Piece of Cake LA

Times food writer Amy Scattergood introduces Americans to the humble pavlova: “a dessert with an unexpected, rustic elegance.” As well as providing a step-by-step recipe, Scattergood details the historical and cultural background of the iconic Australasian pudding. “Now the national dessert of both [New Zealand and Australia], the Pavlova has come down to us as a kind of edible symbol, not only of balletic art, but of colonial ingenuity. Unlike its ornate meringue cousin the vacherin, a beautiful if rather fussy dessert, the Pavlova is composed of a free-form meringue upon which whipped cream and fresh fruit are piled with lovely abandon. That’s it.”


Tags: Los Angeles Times  Pavlova  

Grace Stratton an InStyle Badass Woman for 2019

Grace Stratton an InStyle Badass Woman for 2019

Nineteen year old kiwi Grace Stratton, founder of accessible fashion website allisforall.com (AIFA), has been recognised as one of American InStyle magazine’s 50 Badass Women for 2019 https://www.instyle.com/celebrity/50-badass-women-2019 – a…