This Week’s Theme: Cakes
Photographer, food blogger, and writer, Christina Soong, of HungryAustralian.com, made and photographed this delightful raspberry and pomegranate version of a dessert associated with Australia: Pavlova. She also shares how to make it! Notice how along with the egg white pavlova layers being round, so too are the fresh berries.
Being born in Australia I feel like I had the best of both words: Asian parents who were obsessed with food, combined with the astonishingly good produce and food we enjoy in Australia.
…My mum or dad cooked dinner from scratch every night we were home except for Fridays, when we ate out or had takeaway. It was an idyllic childhood in many ways.
I am not a food snob: I’m just as happy eating a $3 bowl of noodles in an open air hawker centre in Asia as I am dining on 15 courses at the most expensive restaurant in town.
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. …The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years. …After research by Andrew Wood and Annabelle Utrecht suggested the dessert originated in the United States and was based on an earlier German dish.
Inspiration for Today
“I really believe that if the political leaders of the world could see their planet from a distance of 100,000 miles their outlook could be fundamentally changed. That all-important border would be invisible, that noisy argument silenced. The tiny globe would continue to turn, serenely ignoring its subdivisions, presenting a unified facade that would cry out for unified understanding, for homogeneous treatment. The earth must become as it appears: blue and white, not capitalist or Communist; blue and white, not rich or poor; blue and white, not envious or envied.
— Michael Collins, Gemini 10 & Apollo 11 astronaut