Iron Chef Shellie
 

La Madre Bakery Lamingtons

“La Madre Bakery have a chocolate twist on the lamington, and it's a winner!”

 

I love a ‘lamo’ just as much as anyone. I’m yet to try the famous Flour & Stone ones, but until I can get up to Sydney I need a substitute. Luckily Amy from Run Forrest must have had a crystal ball and could feel my pain and delivered me some extra special lamingtons from La Madre Bakery.

So what makes a good lamington? I’d say the sponge has to be light and fluffy, the option of jam or jam and cream wodged inside, the chocolate coating not being too thick, and the coconut should generally go everywhere when you eat it. But La Madre have taken all things lamington to a whole new level: using a traditional vanilla sponge with jam, they DOUBLE UP the chocolate “because they think they taste better that way”. They don’t use any old chocolate, they use Callebut (Belgian couverture) …. so you know that shiz is gonna be gooooood! Now I don’t know about you, but if more chocolate is involved, sign me up, stat!

So apart from using Callebut chocolate, they also use locally sourced unbleached flour, Green Eggs, sugar, Jonesy’s Milk and cocoa powder. After being smothered gently in chocolate they are coated in shredded coconut. Perfect for Australia Day or all year around!

Want some lamo trivia? Allow me to feed your mind.

  • Lamingtons a dessert of Australian origin
  • There are some theories as to how the name Lamington came about, but my person favourite involves Lord Lamington… purely based on the name! (see wiki)
  • They are usually cut into 4cm cubes
  • They are called coconut bars in Cleveland, Ohio
  • Friday 21 July 2006 was designated National Lamington Day in Australia
  • The World’s Biggest Lamington was made in Toowomba on 11 June 2011. It weighed 2,361kg (wonder how many weight watchers points that is 😉 )
  • Lamington is also a suburb of the Western Australian outback town of Kalgoorlie-Boulder

To find out where to buy La Madre Bakery Lamingtons or other products head to : http://www.lamadre.com.au/stockists.asp

Iron Chef Shellie sampled La Madre Bakery lamingtons thanks to Run Forrest and La Madre Bakery.


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Comments

5 comments on “La Madre Bakery Lamingtons
  1. Heidi - Apples Under My Bed - January 20, 2013 at 10:08 am

    YUM. I’m not a HUGE laming ton fan but these chocolatey ones look delicious.
    Heidi xo

  2. tania@mykitchenstories.com.au - January 20, 2013 at 9:40 pm

    Oh these could kill a brown dog. They look evilly awesome

  3. Tina @ bitemeshowme - January 21, 2013 at 9:20 am

    I’ve not seen a lamington like this before! I am very intrigued. And oh yes, a trip to Flour & Stone is a must. Let me know so I can meet you there =P

  4. Nic@diningwithastud - January 21, 2013 at 10:29 am

    OMG YUM! That thing looks intense! But in all the right ways :)

  5. msihua - March 2, 2013 at 6:06 pm

    I did not know about the National Lamington Day..


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, building social media for her clients, recipe development with love, menu consulting for cafes and graphic design for people with discerning tastes :)

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