At Jamie Oliver we love courting controversy. Jamie likes to go toe-to-toe with politicians in the fight for food education and the war against obesity, while we like to get involved in debates about food origins.
With that in mind, to celebrate Australia Day we’re coming out in support of the nation’s claim to the Pavlova – wrong or not (until New Zealand Day, of course).
Either way, no one argues about the fact that it is the only way to enjoy meringue. Crispy on the outside, gooey in the middle, capped with cream and fruit and demolished in moments, it’s a queen among puddings. To celebrate this beautiful recipe, as well as Australia Day, we got one of our amazing food stylists, Maddie Rix, to knock up some knock-out personal pavs with delicious topping ideas.
If you always struggle to make amazing meringues, let Food Tube’s Cupcake Jemma hows you how to make perfect pavlovas every time.
Bring these flavour combos out after the barbecue and you’ll find people toasting to you alongside your great nation!
MANGO, PASSION FRUIT & PINEAPPLE
Sweet flavours all brought together and rounded out with some grated lime zest. Summery and addictive with a lovely soft texture.
STRAWBERRY, BASIL & BLACK PEPPER
It may sound strange, but the pepperiness really brings out the sweetness in the strawberries, and the basil gives it an aromatic lift and cuts through the cream. Simple but classy!
PEACH, RASPBERRY & BERRY SAUCE
If you’re celebrating somewhere cooler or want something with a little more oomph, this is the pav for you. A lovely sticky sauce, zingy raspberries and deep, sweet peach.