Leading chef Neil Perry makes our humble lamington famous on the ski slopes of Aspen, Colorado

SNOW was swapped for coconut as leading chef Neil Perry made our humble lamington famous on the chic ski slopes of Aspen.

Neil Perry starts testing out the lamingtons made from Aspen chefs.

IN A kooky lead up to Australia Day, the humble lamington has been given the star treatment at one of the world’s ritziest snow resorts.

With major snow falling in the up-market ski town of Aspen, a suited kangaroo, Aussie flags and bottles of Penfolds dotted around the place, the scene was set for one of the world’s more unusual precursors to global Australia Day celebrations.

Celebrity chef and Qantas culinary king Neil Perry was on hand to kick off the 2016 Neil Perry Lamington Contest, held on the rooftop of the swanky Residences at The Little Nell in the celebrity-studded ski town.

Part of celebrating all things Australia for Aspen Snowmass’ top international market, the competition saw talented chefs vie for the honour of baking the winning, traditional Australian favourite cake.

For the third consecutive year, avid skier Perry presided over a high altitude cook-off.

Last year’s chefs competed over meat pies, in 2014 it was pavlovas and this year, the humble lamington was the star culinary attraction.

“Let’s make it a bit fun this year and really be inspired,’’ Perry told competing chefs.

“I want the creativity of the valleys chefs to go wild so the lamington is to be reinterpreted and there are no holds barred.”

The only rules were the lamington must contain sponge, chocolate, coconut and raspberry jam, the four key ingredients in the Australian icon: “Other than that, the sky is the limit”.

Five chefs from top restaurants including The Little Nell, Viceroy Snowmass (both hotels run by Australian general managers), Ajax Tavern, Buttermilk Mountain Bakery and 520 Grill presented their lamington versions to the judges.

Baking at high altitude, with the chefs not having prepared or even tasted lamingtons previously, the kitchen task was hard.

Bret Vandermark of Buttermilk Mountain Bakery may have reinvented the lamington with a vanilla sponge cake, coconut rum mousse, double choc cream, raspberry coulis and a fresh raspberry compote but his wasn’t enough to take down the winner, Curtis Cameron of The Little Nell (touted as one of the best ski hotels in the world) who believes his Buttermilk sponge pushed him over the line, which was combined with Valrohna chocolate and desiccated coconut.

“It was simple”, he said, “but with great ingredients. I also didn’t add raspberry jam, which I believe is highly controversial, but I was willing to take the risk and go out on a limb”.

The Little Nell Managing Director, Australian born and bona fide lamington lover, Simon Chen, said he hadn’t passed his chef any secrets, but the win was fuelling a healthy rivalry with his old friend and GM of the Viceroy Snowmass, fellow Australian, Hugh Templeman.

“Ashley Jenkin of the Viceroy has won the past two years so now it’s 2 to 1, so they’re still ahead.”

On Australia Day, Oz Day celebrations will kick off on Aspen Mountain with the mighty big Silver Queen Gondola opening early and free vegemite toast will be served.

At all four mountain bases — where Aussies seem to flock to at this time of the year — guest services will be serving Tim Tams, Aussie flags and stickers, with Aussie tunes from chairlift tower speakers and lift stations getting skiers in the mood.

The southern cross flag will be raised atop of the Highlands Bowl at Aspen Highlands while Aussie road signs will appear on gondolas and mountain trails. Sausage sizzles, snags and beer lunch specials will star alongside Aussie burgers with beetroot, pineapple and fried eggs.

*Melissa spent time in Aspen as guest of Qantas and Aspen Snowmass and thoroughly enjoyed taste-testing a high-altitude lamington.