I SO agree with you, Master Chef Australia is absolutely the best. They are so kind to one another and supportive without the fabricated drama in western versions.
Agreed. The sweetest and fairest contest of all master chefs. Also it made me very happy how they explore and express love to recipes with vegetables and local foods. A whole new level of meaning behind dishes!❤
It's only the US version which seems to be super competitive. The UK version is also super gentle and friendly (but a very different vibe). NZ version too.
Congrats on making your first lamington. As a kiwi i applaud you for making spot on lamingtons. I was amazed at the size your friend said to cut them to. They need to be bigger than that. A good 3 inches would be ideal and then angle cut to about 2/3 through then fill with real whipped cream and a dollop of red seedless jam/jelly on top of the cream. Yummy. I put my canadian friend onto it and she reciprocated with a bear claw. If you haven't already done a bear claw can you do one in one of your cooking vids. Also a suggestion for New Zealand food would be a hangi. You may need to invite a few friends over tho to help you eat the food.
There is honestly nothing better than going to a bakery in Australia, preferably one by the ocean, and getting a freshly made lamington. It either that or an Apple turnover.
G'day mate! You did a brilliant job, they look amazing! Expected you to be in a chocolate mess with this one- but you smashed it! Another Aussie loving your vids (and waiting for macaron #4 attempt) 😁
When I was in primary school, we had lamington drives to raise money for the school. The students would ask friends and family, etc, to buy a 6 pack of lamingtons that were made by the tuckshop (canteen) volunteers. From what I remember, the cake is supposed to be slightly stale, so it doesn't fall apart in the icing.
The legend of the Lamington that I heard is that a very important English representative arrived at government house pretty well unannounced to discuss something with the Governor. His cook had nothing prepared but he did have some sponge cake he'd made the previous day knowing he could give a plane slightly stale sponge cake to go with their tea he quickly grabbed what he had in the kitchen Icing sugar, coco powder and desiccated coconut and rolled the sponge on the chocolate and coconut to hide it was a little stale and severed it and it was a great hit. Now this could be a bit of a tall tale but it's a good yarn. Either way it is a staple of School fete's and C.W.A. (country Women's Association) sales I think you may have mistaken the Lamington and the Pavlova which is a desert with a long running argument between Australia and New Zealand as to who created it (shh don't upset the Kiwi's but it was us). You might also want to look at Peach Melba named in honour of the great sing star of her era Dame Nelly Melba or for something more savoury you can't go far wrong with the good old fashion Aussie Meat Pie
Expat kiwi here, living in the US. The classic version I grew up with is cake rolled in red (American) jello or (NZ) jelly then in the coconut. Once set, savagely slice the lamingtons down the center and add whipped cream. Oh, and your recipe calls for bite-size versions, which is weird. They need to be large enough to comfortably fit in one hand.
you can also swap out the chocolate for a runny not-quite-set strawberry or raspberry jelly (jello)...and coconut...and just fill the middle with cream. also the jelly version can be just a mini cupcake-shape instead of (as well as) a cube
@@antichef pavlova's nice and all, but if you want something from New Zealand that you don't find anywhere else it has to be hangi. It's as cooking method that's normally done in a big hole in the ground, but you can cheat and cook it in a roasting tray with some soil for the earthy flavour. Hangi pork shoulder and sweet potato for the win!
lol you NZers pinching everything , Pavlovas are as KIWI as Kiwi fruit ( which is actually a Chinese gooseberry ), AND - 2014 April Fools' Day prank on New Zealanders by "The Guardian Australia" Due to an April Fools' Day prank in "The Guardian Australia", on 1 April 2014, written by Olaf Priol (an anagram of April Fool), some people, falsely believed that the lamington was originally a New Zealand cake known as a "Wellington", existing before the Australian lamington. A later article in The Guardian commented that this prank had even fooled Wikipedia.
I grew up eating these in New Zealand but I never liked them because they were mostly shop bought and made from dry tasteless sponge cake. I’m going to give them a go! I actually cut out a magazine recipe years ago for petit four-sized “Pinot noir lamingtons” using a red wine syrup icing which is intriguing!
Lamingtons are great, but super easy and basic. A totally missed opportunity for so many other uniquely Aussie dishes. I'd have gone with a Pavlova (another dessert the Kiwi's claim as their own and they invented....bah). Or the classic Four n' Twenty meat pie. Available at every AFL game. Can be topped with mash (potatoes), mushy peas and gravy. Or Tomato Sauce (sorry as a Canadian moved to Melbourne will always still call it Ketchup) or BBQ sauce squeezed into a hole in the top of the pastry then oozing out for a delicious gooey yumminess. Or could have gone a little more high end with a roast pork with crackle (Aussies keep the skin on their pork, salted and crackled for crunchy goodness). Think Porchetta. Hope to see a new "Cooking Australia" 2.0 soon in your future. By the way...LOVE this kitchen. Dream stove is a WOLF.
Awesome lamingtons, Jamie! To be honest, I haven't made my own since my uni days, but homemade is best. Oh, and I don't care if it's not traditional, you should still try them with jam. So good!
i’m not Australian but my mom grew up making these i’m from Montenegro and we call them cupavci i never knew they were Australian i was told they were a Serbian/Montenegrin dessert they also can be made into ball forms with a little crunch
I am Australian, and i can tell you that it is definitely an aussie desert. You should look at the history of the lamintion. Named after a politician, there is also a park named lamination. Not new zealand. Gerard on board, SV GEMSTAR.
My recipe substitutes the plain cake for orange flavoured, the chocolate icing for chocolate ganache, and the dessicated coconut for the large moist coconut flakes.
iTMAKES MY DAY WHEN YOU DANCE AT THE END -I JUST LOVE YOUR SHOW WHEN ARE YOU MAKING A COMPLETE DINNER AND SHARING IT WITH KRISTINA???? I'D LOVE TO SEE THAT.
Dear Jamie - I think you might have a guess that I adore your channel (mainly because I tell you whenever I leave a comment). Will you do another live chat? That was so much fun and I would love to be a part of it again. The lammingtons remind me of the Dolly Madison Zingers, albeit chocolate not raspberry. And they were much better before Hostess bought the company.
Thanks muchly, Rose!! Love to hear that! I am planning another live chat.. it's just delayed until I'm settled in my new place. As soon as I'm up and running, I'll make it happen... the next month or so.
This looks really good-tasting! I love this format and idea... when you get to Croatia and Slovenia send me a msg and I can point you to a few recepies. Italy too! - (I come from all these places. Weird but true)
Do the Australian classic the Pavlova - 2014 April Fools' Day prank on New Zealanders by "The Guardian Australia" Due to an April Fools' Day prank in "The Guardian Australia", on 1 April 2014, written by Olaf Priol (an anagram of April Fool), some people, falsely believed that the lamington was originally a New Zealand cake known as a "Wellington", existing before the Australian lamington. A later article in The Guardian commented that this prank had even fooled Wikipedia.
I share your videos with my mom who's not very tech savvy she doesn't know how to RUclips and I KNOW she would love this because she's a huge coconut fan. Would it be sinful to toast the coconut first ?
I’ve always hated lamingtons. I feel like it’s a waste of sponge cake, which should always be filled with jam and a huge amount of whipped cream... and yet it gives me a strange sense of national pride to know that you enjoy one of our stupid traditional foods 🇦🇺🦘
Yummmm those look perfect! I like the ones with jam and cream filling more myself, but I do fuck with plain ones haha. They're usually bigger though, like palm-sized? You should try pavlova some time (another NZ or AU "who claims it" one lol); sweetened baked egg-white with a meringue crust, topped with whipped cream and lots and lots of fresh fruit (my favourite way to top it is with peaches, kiwi, strawberries, blueberries, raspberries and passionfruit)
So I was a bit shocked these are from Australia lol, i remember them from my childhood, everyone's mom was and still is making these on a regular basis And im from Croatia 😂
@@matev4786 i dont think its traditional, your grandma probably made a roll filled with walnut filling or a poppy seed filling haha But a lot of mothers of my peera and my mother made this cake often, i could see it at every gathering, from celebrations to the weekend coffee drinking sessions
Aussie here, no they are not bite sized, they are much bigger and traditionally you leave the cake overnight so it’s a little dry and then the chocolate doesn’t soak into the cake. It is supposed to be just a coating of chocolate.
Me and my daughter was watching many videos from this channel . Is bad, uninspiring. Is just painful to watch. I don't wanna make anything that he making. I always think" f>>> that i just go buy it."
From an Aussie's perspective, they're spot on! Though I do prefer the jam and cream filled ones, so much better.
I SO agree with you, Master Chef Australia is absolutely the best. They are so kind to one another and supportive without the fabricated drama in western versions.
Agreed. The sweetest and fairest contest of all master chefs.
Also it made me very happy how they explore and express love to recipes with vegetables and local foods. A whole new level of meaning behind dishes!❤
It's only the US version which seems to be super competitive. The UK version is also super gentle and friendly (but a very different vibe). NZ version too.
As an Aussie I grew up on these lol. We always bought them tho & mum would pack em for school. They’re excellent when frozen too
we have the same cake in Croatia as well. Here they are called čupavci, or if you translate it to english: fuzzies :)
Baš prolazim kroz komentare da vidim jel nas ima još ❤... Fuzzies, so cute
Congrats on making your first lamington. As a kiwi i applaud you for making spot on lamingtons. I was amazed at the size your friend said to cut them to. They need to be bigger than that. A good 3 inches would be ideal and then angle cut to about 2/3 through then fill with real whipped cream and a dollop of red seedless jam/jelly on top of the cream. Yummy. I put my canadian friend onto it and she reciprocated with a bear claw. If you haven't already done a bear claw can you do one in one of your cooking vids.
Also a suggestion for New Zealand food would be a hangi. You may need to invite a few friends over tho to help you eat the food.
There is honestly nothing better than going to a bakery in Australia, preferably one by the ocean, and getting a freshly made lamington. It either that or an Apple turnover.
G'day mate! You did a brilliant job, they look amazing! Expected you to be in a chocolate mess with this one- but you smashed it! Another Aussie loving your vids (and waiting for macaron #4 attempt) 😁
Thank you! Macaron #4 will be coming once I get to the new new kitchen!
Desecrated coconut 😂
💀
When I was in primary school, we had lamington drives to raise money for the school. The students would ask friends and family, etc, to buy a 6 pack of lamingtons that were made by the tuckshop (canteen) volunteers. From what I remember, the cake is supposed to be slightly stale, so it doesn't fall apart in the icing.
YAY. You killed it - did us Aussies proud!
The legend of the Lamington that I heard is that a very important English representative arrived at government house pretty well unannounced to discuss something with the Governor. His cook had nothing prepared but he did have some sponge cake he'd made the previous day knowing he could give a plane slightly stale sponge cake to go with their tea he quickly grabbed what he had in the kitchen Icing sugar, coco powder and desiccated coconut and rolled the sponge on the chocolate and coconut to hide it was a little stale and severed it and it was a great hit.
Now this could be a bit of a tall tale but it's a good yarn. Either way it is a staple of School fete's and C.W.A. (country Women's Association) sales
I think you may have mistaken the Lamington and the Pavlova which is a desert with a long running argument between Australia and New Zealand as to who created it (shh don't upset the Kiwi's but it was us). You might also want to look at Peach Melba named in honour of the great sing star of her era Dame Nelly Melba or for something more savoury you can't go far wrong with the good old fashion Aussie Meat Pie
Expat kiwi here, living in the US. The classic version I grew up with is cake rolled in red (American) jello or (NZ) jelly then in the coconut. Once set, savagely slice the lamingtons down the center and add whipped cream. Oh, and your recipe calls for bite-size versions, which is weird. They need to be large enough to comfortably fit in one hand.
They sell those in America. Zingers
Those are completely different things lol
YUM. Cake, chocolate, coconut? Yes, please! Love that you had an easy day in the kitchen and that you were able to enjoy your creation!
you can also swap out the chocolate for a runny not-quite-set strawberry or raspberry jelly (jello)...and coconut...and just fill the middle with cream. also the jelly version can be just a mini cupcake-shape instead of (as well as) a cube
0:53 When you reach NZ make pavlova to even the score on the origin stories.
Hahaha this is so true
I made a pavlova years ago! I believe I credited New Zealand for that one…might be time for an update
@@antichef pavlova's nice and all, but if you want something from New Zealand that you don't find anywhere else it has to be hangi. It's as cooking method that's normally done in a big hole in the ground, but you can cheat and cook it in a roasting tray with some soil for the earthy flavour.
Hangi pork shoulder and sweet potato for the win!
lol you NZers pinching everything , Pavlovas are as KIWI as Kiwi fruit ( which is actually a Chinese gooseberry ), AND - 2014 April Fools' Day prank on New Zealanders by "The Guardian Australia"
Due to an April Fools' Day prank in "The Guardian Australia", on 1 April 2014, written by Olaf Priol (an anagram of April Fool), some people, falsely believed that the lamington was originally a New Zealand cake known as a "Wellington", existing before the Australian lamington. A later article in The Guardian commented that this prank had even fooled Wikipedia.
Well done 👍🏼 you did the CWA NSW recipe proud. They look fantastic 🇦🇺 thanks for the shout out 💙
Thanks, wanted to know what recipe this was!
I grew up eating these in New Zealand but I never liked them because they were mostly shop bought and made from dry tasteless sponge cake. I’m going to give them a go! I actually cut out a magazine recipe years ago for petit four-sized “Pinot noir lamingtons” using a red wine syrup icing which is intriguing!
Looks very easy and very yummy. Will make it soon. Thanks!!!
Lamingtons are great, but super easy and basic. A totally missed opportunity for so many other uniquely Aussie dishes. I'd have gone with a Pavlova (another dessert the Kiwi's claim as their own and they invented....bah). Or the classic Four n' Twenty meat pie. Available at every AFL game. Can be topped with mash (potatoes), mushy peas and gravy. Or Tomato Sauce (sorry as a Canadian moved to Melbourne will always still call it Ketchup) or BBQ sauce squeezed into a hole in the top of the pastry then oozing out for a delicious gooey yumminess. Or could have gone a little more high end with a roast pork with crackle (Aussies keep the skin on their pork, salted and crackled for crunchy goodness). Think Porchetta. Hope to see a new "Cooking Australia" 2.0 soon in your future.
By the way...LOVE this kitchen. Dream stove is a WOLF.
Awesome lamingtons, Jamie! To be honest, I haven't made my own since my uni days, but homemade is best. Oh, and I don't care if it's not traditional, you should still try them with jam. So good!
Next time I’ll be trying them with jam!! 🙌🏼
We always made these as kids. After we finished making them we always dumped the rest of the coconut into the chocolate and ate that. It was amazing.
Still loving binging all your vids
Nice work 👍 jam and cream is awesome
Look at that yellow cake! Here in the US, food dye would be required with our white-ass butter and pasty-ass eggs 😂
I made this recipe some years ago 😊 it's good but didn't amaze me 😋 Love your videos Jamie!
Thanks for sharing this recipe! I can't wait to give this a try for the next summer potluck!
I can't wait for you to try it!
The small cakes look cute and yummy with coconut powder. Great presentation too!😀❣️
i’m not Australian but my mom grew up making these i’m from Montenegro and we call them cupavci i never knew they were Australian i was told they were a Serbian/Montenegrin dessert they also can be made into ball forms with a little crunch
i agree! masterchef australia is the most superior out of all versions!
Soft petit-fours! They seem wonderful!
YAY!
no, the dessecrated coconut is for the cooking around the eldritch series
I am Australian, and i can tell you that it is definitely an aussie desert. You should look at the history of the lamintion. Named after a politician, there is also a park named lamination. Not new zealand.
Gerard on board,
SV GEMSTAR.
You did us proud. And thank you. As always.
the dancing at the end is my favorite part
My favourite
I hope I did you proud
My recipe substitutes the plain cake for orange flavoured, the chocolate icing for chocolate ganache, and the dessicated coconut for the large moist coconut flakes.
Thank you for the information and video
These look yummy! You have the fork action that this recipe requires. I’m a klutz so will satisfy myself by watching this episode repeatedly.
fork skillz required! keep practicing! 🙃
iTMAKES MY DAY WHEN YOU DANCE AT THE END -I JUST LOVE YOUR SHOW WHEN ARE YOU MAKING A COMPLETE DINNER AND SHARING IT WITH KRISTINA???? I'D LOVE TO SEE THAT.
🕺 Thanks Christina!! Love hearing you enjoy the show!!
@@antichef YES,VERY MUCH! Im learning with you and its a simple pleasure.
Wonderful job Jamie, like I said you're a MFP!!! God bless from the Great Dane Grandma in Michigan.
Lamingtons!
1:33 "...and we mix" Is that a little shout-out to Sam the Cooking Guy??
Usually twice that size but great effort.
Dear Jamie - I think you might have a guess that I adore your channel (mainly because I tell you whenever I leave a comment). Will you do another live chat? That was so much fun and I would love to be a part of it again.
The lammingtons remind me of the Dolly Madison Zingers, albeit chocolate not raspberry. And they were much better before Hostess bought the company.
Thanks muchly, Rose!! Love to hear that! I am planning another live chat.. it's just delayed until I'm settled in my new place. As soon as I'm up and running, I'll make it happen... the next month or so.
I adore Jamie too! I want another live chat 😁
This looks really good-tasting!
I love this format and idea... when you get to Croatia and Slovenia send me a msg and I can point you to a few recepies. Italy too! - (I come from all these places. Weird but true)
Mmm looks like such a yummy, sweet treat
It was!
Love this! Just did your cherry crepe cake, wonderful! This is next!
I would end up eating all those tiny little cakes at once lol
Do the Australian classic the Pavlova - 2014 April Fools' Day prank on New Zealanders by "The Guardian Australia"
Due to an April Fools' Day prank in "The Guardian Australia", on 1 April 2014, written by Olaf Priol (an anagram of April Fool), some people, falsely believed that the lamington was originally a New Zealand cake known as a "Wellington", existing before the Australian lamington. A later article in The Guardian commented that this prank had even fooled Wikipedia.
I share your videos with my mom who's not very tech savvy she doesn't know how to RUclips and I KNOW she would love this because she's a huge coconut fan. Would it be sinful to toast the coconut first ?
Lamingtons are usually quite large!!
WTF! first the pavlova, then manuka honey, now the humble lamington. Next the kiwi's will claim the kangaroo and possum. LOL
I’ve always hated lamingtons. I feel like it’s a waste of sponge cake, which should always be filled with jam and a huge amount of whipped cream... and yet it gives me a strange sense of national pride to know that you enjoy one of our stupid traditional foods 🇦🇺🦘
Yummmm those look perfect! I like the ones with jam and cream filling more myself, but I do fuck with plain ones haha. They're usually bigger though, like palm-sized?
You should try pavlova some time (another NZ or AU "who claims it" one lol); sweetened baked egg-white with a meringue crust, topped with whipped cream and lots and lots of fresh fruit (my favourite way to top it is with peaches, kiwi, strawberries, blueberries, raspberries and passionfruit)
So I was a bit shocked these are from Australia lol, i remember them from my childhood, everyone's mom was and still is making these on a regular basis
And im from Croatia 😂
That’s interesting! My grandparents are from Croatia but they never really made anything with coconut. Is that traditional?
@@matev4786 i dont think its traditional, your grandma probably made a roll filled with walnut filling or a poppy seed filling haha
But a lot of mothers of my peera and my mother made this cake often, i could see it at every gathering, from celebrations to the weekend coffee drinking sessions
Impressive. How do you watch _MasterChef Australia_ in Canada? I can't find any avenues to view CBC's _Back in Time For_ series from Australia.
It sometimes can be challenging, when I was in the UK it was available.. but nowadays dailymotion or reddit
🥥
I have never see lamingtons that small…..Always at least 3 inches square. I prefer them with baking rasplum jam inside.
Aussie here, no they are not bite sized, they are much bigger and traditionally you leave the cake overnight so it’s a little dry and then the chocolate doesn’t soak into the cake. It is supposed to be just a coating of chocolate.
Suggestion for this show: make Japanese Cotton Cheesecake
I'm not sure why this hat makes your arm hair much more noticable.
100% on master chef Australia. Like the original hosts tho
Not true. The cake you eat in Aus in a Woolies mudcake.😄🤤
Now I want to see what happens if you use desecrated coconut.
We call it Johnson's Specials
Don't know why?
awwww weeeeird!
desecrated!
What happened with Argentina!!
It’s coming 👍🏻
How would one desecrate a coconut? 🤔😂
😬
Smallest lamingtons I've ever seen 🙂
I want it but I'm allergic to coconut 😔
jamingtons ...
Where’s the jam???😭😭😭😂😂😂😂
Yum! When's B countries?
The written recipe and video has different measurements
Wait, is it the Amy I'm thinking??? The one from the show, or someone else?
Someone else!
After you finish this series you should reopen it for a special episode every time a political crisis leads to the formation of a new state
you mean your wife or gf or whatever never eats what you make?
Me and my daughter was watching many videos from this channel . Is bad, uninspiring. Is just painful to watch. I don't wanna make anything that he making. I always think" f>>> that i just go buy it."
Thank you so much, honey boo boo! That means a lot! ♥️😁🤖
Not sponge cake... Soft moist butter cake 😊... But thanx for letting us know that the original one doesn't have anything in the middle
The written recipe and video has different measurements