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Tokyo Lamington unveils nine new range of lamingtons using Australia’s native ingredients

A bakery has unveiled a new range of lamingtons using Australia’s native ingredients, ranging from finger limes and pepperberry to wattle seeds and lemon myrtle. 

Tokyo Lamington in Sydney has switched up their quirky Japanese inspired twists to create nine new lamington flavours in collaboration with Melbourne Bushfood.

Founders Min Chai and former Black Star pastry chef Eddie Stewart have worked with bold flavours to transform the classic cake into the epic range of desserts.

Tokyo Lamington in Sydney has unveiled a new range of lamingtons using Australia's native ingredients, ranging from finger limes and pepperberry to wattle seeds and lemon myrtle

Tokyo Lamington in Sydney has unveiled a new range of lamingtons using Australia's native ingredients, ranging from finger limes and pepperberry to wattle seeds and lemon myrtle

Tokyo Lamington in Sydney has unveiled a new range of lamingtons using Australia’s native ingredients, ranging from finger limes and pepperberry to wattle seeds and lemon myrtle

‘Native ingredients are known for being sharp, stark and distinct in flavour, often reflecting the landscape of their origin,’ Min, former owner of N2 Extreme Gelato, said.

‘Given the lamingtons Australian icon status it seemed only right to pair this beloved cake with native herbs and spices to create the ultimate Australian dessert.’

There are nine new lamingtons to choose from, including the Finger Lime Meringue which consists of lime curd, vanilla cream, dipped in torched Italian meringue.

The Chai & Pepperberry features date and chai jam, vanilla cream, dipped in white chocolate and coated with coconut shreds and pepperberry.

The Black Sesame & Wattle Seed has been dipped in white chocolate while the Honey & Macadamia has honey butter with toasted macadamia with white chocolate and coconut shreds.

The bakery has switched up their quirky Japanese inspired twists to create nine new lamington flavours in collaboration with Melbourne Bushfood

The bakery has switched up their quirky Japanese inspired twists to create nine new lamington flavours in collaboration with Melbourne Bushfood

The bakery has switched up their quirky Japanese inspired twists to create nine new lamington flavours in collaboration with Melbourne Bushfood

All of the ingredients are sourced from Indigenous Communities, Wild Harvesters and Small Australian Farmers to ensure a sustainable and ethical supply chain. 

The bakery’s entire menu has been replaced with the new native flavour profiles for two weeks only, and will be available until Wednesday, February 3.

Each limited-edition native lamington will be available in-store and online for $7.

Tokyo Lamington’s nine new native flavour profiles revealed

OG Native Jam: Cape York Lilly Pilly Jam & Vanilla Cream, dipped in Dark Chocolate Sauce and coated in Coconut Shreds

Finger Lime Meringue: Finger Lime & Lime Curd, Vanilla Cream and dipped in torched Italian Meringue

Chai & Pepperberry: Date & Chai jam, Vanilla cream, dipped in White Chocolate and coated with Coconut Shreds and Pepperberry

Strawberry Gum & Cream: Vanilla Cream & Strawberry Gum Jelly, dipped in Vanilla Sauce and coated with Coconut Shreds

Lemon Myrtle Lime Bitters: Lemon Myrtle & Lime Jelly with Bitters Cream, dipped with Lemon Myrtle Sauce and coated with Coconut Shreds

Honey & Macadamia: Honey Butter with Toasted Macadamias dipped in White Chocolate and coated with Coconuts Shreds and Macadamia

Pepper Leaf & Vanilla: Vanilla & Pepperleaf Cream, dipped in White Chocolate and coated in Coconut Shreds

Davidson Plum & Chocolate: Davidson Plum Jam & Milk Chocolate Mousse with cacao nibs, dipped in Dark Chocolate and coated in Coconut Shreds

Black Sesame & Wattle Seed: Black Sesame Cream, dipped in White Chocolate and coated with Black Sesame, Wattle Seeds, Coconut Shreds

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Source: Daily Mail Australia | World News

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