Aussie, Aussie, Aussie, or is it? The truth about our Aussie icon dishes

pavlova

Aussie, Aussie, Aussie, or is it? The truth about our Aussie icon dishes

pavlovaHappy Australia Day! It’s a great day to get out there and have a BBQ with some Australian classics, such as snags in bread and a pavlova for dessert. But the enjoyment of quintessentially Aussie foods is something we should maybe stop taking for granted. A shadow looms over our culinary culture as more and more of our favourite foodstuffs are proven to originate from neighbouring New Zealand. The New Zealanders have taken the lamington as well and even the flat-white is under dispute.

The confusion over the ownership of the cake dates back to the 1920s when the Russian ballerina Anna Pavlova toured both Australia and New Zealand. There is now evidence to suggest that neither countries are the origin of the dessert with the discovery of around 150 recipes dating before the ballerina’s visit in 1926. It turns out the dessert is most likely an American variation of a German torte.

Regardless of its true origin, the ‘Pav’ is an Aussie staple that won’t be disappearing from our tables any time soon.

Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!

IngredientsAllergens PrepUnitServe 10
Pavlova baseeggg333.3
Cream, Regular thickened, 35% fat milkWhipped ml200
Passionfruit, Pulp, Canned g18
Mandarin, Raw Slice g100
Kiwifruit, Green (hayward), Unpeeled raw Slice g76
RESOURCE Plus, Oral supplement beverage, Chocolate flavour, 1.5 kcal/ml milkSoyaSlice g166
Strawberry, Raw Quarter g100

Method
Pavlova Slab

1. Slice pavlova into individual portions and place in serving bowls.

2. Decorate with piped whipped cream, fruit segments and passionfruit pulp.



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