When you think of Terry Gallagher, images of sawdust, timber yards, and woodchopping competitions likely spring to mind. But, as it turns out, this man of grit and grit-saws also has a sweet side, literally. These days, Terry is known not only for his contributions to woodchopping but also for his role as the judge of the Kiama Show’s Great Australian Traditional Lamington Competition.

Terry’s journey to becoming the lamington king is as layered as the iconic dessert itself. It all began when long-time lamington judge, Rob McKinnon, decided to hang up his apron after decades of service. Faced with the prospect of a lamington-free legacy, Rob turned to Terry with a simple question, “Will you take over as the lamington judge ?”

Terry didn’t hesitate. “Yes” he declared, with one condition, the prize money had to reflect the dessert's importance. Gone were the days of $5 prizes, under Terry's reign, the best lamingtons now command a respectable $30, $40, or even $60. It’s a sweet deal for bakers and a testament to Terry’s commitment to elevating the humble lamington.

Best in Show. The Lamingtons that got Terry's tick of approval

While Terry’s name is synonymous with community involvement, he’s perhaps best known in the Kiama region as the man behind Westbury Holdings. His projects, including saving the historic Kiama Terrace Cottages from demolition, have played a key role in shaping the town’s landscape. As a businessman, Terry’s ethos has always been to balance growth with community values, a philosophy reflected in his passion for supporting local traditions like the Kiama Show for more than 50 years.

And what a tradition it is. The lamington is as Australian as Vegemite and as beloved as the Hills Hoist. Originally invented in Queensland over 100 years ago, rumour has it, to save leftover sponge cake from Christmas from going to waste, the dessert combines practicality with indulgence. Fresh sponge cake is dipped in a rich cocoa mixture, rolled in coconut, and, in more recent years, sometimes split and filled with cream or jam. But for Terry, the lamington is about more than just taste, it’s a piece of culinary heritage that deserves to be protected.

Terry explained the intracies of cooking lamingtons like his mother used to make to Cr Melinda Lawton

“There’s a charm to tradition,” Terry says. “A lamington isn’t meant to look like something from a patisserie. It’s about simplicity, about family recipes like those my mother made in the 1950s and 60s, and memories of kitchens filled with the smell of chocolate and coconut.”

That dedication to tradition hasn’t gone unnoticed. From juniors surprising him with better lamingtons than their parents to fierce debates over the “perfect” cocoa mix or the types of coconut that can be used, Terry has seen it all.

Judging day is a serious matter for him, and his meticulous approach ensures that only the best lamingtons receive a coveted blue ribbon.

“It’s a wonderful tradition,” he says, “and I’m just happy to play a part in keeping it alive.”

As Terry enjoys another year of chocolate-dipped deliberation, he can’t help but smile. Whether it’s seeing his great grandchildren awarding prizes for the woodchopping event named after his father, Pat Gallagher, or judging the perfect lamington, his role at the Kiama Show is all about celebrating the best of the community, and a little sweetness never hurt anyone.