Month: April 2013

Deliciously Sweet Pavlova


The Humble desert “Pavlova” is a firm favourite in our household. Zoe and Olivia are happy to whip one up and even happier to deftly consume in one sitting .

Once you have followed a few cooking rules, you too can comfortably make a pavlova. Sadly I see many recipes with very high oven temperatures, which a desert like pavlova, does not tolerate for the complete cooking time.

1. Ensure egg whites have no traces of egg yolk,beat in a clean metal or glass bowl
2. Older egg whites give a better whipping result
3. Egg whites freeze well and become more glutinous which makes them even better for preparing meringues etc
4. Ensure egg whites are at room temperature
5. Dissolving the sugar is the key essential step – when adding the sugar beat slowly and add sugar very slowly
6. Start oven at a higher temperature of 150c, leave pavlova to cook for approximately 30 minutes, then turn down to at least 120c for the balance of 45 minutes – leave to cool in the oven overnight

Most importantly serve with fresh cream and lots of fruit like berries, mango, passionfruit and enjoy.

tropical pavlova

Simply Eggs


Welcome to my first post!!

I hope to share my love and knowledge of all food. I start today with the humble egg – I saw this cute egg cosy at Easter and thought ah ah!

The egg is the simplest and most complete food, highly nutritious and yet versatile enough for the quickest of meals but could equally star at the smartest of dinner parties

Today I started the day in a great little cafe called la Chien in Seddon, with glorious poached eggs and avocado with smoked salmon – so delicious and very satisfying

Why then do we find it so hard to cook them ? Don’t be frightened of making a great poached egg.

All you need is a fresh free range egg – remember chickens with a varied diet will always produce a better tasting product – the flavour of the egg is concentrated in the yolk.

Half fill a wide saucepan with UNSALTED water(the salt interferes with the whites setting). Add 3 tabs of white vinegar (this helps to set the whites) and bring to the boil.
Break an egg into a small bowl; if you slightly shake the egg before breaking, it will separate from the shell easily – tip gently into the pan at the point where the water is bubbling – keep the temp low as we want to cook the egg gently. Leave for a couple of minutes until the white is set – remove with a slotted spoon – trim if necessary and serve.

Eggs served in the middle eastern style are hugely popular and I include a link for a recipe.

Also check out Michel Roux “Eggs ” a fabulous little cookbook and a charming chef I had the privilege to meet at Melbourne Master class some years ago.

shakshuka eggs