The egg whites glistened in the bowl.
The whisk thrashed air and sugar through the mix, turning the clear liquid into a silky white foam.
Heat made it hard on the outside and soft in the middle.
Whipped cream, passion fruit, and banana made it Pavlova.
The transformation was complete.
Why contentious? Get an Australian and a New Zealander in a room and ask them — both will claim the Pavlova was invented in their country.
Food writer, TV personality, and all-round food celebrity Matt Preston wrote,
Sure, Australian chef Bert Sachse, from Perth’s Esplanade Hotel, might have made this…
I wasn’t sure she liked me until she leaned across the table and smirked,
Don’t order the ‘special’ here!
I looked at her, then the waiter,
I’ll have the special.
She swallowed nervously. He returned to the kitchen.
I heard a muffled voice through the door,
“Cookie, prepare the harness?”
Copyright © Damian Clarke 2020.
On Medium, Damian Clarke writes for The Bad Influence and An Idea, 97 Things I Learned as a Stay-at-Home Dad and Our Albion. In the outside world, he writes for The Fifth Estate, The Green List, various other publications from time-to-time, and a range of corporate clients.
Did you miss last week’s Thrifty Words challenge?
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I spend a lot of time crafting written messages, video scripts and speeches for large and small businesses. Many of them have a clear idea of what they want to say to the world. Some of them are aware of the context of their messages and how their business is, or could be, perceived by an audience. But some give no thought at all to the context in which their message will be received.
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I’m a writer and publisher working in Sydney, Australia and London, UK. I specialise in finance, technology, insurance, property, medicine and sustainability.