Australia Day is only a couple of weeks away and how better to celebrate it than with lamb, pavlova and lamingtons.  The lamingtons take a bit of patience to make yourself, but are much better than the bought variety.  The conversion for this old recipe of Mum’s is: 8oz = 250ml, 4oz = 125g and the 9in square cake tin = 23cm.



My family have always loved this version of a meat loaf – the eggs make the difference.  I also make smaller versions for when just my husband and I are going on a picnic or for lunch on the first day of an interstate trip.


Was travelling through country NSW recently and after a long day of driving we decided to have a quick meal at a Chinese restaurant before an early night – big mistake. I wasn’t all that hungry and thought a prawn omelet would be ideal.  Not so, it was dreadful, unrecognizable frozen seafood and a heavy pancake thick ‘egg’ batter, really awful.  Nothing at all like this recipe which is full of fresh vegetables, prawns and 8 eggs – and I’m sure no dose of indigestion as I had after my Tamworth one.


Long ago Mum gave me the recipe for homemade lemon butter, it was always a favourite when the lemon tree was producing lots of fruit.  Nowadays it’s a lot easier to just buy a jar at the supermarket – doesn’t taste as good though.  So for this recipe if you’ve got the time, and the lemons, you can use homemade, but if not go with the bought variety.