Latest news with #Pavlova
Sydney Morning Herald
04-08-2025
- Business
- Sydney Morning Herald
Celebrities boost $130 million ‘Come and Say G'day' global tourism campaign
Australia's federal tourism marketing body has enlisted a star-studded cast to drive more international travellers to local shores in a new $130 million advertising campaign. Celebrity chef Nigella Lawson serves Pavlova at a winery lunch in Margaret River while wildlife conservationist-turned-television star Robert Irwin helps an American recover their phone which was stolen by an emu in a new three-minute film, which also features well-known figures in different target markets across the world. The campaign forms part of a plan to continue growing tourism revenue in Australia, with an expected record 10 million visitors in 2026, and hopes to grow that number to 11.8 million by 2029. Money spent by visitors totalled $52.6 billion in the 12 months ending in March this year according to Tourism Australia research, helping create more jobs and grow Australia's economy off the back of the successful first iteration of the 'Come and Say G'day' campaign in 2022, this time created by New York-based ad firm Droga5, founded by Australian David Droga. Bespoke campaigns for different markets will be rolled out this week. China is first, featuring actor Yosh Yu, before India later this month, with cricket legend Sachin Tendulkar's entrepreneur daughter Sara featuring. The campaign will then roll out to the United States, United Kingdom, Japan and Germany in September. Ruby the Roo makes a big return, though not voiced by actor Rose Byrne this time. There is also a reference to Paul Hogan's infamous 1984 'throw another shrimp on the barbie' line, also from a past tourism campaign. Trade Minister Don Farrell said the new campaign would help boost the economy and is confident it will be a 'smash', coming off the back of the success of the first global 'Come and Say G'Day' campaign, which launched in 2022 and was created by ad agency M&C Saatchi.
The Age
04-08-2025
- Business
- The Age
Celebrities boost $130 million ‘Come and Say G'day' global tourism campaign
Australia's federal tourism marketing body has enlisted a star-studded cast to drive more international travellers to local shores in a new $130 million advertising campaign. Celebrity chef Nigella Lawson serves Pavlova at a winery lunch in Margaret River while wildlife conservationist-turned-television star Robert Irwin helps an American recover their phone which was stolen by an emu in a new three-minute film, which also features well-known figures in different target markets across the world. The campaign forms part of a plan to continue growing tourism revenue in Australia, with an expected record 10 million visitors in 2026, and hopes to grow that number to 11.8 million by 2029. Money spent by visitors totalled $52.6 billion in the 12 months ending in March this year according to Tourism Australia research, helping create more jobs and grow Australia's economy off the back of the successful first iteration of the 'Come and Say G'day' campaign in 2022, this time created by New York-based ad firm Droga5, founded by Australian David Droga. Bespoke campaigns for different markets will be rolled out this week. China is first, featuring actor Yosh Yu, before India later this month, with cricket legend Sachin Tendulkar's entrepreneur daughter Sara featuring. The campaign will then roll out to the United States, United Kingdom, Japan and Germany in September. Ruby the Roo makes a big return, though not voiced by actor Rose Byrne this time. There is also a reference to Paul Hogan's infamous 1984 'throw another shrimp on the barbie' line, also from a past tourism campaign. Trade Minister Don Farrell said the new campaign would help boost the economy and is confident it will be a 'smash', coming off the back of the success of the first global 'Come and Say G'Day' campaign, which launched in 2022 and was created by ad agency M&C Saatchi.
Boston Globe
22-07-2025
- General
- Boston Globe
Recipe: When you need a show-stopping dessert, make pistachio Pavlova with cream and berries
3. Set the meringue on a platter. Spoon the whipped cream in the center and top with the berries. Sprinkle with the remaining 1 1/2 tablespoons chopped pistachios and garnish with mint leaves. 2. In a chilled mixer bowl, beat the cream and sugar until very soft peaks form. To prevent overwhipping, beat the cream slightly, then remove the bowl from the stand and whisk with a hand whisk until the cream is just soft. 1. In a small bowl, mix the sugar and orange rind with your fingers until the sugar is saturated with orange oil. 8. Bake the Pavlova for 10 minutes. Without opening the oven door, turn the temperature down to 225 degrees. Continue baking for 70 minutes, or until the outside is crisp and the center feels slightly soft when pressed gently with a finger. Turn the oven off. Leave the meringue inside. Let the meringue cool completely, undisturbed, with the oven door closed, for 3 to 4 hours, or overnight. Assemble just before serving. 7. Mound the meringue into the center of the parchment paper. Shape it into a high oval. With an offset spatula or the back of a large spoon, starting from the center, spread the meringue outward to create a shallow indentation in the center with higher sides. At this point it should be 10 to 12 inches long. 6. With the mixer on medium speed, beat in the cornstarch mixture. Mix for 30 seconds. Remove the bowl from the mixer stand. Use a rubber spatula to fold in the pistachios. 5. Turn the speed to medium-low. Add the sugar in 2 tablespoon additions with about 15 seconds between each addition. When all the sugar has been added, turn the speed to medium. Set a timer for 15 minutes. Beat for 15 minutes, or until the meringue is glossy and forms stiff peaks. Dip an index finger into the meringue and rub it between your finger and thumb. If it feels gritty, continue to beat for 3 to 5 minutes more, or until it feels perfectly smooth. 4. In an electric mixer with the whisk attachment, beat the egg whites, salt, and cream of tartar on medium-high speed until they form soft peaks. 3. Place the pistachios in a zipper sandwich bag and seal the bag. With rolling pin, tap them gently to break them into small pieces. Set aside 1 1/2 tablespoons for sprinkling on the finished Pavlova. 1. Place a rack on the bottom shelf of the oven. Set the oven at 300 degrees. Line a rimmed baking sheet with parchment paper. With a pencil, draw or trace a 10-to-12-inch-long oval on the paper and turn it over. (If you have a platter close to that size, you can trace its outline.) When the summer occasion calls for a show-stopping dessert, you'll hit your target with Pavlova. A favorite dessert in Australia, New Zealand, and the British Isles, this ethereal confection is made from meringue. You beat egg whites and sugar and bake them low and slow until a crisp exterior cloaks a soft marshmallow or chewy texture inside. Because the meringue base is so sweet, the traditional topping is barely sweetened whipped cream and tart fruits. In this version, roasted pistachios are folded into the meringue and the cream is flavored with a little orange rind. To be successful you need to follow a few rules. They're not complicated, they just demand extra attention. Eggs, no matter what the carton says, vary in size. The most accurate way to measure the whites is by volume. You need 1/2 cup. Also, be sure to use superfine sugar, also known as baker's sugar, bar sugar, or caster sugar. If you can't find it, it's easy to make yourself by whirring granulated sugar in a blender (5 seconds) or in a food processor (about 1 minute). To build proper structure so the meringue holds its shape, take extra care to note the mixer speed at various stages. Cream of tartar helps stabilize the egg whites and contributes to increased volume and glossiness. Cornstarch is an additional stabilizer, but also contributes to the texture of a crisp crust with a softer center. Finally, to keep the meringue from cracking or collapsing during baking, don't open the door if you can help it, since sudden subtle changes of temperature during and after baking keep the meringue from holding its structure. Even with all these rules, Pavlova, named for the early 20th-century Russian ballerina Anna Pavlova, is a forgiving dessert and invites improvised toppings. Grab those local strawberries while they last or add berries or stone fruits as they come into season. A few flourishes like mint or chopped nuts make this an applause-worthy ending to a special meal. Serves 8 When the summer occasion calls for a show-stopping dessert, you'll hit your target with Pavlova. A favorite dessert in Australia, New Zealand, and the British Isles, this ethereal confection is made from meringue. You beat egg whites and sugar and bake them low and slow until a crisp exterior cloaks a soft marshmallow or chewy texture inside. Because the meringue base is so sweet, the traditional topping is barely sweetened whipped cream and tart fruits. In this version, roasted pistachios are folded into the meringue and the cream is flavored with a little orange rind. To be successful you need to follow a few rules. They're not complicated, they just demand extra attention. Eggs, no matter what the carton says, vary in size. The most accurate way to measure the whites is by volume. You need 1/2 cup. Also, be sure to use superfine sugar, also known as baker's sugar, bar sugar, or caster sugar. If you can't find it, it's easy to make yourself by whirring granulated sugar in a blender (5 seconds) or in a food processor (about 1 minute). To build proper structure so the meringue holds its shape, take extra care to note the mixer speed at various stages. Cream of tartar helps stabilize the egg whites and contributes to increased volume and glossiness. Cornstarch is an additional stabilizer, but also contributes to the texture of a crisp crust with a softer center. Finally, to keep the meringue from cracking or collapsing during baking, don't open the door if you can help it, since sudden subtle changes of temperature during and after baking keep the meringue from holding its structure. Even with all these rules, Pavlova, named for the early 20th-century Russian ballerina Anna Pavlova, is a forgiving dessert and invites improvised toppings. Grab those local strawberries while they last or add berries or stone fruits as they come into season. A few flourishes like mint or chopped nuts make this an applause-worthy ending to a special meal. MERINGUE 2 teaspoons cornstarch 1¼ teaspoons distilled white vinegar ½ cup peeled dry-roasted, unsalted pistachio nuts ½ cup eggs whites, at room temperature (from 4 to 5 large eggs) Pinch of salt ½ teaspoon cream of tartar 1¼ cups superfine sugar 1. Place a rack on the bottom shelf of the oven. Set the oven at 300 degrees. Line a rimmed baking sheet with parchment paper. With a pencil, draw or trace a 10-to-12-inch-long oval on the paper and turn it over. (If you have a platter close to that size, you can trace its outline.) 2. In a small bowl, mix the cornstarch and vinegar together. 3. Place the pistachios in a zipper sandwich bag and seal the bag. With rolling pin, tap them gently to break them into small pieces. Set aside 1 1/2 tablespoons for sprinkling on the finished Pavlova. 4. In an electric mixer with the whisk attachment, beat the egg whites, salt, and cream of tartar on medium-high speed until they form soft peaks. 5. Turn the speed to medium-low. Add the sugar in 2 tablespoon additions with about 15 seconds between each addition. When all the sugar has been added, turn the speed to medium. Set a timer for 15 minutes. Beat for 15 minutes, or until the meringue is glossy and forms stiff peaks. Dip an index finger into the meringue and rub it between your finger and thumb. If it feels gritty, continue to beat for 3 to 5 minutes more, or until it feels perfectly smooth. 6. With the mixer on medium speed, beat in the cornstarch mixture. Mix for 30 seconds. Remove the bowl from the mixer stand. Use a rubber spatula to fold in the pistachios. 7. Mound the meringue into the center of the parchment paper. Shape it into a high oval. With an offset spatula or the back of a large spoon, starting from the center, spread the meringue outward to create a shallow indentation in the center with higher sides. At this point it should be 10 to 12 inches long. 8. Bake the Pavlova for 10 minutes. Without opening the oven door, turn the temperature down to 225 degrees. Continue baking for 70 minutes, or until the outside is crisp and the center feels slightly soft when pressed gently with a finger. Turn the oven off. Leave the meringue inside. Let the meringue cool completely, undisturbed, with the oven door closed, for 3 to 4 hours, or overnight. Assemble just before serving. TOPPING 1 tablespoon superfine sugar 1 teaspoon finely grated orange rind 1½ cups heavy cream 5 cups strawberries, blueberries, blackberries, or raspberries, or a mix of all the fruits Leaves from a few sprigs fresh mint (for garnish) 1. In a small bowl, mix the sugar and orange rind with your fingers until the sugar is saturated with orange oil. 2. In a chilled mixer bowl, beat the cream and sugar until very soft peaks form. To prevent overwhipping, beat the cream slightly, then remove the bowl from the stand and whisk with a hand whisk until the cream is just soft.
Yahoo
11-05-2025
- General
- Yahoo
This perfectly baked, few-ingredient Pavlova cake will be the star of the season
A classic Pavlova is one of the most basic yet elegant and delicious desserts you can make. It has it all: it is visually stunning, with incredible taste and texture, and it's naturally gluten-free! But there are so many recipes out there, and it can be hard to know which one to follow. This is the best pavlova recipe because it avoids the common problems others encounter, such as cracks and browning. Many recipes lead to cracked pavlovas or ones that break apart, it´s a big no! With this recipe, you get a perfectly white, crack-free pavlova every time, topped with luscious whipped cream and summer berries. Garnish with fresh mint, and you have the most delicious dessert ever. Making Pavlova cake is not difficult and doesn't take much time; however, like most meringue-based recipes, it requires attention, accuracy, and a bit of practice. Meringue only uses a few ingredients you probably already have at home: mainly egg whites and sugar. Egg whites have a unique way of holding structure when air is whipped into them, but if there is any fat (e.g., egg yolk), it will fail. So, first things first, you need to be careful when separating your egg whites from the egg yolks. I personally get better results from using fresh, whole eggs and separating them than from using store-bought egg whites in cartons. The egg whites must also be at room temperature and not cold from the fridge. We need a little acid (no need for cream of tartar; a few drops of lemon juice or vinegar work fine), and we need to whip the egg whites and sugar together slowly. I'll tell you more below. We bake meringue low and slow, and let it dry out and cool while still in the oven with the door slightly open. Those are my key tips for the best meringue cake ever! Not sure what to do with leftover egg yolks? You must try my ultimate Crème brûlée recipe. You will need only a handful of ingredients to make pavlova: egg white, sugar, and some acid, e.g., cream of tartar or lemon juice. For a printable recipe card, visit the original Pavlova Cake recipe. Now, how to make it? Preheat your oven to 195°F (90°C), no fan. Yes, it is low! A low oven temperature is crucial for making the best meringue. Prepare a baking tray by lining it with parchment paper or a silicone baking mat, and attach the whisk to your stand mixer. If you are using cream of tartar as your acid, add it to the bowl of your stand mixer along with the room-temperature egg whites. If you are using lemon or vinegar as your acid, you will be adding it later. Begin whisking the egg whites on low speed at first to build a good structure. If using vinegar or lemon juice, wait until the egg whites are foamy before adding one of them. Once the egg whites are foamy, increase the speed to medium/high and start adding the superfine sugar. Add one tablespoon at a time and wait for it to be incorporated before adding the next one. This will take some time; be patient. Once you have added all the sugar, turn the speed up to high and whip the meringue until it becomes thick, glossy, and holds stiff peaks. Turn the mixer off and rub a small amount between your fingers. It should be smooth, with no gritty feeling from undissolved sugar. Finally, add the vanilla extract and salt and whip for a few more seconds. Gently fold in the cornstarch using a rubber spatula, being careful not to deflate the meringue. Now you can decide what shape you want your Pavlova. The classic shape is a circle with a dip in the center for your fillings. But you can also make small nests to make individual mini Pavlovas. For this stage, you can transfer the meringue to a piping bag or use a spoon or spatula. If you want to make a large Pavlova cake to share, spread or pipe the meringue onto the prepared tray in an 8-inch (20 cm) circle. Use your spoon to make a shallow dip in the center. If you like, you can smooth the sides and edges with the back of a spoon or use a fork to create decorative swoops or peaks. Bake the Pavlova for 2½ hours at 195°F (90°C). After 2 hours, check if it feels dry to the touch, but avoid opening the oven before this time. Turn the oven off, but leave the Pavlova inside. Crack the door slightly open and let the oven cool down completely with the Pavlova inside it for several hours. This allows the Pavlova to dry out and prevents cracking. Wait until just before serving to fill your Pavlova cake so the meringue is as crisp as possible. Whip cold heavy cream and sifted powdered sugar together until soft peaks form. Then, add the vanilla extract and continue whipping until fluffy and pipeable. Don't let it go stiff! Spoon the whipped cream onto the Pavlova cake and decorate it with fresh berries, such as strawberries and raspberries. Garnish with a few sprigs of mint and dust over some powdered sugar. Baked meringue can last up to 2 days in an airtight container on the counter or another cool, dry place. Once filled, the Pavlova cake is best enjoyed immediately, as the cream can make the meringue go soggy over time. If you do have any leftovers, store them covered in the fridge and enjoy them within a day. You can freeze baked meringue to defrost and fill/enjoy later, although it won't be quite as crisp as it is when baked fresh. To protect its shape, freeze the meringue wrapped in foil and stored in an airtight container. You can try other fresh fruits like kiwi, mango, peach, or pineapple to make a tropical version of this Pavlova cake. Or, in winter, try some orange segments and pomegranate seeds for a festive taste, perhaps with some toasted hazelnuts, too. I also love to fill pavlova with my tangy lemon curd along with the whipped cream, to give it a citrus kick. I generally avoid adding very sweet fillings (like chocolate or caramel) as Pavlova already has a lot of sugar. If you do want to add chocolate, I recommend a light drizzle of melted dark chocolate as a garnish only. To take things up a notch, add a few drops of powder or gel food coloring at the end of the meringue mixing process to get a pretty color in your meringue. Egg size will differ in weight/size by country (e.g., a large egg in the US is smaller than a large egg in the UK), and even then, they can vary within a carton. The only way to guarantee accuracy in the ratio of egg whites to sugar is to weigh your egg whites. Wipe all your equipment with a paper towel soaked in vinegar before you start to remove any residual fat traces. So wipe out the bowl, wipe the whisk attachment, and so on. Even if there is one tiny speck of egg yolk in your egg whites, the meringue will fail. Be very careful not to pierce the egg yolk when separating the eggs. Cornstarch is not completely essential, but it is the secret to the best pavlova marshmallow center, so you should definitely include it. Don't bake anything else in the oven while you are baking the meringue, as it will add steam to the environment and affect the outcome of your pavlova cake. Allow the pavlova cake to cool and dry completely in the oven before using it. Weigh your egg whites and sugar using a digital scale for accuracy. A stand mixer will make your life easier when whipping meringue, but you can use an electric hand whisk, too. Always check that you are baking at the right temperature with a digital oven thermometer! If your oven is too hot, you will not get a perfectly white meringue with no cracks. Looking for more summer showstopper desserts to make? Try some of these next: Limoncello Tiramisu Blueberry Heaven On Earth Cake Strawberry Crunch Cake Fraisier Cake And be sure to check out my strawberry desserts roundup, too.
Yahoo
17-04-2025
- Science
- Yahoo
Explorers Found a Cave Filled With Evidence of a Lost Civilization
Explorations of a submerged passage in the Tlayococ cave in Mexico led to an undiscovered room. Within the room, cave explorers discovered bracelets sitting atop stalagmites and other artifacts from a lost civilization. The motif on the shell bracelets traces to the extinct Tlacotepehuas ethnic group, about which relatively little is known. A mapping expedition in the Tlayócoc cave in Mexico led a professional cave explorer to a hidden chamber containing shocking evidence of an extinct civilization. Yekaterina Katiya Pavlova ventured to a community in the Sierra de Guerrero to further map the Tlayócoc cave. When Pavlova and local guide Adrián Beltrán Dimas reached the bottom of the cave, having already explored all that was mapped, they opted to head into an unknown passage through a submerged entrance. The effort paid off. The passage led to a previously unseen room in which two engraved shell bracelets sat atop stalagmites, likely as an offering, according to a translated statement from the Mexican National Institute of Anthropology and History (INAH). The explorers also found another bracelet, a giant snail shell, and pieces of black stone discs similar to pyrite mirrors—all of it dated to more than 500 years ago. Archaeologists then descended on the cave, uncovering 14 total objects—three shell bracelets, a bracelet fragment, the giant snail shell, a piece of burnt wood, and pieces of eight stone discs (two of which were complete). Each of the bracelets were made from snail shells—likely a marine species—and were engraved with anthropomorphic symbols and figures. The bracelets feature S-shaped symbols known as xonecuilli, zigzagging lines,a and circles to create human faces in profile. These designs could be meant to signify deities. The archaeologista estimate that the items were left in the cave during the Postclassic period between 950 and 1521 A.D.—a time when the area was known to be populated by the now-extinct Tlacotepehaus ethnic group. 'This finding is of great relevance, since, with the study of the contextual relationship of the pieces of the cave, we can interpret symbolic notions, cultural aspects, manufacturing, and even trade,' Miguel Perez, INAH archaeologist, said in a statement, 'to characterize the pre-Hispanic societies settled in the Sierra de Guerrero.' The archaeologists determined that the stalagmites were manipulated in pre-Hispanic times to give them a more spherical finish, likely to better fit with ritual needs. 'Possibly the symbols and representations of characters on the bracelets are related to pre-Hispanic cosmogony regarding creation and fertility,' Cuauhtemoc Reyes Alvarez, INAH archaeologist, said in a statement. He added that the sealed context allows experts to understand how the ancient inhabitants may have conceived of these caves—as portals to the underworld, or as sacred spaces connected to the Earth and the divine. The black stone discs resemble others from nearby archaeological regions, such as El Infiernillo, along with ones from distant cultures like Huasteca. Historical reports say extreme cold forced people groups living in the Sierra de Guerrero (located over 7,850 feet above sea level and filled by dense pine and oak forests) to lower altitudes. Little is known about the Tlacotepheuas, other than 16th century historical mentions of their presence. The snail-shell bracelets could help tell their story. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
