Who ever said the only true blue tucker to eat on Australia Day is prawns, snags, and lamb chops?
While the majority of cooking may be done on the barbie, that doesn’t mean you can’t chow down on some patriotic sweet treats and here are some to buy in or make at home.
Homemade Violet Crumbles
Honeycomb is incredibly quick and easy to make, tasting all the better covered in melted chocolate. Just heat up 100g caster sugar and 3 tablespoons of golden syrup in a saucepan until it reaches 145C. Take off the heat and add 1 teaspoon of bicarbonate of soda then stand back as it froths up. Pour it out onto a silicone mat and allow to set before breaking up and covering in chocolate.
Real men eat Golden Gaytimes. Full stop. And how can you not—toffee and vanilla ice cream covered in chocolate and covered in biscuit crumbs? ‘Nuff said.
Ah, the humble lamo—what Australia Day is complete without it? Whether you like eating yours as dainty fingers, slabs as big as your fist or sliced in half with jam and cream, this Aussie institution is sure to be hogging the shelves at your local bakery. If you’re feeling adventurous you can try baking a plain sponge cake at home, before navigating the tricky procedure of dipping in chocolate and coconut. But when you find yourself resembling a half-plucked chicken and have cakes covered in fingerprints, don’t say we didn’t warn you.
You might immediately think of Tim Tams as the national biscuit, but how good is its underdog cousin the Iced Vovo? It will make your teeth ache for sure, but pink fondant, raspberry jam and coconut is a very strange and very pink match made in heaven and sure to bring back some sugar-infused childhood memories.
Tim Tam Tarts
Okay, we couldn’t leave it off the list entirely… Make these delicious tarts by whizzing up a packet of Tim Tams in the food processer then adding 30 grams of melted butter. Press into individual tart shells and chill in the fridge. Make a ganache by pouring 200 ml boiling cream over 200 grams of chocolate, then whisk in two egg yolks. Pour the mix into the shells, then bake for 15 minutes at 170C.
The list has to be rounded out with a proper pav, complete with recipe for you to try at home. Bring this out on Monday and you’ll be the toast of the party (unless you’ve invited Kiwis).
Perfect Pavlova Recipe
6 egg whites
270g caster sugar
2 teaspoons cornflour
1 teaspoon white wine vinegar
Pre-heat the oven at 120C. Line a baking tray with baking paper, then draw on a 24cm diameter circle.
Whisk the egg whites in a clean bowl until you have soft peaks.
Add the sugar one spoonful at a time, then mix until fully incorporated and you have a glossy, smooth mix.
Add the vinegar and cornflour and mix again for one minute.
Use a spatula to transfer the mix across onto the baking paper then smooth the sides and the top.
With your finger, draw a circle an inch from the edge of pavlova top – this will help to prevent it cracking too much. Don’t worry if it does, you can always cover it with your chosen toppings.
Bake for 1.5 hours, then turn off the oven and open the door. Leave to completely cool in the oven.
Top with whipped cream or yoghurt and fresh fruit.
Image Credit: Beyond Blighty