A bakery has unveiled a new range of lamingtons using Australia's native ingredients, ranging from finger limes and pepperberry to wattle seeds and lemon myrtle. Tokyo Lamington in Sydney has switched up their quirky Japanese inspired twists to create nine new lamington flavours in collaboration with Melbourne Bushfood. Founders Min Chai and former Black Star pastry chef Eddie Stewart have worked with bold flavours to transform the classic cake into the epic range of desserts. Tokyo Lamington in Sydney has unveiled a new range of lamingtons using Australia's native ingredients, ranging from finger limes and pepperberry to wattle seeds and lemon myrtle