tag:blogger.com,1999:blog-3406235422351548813.post9201489300354901411..comments2024-02-14T16:05:02.771+11:00Comments on Melbourne Larder: The great lamington debateMelindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3406235422351548813.post-62113495157174380392007-10-25T19:25:00.000+10:002007-10-25T19:25:00.000+10:00Hi Kel - I couldn't agree more! It's funny how run...Hi Kel - I couldn't agree more! It's funny how run-ins with food in your childhood tend to scar you for life.Melindahttps://www.blogger.com/profile/12775084147563664373noreply@blogger.comtag:blogger.com,1999:blog-3406235422351548813.post-68139592329638386272007-10-23T16:19:00.000+10:002007-10-23T16:19:00.000+10:00Jam or no jam? It's all in the sponge! A bad exper...Jam or no jam? It's all in the sponge! <BR/><BR/>A bad experience with a bought, plastic wrapped, jam filled, lamington as a kid, has left me scared for life. Plastic tasting lamingtons filled with jam for the sole purpose of diverting your attention from the taste sensation??? <BR/>Sometimes the traditional recipes handed down through the generations are better left as they are. Grandma's lamingtons didn't need any jam.kelhttps://www.blogger.com/profile/17791930039171373372noreply@blogger.comtag:blogger.com,1999:blog-3406235422351548813.post-77729802500630523592007-10-23T11:13:00.000+10:002007-10-23T11:13:00.000+10:00Hi Miss Eagle. Thanks for the information on Amy S...Hi Miss Eagle. Thanks for the information on Amy Schauer. It's such a shame that she is not more well-known, because her name did not come up once in all my research. Sounds like another classic Australian cookbook and author for me to track down!Melindahttps://www.blogger.com/profile/12775084147563664373noreply@blogger.comtag:blogger.com,1999:blog-3406235422351548813.post-73719783300695162592007-10-21T22:23:00.000+10:002007-10-21T22:23:00.000+10:00If you pop over to my blog, Oz Tucker at http://oz...If you pop over to my blog, Oz Tucker at http://oztucker.blogspot.com, you will find a great deal about Amy Schauer. Amy Schauer invented the Lamington. She also trained generations of Queensland's domestic science teachers. The great Australian artist, now deceased, Lloyd Rees claims that when he was a boy of 13 he was at a friends home playing tennis when Amy Schauer came in a said "You know what we made at college to-day." So the provenance of the Lamington is quite clear. As for antecedents, well cooking is like folk lore and myth - there are always antecedents.Anonymoushttps://www.blogger.com/profile/05972285659958872775noreply@blogger.comtag:blogger.com,1999:blog-3406235422351548813.post-43283947182542026682007-10-17T16:51:00.000+10:002007-10-17T16:51:00.000+10:00Hi Jason - thanks for your spirited defence of jam...Hi Jason - thanks for your spirited defence of jam-filled lamingtons! While I agree that food must evolve, there is also a place for classics that should not be tampered with. When we pass on recipes, we are also passing on history and tradition that are part of life's great tapestry. The sense of continuity between the generations is part of what makes food so fascinating. Some recipes benefit from a modern update but we'll have to agree to disagree that lamingtons fall into this category!:)Melindahttps://www.blogger.com/profile/12775084147563664373noreply@blogger.comtag:blogger.com,1999:blog-3406235422351548813.post-16322920560761969632007-10-17T15:14:00.000+10:002007-10-17T15:14:00.000+10:00There is nothing as disappointing as biting into a...There is nothing as disappointing as biting into a massive block of lamington and finding nothing but sponge. What tastes good for the first two bites quickly descends into a bland and dry culinary experience. If the lamington can switch between butter cake and sponge, why can't we as easily switch between jam and no jam? Food is an evolutionary beast. Have a look at the humble Italian panettone. Traditionally it was just a lump of sweet, airy bread, but now is filled with everything from chocolate to zabaglione. All for the better, I say ...Anonymousnoreply@blogger.com