Podcasts about Lamington

Pod Save the King comes to you from Australia this week with Daily Mirror royal editor Russell Myers and photographer Ian Vogler discussing the upcoming Royal Visit. They discuss the Republican movement in Australia, state premiers boycotting a reception with the King, and the repatriation of Indigenous artefacts. The timing is also interesting for Australian prime minister Anthony Albanese, a sworn republican, who has been under fire recently. What can we expect from the meeting between Albanese and the King? And was Charles - when he was the Prince of Wales - taking the biscuit by not taking the Lamington cake on his last visit to New South Wales in 2018? You can get the slice of the action (sorry) from Russell and Ian in their update from the Royal Visit. Pod Save the King is a Reach Studio production, edited by Daniel J. McLaughlin. Learn more about your ad choices. Visit megaphone.fm/adchoices

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Liz and Andrew embark on a deep dive into a set of truly wild accusations against Trump's go-to lawyer, Alina Habba, who's accused of manipulating a young server into signing an illegal and one-sided settlement agreement to benefit Donald Trump's Bedminster golf course.    Was this really Alina Habba's audition to be the next Michael Cohen? Find out why this case matters and what's coming next!   Notes Bianco v. Lamington https://s3.documentcloud.org/documents/24179145/bianco-v-lamington-farm-club.pdf   -Support us on Patreon: https://www.patreon.com/law -Follow us on Twitter:  @Openargs -Facebook:  https://www.facebook.com/openargs/ -For show-related questions, check out the Opening Arguments Wiki, which now has its own Twitter feed!  @oawiki -And finally, remember that you can email us at openarguments@gmail.com

We deep dive into hotel sustainability with Angeliki Krania, Senior Sustainability Manager at Lamington Group to understand what it takes to be a truly sustainable hotel brand and commit to the policy authentically. As part of our Hoteliers' Voice Season 3, Angeliki explains;How  the industry can incorporate sustainable approaches to design and developmentHow Lamington Group implements a sustainable cultureThe wider business case for sustainabilityEngaging guests in the programmWorking in collaboration and the supply chainThe role of AIListen to more episodes of the hospitality industry podcast Travel Market Life and subscribe for the latest news at http://travelmarket.life/ Follow us on LinkedIn for more thought-provoking content: https://www.linkedin.com/company/travel-market-life/ Do you have a story to share about technology, digitalisation or culture changes within the hospitality and travel industry? We'd love to hear what your company is doing and the impact it is having. Please contact us through http://travelmarket.life/

How the realities of the tropics changed how we cook and may have led to an Australian icon: the Lamington. Jacinta Sutton from the Collections Team at State Library of Queensland dives into the archives to find the characters who changed the way we cook. Featuring: Jacinta Sutton from the Collections Team at State Library of Queensland dives into the archives to find the characters who changed the way we cook. Alison Alexander, author, foodie and radio commentator shares her Great Aunt's bushman's brownie recipe and talks about the struggles of cooking 100 years ago. Emeritus Professor Maurice French, author of The Lamington Enigma: A Survey of the Evidence reveals who he thinks really invented the Lamington. Host Kaitlyn Sawrey makes the original Lamington recipe published in 1900.

Farewell Fr Vincent (00:24) Get to know Fr Aldrin (08:00) Lamington review (23:53) Sydney Observatory (29:57) --- Send in a voice message: https://podcasters.spotify.com/pod/show/grace2020/message

Strawberries, strawberries! = Christmas Summer  Hope we are all well,  This week we are talking about a Christmas treasure, strawberries. Whilst I would love to have a white Christmas, snuggling up in some winter blankets and drinking mulled wine...  We couldn't have strawberries! So instead of doing a Christmas pavlova with strawberries (which is delicious) I want to do my take on another summer favourite, the lamington.   Today I bring you the strawberry lamington cake.  Strawberry lamington cake  3 free-range eggs   ¾ cup caster sugar   1 cup plain flour   1 tsp baking powder   50 gm unsalted butter, melted  Pinch of salt   1 pkt strawberry jelly   ½ cup desiccated coconut   20 fresh strawberries, cut in ½   1 cup fresh cream   1 tbsp icing sugar   ½ tsp vanilla paste  Beat the eggs, salt and sugar in a mixer with a whisk attachment until pale and thick.   Sift the flour into another bowl along with the baking powder. Add the flour into the egg mixture and gently fold the melted butter until just combined. Pour sponge mix into a lightly greased 20 cm cake tin and bake for 30 minutes. After this time test the sponge by inserting a skewer into the center, checking its clean. Remove the tin from the oven but leave it in the tin for a further 20 minutes to cool.   Make the jelly as per the packet instructions and pour the hot jelly into a tray, then placing the tray in the fridge to cool. You want it to reach a semi set consistently.  Remove the cake from the tin and allow to fully cool   In a separate bowl whisk the cream, vanilla and icing sugar until just thickened. Cut the sponge across the centre and then roll each half in the wobbly jelly to coat, then roll through the coconut to completely cover. Repeat with the other half.   Start layering the cake, firstly with the bottom layer, then some whipped cream, a circle of strawberries, then a touch more cream over the top and finally the top layer of sponge.   Finish with some remaining strawberries and serve. Mike's website – goodfromscratch.co.nz  LISTEN ABOVESee omnystudio.com/listener for privacy information.

Simone Le Lievre joins me to talk about surnames first of all. Bureaucratic surnames. We also do a fair bit of teacher talk, not much whinge, as we reflect on what it was like to begin a career and how … Continue reading →

SAMA Reggae Nominee joins Dr Empress Rose in the Music Labb for an interview and review. Check it out and leave a comment.

SAMA Reggae Nominee joins Dr Empress Rose in the Music Labb for an interview and review. Check it out and leave a comment.

The chocolate coconut sponge is beloved throughout Australia and New Zealand

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How did the humble lamington get its start? Sharon Sutton from Kyton's Bakery has the history and where to find a delicious lamington to enjoy on its national day.See omnystudio.com/listener for privacy information.

Being in the outdoors was his passion, and getaway. That came crashing down one day when he hiked down a track in the Gold Coast Hinterland. He never went hiking again. Get bonus content on PatreonSupport this show http://supporter.acast.com/yowiehunters-witness-reports. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Will you be getting Lamington or Caramel Crunch flavour?

Will you be getting Lamington or Caramel Crunch flavour?See omnystudio.com/listener for privacy information.

Lamington is an Australian cake, made from squares of sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut.In our Kooddanchoru Segment Mrs.Shantha Jeyaraj shares the recipe. - கிறிஸ்மஸ் பண்டிகைக்காலத்தில் உண்டு மகிழக்கூடிய Lamington கேக் செய்முறையை, பிரபல சமையல்கலை, அழகுக்கலை மற்றும் கேக் வடிவமைப்பு நிபுணர் சாந்தா ஜெயராஜ் அவர்கள், நம்முடன் பகிர்ந்து கொள்கிறார்.  

Welcome to The Fallout TV, your number one source for the fallout of all things reality TV! Join Jordyn Lagace & Logan Murphy to discuss episodes 4, 5, & 6 of Australian Survivor: Brains v. Brawn, where we will dive into 3 intense tribal councils, giant puzzles, shifting alliances, the anatomy of a Lamington, a lot of talk about animal products, & a shocker at the end of the week! Follow our Socials: The Fallout: linktr.ee/FalloutTV Jordyn: twitter.com/jordynlagace & instagram.com/jordynlagace Logan: twitter.com/GymLeaderLogann & instagram.com/helloganfromtheotherside --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

A new lifestyle, retail and residential precinct in Brisbane's inner north has been given the go ahead. See omnystudio.com/listener for privacy information.

How did you know your wedding dress was the one? Lyn from CWA gives Cliffo & Gabi lamington advice Nev hid food from Gabi Uncle Frank fan theories How bad was your first kiss? Athletes in trouble for their uniforms See omnystudio.com/listener for privacy information.

Australia: The CookbookBy Ross Dobson Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authorsRoss Dobson: I'm Ross Dobson and my latest book is out in Australia: The Cookbook.Suzy Chase: In order to understand Australian cuisine I think we need to understand and know about Australian first peoples who have been there for at least 50,000 years, the longest continuous civilization during this time, Aboriginal Australians were creating and inventing dishes that boggle the mind. I'm curious to hear about a few of those dishes. And might I add you noted that many Australians are unaware of these dishes?Ross Dobson: This fascinated me when I started to research the book and look into it more. I think many Australians are not really aware of the contribution that the first peoples made prior to colonization, and they're finding more and more evidence to indicate that the First Peoples weren't just hunters and gatherers, they farmed fish, they grew seeds to make a flatbread of sorts and they certainly were eating a lot of the abundancy food that we have here, unique species, like our own lobster, Moreton Bay bugs and the Barramundi fish and there was a great recipe, which isn't in the book. A friend of mine who's an Aboriginal elder was talking about his tribe made what was like kind of a blood pudding of sorts using all parts of the kangaroo very similar to the blood puddings we see in parts of Europe and his tribe, that was their special dish. There's so many things like this fascinated me and we simply didn't learn about them, but working on the book really opened my eyes. And then we were lucky enough to have Jody Orcher who wrote a short essay in the book extolling the virtues of indigenous ingredients. So it's been a wonderful learning process.Suzy Chase: Yeah. I definitely want to hear about Jody Orcher, but first, can you describe the three main periods of Australian food?Ross Dobson: Writing the recipes for the book in a way was the easy part. I felt like the introduction was a real challenge to try and encapsulate what Australian food was about. And I was playing around with clumsy metaphors and wasn't really sure and I had one of those light bulb moments where I've sat up in bed one night and thought, well, let's history dictate what Australian food is all about and it's a timeline. The first people have been here for tens of thousands of years. So I divided the food of Australia in two, three epochs or periods and the first period is the tens of thousands of years. The first people who've been here, the colonists from Britain came over who mostly are the English military class or Irish convicts. They brought with them their food from 1788 onwards. And I must say a lot of that food for 150 years or so was quite repetitive and blend. That's not to say there aren't diamonds in the rough, there's amazing delicious recipes in there. But then the third period of Australian food comes in the 1950s when Australia opens its doors to immigrants, particularly from Southern Europe, Greece, and Italy, and they bring in coffee, coffee machines, Parmesan, basil, a whole range of ingredients. And the most important one was probably garlic because the Australians like the English loathed garlic, and they rarely cooked with it. And then moving forward a bit more into the 70s. We have a huge influx of mostly political asylum seekers coming to Australia in the early 70s. Mostly Vietnamese bringing their incredible fresh take on food. But I must note, during all this time, the Chinese had been here from the gold rush in the 1800s hundreds, and they were setting up camps, selling food in the gold rush camps and then cooking in the early 1900s. It's estimated that one third of all cooks in Australia were Chinese because this was the only job they could do legally. So we have this amazing rich culture of food that, although there are three periods, we now see a lot more of this overlapping appreciating First People's food. And of course we love the flavors of the Mediterranean Italy, Greece, and also Asian food. Australians are crazy for Asian ingredients.Suzy Chase: The First Peoples, the immigrants to Australia were so instrumental in setting up the food that you have today. Can you describe the hybrid Chinese/Australian cuisine that popped up in the mid 19th century?Ross Dobson: Again, fascinating stuff because the Chinese had been here working very hard, kind of in the background on mining camps, in the gold rush period. And then interesting period, one that we're not particularly proud of it. In 1901 the Australian government implemented the White Australia Policy where it meant only white people could come and live here and then all the Chinese people that have been living here were completely ignored and weren't allowed on property or have jobs. So one of the only jobs that could do was cook and they set up restaurants in, you could almost say literally every Australian town in Australia, from the cities to the Outback towns and here they put aside their own personal tastes like a lot of the Italians and Greeks in the beginning when starting businesses here, they put us on their own personal tastes, that is what they cooked at home and they cooked what they, what made money and what sold to the locals. So we have a lot of land dishes, which is very unusual and unique because most of the Chinese food cooked in Australia was Cantonese and lamb wasn't really big on the menus in that region of China. So we have a dish called Mongolian lamb. I know there's a Mongolian beef in other countries, but Mongolian Lamb has very little to do with Mongolia and a lot more to do with what Australians like to eat. And we have prawn toasts, beautiful prawn cutlets, salt and pepper squid. So the Aussie Chinese ingredient recipes start to use Chinese methods and techniques with the local produce and then in the 50s and 60s, we have a lot of these stable of Chinese are the ingredients like a take on a pork spare rib and we use a different cut of spare rib in Australia, which is very different to America and other places. And then moving into the 80's, when Australians become a little bit more adventurous with their food, we have a salt and pepper squid that is almost on every pub menu in Australia. Now with fish and chips and the hamburger moving further into the eighties, we have even more exciting to like pipis in XO sauce, there's a recipe for that in the book as well. And I felt like I couldn't write a cookbook without indulging that more because there are recipes like ham and chicken roll. Like I've never seen that anywhere else. It's absolutely delicious. It's chicken breasts, fill it with a slice of ham. You roll it up. Then you roll that in spring, roll wrapper and flash fry it and slice it. It's really delicious. So we have this fascinating unique take on Chinese food in Australia. It's really good.Suzy Chase: What are pippis?Ross Dobson: Okay. Pippis, clams. Um, yes, uh, surf clams, tiny little surf clams that, uh, still mostly caught by a traditional method called raking. They're mostly in south Australia on the wild coastline there. I don't know if you're familiar with the technique where you walk in the sand, there's little bubbles and they literally would get a rake and then break with the bubbles, come up and use their fate. And they're not particularly cheap, but the clam in the XO sauce is so delicious and XO is a Chinese sauce and it's called XO because it comes after the Brandy XO brand, which meant something extra special and it came from Hong Kong and the heady days of the eighties, where everything was looked at with opulence and it had lots of seafood in it. And you just need a teaspoon of this in your stir fry.Suzy Chase: You wrote in the book that the industrial revolution was one factor in preventing Australia from developing its own regional cuisines. I found that so interesting.Ross Dobson: So did I, because when I started researching on the book and even prior to that we'd have these discussions, why doesn't Australia have its own regional food? Of course, First People had regional cuisines based on the produce available to them, but certainly for 150 years. And even up until now, most people really started to, uh, come from overseas that weren't convicts. The convict stopped in about 1850. So we had free settlers coming here from that 1850 onwards. And they were educated that were literate they could read and write. And Australian publishing also really took off at this time because Australia is such a big country, people isolated, and they were getting the newspapers. And these were national state newspapers that shared the same news. And lo and behold, they shared the same recipes, which are found fascinating when I started researching serviceably for a cake published in the early 1900s. If it was good enough, it might've been published in a newspaper in say Hobart. And because the print was syndicated, if it was a good recipe, it would be today's equivalent of going viral. So the recipe would go over to Perth or Darwin or Brisbane, and these recipes would be shared. So I think there are two factors in, um, the thing about the industrial revolution. It was communication. And I think we have to think also where we have these countries that have a strong history in regional cuisine. I'm thinking Europe, you might have a village in Italy where someone might put ricotta in their pasta and down the road, it would be heresy to do so because these villages were very isolated often. And I often had their own dialects as well, but in Australia, because we were really populated after the industrial revolution, there was this national communication, if you will. And also production food production comes into play as well as refrigerated food canning of food is very important so ingredients could be shared across the country. So it didn't just limit it to one region. And I hope that explains it a bit further for you, Suzy.Suzy Chase: How did you determine if a recipe was worthy of inclusion in this cookbook?Speaker 2: Well, you know, I was fortunate enough to be given the opportunity to work on the project. And the first thing I thought was I just have to put my ego aside. I mean, I've had several food businesses where I've certainly cooked a whole bunch of different, I think things that are really interested in tasty, but that didn't belong in the book because they didn't have a place in our history or our culture or our social structure. So I think that there were really important aspects that a recipe had to belong to all of us. It wasn't just something that a friend told me that they cooked, or I thought that was tasty. And I think this was really important to see it as a collective project. And one of the ways of doing this was, um, doing a lot of research, fascinating Australian government initiative, it's called Trove, it's a national library where they are systematically scanning and putting up documents of literally every printed newspaper that in Australia. So I could Google, for example, banana bread and all banana cake and I might find this recipe first published in 1928, for example and then as I looked further, I thought, well, this really is part of us. This is what we eat. And so really it was about the research and its worthiness was based on, do we have a connection with it? And I really wanted people when they look at the book and I felt like I've got this reaction so far where people go, oh my God, I forgot that existed. I'm so glad it's in the book. So that makes me very happy.Suzy Chase: Like their grandmother used to make it and they forgot about it. What do they mean when they said they forgot it existed?Ross Dobson: Well it's like you know, when I first started looking at the book and you know, I was researching and talking to a whole bunch of people that obvious Australian recipes where pavlova Lamington make pie, but then as I delved a bit further, people might ring me a few days later, France and go, my auntie Joan made a cake, it was called ginger fluff. And I said, I've never heard of that. So I then go to the research and look at the history. And lo and behold, there is a whole bunch of recipes for something called ginger fluff. Another really good example is a cake called peach blossom cake. This was really popular from about 1900 to 1950 or 60. And it wasn't until maybe eight years ago. And I'm sure, you know, you're familiar with the cooking competitions and celebrity chef, et cetera, that now are on television. It wasn't until they had a guest chef from an amazing institution called the CWA, which is a Country Women's Association. And they've been making scones and cakes for a hundred years or so. And a woman went on to the show and made a peach blossom cake and it went viral. People were like, where's this been? And they loved it. It's a very easy cake. It's beautiful to look at. There are other recipes like cream buns and finger buns and match sticks. And a finger bun is like a really soft yeasted bun. It's oval shape, not very big. And it's got some currants and some sultanas in there, and it's generally has a really soft pink icing with a sprinkling of desiccated coconut. And when I put that in the book and people were saying, oh my God, we ate that in the seventies and eighties, but then it's had a huge resurgence. I'm not sure if you're familiar with the term hipsters. We do have them here to Suzy, which fascinates me. They've got bakeries popping up all over the city and the hipsters have now discovered the finger bun and they're making it their own. And I actually just the other week was in one of the local newspapers talking about my classic recipe and they had a few young dudes cooking finger buns and re-inventing them, which is fabulous. So we're really holding on to our food history and it's incredible that people have just taken so warmly to these recipes that have reignited an interest in baking as well. It's really lovely.Suzy Chase: Speaking of history, the essay on indigenous food written by Jody Orcher at the beginning of the book sheds light on the fascinating and ancient culinary techniques that went largely ignored for years and years. Can you talk a little bit about Jody and her tips for demonstrating respect for the cultural integrity of Australian Aboriginal people?Ross Dobson: I first started working on the book. We thought it was imperative to engage an Aboriginal Australian, to write and contribute to the book Jody Orcher is fascinating and genuine and generous, and she sheds light and a knowledge on, on the ingredients is so worthy. Uh, and I must say my scope of knowledge of the First Peoples food. I would say like many of my generation was really went on ignored or, you know, I think it went to go a bit deeper into the whole psyche of when Australia was colonized the British assume that, you know, it had never been colonized before and it was theirs. So I was very much part of that generation and my grandparents, my parents and grandparents weren't enlightened. And I think it's time to open our eyes. And certainly Jody helps us do that with a beautiful essay and a glossary of some of the fascinating ingredients, uh, that showcase the wonderful cuisine of indigenous indigenous people.Suzy Chase: Bushfoods were often considered to be inferior by colonists. Is that changing? Are they making a comeback and restaurants are the hipsters onto it?Ross Dobson: I would say on the most part of getting much more adventurous about Aboriginal indigenous ingredients and many of these now can be bought online because a lot of, a lot of the ingredients like the lemon myrtle and the peppers can be bought because they dry very well. And a few people from overseas have asked me if they can get the ingredients. And I certainly know there's a lot of websites where you can get them and have them shipped to you. But the other thing too, um, with the book was, you know, I think when we think of Australian Aboriginal food, um, in terms of protein, we automatically go straight to the kangaroo, which is very high in protein and you can buy that in the supermarket, but the other meats still very much a niche. It's very difficult to get them. But in looking at this, I realized that we often overlook the native seafood that we eat. Muscles, I mentioned Balmain bugs before Moreton Bay bugs and pippis of course, clams and puppis. And we have our lobsters here, which aren't really lobsters or they're called a spiny lobster. They don't have the claw on the front. They just got a spine spiny thing. And we have yabbies, I think he's a really delicious, they're a freshwater crayfish. All these ingredients are available at the fish market and even the supermarket. And, um, there's a bit of a stereotype that Aussies eat emu koala and kangaroo. And you know, that simply isn't the case. And I hope this book something to throw off the shackles of those stereotypes.Suzy Chase: I hope so too, because I was on an interview on the BBC last week and he said, what's your next cookbook coming up? And I said, I'm interviewing Ross Dobson, who has Australia the cookbook. And he's like, are you going to talk about kangaroo? And I said, oh my God, Maybe, maybe not.Ross Dobson: Well you can talk about it because it makes sense. Like there's a recipe in the book for a Thai kangaroo salad which makes sense because you know, the whole thing about usually use a lean cut of beef in the salad and kangaroo makes perfect sense. So I think it's fun to talk about these things, but as you've looked at the book Suzy and other people, I've really heard, they've gone, oh my God, there's such a wide range of interesting ingredients from all over the place that have come together to make our food truly unique.Suzy Chase: I'm curious to hear about the section at the end of the cookbook on guest chefs.Ross Dobson: At the end of the book, we have these wonderful, um, additions from some incredibly talented, enthusiastic chefs that have contributed recipes that you would say people at the other end of the cooking spectrum with a high degree of knowledge and skill would attempt at home. But what it, what they're there to do is to showcase, I think the talent of chefs in Australia and also their talent in using local and indigenous ingredients and really showcasing Australian food on the world stage, you know, Mark Olive has got this great recipe for it's simple, it's a real fusion. Mark is indigenous Australian and he's using chicken thigh with Spanish Sherry and a native pepper. So that's a really good example of kind of, if you will, high-end Aussie cuisine.Suzy Chase: The other day I made Damper, which is apparently super trendy these days, it's on page 242. Can you describe this?Ross Dobson: That probably came from the influence of the Irish convicts, where soda bread had always been, you know, I loved simple throw together bread. And then in Australia we have a lot of itinerant workers, jackaroos going from farm to farm finding work and they'd have a backpack or a swag bag and carried few things as they could, and they'd have to make food and they would have Billy tea which was a can over a fire. They'd sweeten it with golden syrup, which is also called cockies joy causes swagmen also known as cockies. So it was their sweetener, and this was also used on damper, which was pretty much just two or three ingredients self rising flour, baking powder and some water, or maybe some milk, so it was very, very simple and it too would be cooked in a Dutch oven and just put on the fire with a lid on it. It's lovely, fresh. It's a bread that's meant to be eaten fresh. You know, it's not a yeasted, so it doesn't toast that well the next day, but it's delicious, fresh, and I make it in the cafe and serve it with soups. It's really yummy.Suzy Chase: I read in the book that Aboriginal Australians make a similar style from seeds. Have you ever tried that?Ross Dobson: No, I haven't. And this all came about about three years ago, Bruce Pascoe wrote a book called Dark Emu starting to explore the notion that, and the evidence is there to support it that aboriginals were making a flatbread. I haven't tried it. I would love to. So, um, maybe that could be my project. Try and find a shop that supplies the seeds or the flour and make a flatbread with it. And I'll let you know how it goes if I do, but I'm very keen to do that.Suzy Chase: Tomorrow I'm making a classic Lamington, which I had never heard of. Um, it's on page 310. Can you describe this and talk a little bit about how it got its name?Speaker 2: There is a story that there was a Lord Lamington from England, like a lot of early colonists and he was in Brisbane and the story goes, he had some chefs that had made a cake they dropped the cake by accident into a bowl of chocolate icing and they didn't want to waste it. So they then took the bits of cake out and rolled them in coconut. Not sure if this is true, but it's such a unique cake it could probably only be invented by accident. So there's so many different recipes for a Lamington. I found that, and it's a good tip for you Suzy, If you make the sponge a day before this can just cover it and let it sit overnight, it's much better to have a Lamington that is not fresh. And you dip it into chocolate icing and rolling in coconut. Uh, so good. And I've been making them here at my cafe mini versions. So they're only about an inch square and I'll tell you what, they're delicious as well, but they're a bit fiddly to make. So if you starting it for the first time, I'd probably do the bigger ones.Suzy Chase: So Australians have a way with words like brekkie breakfast, you celebrate chrissy, you shorten more words than any other English speakers. What are your go-to words?Ross Dobson: Well, um, I liked occasionally I'd have a beer and we drink it out of a glass here called a schooner. So I call it a schooey. It sounds absolutely ridiculous doesn't it?Suzy Chase: But they know what you're talking about?Ross Dobson: People would, I would say I have two schooeys of New is brand of beer to be exact, it sounds like another language, but we're funny even you know, the unique Australian coffee flat white people would call it a flatty. It's a very old language. Australians are known for shortening more words, but then if it's too short, that will make, make it longer. It doesn't make any sense. Please. Don't ask me to explain it.Suzy Chase: We're going to move on to my segment called Last Night's Dinner where I ask you what had last night for dinner.Ross Dobson: I very discovered the American version of this book America: The Cookbook and I've been making some great chilies, like as in you call them chili, you know, chili con carne and things like that. But last night I made beef stroganoff and that's what I had for dinner. It's not Australian. I'm sorry to disappoint.Suzy Chase: No I love that though but it's cold where you are, right?Ross Dobson: Yes, it is. And I would never eat that stuff. It's just too hot here. And it's getting down to like three or four degrees at night, which isn't cold by your standards. But I mean, making in America: The Cookbook there's two versions of stroganoff there's the American stroganoff, which uses ground beef. Personally. I thought this sounded a bit odd, the flavors and textures, but I then went for the other one in the book, which uses a Chuck steak or blade steak. And you slow cook that. And so that we thought had noodles, oh my God, it it's very good. And let's face it. Anything with sour cream. I mean,Suzy Chase: You'll have to make that a fad in Australia and you can call it strogey it's my recipe for strogey.Ross Dobson: It'll confuse it even more if we call it stroggy. Isn't that terrible it turns into something very unappetizing.Suzy Chase: Where can we find you on the web and social media?Ross Dobson: Instagram- @RossDobsonFood and I also have a great little cafe Cafe Royce, R O Y C E. And you see so many lovely food pics and mood picks of the cafe. And if you go to my Ross Dobson food Insta when I was working on the book three years ago and testing, I took so many food pictures. I'm very pleased that I did because it was a good memory thing and the food does look really good, so I'm very pleased with that. So do check it out.Suzy Chase: It is Aboriginal lore to only take what you need and leave some for others words. We should all be living by. Thank you, Ross for coming on Cookery by the Book podcast.Ross Dobson: It's been a pleasure, thank you.Outro: Follow @CookerybytheBook on Instagram. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

This week, Alex and Jane mourn the death of an unappreciated snack, speculate on Moses Mackay's brunch date, unmask the guessing panel for The Masked Singer NZ and decide if they're ready to step into statement Crocs. Plus final vows on Married at First Sight Australia send our hosts into a spin and a surprise visit to Colin's Cranny asks some serious questions of the funeral industry.Sign up to Rec Room – a weekly newsletter from The Spinoff full of recommendations of things to watch, read, listen to and eat. Subscribe now: thespinoffrecroom.substack.com See acast.com/privacy for privacy and opt-out information.

Country Women's Association's Jennifer Bray shared her tips with Scott. See omnystudio.com/listener for privacy information.

In Voices this week, we meet the Auckland couple who smashed the Guinness World Record for baking the world's biggest lamington.

There are regional differences from State to State both in foods themselves and in what they’re called. Food Historian and Author of "Australian Food Timeline" Jan O'Connell looks at some of these differences including peanut butter vs peanut paste, potato cakes vs scallops and jubilee twists vs the boston bun.  Jan also askes the question does WA have a signature dish? Tassie has the scallop pie, South Australia the pie floater, Queensland the Lamington and Victoria the Aussie dim sim ... so what is ours?   See omnystudio.com/listener for privacy information.

Daniel catches up with Andrew Black, Non-Executive Director of Gateway Bank. Born and raised in a small country town and without any traditional education, Andrew worked his way from a local auctioneer all the way to becoming the head of St. George’s Private Bank. Daniel & Andrew speak about the importance of upholding a good relationship with your clients, the art behind acquiring & merging companies & team culture and discuss what to consider when setting up a board for your business.

Would You Eat A Lamington Burger? See omnystudio.com/policies/listener for privacy information.

One of Toowoomba's first Covid patients Lachlan Civil LVRC Mayor Tanya Milligan See omnystudio.com/policies/listener for privacy information.

An Auckland social enterprise is attempting to break a Guinness World Record today, using 500 kilograms of flour, and 13,000 eggs.It's an attempt to make the world's largest Lamington cake.Assembling the 2,500 kilo treat has already begun at Sylvia Park Shopping Centre.Cook's Night Off founder Suzanne Cannell told Kate Hawkesby they want to beat Australia's record for a Lamington, of 2.3 tonnes."We just layer it up one layer at a time, cover it up with chocolate sauce and coconut so it's sticky and gooey, and just build it until we reach that magic number."Cannell says people are welcome to try the finished result after the official weigh-in around 4pm."People can eat as much as they like for a gold coin donation, and the leftovers will be donated to Auckland City Mission."LISTEN ABOVE

Ben and Garth review the Wikipedia page for YouTube. SUBCRIBE TO THE HUMOUR DOOR YOUTUBE CHANNEL RIGHT NOW! Pranks that roll Ricks, ducks and dogs and how this ruined egg rolls. The origin or ‘Bad Hat Harry’ and ‘Shut up and Take my money’. Looking at entertainment today it can be hard to defend. What would you sell for US$1.65 billion? Fake news stupid or genius? If crossing over with the Power Rangers doesn’t fix things just open Kinder Surprises or make pancakes but not too fluffy. Shout out to Port Royal Veterinarian Hospital and their mad dancing skills. Flying dogs, trading paper clips and 24-hours of McDonalds. Where is that Christmas crack toy you loved so much? No BBQ thin cut chips. Lamington intervention. And did you mention SUBCRIBE TO THE HUMOUR DOOR YOUTUBE CHANNEL! https://en.wikipedia.org/wiki/YouTube Humour Door Facebook: https://www.facebook.com/HumourDoor Humour Door YouTube: https://www.youtube.com/channel/UCr5ucoBBUNfpjLfc0EWM0ww Humour Door Instagram: https://www.instagram.com/humourdoor/ Humour Door Twitter: @thehumourdoor humourdoor.com.au wikireviewpodcast@gmail.com Theme: I Live For The Bass Drum - DJ S3rl https://djs3rl.com Art Work: https://www.instagram.com/bjo0se/

Robert Godwin is the Managing Director of Lamington Group. A property investment and development business founded in the 1960s by his father, Lamington Group has expanded from smaller residential developments to owning and operating larger 70+ unit Aparthotels through their brand, Room 2.After a masters in real estate Robert jumped into the family business and at the age of 31 he has done an incredible job over the last 7 years of tripling the size of the business. The business was awarded in the European awards for 1500 fastest growing businesses in 2016.Today, Lamington group has a significant asset holding and continue to actively source schemes where value can be added through planning and development.​The group has a particular focus on expansion in the extended stay sector which is the fastest growing segment of the UK's hospitality industry, with a design and experienced led hometel brand, room2.Some of the things we discuss are;The dynamics of working in a family business.Risk profile and what he felt was the right level of debt for parts of the business and why.Adapting a development business into residential lettings and then into Serviced Apartments, Homelets and Apart Hotels.What metrics he likes to monitor to check the performance of the business.How the Hotels side of his business has adapted in the face of Covid-19.Some of the different things to concentrate on whether owning the hotel building or taking it on on a 25 year lease. (Something their company does both of)And lots moreYou can find more info on Robert and his fantastic business here https://www.lamingtongroup.com See acast.com/privacy for privacy and opt-out information.

Scandals, Trades, and Lamington

To celebrate Australia Day, we take a look at one of the Aussiest cakes aroundl PLus we try some lamington themed chocolates and chips.

Hopo and Lamington chips,Kid hiding something,Trump Talk,Ryan Reynolds new movie,Unisex toilets,Boris Johnson explains,China anti-protest game,Nice thing for you today,Christmas meme,The Veronicas Wall of Death,Unisex toilets Part 2

Flan's final week,Smoky,World Wide Weird,Star Wars marathon,Ryan Reynolds Gin,Difficult to drive with,Flan farewell messages,Mildly Interesting Monday,Diary - Wayne Bennett,Lamington chips

 We popped a squat with strength coach turned honest marketer John Abreu of Blonyx Supplements. Here are the facts, a positive mental attitude makes snowboarders feel 85ft ramps are light work. We talk about the supplement industry can be a lucrative place for shady people and it’s up to a few good sports scientists dedicated to truth in advertising and honesty in the kitchen to set the record straight.  We had a real nice time with John and he even flipped the tables on us few questions. John talks about growing up as a first generation immigrant from Venezuela he’s got fighting in his blood.  John and Breezy tie for shortest shorts due to his Rugby pedigree. It’s why he is dedicated to sports, athletic performance and proper nutrition, but admits we can never remove beers from the locker rooms. Grab your shaker bottle and Lamington fuel up for an OHL podcast special.      GUEST https://www.instagram.com/realcoachjohn/   https://www.instagram.com/blonyx/   https://blonyx.ca/   PROMO CODE - YARDHARD    PODCAST outherelivinpodcast@gmail.com https://www.instagram.com/outherelivin_/ https://www.instagram.com/breezyallcity/ https://www.instagram.com/junior_brown2.0/   This Podcast is brought to you buy. YARD ATHLETICS https://yardathletics.ca/ https://www.instagram.com/yardathletics_/ info@yardathletics.ca   ALLIANCE BOXING PROMOTIONS https://www.instagram.com/allianceboxingpromotions/ https://www.eventbrite.ca/e/alliance-boxing-promotions-presents-boxing-on-the-strip-tickets-69349132121  

Troy buys a guitar, writes a song, sends it to Joe. We consider releasing an album. We plan a world tour. We discuss our tour demands. Should movie reviews be banned? We take over the internet. Joe has a rant. There’s chicken coated in gold. Thoughtful Troy’s in a state of Nirvana.

The first of our shorter bonus content episodes called "Littler Missteries" (hosted by Holly and Alice because Georgie is away). This episode investigates lamingtons! What are they? Why are they? Your questions, not answered.

It's Wednesday and for some reason, we decided to let 3D-Dyl show us his back cracking skills live on air. While we discuss Josh's exorcism and Tommy's unusual discovery, we also cover our new trending hashtag, clarify what a traditional Australian Lamington is, and Josh's $20/month Deliveroo subscription returns... On today's episode of The Daily Talk Show we discuss: Bodhi's Little Kickers Giving a stranger your phone Cracking yourself Our best reviews yet Josh's Deliveroo subscription Traditional Australian Lamington feedback Scouts Watch today's episode of The Daily Talk Show podcast at https://www.youtube.com/watch?v=V1CSZqGJR8U Subscribe and listen to The Daily Talk Show podcast at https://www.thedailytalkshow.com/ Email us: hi@thedailytalkshow.com Send us mail: PO BOX 400, Abbotsford VIC 3067 A conversation sometimes worth recording with mates Tommy Jackett & Josh Janssen. Each weekday, Tommy & Josh chat about life, creativity, business and relationships — big questions and banter. Regularly visited by guests and friends of the show! This is The Daily Talk Show. This podcast is produced by BIG MEDIA COMPANY. Find out more at https://bigmediacompany.com/

On today's episode of THE FOOD SEEN, Odette Williams can count on her four children to have plenty of wants and needs … for cake. That's something she to can count on in her cookbook, with 10 cake bases to build off of, 15 cake toppings to make them shine, and 30 occasions to have your cake, and eat it too. With hundreds of cake permutations, it's a wonder that baking from "Simple Cake" is really as simple as it sounds. And for all those expat Aussies out there, such as Williams, yes, there's Lamington Cake too! Photo Courtesy of Ten Speed Press The FOOD SEEN is powered by Simplecast.

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.This week my guest is absolute wonder-donkey-super-brilliant comedian Felicity Ward. She cracks me up while I trying crack her teeth up with an accidental date stone and we cover everything from creepy dolls to a failsafe guide on ‘how to share a kitchen’Tickets to see Hoovering LIVE in 201928th Jan - London. Hen & Chickens. ONLY 7 TICKETS LEFT! 16th Feb - MAPS Festival, Newcastle 3rd March - London. Vaults Festival30th March - Glasgow International Comedy Festival RecipesI made us CARROT & APPLE FLAPJACK CAKES from Anna Jones’ ‘A Modern Way to Cook’ and Felicity made us an absolutely belting pot of tea. Honourable MentionsCLICK HERE to get tickets too see Flick live at the Leicester Square TheatreThe short film I made, during the filming I spilt coffee on a doll, can be viewed here in under 2 mins and is called MUM OF THE YEAR - do share it if you like it. Here are some of the Australian edibles that Flick mentioned if you want to know more. MILO, VEGEMITE and the mighty CHERRY RIPE.The relatively healthy chain places in Britain she mentions are PRET and LEON. The far less healthy place I dropped in there is GREGGS and the cheap German supermarket chains we have in the United Kingdom with totally dog shit packaging practices are ALDI and LIDL. The company who aren’t ruining quite as much of world with their cleaning products and in some places (though not London) doing refills are called ECOVER.THIS is a Persian upside down cake Treat yourself to a hugely overpriced LAMINGTON at one of Londons’ DEPARTMENT OF COFFEE AND SOCIAL AFFAIRS cafes. And as usual I’m raving about the caking efforts of LE DELICE in Ladywell OH, AndIf you have got a any spare dosh to give a month I’m on this great site called

Lamington Head DayAround the WorldAnts in porridgeBrisbane CBD evacuationCar rego stickersLamington head revealedDak's tries fake sugarKids nickname on birth certificateDear Diary - Trevor ShortBaby beach tragedy2018-11-21 - mygc.com.au

We're everywhereAround the WorldBehind the scenesBaby tragedyWhat food do you want as big as your headScott Morrison vs Pamela Anderson vs Flan, Emily Jade and ChristoDear Diary - Geoffrey EdelstenHashtag Your Life2018-11-20 - mygc.com.au

Yeah, G’Day! What’s a lamington? Who invented it? How does one desiccate a coconut? The answers lie within this episode! Well, kind of… We tried our hardest to find the answers, but the lamington is very mysterious. Try not to drool whilst listening to this episode about one of Australia’s yummiest desserts! Stay tuned for another sighting of Harold Holt! Thanks to Curtis Fernance for our music, and Teylor Smirl for our cover art. Find everything Yeah, G'Day! related at www.yeahgday.com, and follow us on Instagram, Twitter, and Facebook @yeahgdaypodcast Proudly part of the Auscast Network! #yeahgdaypodcast #yeahgday #australia #australian #food #dessert #lamington #lamingtons #chocolate #sponge #coconut #yummy #delicious #comedy #culture #history #podcast #podcasting #laugh #auscast #auscastnetwork #audioboom #new #australiantourism #tourismaustralia See omnystudio.com/listener for privacy information.

Learn English while learning about daily life in Australia, with Rob McCormack Podcast Number 82 – The Lamington http://traffic.libsyn.com/slowenglish/podcast82.mp3 Hi, I have been asked on a few... Visit slowenglish.info for the full content of each topic.

Tonight, we enter the most inner sanctum of South Australian society with a personal tour of the Adelaide Oval turf and groundskeeping world. Turf Manager, David Egan, lets us in on the secrets about turf choice and maintenance to get the best out of the ground for football, cricket and, of course, the imminent World Cup. A special Adelaide Visa Council focussing on comedian Greg Fleet. Will Greg get his rejected Visa status revoked? Wine is stunning from the Adelaide Hills and YOU can win one. Details below. Lamington questions raised since last week will be answered by the high priestess of lamingtons, Sharon from Kytons Bakery. Music from a local duo who had only finished year 12 this time last year. Support the show: https://theadelaideshow.com.au/listen-or-download-the-podcast/adelaide-in-crowd/ See omnystudio.com/listener for privacy information.

In this week's show we pay our respects to Adelaide radio legend, the late, Vaughan Harvey, thanks to input from a number of radio and media identities We taste a new Lamington from Kyton's Bakery - an Australian icon with a coffee twist In Daily gives George Ingles some food for thought about social media, isolation and shops We make a rare visit to Clare for our wine this week. Jordie Bell in our Sunday Assembly Thought For The Week will explore why people continue to voluteer in the aftermath of the Adelaide Hills bushfires. And in music, we have a local, award-winning song, that is not even released yet but also include plenty of references to Lord Of The Rings. Nigel even slips a couple into the general program, in case you are a Lord Of The Rings nerd. Support the show: https://theadelaideshow.com.au/listen-or-download-the-podcast/adelaide-in-crowd/ See omnystudio.com/listener for privacy information.