 For those I've not yet had the opportunity to meet, my name is Will Hodgman and I'm Australia's new High Commissioner Designate to Singapore. We're clearly doing things a little differently this year and I thank you for joining our virtual celebration. Australia Day is a time to celebrate our nation's 65,000 year history, to reflect on what we've achieved and what lies ahead of us. And at a time of immense challenge and change, Australia deeply values partners like Singapore. We've done some outstanding work together in responding to COVID-19, not just its health challenges, but in sustaining our economies. And I arrive ambitious for the bilateral relationship and I look forward to working with you to advance both our country's health, security and prosperity. While we cannot come together in person to celebrate Australia Day this year, I'm pleased to introduce Australian based Singaporean chef Audra Morris who has prepared a recipe of lighter than air pandan flavoured lambing tins. This dish brings a delicious Singaporean twist to an Australian classic and as Audra says, it's the best of both her worlds. Happy Australia Day everyone. Hi everyone, my name is Audra Morris. I'm a chef and an author. I was born in Singapore, I grew up in Singapore and I've just spent the last 20 past years in Australia. To me, there's so much about both countries that I absolutely love and that's what I do for a living. You know, I introduce a lot of Singaporean cuisine to my Australian clients and when I come back to Singapore, it's a lot about introducing great amazing Australian produce. You know, once you've tried fresh ingredients, you can't go to anything else. So currently I'm in the Australian High Commissioner's residence kitchen and this is fantastic and today we're going to be focusing a lot on the best of both worlds. You know, this is such a great dish to me for Australia Day. You know, Australia Day is essentially the national day of Australia and it's about celebrating the country, the nation, the people, the produce, the work ethic, the culture, everything about it. So combining a little bit of Singapore and a whole lot of Australia there, it gives you these beautiful and then lamingtons. I hope you enjoy it. All right, so first up I'm going to form my, I've got about four egg yolks in here. I'm just doing a really small chiffon cake. I've got about just over half a cup of chiffon here. I'm only going to put a third of this in here because the rest of this will go into whipping up the meringues. Oil goes in out of a cup. Coconut milk goes in. So it's so simple guys. All you need to do is pour everything together except for your egg whites because you're going to whisk that up to meringue. Then, so we've got the flour that's going to go in here. I'm going to keep the rest of the sugar with my egg whites. In terms of pandan extract, what we want to do is give it maybe, again, this has a very different fragrance. It's far more drossy, very different to like the piece. So I want some of this in here. So I've got about two teaspoons. So maybe about 10 ml. When you're actually making the sex drink, it's a little more first possible in your pulverizer, in your blender or food processor. And you really want to pulverize it to near nothing and then really squeeze out constantly the forms of this. Before I put this in, this, these paste a little bit goes along the way. So you really want to be a bit careful with that. So I'm just going to stir. So you can see it's kind of a, kind of a murky color at the moment. And that's what natural pulverized leaves create. So just to give it a touch of green, I would say about a teaspoon leaves go along the way. I don't think it goes along the way. You will see the color changes quite than the flour goes in. So in here, I've got the flour as well as the baking powder. So chiffon's need a good amount of baking powder. So flour goes in. Give it a good smooth whisk. So make sure all the lumps of flour is gone. All right. And geez, all I smell is pannam and coconut. And that's, that's, takes me to another role. It's lovely. All right. So we'll put this aside for the minute with the meringue. I've got my five egg whites. I'm going to pour in here. Room temperature eggs, always better. And about a half a teaspoon of cream of tartar. So you can add lemon juice or with vinegar. If you don't have cream of tartar, just put it in there. It's just it helps stabilize the meringue. So that doesn't collapse. I'm going to put it down and start it. So what I normally do is I start adding my sugar once the egg whites have topped up a little bit. So I find if you put it in right at the start, it weighs the egg whites down. It is really difficult. So much more work for the egg whites to kind of whisk itself up. So once it kind of gets a little frothy, we add in the sugar. What we want is for peaks like that, right? It's not super stiff, but it still holds its shape. So this is a wrist guys, but hello. Yeah, that's what we want to do, right? I'm just going to add a little bit of meringue. Try and use like a metal spoon so it wouldn't help. So if you look at the texture, it's quite soft still. It's kind of a bit velvety, but it still holds its shape. So don't go too far because it'll start to really start to form on this. So I'm just going to add a little bit in here. Like soft pillows. So the first little bit to loosen, just be brave and just whisk it through. You don't have to be too light-handed about it. We're just trying to loosen up that big blob. Now if you're doing this for Halloween, it's a different story. Go super green if you want to, but we're not. So now I'm going to start folding it in with my spoon. So maybe do this in a couple of different batches. And when you're folding, you know what? I think the way I see it is you can't do this confidently, but don't kill it. Don't kill all the bubbles. Oh, it smells so good. Then these fluted cake tins, chiffon cake tins, do not need to be oiled. That's how they kind of have their maintain their lightness. But don't forget, once we bake this, it's going to have to cool outside down. So now we're just going to pour it in. So I am introducing a new Lamington to Australia. So this now goes into a preheated oven. Now I often use 180, but depending on how hot your oven is, you know, you may want to kind of drop it up to 170. I prefer a long best fan force, but if you have to use a fan force oven, just make sure you manage your temperature. It's usually at like 10, 20 degrees or a difference with a conventional oven. But check it in for about 40, 45 minutes. Every oven is different, guys. So I really kind of encourage you to get to your oven before you decide how long things go in for. I think our cake's ready. Oh, it's here. So important, flip it over immediately. And that's the way the cake will stay until it's super cool. Now, guys, whenever you're adding cream, icing and all that, you really have to make sure that your cake is super, super cool. It's actually quite nice, a really good texture because I want my chiffon to be a little bit firmer than you can actually get these chiffons to be super soft, but then it loses its shape. Because I'm going to turn them into a Lamington, this recipe has a little bit more flour in it than what you might find on the internet. Also, what I've got here is pre-made creme bâtisserie. So this is like my a go-to recipe that I use all the time. It's in all my cookbooks, and it's a sure thing. With the extra egg white that you're using here, I'm going to use Truffy egg yolks in here. So I've got egg yolks, I've got coconut cream, again, pandan extract and a little bit of that that pure extract as well. A little bit of paste just to get to the color that you want to, coconut milk, sugar, and corn flan. So the corn flan is what I think this is the soft one. So if you can see it, it's pretty firm. So after you cook it, everything's cooked in a pot until it thickens and you lose that raw corn flan sort of texture and flavor. I'll pour it into a container, like a heatproof container. This is pretty good. Try not to put something that's too big. Then get some cling film and put it on directly on top of the actual custard itself. So what I'm going to do now is I'm going to lighten this up with some thick and cream. Now this is what I use in Australia. It is fantastic. It's already got a slime thing in it, so it's actually very easy to cream up, to whisk up. So I'm only going to put about a third of this. So for that amount, about a hundred minutes of this, let's get stirring. It's a bit sort of jello-y at the moment. So what we need to do is loosen this. In fact, you can do this in a food processor as well. Now if it gets a little bit lumpy and stuff, don't worry. There is a way to get rid of it. So if you can see it's got a little bit lumpy there, right? Just press it through a sieve. Just chuck it on top. So when you're icing the cake, just make sure that you're using sort of ripe proportions. So you don't want it to be too sloppy. Have a look now. It's a lot smoother. Right? So much smoother. Okay, time to make our lemon tins. So I've got sort of dry shredded coconut here. Now if you can get your hands on freshly grated coconut, it would be delicious as well. But the only thing about that is the coconut tends to go bad really quickly. So just to be able to last a lot longer, not that lemon tins ever last for that long, if you put them on a table, just get these dry shredded ones. You should be able to get this from most supermarkets in Singapore. We're just going to spread them out because this is where once I form my little lemon tins, I'm going to roll it over the coconut here. So shaping. This is always a bit of a challenge. Now there's no reason why you can't have a big lemon cake, right? So depending on how you want to do this, I'm going to try and do a little small ones. Sturrated knives are always good for cutting cakes, guys. Don't put too much on the inside. It's a little bit of a smear. The top goes back on. So if you want to get them rectangular, I know this is like a round cake tin. So it's always, there's always going to be leftovers that don't. So it's sort of in that leviton shape. Then we're going to get some cream over the top. This is really just going to help the coconut stick on. And from here, here I'll come build a leviton. A little condom to shake up some of the excess, dust off some of the excess. There you have it, guys. You're a little condom done.