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Pavlova Recipe Competition
| FRI |
| 3 |
| FEB |
Until 15 April
To celebrate the centenary of Anna Pavlova making Ivy House her home we would like to invite you to submit your own personal “Pavlova-inspired” recipe to our special Pavlova recipe competition.
We are delighted to welcome internationally renowned New Zealand chef Peter Gordon as our celebrity judge.
The Controversial History of the Pavlova
No one knows who first created the dessert. In 1926 Anna Pavlova toured both Australia & New Zealand and it was following this that the name and the recipes first began to appear. There is a controversy with both Australia and New Zealand as to where it originated and both countries claim to have invented this dessert and have it as their national dish.
Keith Money, a Pavlova biographer, wrote in his 1982 book Anna Pavlova: Her Life and Art that a chef at a hotel in Wellington, New Zealand, visited by Pavlova during her tour, was inspired to create the dish by her tutu, draped in green silk cabbage roses. The basic shape of the tutu was provided by a meringue case, while the froth of the skirt's net was suggested by whipped cream. To achieve the effect of the green roses the enterprising chef used slices of kiwifruit.
The Competition
To enter the competition, please submit your own personal “Pavlova-inspired” recipe and the following information, with an optional photo of your dessert, by Sunday 15 April:
Name | Address | Phone number | Email | Age (optional) | Recipe (vegetarian ingredients only)
Please send this via email to: julia@ljcc.org.uk or post to Julia Braun, Pavlova Competition, LJCC, Ivy House, 94-96 North End Road, NW11 7SX*
The Judge
Peter Gordon is renowned for his unique culinary philosophy, influenced by his extensive travels around the world. Peter has award-winning restaurants both in Auckland and London. In December 2010, Peter added a second London restaurant, Kopapa, to his successful The Providores and Tapa Room, in the vibrant Seven Dials area of Covent Garden. He has also written six cookbooks, the most recent being Fusion: A Culinary Journey, and contributed to another dozen.
The Prize
The winning recipe, after being tried and tested by Peter Gordon, will go on the menu of his London restaurant The Providores & his Auckland restaurant dine by Peter Gordon for a month.
“Pavlova is one of New Zealand’s most iconic exports – definitely a candidate to be our national dish - and I’m really excited about judging this competition to find the perfect recipe. My Mum, who lives back in New Zealand, makes the best ‘pav’ I’ve tried so far, and I’m keen to see if anyone can match or beat her recipe! 2012 marks the centenary of Anna Pavlova (for whom the dish is named, of course) making London’s Ivy House her home, and I’m delighted that this competition is forming part of the celebrations.” Peter Gordon
________________________________________________________________________________
Terms & Conditions
1. Competitors will have until Sunday 15 April 2012 to submit their entry
2. All ingredients must be vegetarian
3. The competition is open to everyone
4. Responsibility for anything sent by post will not be held by us
5. Photo of dessert is optional, if sending by email it must be a Jpeg attachment
6. No cooking questions may be asked & no correspondence will be entered into
7. Judge's decision is final
8. Handwritten entries must be legible
9. Winner will be contacted by LJCC, plus announced on website & social media
Image credit - Peter Gordon
*If you do not wish to be added to the LJCC mailing list please make this clear
We are delighted to welcome internationally renowned New Zealand chef Peter Gordon as our celebrity judge.
The Controversial History of the Pavlova
No one knows who first created the dessert. In 1926 Anna Pavlova toured both Australia & New Zealand and it was following this that the name and the recipes first began to appear. There is a controversy with both Australia and New Zealand as to where it originated and both countries claim to have invented this dessert and have it as their national dish.
Keith Money, a Pavlova biographer, wrote in his 1982 book Anna Pavlova: Her Life and Art that a chef at a hotel in Wellington, New Zealand, visited by Pavlova during her tour, was inspired to create the dish by her tutu, draped in green silk cabbage roses. The basic shape of the tutu was provided by a meringue case, while the froth of the skirt's net was suggested by whipped cream. To achieve the effect of the green roses the enterprising chef used slices of kiwifruit.
The Competition
To enter the competition, please submit your own personal “Pavlova-inspired” recipe and the following information, with an optional photo of your dessert, by Sunday 15 April:
Name | Address | Phone number | Email | Age (optional) | Recipe (vegetarian ingredients only)
Please send this via email to: julia@ljcc.org.uk or post to Julia Braun, Pavlova Competition, LJCC, Ivy House, 94-96 North End Road, NW11 7SX*
The Judge
Peter Gordon is renowned for his unique culinary philosophy, influenced by his extensive travels around the world. Peter has award-winning restaurants both in Auckland and London. In December 2010, Peter added a second London restaurant, Kopapa, to his successful The Providores and Tapa Room, in the vibrant Seven Dials area of Covent Garden. He has also written six cookbooks, the most recent being Fusion: A Culinary Journey, and contributed to another dozen.
The Prize
The winning recipe, after being tried and tested by Peter Gordon, will go on the menu of his London restaurant The Providores & his Auckland restaurant dine by Peter Gordon for a month.
“Pavlova is one of New Zealand’s most iconic exports – definitely a candidate to be our national dish - and I’m really excited about judging this competition to find the perfect recipe. My Mum, who lives back in New Zealand, makes the best ‘pav’ I’ve tried so far, and I’m keen to see if anyone can match or beat her recipe! 2012 marks the centenary of Anna Pavlova (for whom the dish is named, of course) making London’s Ivy House her home, and I’m delighted that this competition is forming part of the celebrations.” Peter Gordon
________________________________________________________________________________
Terms & Conditions
1. Competitors will have until Sunday 15 April 2012 to submit their entry
2. All ingredients must be vegetarian
3. The competition is open to everyone
4. Responsibility for anything sent by post will not be held by us
5. Photo of dessert is optional, if sending by email it must be a Jpeg attachment
6. No cooking questions may be asked & no correspondence will be entered into
7. Judge's decision is final
8. Handwritten entries must be legible
9. Winner will be contacted by LJCC, plus announced on website & social media
Image credit - Peter Gordon
*If you do not wish to be added to the LJCC mailing list please make this clear