It's a long, long drive down to Milford Sound. Milford Sound is
actually a fjord, being a valley caused by glacial action that was
subsequently flooded by the sea, as opposed to a sound, which is
obviously formed by the action of a river! Don't you just get the
most useful information from these tours - bore all your friends
at the next party that you go to... Milford is very impressive,
enormous mountains thrust up straight out of the water to over 1000
metres straight up. The area is at such a gigantic scale that you
loose all sense of proportion. It's only when you see tiny toy planes
buzzing about and other Tonka tour boats bobbing about over and
on the water that you realise just how big everything really is.
There are some great little walks and things to see on the way to and from
Milford. These include the Mirror lakes, and a frozen lake that
makes the most bizarre almost electronic sounds when you throw rocks
at it! We also pass through the longest tunnel in New Zealand, named
after a cartoon character, the Homer tunnel was finished shortly
after The Simpsons first started in the country and was named after
one of the most important people in the show (It's all made up,
but it is called the Homer tunnel). We stayed at Te Anau this evening.
It's a long, long drive to do this trip in a day.
Grease was the first film that had number one hits for female, male and a duet. Another boring fact for you thanks to Richard.
What a fuss. I didn't realise what an issue this would be! I've put a recipe for pavlova on the website under this section, as I first came across it here, but Australia also lays claim to this most lovely of dishes. Emma sent me the following information about the dessert's history.
All of the information below has been taken from somebody else's website. I'll cite the author and put a link in as soon as I find out whose website this information comes from. In the meantime, to whoever this stuff comes from, I'm sorry.
I come not to raise the pavlova issue again but to bury it. This, I
believe, should be the final word on the origins of the pav and comes from the following highly authoritative AUSTRALIAN reference: M.Symons, "One
continuous picnic: a history of eating in Australia", Duck Press, Adelaide,
1982. There's a long section on the Pav, its recipe and its origins but
I'll excerpt the most important bits:
"A symphony of silence! So Pavlova has been described," began the report in the West Australian on Tuesday, July 9, 1929. "But who, seeing the famous ballerina for the first time as she stood on the deck... at Fremantle yesterday, could apply the description? It was Babel itself!" The reporter
managed to share her cab into Perth... "They are funny, these Australians," she pronounced in the cab... The next night she gave the first of 11 evening... performances... "Exquisite Pavlova!..." began the West Australian. It was her only Perth season, on her second Australian tour. She died two years later. Yet her memory survived at her hotel, the Esplanade, because there six years later the chef whipped up the meringue and cream cake which perpetuates her name....
"In 1934, Mrs Elizabeth Paxton succeeded her husband as licensee of the Esplanade and under her invigorated guidance the afternoon teas became very desirable occasions.... One day she called in her manager... and they
approached their chef [Bert Sachse] to devise something special... Bert
Sachse experimented for a month.... According to Paxton family tradition, the pavlova was named at a meeting at which Sachse presented the now
familiar cake. The family say that either the licensee...or the
manager...(as Sachse also said) remarked, "It is as light as Pavlova".
[The author then explains how he proceeded to research the NZ claim.] "To
help check for me, librarians of the National Library of New Zealand kindly consulted their collection of cookery books. In fact, they found a recipe for "Pavlova cakes" ... published in 1929. The ingredients were roughly
those of a pavlova, but it was not the pavlova as we know it, because the mixture was baked into three dozen little meringues. It seems a coincidence that the NZ cook was impressed by the ballerina's lightness and whiteness.
"But there is more to the NZ claim than this. Even earlier, in "Terrace Tested Recipes", collected by the ladies of Terrace Congregational Church,
the second edition published in Wellington in 1927, there was a recipe submitted by a Mrs. McRae for Meringue Cake. [He then describes the recipe]. From similar recipes published in 1933 and 1934, I think it is fair to
say that the Meringue Cake was common in NZ in the early 1930s. Its form varied, but it was to all intents and purposes what we know as a "Pavlova", sometimes even complete with passionfruit on top.
"Bert Sachse said in a magazine interview in 1973 that he sought to improve
the Meringue Cake. There was a prize-winning recipe for Meringue Cake in the "Women's Mirror" on April 2, 1935. It contained vinegar, but no
cornflour and was of two parts filled with whipped cream. The recipe was
contributed by "Rewa", who happened to be of Rongotai, NZ. If Sachse read
the "Women's Mirror" and other magazines for ideas, as his widow told me,
he might have seen this recipe. We can concede that New Zealanders
discovered the secret delights of the large meringue with the "marshmallow
centre", the heart of the pavlova. But it seems reasonable to assume that
someone in Perth attached the name of the ballerina...
"In the "Good Food Guide" to British Isles restaurants in 1977, a glossary
of food terms referred to the pavlova as a NZ offering, which changed the
next year to Australian. Hilary Fawcett, who compiled the glossary, wrote
to me about the change: "There does seem to be some controversy as to
whether the wretched thing originated in NZ or Australia and I was reduced
to doing a straw-vote count."
"It is possible, if ungenerous, to deride the pavlova for culinary innocence.
It was adopted from New Zealand. Yet Herbert Sachse made a genuine,
crystallising contribution. The pavlova served its original purpose
admirably. It then caught the popular imagination. Distilling the
Australian concept of sweet living, it is the single great discovery
thus far of our cooking."