Travel & Hospitality Awards | Restaurant Winners 2019 | www.thawards.com

Main courses are of the finest local ingredients, including the most popular, a fillet of
perfectly grilled barramundi from the Top End of Australia’s Northern Territory. The
barramundi is prepared on a bed of pannacotta and spinach and served with a delicate
mango salad.
The Queen Adelaide restaurant manager is a trained sommelier and recommends
a pairing of crisp dry Australian white or Sauvignon Blanc. However, the dish is light
enough to pair with a glass of good quality sparkling Shiraz.
For an iconic dessert, head to the
Woolloomooloo suburb of Sydney
and the world famous Flour and Stone
bakery, for a slice of traditional Australian
lamington cake. A lamington cake is
a simple affair, consisting of a square
of jam or cream-filled sponge, dipped
in melted chocolate and coated with
shredded coconut. A large chunk of cake
but enough to hold in your hand, the
Australians can claim this dessert as their
own.
For many years, this dessert went out
of fashion and did not find favour
with diners in Australia. There was a
real danger of it dying out altogether.
However, Flour and Stone have gone
to great efforts to ensure the lamington
remains a local and worldwide favourite
by taking the Australian lamington to
an entirely new level, with its signature
flavour, pannacotta.
The revival has been widespread with
lamingtons on the menu at many of
the fashionable restaurants and trendy
coffee shops and bakeries with various
interpretations of the original.
Match the Lamington dessert with a rich late harvested sweet wine. The Australian
fortified Muscat from northeast Victoria is a sweet, robust, vibrant and delicious wine and
will accompany this Australian symbol of sweetness in perfect harmony.
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