I thought I would show you a couple of iconic Aussie dishes, starting with the pavlova or as we like to call it the pav (and to all you Kiwis screaming at the moment that it is originated over the ditch....well lets just agree to disagree!). Anyway back to the pav....this one is my Mum's recipe and I have made it for years, it is easy, you usually have most of the ingredients in the pantry/fridge and it never fails to go down well!!
Some may say that it is a little old fashioned, up there with devilled eggs and prawn cocktails but it is usually the first desert to disappear at a party! So on with the recipe...
4 egg whites
pinch of salt
8 oz of caster sugar (superfine)
1 tsp vinegar (white)
1/2 tsp vanilla extract
1 tblsp cornflour (corn starch)
Fruit of your choice
1) Preheat the oven to 200 degrees Celcius (400 degree Fahrenheit)
Beat egg whites with a pinch of salt for 5-6 mins (it is important that you get no egg yolks in with the whites or they wont whip), gradually add sugar, vinegar, and vanilla and beat until stiff. Sift 1 level of corn flour and fold in lightly.
On a backing tray put some baking paper and trace a circle from a plate the size you want to pav to be.
3) Carefully scoop the pav mixture onto the tray, within the circle. Turn the oven temp down to 120 degees Celcius (250 degrees F) and then place in the oven.
4) Bake for 1 and 1/2 hours, then leave oven door open to cool in the oven. Don't be disappointed if the pav cracks in the middle and caves in slightly... always happens!
5) Once cool, carefully pull off backing paper and place on dish.
Whip cream ( I add a bit of vanilla and sugar to the cream to sweeten it slightly.... because it isn't sweet enough already!!!!!!).Then add any seasonal fruit, this time I had frozen berries but my fav top is strawberries and passionfruit.
6) Then all you need is to serve and enjoy!!!