Just the mention of Australian classics like butterfly cakes, sponges, jelly cakes and sausage rolls conjures up memories of childhood and a time when home baking was a big part of daily life.
These and hundreds of other recipes were handed from mother to daughter over generations and came from countries on the other side of the world to new homes in Australia. Through adversity or necessity, ingredients were experimented with, substitutes made and this legendary Australian 'make do' mentality meant families were fed and nothing was wasted… and in the process these recipes have become Australian classics.
This program looks at the history of Anzac biscuits and how they were invented by women so their men at war had something sweet to remind them of home. Maggie cooks Neenish Tarts and explains how this quirky tart that originated in New South Wales got its name. Simon continues the theme and cooks a flourless cake – using almond meal and wattleseed but experiments a bit and adds some desert limes from Maggie’s cupboard to give it a real Australian flavour.
Next we visit Margaret Hempel who heads the South Australian Country Women's Association catering team as she bakes Butterfly Cakes and other sweets and savouries for a member's 80th birthday party. She gives us a bit of an insight into country cooks, community cookbooks and the heritage of baking that is now so much part of Australia's baking history. Back in the Barossa kitchen Maggie cooks her version of the Jelly Cake – a chunky lamington-style using raspberries and quince paste while Simon gives a traditional sausage roll a real multicultural twist with some quite surprising ingredients.
Australian classics and the CWA – a program guaranteed to bring back memories of the great Australian afternoon tea 'spread'!
Recipes:
- Jelly Cakes (Individual Cupcakes)
- Wattle Seed, Apple and Almond Cake
- Sausage Rolls with a twist
- Neenish Tart
- Gelatine
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