We’ve moved back to Australia and thought the first effort in our dowdy but spacious new kitchen should be pavlova. This is an Australian, New Zealand and, oddly, Norwegian dessert favourite that we prepare using a simple recipe that has a few special touches.
A pavlova is basically a giant meringue, but rather than being crunchy or chewy right through it’s meant to be crisp on the outside, with a soft and fluffy interior. A while back I was making ile flottante and encountered what Lenny and I have dubbed the ‘warm method’ of heating the egg whites before beating. We reckon it makes the pavlova mixture more stable and less likely to collapse when shaping and baking, and the inside more marshmallowy when you come to devour it. Continue reading ‘Pavlova recipe from the end of the oeuf’
Windows video (small)
mp4 video (small)
Let’s get ready to rum baba!
Bangers and mash recipe – with video
How to make Kung Pao Chicken
How to cook with truffles
Let the jelly roll: Swiss roll recipe from Waz’s Nana
How to roast a duck, the slow and tender way
Our roast chicken recipe: hot and fast
No-fuss fish pie
Classic bolognese
Portuguese custard tarts recipe (pasteis de nata)
Rice to the occasion
Excuse our pork
Project Benedict
Pudding it simply
Soy for the “sake” of it