It’s Australia day on Tuesday! That’s right, it’s the day of the Land Down Under, and although I personally feel that the date should be changed, to show respect to the indigenous peoples of Australia (as the current date does not). Until that date changes, I will still eat the foods of the land I love, and celebrate all that is positive about modern day Australia.
One thing that’s important to know about truly ‘Australian’ food is that it doesn’t really exist. Of course we have native fruits and vegetables, but for the most part, our cuisine is a lot of flavours borrowed from all over the world. We love Laksa, and Pad Thai, and Butter Chicken as much as we love Spaghetti Bolognese, Meat Pies and Barbecue. Australian Barbecues are kind of a thing unto themselves, although we never ‘throw a shrimp on’ – we actually call them prawns here, and we only bbq them occasionally.
Anyway, I’ve gotten sidetracked! The thing is, a Lamington is one food that is categorically Australian. It was invented here, and it’s pretty damn delicious. Lamingtons are small spongecakes, dipped in a light chocolate glaze, and then rolled in coconut. They sometimes have a jam filling, and sometimes a cream filling, or both. They are served at morning and afternoon tea, or just for a snack. And this, my Lamington Float, is the 2016 take on them!
It’s got all the flavours – coconut, chocolate, raspberry, vanilla – of a classic Lamington, but in an ice-cold, foaming, frothy float! I love making these whenever I have friends over for dinner. There’s nothing more fun than eating such a quintessential kid’s dessert at a table full of adults. The key is to make each element as sophisticated as it can be. This iteration has quality vanilla ice cream, a coconut-chocolate fudge sauce, fresh raspberries and a splash of coconut water, all topped off with plain soda water. Delicious!