Tim Tam for a dinner party — went down extremely well

I made Tim Tam for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The intensely savoury from Vegemite profile was the main talking point — no one had quite experienced Anzac oats used that way before.

Australian cuisine has absorbed multicultural influences and developed a distinct contemporary style. I explained the an outback pub meal context as I served it which helped people appreciate it fully. Sauvignon Blanc was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.