Friday, 26 October 2012


Would you have ever guessed that you could find kangaroo meat in Kingston?! Yep, you can get it at the Pig & of course we had to make the trip to that end of town for a $20 piece of tenderloin...a small piece. But hey, have YOU ever eaten kangaroo??

 Of course, we also had to have some "Shrimp on the barbie"

And practice our Aussie accents:

To drink, WolfBlass of course:)

But the highlight? Pavlova! Fun fact: Pavlova was created to honour the Russian ballerina Anna Pavlova during her visit in the 1920's. Both Australia and New Zealand lay claim to the birthplace of this dessert.....I figure I will support both claims, and make it again when we 'land" in New Zealand.
Note the fingers on the right side of the photo......

6 to 8 servings


  • 6 Egg whites, room temperature 
  • pinch of Salt
  • 1 1/2 cups sugar 
  • 1 tbsp Cornstarch 
  • 2 tsp Vinegar 
  • 1 tsp Vanilla
  • 2 cups Whipped cream 
  • 3 cups fresh fruit  


  1. Preheat oven to 300°F. Line a baking sheet with parchment or wax paper, and use a plate or pie tin to draw a 9-inch circle in the middle of the paper with a pencil. Turn the paper over so the circle is on the bottom.
  2. Add the egg whites and salt to the bowl of an electric mixer and beat on high until the whites form soft peaks, about 1 minute. With the mixer still running, slowly add the sugar and beat on high for another minute or so until the whites hold firm, shiny peaks.
  3. Remove the bowl from the mixer and sift the cornstarch over the beaten whites. Add the vinegar and vanilla and gently fold them all into the whites with a spatula.
  4. Scoop the meringue into a pile in the circle on the parchment paper and smooth them out with a spatula. Use the spatula to make a gentle depression in the middle of the meringue.
  5. Reduce the oven heat to 250°F. Place the meringue in the oven and bake for about 1 hour 15 minutes. Turn off the oven, leave the door closed and let the meringue cool completely in the oven.
  6. Carefully remove the pavlova from the baking sheet and center it on a serving platter. Spread the top evenly with whipped cream and arrange fruit nicely on the top. To serve, cut into wedges.

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