Matthew A. Moore Matthew A. Moore
June 18, 2014

G'day, mates! It's World Cup day seven, meaning we've seen all 32 teams now. We've experienced the highs, the lows, and the inexplicable, impossible moments of greatness. Starting today with the second round of group play, teams will either try to salvage points in hopes of righting the ship (Spain), maintain dominating form (Germany), or prove the naysayers wrong ('Merica). Translation: it's going to be a great day.

Our featured match today is Australia-Netherlands. Take this one at face value, folks. After what the Netherlands did to Spain, even Crocodile Dundee himself wouldn't dare pick the Socceroos to stand a chance. Crazier things have happened, sure, but the Clockwork Orange look scarier than a saltwater croc with a toothache.

In other action, Chile look to keep their form rolling against the downtrodden defending champs from Spain. In all honesty, that should be the most riveting game today, but as neither team allows for a smooth Paul Hogan segway, I went with the Aussies (Aussie, Aussie, OI OI OI! Anyone? Anyone..?)

Match to Watch: Australia vs. Netherlands 

As I mentioned above, take this one at face value. The Netherlands absolutely destroyed Spain in their rubber match from 2010's World Cup Final, and last I checked, Australia isn't on either team's level. Sure, Tim Cahill & Co. could score a surprise goal, but look for Clockwork Orange to control the ball early, create trouble with Van Persie and Robben, and trample—with wooden shoes, natch—the SocceroosMy Pick: Netherlands 3, Australia 0

Player to Watch: Tim Cahill

Australia's all-time leading scorer, Tim Cahill actually plies his trade stateside, playing for the New York Red Bulls—which makes him an honorary 'Merican. Cahill possesses kangaroo-esque leaping ability and is known for his penchant to score aerial goals. If Australia do score, it'll be Cahill putting them on the board (like he did against Chile). He won't lead the land of Oz to their first 2014 World Cup win, but he'll be fun to watch.

Match Day Dish: Lamingtons (Australia)

I was tempted to go with shrimp on the barbie, but the Socceroos will need something sweet after this match to wash away the sour taste of defeat. Enter: lamingtons. These fun little confections are tasty with coffee, tea, or a nice pint of porter. They're a bit labor-intensive, but the results make for time well-spent. And they're not vegemite, which I can assure you is a good thing. Make some, take some pictures, and send them in to our Instagram contest (details here) for a chance to win. Happy World Cup! Cheers.

Lamingtons

Hands-on Time: 50 min. Total Time: 3 hr. 25 min. 

 

  • Cooking spray
  • 4 large egg whites
  • 3/4 cup granulated sugar, divided
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 4 ounces cake flour (about 1 cup)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2/3 cup 2% reduced-fat milk
  • 2 1/2 ounces bittersweet or semisweet chocolate, chopped
  • 3 3/4 cups powdered sugar
  • 1/3 cup unsweetened cocoa
  • 2 cups reduced-fat unsweetened finely shredded dehydrated coconut
1. Preheat oven to 350°. Coat a 9-inch square metal baking pan with cooking spray; line bottom of pan with parchment paper, allowing parchment paper to extend over edge of pan.2. Beat egg whites with a mixer at high speed until foamy. Gradually add 6 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.3. Place egg yolks and remaining 6 tablespoons granulated sugar in a medium bowl; beat with a mixer at medium-high speed until thick and pale (about 3 minutes). Beat in vanilla. Gently fold egg yolk mixture into egg white mixture.4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; sift mixture over egg mixture, 1/3 cup at a time; fold in. Spoon batter into prepared pan, spreading evenly. Bake at 350° for 15 to 20 minutes or until cake springs back when lightly touched. Cool in pan 5 minutes on a wire rack; remove cake from pan, using parchment paper sides as handles. Cool completely on a wire rack (with parchment paper in place). Wrap cake and parchment paper in plastic wrap; chill 2 hours.5. Remove plastic wrap from cake; place cake (with parchment paper in place) on a cutting board. Cut cake into 16 squares, using a serrated knife.6. Combine milk and chopped chocolate in a small saucepan; cook over medium heat 2 minutes or until chocolate melts. Remove from heat; stir with a whisk until smooth. Add powdered sugar and cocoa, stirring with a whisk until smooth.7. Place coconut in a medium bowl. Dip cake squares, 1 at a time, into melted chocolate mixture, using 2 forks to gently turn the cake to coat; scrape off excess chocolate on side of pan. Place chocolate-coated cake in coconut, using 2 forks to gently turn the cake to coat. Place lamingtons on wire rack; let stand 15 minutes or until chocolate is set.

 

 

 

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