When it comes to spending leisurely moments, people in Australia prefer to organise BBQ parties rather than spend time baking. However, the county has a rich heritage of traditional sweets and desserts; most of these use very simple and easily-available ingredients (such as chocolate & jam, sponge and cream), that were commonly used in the colonial times.
It’s true that these treats don’t have the finesse that some quaint French desserts have, but they are no less delectable than the latter. Here is a brief introduction to some of Australia’s most iconic desserts:
This dessert has an amazingly soft inside with a crispy, crunchy outer layer. The Pavlova may be served in a number of different ways, but when you top it with fresh fruit & whipped cream, it’s a heavenly treat that sends your taste-buds into ecstasy. This is an intrinsically local sweet with an exotic name. Story has it that the dessert was created for & named after Anna Pavlova (the Russian ballerina), when she was on touring Australia and New Zealand in the 1920’s. Some of the most commonly-used fruits in this dessert are passion fruit, kiwi fruit, berries as well as mangoes.
Even if you’ve lived in Australia for a very short while, you are sure to know what a Lamington is. It’s a very light and soft sponge cake square that’s dipped into molten chocolate and then rolled in desiccated coconut. This delectable dessert made its way into mainstream Australian life at the start of the 20th century. While there is still some debate as to how and exactly when it was created, the general belief is that that this dessert was created when the state of Queensland was governed by Lord and Lady Lamington; they demanded that a simple sweet dish be prepared for their guests at very short notice; this was how the lamington was born.
#3 Caramel Slice
The caramel slice is almost a staple at bakeries across Australia. This dessert first showed up in a widely read cookbook that was released in the 1970’s. Since shortbread is used in the recipe, it is believed that this particular recipe has Scottish roots. The base is made of dense biscuit and it has a rich chocolate coating over a thick buttery caramel layer. While it seems like pretty simple dessert, this creation is pure indulgence. It tastes best when served cold as the chocolate stays crisp and the caramel chewy.
#4 Chocolate Crackle
This is an extremely simple dessert and most children love it. Chocolate crackle dates way back to 1937 and is made from sugar, cocoa, Kellogg’s Rice Bubbles and coconut oil. All these ingredients are mixed in a large bowl, put into patty cake cases and then left to set in the fridge. This sweet is typically served at kids’ birthday parties along with other treats such as honey joys and fairy bread.
#5 ANZAC Biscuits
This traditional Australian dessert is made using coconut and oats. These were created as a substitute for bread and were made especially for the ANZAC’s (Australian and New Zealand Army Corps) to carry in their backpacks, when they fought during the World Wars. The version that was made then was hardier than the chewy and soft confection that we find today. While their textures are different, the key ingredients are exactly the same and coconut sugar, butter, cocoa, oats and golden syrup are used in making these biscuits.
At Ganache Patisserie you will find fantastic breads and delicious traditional Australian desserts and gourmet tarts for everyday consumption as well as for special occasions. Come; explore our scrumptious world of goodies.
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