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  

Mancunians Queue for Brunch at Federal

Mancunians Queue for Brunch at Federal

Five years ago, New Zealander Jon Perry and Portuguese Claudio Ribeiro co-founded the Antipodean coffee bar, Federal in Manchester’s Northern Quarter. A second café has recently opened in the city’s Deansgate…