tag:blogger.com,1999:blog-32288436.post4960124796427451863..comments2024-03-20T04:08:37.270-04:00Comments on Jumbo Empanadas: PFB Voting and A Story About PavlovaBrilynnhttp://www.blogger.com/profile/14417842674245229914noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-32288436.post-44875322886380513592010-11-29T03:39:23.553-05:002010-11-29T03:39:23.553-05:00Hi
Great information in this post and I think a w...Hi<br /><br />Great information in this post and I think 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.Recipes of Gulzarhttp://chefgulzar.com/noreply@blogger.comtag:blogger.com,1999:blog-32288436.post-54836352209618864362010-11-10T02:38:37.360-05:002010-11-10T02:38:37.360-05:00Tasty treat indeed :)found you on food buzz. .grea...Tasty treat indeed :)found you on food buzz. .great!stephenhttp://healthisriches.comnoreply@blogger.comtag:blogger.com,1999:blog-32288436.post-76163865573631047082010-10-12T00:01:02.523-04:002010-10-12T00:01:02.523-04:00I dub this pav Canadaian! Whatever its nationalit...I dub this pav Canadaian! Whatever its nationality, pav is fab.Cakelawhttps://www.blogger.com/profile/17205068748520541380noreply@blogger.comtag:blogger.com,1999:blog-32288436.post-45586535313672081822010-10-06T10:16:04.609-04:002010-10-06T10:16:04.609-04:00oh my GOSH, that looks heavenly!oh my GOSH, that looks heavenly!Framedhttp://www.framedcooks.comnoreply@blogger.comtag:blogger.com,1999:blog-32288436.post-58407517100925436972010-09-24T09:13:20.758-04:002010-09-24T09:13:20.758-04:00Your version of a Pavlova sounds perfect. And if i...Your version of a Pavlova sounds perfect. And if it tastes as good as it looks, I don't really care where it was invented.Cookie baker Lynnhttps://www.blogger.com/profile/11069661176518230573noreply@blogger.comtag:blogger.com,1999:blog-32288436.post-6078328234085484552010-09-21T10:08:44.277-04:002010-09-21T10:08:44.277-04:00One of my fave desserts, and you've served thi...One of my fave desserts, and you've served this one up in style! It's beautiful!!Good luck for the PFB. Off to vote for you!!Deeba PABhttps://www.blogger.com/profile/05527333008494519621noreply@blogger.comtag:blogger.com,1999:blog-32288436.post-47055178933108023512010-09-20T22:35:33.653-04:002010-09-20T22:35:33.653-04:00Pavolva always reminds me of "down under"...Pavolva always reminds me of "down under". PS I voted for you...I know you will come out a winner!Valerie Harrison (bellini)https://www.blogger.com/profile/10205920305666658534noreply@blogger.comtag:blogger.com,1999:blog-32288436.post-14224278020971563412010-09-20T22:24:52.362-04:002010-09-20T22:24:52.362-04:00As a recent (2006) immigrant to New Zealand from C...As a recent (2006) immigrant to New Zealand from California, I've watched the pavlova debate with interest. Pavola, as many Australiasian foods, seems to have had a cross-Tasman history.<br /><br />Pavlova, according to the 2001 edition of Larousse Gastronomique, was named after the 1929 visit of Anna Pavlova to Australia and indicates the dish first won a newspaper prize in New Zealand; however, the recipe was perfected by Bert Sachse in Perth, Australia.<br /><br />The Oxford Companion to Food, 2006, provides some additional information on the subject. They indicate that according to the Austalian claim, pavlova was invented in 1935 by Herbert Sachse (as does Larousse Gastronomique) after the 1926 visit of Anna Pavlova; Australian author Symons indicates "the actual product had made a prior appearance in New Zealand, but suggests its naming was an Australian act."<br /><br />The author says, "The built-up sides of the pavlova are said to suggest a tutu."<br /><br />The Oxford Companion to Food goes on to say Helen Leach has shown evidence that "the large soft-centred meringue cake which is the pavlova had been developed in New Zealand by 1934 (or possibly earlier), although it was not at first called pavlova; but, the name and the dish were put together in New Zealand at some time before 1935, thus antedating the Australian activity."<br /><br />In "First Catch Your Weka," (2008) David Veart quotes a now broken Te Ara Encyclopedia of New Zealand link which suggests "the recipe being copied from a New Zealand magazine and popularised by an Australian."<br /><br />David Veart goes on to say that he has in his personal cookbook collection a 1929 cookbook called "Cookery Chats and Recipes" by Katrine Mackay which bears the name pavlova, as well as a very similar recipe for "Pavlova Cakes" which appeared probably the same year in the "New Zealand Women's Household Guide.<br /><br />David Burton, in his book "Two Hundred Years of New Zealand Food & Cookery" (1982) suggests that in 1926 a "pavlova recipe appeared in a book entitled 'Home Cookery for New Zealand' (although it went under the name of 'Meringue with Fruit Filling') and that another recipe actually called 'Pavlova' was published the following year. Burton goes on to suggest that "Certainly the classic kiwifruit (Chinese gooseberry) topping which the Australians have also adopted must belong to New Zealand.<br /><br />So, the recipe for the modern day pavlova recipe certainly seems to have roots on both sides of the Tasman. As to which country first served a meringue named "pavlova," your guess is as good as mine...Anonymoushttps://www.blogger.com/profile/14791450080752892435noreply@blogger.com