Celebrate Australia Day on Monday 26 January with these traditional dishes from the land of golden beaches, barbies (of the cooking meat kind) and Neighbours. Strewth!
This is like a Victoria sponge but with some serious oomph.
Soft golden cake (sometimes with a layer of berry jam) covered in rich chocolate and coconut. This is sure to strum at the heartstrings of any antipodean longing for a taste of home. Try the recipe here.
The flat white
Chances are, if you’re drinking a flat white then you’re a flat-cap-wearing-hipster but the Aussies have been onto the stuff for years.
It’s the perfect blend of bitter and smooth. Ripper.
The Boston bun
Don’t let the name of this bread / cake concoction fool you, it’s Aussie through and through. This, dear readers, is a large spiced bun (traditionally made with sieved potato) with a thick layer of coconut icing. Just add a cup of tea for an arvo treat.
Blog Roaming Taste has your Australia Day baking needs sorted with this traditional Boston bun recipe.
They’re kind of squidgy, really squodgy, you’ll be sorry if you don’t get enough ...
Wagon Wheels are an oldie but a goodie.
For those who aren’t in the know, it’s two big, round biscuits sandwiched together with marshmallow and covered in chocolate. It's the stuff of childhood lunchboxes.
Damper soda bread
Cooking genius Elizabeth David once wrote: “Everyone who cooks, in however limited a way, should know how to make a loaf of soda bread.”
The lady isn't wrong. If you’re going to turn your hand to baking, then look no further than the loaf that can be ready to eat by the time you emerge from the shower.
This Australian bread was traditionally made by people in the bush who baked it on a campfire – although the latter part is optional nowadays.
Ah chocolate milk, chocolate malty milk. Life without the stuff would be a very sad place indeed – even Mo Farah has a penchant for the chocolaty goodness after a race (meaning: it must be good for us *coughs*).
Who do we have to thank for this beaut? Well, chemist Thomas Mayne who invented Milo in Sydney in 1934. Good work, Tom.
And the one you should know about: Anzac biscuits
These oaty, coconuty treats originated Down Under during the first world war when wives and mothers would send them to troops in ANZAC (the Australian and New Zealand Army Corps).
You can add raisins or nuts to this chewy goodness or keep them au natural – both are equally good.