It’s time to vote for your favourite contestant to advance to the next round of Foodbuzz’s Project Food Blog. Hopefully that’s me! You’ve got until September 23rd to make your vote count and can do so right here.
And for you, I’ve got a little story about food and travel! Back in university, I did a semester abroad at the University of Queensland in Brisbane, Australia. A lot of my memories from those 6 months revolve around trying new foods and seeing new places. One of my favourites finds was the New Farm Farmer’s Marke. It was there that I tried Greek yogurt for the first time, sampled wine on Saturday mornings and learned to actually enjoy eating olives. Aside from my market finds, one of my many food discoveries in Australia was the pavlova. A wonderful dessert that every Aussie I met, fiercely defended as being Australian in origin. I had no reason to doubt them at this point although I thought it a bit odd that they were so adamant that pavlova came from Australia.
Fast forward 5 years and I found myself in New Zealand, once again eating and traveling around and enjoying myself immensely. That is, until one night when I was cooking with friends and the topic of what to make for dessert came up. Someone asked me if I’d had a pavlova since being in New Zealand. I foolishly replied “That’s the Australian meringue dessert, right?” Uh oh. Now Kiwi’s are generally pretty laid back people, they don’t tend to get angry very often but there’s a limit to every Kiwi’s patience and apparently I crossed the line when I dared to suggest that pavlova might come from Australia. Clearly, according to the kiwi’s I was with, it’s a Kiwi invention. Only Kiwi’s could come up with something as delicious as pavlova, not bloody Australians!
Upon my return home I decided to test out my pav making skills with a bit of seasonal Canadian flavour. I topped my pavlova with a maple syrup infused whipped cream and some fresh peaches and blueberries. Maybe I can now start claiming that Canadians invented the pavlova?
Pavlova, (from the very Kiwi, Edmonds Cookery Book)
3 egg whites
1 teaspoon vinegar
3 tablespoons cold water
1 teaspoon vanilla essence
1 cup caster sugar
3 teaspoons cornflour
Preheat oven to 150 C. Using an electric mixer, beat egg whites until stiff. Add water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour. Line an oven try with baking paper. Draw a 22 cm circle on the baking paper. Spread the pavlova to within 2 cm of the edge of the circle, keeping the shape as round and even as possible. Smooth top surface over. Bake pavlova for 45 mins, then leave to cool in oven (Do not open the oven while it is baking! It may deflate!). Carefully life the pavlova onto a serving plate. Decorate with whipped cream and fresh fruit.