Australia v. New Zealand: the Great Pavlova Debate

Tags

Anna Pavlova, Anzac biscuit, ANZAC Day, Australasia, Australia, Bill Granger, dessert, food, Gallipoli, New Zealand, Pavlova, Pavlova Recipe, Recipe

ANZAC Cove, Gallipoli
(Image from here)

Tomorrow Australia and New Zealand recognise ANZAC Day; arguably one of the most important days in the year for most of us Australasians. It’s a day for us to reflect and remember.

I wrote about the significance of ANZAC Day for Aussies and Kiwis this time last year. (You can check it out here if you’d like a refresher! There’s even a pretty good ANZAC biscuit recipe!)

So, given tomorrow’s auspicious date, and the fact that I have already written of the importance of ANZAC Day, I kind of feel it would be almost un-Australasian not to give you some sort of post that relates to the mate-ship and sibling-like rivalry that exists between Australia and New Zealand. If I were a cricket fan, I could talk about the famous underarm bowling incident of the One Day International in 1981. But I’m not. If I felt more passionately about it, I could argue that because Neil Finn hails from Te Awamutu, Crowded House is obviously a Kiwi band.  But I’m happy to share (in this matter). So that brings me, still near the top of the pile, to the great Pavlova debate. Namely, in which country did the first giant, cream and fruit filled meringue concoction originate?

To follow, without halt, one aim: that’s the secret of success. (Anna Pavlova)

Suddenly, I’m salivating…
(Image from here)

One thing is clear – the dessert was created to commemorate the great Russian prima ballerina, Anna Pavlova when she toured both New Zealand and Australia in 1926. There is, however, considerable debate around whether it was New Zealand or Australia that first created the dessert in question.

Now, I wasn’t around in 1926, so I shall have to rely on that site of all things true and accurate – Wikipedia. Apparently, ‘Keith Money, a biographer of Anna Pavlova, wrote that a hotel chef in Wellington, New Zealand, created the dish when Pavlova visited there in 1926 on her world tour‘. I have heard that this chef may have originated from Australia. This could be pure supposition.

‘Professor Helen Leach, a culinary anthropologist at the University of Otago in New Zealand, has compiled a library of cookbooks containing 667 Pavlova recipes from more than 300 sources. Her book, The Pavlova Story: A Slice of New Zealand’s Culinary History, states that the first Australian Pavlova recipe was created in 1935 while an earlier version was penned in 1929 in a rural magazine.’

I quite like former food critic, Matthew Evans‘ take on the whole issue….

People have been doing meringue with cream for a long time, I don’t think Australia or New Zealand were the first to think of doing that. (Matthew Evans)

In the spirit of the mate-ship of ANZAC Day, I propose that we share bragging rights to the creation of the pav’. What do you think?

Now, traditionally, a Pavlova is a meringue dessert with a crisp crust and soft, light inside. It is made by beating egg whites to a very stiff consistency before folding in caster sugar, white vinegar, cornflour, and sometimes vanilla essence, and slow-baking the mixture. Amazingly similar to meringue, really!

Just to be a wee bit different, today I share with you the lovely Bill Granger‘s recipe for brown sugar pav’. Trust me when I say it’s a winner. LM and I fought over it the last time we had it at Bill’s (and we don’t fight over food). It’s served with a yoghurt cream mix which makes the whole thing a fabulously caramel-ly offering with some oh-so slightly tart scrummy stuff on top. Bill serves his with strawberries. I prefer mine with rhubarb…

Bill’s Brown Sugar Pavlova
(Image from here)

Pavlova with brown sugar and strawberries
(serves 8-10)

Bill likes his meringues to be old-fashioned and gooey in the middle, rather than bright white and explosive. Pavlova is traditionally a summery dessert, but this one, with its warmer colouring, also works beautifully in winter, with Bill suggesting torn figs instead of strawberries.

Ingredients

6 egg whites
¼ tsp cream of tartar
1 tsp vanilla extract
230g caster sugar
80g soft brown sugar
1 tbsp cornflour
2 tbsp arrowroot
2 tsp white vinegar

To serve 
300ml whipping cream
150g Greek yoghurt
500g strawberries, hulled and halved
1–2 tablespoons honey

Method

1 Preheat the oven to 200°C/Gas 6. Draw a 20cm circle on a sheet of baking paper and place the paper on a large baking tray.

2 Beat the egg whites with the cream of tartar and vanilla until stiff peaks have formed. Add the caster sugar and brown sugar, a tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy. Stir in the cornflour, arrowroot and vinegar.

3 Pile the mixture into the circle on the paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130°C/Gas ½. Bake for 1hr 20min, then turn off the oven, prop the door ajar and leave the Pavlova inside until completely cooled.

4 To serve, lightly whip the cream and yoghurt together and spread over the Pavlova. Toss the strawberries in the honey and then arrange over the top. Serve immediately.

Yum!

The Gluten Debate

Tags

Autoimmune Protocol, Cousins, Family, Genetics, Giving up gluten, Gluten intolerence, Health, Inflammation, New Zealand, Skin Problems

Cousins…
I’m the bossy one forcing a hug…
(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

It’s been a bit of a mad time here at Casa TSL. We are well on the way to getting the house organised to sell. And then, last week, we were advised that my Dad was having surgery to have his thyroid removed. And, as resilient and invincible as my Dad is, I kind of felt a trip to New Zealand was required. So, while LM toiled away here, I flew back to Auckland for a few days.

I’m so glad I did. I got to spend some lovely time with both my Mum and Dad. And, my Dad remains resilient and invincible.

There’s something about BIG life events, isn’t there? Weddings, funerals, health scares – they all bring family together. And, this trip home was no exception. I caught up with my favourite cousin (I’m pretty sure none of my other cousins read this blog, so I should be safe!). It was just fab’ to see him. It’s been too long between drinks.

Cousins (Take II)
(Image by TSL)

We had a good old chin-wag. And, I learnt something. The skin issues that have plagued me for years, and lead me to the Autoimmune Protocol, extend beyond my immediate family. My cousin suffers from similar problems. POWERFUL genes, these TSL genes!

Any-who, we talked a lot about gluten. And I can drone on about the nasty effects of gluten for a long time. I’m almost evangelical about it. You know how when smokers give up cigarettes, they often become the staunchest and most vocal anti-smokers? Well, that’s me about the evil effects of gluten. I was the bread-loving queen. Even now, the idea of artisan, sourdough has me salivating. But no more for this girl.

After 23 years of trying to get rid of my skin issues, not one doctor suggested that gluten could be the problem. And giving up gluten was all it took to clear everything up almost completely.

And, then I learnt about all the other side effects that can be caused by gluten.

So now, I think everyone should give up gluten for 30 days – just to see how they feel. If there’s no change, well – no harm done. But, if you feel better; if your skin is clearer; if your brain loses its fog; if your joints stop aching – then gluten may well be the culprit. Isn’t it worth it just to see?

Could you be sensitive to gluten?

Gluten is a large molecule. It’s very abrasive to the lining of our gastrointestinal tract. And, it’s impossible for us to digest.

Whenever you consume foods with gluten such as wheat, oats, barley or rye, you risk damaging the lining of your gastrointestinal tract. In fact, the more gluten you eat, the greater the risk. Something to think about when the norm for many is cereal for breakfast, a sandwich for lunch and pasta for dinner… Once your gut lining has been damaged, you set yourself up for intestinal permeability which can then lead to all sorts of food sensitivities, skin problems, brain fog, depression, and many autoimmune conditions.

Something to think about?

The best way to go gluten-free is to shop the periphery of your supermarket. Ignore the lure of all the processed gluten-free options. Sure, you may lose the gluten, but the other highly processed ingredients aren’t doing you any favours either. Rather, try adding in plant-based foods. It’s amazing what you can do with vegetables when you start experimenting. Ever tried zucchini noodles? 

Gluten Sensitivity Warning Signs

These are a number of common potential warning signs that gluten is not your friend. Here are a few of them:

• Unexplained skin rashes – eczema, acne, psoriasis may be greatly relieved by eliminating gluten from your diet
• Migraines and headaches – A recent study showed that 56% of people diagnosed with migraine headaches had an underlying gluten sensitivity. When gluten was removed from their diet, their migraines resolved.
• Brain fog – In some people, gluteomorphines found in gluten, can act like morphine causing brain fog. ‘A clearer mind’ is a common benefit reported after people have removed gluten from their diet.
• Depression – Gluten can affect your body’s ability to absorb certain important nutrients (things like B vitamins, iron, vitamin D, omega 3 fatty acids and zinc). These nutrients are essential for both mood and brain health.
• Joint pain – The body sees gluten as the enemy and attacks. This forms immune complexes that, in some, can settle in the joints causing swelling, pain and inflammation.

Not yet convinced? A couple of the more compelling recent reads are:-

Wheat Belly by William David, MD

Grain Brain by Ron Perlmutter, MD

Has anybody else experienced health wins by giving up gluten?

Mango, Passion Fruit & Coconut Eton Mess (TSL-Style)…

Tags

Australia Day, Bill Granger, Dairy Free, dessert, Elizabeth Hurley, Eton Mess, Gluten Free, Mangoes, Meringue, Paleo, Pavlova

Mango, Passion Fruit & Coconut Eton Mess (TSL-Style)
(Image by TSL)

I have always been attracted to Australians and Australia. (Elizabeth Hurley)

Really, Liz? First, there was the jerky comment, and now this? Did you have to…?

I am not an Australian. I’m not saying it will never happen. But, I’m not one yet. And, I do love my adopted country. At least, most of the time, I do. So, given yesterday was Australia Day, it would have been a tiny bit wrong not to recognise it somehow.

As it happens, I’ve never really understood the fascination with lamingtons. And, the old traditional Aussie meat pie is also out because I can’t do gluten. But, I do love a good Pavlova. I’ve even posted about the great Pavlova debate before. That post included Bill Granger’s recipe for seriously good brown sugar Pavlova. It’s caramel-y and yummy. And, he serves it with a yoghurt cream – just that tiny hit of sour really makes a difference.

But our dietary habits have changed a little here at Casa TSL since that post. No gluten. Very little dairy (especially not the cow juice variety). Not a lot of sugar. Time to experiment…

The thing with experiments is that sometimes they don’t work out the way you want expect them to. So, when my meringues failed to reach the lofty heights that I desired* (frankly, they were more macaroon-y in shape), I changed direction and created an Australian take on that very British of desserts – the Eton Mess.

Mango, Passion Fruit & Coconut Eton Mess (TSL-Style)
Hand Model – TSL’s little sister 
(Image by TSL)

I figure it kind of still works for multi-cultural Australia on the country’s national day – an English dessert, made by a Kiwi of Anglo-German heritage, living in Sydney, with mangoes from Queensland bought from a Greek grocer…

And, despite the less-than-stellar meringues, my Eton Mess tasted pretty fab’!

• Servings: 8
• Time: 3 Hours - give or take, including assembly but not including refrigeration of coconut cream
• Difficulty: easy
• Print

(Image by TSL)

Ingredients

For the Meringues/Macaroon-y Thingys

1/2 cup desiccated coconut
3 large egg whites (freshest possible!)
pinch of salt
1/2 cup coconut sugar
2 teaspoons arrowroot powder
1/2 teaspoon vanilla
1/2 teaspoon white vinegar

For the Coconut Cream

2 cans full-fat coconut cream (refrigerated overnight)
1 teaspoon coconut sugar
1 teaspoon vanilla

For the Mango-Passion Fruit

2 large mangoes
6 passion fruit

Method

1) Preheat your oven to 150°C/300°F. Line a baking tray with baking paper. I traced 6 circles around the base of a large mug onto the paper. They were to be the templates for my meringues (or macaroons if they flop like mine!). You could equally do one big meringue of about 20cm in diameter.

2) In a dry pan, toast your coconut desiccated coconut until it starts to turn golden brown

3) Ensure the bowl and beater of your mixer is clean and dry (Fat is the enemy of egg whites – running a paper towel dipped in vinegar around your bowl will fix that!). Whisk your egg whites with a pinch of salt for about 8 – 10 minutes until glossy and thick. With the mixer on high, add the coconut sugar one tablespoon at a time. Then, slowly add the arrowroot, vinegar and vanilla. Gently fold in the toasted coconut.

4) Spoon your meringue mixture onto your prepared baking paper. Place the tray into your oven immediately reduce the temperature to 120°C/250°F. Bake for one hour. Turn the oven off and leave the meringues in the oven to cool completely. NB – your meringue will be browner than usual due to the use of coconut sugar.

For the Mango – Passion Fruit

5) Peel and chop the two mangoes into a medium bowl. Add pulp of passion fruit. Stir and refrigerate until ready to assemble.

For the Whipped Coconut Cream

6) Refrigerate mixing bowl for five minutes before use.

7) Open the refrigerated cans of coconut milk. The cream will have separated from the milk. Carefully scrape out the cream into your mixing bowl. Add the vanilla and coconut sugar. Whip the cream until fluffy.

Assembly

8). Distribute half the fruit mixture into the base of your serving glasses. Repeat with half the whipped cream. Crumble half the meringues over the top of your mixture. Repeat. Place in the fridge until ready to serve.

E N J O Y !

*I suspect my eggs weren’t quite fresh enough. But, it could also have been that coconut sugar is quite coarse. Perhaps, next time I might blitz it in the food processor first.

An Introduction to ANZAC Day from a Kiwi Living in Australia

Tags

ANZAC, ANZAC Biscuits, ANZAC Bridge, ANZAC Cove, ANZAC Day, Australia, Baking, food, Gallipoli, History, New Zealand, Recipe, Sydney, Travel, Turkey

ANZAC Cove, Gallipoli
(Image sourced from here)

We’re a proud couple of nations, down here at the bottom of the world. We’re geographically isolated from the rest of our Commonwealth family. As a result, we’re both pretty independent and don’t like being told what to do. We’re often lumped together, even though in many ways we’re quite different. We’re fiercely competitive, and yet – like siblings – we stand up for each other (just don’t ask us who first created the Pavlova!). We both pride ourselves on our loyalty, humour and ‘mate-ship’. And, we both remember the ANZACs every year on 25 April.

ANZAC Day commemorates the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War. (ANZAC stands for Australian and New Zealand Army Corps.) The Australian and New Zealand forces landed on Gallipoli, Turkey on 25 April, 1915 and met fierce resistance from the Ottoman defenders. What had been planned as a bold stroke to knock Turkey out of the war quickly became a stalemate, and the campaign dragged on for eight long and gruelling months. At the end of 1915 the allied forces were evacuated, after both sides had suffered heavy casualties and endured great hardships. Over 8,000 Australian and almost 3,000 New Zealand soldiers had been killed. News of the landing on Gallipoli made a profound impact on both New Zealanders and Australians at home, and 25 April soon became the day on which we remembered the sacrifice of those who had died in the war.

Although the Gallipoli campaign failed in its military objectives, the Australian and New Zealand actions during the campaign left us all a powerful legacy. The creation of what became known as the ‘ANZAC legend’ became an important part of the identity of both nations, shaping the ways they viewed both their past and their future. The pride the original ANZACs took in their name endures to this day.

Anzac Day now promotes a sense of unity, perhaps more effectively than any other day on the national calendar. People whose beliefs may be widely different share a genuine sorrow at the loss of so many lives in war, and a real respect for those who have endured warfare on behalf of the two countries we live in. Rather than diminishing with time, today the number of Australians and New Zealanders attending Anzac Day events in New Zealand, Australia and at Gallipoli, is increasing. For most, the day is an occasion on which to formally pay tribute and to remember.

ANZAC Bridge, Sydney
(Image sourced from here) 

The ANZAC Bridge, a most gorgeous cable stayed bridge, happens to be my favourite bridge in the whole world! I love crossing the bridge, especially on a sunny Sydney day, with the harbour sparkling and views of the Sydney Harbour Bridge to my left as I approach the city…

Spanning Johnstons Bay, the ANZAC Bridge is one of Sydney’s outstanding landmarks. Opened in December 1995, at a cost of $170 million, it provides a key link between Sydney City and the suburbs to the west. Originally known as the Glebe Island Bridge, on the 80th anniversary of Armistice Day, the 11th November 1998, the ANZAC Bridge was renamed as a memorial to members from both sides of the Tasman who formed the Australian and New Zealand Army Corps – the ANZACs.

ANZAC Bridge Australian Digger
(Image sourced from here)

A four metre bronze statue of an Australian World War 1 Digger was placed on the north-western end monument on the 25th April 2000. A handful of sand from the Ari Burnu beach at Gallipoli rests under the foot of the digger as a permanent connection with comrades who fell and remain at the Gallipoli battlefield in Turkey.

The New Zealand soldier statue, placed at the south-western approach, was formally unveiled on 27th April 2008.

The ANZAC Biscuit
(Image sourced from here)

Anzac biscuits have always been associated with Australian and New Zealand soldiers in World War I. Legend says that the wives, mothers and girlfriends left at home were concerned that their fighting men were not getting food of any nutritional value, so they cooked up a recipe for treats that they would both enjoy and nutritionally benefit from.

A point of interest is the lack of eggs to bind the ANZAC biscuit mixture together. Because of the war, many of the poultry farmers had joined the services, thus, eggs were scarce. The binding agent for the biscuits was golden syrup or treacle.

Although particularly popular on ANZAC Day, these biscuits are an easy cookie to whip up at any time of the year, and are especially great for hungry boys (big or small).

ANZAC BISCUITS

Ingredients

• 1 1/4 cups plain flour, sifted
• 1 cup rolled oats
• 1/2 cup caster sugar (‘superfine‘ sugar for my North American readers!)
• 3/4 cup desiccated coconut
• 2 tablespoons golden syrup (or treacle)
• 150g unsalted butter, chopped
• 1/2 teaspoon bicarbonate of soda

Method

Preheat oven to 170°C. Place the flour, oats, sugar and coconut in a large bowl and stir to combine. In a small saucepan place the golden syrup and butter and stir over low heat until the butter has fully melted. Mix the bicarbonate of soda with 1 1/2 tablespoons water and add to the golden syrup mixture. It will bubble whilst you are stirring together so remove from the heat. Pour into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls and place on baking trays lined with non stick baking paper, pressing down on the tops to flatten slightly. Bake for 12 minutes or until golden brown.

(Recipe sourced from Taste.com)

They shall grow not old, as we that are left grow old;
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them. (from ‘For the Fallen’ by Laurence Binyon (1869–1943))