Chef Matilda Lamington grew up in Australia where the lamington was not a novelty — it was a given. Made for school fundraisers, brought to morning teas, stacked on plates at community events without anyone needing to explain what they were. The lamington is one of those desserts that every Australian household has made at […]

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Senhora Mei-Hua Nata grew up in Macau where pastel de nata was not an import — it was simply part of the landscape. Portuguese egg tarts adapted over centuries of Cantonese influence into something distinctly Macanese: a flakier shell, a silkier custard, a slightly different ratio than the Lisbon original. In Macau, these distinctions matter […]

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