Cookbook talk:Pavlova

Page history from en:Pavlova * (cur) (last). . 01:13, 1 Feb 2004. . Gentgeen (minor change to announce that the last edit was a transwiki move of the recipe to wikibooks) * (cur) (last). . 01:12, 1 Feb 2004. . Gentgeen * (cur) (last). . 13:17, 19 Jan 2004. . 80.225.12.253   * (cur) (last). . M 22:52, 22 Dec 2003. . RedWolf (dab) * (cur) (last). . M 00:51, 17 Nov 2003. . Mark Ryan (fixing link away from disambiguation) * (cur) (last). . M 14:44, 7 Nov 2003. . Moriori (tidy) * (cur) (last). . M 17:59, 6 Nov 2003. . Moriori (add info) * (cur) (last). . M 17:04, 13 Sep 2003. . Cyan (moving a sentence fragment) * (cur) (last). . 16:48, 13 Sep 2003. . Montrealais * (cur) (last). . M 04:28, 29 Aug 2002. . Vignaux (add NZ) * (cur) (last). . M 16:50, 2 Aug 2002. . Tarquin ( See also Cooking) * (cur) (last). . 16:48, 2 Aug 2002. . Karen Johnson * (cur) (last). . 16:45, 2 Aug 2002. . Karen Johnson * (cur) (last). . M 15:02, 2 Aug 2002. . 64.12.96.232   * (cur) (last). . M 15:01, 2 Aug 2002. . 64.12.96.232   * (cur) (last). . 14:56, 2 Aug 2002. . 210.54.160.211

Discussion copied from en:Talk:Pavlova

Does anybody else dispute the sentence "Pavlova is rarely made at home in Australia or New Zealand today"? In New Zealand, virtually every pavlova I have had the pleasure of eating was home made. - GaryW 20:21 Mar 28, 2003 (UTC)

I agree! Supermarket pavlovas - yuck. Piha 21:29, 24 Aug 2003 (UTC)


 * I think supermarket pavlovas are nice! :-) and a hell of a lot easier.


 * Do other countries have them? The article doesn't really emphasise NZ/Aussie thing. Tristanb 12:38, 4 Sep 2003 (UTC)
 * Not sure, but I just had Christmas dinner with a Californian visitor who'd never seen one before. Securiger 12:18, 30 Dec 2003 (UTC)

The NZ/Australian origin of the Pavlova is an interesting question. As far as I can tell, New Zealand can certainly claim credit for the name "pavlova". But, and it is a big but, the "pavlova" that was created in 1926 in New Zealand is not the same thing as the "pavlova" that was created by Bert Sachse in Perth in c. 1935. The New Zealand "pavlova" contained gelatine. The Aussie "pavlova" does not. There are probably other, more significant differences. The point is that when the world says "pavlova" nowadays, it means the entity that had its origin in Australia, not the entity that had its origin in New Zealand. So, it is an Australian recipe. I think we Aussies are being more than generous in allowing our Kiwi cousins to claim credit for coming up with the name - but only the name. JackofOz 06:35, 18 Dec 2003 (UTC)

Weight
I have modified the weight reference from 9oz. to 250g (9 oz.). Firstly, this is a New Zealand and Australian recipe so units that will generally be used by most New Zealands and Australians should predominate. This would be grams not ounces. As far as I can tell (being new to Cookbook) there is no policy requiring that American units predominate. Secondly and more importantly, 250g (9 oz.) was the original recipe. Without discussion, Eadmund remove the 250g completely. This is unacceptable IMHO and should not be repeated without discussion. Nil Einne 12:17, 25 April 2006 (UTC)

Pavlova in the U.S.
Pavlova isn't sold here in the U.S.. I only found out about it after randomly trawling through h2g2.com.


 * Lucky for you, we have a recipe here for making it then, eh? Webaware talk 03:33, 11 April 2007 (UTC)