Contrary to what its name might suggest, the pavlova is not a dessert of Russian origin but rather Australian. To prepare it, start by making a meringue by beating 6 egg whites with 300 g of caster sugar until stiff. Then carefully add 1 tablespoon of corn flour and 1 teaspoon of white vinegar. Roll out the meringue in a circle and bake for about 1 hour in the oven at 120°C. Beat 50 ml of very cold whipping cream, add 1 sachet of vanilla sugar then spread the cream on the circle of cooled meringue. Then sprinkle with fresh red fruits (strawberries, raspberries…).
Australian rissoles are small croquettes of plain meat or stuffed with various ingredients. Their preparation is very simple:mix 500 g of ground beef with 1 finely sliced onion, 90 g of breadcrumbs, 1 beaten egg and some Provence herbs. Mix the mixture well and form small flattened croquettes about 5 to 6 cm in diameter. Cover the rissoles with a little flour then cook them on a grill or on the barbecue for about 10 minutes on each side (a little less if you like rare meat).
Anzac biscuits are an institution in Australia. Anzac stands for Australian and New Zealand Army Corps. These very energetic biscuits were prepared during the Second World War by the wives of soldiers who went to the front. The preparation is as follows:mix 90 g of powdered sugar with ¼ teaspoon of baking soda, 100 g of flour, 100 g of rolled oats and 75 g of grated coconut. Mix everything. In a small saucepan, melt 120 g of butter with 65 g of golden syrup (or liquid honey if you don't have any), 15 ml of water and a pinch of salt. Once the mixture has melted, add it to the previous preparation and mix. Work the dough by hand then form small patties on the baking sheet covered with parchment paper. Bake the biscuits for 12 minutes at 180°C.
