Lamingtons, the staple of all good fetes are said to be named after Lord Lamington, Governor of Queensland from 1895 – 1901

The cake is easier to handle if it is a little stale; day old cake is ideal. Sponge or butter cake can be used. Lamingtons can be filled with jam and cream, if desired.

Ingredients:

6 eggs
2/3 cup castor sugar
1/3 cup cornflour
1/2 cup plain flour
1/3 cup self-raising flour
2 cups (180g) coconut, approximately

Icing:

4 cups (500g) icing sugar
1/2 cup cocoa
15g butter, melted
2/3 cup milk

Method:

Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10minutes, or until thick and creamy. Gradually beat in sugar, dissolving between additions. Fold in triple-sifted flours. Spread mixture in prepared pan. Bake in moderate oven about 30 minutes. Turn onto wire rack to cool.
Cut cake into 16 squares, dip squares into icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set.
Icing: Sift icing sugar and cocoa into heatproof bowl, stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency.
Makes 16 lamingtons

Damper is an old style bread which was a staple food of outback Australians

Preparation Time: 10 minutes
Total Cooking Time: 30 – 45 minutes
Serves: 8

Ingredients:

4 cups self raising flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon caster sugar
3/4 cup milk
1/2-3/4 cup of water
30g butter, melted
milk and flour, extra

Method:

Preheat oven to 210C (190C gas). Brush an oven tray with melted butter or oil. Sift flour, baking powder and salt into a bowl, stir in sugar and make a well in the centre. Combine milk, 1/2 cup of the water and butter; add all at once to the flour.

Using a flat-bladed knife, mix briefly and lightly to a soft and slightly sticky dough. Add the remaining water if necessary. Turn the dough out onto a lightly floured surface and knead briefly. Form dough into a rough ball.

Place on prepared tray, flatten slightly, brush with milk and sprinkle with a little flour. Cut a cross 1cm deep on top of the dough ball. Bake 15 minutes then reduce oven to 180C and bake another 25-30 minutes or until golden.

An easier and quicker damper was favoured by the old ‘bushies’. This consisted of mixing a flour, water and salt with a can of beer (preferably Australian lager) wrapping the dough around a shaved stick and cooking it in the campfire.

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Ingredients:

250g Kangaroo Back Loin
1 Sweet Potato
1 Potato (large)
3 Baby Onions (roasted in the oven)
200ml Beef Jus (fancy name for beef stock – Ed)
1 TBL Bush Tomato Chutney
1 Parsnip
50g Butter

Method:

Make a mashed potato with both the sweet potato and normal potato with butter and seasoning.

Place beef jus, chutney and baby onions in a pan and reduce until thick. Peel parsnip and shave into thin slices and deep fry. Sear the kangaroo.

To Serve:

Place mashed potato in the middle of a large flat plate. Place the seared kangaroo on mashed potato facing inwards. Pour chutney jus over the kangaroo. Put roasted baby onions around the meat and place parsnip crisps on top to serve.

PS Kangaroo is best cooked medium rare otherwise it can be quite stringy if overcooked.