RecipeMuncher

Pavlova sits in the Australian culinary pantheon alongside vegemite and a barbecue, as a food that we really feel is our own (please ignore any Kiwis that try and argue the toss on this one). It seems as if everyone has a mother or a grandmother or an aunt who makes the best pavlova ever. There are dry pavlova shells for sale in the supermarket, alongside towering pre-made pavlovas (both horrible). There are battles within families between the purists who would never put anything other than eith (...)