10 December 2013

P is for PAVLOVA

This is the stunning rosewater and pomegranate pavlova which won the 'alternative' section of the NOSH gourmet store pavlova competition last week. It was absolutely superb; I know as I was one of the judges and was stunned to learn it had been made by Claudia Frew, a pupil of Epsom Girls Grammar. She beat over forty other contestants, some of whom were up to four times her age.

The Aussies may think the pavlova is their invention but former professor of anthropology at University of Otago, Helen Leach meticulously researched hundreds of community and professional cookbooks and proved conclusively the pavlova was being made in New Zealand well before Anna Pavolva ever danced for Bert Sachse in Western Australia.

The ideal pavlova has a crunchy exterior, while the middle must be marshmallow-like. Needless to say, whipped cream is an essential topping and some fruit, maybe passionfruit, kiwi fruit or fresh berries finish it off.