Men at work’s song “the land down under” is so Australian. In London they always pump out this song in the Aussie pubs and everyone (Australian and non) goes nuts. When Frank and I first decided to move to Australia I used to hear the song and get goose bumps with anticipation of moving to (what I liked to call) The Promised Land.
I lived in London for 5 years, and I’m only slightly embarrassed to admit that I refused to support England/the UK in any sporting events (and still do). I also refused to embrace it as home, and did not learn the national anthem. I suspect it was the shock of how different the UK’s culture is from South Africa, or the fact that I never intended to live there forever.
My friend T-bug, however, moved to London with the intention of staying for good. So when we all gathered for a night of watching South Africa vs. England in the rugby, he rocked up with an England rugby jersey on! Needless to say, Dude tried very hard not to kick him out the house and we all gave him a LOT of grief.
Now that Frank and I have settled in The Promised Land I have fully embraced the Aussie culture. I am Aussie-proud: I can sing the national anthem at sporting events, I support a rugby league team *go tigers!!* and I rather enjoy a game of Aussie Rules Football. I think Australia just makes you love it, as my beautiful friend Mrs Swede feels exactly the same way.
When we went visited the Swedes a couple of weeks ago we were lucky enough to be treated to Mrs Swede’s trifle. But not just any trifle, Aussie trifle. I don’t normally like trifle, but this one was delicious. I’ve decided to replicate it (with a minor tweek) for Frank’s family gathering this weekend, and thanks to the ingenious Mrs Swede I get to share the recipe with you!
Aussie Trifle – recipe from Mrs Swede
1 pack ready-made lamingtons, sliced
1 pack raspberry jelly – made to instructions
1 batch crème patisserie (or ready-made custard will do)
300ml thickened cream, whipped
¼ cup tia maria/sherry
100g pecan nuts
punnet fresh strawberries/raspberries
100g chocolate-covered peanuts
150g dark chocolate, cut into tiny chunks
Best made in a big glass bowl.
Line the bottom of the bowl with the sliced lamingtons.
Cover lamingtons with the alcohol.
Cut the jelly into little squares and lay on top of the lamingtons.
Add in the chocolate peanuts and three quarters of the chocolate chunks on top, and top with the custard.
Finally add a layer of berries and half the pecan nuts and top with the whipped cream. Finally, decorate with the remaining pecan nuts and chocolate chunks. Refrigerate for an hour, or overnight.