marshmallow instead.

So tell me, what’s your favourite Australia Day treat? Do you eat Vegemite all day or do you try and see how many sausage sizzles you can attend in one day?

Lamington Marshmallows

Serves 24

A fluffy twist on a classic Lamington

Cafes give Australia Day classics a healthy makeover

A traditional lamington.
Cannellini beans are not a usual ingredient in the classic Australia Day dessert, the humble lamington, nor is rice malt syrup or coconut flour.

But don’t tell that to Australia’s clean eating sect who are feverishly trading healthy lamington recipes on social media.

And by healthy we really mean bizarre.

A standard lamington. 
Lorna Jane philosophy blog Move Nourish Believe believes its lamington recipe is so good it’s worth sharing for the second year in a row.

The blog’s take on the humble sponge is made from a can of cannellini beans, eggs, baking powder, vanilla paste and maple syrup.

That’s right — no flour, no butter and no sugar.

Raw, vegan laningtons

On Freshwater cafe Bent Fork’s Instagram account, they’ve shared raw, vegan, dairy, grain and gluten free lamingtons available only today.

They’ve been getting rave reviews including Instagram user @zakwlsn who said “this is some seriously good stuff”.

Then there’s I Quit Sugar founder Sarah Wilson’s sugar-free lamingtons with rice malt syrup as sweetener.

I quit sugar, not lamingtons

Coconuts for coconut flour

Or There’s healthy chef Teresa Cutter’s version that uses coconut flour — which we can only presume is shredded coconut, shredded again.

But if all of that sounds a little too healthy for you, Donna Hay has an option that is as glutinous as it is unconventional — ice cream lamingtons.

Classic Lamingtons made easy

Classic Australian Lamington.
Each year when Australia Day rolls around, we Aussie’s celebrate by feasting on the food that we’re well known for having… 

Big ol’ barbies, sausage sizzles, Vegemite sandwiches, meat pies with tomato sauce, ice cold glasses of Milo, a slice of Pavlova (even though it’s a dish claimed by the Kiwi’s!) and then, of course, there is the classic lamington! 

A simple sponge square lathered in rich chocolate icing and then covered completely in a sweet coconut crumb! Oh my!

Some versions of the lamington have either jam or cream sandwiched in the middle, but my little homemade ones are just the simple classic kind!

Here’s what you’ll need to make this recipe!

For the sponge:
6 eggs
150g of caster sugar
50g of corn flour
75g of plain flour
50g of self-raising flour

For the chocolate icing:
500g of sifted icing sugar
50g of sifted cocoa powder
15g of melted butter
2/3 a cup of milk
160g of desiccated coconut (you may need more if it comes to it)

To make:

  • Pre-heat the oven to 180C.
  • Sift the three flours together into a bowl and then again into another. Place them to one side to be sifted for the third time into the mixture at the end.
  • Next, break all 6 eggs into a large bowl and beat them together using an electric mixer for 10 minutes until they are thick and creamy.
  • Gradually add the sugar one spoonful at a time until dissolved into the mixture.
  • Sift in the flour into the mixture and then with a slotted metal spoon, gently fold the in flour.
  • Pour the mixture into a pre-lined rectangular tin, carefully spreading the mixture into the corners.
  • Place in the oven and allow it to bake for about 30 minutes.
  • Once cooked, place on a wire rack to cool for a few minutes. Then gently remove it from the tin and peel back the baking paper to allow it to cool completely.
  • Once the sponge is cool, cut it up into 16 to 20 equal squares.
  • Make the icing by mixing the icing sugar and cocoa together in a large bowl. Add the melted butter and milk then mix until smooth.
  • Using one hand, dip a sponge square into the chocolate icing, covering it completely. Drain off the excess and then toss a heap load of coconut all over it using your other hand.
  • Place the lamington onto a wire rack to set and repeat the process with the rest of the sponge squares.

MAKES: 16-20 square lamingtons

Scrumptious Aussie lamingtons.

Recipe inspiration has come from the book, ‘Baking Day’ written and published by The Australian Women’s Weekly.

Here are some home-truths about this recipe before you get started…

At the end half of this recipe, things can get quite a bit messy! 

You will end up dripping chocolate icing everywhere!

When I use the term ‘a heap load of coconut’, I mean it! You really do just need to cover the crap out of it to ensure the icing doesn’t drip off!

Don’t get too hung up about cutting the perfect sponge square! Life’s too short to be faffing about with that kind of stuff! The more lop-sided they are, the better!


How to make Raw Lamington Cheesecake

Raw lamington cheesecake.

Hello whole foodies ♥ 

As today is Australia Day and I am going to a BBQ at a friend’s house here in Sydney, i was inspired to recreate a beloved, but sugar laden Aussie treat…the lamington, jam filled of course!

Behold the Whole Food Nutritionista raw lamington cheesecake! 

A coconut & cacao biscuit/cookie base topped with a layer of coconut and cashew filling sandwiching a layer of rasperry chia jam, then topped with a rich chocolate ganache and shredded coconut. 

The ganache is made super healthy by the addition of a creamy avocado, which i promise you can’t taste at all. This yummy treat is refined sugar free, vegan, raw, dairy free, gluten free and paleo friendly. No baking required which is a bonus in our summer heat (:


Gluten free, Dairy free, Sugar free, Vegan & Paleo friendly



7 fresh pitted dates

2/3 cup unsweetened shredded coconut

2/3 cup macadamia nuts (can swap for pecans or walnuts)

4 heaped tbsp raw cacao powder

pinch of sea salt

2-3 tbsp coconut oil

Chia Jam:

1 cup fresh or frozen raspberries

1 tbsp chia seeds

1/2 tsp vanilla powder (optional)


2 cups raw cashews, soaked in water for 6-8 hours & rinsed

1 cup coconut cream (or flesh of 2 coconuts blended with coconut water to equal 1 cup)

2-3 tbsp coconut nectar (or preferred sweetener)

2 tsp vanilla powder (or scrape 2 vanilla pods)

Chocolate Ganache:

4 heaped tbsp raw cacao powder

4 tbsp coconut oil

1 small ripe avocado

pinch of sea salt

6 fresh dates

1 tbsp coconut nectar (optional)

unsweetened shredded coconut for decoration


  • If using frozen raspberries be sure they have defrosted
  • blend all jam ingredients and place in the fridge where they will thicken slightly
  • in a food processor mix all the crust ingredients until they have a sticky, crumb-like consistency
  • press mixture into a flan or springform tin (18cm/7 inch) and chill in freezer while preparing the filling
  • blend all the filling ingredients until smooth and creamy
  • spoon 1/2 the filling into crust and chill until firm
  • gently spoon on jam layer and chill in freezer for at least an hour
  • spoon the other half of the filling gently on top of the jam layer and chill until firm
  • blend all ganache ingredients until smooth, scraping down the sides as you go
  • layer ganache on top and decorate with coconut.


May be kept in the freezer for up to 6 weeks, though thaw slightly before serving

Serves 12

Easy make: Gluten-free Lamingtons

Gluten-free lamingtons.

(Makes 25)


Lamington Cake:
6 Eggs
1 tablespoon vanilla extract 
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
1/4 cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil,
butter or olive oil)
1/2 cup ( 70 g / 2 1/2 oz) coconut flour
2 teaspoons gluten free baking powder
1 cup fresh or frozen raspberries
1 cup shredded or desiccated coconut for rolling

Chocolate ganache:
100 g good quality dark eating chocolate 70 % cocoa – finely chopped
60 ml Coconut milk


Make your lamingtons:

Preheat your oven to 160 C. Whip the eggs, vanilla and honey for 10 minutes until light and creamy. Pour in the macadamia nut oil with the eggs still whipping and mix well. Add the coconut flour and baking powder and mix until combined. Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.

Sprinkle the raspberries evenly over the top. Bake for 35 – 40 minutes or until cooked through. Cool for 30 minutes before lifting out from the tin to completely cool. Divide cake into 25 mini squares.

Make your chocolate ganache:
Heat the coconut water or coconut milk if in a small pan until almost boiling. Turn off the heat. Add the chocolate and stir it through the coconut until you have a smooth silky ganache. Spread each square of lamington with a little chocolate ganache very lightly and thinly with a small knife on all sides. Roll in coconut and place onto a tray lined with baking paper to set. Enjoy. These delicious lamingtons will keep covered in the fridge for up to 4 days.

Lamingtons - A classic favourite made easy

Aussie lamingtons.
Happy Australia Day! 

Despite the recent Christmas break, I’ve been looking forward to a relaxing long weekend at home and this holiday has come at the right time. 

To feel the essence of this day, I decided to try and make a traditional Australian dessert – Lamingtons. 

It’s believed that the recipe originates in Queensland and it was named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901, although it might have been named for his wife, Lady Lamington. 

It’s an iconic dessert and would be a perfect complement to any backyard barbecue. I hope you have a great holiday!

Ingredients (serves 12):
125g butter, softened, plus 1 tbs extra, melted for icing
1 cup (220g) caster sugar
1/2 tsp vanilla extract
3 eggs, at room temperature
1 3/4 cups (255g) self-raising flour, sifted
1/2 cup (125ml) milk
2 cups (320g) icing sugar
1/4 cup (25g) cocoa
1/3 cup (80ml) boiling water
1 cup (70g) shredded coconut

Preheat oven to 180C or 160C fan. Grease a 20cm x 30cm lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, caster sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Stir in half of flour and half of milk until combined. Stir in remaining flour and milk. 

Transfer mixture to prepared pan. Smooth surface. Bake for 30-35 mins, until skewer inserted into centre comes out clean. Stand in pan for 10 mins. Turn onto a wire rack to cool completely. Cover with plastic wrap and freeze for 20 mins.

Meanwhile, sift icing sugar and cocoa into a medium bowl. Add extra melted butter and boiling water. Stir until well combined and smooth.

Cut cake into 12 pieces. Place coconut on a tray. Pierce a cake square with a bamboo skewer, being careful not to pierce all the way through. Dip cake into icing, then toss in coconut, to cover evenly. Place on a wire rack over a baking tray. Repeat with remaining cake. 

Stand for 1 hour, until set. Serve.

Lamington Slice for Australia Day and any other day of the year

Today is Australia Day, and to mark the occasion, I made Donna Hay's Lamington Slice.

Lamingtons are an Aussie classic, but I was attracted by Donna's slice version, which is a twist on the original.

This slice was super easy and quick to make, although I found that I needed more icing than was stated in the recipe.

The resulting slice is true to the essence of a lamington, with a light sponge cake base, topped with moist chocolate icing and coconut.

The verdict - beauty!

Happy Australia Day to all of my Australian readers.

How to make Lamington Trifle

Lamington trifle - Great for Australia Day.
Lamington Trifle 

2 packets of lamington fingers, cut in half 
400ml cream 
200g marscapone 
1 1/2 cups frozen raspberries 
300g dark chocolate 
1/2 cup moist shredded coconut flakes 
Malibu (optional) 

Method: Cut the lamington fingers in half and set aside. 

Whisk the cream until soft peaks form and then fold through the marscapone. 

Add 2 tbsp of Malibu if you like, stir well to combine and set aside. 

Chop the chocolate using a food processor so that it becomes like chocolate sand. 

Alternatively you could grate the chocolate, keep the chocolate nice and cold if you use this method. 

Whiz the frozen raspberries in a processor so that they resemble raspberry rubble

To assemble: Create one layer of lamington fingers in your chosen serving dish. Drizzle a little Malibu over the top of the sponge if you like. 

Spoon half the cream mixture on top. Carefully spread to the sides with the back of a spoon and then add the chocolate, taking this to the sides also. 

Scatter half the raspberry rubble on top and then begin another lamington layer. 

Follow this with drizzles of Malibu, all the remaining cream, chocolate, raspberries and finish with the shredded coconut.

Biggest Lamington I've ever eaten: HAPPY STRAYA DAY!

See what this kid devoured.

Australia Day: Making Traditional Lamingtons

Aussie lamingtons.
I guess this post will come to you all a little late in the day (I really need to get my act together) but HAPPY AUSTRALIA day to all my fellow Australians. 

It’s been a while since I posted but I thought Australia day would be a good time to get back into the swing of things.

This year has been busy so far as we’ve just recently moved house. Yes, unfortunately we had to vacate the first house we moved into when we arrived in Melbourne. 

We loved our sweet little home and I have so many fond memories from there and so many amazing food creations came out of that kitchen. 

However, to help me get over the move, we found a beautiful new house to move into, in the same suburb. I’m now well and truly over the old house, and am quite happy being a complete home-body over this long weekend! It’s also been a good time to test out the new kitchen.

Australia Day feast.
So I thought I’d test the oven this long weekend with a traditional Australian recipe – the Lamington. I had planned on changing up the recipe slightly but time just got away from me (not particularly because I was busy but because of my favourite past time – procrastination). 

So, these are just some straight up, nothing fancy, super tasty, lamingtons (although I have still been dreaming of my Nutella Lamintons I made on the blog – recipe found here).

Also here, I thought I’d just share with you some snaps I took while I was away in Tassie over the Christmas/holiday break. We went took a bit of a drive up the east coast to camp at Coles Bay and do the walk into Wineglass bay. 

This would have to be my most favourite places in the world. I’ve seen a lot of beaches on my travels and I still don’t think any other place is quite as clean and beautiful as Wineglass bay. Stunning. 

There’s also a great wine region on the drive up to Coles Bay that we popped our heads into called Miltons. We stopped for a quick wine tasting – they’ve got a really great Pinot Grigio. Augh take me back. And now look – it’s Australia day already.

Happy Australia Day again.

Traditional Lamingtons

175g self raising flour, sifted

1 rounded tsp baking powder

3 eggs, at room temperature

175g butter, softened

175g castor sugar

1/2 tsp vanilla extract

1/4 cup cocoa

3 1/2 cups icing sugar

1/2 cup boiling water

1 tbsp butter

2 cups coconut flakes

1. Preheat oven to 170ºC .

2. In a large bowl add sifted flour and baking powder, eggs, sugar, vanilla extract and butter and mix well until combined.

3. Lightly grease the pan and divide the mixture evenly (I used a pan with small rectangular shapes or place it into one large square pan). Place it in the oven for 15-20 mins depending on the size of the pan. You should be able to smell the cake when it’s ready and the tops should be golden brown. Remove from the oven when cooked and cut into bite size pieces once cooled.

4. It’s best to leave the cakes overnight (normal recipes use day old sponge cake) so the cake is a little firmer. Next mix the cocoa, icing sugar, water and butter and stir until smooth. Pour the coconut into a small bowl. Take a fork and insert it into the cake half way and spoon the cocoa mixture over the cake, then dip it into the coconut to ensure it’s completely covered. Repeat with the remaining cake. Let sit for an hour or so to ensure the moisture sets back through the cake.

5. Best enjoyed on Australia Day after a delicious BBQ!

Australia Day 2015: Whip cracking, lamington eating, thong throwing and barbies feature as Australians celebrate around the country

 Crowds gathered at the Australia Celebrates concert on
 the lawns of Parliament House in Canberra on Sunday.
Australia Day festivities have kicked off around the country with swimming races, lamington-eating competitions and whip cracking among events on offer.

In Queensland, locals were set to take part in lessons on whip cracking in Toowoomba, a great Aussie pie-eating contest on the Sunshine Coast, and an attempt to break the world record for the longest line of giant inflatable thongs in open water at Mooloolaba beach.

Ice-skating and tobogganing were on the menu in Rockhampton while thong-throwing competitions were scheduled in Cairns.

On Bribie Island celebrations were perhaps a little more sedate with a free barbecue breakfast followed by a lamington eating competition.

More than 4,000 people from 118 countries will become Australian citizens in 42 ceremonies in Queensland alone.

In Hobart locals were set to indulge in a very traditional Australia Day surf lifesaving carnival, which kicked off with an ocean race.

Other scheduled events included a junior nippers competition, treasure hunts, tug-of-war and an inflatable thong race.

Despite rain and chilly temperatures in Sydney almost 1,000 people jumped into Sydney Harbour before embarking on a 2.2 kilometre swim.

The morning began with an Indigenous ceremony and welcome to country, with both the Australian and Aboriginal flags raised together on the top of the Sydney Harbour Bridge.

While the flags were raised 16-year-old call Atalia Sullivan from Orange High School in the NSW central west sang the national anthem from atop the bridge.

What is a lamington?

Australian lamington.
A lamington is a dessert of Australian origin. It consists of squares of sponge cake coated first in a layer of traditionally chocolate sauce, then in desiccated coconut

Lamingtons are sometimes served as two halves with a layer of cream or strawberry jam between, and are commonly found in South African and Australasian outlets such as cafes, lunch bars, bakeries, home industries and supermarkets. 

A raspberry variety is also common in New Zealand, while a lemon variety exists in Australia.

The chocolate coating is a thin mixture, into which cubes of sponge cake (one cookbook states 4 cm per side) are dipped, and the chocolate is absorbed into the outermost layers of the sponge where it sets. (Similarly, the strawberry jam or chocolate icing is absorbed into the sponge.) 

The cubes are then covered with coconut and left to set.

Australia deserves a flag without the Union Jack - as true blue as the Aussie lamington

ACROSS the vast Australian continent today, from the beaches to the bush and from the suburbs to the outback, there will be one recurring image: the Australian flag.

It will be emblazoned across T-shirts and caps, worn as face tattoos. 

The Australian flag with the Union Jack
 adorns the humble Aussie lamington.
It will be stuck in lamingtons and adorn car rooftops. 

It’s such a pity. Let’s face it: the Australian flag is a relic of a bygone era. It has become an international embarrassment.

Its history has been distorted through a thick fog of nostalgia wrapped in fidelity to the mother country. It does not symbolise an independent nation with its own identity. It’s time we had a new flag to reflect modern Australia.

The official flag unfurled at the time of Federation in 1901 was the British Union Jack. The current flag, which is actually the blue ensign, wasn’t flown as the national flag until September 1901. It was chosen after a competition to design a new flag. But the British monarch didn’t “approve” our flag until 1903. It has been redesigned too; each of the six stars has had its points altered.

Australian troops have fought under various flags, including the red ensign, which was also popular at home. (My grandfather said he never saw a flag in the jungles of New Guinea during World War II.) It was not until the Flags Act 1953 that the blue ensign became the official flag, ending confusion. So let’s have none of the nonsense that the flag is sacrosanct and can’t be changed.

The central problem is the Union Jack in the upper left ­corner. It has to go. We are a multicultural country, not an ­appendage of Britain.

We should keep the red, white and blue colours to identify our British heritage. The Southern Cross and the Commonwealth Star, denoting our location, can be incorporated into a new design. But a new flag must symbolise contemporary Australia.

We have often changed our national symbols. Green and gold became the national colours in 1984. The golden wattle became our floral emblem in 1988. The opal was declared the national gemstone in 1993. Our first coat of arms was adopted in 1908 and ­revised in 1912.

For almost a century, the ­national anthem was God Save the Queen (or King) untilAdvance Australia Fair replaced it in 1984.

The Australian flag has often been parodied. US comedian Jerry Seinfeld called it “Britain at night”. Years ago Paul Hogan asked audiences why the British had cut out a corner out of our flag and made it their own. Apart from Britain, only three of the other 53 ­Commonwealth members incorporate the Union Jack in their flag (New Zealand, Fiji and Tuvalu). Several former British colonies have changed their flags.

They include Canada, which dumped the Union Jack in 1965. Across the ditch, conservative prime minister John Key has taken up the cause of a new flag for New Zealand.

“To me it’s an issue of building more overt signs of patriotism and being proud of who we are,” Key said recently. “It’s not about saying we should be somehow divorced from our history as a British colony.”

Indeed, Key is a monarchist. But he wants a flag that better identifies New Zealand on the world stage. Key says changing the flag is “about our place in the world and how we see ourselves … confident, outward-looking, multi­cultural.” He says New Zealand’s flag is often confused with the Australian flag; this isn’t good for either country.

Key faces strong opposition in New Zealand. But he’s pushing on. A cross-party group of politicians will appoint a panel to consult with voters and recommend a shortlist of flag options at a referendum this year. A second referendum next year will present two designs for voters to choose from.

After Key led the centre-right New Zealand National Party to a third election victory last year, he was lauded by many commentators as a role model for Tony ­Abbott. However, Abbott, a staunch monarchist, would never countenance changing the flag.

Last September, the Prime Minister celebrated National Flag Day in the forecourt of Parliament House. The Federation Guard was inspected, a band played and the flag was raised. The pomp and ceremony was laid on thick.

I don’t begrudge Abbott his fondness for the Anglo-Australian ­tradition. While his heart is warmed by the cherished symbols of old Australia, his head has wisely guided him to develop closer relations with China, Japan and India. His “Asia first, not Asia only” policy is sound.

Australia Day is the perfect time to question our symbols. It is a holiday that combines a carnival atmosphere with patriotism and reflection about our past, present and future. It is an opportunity to consider how to invest our national identity with greater meaning.

We should follow the lead of New Zealand and initiate a competition to design a new national flag. Public input would be encouraged.

A series of flag options could be put to a national vote. It would focus attention on what it means to be Australian, how we want to be seen abroad and what new symbols can unite us in the ­modern era.

Just because Australians today will be displaying our flag with pride does not mean they are enamoured of the design and resistant to changing it.

Just as Australians embraced a new anthem 30 years ago and have often changed their symbols, they will proudly wave a new flag.

Australia Day is an ideal time to restart the debate.

Torah Bright among judges in Aspen, Colorado for the Neil Perry Meat Pie Contest with Vegemite and lamingtons

Torah Bright

The Australia Day meat pie competition in Aspen.

WHAT better way to celebrate Australia Day in Aspen, Colorado than with a meat pie contest?

Torah Bright was among the judges for the 2015 Neil Perry Meat Pie Contest, along with Perry’s wife Sam.

Torah Bright in Aspen.

Top chefs from the area cooked up the classic Australian dish. But it wasn’t the only themed celebration taking place there.

The Australia Day meat pie competition in Aspen with Torah Bright

On Australia Day itself — when it happens US time — there will be Vegemite and lamingtons on offer for locals.

Australia Day in Aspen.
The Australia Day meat pie competition in Aspen.

G'Day mate in Aspen.

Celebrating Australia Day in Aspen, Colorado.

Recipe for Australian Lamingtons - a sweet treat!


Sweet Lamington Recipe.

16 piece(s)

120 g sugar
4 eggs
1 tsp Vanilla Bean Paste
50 g unsalted butter, , melted
120 g Self Raising Flour

Lamington Icing
25 g unsalted butter
160 g milk
500 g icing sugar
50 g Dutch processed cocoa
Shredded coconut to coat

Preheat oven to 190C.
Butter and line a 20cm square cake tin and set aside.

Place sugar into mixing bowl and mill 10 sec/speed 10.

Add eggs and insert Butterfly.
Whip eggs for 7 min/50C/speed 3.

Add butter and vanilla paste and stir through 5 sec/speed 4.

Remove Butterfly.
Add flour and with dial set to 'Closed Lid Position' mix for 10 sec/ Interval speed. Finish mixing with spatula by hand if necessary.

Pour into prepared tin, spin to level and bake for 15 - 20 minutes or until golden and springy to touch. Cool for 5 minutes before turning out onto rack to cool completely.
Freeze for 30 minutes before cutting.


Place butter and milk into mixing bowl and cook 2 min/80 C/speed 2.

Add sugar and cocoa and blend for 20 - 25 sec/speed 4.

Trim sides of sponge and cut cake into 16 equal sized cubes.
Scatter coconut over a tray.

Pour icing into deep bowl.
Using tongs, put each piece of cake into icing and coat liberally. Place onto coconut, push coconut up onto sides and on top to finish.
Transfer to flat tray lined with baking paper.
Repeat until all are covered, refreshing cocnut if necessary.

Allow icing to set before serving.

This takes the cake: Coles' back-to-front Australia Day cake with Tasmania missing

The back-to-front Coles' Australia cake with Tasmania missing!

"You had one job, work experience kid": The Coles bake that took the cake.

Poor Tasmania has floated away again. This time on a cake. 

Australians are known for being laid back, but they’re not usually known for being laid backward — until now.

A Coles bakery ‘Celebrate Australia’ cake has become the butt of jokes on the internet after a picture of this backwards bake was captured in Wodonga — with Australia reversed.

As it turns out Coles takes its geography seriously, responding on twitter with concern over a cake that flipped the nation.

When Coles responded on twitter to request information on where the cake was baked @Hindmarshjohn said: “My wife took picture in Wodonga Plaza store. ‘Please don’t sack anyone’ she says'”.

Coles replied:

@Hindmarshjohn thanks for confirming! We just want to make sure it's addressed with the team so we can prevent similar instances. :)

How to make pink or chocolate lamingtons

Pink and chocolate lamingtons.

Main ingredients: Coconut, eggs

In my family there are those who cannot go past a chocolate-dipped lamington but there are others, such as myself, who have a soft spot for the jelly-dipped pink ones. 

It’s best to cook the sponge the day prior to assembling the lamingtons.


5 eggs, at room temperature

60 g unsalted butter, melted and cooled

150 g plain flour

¾ cup castor sugar

Chocolate lamington dipping

Dutch cocoa

icing sugar

butter, melted

dessicated coconut

Pink lamington dipping

a packet of strawberry jelly crystals, or raspberry


Select a 20 cm x 28 cm lamington tin and brush with some of the melted butter. Dust with plain flour and tap to dislodge excess. Preheat oven to 180ºC.

Beat eggs and sugar in an electric mixer until very thick and mousse-like – this will take abut 10 minutes. Sift flour over egg mixture and fold in thoroughly but lightly using a large metal spoon. Trickle cooled melted butter down sides of bowl and fold in thoroughly. Pour into tin and bake for 15–18 minutes until top of cake feels springy to the touch (but do not open oven door before 15 minutes has elapsed). Allow cake to cool for a few minutes in tin, then turn out onto a clean tea towel and leave until completely cold.

Cut day-old sponge into 5 cm cubes and refrigerate.

For chocolate lamingtons, mix 1 part cocoa with 8 parts icing sugar, 1 part boiling water and 1 part melted butter to make icing, and prepare a tray of desiccated coconut. Impale a square of sponge on a fork and dip in icing, then in coconut. Allow to dry on a wire rack before storing in airtight tins. Some cooks dip the cake squares in melted jam before the chocolate icing.

For pink lamingtons, make up a packet of strawberry or raspberry jelly crystals, using the quantity of boiling and cold water as suggested on the packet. (85g crystals dissolved in 1 cup boiling water, stir and then add three-quarters cup cold water.) Swirl the liquid in a bowl over a larger bowl of iced water and as soon as the jelly shows signs of thickening, dip the lamington squares into the jelly and then in coconut. Allow to set. 

Will make enough for 12-15 lamingtons, depending on size.

Lamington: Hot Chocolate Tea - the classic chocolate covered slice - that you can sip!

The lamington flavour can be served as a tea with the full-bodied aroma of its Australian cousin.

Description: Sweet chocolaty flavours play with hints of tropical coconut on a backdrop of sharp and full-bodied black tea. 

It’s the classic chocolate covered slice - that you can sip!

Brew: 1 tsp per 250mls, 2-3 min at 100°c

Serve: Hot

Ingredients: Black tea, cocoa beans, coconut flakes, chocolate drops, coconut pieces, flavouring

Enjoy: Perfect on its own!

Consider: White White Cocoa, Chocolate, Cocoa Loco

Healthy Lamingtons for Australia Day

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Make healthy lamingtons the easy way.

Over the past few weeks I’ve been mixing and baking in my kitchen in an effort to create the perfect lamington just in time for Australia Day. You will absolutely love my recipe – so simple, gluten free and made from fresh whipped organic eggs, coconut flour, vanilla and raspberry that make them purely delicious.

 I’ve coated my lamingtons with a thin layer of dark chocolate ganache that I’ve made using a quality dark courveture 70 – 85 % mixed with a little coconut water or alternatively coconut milk for a creamier ganache. 

The secret to coating your lamingtons is to lightly spread the chocolate gananche thinly and delicately over the raspberry cake – then lightly dip in your coconut. Be gentle – make them with love and you’ll have the most delicious lamingtons you’ve ever tasted.

What’s good about them:
I’ve used macadamia nut oil to make the cake which works really well with baking - giving it a lovely buttery flavour. The oil is also an anti-inflammatory fat, that is kind to your arteries and can support good health and wellbeing. If you want this cake to be nut free make sure to use a good cold pressed coconut oil, butter or olive oil instead. I’ve used coconut flour mainly to make it gluten free and nut free so it’s kind to sensitive digestive systems – Coconut flour also doesn’t give you that high blood sugar / insulin spike that you can often get with refined white flours. 

Raspberries are high in antioxidants which can help to neutralise free radicals, they also marry perfectly with the dark chocolate making them taste amazing. Dark chocolate contains magnesium, iron and antioxidants and also contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain – responsible for feelings of wellbeing and feeling great !

Makes 25 purely delicious lamingtons

Lamington Cake:
6 organic / free range eggs
1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
2 tablespoons raw honey or sweetener of your choice (organic maple syrup, few drops stevia etc)
1/4 cup (60 ml / 2 fl oz) macadamia nut oil or your choice of (cold pressed coconut oil,
butter or olive oil)
1/2 cup ( 70 g / 2 1/2 oz) coconut flour (see notes)
2 teaspoons gluten free baking powder
1 cup (150 g / 5 1/4 oz) fresh or frozen raspberries
1 cup (75 g / 2 1/2 oz) shredded or desiccated coconut for rolling

Chocolate ganache:
100 g (3 1/2 oz) good quality dark eating chocolate 70 % cocoa – finally chopped
60 ml (1/4 cup / 2 fl oz) coconut milk

Preheat your oven to 160 C / 320 F.
Whip the eggs, vanilla and honey for 10 minutes until light and creamy.
Pour in the macadamia nut oil with the eggs still whipping and mix well.
Add the coconut flour and baking powder and mix until combined.
Pour lamington cake mix into a square 22 cm baking tin lined completely with baking paper.
Sprinkle the raspberries evenly over the top.
Bake for 35 – 40 minutes or until cooked through.
Cool for 30 minutes before lifting out from the tin to completely cool.
Divide cake into 25 mini squares.

Make your chocolate ganache:
Heat the coconut water or coconut milk if in a small pan until almost boiling. Turn off the heat.
Add the chocolate and stir it through the coconut until you have a smooth silky ganache.
Spread each square of lamington with a little chocolate ganache very lightly and thinly with a small knife on all sides.
Roll in coconut and place onto a tray lined with baking paper to set.


These delicious lamingtons will keep covered in the fridge for up to 4 days.

Notes + Inspiration
You can get coconut flour from most good health food stores.

Lamington Tiramisu - a delight for Australia Day

Lamington – “Those bloody poofy woolly biscuits”.

That’s how the Governor of Queensland from 1896 to 1901, Charles Cochrane-Baillie, 2nd Baron Lamington, described this iconic Australian dessert. Don’t blame him, he probably would have wanted something more manly and macho like a chunky beef pie to be named after him, and not to be associated with a sissy delicate sweet dessert made out of leftover vanilla sponge cake, dipped in chocolate then lightly dusted with dessicated coconut. I’ve also learned from the wikipedia,

Lamington is first served in Toowoomba when Lord Lamington took his entourage to Harlaxton House to escape the steamy heat of Brisbane, and the chef had to prepare something in such short notice with some leftover sponge cakes, dipped them in chocolate then set in coconut.

Okay the story is probably not that interesting, I rather more intrigued to find that the town Toowoomba is mentioned, it is also the first city I lived in when I arrived in Australia back in 1996. Now the lamingtons are just a little bit more meaningful to me whenever I have them, a perfect lame excuse for me to have a couple more this Australia Day just passed. (HA!)

I thought the lamington would be good enough on its own this Australia Day until I saw the Lamington Tiramisu on Ellie’s blog and it looks scrumptious! Since Tiramisu is The Pom’s favourite, and I have bought two packets of lamingtons for this special occasion, hence perfect excuse for me to make these Lamington Tiramisu for Australia Day’s BBQ lunch at Big D’s, it went down exceptionally well with the guests to beat this summer heat.

I prefer my cooking fast and simple when I am on a time-budget. This easy-quick-whisk recipe will have this delicious dessert ready in no time. The most expensive ingredient for making tiramisu is possibly the mascarpone cheese, but you HAVE to have it. It is a MUST, full stop! What’s wrong with you people trying to cut corners by substituting the mascarpone cheese by using butter and whipped cream? It is absolutely disgusting!

I like my tiramisu light and airy with the Lamington sponge cakes soaking up all the coffee and most importantly, a nice boozy kick. Instead of adding the eggs directly into the mascarpone, I advice you to put some little extra effort to whip the thickened cream (double cream) then whisk the egg white separately until soft peak then fold it in does make a big difference to the end result. Also make sure the lamingtons are nicely soaked up all the coffee, but not too soggy. 

If you prefer your tiramisu a little more boozy like me, add a few extra tablespoon of whatever alcohol you are using into the mascarpone mixture, and also drizzle over the sponge cakes while assembling it in the serving glass. Best to leave the tiramisu overnight in the fridge with cling wrap and it will taste even more divine the next day.

Lamington Tiramisu (serves 6-8)

2 packets Lamington fingers (about 16 fingers)
1 cup strong espresso coffee
1/4 cup of Amaretto 2 eggs (separated)
3 tbsp caster sugar
250gram mascarpone cheese
250ml thickened cream, whipped

1.Combine the coffee and Amaretto in a bowl. 

2. Add egg yolk and sugar in a bowl and whisk until thick and pale. Add mascarpone and beat until just combined. Add 3 tablespoon of Amaretto and mix well. 

 3. Fold in the whipped cream into the mixture. Beat egg white until soft peak, gently fold it into the cream, trying not to lose the volume. 

 4. Cut lamington to the size that just cover the base of the serving glass, dip half of the lamington fingers, one at a time, into the coffee mixture. Drain off and arrange the lamington in the base of the service glasses. 

 5. Spoon Mascarpone mixture over the top until the lamington is fully covered. 

 6. Repeat step 4 - 5 until the serving glasses are filled to the top. 

 7. Wrap serving glasses with cling wrap and refrigerate for at least 4 hours, or until ready to serve.

Celebrate Australia Day with a plate of true-blue Aussie Lamingtons

January 26 is a day for Australians to celebrate.

Across Australia, whether it's backyard cricket matches, beach parties, BBQs, sports day, thong throwing, surfing, swimming or fishing - it's all part of the Australian tradition.

And what could be more Australian than devouring our own national culinary icon - the humble lamington.

The lamington was created at Government House in Brisbane over a century ago under the guidance of Lord Lamington - an English aristocrat who was Governor of Queensland from 1896 to 1901.

The lamington was "invented" after a slip-up by a maid-servant at Government House in Brisbane who turned disaster into delight with the creation of the chocolate-covered sensation smothered in desiccated coconut.

Lord Lamington devoured the new-fangled tasty treats named after him with great fervour but is on the record as calling them "those bloody poofy woolly biscuits".

Lord Lamington, also Baron Lamington, was born in London on 29 July 1860 as Charles Wallace Alexander Napier Cochrane-Baillie - a mouthful almost as big as an Australian lamington.

Paul Tully celebrates the
 100th anniversary of the
 Australian Lamington.
So on Australia Day, tuck into some true-blue Aussie lamingtons and remember they were created by an Englishman who was Governor of Queensland almost 115 years ago.

It's fortunate the name "Lamington" actually stuck for these tasty morsels.

Imagine if Lord Lamington had wanted a little more notoriety and the chocolate-covered cake had been given his real surname and not his aristocratic British title.

Today, across the cake shops and food outlets of Australia, instead of ordering lamingtons, we would be asking for a packet of "Cochrane-Baillies" - which has as much ring to it as a culinary delights of a raw witchetty grub!

Happy celebrating and eating!

The history of the Australian Lamington: CLICK HERE