The Kiwi Pavlova, (definitely a Non-Entry.)
Of various great delicacies available around South Seas
there’s none more popular all over than EnZed’s great Kiwi Pavlova.
A sort of meringue that’s light and fluffy, baked till the outside’s crisp and puffy,
when topped with strawberries and cream, each mouthful is a gourmet’s dream.
It’s made by beating eggwhites to a stiff consistency,
add little salt then fold it in a mix of castor sugar,
white vinegar, cornstarch, vanilla, slow-bake carefully.
If you’ve done it wrong it all goes flat and that’s a real bugger.
But all’s not lost! At any Kiwi Supermarket near,
you can buy a ready-made one off the shelf that’s not too dear.
(Recipe No. CCXVIb from ‘Handy Hints for Hopeless Housewives”
Hugh Wyles (R.), September 2nd. 2008.
Author notes
The Pavlova is New Zealand's most iconic dessert, having been created by a Kiwi Chef in a Wellington (NZ) hotel when the ballerina Anna Pavlova visited there in the course of her 1926 world tour.
Like the Anzac biscuit (also a Kiwi icon), Australia has claimed that the Pavlova is an Australian invention, being based on a cake baked by Bert Sachse at the Esplanade Hotel in Perth on October 3, 1935 but Professor Helen Leach, a culinary anthropologist at the University of Otago (in New Zealand) has a copy of the Pavlova recipe from a 1929 Rangiora Mothers' Union Cookery book and can also produce historical evidence to refute the outrageous Aussie claims concerning the origin of the Anzac Biscuit.
We concede however that possums and magpies (both considered pests) came from Australia as do some of our politicians and announcers.
In a list
A contest entry
- HUGUENAUTY CONTEST No #36 FOR HUGH WYLES FAVOURITES GROUP ONLY. by huguenauties.
750 points, ended September 24, 2008, 10 entries
• next poem in this contest, remove from contest
Please tell me what you think
Comments
1 - 7 of 7
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YUM YUM
Dear Hugh, I LOVE Pavlova and could eat it all the time, but have to think of my figure with all that sugar.
So when we go to parties or dinner and they have Pavlova I always make sure I have a fair share.
Bonza poem Babe
Love Hine
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Dear Hugh,
We have Pavlova in Australia and I love it! Espcially with strawberries and cream on it.
Awww come on now! You won't let us claim the Pavlova and Anzac bikkies but you let us have possums and magpies!!Do you eat them there?
Politions yes, I know of one who moved to New Zealand..Bob Carr a former Premier, he retired there and I don't blame him, for it's God's own country.
Beaut poem though.
Love Bea
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Full of life
Good on you, Hugh, for having a food another country wishes were theirs! We don't have anyone lining up to claim tourtiere and poutine.
I have tried two kinds of Pav, and I like the crispy one better. An Australian lady made one that resembled marshmallow more than meringue - on the other hand, another Australian lady made the crispy one.
The Royal Presence said he knew no recipes, but that is disproved. I like this verse, and when I have some nice kiwis and strawbs like the picture, I may try it.
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It looks like a big ole biscuit...but just a mouthful for me.
I wish they sold one here, I'd like to try it. But I can imagine asking for one at the local supermarket...the odd stares I'd get.
"Psvlova" Named after Pavlov's dog? For it makes us drool?
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Delectable description!
So you are a dreaming gourmet?
A kiwi a day
will speed your way
to the wealth
of good health!
Power packed!
Well done, Hugh!
M-C
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A kiwi a day
is considered fair play
but a kiwi at night
might give you a fright
(if you turned out the light!) -
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A kiwi at night...
pondering the sight,
without a light.
Slippery and cool
the senses to fool,
a large wet jewel?
Perhaps on the eyes,
sliced in cucumber size,
(sorry, Sir Ima, for the guise).
But a "fright," dear Hugh,
giving mystery its due,
a ghostly feel and hue?
Hmmm, still pondering...
On the other hand, still
the feel takes some skill,
the skin hairy at will!
Too much pondering...
M-C
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