Australian barbecue

May 24, 2010

What do you do if there is a curfew at night? You celebrate in the daytime and this is what we did. We invited two families with their children and the 13 of us had a great time last Saturday. Starting at 1 pm gives you plenty of time, and we love it if our table can be put to good use.

We can easily sit 12 persons, and I just sneaked in on the corner. As it is Australian custom, the man has to operate the barbecue, and that’s what I did. My Weber is doing a great job. The recipes came from Italy though. I had a large piece of pork which we prepared the Italian way as “majale al rosto”. Moreover, we had, Italian “spiedini”, skewers consisting of spicy sausages, beef, bacon and sage leaves between them. All delicious stuff.

Seven teenagers and six adults around one table

And what comes at the end of an Australian barbecue? Right a pavlova, the wonderful and delicious, classical Australian dessert, especially if it has 40 Celsius outside.


We drank mostly beer but had also a couple of bottles of ‘2008 Yering Chardonnay’ from the oldest vineyard in the Yarra Valley, which they “flog” in our local supermarket at the moment (but which still costs about 12 EURO/bottle).

What a jolly good time we had.

The best Australian dessert

June 13, 2009


The Australian Pavlova

Have you heard of Pavlova? Well, for Australians that’s the stuff you want for dessert. It is wonderfully refreshing, smooth, fruity and just a delight.

Pavlova, you might think does not sound very Australian. And in fact it is not. The dessert is named to honour a Russian ballet dancer, Ánna Pávlova (Russian: А́нна Па́влова) touring Australia and New Zealand in the 1920.

Commonly referred to as “pav”, it is a cake of meringue with a crispy crust and soft inner part topped with red and blue forest fruit and some kiwis. The name is pronounced “pævˈloʊvə” unlike the name of the dancer which is pronounced “pɑːvləvə”.

The dessert is a very popular dish. It is also an important part of the Australian national cuisine. Isn’t this mazing.

However, research suggests that the Pavlova originated from New Zealand. Well, that’s no deterrent for a culinary delight.


Among friends

We had the above Pavlova on our terrace in Bangkok after a barbecue lunch with some friends. Lots of meat, salads and vegetables were consumed. Lashings of beer and wine made this consumption all the easier. But best was the company.

A recipe for Pavlova you can find on: