As I spent the weekend in the Australian bush I started looking into what was invented by Australians and it’s quite a lengthy list. As we spend today in our shorts, thongs and around the barbie, here’s a look at some things that are just so Australian.
Let’s start with the Rotary clothes line.
Lance Hill’s clothes hoist became a symbol of Australian home life in the 1950′s,
but Lance Hill did not invent the rotary clothes hoist.Gilbert Toyne patented one in Adelaide in 1926,
which was sold in small numbers until the early 1960s.
The Hills Hoist
was a fabulous way to spend an afternoon as a kid
- whizzing around on the clothes line!
In 1922 the Fred Walker Company, later to become Kraft Food Company, hired a young chemist to develop a spread from one of the richest known natural sources in the Vitamin B group – brewer’s yeast.
After months of laboratory tests, Dr. Cyril P Callister, Australia’s leading food technologist of the 1920s and 30s, developed a tasty, spreadable paste. It was labelled ‘Pure Vegetable Extract’.
Having been brought up on Vegemite there’s never a time that I don’t have it in my pantry and there’s nothing better than vegemite on toast. This tends to be rather an acquired taste and many people new to Vegemite don’t quite get the attraction.
In 1988 (coinciding with the country’s bicentennial year)
the Polymer banknote was developed by CSIRO scientists led by Dr David Solomon.
Polymer bank notes are now used in 30 other countries.
They last longer than paper notes & have security features that reduce the ability to
produce counterfeit notes.
The Victa lawn mower was invented in 1952, in the backyard of
Melvyn Victor Richardson in Concord, NSW
Sunday morning’s, lawnmowers & the smell of freshly cut grass – ahhhhh!!
In 1980, with $130 000 government assistance,
Bruce Thompson of Caroma developed a cistern with two buttons and flush volumes
(11.0 litres and 5.5 litres).
Thompson’s Duoset cistern saved 32 000 litres of water a year per household when it was trialled in a small South Australian town.
In the 1970s, Len David researched alternative methods of pool maintenance to reduce the amount of chemicals used which led to the development of the salt water chlorination system.
We couldn’t possibly talk about Australia Day without mentioning the Lamington.
Most accounts of the creation of the lamington agree that it was named after
Lord Lamington, who served as Governor General of Queensland from 1896 to 1901.
According to one claim, Lamingtons were first served in Toowomba
when Lord Lamington took his entourage to Harlaxton House to
escape the steamy heat of Brisbane.
My favourite way to eat them is to put them in the freezer as they don’t actually freeze,
just get really cold. Add Champagne and you have the best afternoon tea imaginable.
The Classic Lamington Recipe
Preheat the oven to 180°C (160°C fan-forced).
Grease and flour a 20cm x 30cm lamington pan, line base with baking paper.
Beat eggs in a small bowl with an electric mixer until light in colour.
Gradually add sugar; beat for 8 minutes or until the mixture is thick.
Mixture should form thick ribbons when the beaters are lifted.
Meanwhile, sift flour and cornflour together three times.
Combine butter and boiling water in a small heatproof bowl.
Transfer egg mixture to a large bowl.
Sift the flour mixture over the egg mixture; using a balloon whisk or a large metal spoon,
gently fold the flour into the egg mixture, then fold in the butter mixture.
Pour mixture into prepared pan.
Bake in a moderate oven for about 25 minutes or until sponge springs back
when touched lightly in the centre and comes away from side of pan.
Turn cake onto a wire rack to cool.
Cut cake into 20 even pieces
Meanwhile, to make chocolate icing, sift the icing sugar and cocoa
into a large heatproof bowl; add the butter and milk; stir over a medium saucepan
of simmering water until icing is smooth and thick enough to coat the back of a spoon.
Divide icing mixture into 2 small bowls.
Place coconut in a shallow bowl.
Using a large fork, dip each piece of cake briefly into icing until cake is coated in icing.
Hold over bowl to drain off any excess.
Dip half the cake pieces in one bowl of icing and the other half in the second bowl of icing.
(We have separated the icing into two bowls,
as cake crumbs will thicken the icing and make it difficult to use.)
If the icing becomes too thick, stand it over hot water while dipping,
or reheat gently with a little more milk.
If necessary, strain the icing into a clean bowl.
Toss cake gently in coconut.
Transfer cake to a wire rack; stand until set
Let’s finish off by teaching others from the world over just how to speak Australian
just abbreviate everything.
This is a must see video below!
[INFORMATION SOURCED FROM WIKIPEDIA & GOOGLE]
Until next time
Happy Australia Day wherever you may be
Yours in Style – Kim x
“Because everyone should be
living & working in Style”
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