Don't let the name fool you—the pavlova is a true Australian classic, not Russian. As a dessert loved Down Under for generations, it's simple to make at home. Start with a meringue base: beat 6 egg whites with 300g caster sugar until stiff peaks form. Gently fold in 1 tablespoon cornflour and 1 teaspoon white vinegar. Shape into a circle on a lined baking tray and bake at 120°C for about 1 hour. Cool completely, then whip 50ml very cold cream with 1 sachet vanilla sugar. Spread over the meringue and top with fresh berries like strawberries or raspberries.
These hearty Australian rissoles are like flavorful meat patties, perfect for barbecues. Mix 500g ground beef with 1 finely chopped onion, 90g breadcrumbs, 1 beaten egg, and Provençal herbs. Form into 5-6cm patties, dust lightly with flour, and grill or barbecue for 10 minutes per side (less for rare).
ANZAC biscuits are an Australian staple, named for the Australian and New Zealand Army Corps. Originally baked by soldiers' wives during WWII for their staying power. Combine 90g icing sugar, ¼ tsp bicarbonate of soda, 100g flour, 100g rolled oats, and 75g desiccated coconut. Melt 120g butter with 65g golden syrup (or honey), 15ml water, and a pinch of salt; stir into dry mix. Form balls on a parchment-lined tray and bake at 180°C for 12 minutes until golden.
